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Showing posts from October, 2011

Menu Plan Monday

Happy Halloween! I've missed my menu planning last week and it made my life so much more CRAZY!! So on to this week!! This Week's Menu Monday: Meatloaf (from the freezer) Tuesday:Chicken Noodle Soup Wednesday: Chicken Pot Pie Thursday: Taco Salad Friday: Out of town for State Cross Country Meet Saturday:Out of town Sunday: Steak & Baked Potatoes Have a great week!!  Linked to: Menu Plan Monday

Pumpkin Squares

It is the time for Pumpkin.  This week my boss made lunch in a pumpkin, which was really fun for the kids!!  I love pumpkin so bring on the recipes!! This one is delicious and simple to make.  Pumpkin Squares 2 cups canned pumpkin 1 cup oil (or 1/2 cup applesauce & 1/2 cup oil) 2 cups sugar 4 eggs 2 cups flour 2 teaspoons baking soda 1 teaspoon cinnamon 1/4 teaspoon salt Preheat oven to 350 degrees.  Beat pumpkin, oil, sugar and eggs until well combined.  Add the flour, baking soda, cinnamon and salt.  Mix well and pour into a greased cookie sheet (about 12 x 16 sized pan).  Bake for 20 minutes or until done.  Cool completely and frost. Frosting 1 (8 oz.) cream cheese 2 teaspoons vanilla 1/2 cup butter, softened 4 cups powdered sugar Beat cream cheese until soft.  Add vanilla, butter and mix well.  Add powdered sugar a little at a time until all is mixed together well.  YUM!!

Karen's Ham chowder

This is true comfort food and a long time family recipe!  It is so delicious!! A HUGE thank you to my Aunt Karen for letting me pick her brain on the amounts of each ingredient.  It originated from her mother-in-law and there were no amounts listed.  With my Aunts help it turned out perfect and oh so delicious!!  Karen's Ham Chowder 3-4 medium potatoes 1 cup diced carrots 1 cup diced celery 1 cup diced onions 2 cups diced ham (small pieces) 3 cups milk 1 can Cream of Mushroom Soup 1 cup shredded cheddar cheese Place a small amount of olive oil in a pan.  On medium heat cook the onions for a couple of minutes and then add the ham.  Cook until onion is clear and soft and ham is warmed through (just a little bit brown). Place potatoes, carrots and celery in a pot;barely cover them with water.  Cook until just tender (becareful not to over cook).  When veggies are tender add cream of mushroom soup and milk.  Stir until combined.  Add the ham, onion and cheddar cheese. S

Want a "Nutter" Ghost...

I saw these ghosts at a recent church event and thought they were darling!  My girls saw them and have been bugging me to make some.  What I couldn't believe is how quick and easy they are to make.  What a fun treat to take someone or just surprise the family with. Nutter Ghosts Nutter Butter Cookies almond bark or white chocolate meltaways mini chocolate chips Melt the chocolate in the microwave until smooth. Dip each cookie in the chocolate. Lay them on to wax paper. Add two mini chocolate chip for eyes. Let them dry a bit to set up. Package to give away or store in a sealed container. Cute and delicious!! Linked to: Fat Camp Friday Friday Favorites 

A Scone Tradition

A couple of weeks ago I shared with you my Grandma's White Bread recipe.  As I was making it I remembered an old family tradition of eating hot scones.  YUM!! So I made two loaves of bread and turned the rest of the dough into scones.  My children claimed they had never had scones before.  How sad was that! They LOVED them.  This is a super simple recipe, but my goal is to keep the tradition alive. Simply Scones bread dough oil, canola or vegetable Divide your dough into the desired size. Roll each piece out a bit. Heat your oil in a pan, medium/high heat. (you may need to adjust it.) Place dough in the oil.  Cook about a minute on each side or until golden brown. Drain on a paper towel. Now the topping choices are endless: butter, honey, sugar, cinnamon or ect!! Enjoy they are delicious!! 

Menu Plan Monday

  This Week's Menu Monday: Crescent Chicken Bundles Tuesday: Ham Chowder Wednesday: Spaghetti Casserole Thursday: Picnic Night Friday: Chicken Alfredo Saturday: Pizza Sunday: Ham Fried Rice/Egg Rolls The winner of the Heart to Heart Girl Giveaway chosen by random number generator, Congratulations to : Erin@ Making Memories...One Fun Thing After Another   Have a Delicious Week!! Linked to: Menu Plan Monday

Pumpkin Spice Cake

Love, love, love pumpkin goodies!!  This one was so delicious and a huge hit with everyone.  One of the little boys in my preschool class told me, "They weren't good, they weren't great, they were FANTASTIC!!"  Pumpkin Spice Cake 1 16 oz. can pumpkin 4 eggs 3/4 cup oil 2 teaspoons vanilla 2 cups sugar 2 cups flour 1 Tablespoon pumpkin pie spice 2 teaspoons cinnamon 1 teaspoon baking powder 1 teaspoon soda 1 teaspoon salt 3/4 cup chocolate chips Preheat oven to 350 degrees. Beat together pumpkin, eggs, oil and vanilla until smooth.  Add the rest of the ingredients and beat again. Stir in chocolate chips. Pour into a greased 9 x 13 pan.  Bake 30-35 minutes. Frost when still slightly warm. Frosting : 8 oz. cream cheese 2 teaspoons vanilla 1/2 cup butter, softened 4 cups powdered sugar pinch of salt Beat cream cheese. butter, vanilla and salt together. Slowly add powdered sugar slowly until fluffy and frosting consistency.  Spread over warm cake.

Celebrating the Star Wars Saga with Big G Cereals Giveaway!

Calling all Star Wars™ fans! Now you can take the Star Wars adventures to new heights by bringing home STAR WARS THE COMPLETE SAGA on Blu-ray Disc now!! Relive the unforgettable moments and experience the spectacular adventure of STAR WARS The Complete Saga in a way only Blu-ray can deliver. This incredible collection unites all six Episodes together for the first time in stunning high definition with the purest digital sound in the galaxy. With over 40 hours of thrilling special features, including all-new content created exclusively for this release, you can journey deeper into the Star Wars universe and discover more than ever before. Feel the Force of STAR WARS The Complete Saga on Blu-ray. In honor of the release, select General Mills Big G cereals have a limited edition Star Wars good versus evil image on their packaging, which when combined creates a full panoramic poster. Exclusively at Walmart , look for specially marked boxes of Big G cereals ,

Cheesy Enchilada Sauce

My good friend and I share a love of Mexican food.  We would find every excuse in the world to go out to lunch and have Mexican food almost all the time.  I miss her so I was excited when she sent me this recipe.  It is similar to a the one used at a local restaurant we used to go to.  It is so flavorful and oh so DELICIOUS!! It was the perfect sauce for enchildas and a huge hit with the whole family!! Cheesy Enchilada Sauce 2 Tablespoons flour 1 garlic clove, minced 2 Tablespoons Vegetable oil 3 Tablespoons chili powder 1 cup milk 1 cup beef broth 1/3 cup salsa 1/8 teaspoon oregano 1/8 teaspoon ground cumin 6 oz. velveeta cheese, cubed  Cook flour and garlic in veg. oil over low heat stirring constantly, until flour is lightly browned. Stir in chili powder. Gradually add milk, broth, salsa, oregano, and cumin. Cook over medium heat, stirring constantly, 5 minutes. Add velveeta cheese and stir until melted. Pour a small amount in the bottom of your dish and over top of y

Celebrating National Cookie Month with Tate's Bake Shop & A Bonus Giveaway!

This week I received an incredible package from Tate's Bake Shop , the award-winning bakery in Southampton, NY owned and operated by Kathleen King.  My family and I had the opportunity to try out their Whole Wheat Dark Chocolate Chip cookies. They sent me three packages and you will notice there are only 2 in the picture... I opened the package and let's say they were gone before I could take the picture.... DELICIOUS!!   I know why they recently won GOLD in the Cookie category at the 2011 sofi™ Awards, presented at the Fancy Food Show (known as the Oscars® of the specialty food industry) in Washington, DC. I loved that they are made with all natural ingredients.  My family did not even notice they are made of whole wheat flour! YAY!! These crispy buttery cookies melt in your mouth.  Trust me you cannot eat just one or even two...YUM!!   I was also so excited to receive the Tate's Bake Shop Cookbook signed by the author and owner!! According to Kathleen,

Double Cheese Pasta with Bacon

We are in full swing of the cross country season, so pasta dishes are a must the night before the races.  I get tired of the same thing each time so I am experimenting.  This one turned out great!! The whole family loved it.  I used rigatoni, but any pasta would work. Double Cheese Pasta with Bacon adapted from Taste of Home 1 package pasta (16-18 oz.) 1/2 cup butter 1/2 cup flour 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon garlic salt 2 cups half and half cream 2 cups milk 4 cups shredded cheddar cheese 6 oz. provolone cheese (more or less) 1 lb bacon, cooked crisp and broken into pieces sliced mushrooms (optional) Cook pasta according to package directions.    In a large saucepan, melt 1/2 cup butter, stir in the flour, salt, pepper and garlic salt until smooth.  Gradually add cream and milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in the cheeses.  Until all is melted and smooth.  Drain pasta, transfer to a large bowl, add the c

Sopapilla Cheesecake Dessert

I saw this recipe over a Making Memories..One Fun Thing After Another and knew it would be perfect for a "Tried it Out Thursday" post.  It comes from an incredible blog with lots of creative and yummy things go and check it out! This recipe did not disappoint.  It was SO DELICIOUS and easy!! Thanks Erin! Sopapilla Cheesecake Dessert from Making Memories..One Fun Thing After Another 2 cans of Pillsbury Crescent rolls 2 (8 oz.) packages of cream cheese, softened (I used light) 1 cup sugar 1 1/2 teaspoons vanilla 1/4 cup butter melted cinnamon sugar Preheat oven to 350 degrees.  Unroll and spread 1 of the cans of crescent rolls on the bottom of a lightly greased 9 x13 inch pan.  Combine the cream cheese, 1 cup sugar and vanilla.  Spread over top of the crescent roll layer. (This will look like a ton of cream cheese, but trust me it works!) Unroll the remaining can of crescent rolls on a sheet of wax paper and roll it out a bit with a rolling pin or by hand.  Then pi

Hearts For Hearts Girls Doll Line & A Great Giveaway!

Changing the World One Heart at a Time! That is the goal of the new Hearts For Hearts Girls doll line and fashion collection from Playmates Toys. The collection features six dolls from around the world, each with an inspiring story to share. The authentically dressed and lifelike dolls each represent a girl who is working to change her community in ways that are unique to her home country. Included with each doll are a friendship bracelet and a story booklet that explains how these multicultural girls live and contribute to their families, communities, and culture. Each doll also comes with a special code that unlocks a free membership to the kid-safe Hearts for Hearts Girls Website , which features: Additional information about each of the Hearts For Hearts Girls and the countries in which they live Educational activities and lively games that are fun and rich in culture Intriguing stories about real girls who are making a difference While all girls are

Beef & Potato Casserole

This is pure comfort food! A sweet neighbor brought it too my family after one of our babies was born. It may not look beautiful but it is very delicious! My children love it.  I served it with a veggie mixture. Beef & Potato Casserole 1 pound hamburger 1/4-1/2 cup onions, diced 5-6 medium sized potatoes 1 (10 3/4 oz) can cream of chicken soup 1 (10 3/4 oz) can cream of mushroom soup 2 cups shredded cheddar cheese 1/2 cup sour cream salt & pepper to taste. Preheat oven to 375 degrees. Brown and drain hamburger and onions.  Season just a bit.  Peel and dice potatoes in to bit sized pieces.  Put in a saucepan with some water and boil a few minutes just to soften them a bit. Drain. In a big bowl mix soups, 1 cup cheese, sour cream and salt and pepper to taste.  Add hamburger and potatoes and mix until all is coated.  Place in a greased 9 x 13 inch pan.  Top with the remaining 1 cup of cheese.  Cover with foil and bake for 30 minutes.  Remove foil and bake an add