Jalepeno Popper Dip

I made this dip on Christmas Day for our yummy Pot Luck lunch. It was super easy and SO delicious. Apparently it was gone before I could even take a picture! I thought maybe some of you could use this for your New Years Eve events.

2  8 oz. blocks of cream cheese
1 cup mayonaise
1 can green chilies drained
2-3 fresh Jalepeno's finely chopped (seeds or no seeds, but seeds will make it hotter!)
1 cup cheddar cheese
Topping:
1/2 cup grated parmesan cheese
Ritz crackers (or similar)
1/2 cup butter (melted)

Cream together cream cheese and mayonaise until smooth. Add Chilies, Jalepeno's and cheese and mix well. Place in 8x8 inch square pan (I sprayed mine lightly with cooking spray) Crush crackers and add butter, sprinkle on top and then sprinkle with cheese. Bake on 350 for about 20-30 minutes, just until bubbly. Serve with favorite chips or crackers.

Turkey noodle soup (in the crockpot)

Trying to come up with a use for leftover turkey? Try this :
1-2 cups bites sized turkey pieces
2-4 stalks celery chopped
10-15 mini carrotts chopped
1 onion diced
8 cups beef or chicken stock
16 oz noodles
(Season as you like, I use poultry seasoning, salt, pepper, garlic powder, onion powder)

Cook everything but noodles in crockpot  on low 6-8 hours about an hour before serving add noodles.

Whahla!

Give me 10....More!

I hope everyone is enjoying fall and this cozy time of year, love the comfort foods. My family has always had a very non-traditional schedule, most people these days can probably relate in some way or another. One of the best things I have ever done for my family is prepare dinners and make dinner time a priority. I love to have a chance to go around the table asking what everyone's favorite part of their day was...or least favorite! I think looking back on my life I will be proud that we had this time together and sometimes its ok to go ahead and give yourself that pat on the back. We as cooks deserve it!

Here is another set of 10 meals, some of my very favorite and simple dinners, hope you enjoy them. (some are without photo)

#1 Crock pot Orange Chicken

 3-4 boneless chicken breasts, chopped into small chunks

1/3 cup flour

olive oil

1/2 T salt

1 teaspoon balsamic vinegar

3 T ketchup

6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)

4 T brown sugar

In a bowl mix Oil, Vinegar, Orange Juice, Ketchup, Brown Sugar and Salt. 

Pour Flour into another bowl and cover chicken pieces until coated. Place oil in skillet and brown chicken, doesn't have to be fully cooked. 

Place chicken in crock pot and cover with sauce mixture, stir slightly.  Cook on low 4-6 hours.  Serve over rice. 

#2 Taco Cups

1lb. Ground beef

Taco Seasoning

8-10 flour tortillas 

Top with grated cheese, sour cream, lettuce and tomato/salsa and anything else you love on your taco's. 

Brown beef in skillet and add seasoning. Cut tortilla's into circles, to do this you can use a glass, canning lid, cookie cutter or anything else that is about 4-5 inches wide. I can usually get 3 circles out of each tortilla. Spray muffin tin with cooking spray and place tortilla's into cups, gently press into tin and then add meat and top with cheese. Bake on 350 for about 10 minutes until the cheese is melted. Top with remaining toppings and serve. 

#3 Spinach Tomato Tortellini 

1 (16 ounce) package cheese tortellini

1 (14.5 ounce) can diced tomatoes with garlic and onion

1 cup chopped fresh spinach

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 teaspoons dried basil

1 teaspoon minced garlic

2 tablespoons all-purpose flour

3/4 cup milk

3/4 cup heavy cream

1/4 cup grated Parmesan cheese

Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.

While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.

In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.

Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

#4 Pizza roll ups

2 packages crescent refridgerator rolls

String cheese (halved) 

1 pkg Pepperoni 

garlic powder (optional) 

Unwrap dough and place pepperoni and half a string cheese inside and roll up. Sprinkle with garlic powder and place on cookie sheet. Cook on 375 for about 12 minutes. Serve with Marinara, you can buy it in a squeeze bottle my kids love that. 

#5 Best Pot Roast Ever

Boneless Cross Rib Roast

1 pkg pot roast seasoning (I like McCormicks savory pot roast packet)

1 pkg Au Jus season mix 

1 can Pepsi or Coke (not diet)

1 cup water

Place Roast in Crock pot, mix water and pot roast seasoning and pour over roast. Add Cola, cook on low 8 hours or 4 hours on high. It is important with this recipe that you don't life the lid...

About an hour before you are ready to eat place Au Jus over roast, just sprinkle and then replace lid...mmm mmm good! 

#6 Angel Chicken

2-4 boneless chicken breasts 

1 packet Italian dressing mix 

4 oz cream cheese 

3 Tbsp butter 

1 can Cream of Chicken (or Golden Mushroom) 

3/4 cup chicken broth or white wine 

1 pkg. angel hair pasta 

(fresh mushrooms if you have them)

Place chicken in crock pot. Combine Italian dressing mix, cream cheese, butter, soup and broth. Pour over chicken. Turn crock-pot on low for 8-10 hours. I add fresh mushrooms about an hour before ready, if I have them that is. Serve over cooked angel hair pasta.

#7 BBQ & Onion Grilled Cheese

8 slices of cheddar cheese

Bread (4-8 sands worth)

1/2 onion sliced

BBQ sauce

These are similar to regular grilled cheese just with some added flavor. I like to caramelize my onion, so I fry in a pan with some butter for a few minutes. Smooth bbq sauce on bread, add onion then the cheese and grill like normal. Easy variation and it is so delish, enjoy! 

#8 Copy Cat Pasta E Fagoli (Olive Garden)

2 lbs ground beef

1 onion, chopped

3 carrots, chopped

4 stalks celery, chopped

2 (28 ounce) cans diced tomatoes, undrained

1 (16 ounce) can red kidney beans, drained

1 (16 ounce) can white kidney beans, drained

3 (10 ounce) cans beef stock

3 teaspoons oregano

2 teaspoons pepper

5 teaspoons parsley

1 teaspoon Tabasco or Sriracha sauce (optional)

1 (20 ounce) jar spaghetti sauce

8 ounces pasta

Directions:

Brown beef in a skillet.

Drain fat from beef and add to crock pot with everything except pasta.

Cook on low 7-8 hours or high 4-5 hours.

During last 30 min on high or 1 hour on low, add pasta. Sprinkle with Parmesan cheese.

#9 Beef and Broccoli (crock pot)

1 lb. boneless, beef chuck roast, sliced into thin strips

1 cup beef broth

1/2 cup soy sauce

1/3 cup dark brown sugar

1 tbsp. sesame oil

3 garlic cloves, minced

2 tbsp. cornstarch

4 tbsp. sauce (from the crockpot after dish is cooked)

Frozen broccoli florets (as many as desired, I believe I used almost 2 cups)

White rice, cooked

In the insert of the crockpot, whisk together beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.

Gently place your slices of beef in the liquid and toss to coat.

Turn crockpot on low and cook for 6 hours.

When done, in a small bowl, whisk together cornstarch and cooking liquid to create a slurry, pour into crockpot, stir to mix well. Cook on low for an additional 30 minutes to thicken up the sauce.

Toss in your broccoli florets then serve hot over white rice.

YUM

(total fake-out take-out) 

#10 Chicken Cordon Bleu Bake

2 cups cooked rice

3 cups cooked chicken (bite size)

6 slices of swiss cheese

10 slices cut up ham or you can buy the little cubed pieces

2 cans cream of chicken

1/2 cup milk

1/2 cup sour cream

About 1/2 cup to 1 cup Italian bread crumbs

Place rice in 9x13 pan (lightly greased) and top with chicken pieces. Top chicken with Cheese and Ham. In a bowl mix soup, sour cream and milk, pour over chicken mix and rice. Top with sprinkled bread crumbs and cook on 350 for about a half hour.

Hope you can use these in your next upcoming meals. I know Thanksgiving is just around the corner and i'll be taking a little time off, in the mean time I hope everyone has an awesome holiday and enjoys some yummy food, I know I will! 

Breakfast and Beef & Bean freezer Burritos

Breakfast burritos:
1lb. Ground sausage
8oz. Cream cheese
1 dozen eggs
1 cup diced or hash brown potatoes
1 cup grated mild cheddar cheese
Salt and pepper to taste
10-12 burrito size flour tortillas

Brown sausage then add cream cheese, eggs, potatoes and cheese until cooked through. Spoon into tortillas and fold burrito style, wrap in foil. Freeze after cooling down.

Beef & Bean burritos:
1 lb ground beef
1/2 onion diced
1/4 tsp garlic salt
Salt and pepper to taste
1 regular can refried beans
1 box Zatarains black beans and rice (cooked)
1 cup grated mild cheddar cheese
10-12 burrito size tortillas

Brown ground beef and onion, add seasoning. Add refried beans, rice mix and cheese.  Mix well and spoon into tortillas. Fold burrito style and wrap in foil. Freeze after cool down.

These are the best for morning and after school snacks for the kids, easy and taste much better than store bought. ENJOY!

Here it is folks: 10 Meal ideas for the next 10 days.

Here is a bunch of recipe's I have made and they are some of my favorites. If you are up to the task take these 10 meals and use them the next couple of weeks!

                           Here is what my typical planning lists look like:

                            Grocery list on one side, Recipe list on the other

                            Messy and unorganized right? Hey I can read it!

After I am done with my shopping I make it look pretty and post it on this:

So with that I give you my first post of 10 meals/10 days. I am sure there is an easier way to do this, and is part of the reason I haven't posted one yet, i'm so new to blogger! Anyone with any tips please send them my way. 

Meal #1 Chicken Phillies: 

4 boneless skinless chicken breasts

1 white onion

1-2 green peppers

1/4 tsp pepper

1/2 tsp salt 

package of sliced swiss cheese

Hoagie buns or favorite rolls

Slice chicken into thin strips and cook until no longer pink, add green pepper and onion and seasoning (more can be added to taste) saute for 5-7 minutes. 

Place chicken mixture onto buns and cover with cheese. Broil just until cheese is melted and serve hot!~ 

Meal # 2 Crock Pot Lasagna: 

1 lb. ground beef

1 pkg. lasagna noodles (uncooked)

1 jar spaghetti sauce

1 1/2 cups cottage cheese

1 1/2 cups mozzarella cheese

Brown ground beef and drain off oil. Mix meat with sauce and place about a 1/2-1 cup of that on the bottom of a greased crock pot. Layer with noodles (you can break into various sizes as needed). Spread 1/3 of the meat mixture over noodles. Mix cheeses together and spread about 3/4 cup over meat. Add another layer of uncooked noodles and repeat layers. You want to end with the cheese mix on top. Cook on low for 4-5 hours, you don't want to over cook or it will get too done. 

as you can see I served with Garlic knots and a salad, YUM! 

Meal # 3 Hawaiian BBQ Chicken: 

4-6 chicken breasts

1 can pineapple tidbits (drained) 

1 bottle Archer Farms Hawaiian Style BBQ Sauce (Target) 

Place ingredients in crock pot and cook 4-6 hours on low. Serve over rice. 

One of the easiest and YUMMIEST meals i've ever made. It was worth the special trip to Target to get the sauce, it was D-lish!

Meal # 4 Navajo Taco's: 

1 lb. ground beef

taco seasoning

12-16 frozen Rhodes rolls

toppings: 

lettuce

tomato

olives

sour cream

green onion

Thaw rolls in single (1) or double (2) roll size, depending on how big you want your shells. I used 1 for the kiddo's and the doubles for the adults.

Once dough is thawed you can roll out with rolling pin, you want it to be about 1/4 inch thick.  

Cook ground beef and add taco seasoning. Place oil in pan and fry dough on medium high heat just until golden brown on each side. Place on paper towels to catch extra grease. 

Place favorite toppingS on each shell and serve. 

My mom used to make these all the time when we were younger, we used to have tons of extra and we'd put butter and honey on them for dessert (SCONES) 

Meal #5 Copycat Mongolian Beef PF Changs: 

2 teaspoons vegetable oil

½ teaspoon ginger, minced

1 tablespoon garlic, chopped

½ cup soy sauce

½ cup water

¾ cup brown sugar

vegetable oil , for frying (about 1 cup)

1 lb flank steak

¼ cup cornstarch

2 large green onions, chopped

Heat oil and add ginger and garlic, cook over low (not too hot so you don't burn it) add soy sauce and water. Add brown sugar and dissolve. Increase to medium heat and boil sauce until thickened (2-3 mins). Remove from heat. 

Slice flank steak and dip pieces into cornstarch. Let meat sit for a few minutes to soak in the cornstarch. While you let the meat sit you can start heating up the oil over medium heat. Once oil is heated add meat and cook until browned. Place meat on paper towels and then back into the pot with the sauce mixture. Add chopped onions and heat through. Serve over rice. 

Let me know what you think of this one, it is one of my favorites. 

Meal # 6 Bowtie Pasta and Kelbasa: 

1 Sausage Kelbasa (deli meat section of store) 

1 pkg. bowtie pasta

1 jar Roasted Red Pepper Alfredo Sauce 

cut up sausage and lightly fry in frying pan. Add Sauce and mix in cooked noodles. Serve with Salad or side of your choice. 

I really love this one on busy week nights, takes literally 15 minutes. 

Meal # 7 Spinach Tomato Tortellini: 

1 pkg. cheese tortellini 

1 can diced garlic and onion tomatoes 

1 cup fresh chopped spinach

1/2 tsp salt

1/4 tsp pepper

1 1/2 tsp dried basil

1 tsp minced garlic

2 tbsp flour

3/4 cup milk

3/4 cup heavy cream

1/4 cup grated parmesan cheese 

Bring large pot of water to a boil and cook tortellini until tender (about 10 minutes) 

While that is cooking combine tomatoes, spinach, salt, pepper, basil and garlic in large sauce pan over medium heat. Cook and stir until it begins to bubble. 

In a medium bowl whisk together milk, cream and flour. Stir it together with saucepan mixture along with the parmesan cheese. Heat through and simmer until thick (about 2 minutes) 

Drain noodles, but do not rinse. Pour into saucepan to coat and serve. Top with extra parm cheese if you'd like. 

Meal # 8 BLTA Croissants:

1 pkg of your favorite bacon (I always cook mine in the microwave about 1 minute per slice) 

2-3 tomato's 

1-2 ripe avocado's

6-8 slices mild cheddar cheese

leaf lettuce

6-8 croissants 

Basically this is just a BLT but with added yummy avocado and cheese if you wish. 

Meal #9 Herb Crusted Chicken: 

4 boneless skinless chicken breasts

1/2 cup milk

1 cup bread crumbs (garlic and herb) 

4 tsp garlic and bell pepper seasoning (perfect pinch) 

2 tsp dried chives

6 tbsp butter

6 cloves of garlic

1 cup chicken broth

1/2 can of diced Italian seasoned tomato's (in the summer I use fresh)

2 cups heavy cream

1 cup grated parmesan cheese blend

4 tbsp dried basil 

dash of pepper

Place bread crumbs, Roasted Garlic and Bell Pepper Seasoning and freeze dried chives in a shallow bowl; mix thoroughly

Place milk in a separate shallow bowl.

In a skillet, heat butter on medium heat. Meanwhile, pound chicken flat and thin for even cooking (if you haven't done so already).

Dip the chicken in the milk, then coat with crumb mixture.

Cook chicken in butter until browned and cooked through (about ten minutes). Remove and keep warm

In the same skillet, add garlic and saute for approximately 1 minute. 

Add chicken broth and bring to a boil over medium heat. Stir occasionally to loosen browned parts from the pan.

Stir in cream and tomatoes; bring to a boil and stir for one minute.

Reduce heat to low; add Parmesan cheese, basil and a dash of pepper, stir sauce and cook until heated through and thickened. (about 5 minutes)

Serve chicken over rice/noodles or mashed potato's and drizzle with sauce. 

This one is definitely one of the fam's favorites. Hope you enjoy too. 

Meal # 10 Drunken Pork Chops: 

5-6 boneless or bone-in (your choice) pork chops

salt and pepper to taste

1 bottle of beer (you can sub in with chicken broth)

1/2 cup brown sugar

1/2 cup ketchup

Put a little oil in a pan and season and brown pork chops. Mix together beer, brown sugar and ketchup. Pour over pork chops and simmer for 40-45 minutes. Remove pork chops and thicken the sauce. Add a tablespoon cornstarch to 1/4 cup water mix well then whisk together in sauce simmer until thickened. Add meat back in to the sauce to coat. Serve over rice or Mashed potato's. 

This might sound like a different flavor recipe but I can assure you it will be a favorite. 

Hope you enjoy this post and can use these recipe's to make your family some yummy dinners. Any comments or questions are welcomed. Happy Cooking! 

Apricot Chicken

I cheated today and made the easiest dinner ever,  I've come down with a sinus infection and I don't know about you but not feeling well makes me a lot less motivated to cook a gourmet meal.

1 jar apricot jam (I used some I bottled)
1/2 cup water
4 boneless chicken breasts

Cook 4-6 hours on low. Salt/pepper to taste. Use cornstartch/water mix to thicken sauce if you prefer.  Serve over rice.

Now back to bed I go!

Honey Mustard Pretzel Chicken

I made this dish last week and it was so yummy. My kids really loved it!

4 Cups of Pretzels (you can use big or small I chose the big Sourdough ones)
1/2 cup of oil
1/2 cup of Dijon Mustard
1/3 cup of honey
1/4 cup of water
3 TBSP of red wine vinegar
Salt and Pepper

1-1/2 lbs. of boneless skinless chicken breasts

Preheat oven to 400. Grease lipped cookie sheet.
Place pretzels in food processor and blend until mostly fine with some small chunks of pretzel. Place in large bowl. Wipe out the processor and add Oil, Mustard, Honey, Water and Vinegar blend until smooth. Adjust the taste if you'd like by adding more honey or mustard. Season with Salt and Pepper. Pour half of the dressing into a bowl and add chicken breasts, turning them to coat evenly, then dredge the chicken pieces in the pretzel coating, you can pat with your hand to help make it stick. Place chicken on baking sheet and bake for 20-25 minutes until cooked through. Serve with remaining honey mustard sauce.