Carne Asada

INGREDIENTS:
3 pounds flank steak - tenderized by the butcher or with your meat mallet
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika

Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.  Grill the steak to your desired doneness, but don't overcook it!  Slice against the grain into thin strips.  Serve with rice, beans, salsa, sour cream, guacamole, etc. rolled in a tortilla.

Like Cinnabon Cream Cheese Frosting

Like-Cinnabon Cream Cheese Frosting

8oz Cream Cheese, softened
1 cube butter, softened
1 lb. powdered sugar
1 tsp lemon juice
1 tsp vanilla

Beat together the cream cheese and the butter.  Slowly add the powdered sugar and mix well.  Beat the mixture together on high for 10 minutes.  It's all about light, fluffy airy frosting, so don't skimp on the mixing!  When you are almost done with the mixing, add the lemon juice and vanilla.

Easy Cinnamon Bubble Bread

Easy Cinnamon Bubble Bread

Rhodes White Frozen Rolls
1/2 c. butter, melted
2/3 c. sugar
1 Tbsp. cinnamon

In a small bowl, mix together the cinnamon and sugar.  Roll each piece of frozen dough in the melted butter and then in the cinnamon sugar mixture.   Place them in a greased 9x13 metal pan, following the directions on the back of the roll package for rising.  Bake at 350 for 15-20 minutes.  Remove from oven and let cool.  Frost with your favorite cream cheese frosting.

Minestrone Soup

1 TBS. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
2 cans (14.1 oz.) reduced sodium chicken or vegetable broth
1 can (15 1/2 oz.) reduced sodium garbanzo beans, rinsed and drained
1 can (14 oz.) Italian style stewed tomatoes
1 can (15 1/4 oz.) reduced sodium new red kidney beans, rinsed and drained
2 cups cooked kale or spinach, optional
1/2 cup uncooked small shell shaped pasta
1/4 tsp. italian seasoning
1/4 tsp. crushed red pepper
grated parmesan cheese

In medium saucepan, heat oil over medium high heat until hot.  Cook and stir onion and garlic 3-5 minutes or until onion is translucent.  Add next 8 ingredients; bring to a boil.  Reduce heat; cover and simmer for 10-12 minutes or until pasta is tender.  Serve with parmesan cheese, if desired.

203 calories per serving.

Apple Pie Crumble...

Ingredients

2 1/2 cups flour
1 1/4 cups brown sugar
3/4  cup quick oats
1 cup melted butter

Filling
1/2 cup sugar
3 TBS. corn starch
1 cup water
3 cups diced and peeled apples
1 tsp. vanilla extract
1/2 tsp. cinnamon
2 tsp. lemon juice

Directions

In a bowl combine flour, brown sugar, oats, and butter.  Keep 1 1/2 cups for the crumble top of the pie.  Press the remaining into the bottom and sides of a 9 inch pie pan.

In a saucepan, combine the water, sugar, and cornstarch.  Bring the mixture to a boil until it thickens. Remove from heat and stir in the apples, vanilla, cinnamon, and lemon juice.  Pour this mixture into the pie crust and then top with the rest of the crumble topping.

Bake for 35-45 minutes on 375.  If the pie starts to look to brown, cover with aluminum foil for the remaining cooking time.  Cool on wire rack.

Gingersnap Pie Crust...

30 Gingersnap Cookies
1/4 cup sweetened shredded coconut
5 TBS. melted butter

Directions.  Process the gingersnaps in a food processor until fine.  Add to a bowl along with the coconut and melted butter.  Mix until combined.  Press firmly into the bottom and the sides of a 9 inch pie pan.  Bake for 10 minutes on 350 degrees and let cool completely.

This crust pairs nicely with a banana cream, coconut cream, or lime pie.

Shelly's Menu Dec 7-13

Sunday: Slow Cooker Creamy Chicken and Wild Rice Soup and Breadsticks
Monday: Homemade Pizzas
Tuesday: Panang Curry with rice
Wednesday: Leftovers
Thursday/Friday: Baked Ziti with Roasted Broccoli and Carrots
Saturday: Italian Sandwiches

Quick and Easy Korean Beef

recipe from Six Sisters Stuff

Korean Beef
Ingredients:
1 lb lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
1/2 – 1 teaspoon crushed red peppers (depending on how spicy you like it)
salt and pepper
1 bunch green onions, diced
Rice, cooked
Directions:
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Caramel Crispix

18 oz Crispix Cereal
1 1/2 c. brown sugar
1 1/2 c. butter
1/3 c. lite karo syrup
1/4 tsp. baking soda
small can cashews

Boil sugar, butter and karo for 2 minutes.  Add baking soda.  Pour cereal in a brown paper bag and add the caramel.  Roll top of bag to close and shake. Microwave 1 1/2 minutes and shake again. Microwave another 1 1/2 minutes and shake again.  Microwave another 1 1/2 minutes and shake again.  (Watch carefully...no fires!)  Pour out in single layer onto wax paper to cool.

Shelly's Menu Nov. 16-22

Sun: Pork Tenderloin with Roasted Carrots and Broccoli (still haven't gotten to this from last week)

Mon: Chicken Pot Pie

Tues/Wed: Taco Soup with fixings

Thurs/Fri: Breakfast Casserole

Sat: Korean Beef over rice

Chicken Pot Pie

Recipe from Tasty Kitchen

Ingredients

• 6 Tablespoons Butter
• ⅛ teaspoons Thyme
• ¼ teaspoons Pepper
• 6 Tablespoons All-purpose Flour
• 1-½ cup Chicken Broth
• 1-½ cup Half-and-half
• 2 cups Cooked, Then Cubed Chicken
• 1 whole Carrot, Diced And Cooked
• ½ cups Peas Cooked
• 6 whole New Potates, Cooked And Cubed
• 1 box Double Crust Pastry Shell (or Make Your Own!)

Preparation

Cook butter, thyme, flour, pepper (add salt to taste) on low heat until bubbly. Remove from heat and add chicken broth and cream. Heat to boiling, stirring constantly till thick. Fold together sauce with chicken and vegetables. Pour into uncooked pastry shell. (can mound high in shell,) Put pastry shell on top and vent like you would an apple pie. Bake in preheated oven @425 for 30 minutes.

Shelly's Menu Nov. 10-15

Mon: Italian Sandwiches (still haven't gotten to these from last week)

Tues: Pork Tenderloin with Roasted Carrots

Wed: Leftovers

Thurs:Firecracker Chicken with Rice and Steamed Broccoli

Friday: Turkey Breast of Wonder with Mashed Potatoes and Green Beans

Saturday: Shredded Beef Tacos with toppings and Homemade taco shells, black beans, Mexican rice

Marinated Grilled Shrimp

INGREDIENTS:
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers (soaked in water for about 30 minutes so they don't burn)

DIRECTIONS:
1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Shelly's Notes:  We didn't skewer them, just cooked them on tin foil that we placed directly on the grill.  YUMMY!

Olive Garden Knockoff Zupa Toscana Soup aka Spicy Tuscan Soup

Ingredients
1 pound Spicy Breakfast Sausage
1 whole Medium Red Onion, Diced
2 slices Bacon, Diced
3 cloves Garlic, Minced
3 whole Medium Potatoes
1 quart Warm Water
3 cubes Chicken Bouillon
¼ bunches Kale, Roughly Chopped
½ cup Heavy Cream
Salt And Pepper, to taste

Crumble sausage into a Dutch oven and heat over medium-high heat until cooked through. Drain off the grease and set the sausage aside.

Add onions and bacon into the Dutch oven. Reduce heat to medium and cook until onions are clear. Add minced garlic and cook for 1 minute.

Slice potatoes in half lengthwise and cut into 1/4″ slices. Add warm water, bouillon cubes and potatoes to the Dutch oven and simmer for 15 to 20 minutes until potatoes are almost done.

Add remaining ingredients as well as the sausage and simmer for 5 more minutes. Let cool and serve with warm garlic breadsticks.

Brown Sugar Pound Cake with Caramel Drizzle

Ingredients
1-½ cups butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 – 8 ounce bag of toffee bits
1 cup pecans, chopped

Caramel Drizzle
1 – 14 ounce can sweetened condensed milk
1 cup brown sugar, packed
2 tablespoons butter
½ teaspoon vanilla extract

Preheat oven to 325 degrees. Spray a 12 cup Bundt pan with nonstick baking spray with flour. Set aside.
Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt.
Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans. Spoon batter into prepared pan. Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes. Don't over bake...It will get dry and trust me, you want this to be done, but barely, so it's moist and gooey!
TIP: Cover the top with foil to prevent excess browning is necessary. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon HOT Caramel Drizzle over cooled cake.

Directions for Caramel Drizzle
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduceheat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden.

Shelly's Menu Nov 2-8, 2014

Sunday: Creamy White Chicken Chili with Cornbread
Monday: Pork Chops with Potatoes and Roasted Broccoli
Tuesday: Beef Stew with Breadsticks
Wednesday: Leftover Night
Thursday: Italian Sandwiches
Friday: Late Night Pasta

Pioneer Woman's "Simple, Perfect Chili"

We love this chili recipe at our house!

Ingredients

2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina ( corn flour, found in the Mexican food section of many supermarkets)
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving
Directions

Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.

After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and /or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

Quick Cinnamon Rolls

3 1/2 cups warm water
3/4 cup sugar
1 cup oil
6 TBS. yeast
1 TBS. salt
3 eggs
10 1/2 cups flour
2 sticks butter-melted
1-2 cups brown sugar
Cinnamon as needed

1.  Mix water, sugar, oil, and yeast. Let sit for 15 mins.
2.  Add salt, eggs and flour. Mix well. Roll and spread with butter, brown sugar and cinnamon.
3.  Cut and let rise for 10 mins. Bake at 425 degrees for 10-15 minutes on a greased baking sheet. Glaze while warm (cream cheese frosting)

onelittlemomma instagram

Lemon Coconut Gooey Butter Bars

These are so very divine!

CRUST:
1 yellow cake mix
1 egg
1 cube butter, melted

FILLING:
8 oz. cream cheese, softened
2 eggs, room temperature
1 tsp. vanilla extract
1/4 tsp coconut extract
1/2 c. fresh lemon juice
2 c. powdered sugar
1 cube butter, melted

TOPPING:
1/4 c. sugar
1/4 c. brown sugar
1/4 c. sweetened coconut flakes
2 Tbsp. butter, melted
1/3 c. flour

Preheat oven to 350 and spray 9x13 pan with cooking spray.

In a large bowl, mix the cake mix, egg, and melted butter.  Press this mixture evenly into the bottom of the 9x13 pan and set aside.

In a large bowl, beat the cream cheese.  Add one egg at a time, mixing well between each addition.  Add the vanilla and coconut extract, lemon juice, powdered sugar, and melted butter.  Pour the filling over the crust.

Mix the topping ingredients until crumbly and sprinkle over the filling.  Bake 35-40 mins.  Do not over bake, you want the middle to still be jiggly when you take it out!  Cool completely and cut into squares.    

Lasagna Soup

Recipe adapted from Paul Dean

***Note: This soup is best served right after it’s prepared. The lasagna noodles will start to soak up the broth the longer it sits. If it gets thicker than you like, you can always add a bit more water or broth. If you have leftovers, store them in the fridge (of course!) and then add a bit of water to your container before you heat it up and serve. ***

1 pound ground sausage, or ground beef (I used sausage)
1 onion, chopped
1 bell pepper, chopped (I used some mini red and yellow bell peppers)
3 cloves garlic, minced
1 t thyme
1 T brown sugar
4 C chicken broth
2 (14.5 ounce) cans diced stewed tomatoes
2 (8 ounce) cans tomato sauce
2 t italian seasoning
1/2 t salt
7 lasagna noodles, broken up
1 C parmesan cheese, grated
1-2 C mozzarella cheese, grated

1. Into a large soup pot place 1 pound ground sausage, 1 chopped onion, 1 chopped bell pepper, and 3 cloves minced garlic. Cook the mixture over medium high heat until the sausage is browned and the onions are translucent.

2. Add 1 teaspoon of thyme, 1 tablespoon of brown sugar, 2 cans stewed tomatoes, 2 cans tomato sauce, 2 teaspoons Italian seasoning, 1/2 teaspoon salt and 4 cups of chicken broth. Bring the soup to a boil over medium high heat, then reduce the heat and let the old girl simmer for about 20 minutes.

3. Find yourself 7 lasagna noodles. Break them up into large chunks and add them to the soup pot. Let the noodles simmer in the pot until they are tender. Should take about 10 minutes.

Jalapeno Popper Chicken Chili

Ingredients

3 tbsp extra virgin olive oil

1 small onion, diced

5 jalapeno peppers diced, seeds removed (leave some seeds for extra heat)

3 cloves garlic, minced

salt and fresh ground black pepper

1 + 1/4 pound boneless chicken breasts, cut into bite-sized pieces

2 teaspoons chile powder

1 teaspoon ground cumin

1 teaspoon oregano

pinch of crushed red pepper

1 (10 oz) can dice tomatoes with green chiles

1 + 1/2 cups chicken broth

1 (14 oz) can cannelloni or navy beans, drained

1 (14 oz) can corn, drained

8 ounces cream cheese

1 pound bacon, cooked crispy and crumbled, divided

Instructions

In a large saucepan (deep enough for soup) heat 2 tbsp extra virgin olive oil over medium heat and sauté onion, jalepeno, and garlic until tender.

Season the chicken pieces with salt and pepper, then add to the saucepan adding another tablespoon of olive oil as well. Add cumin, chili powder, oregano, and crushed red pepper. Toss chicken and seasonings together and lightly brown chicken on all sides.

Stir in can of diced tomatoes, chicken broth, corn, and cannelloni beans and increase heat to bring to a simmer. Let simmer for 30 minutes.

Stir in cream cheese and stir until completely melted. Stir in 1/2 of the crumbled bacon. Remove from heat. Season with salt and pepper as needed. **Add more chicken broth if too thick.

Serve and garnish with cheddar cheese and the rest of the crumbled bacon.

Green Chile Chicken Soup

1 c butter

1 c flour

8 c chicken broth

1 tsp garlic salt

1 tsp seasoned salt

½ tsp pepper

2 can green chilies

1 ½ c cubed cooked chicken

2 c sour cream

Diced cooked potatoes

Melt butter in pan; add flour. Cook over low heat 2-3 minutes, stirring constantly.  Add chicken broth. Blend until thick and smooth. Add seasonings and simmer a few minutes. Add green chilies and juices.  Add chicken and potatoes. Mix in sour cream. Heat thoroughly.

*I usually reduce the butter by almost half and then thicken at the end with potato flakes

Four Ingredient Porcupine Meatballs

1 pound ground beef 1 (6.8 ounce) box Beef Rice A Roni 1 egg 2 1/4 C water 1. Grab 1 pound of ground beef and toss it into a medium-sized mixing bowl. 2. Pour 1 box of Beef Rice A Roni into the bowl. Be sure to only use the rice and pasta that are inside the box. Save the seasoning packet for later on. 3. Add an egg to the bowl and mix everything together with your pretty little hands. Just mix it all in now, no need to be shy. Make sure everything gets well combined. 4. Shape the mixture into 25 golf ball sized meatballs. 5. Heat up a large, deep skillet over medium high heat. Carefully place the meatballs in the pan. Allow them to get browned along the top and bottom. 6. Pour 2 1/4 cups of water into a large liquid measuring cup. Add the seasoning packet from the Rice A Roni box to the water and stir it in to combine. 7. Pour the liquid over the top of the browned meatballs. Reduce the heat to heat to medium low and allow the liquid to come to a simmer. Cover the pan and let the meatballs simmer away for 30-40 minutes or until the liquid has been absorbed and the rice and pasta in the meatballs are cooked through. Serve and enjoy!

Firecracker Chicken

*Note: This dish packs a bit of a kick and depends mightily on what type of hot sauce you buy. Apparently (thought I haven’t tried it), if you buy the buffalo flavor it’s a bit more mild and less spicy. Also, I cut down on the sugar by 1/2 cup from the original recipe. If you really want to minimize the spiciness, you can consider adding that extra 1/2 cup back in (I just had trouble bringing myself to use 1 1/2 cups of sugar in a dinner recipe). Either way, the spicy/sweet combo is delicious!
*Serves 4-6


INGREDIENTS:


Chicken:
2-4 tablespoons canola oil
3-4 boneless, skinless chicken breasts (about 2 pounds)
Salt and pepper
1 cup cornstarch
2 large eggs, beaten

Sauce:
1/3 cup hot sauce (like Frank’s brand for hot wings, for instance)
1 cup packed light brown sugar
1 tablespoon water
2 teaspoons apple cider vinegar
1/2 teaspoon salt

DIRECTIONS:Preheat the oven to 325 degrees F.
Heat the oil in a large skillet over medium heat. While the oil is heating, cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs together in a shallow pie plate. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through. Place in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.

Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

**Shelly's notes:  We doubled the amount of sauce for 2 lbs of chicken and had to use a 9x13 pan and a 8x8 square pan to fit it all in a single layer.  

Creamy Sausage Casserole with Biscuits

Ingredients

1 (12-oz.) pkg. HORMEL® Little Sizzlers® Pork Sausage Links

8 tablespoons butter

1/2 cup all-purpose flour

4 cups milk

1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained

1 (2-oz.) jar HORMEL® Bacon Pieces

1/4 teaspoon pepper

12 eggs

1 (5-oz.) can evaporated milk

1/2 teaspoon salt

1 (12-oz.) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits

Steps

• 1 Heat oven to 350°F. Lightly grease 13x9-inch (3-quart) glass baking dish. Crumble sausage into large saucepan. Cook over medium-high heat until sausage is browned and thoroughly cooked, stirring frequently. Remove sausage from saucepan; drain. Set aside.
• 2 In same large saucepan, melt 6 tablespoons of the butter. Add flour; stir with wire whisk until smooth. Cook over low heat for 1 minute, stirring constantly. Gradually stir in milk. Cook, stirring constantly until bubbly and thickened. Add cooked sausage, mushrooms, bacon pieces and pepper; mix well. Set aside.
• 3 In large bowl, beat eggs, evaporated milk and salt with wire whisk until well blended. Melt remaining 2 tablespoons butter in large skillet over medium heat. Add egg mixture; cook, stirring occasionally, until firm but still moist. 4. Pour 1/3 of sauce into greased baking dish. Top with half of egg mixture. Repeat layers. Top with remaining sauce.
• 4 Separate dough into 10 biscuits. Cut each into quarters. Place biscuit pieces, points up, over sauce.
• 5 Bake at 350°F. for 20 to 25 minutes or until mixture is thoroughly heated and biscuits are golden brown.

Chicken-Stuffed Shells with Two Sauces

Fragrant fresh basil makes these stuffed shells special; prepared sauces save time.

Prep Time 20 Minutes

Total Time 1:05 Hr:Mins

18 uncooked jumbo pasta shells

3/4 cup lightly packed chopped fresh basil leaves

3 cups diced cooked chicken breast (about 1 lb)

1 cup small-curd cottage cheese

1 egg

2 cups tomato pasta sauce

1 container (10 oz) refrigerated Alfredo sauce

1/2 cup grated Parmesan cheese

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package.
2. In medium bowl, mix 1/2 cup of the basil leaves, the chicken, cottage cheese and egg. Spoon about 1 heaping tablespoon mixture into each cooked pasta shell.
3. Pour pasta sauce into baking dish; spread to evenly coat bottom of dish. Place filled shells over sauce, filled sides up. Drizzle Alfredo sauce over shells. Sprinkle with Parmesan cheese. Cover tightly with foil.
4. Bake 35 to 45 minutes or until sauce is bubbly and shells are hot. Sprinkle with remaining basil.

Makes 6 servings

Crispy Peanut Butter Treats

Peanut Butter Balls:

1/2 cup butter, softened to room temperature
1lb. box of powdered sugar
2 cups crunchy peanut butter
3 cups rice crispies

Mix with hands (or I just put it in my Kitchen Aid Mixer) and mix until crumbly and well incorporated.  Pack into 1" balls.  Roll in powdered sugar and chill until ready to serve.  These are great to serve as a dipper for a chocolate fountain, or dip them in chocolate and serve them as a cookie.

No Knead Bread

Here's a video on You Tube in case you want to see how it's done. 

http://www.youtube.com/watch?v=13Ah9ES2yTU

No-Knead Bread
1/4 tsp active dry yeast
1 1/2 cups warm water (I used 1 1/4...my first batch came out too soupy with 1 1/2)
3 cups all-purpose flour (I used bread flour), plus more for dusting. You may use white, whole wheat or a combination of the two.
1 1/2 tsp salt
Cornmeal or wheat bran for dusting (I just used extra flour)

Combine yeast, flour and salt, stirring until blended. Add water. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
The dough is ready when its surface is dotted with bubbles.

Preheat oven to 475 with the dutch oven in it for at least 20 minutes.  Add enough flour to form the dough into a loose ball then put into dutch oven.

Remove dutch oven and sprinkle a little flour or corn meal on the bottom and put the dough in the dutch oven with the lid.  
Cover and bake for 30 minutes. Remove the lid and bake another 5-10  minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack before slicing. 

Summer Squash Lemon Thyme Soup

2 Tbsp olive oil

2 large sweet onions, chopped

1 leek, chopped

6 garlic cloves chopped

6 yellow summer squash (about 3 lbs.), trimmed and coarsely chopped

2 large potatoes, peeled and chopped

1 tsp. dried thyme

4 cups chicken stock (just enough to cover vegetables)

2-4 tbsp lemon juice (to taste)

1/2 c to 1 c cream

Parmesan cheese

1/2 c pine nuts, toasted in butter

Hot pepper sauce to taste-like Louisiana hot sauce

Heat olive oil over medium heat.  Add the onions, leek and garlic and cook for 5 minutes until onions are soft.  Add the squash, potatoes, thyme and chicken stock.  Bring to a boil and reduce heat to medium low and let simmer, partially covered, for 20 minutes.  Puree the soup.  Add the lemon juice, cream, hot pepper sauce, parmesan cheese and pine nuts.  Salt and pepper to taste.  

Stuffed Pepper Soup

From cookingclassy.com

Ingredients

1 lb lean ground beef
2 Tbsp olive oil, divided
Salt and freshly ground black pepper
1 small yellow onion chopped (1 cup)
3/4 cup chopped red bell pepper (a little over 1/2 of a medium)
3/4 cup chopped green bell pepper
2 cloves garlic, minced
2 (14.5 oz) cans petite diced tomatoes
1 (15 oz) can tomato sauce
1 (14.5) can beef broth
2 1/2 Tbsp chopped fresh parsley, plus more for garnish
1/2 tsp dried basil
1/4 tsp dried oregano
1 cup uncooked white rice
Mozzarella cheese, for serving (optional)

Directions

In a large pot heat 1 Tbsp olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.

Heat remaining 1 Tbsp olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.

While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup*. Serve warm topped with optional mozzarella cheese (I tried it with and without it and liked both ways) and garnish with fresh parsley.

*For a thinner soup don't add all of the rice and for a thicker heartier soup add it all. Also, if you plan on having it for leftovers the next day then don't add the rice to the pot of soup, just add it to each individual bowl, then reserve the rice in a separate container in refrigerator to add to the soup the next day (otherwise it would turn into mush)

Cookie Jar Gingersnaps

2 cups flour
1 TBS. ginger
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3/4 cup shortening
2 cups sugar
1 egg
1/4 cup molasses

Sift together first 5 ingredients.  Cream shortening and one cup of sugar gradually, until well blended.  Beat in egg and molasses; form into small balls and roll in remaining sugar.  Place on ungreased cookie sheet.  Bake in a 350 degree oven for 12-15 minutes or until tops are rounded, cracked and lightly brown.

Chocolate Buttermilk Cake...

Put in a bowl:

2 c flour

2 c sugar

¼ c cocoa

Bring to a boil and add to the first mixture:

1 c butter

1 c water

Add:

1 tsp soda

2 eggs

½ c buttermilk

1 tsp vanilla

Mix well and put in a 10x15” greased pan.  Bake at 385* for 15-16 minutes.  Five minutes before the cake is done make the frosting;

Frosting:

½ c butter, melted

1 lb powdered sugar (about 3 cups)

¼ c cocoa

5 TBS buttermilk

1 tsp vanilla.  

Mix well and pour over the cake as soon as it comes out of the oven.

Chili...

1 lb. hamburger
1/4 onion diced
2 cans diced tomatoes or petite diced tomatoes
2 cans chili beans
1/2 to 1 can water
2 tsp. chili powder
1/3 cup ketchup
1/4 cup brown sugar
2 TBS. butter

Brown hamburger and onion together until cooked through.  If desired blend one can of tomatoes in blender until smooth.  Pour tomatoes and beans into pan.  If chili seems to thick add water.  Add the rest of the ingredients.  Let simmer for at least an hour.  Serve with cornbread muffins.

Naughty Chicken Enchiladas

These are the best chicken enchiladas I've ever made.  They are a special treat, but everyone I've served them to just dies over them.  The recipe is easy to double and they freeze well.  I like to serve them with black beans and sometimes cafe rio rice.  I got the recipe from kevinandamanda.com


Ingredients:
1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream

Direction:
Preheat oven to 350. Spray 9×13 baking dish with Pam. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream. Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

Teriyaki Chicken

Take from: Gimmesomeoven
Ingredients

• 2 lbs boneless, skinless chicken breasts
• 2 cloves garlic, minced
• 1/2 cup chopped white onion
• 1/2 cup honey
• 1/2 cup soy sauce (use low-sodium if desired)
• 1/4 cup rice wine vinegar
• 1 Tbsp. chopped fresh ginger
• 1/8 tsp. freshly ground black pepper
• 1/4 cup cold water
• 3 Tbsp. cornstarch
• (optional toppings: sliced scallions and toasted sesame seeds)

Method

Add the chicken breasts to the bottom of your slow cooker in a single layer.

In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts. Cover slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork. Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.

Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch slurry into the teriyaki sauce mixture, and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.

Serve topped with scallions (green onions) and toasted sesame seeds if desired.

Shelly's Menu Sep 28-Oct 4, 2014

Sunday- Chicken Enchiladas with black beans.
Monday- Rumbi Chicken and Veggie Rice Bowls
Tuesday- Breakfast Casserole
Wednesday- Leftover night
Thursday- Mini Cheddar Meatloaf with baked potatoes and salad
Friday- Griddle Oat Pancakes

Lion House Ranch Chicken

¾ c. cornflakes, crushed
¾ c. grated Parmesan cheese (I use Romano instead!)
1 pkg. ranch salad dressing mix
8 boneless, skinless chicken breast halves
½ c. butter or margarine, melted

1. In a shallow bowl, combine the cornflakes, Parmesan cheese, and salad dressing mix.
2. Dip chicken in melted butter, and then roll in cornflake mixture to coat.
3. Place chicken breasts in a greased 9 x 13-inch baking dish.
4. Bake, uncovered, at 350º for 45 minutes or until chicken juices run clear. 

Pork Chops...

11 oz cream of chicken (can also use cream of mushroom)

1/4 cup chicken broth

1/4 cup country-style dijon mustard

1 garlic clove, minced

1/2 tsp dried thyme

1/4-1/2 tsp salt

1/4 tsp pepper

6 medium red potatoes sliced

1 med white onion, sliced

6 5-oz boneless pork chops 

1. in slow cooker, combine soup, broth, mustard, garlic, thyme, salt and pepper

2. stir in potatoes and onion slices

3. top with pork chops and push down into sauce as much as possible

4. cover and cook on low for 3.5 to 4.5 hours, or until meat and potatoes are tender

Griddle Oat Pancakes

2 cups oats

1-2 cups oats ground up

1 tsp salt

2 1/2 tsp. baking powder

3 TBS. sugar

2 eggs

4 TBS. melted butter

1 1/2 cups milk

Mix all ingredients well.  Heat heavy girdle and bake pancakes until golden brown and flip.  Depending on consistency you may need to add more oats or ground oats to get pancake like batter.

Chicken Ramen Salad

1/2 head of cabbage
1 pkg chicken ramen noodles 
Sunflower seeds 
Slivered almonds
Canned chicken


Dressing:
2 Tbsp sugar
3 Tbsp vinegar 
1/2 Cup oil
1 tsp salt
1 tsp pepper
Chicken flavor packet

Lemon Brownies

3/4 cup flour
3/4 cup sugar
1/4 tsp. salt
1 stick butter, soften
2 eggs
1 TBS. of lemon juice
zest from 1/2 lemon (about 1 tsp.)
Combine the flour, sugar and salt in a large bowl.  Mix in the butter.  In another bowl whisk the eggs with the lemon juice and zest.  Add to the larger bowl and mix well.  Pour into prepared 8x8 brownie pan.  Bake at 350 degrees for 25 minutes.

You can double the recipe and bake in a 9x13 pan for 30 mins.  Remove and let cool, then glaze.

GLAZE:
1/2 cup powder sugar
1 TBS. lemon juice
additional lemon zest
stir together

Angel Food Cake

We love strawberry shortcake at our house.  I have always cooked the angel food cake straight from the box.  I will never do that again after making this scratch angel food cake!  It's delicious and quite easy to make.  Recipe shared from: Ann

1 ½ cups egg whites (10 – 12 large)

¾ cup sugar

1 cup flour

1 ½ tsp. cream of tartar

1 ½ tsp. vanilla

¼ tsp. salt

¾ cup sugar

In an extra-large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift sugar and flour together 3 times; set aside.

Add cream of tartar, salt and vanilla to egg whites. Beat with an electric mixer on medium speed till soft peaks form (tips curl). Gradually add sugar, about 2 tablespoons at a time, beating till stiff peaks form (tips stand straight).

Sift about one-fourth of the dry mixture over beaten egg whites; fold in gently. (If bowl is too full, transfer to a larger bowl.) Repeat, folding in remaining dry mixture by fourths. Pour into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets.

Bake on the lowest rack in a 350 degree oven for 40-45 minutes or till top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake.

Super Soft Sugar Cookies...

SOFT SUGAR COOKIES

1 cup butter

1 cup yogurt or sour cream (I use sour cream)

2 cups sugar

2 eggs

2 teaspoons vanilla

6 1/2 cups flour

2 teaspoons baking soda

1 teaspoon salt

Combine butter, yogurt, or sour cream, sugar, eggs and vanilla and beat for 2 minutes.  Sift together flour 

(I never sift the flour) baking soda, and salt to creamed mixture.  Roll dough out and cut with cookie

cutters.  Bake in a 375 degree oven for 8 to 10 minutes (My oven is hot so I only cook them 6 minutes)

or until lightly brown.  Do not overbake.  

BUTTER FROSTING

1/3 cup soft butter

3 cups powdered sugar

1 1/2 teaspoons vanilla or another extract (I love almond extract for cookies)

2 or 3 tablespoons milk

Food coloring if desired

Beat together with electric mixer until the texture and thickness you want.  

Easy Chicken Tacos...

1 Rotisserie Chicken, deboned and shredded
12 oz brown rice, cooked
1 Cup Frozen Corn
1/2 Ts Salt
1 Cup Mexican Cheese Blend, shredded
1 Can Diced Tomatoes

1 Jar (16oz) Verde Enchilada Sauce (Kroger brand is REALLY good!! That is Smith's)
1 Pkg tortillas (the fresh ones are the best, the ones you get from Costco) or crisp taco shells

Top with:

Sour Cream

Lettuce


Preheat oven to 450. Spray a 9x13 baking dish with nonstick spray.
Mix first 7 ingredients in a large bowl. Place in the baking dish
Bake at 450 for 20 minutes or until bubbling. Let stand 5 minutes. Spoon sour cream onto tortillas, top with chicken mix and lettuce (we always use spinach) 

White Bean and Chicken Chili...

5 cups shredded cooked chicken 

2 cans of chicken broth

1 large jar of salsa (I use mild)

1/2 pound shredded pepper jack cheese

3 cans undrained white beans   (not navy beans or white chili beans)

Use Fritos and sour cream on top if desired when serving.

After shredding the chicken put it back in the crockpot or on a pot on the stove.  Add all of the ingredients and cook until the cheese is melted and the soup is hot.

Favorite Play Dough Recipe

4 cups flour

1 cup salt

4 cups water

4 tablespoons oil

1/2 cup cream of tartar

Food Coloring of your choice

Mix all ingredients in a sauce pan. Cook and stir over low/medium heat just until it comes together as a dough and is just slightly sticky. Turn out onto the counter and knead until cool.  It will become less sticky as it cools.  Store in an air tight container or zip lock bag in the fridge.  I usually half the recipe and it makes plenty for 2-3 kids to play with at a time.