Thursday, September 10, 2009

Steak, Pork or Chicken Marinade

I am trying to get some more grilling in before the weather starts to get cold again.

This was a easy marinade that gave a good flavor. You can also try other mustards like dijon.

2/3 cup olive oil
2/3 cup reduced-sodium soy sauce
1/4 cup lemon juice
2 tablespoons liquid smoke flavoring
2 tablespoons spicy brown mustard
2 teaspoons ground black pepper
2 teaspoons garlic powder

  • In a large bowl, mix the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder.
  • Place meat in the bowl, and coat with the marinade.
  • Cover, and allow to marinate a maximum of 4 hours in the refrigerator.
  • Preheat the grill for high heat.
  • Oil grill grate. Discard marinade, and place meat on grate.

Tuesday, September 8, 2009

Cake Batter Ice Cream

Cake Batter Ice Cream

My kids love this birthday cake ice cream from a local ice cream shop, so as a back to school treat we made this in our ice cream maker.

1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
2/3 to 3/4 cup cake mix (we used Funfetti cake mix)

  • Place freezer bowl of ice cream maker into the freezer. It is better to keep it in there 24/7 that way it is always ready.

  • In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.

  • Stir in the heavy cream and vanilla to taste.

  • Stir in cake mix, making sure there are no lumps.

  • Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes).

  • Remove ice cream from freezer bowl and place into a separate container.

  • Place freezer bowl and the ice cream into the freezer to further harden.

Monday, September 7, 2009

Back to school, back to reality

Tomorrow is back to school for my kids and also back to reality for me. I was very lazy this summer and did not do much cooking or baking so now that school is back I am also back to my meal planning.

I hate to iron so my "recipe" for today is homemade no iron wrinkle remover. I just made a new batch up for back to school time

No Iron Wrinkle Remover

20 ounces distilled water
1-2 teaspoon downy fabric softener

  • Mix the last two ingredients well in the spray bottle.
  • Hang garment on a hanger.
  • Gently mist with spray.
  • Lightly tug and smooth the fabric and allow to hang dry

Monday, May 18, 2009

Sour Cream Banana Bread

This was my son's request so I made it with the kids today. My son asked me to make it everyday :)
Sour Cream Banana Bread
Serves 12 1 loaf

1/2 cup melted butter or oil
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed banana (I used 3 medium size)
1/2 cup chopped nuts (omit if you don't like nuts)
1/2 cup sour cream

  • Grease 1 large loaf pan.
  • Cream butter/oil, sugar, eggs and vanilla.
  • Add dry ingredients, then bananas, nuts and sour cream.
  • Mix well.
  • Bake at 350 F for 1 hour.


I love crabcakes. These are a low carb version but the only difference is no breadcrumbs. If you want feel free to add about 1/2 cup of breadcrumbs to the mix.
I served these with a smoked tomato remoulade. My husband smoked the tomato's on his smoker and I just blended them with some mayonnaise. I have made them before with this mustard sauce and that is very good also.

Crab cakes
Serves 4

1 pound crabmeat
1 tablespoon small diced red bell pepper
1 tablespoon small diced green bell pepper
1 tablespoon mayonnaise
2 eggs
1 tablespoon baking powder
1 tablespoon Worcestershire sauce
1 1/2 teaspoons Old Bay seasoning
2 tablespoons canola oil

  • In a large bowl, mix all ingredients, except oil
  • Form crabcakes and refrigerate for 1/2 hour before serving
  • Heat oil in a large skillet over medium-high heat.
  • Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 2 more minute.
  • Serve hot with mustard sauce.
Mustard Sauce:
1/4 cup mayonnaise
1/4 cup Dijon mustard
1/4 teaspoon fresh lemon juice
  • Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
    Yield: 3/4 cup

Saturday, May 16, 2009

Crockpot Alfredo Chicken with Mushrooms and Spinach

This is an easy one pot meal that is great for busy nights

Crockpot Alfredo Chicken with Mushrooms and Spinach

4-6 large boneless chicken breasts
Seasoning salt, to taste
16 ounce jar Alfredo Sauce
3 cloves garlic, cut in half (I used pre minced from a jar)
1/2 pound fresh mushrooms, cut in half
Garlic powder
Freshly ground pepper
chopped 4 1/2 ounces fresh spinach, about 1/2 bag (I used a full bag but I like spinach)

  • Place the chicken in a slow cooker and sprinkle on both sides with seasoning salt.
  • Add the sauce and garlic; mix to coat the chicken with the sauce.
  • Place the mushrooms on top of the chicken; sprinkle with a little garlic powder and pepper
  • Cook on LOW about 4 hours or until the chicken is done.
  • Add the spinach and cook just until the spinach starts to wilt.

If your chicken breasts are quite large, you may be able to cut each one in half and get about 8 servings

Monday, May 11, 2009

Stuffed Peppers

This is a low carb version so no rice. You can make these with ground beef or ground turkey and add some rice to the stuffing mix if you like it . I used a mexican sausage called chorizo as the meat this time.

Stuffed Peppers
4 servings

2 large green or red peppers, halved lengthwise
1 pound ground beef
1/4 cup onion, chopped
1 clove garlic, minced
1/2 cup tomato, chopped
about 2 ounces Salt and pepper, to taste
4 ounces cheddar cheese, shredded
2 ounces cheddar cheese, shredded, for topping

  • In a large pot, bring about half a potful of water to a boil.
  • Add the peppers and boil for 3 minutes; drain. In the same pot, brown the hamburger, onion and garlic.
  • Drain the fat and stir in the tomatoes and seasonings.
  • Cook until the tomatoes are hot; remove from the heat and stir in the 4 ounces of cheese.
  • Put the pepper halves in a greased 8x8" baking pan and fill with the meat mixture.
  • Sprinkle the extra cheese on top, if using.
  • Bake at 350ยบ for 20-25 minutes.

Thursday, April 23, 2009

Sloppy Joes

Sloppy Joes remind me of growing up. This is a nice and easy recipe with ingredents that most people have in their cabinet. You can make these with ground beef or ground chicken.

Sloppy Joe's

2 lbs hamburger
1 onion, diced
2 (8 ounce) cans tomato sauce
2-3 tablespoons worcestershire sauce
1 tablespoon brown sugar
1 teaspoon vinegar
1/2 cup ketchup
2 teaspoons chili powder
salt and pepper
1/2 teaspoon mustard (optional)
  1. Brown hamburger and onion.
  2. Drain out grease.
  3. Add the rest of the ingredients and simmer 15-20 minutes with lid.

Saturday, April 18, 2009

Grilled Shrimp

These are the best grilled shrimp. Lots of flavor !! This also is great on wings too

For the rub
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon garlic salt
1/2 tablespoon black pepper
1 tablespoon italian seasoning
2 tablespoons brown sugar
For the shrimp
2 tablespoons olive oil (give or take)
2 lbs medium shrimp, peeled and deveined
  1. In a 1 gal plastic food bag place shrimp and olive oil, toss to coat, sprinkle enough rub to lightly coat the shrimp. The bag should look dark red.
  2. Refrigerate for 1-4 hrs, the longer you wait the hotter they'll be.
  3. Light the grill and while it's heating place shrimp on skewers.
  4. When coals are very hot, clean the area that the shrimp will be on and rub with a bit of canola oil on a rag (use a mitt please) or spray with non stick spray.
  5. Immediately place shrimp on greased grill for 2-3 minutes, turn and cook an additional 2-3 minutes.
  6. Remove from skewers and serve hot.

Monday, April 6, 2009

Artichoke Chicken

This is a easy dish that is a bit different. My oldest daughter likes this but my son will not eat it, but that is not saying much because he does not like alot of things.
I served it with sauteed spinach with garlic and oil.

Artichoke Chicken

1 (14 ounce) can water packed artichoke hearts, well drained and chopped
3/4 cup grated parmesan
1/2 cup mayonnaise
1 dash garlic powder or 2 garlic cloves
4 boneless skinless chicken breast

  • Preheat oven to 375.
  • Spray an 11x7 inch baking dish with Pam.
  • Salt and pepper the chicken breast halves and place in the dish.
  • In a bowl, combine the artichoke hearts, parmesan cheese, mayonnaise and garlic powder; mix well.
  • Spread artichoke mixture over chicken breasts.
  • Bake, uncovered, 30-35 minutes or until chicken juices run clear

Friday, April 3, 2009

Fruit Pizza

I made these for my daughter spring party at school. I made this one with crushed pineapples, chopped strawberries and sliced banana's. I also made one with just chopped strawberries.
I have made these with sugar cookies as a base and also plain pizza crust. You can use any variety of fruit, strawberries, grapes, pineapples, banana's, chopped apples, mandarin oranges.

Fruit Pizza

2 tubes of sugar cookie dough or 1 plain pizza crust (cooked)
1-2 tubs of strawberry cream cheese
1 cup sliced strawberries or any variety of fruit
  1. Chop or Slice all fruit
  2. Spread cookie dough on square baking pan or round pizza pan
  3. Cook cookie according to package directions
  4. Allow to fully cool
  5. Spread with layer of strawberry cream cheese
  6. Top with chopped or sliced fruit

Chicken Divan

This is an easy casserole. I usually serve over rice

Chicken Divan

3 lbs chicken, cut up
2 (10 ounce) packages frozen broccoli
1/2 cup mayonnaise
2 (10 3/4 ounce) cans cream of chicken soup
1/4 teaspoon curry powder
1 tablespoon lemon juice
1/2 cup grated cheddar cheese
1/2 cup breadcrumbs
1 tablespoon butter

  1. Cook chicken until tender. Cool, debone the chicken and cut into chunks.
  2. Cook the broccoli. Drain.
  3. Grease a 3-quart casserole dish.
  4. Place the chicken on the bottom and the broccoli on top.
  5. Combine Miracle Whip, soup, curry powder and lemon juice.
  6. Pour this mixture over the broccoli. Sprinkle with a mixture of breadcrumbs, cheese, and melted butter.
  7. Bake at 350°F for 30-40 minutes

Thursday, March 19, 2009

Apple Muffins

These were very flavorful. I used my food chopper to mince the apples after they were peeled.

12 muffins

1 cup brown sugar, divided
1/2 cup buttermilk
1/3 cup canola oil
1 egg, beaten
1 teaspoon vanilla
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup peeled chopped apple (firm apples, such as Granny Smith work best)
1 teaspoon cinnamon, divided

  1. Spray muffin tins with non stick spray. Set aside.
  2. Combine 1/4 cup brown sugar and 1/2 tsp cinnamon in a small bowl. Set aside.
  3. Whisk together flour, baking soda, salt and remaining 1/2 tsp cinnamon. Set aside.
  4. Blend remaining 3/4 cup brown sugar, buttermilk, oil, egg and vanilla in a large bowl.
  5. Add dry ingredients, mixing just until barely blended.
  6. Add apples and stir to combine.
  7. Divide batter into 12 miffin tins.
  8. Sprinkle brown sugar and cinnamon mixture evenly over top of muffins.
  9. Bake in preheated 325F degree oven for about 20 minutes

Pizza for Breakfast

An interresting twist on breakfast is to make a breakfast pizza. You can combined scrambled eggs, cheese and any breakfast meat you choose. I used a pre made pizza crust from Whole Foods. These are great, they come in a 2 pack for under $6 and you only need to do a thin coat of olive oil on the crust, then put your toppings then cook for 10-12 minutes. Fast and easy

This morning I make one with sausage and my kids loved it

Monday, March 2, 2009

Basic Meatballs

This is a easy basic meatball recipe. You can add more seasoning to your preference if you like garlic, basil, oregano. I have even used these when I make swedish meatballs.

The one thing I always add is zucchini and carrots that have been chopped very small in my mini food chopped, as always trying to add more veggies to my kids diet.

1 lb beef, ground (you can also used ground turkey)
1 large egg
1/4 cup onion, finely chopped
1/3 cup italian herbed breadcrumbs
1/4 cup milk
1 teaspoon worcestershire sauce
salt & freshly ground black pepper, to taste

  1. Mix all the ingredients together.
  2. Shape mixture by Tablespoonfuls into 1 1/2-inch balls.
  3. Place the meatballs in a lightly greased 13 X 9 X 2 or 15 1/2 X 9 1/2 X 1-inch baking dish and bake, uncovered, in a 400 degree oven until light brown, about 20-25 minutes.
    Drain off any excess fat and use meatballs as desired.

Freezing: Cool meatballs before freezing

Allow meatballs to thaw about 30 minutes at room temperature before using - use as desired with your favorite recipes.

These are uncooked. I made some for dinner tonight and some to freeze

Thursday, February 26, 2009

Zucchini Noodles or "Pasta"

Zucchini noodles are a great alternative to pasta as a side dish. I make mine sauteed in butter or olive oil mixed with parmesan cheese, garlic salt and black pepper.

You can peel it with a regular potato peeler into strips or I use a Julienne Peeler made by OXO, which you can get at Bed, Bath and Beyond. This makes nice thin spaghetti size strips
Tonight I made the zucchini with shrimp and mushrooms
Julienne Peeler

Tuesday, February 24, 2009

Dijon mustard sauce

This is a easy sauce that you can make with pork or chicken.

  1. Brown boneless pork chops or chicken breasts in a little butter in a frying pan.
  2. Remove meat to platter.
  3. Add a tablespoon of dijon mustard, 2 tablespoons lemon juice and 1/2 cup cream. Simmer over medium heat until sauce thickens.
  4. Return meat to sauce and serve

Thursday, February 19, 2009

Teriyaki Ranch Baked Chicken

This seems like a weird combination but it has a nice taste. I used crumbled real bacon, not bacon bits and no green onions as I did not have them.

Teriyaki Ranch Baked Chicken


4 boneless skinless chicken breast
1/4 cup teriyaki sauce
1/2 cup ranch dressing
1 cup cheddar cheese, grated
3 green onions, chopped
1 (3 ounce) jar bacon bit

  1. Preheat oven to 350.
  2. Mix together Teriyaki and Ranch dressing.
  3. Spoon sauce over each breast.
  4. Put chopped onions, cheese and bacon bits on top.
  5. Bake for 45 minutes.

Wednesday, February 18, 2009

Cream of Chicken Soup

Sorry for my lack of posts. We have been busy and eating not at home or someone (including me) have been sick. Today since my son and husband are sick I made this for dinner. It was my first time and I really loved the taste of this soup.
I added the cayenne pepper in a separate batch for the adults and it really added a great flavor.

Also I chopped the chopped the carrots, celery and onion in my mini food chopper so my kids would not see the veggies. I would double the recipe for a larger family or just to have some to freeze.

Cream of Chicken Soup

6 tablespoons butter
1/4 cup celery, chopped fine
1/4 cup carrots, chopped fine
1/4 cup onion, chopped fine
1 teaspoon minced garlic
1/3 cup all-purpose flour
1/2 cup milk
1/2 cup cream
3 cups chicken broth
1 cup cooked chicken, chopped
1/4 teaspoon black pepper
1/2 teaspoon salt
1/8 teaspoon ground cayenne pepper (or to taste)

  1. Melt butter in large heavy saucepan.
  2. Add onion, celery,carrot and garlic and saute until soft.
  3. Add flour mixing well.
  4. Cook for 3-4 minutes.
  5. Add milk, cream and broth mixing well.
  6. Cook and stir until mixture thickens and comes to a boil.
  7. Reduce heat and stir in chicken and remaining seasonings.
  8. Adjust seasonings to taste.
  9. Cook over low heat 2-3 minutes then serve

Tuesday, February 10, 2009

Homemade Microwave Popcorn

Great idea and much more economical then the commercial microwave popcorn.
I used this recipe in a microwave corn popper I bought from Walmart. It holds up to 12 cups and has a vented lid for popping. Then when it is ready you just take off the lid and enjoy

Homemade Microwave Popcorn
6 -8 cups

1/3 cup popcorn
2-3 tablespoons melted butter

  1. Pour kernels into a small paper bag (standard lunch size is fine) and fold the top of the bag over twice to close (each fold should be 1/2 inch deep; remember the kernels need room to pop).
  2. Seal the bag with tape placed 2 to 3 inches apart. (Do not use staples, in a microwave they can be hazardous)
  3. Place bag in microwave on carousel.
  4. Cook on high 2-3 minutes, or until the pops are 5 seconds apart
  5. Mix with butter and salt

Monday, February 9, 2009

Pork Chops in the Crockpot

This was very easy and had lots of flavor. After the pork was ready I put the extra sauce in a small sauce pan and thickened it a bit with Gold Medal brand Wondra Flour. It is great for thickening sauces.

Wondra Flour is a high-quality, bleached, enriched all-purpose flour milled from a select blend of wheats. This quick-mixing all-purpose flour is the perfect solution for lump-free gravies and sauces, as well as for tender pancakes and popovers. It’s also ideal for breading fish and poultry

Pork Chops in the Crockpot

6 boneless pork chops (I am sure you could do this with chicken also)
1/4 cup brown sugar
1 teaspoon ground ginger
1/2 cup soy sauce (I usually cook with low sodium)
1/4 cup ketchup
2 garlic cloves, Crushed (I buy pre minced garlic in a jar and use it in everything)
  1. Place pork chops in slow cooker.
  2. Combine remaining ingredients and pour over pork chops.
  3. Cook on Low setting for 4-5 hours or until internal temperature of pork has reached 160 degrees F.
Before cooking in the crockpot

Friday, February 6, 2009

Homemade Ketchup

Most store bought ketchup's have high fructose corn syrup them and not much else. I finally decided to try making my own which was very easy. This is a very basic recipe. Some recipes add dry mustard and additional spices but I wanted to keep it simple since my son is picky with foods. I may go a bit more creative next time. You can lower or omit the salt if you are following a low sodium diet or even sub splenda for the sugar if you follow a low calorie diet.

Homemade Ketchup

4 (6 ounce) cans tomato paste
2 cups water
3/4 cup vinegar
6 tablespoons brown sugar
1 teaspoon onion powder
4 teaspoons salt (kosher preferred)
1/2 teaspoon garlic powder

  1. Place tomato paste in pan and stir till smooth.
  2. Add water little bit at a time while stirring.
  3. Add vinegar same way.
  4. Add remaining ingredients and stir over low heat till simmering.
  5. Place into old bottles and cool. Store in fridge.

Wednesday, February 4, 2009

This and That

I have added a email sign up section on the left of the main page. This will allow you to receive updated via email when I update my blog.

I will be making some updates/notes to my Homemade Oatmeal packet recipe. Instead of making mine in baggies I have just been grinding some and putting it in a container and I wrote the recipe right on the lid of my large Quick Oats container. When I need to make a bowl I just put all the ingredients that I would normally put in a baggie into the bowl and add hot water. Also I realized my kids like their oatmeal a bit thicker so I have been using 1/2 c of water.

Tuesday, February 3, 2009

Creamy Cantaloupe Pops

These came out very good. My kids are not much into trying new fruits so I figured this was a good way to get a new fruit in their diet without them knowing. They tasted similar to a creamsicle.
Creamy Cantaloupe Pops

1 1/2 C cubed cantaloupe
1 C heavy whipping cream
1/2 C sugar
  1. Place cantaloupe in blender. Process until smooth.
  2. Pass blended cantaloupe through a strainer (not required but makes it smoother)
  3. In small saucepan, combine the cream and sugar. Cook and stir over low heat until sugar is dissolved. Remove from heat.
  4. Stir in pureed cantaloupe.
  5. Pour into popsicle molds or plastic cups. Freeze until firm

Monday, February 2, 2009

Chicken Noodle Casserole

This is a great way to use up leftover chicken or turkey. I did not have any broccoli in the house so I just made it without and served it with a salad.

Chicken and Noodle Casserole

1 1/2 lbs cooked cut up chicken breast
2 (10 1/2 ounce) cans cream of chicken soup
1 (12 ounce) package egg noodles
1 (16 ounce) bag frozen chopped broccoli
4 ounces shredded cheddar cheese
salt and pepper
1 dash hot sauce (optional)

  1. Pre-heat oven to 350°F.
  2. Cook egg noodles according to instructions on package.
  3. Heat broccoli in microwave until done; drain.
  4. Mix the 2 cans of cream of chicken soup, broccoli, chicken, cooked hot egg noodles, salt, and pepper. (I also like to mix some extra cheese into this mixture)
  5. Put into casserole dish.
  6. Cover top with shredded cheddar cheese .
  7. Put in 350F oven for about 15 minutes or until thoroughly heated and cheese is melted

Sunday, February 1, 2009

Pan Fried Onion Dip

My cousin made this for NYE and everyone enjoyed it so much I decided to make it for a superbowl get together today.

Pan fried Onion Dip

2 large yellow onions
4 Tablespoons unsalted butter
1/4 cup vege. oil
1/4 tsp cayenne pepper
1 tsp kosher salt
1/2 tsp pepper
4 oz cream cheese
1/2 cup sour cream
1/2 cup mayo

  1. Cut onions in half and then slice them in 1/8 inch half rounds (you'll have about 3 cups)
  2. Heat butter and oil in saute pan on medium
  3. Add onions, cayenne, salt and pepper - saute for 10 minutes and cook an additional 20 or that they are brown and carmelized. Cool.
  4. In bowl, mix cream cheese, sour cream and mayo. Add onions. Serve room temp with your favorite dipper

Baked Oatmeal

My kids enjoyed these. I used them as a snack and added some chocolate chips but you also can add raisins or make as is and use them for breakfast along with some fruit or yogurt. These have a good amount of protein by using 4 eggs.
I used a 9x13 pan for mine, to make them not too thick.

Baked Oatmeal

4 C. old fashioned oatmeal (not quick cooking)
3 t. baking powder
3 t. cinnamon
3/4t. salt
1 C. brown sugar
4 eggs, lightly beaten
1 1/2t. vanilla
1 C. milk
1 C. apple sauce
  1. Preheat oven to 325
  2. Spray baking dish with cooking spray (I used a 9x13 pan).
  3. Mix all ingredients well.
  4. Bake 40-45 minutes until light golden brown.
  5. Cool in pan and then cut into 10-12 servings. Store in covered container in refrigerator.
  6. For an individual serving pop one bar into microwave for about 1 minute and then serve

Wednesday, January 28, 2009

Chocolate Zucchini Muffins

Yet another muffin, yet another way to sneak in some vegetables. Any child I have given these to have loved them, you can also add some nuts for protein if you would like.

I chop the zucchini in my mini food processor to make it nice and small

Chocolate Zucchini Muffins


3 eggs
2 cups white sugar
1 cup vegetable oil
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
2 cups grated zucchini
3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon cinnamon

  1. Preheat oven to 350 degrees F.
  2. Lightly grease two 12 cup muffin tins or line with paper cups.
  3. In a large bowl, beat eggs.
  4. Beat in sugar and oil.
  5. Add cocoa, vanilla, zucchini, and stir well.
  6. Stir in flour, baking soda, baking powder, salt and cinnamon.
  7. Mix just until moist.
  8. Pour batter into prepared muffin tins until 2/3 full.
  9. Bake at 350 for 20-25 minutes.
  10. Remove from pan and cool on a wire rack.
  11. Store loosely covered

Friday, January 23, 2009

Birthday Cake Cones

I was going through some old pictures and came across a picture of these cake cones I made for my daughters 4th birthday (she is going to be 8 this summer, so a long time ago !!).
I remember I loved these because they were so fun and easy for the kids to eat.

The recipe calls for butterfingers candy as the topping but you can use anything your child prefers.

Birthday Cake Cones

1 (18.25 ounces) package chocolate or yellow cake mix
30 flat bottomed ice cream cones (buy extra in case some are broken)
1 cup prepared frosting
1 (2.1 ounces) Butterfinger Candy Bar chopped, divided

  1. Preheat oven to 400° F.
  2. Prepare cake mix batter according to package directions.
  3. Spoon 2 tablespoons cake batter into each cone. Place cones in the cups of a muffin pan or on a baking sheet.
  4. Bake for 15 to 20 minutes or until wooden pick inserted in cake comes out clean. Cool completely.
  5. Decorate with frosting.
  6. Sprinkle with chopped Butterfinger or your favorite candy or topping.

The cones are best served the same day they are prepared.

Jumbo Shrimp Parmesan

This came out good. I only had smaller size shrimp in my freezer so I used them instead.

Jumbo Shrimp Parmesan

12 jumbo shrimp (10 to 12 count per lb)
2 tablespoons olive oil
1 clove minced garlic
salt and pepper
1/2 cup unseasoned breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons melted butter
1 medium lemon, cut in wedges

  1. Preheat oven to 475 degrees.
  2. Peel and devein shrimp, leaving tails intact.
  3. Mix together olive oil, garlic and salt and pepper in a bowl.
  4. Add shrimp and toss lightly to coat.
  5. Refrigerate 30 minutes to an hour.
  6. In shallow bowl, combine bread crumbs and Parmesan cheese.
  7. Place each shrimp in bread crumb mixture and turn them to lightly coat both sides. Arrange shrimp so that they aren't touching each other in a ungreased 9 x 13 pan.
  8. Drizzle with melted butter.
  9. Place pan on the center rack of oven and bake for 10 minutes or until done.
  10. Serve immediately with lemon wedges

Thursday, January 22, 2009

Roasted Asparagus

I love asparagus but at certain times of the year it can become very expensive. Trader Joe's has the best frozen asparagus, even my chef husband who swore he would never like frozen asparagus loves it. I really prefer the frozen one because all the pieces are a nice thin size and cook evenly. Also a bag is under $4.

When using it frozen I just lay it frozen and mix with the oil, salt and I usually add in some garlic powder and pepper. The direction below about peeling are for fresh.

In my picture is one bag of the Trader Joe's brand

Roasted Asparagus

25 min 10 min prep
1 lb asparagus
1 1/2 tablespoons olive oil
1/2 teaspoon kosher salt (or 1/4 teaspoon regular table salt)

  1. Preheat oven to 425°F.
  2. Cut off the woody bottom part of the asparagus spears and discard.
  3. With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all "stringy" and if you eat asparagus you know what I mean by that).
  4. Place asparagus on foil-lined baking sheet and drizzle with olive oil.
  5. Sprinkle with salt.
  6. With your hands, roll the asparagus around until they are evenly coated with oil and salt. Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them. They should be tender when pierced with the tip of a knife.
    The tips of the spears will get very brown but watch them to prevent burning

Buttermilk Muffins

My kids love these and they are a great source of extra fiber for them. I usually add some raisins to the mix also. I made these in my muffin top pan

Buttermilk Bran Muffins

10-12 servings

1 cup wheat bran (you can buy wheat brand at most grocery stores)
1/2 cup sugar
1 1/4 cups white flour or whole wheat flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/4 cup oil
1 cup buttermilk (can you the buttermilk recipe I posted before)
1 egg, beaten
1 tablespoons molasses

  1. Mix first 5 ingredients together in a large bowl.
  2. Stir in remaining ingredients.
  3. Fill greased muffin cups 2/3 full with batter.
  4. Bake at 350°F for 16-18 minutes.
  5. Check for doneness with a toothpick.
  6. Serve with or without butter

Got Chicken?

I just got done packaging a case of boneless skinless chicken. The one must have accessory for buying and storing in bulk is a Food Saver. Why...

Things stay so much more fresh since the air is taken out and the seal is tight.

If you forget to defrost some meat for dinner you can submerge the whole bag in cold water and it thaws so much faster then having to put it in the fridge days before to thaw. I tried this with ziplock bags and they always get water on the meat and make it gross.
The biggest complaint I hear from other moms is that they did not know what they were making or forgot to thaw their meat and now have to order out or go out to but some thawed meat at the store for dinner

Now for the cost benefit of buying in bulk.
This chicken will feed the 4 of us for 16 meals and only cost $ are talking about $3.25 per meal for the meat portion, less then $1 per person/per meal.

On a side note if you use a food saver Walmart sells the bags under the walmart brand for much less expensive then the name brand food saver bags.

Monday, January 12, 2009

Tilapia Parmesan

If you have never tried or liked fish tilapia is a great fish to start with. It has a very non-fishy taste. It is also very reasonable cost wise. I bought a bag of 5 frozen pieces for under $4.

My family (minus my picky son) loves this. I usually cook at 400 for about 10-15 minutes and then broil the top for 5 minutes.

Tilapia Parmesan

1/2 cup grated parmesan cheese
1/4 cup butter, softened
4 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon garlic powder (or to taste)
1/4 teaspoon dried basil
1/2 teaspoon black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
salt (I use seasoned salt)
2 lbs tilapia fillets

  1. Set oven to broiler heat.
  2. Grease a broiler pan, then line with foil and grease the foil slightly.
  3. In a small bowl mix together Parmesan cheese, butter, mayo, lemon juice and garlic.
  4. Add in all the remaining seasonings and salt if using; mix well and set aside.
  5. Arrange the fillets in a single layer on the prepared pan
  6. Top the fish with mixture and broil a few inches from the heat for about 6 minutes (maybe more depending on how thick the pieces are) or until fish is firm, white and flaky and the top is brown

Saturday, January 10, 2009


Quiche is a great meal for brunch, lunch or dinner. It is filling and can be made easily with many ingredients. You can use any cheese or filling (veggies, bacon, ham, sausage, chicken) in the recipe below.
I often make a quiche for dinner with a side salad.

Serves 8

Creamy Quiche

4 eggs
1 cup sour cream
1/2 cup bacon (cooked & crumbled)
3/4 teaspoon salt (optional)
3/4 teaspoon worcestershire sauce
1 dash pepper
1 1/2 cups cheddar cheese (shredded)
1 (9 inch) pie shells

  1. Prepare 9-inch pastry shell and bake for approximately 10 minutes until the crust seals to the bottom of the pie plate. Or follow your pie shells direction on their package.
  2. Cool completely.
  3. Beat the eggs and add all other ingredients.
  4. Pour into the cooled pie shell.
  5. Bake at 325° for 35-40 minutes until custard is set (will set further as it begins to cool).
  6. Let cool for 5-10 minutes to finish 'setting', and then serve.
  7. This quiche freezes well.

Bacon and Cheese

Broccoli and Cheese

Wednesday, January 7, 2009

Creamy White Chili

This was really good and a nice change from the usual chili which my kids do not really like.

Creamy White Chili

1 T. oil
1 lb. boneless, skinless chicken breast, cubed
1 onion, chopped
14-oz can chicken broth
2 15-1/2 oz. cans Great Northern beans, drained and rinsed
2 4 oz. cans chopped green chilies
1-1/2 t. garlic powder
1 t. salt
1 t. ground cumin
1/2 t. dried oregano
8-oz container sour cream1/2 pt. whipping cream
10-oz. pkg. corn chips
8-oz. bag shredded Monterey Jack cheese

  1. Heat oil in a large skillet over medium heat; add chicken and onion.
  2. Saute until chicken is cooked through; set aside.
  3. Combine broth, beans, chiles and seasonings in a large soup pot over medium-high heat; bring to a boil
  4. Add chicken mixture; reduce heat and simmer for 30 minutes.
  5. Add sour cream and whipping cream; mix well, heat and serve
  6. Top with corn chips and cheese. Serves 8.

Monday, January 5, 2009

Easy Alfredo

This is really easy and tastes great. I follow a low carb diet so this is perfect for me, not so much for anyone on WW or a low calorie diet.
I made this with shrimp, pasta and a side salad for dinner (no pasta for me, too many carbs). I also put some hot pepper flakes in mine for some extra spice.

Easy Alfredo Sauce

1 Pint heavy cream
1 stick butter
2 Tbsp Cream Cheese
3/4 Cup Fresh grated Parmesan Cheese
1 tsp Garlic Powder

  1. In a sauce pan combine butter, and heavy cream and cream cheese.
  2. Simmer this until all is melted, and mixed well.
  3. Add the Parmesan Cheese and Garlic Powder.
  4. Simmer this for 15-20 minutes on low.
  5. You may add salt and pepper if you'd like.

Homemade Oatmeal Packets

My kids are oatmeal snobs and would only eat packets of oatmeal. I was so over spending money on the packets because they are not cheap and definitely less healthy then regular 100% whole grain oats.

Well I tested this recipe on my kids and the did not even notice any difference. At first when I added the water I thought it was way too much but mix and let it sit and it will thicken nicely. Next I am going to try overnight oatmeal in the crockpot !!

Notes- After using this recipe for awhile I have made some personal changes. Instead of making mine in baggies I have just been grinding some and putting it in a container and I wrote the recipe right on the lid of my large Quick Oats container. When I need to make a bowl I just put all the ingredients you would normally put in a baggie into the bowl and add hot water. Also I realized my kids like their oatmeal a bit thicker so I have been using 1/2 c of water

Instant Oatmeal Packets
makes 8 bags

3 cups quick cooking oats (must be quick cooking)
1 teaspoon salt (1/8 tsp per bag)
Optional Flavorings
sugar (optional)
cinnamon (optional)
brown sugar (optional)
raisins (optional)
wheat germ (optional)
dried fruit (optional)

  1. Put 1/2 cup oats in a blender and blend on high until powdery.
  2. Set aside in a small bowl, and repeat procedure with an additional 1/2 cup oats.
  3. If you're using a food processor, you can do the 1 cup of oats in one batch.
  4. Put the following ingredients into each small-size zip baggie: 1/4 cup un-powdered oats, 2 tablespoons powdered oats, and 1/8 teaspoons salt.
  5. *Optional: add to each packet additional flavors.
  6. Store in an airtight container.
  7. To serve: Empty packet into a bowl.
  8. Add 3/4 cup boiling water.
  9. Stir and let stand for 2 minutes.
  10. For thicker oatmeal, use less water – for thinner oatmeal, use more water.

*Optional flavors:.

Apple-Cinnamon Oatmeal-.
1 tablespoons sugar.
1/4 teaspoons cinnamon, and 2 tablespoons chopped dried apples.

Sweetened Oatmeal-.
1 tablespoons sugar or 1 packet'Equal' artificial.

Brown Sugar/Cinnamon Oatmeal-.
1 tablespoons brown sugar 1/4 teaspoons cinnamon.

Oatmeal w/Raisins& Brown Sugar-.
1 tablespoons packed brown sugar 1 tablespoons raisins.

Health Nut Oatmeal-.
2 tablespoons any kind of wheat germ.

Fruit& Cream Oatmeal.
1 tablespoons non-dairy coffee creamer 2 tablespoons dried fruit.

Sunday, January 4, 2009

Chocolate Mousse

My daughter received the Williams-Sonoma "The Kid's Cookbook" as a Christmas gift this year. This was the first recipe she picked to make. It was very easy and of course delicious.

Chocolate Mousse

1 1/4 cup semisweet chocolate chips or 8oz of semisweet chocolate, chopped
2 cups of heavy cream, well chilled

  1. Melt chocolate either in the microwave or double boiler till smooth
  2. Pour the cream into a large mixing bowl. Using the electric mixer set on medium speed, beat the cream till slightly thickened, about 30 seconds.
  3. Add the warm chocolate to the cream
  4. Continue beating on medium speed, scraping down the sides with a rubber spatula until soft forms peak (about 1 minute). To test, turn off the mixer and lift the beaters, if the cream makes soft little peaks that flop over slightly, it is ready
  5. Spoon the mousse into serving cups or glasses. Cover with plastic wrap and refrigerate for at lease 2 hours before serving.

Makes 8 servings

Friday, January 2, 2009

Pear Muffins

I am home today doing some baking with the kids. Here is a recipe for pear muffins that the kids liked. As usual I am sneaking in more fruit any way I can.

We had them during our tea party that my daughter set up using her new tea set from her grandmom.

Pear Muffins

2 (15 ounce) cans sliced pears, drained and mashed (I used my small food chopper for them)
2/3 cup sugar
4 Tablespoons oil
2 eggs
2 1/4 cups flour
2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

  1. Mix everything together well and baked at 350 degrees for about 15 minutes

Thursday, January 1, 2009

Hangover cures and tips

Per request of my friend Mike and for all those who had a couple too many last night. Hangover tips courtesy of