Tis the season...

For cookies, cakes and chocolate! And this month I have had more than my share. I did my annual Christmas baking yesterday and was able to deliver the goodies to our friends today. I like to mix it up every year and try new recipes but I always bake a Harvey Wallbanger cake. It is foolproof and the moistest cake I have ever eaten. This is my dad's recipe and by far my favorite cake. You can't go wrong with this one. Just remember it isn't for the kiddos!

Harvey Wallbanger Cake

1 yellow cake mix
1 large package of vanilla pudding (cook and serve, not instant)
4 eggs
3/4 cup vegetable oil
1/4 cup Galliano
1/4 cup vodka
3/4 cup orange juice

Combine all ingredients in a large bowl and beat on low for 30 seconds. Scrape bowl and beat on medium for 5 minutes. Pour into a greased and floured bundt pan. Bake at 350 degrees for 45 minutes. Cool 10 minutes and remove from pan. Cool completely and drizzle with glaze (recipe below).

Glaze:

1 cup powdered sugar
1 tablespoon orange juice
2 tablespoons Galliano
1 teaspoon vodka

Enjoy!

Vegetarian Tamale Casserole

Here is a super quick and easy recipe that can be thrown together in minutes. I found this recipe on the back of a package of cheese that I bought at the grocery store. It was so good! My husband didn't even notice that it was vegetarian. Even if he did he didn't mention it. After I made this recipe the first time I threw away the package without writing the recipe down. Duh! So after searching the internet, the stores website, the cheese company's website I came up with nothing. I even tried emailing the store! I was about to give up but decided to tweak my google search a bit and found it on a blog that I frequent! I was so elated! And when I read her story I had to laugh, mommy brain is right!

Vegetarian Tamale Casserole

1 can (8-3/4 oz) whole kernel corn, drained
1 can (15-1/4 oz) red kidney beans, drain half the liquid
1 can (8-3/4 oz) garbanzo, pinto, or black beans, drained (I use black beans!)
2 cups shredded cheddar cheese
1/2 cup green onions with tops, sliced
1 Tbsp chili powder
1/4 tsp ground cumin
1 package (8-1/2 oz) cornbread mix

In a large bowl, stir together all ingredients but cornbread. Pour into a greased or sprayed 2-quart baking dish or casserole. Make cornbread according to package directions. Pour over top and spread evenly. Bake at 350 for 35-40 minutes or until top is golden. Serve with sour cream.

Enjoy!

Garden Goodness

My once thriving garden has taken a turn for the worse. I am so bummed! My tomatoes are doing ok but not great. *sigh* So now I rely on my wonderful friends that have a greener thumb this year than I do. I met one of them for coffee the other day and she had a huge bag full of tomatoes and eggplant for me. The girls eat tomatoes like candy (which I couldn't be more pleased with) and my favorite thing to do with eggplant is to make eggplant parmesan. I wasn't up to frying the eggplant though. It always turns out a greasy mess. Also, my husband isn't a fan of tomato based sauces but loves a good salsa or bruschetta. So I decided to bake the eggplant rather than frying it and instead of a pureed tomato sauce I thought I would do something more chunky. I have to tell you that this turned out better than I expected. It was so flavorful and was even delicious as leftovers. I served it with a side of buttered angel hair pasta with some grated parmesan and basil thrown in. Yum. I hope you enjoy this as much as we did!

Eggplant Parmesan


Fresh tomato sauce, see recipe below
3 eggplant peeled and thinly sliced
2-3 eggs beaten
4 cups seasoned bread crumbs
1 1/2 cups shredded mozzarella
2/3 cup grated parmesan

1. Prepare fresh tomato sauce.

2. Preheat oven to 350 degrees.

3. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 - 10 minutes on each side or until desired crispness.

4. In a 13 x 9 inch baking dish spread a layer of the tomato sauce and top with eggplant slices and part of the cheese (just like a lasagna!). Repeat layers with remaining ingredients ending with the cheese.

5. Bake for 35 minutes or until golden brown.

Fresh Tomato Sauce
Joy of Cooking

Drain in a colander for 20 minutes:

5 large ripe tomatoes, seeded and finely diced

Remove to a large bowl and stir in:

1/2 cup basil, oregano, or parsley leaves, finely chopped (I used basil)
1/2 cup pitted black oil-cured or brined olives - optional (I didn't use olives)
3 tablespoons olive oil
2 garlic cloves, finely minced
Salt and pepper to taste

Let stand for 30 minutes.

Enjoy!

Spinach Fettuccine

Ever have those nights where you go back and forth from the fridge to the pantry hoping a meal will throw itself together? Last night was one of those nights. Our summer has been crazy busy and with Corey working out of town I haven't been meal planning. It was hot and the girls and I were hungry so it was time for a little "pantry surprise". I dug deep into the pantry and found a box of spinach fettuccine and started from there. We always have frozen shrimp in the freezer and I had a jar of marinated artichoke hearts that needed to be used. Combine that with plenty of cherry tomatoes from the garden and you have dinner!

*I have made this twice now, the second time I tweaked it a bit and here is the final (or as final as my recipes get!) version.

What you will need:

Spinach Fettuccine
1 jar marinated artichoke hearts
2 cups (roughly) halved cherry tomatoes
1 package mushrooms
1/4 of a medium onion chopped
2 cloves garlic, minced
Frozen shrimp, cleaned
Feta Cheese (I have used the herbed feta and the regular, they are both good!)
Butter

Prepare spinach fettuccine as directed on package. In a large pan cook onions, garlic and mushrooms in butter until tender. Add artichoke hearts, tomatoes, and shrimp. Cook for a few minutes until warmed through. Add fettuccine and feta cheese, toss to combine. Serve with crusty french bread.

Enjoy!

Happy 4th of July!

Ingredients for a happy 4th of July:

1 plateful of waffles. Topped with strawberries, blueberries and whipped cream of course!

2 cute kitchen helpers:





A generous amount of fun:

1 fantastic BBQ with friends

1 delicious dessert (prepared with lots of help from cute kitchen helpers)



1 amazing fireworks show

Of course, none of this would be possible without the sacrifice of all our brave service men and women that are fighting the good fight on a daily basis. Our family wants to thank all soldiers, past, present and future. THANK YOU! Home of the free because of the brave!!

Happy 4th of July!!!

Baked Burritos

As I sit here on my back porch wearing a sweater and watching the sun set (beautiful by the way!) I have to wonder where summer is. We are having very late spring-like weather. Lot's of thunderstorms, rain and cool, cloudy days. Summer, you can get here anytime! It is usually in the high 90's to low 100's around here this time of year. I actually had to cut back the water on my garden. The leaves were turning yellow! The good news is we are saving a ton on our a/c bill and I can still use the oven without worrying about how hot the house will be!

The girls and I had a fantastic day with some awesome friends. We were so exhausted by the time everyone went home I was dreading dinner. I thought about running through fast food but really hate to eat that junk (except for the french fries...mmmm...french fries...). So I scrounged around in my freezer and found some shredded pork that I had frozen a couple months ago. HOORAY! There was only one problem. My fridge and my cupboards are bare! My husband is working out of town and we were gone all weekend so I didn't meal plan or shop for the week. So....what to do with shredded pork? Luckily I did have tortillas and cheddar cheese (pre shredded of course!). Voila...baked burritos!

What you need:

Shredded pork, chicken or beef
Cheddar cheese, shredded
Tortillas
Butter, melted

What to do:

Preheat oven to 350 degrees. Spread pork (or other meat of choice) onto a tortilla and top with cheese. Roll up burrito style and place on baking sheet. Brush with melted butter. Bake in the oven 30 - 40 minutes until brown. Let cool! The filling gets VERY hot. I always cut my daughters in half and let cool for 10 - 15 minutes before serving. Enjoy with sour cream, salsa, and/or guacomole.

Sweet Corn Cake

One of my favorites from a Mexican restaurant we used to frequent. Unfortunately the restaurant went downhill and so I had to figure out a way to recreate this. A great dessert to serve along side your favorite Mexican dish. Sweet, creamy and delicious.

In a mixing bowl cream:

1/4 cup butter, softened

Add and mix well:

1/3 cup masa harina (you can also use regular flour)
1/4 cup water

Stir into butter mixture:

1 can cream corn
1 can whole kernel corn
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons milk
1/4 teaspoon salt
1/2 teaspoon baking powder

Pour mixture into a 8 x 8 inch pan and cover with aluminum foil. Place into a larger pan and fill halfway with water. Bake in a 350 degree oven 1 hour or until it is set in the middle.

Enjoy!

Chocolate Cake

My daughter and I made this cake today and it was fantastic. I wish I could take credit for this recipe but I will admit that I got it off the can of cocoa I had in the pantry. It is so moist and delicious. The frosting is to die for too!

Ingredients:

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Enjoy!

Oven Roasted Potatoes

When I was pregnant with my 2nd I had major gall bladder issues throughout my entire pregnancy. It was beyond painful and I had to stick to a really low fat diet. I was able to get creative and came up with some good recipes. Here is a quick and easy side that can be seasoned anyway your heart desires. I also like to add cut up zucchini squash, mushrooms, bell pepper or whatever veggie I have on hand. Another tasty alternative is to substitute 1 tablespoon of Italian seasoning and 1 teaspoon garlic powder for the spices listed below.

In a large resealable bag combine:

4 russet potatoes, scrubbed clean and cut into 1 inch cubes
1/4 cup olive oil (*or you can generously spray the potatoes with butter flavored cooking spray)
1 tablespoon garlic powder
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon onion powder
Fresh ground black pepper

Seal and shake bag until potatoes are completely coated with oil and seasoning. Spread onto a greased baking sheet. Bake in a 400 degree oven 30 minutes or until tender.

Enjoy!

Garden Update

Our garden is coming along great! The most recent additions have been watermelon and red bell peppers. My daughter was so excited to find a ripe strawberry she could hardly contain herself. I also came across an artichoke plant but it doesn't seem to be doing very well. I will keep tending to it and hopefully it will survive. I really can not wait for our first real "harvest". Here are a few pictures:

Yellow and zucchini squash:



Tomatoes:



Almost have a ripe one. My daughter checks it everyday.:



Beans:



Butternut Squash:



My mini-herb garden. Still working on it!:

Chicken Sandwiches

Now that the heat has arrived (it was in the 100's today!) I am trying to create new recipes that are light and can be cooked outside. I did use the oven to cook the bacon because I did not feel like standing over a hot stove. These are very versatile and are a good alternative to a hamburger. I used 3 boneless/skinless chicken breasts. One for each adult and split the third for my girls. Next time I will pound them flat, they were a little thick for my taste but perfect for my husband.

You will need:

Whole wheat hamburger buns
1/2 pound of bacon, cooked crisp
A couple of ripe tomatoes, thinly sliced
Swiss Cheese
Avocado, mashed
Boneless/skinless chicken breasts seasoned with garlic salt and pepper
Lettuce
Ranch Dressing

Cook the chicken on an outdoor grill. When the chicken is done (no longer pink!) place 2 slices of tomato and a slice of swiss cheese on top of each breast. Melt cheese and remove from grill.

Meanwhile prepare your buns by spreading ranch dressing on one bun and avocado on the other. Stack on the chicken, bacon, and lettuce.

Enjoy!

Pudding Pops

My 3 year old loves to help me in the kitchen. As soon as I start prepping dinner she races for her step stool and asks how she can help. It has really taught me a lesson in patience! It is a good way to spend quality time together while learning and getting something accomplished (dinner!) all at the same time. I am always scouting for recipes that she can do by herself (with me looking over her shoulder of course!). I found these and knew she would love them! They are great snack for a warm summer day.

In a bowl whisk together:

1 package instant chocolate pudding
2 cups cold milk

In a resealable bag crush:

6 Oreo cookies

Fold cookies and 1/2 cup of Cool Whip into pudding

Have ready 6-8 small paper cups (like Dixie cups) and popcicle sticks. Spoon pudding mixture into each cup. Insert a Popsicle stick into each cup. Freeze 5 hours or until firm.

Enjoy!

Quick Lunch

It has been a couple weeks since I have been able to post. We have been very busy and eating out a lot. Things are slowing down for a while I am happy to say.

As a mom I often find myself skipping lunch. I feed the girls, get the little one down for a nap and start on cleaning, preparing dinner, playing with the older one and before I know it I am starving! I love the Morningstar Farms products. Especially their Tomato and Basil Pizza Burgers. If I am heating lunch in the oven for the girls I can throw one in at the same time or they are even good in the microwave (and I do not like cooking food in the microwave!). I sometimes eat this as a wrap (cut burger into strips) with lettuce and feta cheese too. Yummy!

Prepare as directed:

1 Morningstar Farms Tomato and Basil Pizza Burger

Serve on a whole wheat hamburger bun with mayo, slices of tomato and lots of fresh basil leaves. Drizzle with balsamic vinegar.

Enjoy!

Turkey Meatballs with Florentine Macaroni and Cheese

Sounds like a strange combo right? I saw this episode of Rachel Ray's 30 minute meals and wanted to try it. My way of course! I did not think my husband would like this but he ended up loving it and even took the leftovers for lunch today. Both girls ate it up too! I was able to make the meatballs ahead of time and keep them in the refrigerator and throw them in the oven along side the mac n cheese. This recipe is really versatile. As with all my recipes, let me know what you think and what changes you have made. I would love to get some feedback! I hope you like these as much as we do.

Turkey Meatballs

printer friendly version

In a large bowl combine with your hands until mixed well:

1 - 1 1/2 lbs ground turkey
1/2 small onion grated
3 garlic cloves, finely minced
1 egg
3/4 cups breadcrumbs
3 tablespoons ketchup
1/4 cup parsley, chopped
1/4 cup basil, chopped
1/2 cup Parmesan
1/4 cup ricotta cheese
1-2 tablespoons Worcestershire
Salt and pepper

Roll into 1 1/4 inch balls. Place on greased cookie sheet and bake in a 350 degree oven 30 - 40 minutes.

Florentine Macaroni and Cheese

In a small sauce pan melt:

4 tablespoons butter

Whisk until smooth:

4 tablespoons flour

Remove from heat and slowly whisk in:

2 cups milk

Return to low heat and continue to whisk until thickened. Add:

1/2 medium onion, minced
1/4 teaspoon of paprika
1 box frozen spinach, thawed with all the water squeezed out

Let simmer, stirring often, 15 minutes. Remove from heat.

Meanwhile prepare 1 box of small pasta shells as directed on package.

Have ready:

1 cup mozzarella, shredded
1 cup fontina, shredded (smoked fontina is delicious too!)
1/2 cup Parmesan

Add 1/2 of the cheese to sauce and stir until completely melted. Stir into pasta and pour into greased casserole dish. Top with remaining cheese. Bake in a 350 degree oven 30 minutes.

Enjoy!

Italian Style Pasta Salad

Fresh and delicious, this salad is always a hit. I am making this tonight to serve along side grilled chicken. The longer it chills the better.

Prepare as directed:

1 box of spiral pasta

Rinse with cold water and let drain. Move pasta to a large bowl. Add:

2 cans olives, sliced in half
sharp cheddar cheese, diced into cubes (about 1 cup I would guess)
small container of grape tomatoes
1 - 8 oz package Italian Dry Salami, sliced into strips
4-5 green onions, sliced
1 small can sliced pepperoncini's (optional!)
1 bottle of Italian style dressing of your choice

Mix well and let chill.

*If I make the salad the day before it will be eaten I reserve half the dressing and add it before serving.

Enjoy!

Chocolate Chip Cookies

This recipe makes the best chocolate chip cookies. I have no idea where I got the recipe (I have been making them for years now) but to me they are perfect. They are so moist and chewy but have crisp edges. They are perfect with a glass of milk. This recipe does not call for nuts (I hate nuts in my baked goods!) but I am sure all you nutty people out there can figure out how to add them in.

Cream together:

1 cup butter, softened
1/2 cup sugar
1 1/2 cups packed brown sugar (yes, 1 1/2 cups)
2 1/2 teaspoons vanilla

Add one at a time, mixing well:

2 eggs

In a medium bowl mix together:

2 1/2 cups flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda

Add flour mixture to butter mixture in three parts mixing well between additions. Stir in:

1 bag of chocolate chips

Spoon 1 tablespoon of dough onto cookie sheet and bake at 350 for 9 - 10 minutes.

*Quick note: Check out my sidebar! My blog was accepted and added to the Foodie Blogroll. Cool huh?!

Enjoy!

Shredded Pork Tacos

It doesn't get much easier than this. All you need is a crock pot, pork roast, and a jar of salsa. I think this is my favorite way to make tacos.

To the crock pot add:

1 3-4 lb pork roast
1 jar of green salsa "Salsa Verde" (we prefer mild)

Set crock pot to low. The longer it cooks the more tender it will be. Shred before serving.

I served ours with:

Flour Tortillas
Black Beans
Lettuce
Tomato
Avocado
Shredded Cheddar
Onions
Sour Cream

Enjoy!

Creamy Cucumber and Tomato Salad

I threw this together tonight because Haley said she wanted a "cucumber and onion salad". Now, if you knew my daughter, you would know this is strange since she has had a phobia of onions her whole life. If an onion touched anything on her plate she would not eat it. If she saw me chopping onions she forcefully reminded me "Mommy, remember, DO NOT PUT ONIONS IN MY DINNER!". Or, whenever it was time to order in a restaurant, no matter what she was having she would remind the waitress, "No onions please!". Tonight though, as I was chopping the onion she reached up and grabbed a slice and proceeded to eat it with enthusiasm. I have no idea where this came from but I won't complain!

This turned out really good and was refreshing (it was in the 90's here today!) and will be awesome this summer when our garden is ripe. It also went well with the leftover lasagna. A little fresh basil would be a nice touch also.

In a medium bowl combine:

2 cucumbers, diced
2 tomatoes, diced
1/2 medium onion, thinly sliced (red would be best but any would work)
feta cheese (I love feta so I use a lot)
salt and pepper to taste

In a small bowl whisk together:

2 - 3 tablespoons mayonnaise
1 garlic clove, minced
balsamic vinegar (I am guessing here... 4 tablespoons? Eyeball it and adjust the amount to taste)
Salt and pepper to taste

Pour dressing over veggies and toss well. Chill 2-3 hours.

Enjoy!

The Best Lasagna...Ever!

Let's face it. Lasagna takes a lot of work. By the time I am finished there is tomato sauce and cheese spread from one end of my kitchen to the other. No joke! This is why I only make it when my husband is home and can help out with the kids! This recipe makes one large lasagna (enough to feed a crowd) or you can do like I did today and use 2 of the small disposable lasagna pans and make two. One for us and one for our friends that just had a baby! This recipe is well worth the time it takes to make it and will not disappoint. It is even better the next day!

In a large skillet brown:

1 lb Italian Sausage
3/4 lb Ground Beef

Drain excess fat. Add and cook until soft:

1 medium sweet onion diced
2 cloves of garlic, crushed

Add stirring well to combine:

2 large cans crushed tomatoes
1 large can diced tomatoes
2 small cans tomato paste
1/2 cup water
2 tablespoons brown sugar
4 fresh basil leaves
2 teaspoons Italian seasoning
Salt and pepper to taste

Let sauce simmer uncovered for 1 1/2 hours

Meanwhile, in a medium bowl combine:

2 small or 1 large container ricotta
8 tablespoons fresh parsley chopped
2 fresh basil leaves chopped
1 clove garlic, minced
(I usually put the parsley, basil and garlic in my electric mini chopper and pulse it a few times, works great!)
2 eggs

Keep cool in refrigerator until ready to use.

Have ready or buy the pre-shredded kind like I do:

4 cups mozzarella
2 cups Parmesan

When sauce is almost finished, prepare 1 box of lasagna noodles as directed or use the kind you don't have to boil (love them!).

Spray lasagna pan with non stick cooking spray.

Layer lasagna as follows:

Meat sauce
Noodles
Ricotta mixture
Cheese

Repeat layers ending with noodles and meat sauce, top with remaining mozzarella and Parmesan.

Cover and bake in a 350 degree oven for 25 minutes. Uncover and bake an additional 25 minutes.

Enjoy!

Bread

I have a confession. I am a bread addict. There. I said it. I love bread. I could eat bread and butter for every meal. Even though I love bread, I am horrible at baking it! I can get a loaf to turn out decent in the bread machine but that is it. Every single time I try to bake a loaf something goes wrong. I gave up for a while but I am ready to try again!! And maybe, just maybe I will get it right.

Here is the bread machine recipe that I use:

Garlic Herb Bread

Yields 1 1/2 lb. loaf

To pan add:

1 1/4 cups lukewarm milk
2 tablespoons butter, melted
3 cups flour
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 package rapid rise yeast

Turn on the bread machine, sit back and relax.

*Make sure you add ingredients in the order recommended by your bread machine.


Last weeks Meal Plan fell through. We had sick kids and an unusually busy week so I did not do a lot of cooking. Tonight we are having Shrimp Alfredo. Here is a really simple sauce that is quick and delicious. I don't know about you, but I refuse to eat the jarred Alfredo from the grocery store. Yuck.

Alfredo Sauce

In a large skillet melt:

2 tablespoons butter

Add and cook until soft:

4 cloves of garlic minced
2 packages of mushrooms

Add to pan and cook until melted:

2 packages of cream cheese, diced into 1 inch cubes

To cream cheese mixture add:

Milk (usually about 2 -3 cups, it just depends on how much sauce you want, thickness etc...)

Stir to combine and let simmer until sauce is thickened. Remove from heat and stir in:

3/4 cup Parmesan

Season to taste with salt and pepper

*Most of the time I make this sauce I substitute reduced fat/non fat cream cheese and use fat free milk. But if you are in the mood for something rich and creamy then make the original recipe. You can also throw in cooked chicken or shrimp. This recipe makes enough to feed 4 or more. You can always cut the recipe in half and only use 1 package of cream cheese.

**Edited to add: When I first posted this recipe I forgot the Parmesan! Never, ever forget the Parmesan!!

Enjoy!

Happy Easter Everyone!

We have some wonderful friends that we are going to spend Easter weekend with. In fact, it has now become tradition. On Saturday we will color Easter eggs and our hosts will be serving these wonderfully delicious Mexican Pot Roast Tacos. They are incredible and well worth the time it takes to prepare them. On Easter, they will be roasting an entire pig in a pit - luau style! I am excited to say the least! I mean, really, what says Easter like a luau, eh? I will be bringing some fresh strawberries and fruit dip and Haley and I will make these cookies together for all of her little friends that will be there. Now that spring is here there are stands open on the side of the road selling the most delicious and plump strawberries! I plan on picking some up tomorrow. The fruit dip goes so well with it and is a staple at most family functions.

Fruit Dip

Using a stand or hand mixer combine:

1 package of cream cheese softened
1 jar of marshmallow cream

Add until you reach a desired consistency:

Orange Juice

Enjoy!

Mushroom Herb Chicken

This is a recipe that I first got from my friend Nen when we were roommates. I don't have the original recipe so I am not sure how close this version is. I do know that it called for the juice of a lemon but my husband does not like lemon anything (boo) and so begrudgingly I omit it.

Cut into 1 inch cubes:

4 boneless/skinless chicken breasts

In a large resealable bag combine:

1 cup flour
1 tablespoon Italian seasoning
1 tablespoon paprika
1 teaspoon onion powder
1 tablespoon garlic powder
Salt
Pepper
Chicken

In a large pan melt:

2-4 tablespoons of butter (or you can use olive oil but butter gives it better flavor - yum)

Add chicken and cook until no longer pink

Meanwhile, in a bowl combine:

1 can cream of mushroom soup
1 can chicken broth
1/4 cup white wine
(1 lemon juiced)

Add to chicken along with:

1 package sliced mushrooms

Cover and simmer on low 20 minutes or until sauce has thickened

Serve with steamed rice

I love Spring!

Lemon cucumbers:

If you look real close you can see my beans starting to peak through the soil:

Turkey Legs Baked In Gravy

This is my moms recipe and always reminds me of home. You can use this same method for chicken also.

Preheat oven to 325 degrees.

In a dutch oven brown in oil:

2-3 lbs Turkey Drumsticks, skin removed, seasoned well with garlic salt and pepper

Once browned well on all sides, sprinkle over the top:

2 tablespoons flour

Add:

2 - 3 cans of chicken or vegetable stock

Cover and bake 3-4 hours.

Serve with mashed potatoes.

Weekly Menu

I made these today. They turned out really good. Audrey loved hers. Haley is feeling a little under the weather so she was not as enthusiastic but I think she would normally dig them. Super quick to make and easy!

On the menu for this week:

• Turkey legs baked in gravy with mashed potatoes and a veggie
  
• Farmers breakfast with fruit on the side
  
• The old standby - spaghetti, homemade Parmesan bread sticks, and a green salad
• Pork ribs (not sure yet if I will grill or bake them), veggies
  
• Mushroom Herb Chicken & Rice
• Beer and Lime Roasted Chicken and asparagus
  

I usually meal plan every Saturday and shop on Sunday's. In fact, as soon as Corey gets home I am heading to the grocery store! It makes my life so much easier and I am not wondering what to make at the last minute. It also saves money!

I hope you had a wonderful weekend!

Where do I get my recipes?

I often get asked "Where did you get this recipe?!" Most of my recipes are my own. But I do draw inspiration from everywhere. I am a Food Network junkie. I love reading cookbooks, my favorite is the Joy of Cooking. Everyone should own this cookbook! Of course the Internet is a huge resource for everything, not just cooking. I call my parents and pick their brains weekly and I have also gotten some great recipes from my sister in law. Most of the recipes here are typed out off the top of my head. So if you see a measurement that seems off to you don't be afraid to change it. I will try and be as accurate as I can but often I just eyeball everything. I hate having to measure!

To venture a bit off topic, I was able to plant a garden this year. It is a small one but I am already planning next years plot! We are growing beans, carrots, tomatoes, cucumbers, lemon cucumbers, squash, zucchini, red bell peppers, onions, and herbs. I can not wait for our first harvest! Haley is excited too and helped me plant and has continued to help me tend to it. As Corey and I were watching the news tonight we saw yet another story of a salmonella outbreak. Does this freak anyone else out? I told him that we need to buy some property out in the country and grow and raise all of our food. Obviously we can't trust what is on the supermarket shelves. It just seems like more and more we can't be sure of what we are eating. Scary.

Shrimp and Pineapple Fried Rice

**This is a recipe that I created when I was craving shrimp and pineapple and had leftover rice. Really good and even better the next day!

Prepare according to directions and set aside:

1 cup jasmine rice

In a medium bowl combine and set aside:

1 20 oz can crushed pineapple
3-4 green onions, chopped
1/2 teaspoon chili powder
1 tablespoon cilantro finely chopped

Heat in a large skillet:

2 tablespoons sesame oil

Add to skillet:

2 garlic cloves, minced

Add rice and:

4 tablespoons soy sauce
1 teaspoon sugar

Once heated thoroughly fold in pineapple mixture and:

2 cups cooked shrimp

Cook until heated through

Enjoy!

Baked Penne with Roasted Vegetables

Preheat oven to 450 degrees

In a large resealable bag toss together:

2 zucchini cut into 1 inch cubes
2 yellow squash cut into 1 inch cubes
2 red peppers cut into 1 inch strips
1 package of mushrooms
1/4 cup of olive oil
1 tablespoon of Italian seasoning

Place vegetables on a baking sheet and roast 15 minutes or until tender and remove to a large bowl.

In a large pot cook until al dente

1 package of whole wheat or multigrain penne pasta

Drain and add to vegetables. Combine with:

1 jar marinara sauce
1 cup grated fontina
1/2 cup mozzarella
1/4 cup of parmesean

Pour mixture into a greased 13x9 inch pan. Top with additional parmesan and mozzarella. Bake 25 minutes.

**I love, love, love this recipe! It is so versatile. You can mix and match your veggies, pasta, sauces... use whatever you have on hand. In the summer I like to grill my veggies before hand, it gives it a different flavor.

Enjoy!

Cream of Asparagus Soup

Super simple recipe that is SO good!

Makes 8 cups

Melt in a soup pot over medium heat:

4 tablespoons butter

Add and cook, stirring until tender:

1 cup chopped onions

Stir in:

1 1/2 lbs Asparagus, trimmed and chopped into 1 inch pieces (set aside the tips)

Cover and cook 5 minutes stirring occasionally. Stir in:

1/4 cup flour

Turn the heat on high and slowly stir in and bring to a boil:

4 cups chicken stock or other light broth

Reduce heat to low and simmer, partially covered, until the asparagus is very tender, about 20 minutes. Using a food processor, blender or immersion blender, process until smooth. Return the soup to the pot and stir in:

1/2 to 1 cup heavy cream, half and half (I used fat free), or milk
Reserved asparagus tips

Heat through but do not boil.

Turkey or Chicken Pot Pie

Preheat oven to 425

Have prepared a 9 inch deep dish double pie crust

In a deep skillet melt:

2 tbls. butter or olive oil

Add and cook until soft:

1 small onion diced
2 stalks celery diced
2 carrots diced

Season with:

Salt and pepper
1 tbls. Italian Seasoning

Add, bring to a boil and cook until soft:

3 potatoes peeled and cubed
2 cups chicken broth

In large sauce pan melt:

2 tbls. butter

Stir in and heat through:

1 1/2 to 2 cups diced cooked chicken or turkey
3 tbls flour
3/4 cup milk, half and half or cream (I use fat free half and half)

Stir chicken/turkey mixture into veggies and cook until thick.

Pour into pie crust and top with crust, crimp edges and make 4 slits in top. Transfer pie to a baking sheet lined with foil.

Bake 15 minutes. Reduce temperature to 350 and bake an additional 20 minutes.

*Really easy and the kids love it. I usually roast a whole chicken the night before for dinner and use the leftovers for the pie. Works great. I have also made the filling in the morning and then refrigerated it until I was ready to make the pie.

Chicken Satay with Peanut Sauce

Chicken Satay

In a large resealable bag combine

1 cup plain yogurt
1 teaspoon fresh ginger
2 cloves of minced garlic
1 tablespoon curry

Cut into strips and combine with the marinade

4 boneless/skinless chicken breasts

Refrigerate 2-4 hours

Thread chicken onto skewers (I use metal skewers. If using bamboo make sure to soak them first!)

Oil and preheat BBQ or indoor grill

Cook chicken on medium heat until no longer pink. Be careful not to overcook!

Serve with

Peanut Dipping Sauce

In a small saucepan combine

4 tablespoons of peanut butter (regular or chunky)
3 tablespoons of soy sauce
3 tablespoons of honey
1/2 teaspoon of ginger
1 clove of garlic minced
1/4 cup of orange juice

Cook on low heat until smooth.

**I also served this with coconut rice but I am still trying to perfect the recipe. I will post it when I do! Because I try to incorporate veggies with every meal I also skewered some zucchini squash, red bellpepper and mushrooms (I had them in the fridge and they needed to be eaten) and threw them on the grill after seasoning with garlic salt and pepper and drizzling with some olive oil.

Enjoy!