Monday, June 30, 2008

Banana Bars

This recipe is really good - it's like banana brownies or a thick banana cake. And it's a great way to use up ripe bananas instead of banana bread.

1/2 cup butter or margarine
1 1/2 cup sugar
2-3 ripe bananas (I used three - it makes it more banana-ey)
2 eggs
2/3 cup milk then fill to the 3/4 cup mark with vinegar
1 tsp baking soda
1/2 tsp salt
2 cups flour
1 tsp vanilla
Chocolate Chips

Cream butter and sugar together. Mix in the other wet ingredients. Mix in the dry ingredients. Sprinkle with chocolate chips after putting the batter in a greased 9X13 pan (you decide how much chocolate you want). Bake at 375 for 25-30 minutes or until light brown on top. **The recipe I have suggests frosting with cream cheese frosting, but I didn't do this because I thought it would be too rich and I like it without the frosting. But to each her own, right?? Frost away if you so desire!!!

Freezer meal- Chicken Pasta Casserole

This is really good and makes a great freezer meal or anytime meal. I think I made this for Christina when she had Kade. It makes alot. I usually half it for my family.


2 c. Chicken, cooked and shreaded
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. sour cream
1/2 stick of butter, melted
1 small can of mushrooms (if desired)
13 oz. cooked spaghetti noodles (I like the thin ones)
Shreaded parmasian cheese
Paprika
Combine first 6 ingredients. Pour over spaghetti noodles in a 9x13 pan. Mix to coat. Sprinkle with cheese and paprika. Bake at 375 for 30 min.
*If you are making this as a freezer meal, put everthing in the pan, cover and freeze. Bake at 325 for 1 hour.

Friday, June 27, 2008

Another freezer meal

I am a planner (one of the "genes" my father passed on to me) and I am already planning on what I'm going to do when I have the baby at Christmas-time. Anyway, another thing about me- I love kraftfoods.com and I get way too excited when their "food & family" magazine comes once a quarter. I seriously mark at lieast 10-15 recipes in each issue! One of our fave recipes from there is Simply Lasagna. It makes a whole 13x9 pan, and you don't boil the noodles first. You add a cup of water to the sauce to help cook the noodles when it bakes. And the best part is you can freeze the entire lasagna before you cook it! You just assemble it per the directions, pop it in the freezer, and when you want to cook it, put it in the refrigerator that morning to thaw it out (or the night before is better if you remember) and just bake it like it says.

Click here for the recipe: Simply Lasagna

A little note: I ALWAYS read the comments before I make anything from a website. You don't have to use fresh parsley although I do. You also DO NOT add a whole jar of water like some idiots did. You add the ONE CUP of water to the jar, shake it up to get the excess sauce out, and add the water and extra sauce to the sauce in the pan (not saying you all are idiots, but the directions do kind of make it sound like you add a whole jar of water)

Enjoy! And be prepared!

Tuesday, June 24, 2008

Summer Idea

Kelli recently asked for ideas for summer that didn't leave her in the kitchen forever and didn't require her to be at stove or have the oven on. I guess it's warm in Ohio??? Right? Anyway, my idea is really simple - it's not even a recipe, it's an idea. Take a large roast and cook it on high for 6-8 hours (a three pound roast goes for around 6-7, a five pound roast takes 8). Season the roast with garlic powder, onion powder, salt and pepper. Rub it in the roast. Pour beef broth (you can add some water, I use 2 can broth and the rest water) until it covers the roast 3/4 of the way - don't pour it on the roast or the seasoning will wash away. Cook in slow cooker and when done you can shred it. You can use this for BBQ sandwiches (the perfect summer food) or beef enchiladas. I used a three pound roast and it made sandwiches for 2 dinners and 2 pans of enchiladas. The enchilada recipe is below:

1 -2 lbs. Shredded beef
1-2 onions (depending on how much beef)
1-2 Taco Seasoning packets
1-2 cans mashed black beans, drained first

Cook together until onions are tender and the meat is heated through. Place in corn tortillas and roll up (I heat 3 to 4 tortillas on a plate in the microwave for 30 seconds so they bend easier and don't tear). Place each enchilada in a 9x13 pan and cover with enchilada sauce (green or red) and sprinkle with cheese. Cook at 350 for 20 minutes or until cheese is melted and everything is heated through. You can also freeze these (hello - perfect for those pregos out there!!) but don't put enchilada sauce or cheese on until you are ready to cook them. They cook for about an hour when frozen. I like these for summer because the sandwiches are easy and assembling the enchiladas takes 20 minutes max plus it makes enough for at least another dinner or two, depending on how much beef you use.

Sunday, June 22, 2008

Oriental Chicken Salad


Stina, this one is for you since you so nicely requested the recipe!

Mom’s Chinese Chicken Salad

1 head cabbage, finely chopped (I've seen it shredded too)
4 chicken breast halves, cooked and cubed (I also flavor my chicken with garlic powder, salt and pepper)
1 package ramen noodles, chicken flavor
1/3 cup slivered almonds
2 Tbsp sugar
3 Tbsp rice vinegar
1/2 cup cooking oil
1 tsp salt

Mix cabbage and chicken in large bowl. Set aside.

Toast broken ramen noodles and almonds on the stove on medium-high heat for 1-2 minutes or until golden brown. Add to cabbage.

For the dressing, mix in ramen noodle seasoning packet, sugar, vinegar, oil, and salt. Pour over cabbage and toss to coat. Serve cold.

Monday, June 16, 2008

Penne with Beef and Arugula

I made this for Jeremiah for Father's Day. His sister Sophie made it for us back in December and he's been begging for it since then. It's actually really good, I'm not sure why I didn't cave earlier to his demands, but I'm glad I finally did. This is especially good if you like balsamic vinegar, I'm not a huge fan but I still love the dish. I didn't make too many changes, except on the steak I couldn't find herbes de Provence so I just used an Italian herb blend, and I didn't feel like mincing garlic so I used garlic powder. The steak cost me about $10, you can wait til it goes on sale or use a less expensive meat, I'm not sure how it will change the dish. You can eat it warm, room temperature, or cold. I prefer it warm or room temperature.

1 (1-pound) New York strip steak
1 teaspoon herbs de Provence
1 garlic clove, minced
3/4 cup extra-virgin olive oil, plus 3 tablespoons
1 pound penne pasta
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt, plus more for steak and pasta water
1/2 teaspoon freshly ground black pepper, plus more for steak
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
2 cups chopped arugula

Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed.

Sunday, June 15, 2008

Toffee Apple Dip

I had this at a party last week and fell in love with this. I made it tonight for a BBQ and doubled the recipe so I had some at home to eat too. It's a great way to get rid of your apples since you will want to eat a ton with this dip, which isn't so healthy but yummy anyway.

Toffee Apple Dip

1- 8oz brick cream cheese, softened (you can use the light version)
1/2 cup powdered sugar
3/4 cup brown sugar
1 tsp vanilla
3/4 cup Heath bits (found near chocolate chips)
Apple slices (Granny Smith are the best)

With an electric mixer, mix everything together and chill for a little while so the mixture gets thick and cold. Serve with apple slices. Yum!

Thursday, June 12, 2008

Rice Pudding


This is one of my all time favorite foods. Everytime I make rice for dinner I try to make extra so I can make this the next morning. We usuallt eat it hot for breakfast then put it in the fridge and eat it cold the rest of the day. My kids and I each get a spoon and just eat it out of the bowl.
I never add raisins. I think it ruins the flavor. But if you love raisins then give it a try!

Rice Pudding

3 eggs
2 c. milk
2 c. cooked rice
½ c. sugar
1 tsp. vanilla
½ tsp. salt
½ tsp. cinnamon
Raisins (optional)

Whisk together eggs and milk in a medium saucepan. Turn heat on to medium and add rice, sugar, vanilla, salt, and cinnamon. Whisk continually until mixture comes to a boil. Add raisins, if desired, and continue to boil and whisk for one minute. Remove from heat and let sit until thick. Serve warm or cold.

Tuesday, June 10, 2008

Baby Factory

Apparently our blogging society has become quite the baby factory. And, I know the blog unites us, but I'm not sure everyone checks everyone else's blogs.

So, those of you who have announcements--do it here. Or, I'll do it for you! And the three of you know who you are!!!

Monday, June 9, 2008

Do you dare!?

I know most of you are going to throw up just reading about this smoothie but I tried it tonight and I LIKED it! I'd totally make it again and it's a very easy way to get all your veggies and fruits in for the day... IN ONE SMOOTHIE!

1 cup water
2 cups spinach
1 kale leaf
1 Tbsp. flaxseeds

1 banana
1/4 cup blueberries


Blend the first four ingredients in your blender till blended and then add the last two ingredients and blend again till smooth. Then I crushed some ice cubes in it.

You can try other fruit, like mangos, strawberries... if you use peaches make sure you peel them first. Play around.

It's has 238 calories in it... the flaxseeds will give you some protein and your omega 3s. I got them at my local health food store. I won't be offended if you don't try this, but I thought I'd share anyhow! XOXO

Summer Recipes

It is really hot here, as in even with all possible cooling mechanisms in place, it is 84 degrees currently INSIDE my house, probably warmer outside. I am trying to find dinner ideas that require little to no cooking, especially not the oven which seems to heat up my place even more. I can stand the stove for about 20 minutes at the very most. Thanks!

Thursday, June 5, 2008

Cornmeal Bread

I got this recipe off allrecipes.com and it is so so good! It says on the website that it is perfect to make with soups and chilis, and since it is in the 50's here in Washington and raining, we are having my homemade chili tonight, and I made this bread to go with it. It tastes like a mix between white bread and corn muffins. And it is so easy to make with a Kitchenaid!! The bread is really good with butter and honey (or honey butter?) or whatever. Sorry if the directions seem condesending. I don't know how many of you bake bread so I wanted to make sure the directions were easy for anybody. Enjoy!
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F) - I just guessed. Who really has a thermometer for this??
3/4 cup milk
1/3 cup sugar
1/3 cup butter or margarine, melted
1 egg
3/4 cup cornmeal
1 teaspoon salt
3 1/2 cups all-purpose flour (I added a little bit more because my dough was a little sticky)


(In parenthesis I will give Kitchenaid Mixer directions!)


In a mixing bowl, dissolve yeast in warm water. Add milk, sugar, butter, egg, cornmeal and salt. Beat in 1-1/2 cups flour until smooth. (Use paddle attachment) Add enough remaining flour to form a soft dough. (When it starts to have a hard time turning, switch to the dough hook attachment). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. (Leave in the bowl and mix on medium-low to medium for 6-8 minutes with dough hook. I added a little more flour and kneaded it in by hand because my dough was a little sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. (You know when your bread is ready to be punched down when you can stick two fingers in about an inch and the holes stay put). Punch dough down. Divide in half and shape into two loaves. Place in greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks.

Monday, June 2, 2008

Homemade Oreo Cookies


Sigh. What's a girl to do? I have so many recipes I can't remember to post them all. I guess I just wait until someone begs for it (thanks Celeste). Here you go--the greatest cookies on earth!!! These are homemade oreos and since they are made from a cake mix, they are so soft and delicious. I LOVE THEM!! Give 'em a go!

1 box devil’s food cake mix
½ cup oil
2 eggs


Icing--(of course you could do other frosting besides cream cheese)

8 oz cream cheese
½ cup butter
4 ½ cups powdered sugar

Mix cake mix, oil and eggs together. Roll into small balls and place on an ungreased cookie sheet. Bake for 9 minutes at 350. Icing: Mix well and spread icing between two cookies.

Sunday, June 1, 2008

Easy Fruit Dip

Can I start off by saying... I love kraftfoods.com! It really has the best site, with tons of recipes and lots of reviews for the recipes. I always read the reviews first to get an idea what was wrong with the recipe, what was right, or what people changed about it. This is the easiest thing I've ever made and everyone at the BBQ I was at loved it.

Easy Fruit Dip

8oz brick cream cheese, softened
6oz (regular size) strawberry yogurt (I used regular Yoplait)

Mix together and chill at least one hour. Delicious with strawberries, bananas, pineapple and grapes. The great thing about this recipe it that you can change out the yogurt you use to make different flavor dips. Blackberry and raspberry come to mind!