Chicken and Noodles

4 boneless, skinless chicken breasts
2 cans cream of chicken soup
2 cans chicken broth
1 package Reames (or other brand) Homestyle egg noodles



Directions:
Rinse chicken breasts and cut into chunks. Coat lightly with salt, pepper, and garlic powder (optional). Place in slow cooker.

Combine soups and pour over chicken.

Cook on low 8 hours. Two hours before serving add package of frozen noodles. Turn to high and stir occasionally.

Great for a cold day that you are busy!

Holiday Open House

I was a baking fool this past week, getting ready for our holiday open house. There were a lot of cookies! I wish I had pictures. Here are some we had on the buffet :

Texas-sized Almond Crunch Cookies Recipe
Ingredients:

1 c. sugar
1 c. powdered sugar
1 c. butter, softened
1 c. oil
1 tsp. almond extract
2 eggs
3 1/2 c. Pillsbury's Best all-purpose flour
1 c. Pillsbury's Best whole wheat flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
2 c. coarsely chopped almonds (I like to use the sliced almonds)
1 (6 oz.) pkg. almond brickle baking chips
Sugar

Cooking Directions:

Heat oven to 350 degrees. In large bowl, combine sugar, powdered sugar, butter and oil until well blended. Add almond extract and eggs; mix well. Lightly spoon flour into measuring cup; level off.

In second large bowl, combine all-purpose flour, whole wheat flour, baking soda, cream of tartar and salt; mix well. Add to sugar mixture; mix at low speed until well blended. By hand, stir in almonds and brickle chips.

Using large tablespoonfuls of dough, shape into balls. Roll in sugar. Place 5 inches apart on ungreased cookie sheets. With fork dipped in sugar, flatten each in crisscross pattern. Bake at 350 degrees for 12 to 18 minutes or until light golden brown around edges. Cool 1 minute; remove from cookie sheets. 3 1/2 dozen (4 inch) cookies.



Oatmeal Cookies
Mix together:
1 cup flour, 1/2 cup sugar. 1/2 cup brown sugar, 1/2 tsp baking powder, 1/2 tsp baking powder, and 1/4 tsp salt.

Add:
1/2 cup shortening, 1 egg, and 1/4 tsp vanilla. Beat well.

Stir in 3/4 cup oatmeal. Form into small balls using a cookie scoop. Roll in sugar.

Bake at 375° for 10 - 12 minutes



No Bake Cookies

Melt 1/2 cup margarine
Add 2 cups sugar
1/2 cup milk
2 Tablespoons peanut butter

boil for 1 minute, stirring constantly

Take off the heat, add 2 Tablespoons cocoa, stir well
add 1 tsp vanilla and 3 cups quick cooking oats.

Drop by teaspoonfuls onto wax paper (I use the small cookie scoop). Chill until set.

Low Fat Pumpkin Cookies

1 spice cake mix
1 29 ounce can pumpkin

In a bowl, mix together cake mix and pumpkin. Drop by tablespoons ontp greased baking sheet, about 1 inch apart. Bake at 400° for about 20 minutes. Makes about 4 dozen.


Caramel Crunch Bars


4-1/2 HONEY MAID Honey Grahams
1 pkg. (11 oz.) KRAFT Caramel Bits
2 Tbsp. milk
1/2 cup PLANTERS COCKTAIL Peanuts
1/2 cup JET-PUFFED Miniature Marshmallows
1/2 cup coarsely crushed pretzels
4 squares BAKER'S Semi-Sweet Chocolate, melted

LINE 8-inch square pan with foil, with ends of foil extending over sides of pan. Grease foil generously with shortening. Place grahams on bottom of pan, cutting to fit if necessary.

MICROWAVE caramel bits and milk in microwaveable bowl on HIGH 2 min. or until caramel bits are completely melted and mixture is well blended, stirring every 30 sec. Pour over grahams; top with peanuts, marshmallows and crushed pretzels. Drizzle with chocolate.

REFRIGERATE at least 1 hour. Use foil handles to remove dessert from pan before cutting into bars to serve.


Tuxedo Brownie Cups

1 package brownie mix (8 inch pan size)
2 ounces white baking chocolate
2 Tablespoons milk
4 ounces cream cheese
2 Tablespoons powdered sugar
1/2 cup frozen whipped topping, thawed

Preheat the oven to 325°. Spray a mini muffin pan with non-stick cooking spray. Prepare the brownie mix according to package directions. Fill the muffin cups 2/3 full and bake 14 minutes, or until the edges are set; do not overbake.

Immediately, while the brownies are still warm, press in the centers with a plastic bottle cap. Cool for 15 minutes in the pan, Set on a wire rack to cool thoroughly.

While brownie cups cool, melt the white chocolate according to package directions. Add milk and stir until smooth. Cool slightly. In a medium size bowl, mix together the cream cheese and powdered sugar; stir in the white chocolate mixture and blend until smooth. Gently fold in the thawed whipped topping.

Pipe the cream cheese mixture into the brownie cups. Store in an air tight container, in the refrigerator for as long as two days. For Christmas I garnish these with crushed up candy canes sprinkled on the top. In summer, put a sliced strawberry.

Banana Bread

2/3 cup Shortening
1 –2/3 cups sugar
2 eggs
2 cups mashed bananas
2/3 cup buttermilk

2&1/2 cups flour
1 & 1/4 tsp. Baking powder
1 tsp. Baking Soda
1 tsp salt

Cream shortening, sugar, add eggs , bananas,
Buttermilk, and 1tsp or so of vanilla.
Add dry ingredients that have been sifted together.
Bake at 350 degrees for 1 hour
Makes 2 large loaves.

M & M Cookies
1 cup shortening
1 cup brown sugar, packed firm
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups M&M's plain chocolate candies
Cream shortening, sugar, eggs and vanilla extract thoroughly.
Sift flour, soda and salt.
Add dry ingredients gradually to creamed mixture.
Mix well.
Stir in M&M's.
Drop by teaspoon onto ungreased cookie sheet.
Bake in preheated 375 degree oven for 10-12 minutes.
Use the red & green holiday M & Ms for Christmas!

White Chip Chocolate Cookies

2 1/4 cups all-purpose flour
2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
Directions:

PREHEAT oven to 350° F.

COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Mint Oreo Truffles

8 oz cream cheese
1 pound oreos (cool mint flavor for mint)
1 pound milk or dark chocolate (I used semi sweet for the mint, but dark would be good too)

Process oreos in the food processor until they are a fine powder. In mixer blend oreos and cream cheese thoroughly. There should be no traces of cream cheese. Roll into small balls and place on a wax paper lined cookie sheet. Chill until firm.

Melt chocolate, dip balls in chocolate to coat. Lift out and let excess chocolate drip off. Place on another wax paper lined cookie sheet. Drizzle with more chocolate to finish tops. Let cool.

Peanut Butter Snowballs (again!)
2 cups peanut butter
2 Tablespoons butter, softened
2 cups powdered sugar
2 cups rice crispies cereal
1 package white chocolate chips or vanilla almond bark

In an electric mixer, mix peanut butter and butter until smooth. Add powdered sugar and blend well. Add rice crispies and mix until combined. Form into 1-inch balls. Put on a cookie sheet lined with wax paper and freeze until firm or overnight. Melt white chips or almond bark according to package directions. I add a Tablespoon of shortening to thin for dipping. Dip the balls in to coat completely and put back on wax paper to harden. You can store them in the freezer until your ready to use them. Caution: addictive!

The lemon squares and gingerbread were mixes!

Thanksgiving Table

Gabrielle was given the task of decorating the side table for Thanksgiving. (The main table's centerpiece was the fondue pot cooking deep fried turkey and potatoes!) She had a lot of fun doing it and it turned out great. Also, Here's Madison pet sitting while watching the Macy's Thanksgiving Day parade. Both girls also made their own batch of rolls. So helpful!

Deep Fried Turkey and Potatoes

I wanted NO turkey leftovers this Thanksgiving so we did a hot oil fondue. It was very tasty! I just cubed some boneless skinless turkey tenderloin about 3/4 inch. To prep the potatoes I washed and scrubbed tiny red potatoes, quartered them and then steamed them until they were just tender. When it came time for dinner we skewered the meat on the fondue forks and cooked it in the oil for about 2 - 3 minutes. Drain for a minute on paper towels. Same with the potatoes-- and sprinkle with Kosher salt.

This was a fun non-traditional Thanksgiving lunch. I did still do some raw veggies, corn, cranberry, rolls and pies. See the roll recipe on the other recipe blog.

Chocolate Cream Pie

I make this chocolate pie almost every Thanksgiving or Christmas. It is so easy and turns out so pretty with the layers when you cut it. The recipe is from Kraft Food and Family. I always do chocolate curls or finely grated chocolate on the top.

Ingredients:
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
2 cups cold milk
1 OREO Pie Crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Directions:
BEAT pudding mixes and milk in large bowl with whisk 2 min. (Mixture will be thick.)

SPREAD 1-1/2 cups pudding onto bottom of crust. Stir half the COOL WHIP into remaining pudding; spread over layer in crust. Top with remaining COOL WHIP.

REFRIGERATE 3 hours or until firm.

Mac from FACS

Gabrielle has made this macaroni and cheese twice now. She first made the recipe at school in her FACS class. Extra credit for making it at home! Tonight she made the Cheddar Biscuits that are like Red Lobster's like Madison did last year. Yum! I love this class.

4 cups Rotini noodles
4 oz cheese
1 Tablespoon butter
1/4 cup milk

Cook pasta according to package directions. Drain in colander. Return pot to stove and add cheese, milk, and butter. Continually stir until all the cheese is melted. Add the noodles back to the pot and mix with the cheese mixture. Mix until all the noodles are covered. Transfer to a serving bowl. Salt to taste.

Bubble Up Pizza

We love this recipe from Pampered Chef. I make it in my stone baker pan. It's really more casserole with a pizza taste.

Ingredients:
3 packages (7.5-ounce size) buttermilk biscuits
1 jar (14-ounce size) spaghetti sauce
3 cups mozzarella cheese, divided
1 large clove garlic, chopped fine
***Toppings***
onion
mushrooms
ham
olives
bacon
peppers

(I use mini canadian style bacon-- pineapple is good too!)

Directions:

Preheat oven to 350 degrees. Quarter biscuits using kitchen shears and place in medium-sized bowl. Stir in 1 cup of sauce, 2 cups of cheese and the garlic. Add whatever toppings you like and mix to combine.

Spread mixture in a greased 9-by-13 pan. Pour remaining sauce and cheese over the top. Bake for 30-35 minutes. I save some of my toppings for the top, too. Make monkey bread for dessert!

Country Style Ribs

I made this while my mom & dad were visiting. I browned 2 packages of boneless country style pork, then combined the sauces to marinate overnight. Turned on the crock pot and let it work. The result was a tender flavorful dish!

For the sauce combine 1 part of one kind of barbecue sauce, 1 part of a different kind of barbeque sauce, and 1 part apple sauce. I basically just used one kind of sauce and then had the other sauce on the table. (So I had 2 parts bbq sauce -- 2 cups, to one part apple sauce -- 1 cup). Just do enough to cover your meat in the crock pot.

It cooks on low for 7 hours. I shredded the few leftover ones for a pulled pork type sandwich. It is not necessary to marinate the meat before, I just did that so all I had to do before church was to put in on and start the crock pot. We served this with green beans and a baked potato.

Ham & Cheese Loaf

I can't believe I haven't put this recipe on here yet because I make it a lot. It is great by itself with chips and veggies, or a wonderful accompaniment to creamy potato soup.

This is an adaptation of a kraft food & family recipe. The original called for mixing the cheese with miracle whip, but I now just make it with plain shredded cheese and lunch meat.

Ingredients:

1 lb. frozen bread dough, thawed
(Or I just use a refrigerated tube of pizza dough or bread dough)
1 pkg. (9 oz.) Shaved Smoked Ham
1 cup Shredded Cheddar Cheese

1 egg, beaten
1 Tbsp. KRAFT Grated Parmesan Cheese

Directions:
HEAT oven to 350°F. Flatten dough on lightly floured surface with hands. Roll into 12x8-inch rectangle with rolling pin. (If dough is difficult to roll, cover with plastic wrap and let stand at room temperature for 30 min. before rolling out.) Top with ham to within 1/2 inch of edges. Sprinkle shredded cheese over ham.

MOISTEN edges of dough with water. Starting at one of the long sides, fold one-third of dough over filling; repeat with other long side. Pinch seams together to seal. Place, seam-side down, on lightly greased baking sheet. Cut three diagonal slits in top of dough with kitchen shears. Brush with egg; sprinkle with Parmesan cheese.

BAKE 35 to 40 min. or until golden brown. Cool 10 min. before slicing.

As you can imagine, there are endless variations-- change up the lunch meat, cheese, add salsa for mexican flavor, pizza sauce and pepperoni for pizza style, you could even do a cheese-steak style with peppers. Enjoy!

Turkey Breast Scallopini

This recipe is from one of my favorite go-to cookbooks, The Disney Family Cookbook (I think it now goes by the name of the Family Fun Magazine Cookbook). I have been making this since the girls were pretty small, so it has lasted a while now. It always comes out juicy and delicious. I serve it with garden rotini pasta and a green veggie.

Ingredients:
4 turkey breast cutlets
1/4 cup grated parmesan cheese
1/4 cup bread crumbs
3 Tablespoons butter

Juice of half a lemon or orange

Directions:
Pat the turkey cutlets dry. Mix the cheese and bread crumbs on a plate and coat the cutlets in the mix. Heat 2 Tablespoons of the butter in a skillet on medium (I use my electric skillet on 350°) and add the cutlets. Brown on both sides, about 3 minutes per side, and transfer to a platter. Deglaze the pan adding the lemon juice, and scraping up the browned bits into the sauce. Turn off the heat and swirl in the remaining butter. Pour the sauce over the turkey and serve immediately. Serves 4.

Taco Salad

I made this version of taco salad tonight. This is very basic and easy, so it's good for a busy weeknight.

Serves: 5

INGREDIENTS
1-1/2 lbs. lean ground beef
1 package taco seasoning
1-1/2 cup water
2 cups romaine lettuce, shredded
1 large tomato, diced
1 cup shredded reduced fat sharp cheddar cheese (or cheese of choice)
1 (6 oz.) package corn chips

(I used grape tomatoes, halved and also added some diced avocado. yum!)

DIRECTIONS
1. In skillet, brown ground beef and drain grease.
2. Mix in water and taco seasoning and simmer, uncovered, until you have desired consistency.
3. Make bed of corn chips on plate, and place meat on top.
4. Cover with tomatoes, lettuce and cheese, and serve.

Pumpkin Muffins

These little babies are so good. Just one more reason why I love Fall! I make these every October (November and December,too). I have two different recipes for these, but this one is the fastest because it starts with a yellow cake mix. You could frost these, but I almost always leave them plain. That is the way my girls like them! This is more of a cupcake than muffin, but oh well!

Pumpkin Gems (Cupcake Style)

1 yellow cake mix
3 eggs
1/2-cup oil
1-teaspoon baking soda
2 teaspoons cinnamon
1 can (15oz) pumpkin

Preheat oven to 350°. Blend all ingredients together. Fill paper lined mini muffin tins 2/3 full. Bake for 15 minutes. Cool. These may be frosted with vanilla butter cream or cream cheese frosting.

Here is the other pumpkin recipe (the original I started making in college. I got the recipe for them from a family I babysat for every Friday night.) They have a more muffin/quick bread texture. In fact, I think you can make it in loaves as pumpkin bread.

Pumpkin Muffins (Original)

Preheat 350°
Cream together:
4 eggs
2 cups sugar
1-cup oil
1 can pumpkin

Blend in:
2 cups flour
1 tsp salt
2 tsp baking soda
2 tsp cinnamon
(pumpkin pie spice may be
substituted for cinnamon)

Bake in mini muffin size 15 minutes
20 for regular size muffins

These muffins may also be frosted
with cream cheese frosting.

Focaccia

I made this bread to go with pasta. It ended up being an appetizer! We could not wait until the pasta was ready.

1 Tablespoon active dry yeast
1 teaspoon honey
1 cup warm water
3 2/3 cups all-purpose flour, sifted
1 teaspoon salt
1/3 cup olive oil (plus extra for brushing)
3 Tablespoons fresh rosemary (I had to use dry, no herb garden here!)
2 Tablespoons cornmeal

In a large bowl, mix the yeast and honey with the water and let sit for 5 minutes.

Stir in 1 cup of the flour, then the salt, and the 1/3 cup olive oil.

Add the remaining flour, 1/2 cup at a time. Knead the moist dough on a lightly floured surface for 8 - 10 minutes.

Grease a large bowl with olive oil and turn to coat. Loosely cover the bowl and let rise until doubled in size, about 2 hours.

Punch dough down and divide in half. Pat each half into an oval, then use a rolling pin to roll each one into 1/2-inch thickness. Sprinkle with the rosemary and press into the dough (I sprinkled mine on before rolling and pressed it in with the rolling pin). Spread the cornmeal on a cookie sheet and place dough ovals on it. Cover and let rise for about 20 minutes.

Just before baking, make dimples in the bread by gently pressing your fingertips into the dough 2 inches apart. Brush the circles with the extra olive oil and place in an oven preheated to 375°. Bake for 18 minutes, or until the bread is golden brown. Makes 2 focacce.

Cuban Shredded Beef

I made this today. It makes a lot, so I froze the left overs for later. This would probably also be good made with a pork roast. I used a red bell pepper instead of green, hickory smoked salt for the regular salt and garlic pepper for the black pepper. It had a nice smoky flavor. This a "Mr. Food" recipe. I served it in tortillas. On the original recipe he just served it on a big roll.

Ingredients
4 to 6 servings
1 large green bell pepper, chopped
1 medium-sized yellow onion, chopped
2 garlic cloves, chopped
1 (2-1/2- to 3-pound) bottom round roast
1 (8-ounce) can tomato sauce
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon salt
1 teaspoon black pepper

Directions
In a slow cooker (3-1/2 quarts or larger), combine bell pepper, onion, and garlic; place roast on top of vegetables.
In a small bowl, combine tomato sauce, chili powder, cumin, salt, and black pepper; mix well and pour over roast. Cover and cook on high setting 7 to 8 hours, or until meat pulls apart with a fork.

Turn off slow cooker and shred beef by pulling it apart with 2 forks. Stir beef mixture and allow to sit 5 minutes.

Crispy Fried Chicken Tenders

Ingredients:
1 pound chicken tenders
Salt/Pepper to taste
1 cup all-purpose flour
1 egg, beaten with 2 Tbsp milk
1 cup dry breadcrumbs, seasoned (I used Italian, plus put some rotisserie chicken seasoning in)
1/4 cup olive oil (I used the light tasting one)

Pat the chicken dry with paper towels. Salt and pepper both sides. Dip each tender first in the flour,
then the egg wash, then the seasoned breadcrumbs. Shake off excess and place on a cookie sheet. If
time allows, chill 30 minutes in refrigerator to help the coating adhere to the chicken. Heat the oil,
enough to generously cover the bottom of a large skillet, over medium high heat. (I used my electric
skillet). Add the chicken, being certain not to crowd the pan, and brown about 3 minutes on each side. I
did mine in three batches. Place on a cooling rack over paper towels on a cookie sheet to drain. Sprinkle
with a little more salt, if needed. Serve immediately. These are also good warm, room temperature, or
cold.

Chicken Burritos--Crock Pot

These burritos steam in individual foil packets for easy serving and sealed in flavor.

2 cups chopped cooked chicken
1 (1.25 ounce) taco seasoning mix (I used chicken taco season mix by McCormick)
1 (16 ounce) can refried beans
8 (8 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
3 plum tomatoes, chopped
½ cup minced onion
salsa

Place chicken and seasoning mix in a large zip-loc bag; seal and shake to coat.

Spread beans evenly over tortillas. Top each with chicken, cheese, tomato, and onion; roll up.
Wrap each burrito in foil; place in slow cooker.

Cover and cook on HIGH 2 hours. Serve with salsa.

Applesauce in the Crock Pot

I made this amazing applesauce last night in the crock pot. I peeled, cored, and sliced 12 large granny smith apples. I also did one fuji apple. Put in a big bowl with 1/4 cup lemon juice and 1 1/2 cups sugar. Stir to combine and coat all the apples. Pour all that out into the crock pot. At this point I decided to add some cinnamon. It wasn't in the original recipe, but my girls like cinnamon applesauce. I probably put in 1 - 2 Tablespoons and stirred it around again. Cover the crock pot and because my apples were sliced thin on the apple peeler/corer/slicer I only had to cook it 2 1/2 hours on HIGH. The original recipe called for cutting the apples into 1 1/2 inch chunks and cooking it 4 hours. When the apples were cooked I smoothed them with my immersion blender. Genius! It worked so quickly and the result was a velvety smooth consistency. You could just mash it for a chunkier applesauce, but that is not for me. This applesauce is for the girls' lunch boxes so I spooned it into 4 ounce containers to freeze. Then they can just take one out the night before and it will be ready for their lunches the next day. I was pretty proud of myself for doing this recipe. It's not like it was hard or anything, but it is something I had never made before and I love it when things turn out exactly the way I want and taste delicious. It was simple satisfaction of a job well done. It made 16 4-ounce containers or 8 cups total.

No-Knead Bread

This recipe is from the New York Times. Jim Lahey of Sullivan Street Bakery came on the Martha Show to demonstrate making this bread. There is a good video on her website from that episode as well.

I like to make this bread to serve with soup and then make a panini on it the next day. It makes a beautiful round loaf.

Ingredients

Makes one 1 1/2-pound loaf

3 cups all-purpose or bread flour, plus more for work surface
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Olive oil, as needed
Cornmeal or wheat bran, as needed (optional)

Directions

In a large bowl, combine flour, yeast, and salt. Add 1 1/2 cups water and stir until blended; dough will be shaggy and sticky. Coat a second large bowl with olive oil. Transfer dough to oiled bowl and cover bowl with plastic wrap. Let dough rest at least 12 hours, but preferably up to 18, in a room about 70 degrees in temperature. When surface is dotted with bubbles, dough is ready.

Lightly flour work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice. Loosely cover with plastic wrap and let rest about 15 minutes.

Sprinkle just enough flour over work surface and your fingers to keep dough from sticking; quickly and gently shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, cornmeal, or wheat bran; place dough seam side down on towel and dust with more flour, cornmeal, or wheat bran. Cover with a second cotton towel and let rise until it has more than doubled in size and does not readily spring back when poked with a finger, about 2 hours.

After about 1 1/2 hours, preheat oven to 500 degrees. Place a 6- to 8-quart heavy covered pot, such as cast-iron or Pyrex, in oven as it heats. When dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; turn dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes. Cover, and bake 30 minutes. Uncover, and continue baking until browned, 15 to 30 minutes. Cool on a wire rack.

Baked Potato Wedges

This recipe is from Barefoot Contessa Family Style (Ina Garten).

I make these potato wedges with chicken or fish. Tonight we had them with crispy catfish filets. You can very the seasonings any way you would like. I like lots of garlic!

Ingredients
4 large baking potatoes, unpeeled
4 tablespoons good olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 teaspoon minced fresh garlic
1 teaspoon minced fresh rosemary leaves

Directions
Preheat the oven to 400 degrees F.

Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. (I find it easier to make 8 wedges out of one potato). Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.

Bake the potatoes for 30 to 35 minutes, turn and bake 20 minutes more. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.

Apple Surprise

This recipe is from epicurious and was included in the Taste of the NFL recipes contributed by Ernest Wilford of the Jacksonville Jaguars. It is a yummy Fall treat! Sorry no pictures got taken of any recipes this weekend! Camera battery died!

Ingredients
1 package Pillsbury yellow cake mix
1/3 cup butter, softened
2 large eggs, divided
1 (20 ounce) can apple pie filling
1/2 cup brown sugar, firmly packed
1 teaspoon cinnamon
1/2 cup almonds or walnuts, chopped (I used sliced almonds)
1 cup sour cream
1 teaspoon vanilla

Preparation
Preheat oven to 350°.

In a large bowl, using electric mixer on low, beat together cake mix, butter, and 1 of the eggs until crumbly. Press into ungreased 13 x 9-inch pan. Spread apple pie filling evenly on top.

In a small bowl, combine brown sugar, cinnamon, and nuts, then sprinkle over the apple layer.

In another small bowl, blend sour cream, remaining egg, and vanilla. Pour over brown sugar layer. Bake until top is golden brown, 40-60 minutes.

Creole Sausage with Rice and Red Beans

This was an easy slow cooker recipe from Southern Living. It was not too spicy so I sprinkled more creole seasoning on mine.

1 (16-ounce) package smoked sausage, sliced
2 (10-ounce) cans diced tomatoes with green chiles
3 1/2 cups fat-free, less sodium chicken broth
2 teaspoons Creole seasoning (I used Tony Chachere's Original)
1 1/2 cups uncooked converted long-grain rice
2 (15-ounce) cans red beans, rinsed and drained

* Cook sausage in a large skillet over medium heat 5 minutes or until browned. Place sausage in crock pot.
Stir in tomatoes, chciken broth, creole seasoning and rice.

*Cover and cook on LOW 3 1/2 hours. Stir in beans. Cover and cook 30 more minutes or until thoroughly heated.

Makes 8 servings

The recipe also says that it works just as well without beans if you'd rather leave them out.

Turkey Lettuce Wraps

While we are talking turkey, here is another recipe I use a lot that uses ground turkey. It is Easy Weeknight Turkey Lettuce Wraps from the beautiful blog called "Picky Palate". We love it with some mini eggrolls. Sometimes I also make some basmati rice to go with them. These are very low in fat and quick to prepare.


2 Tablespoons extra virgin olive oil
1 Cup finely chopped onion
1 lb ground turkey breast
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic salt (I use Lawry’s)
1 12 oz bag of Broccoli Slaw (In the produce section by regular cole slaw and bagged salads)
1 small can drained water chestnuts
½ Cup Yoshida’s Teriyaki Sauce
1 teaspoon sesame oil
Approximately 15 Butter Lettuce leaves (you can also use iceberg lettuce leaves or hearts of romaine)

1. Place oil into a large 5 qt skillet or other large pan over medium heat. When hot, add onion and cook for 5 minutes to soften. Add ground turkey, salt, pepper and garlic salt. Brown and crumble until cooked through.

2. When turkey is cooked, stir in broccoli slaw, water chestnuts, teriyaki sauce and sesame oil. Cook for another 10-15 minutes or until heated through. Reduce heat to low until ready to serve. Serve spoonfuls inside lettuce leaves. Enjoy!

Mini Turkey Burgers

We love these little babies! This is a Martha Stewart recipe. I make the patties ahead of time so they are quick to the grill. I keep them made up in the freezer and just pull them out to thaw in the fridge the day we are having them. I have also varied the cheeses, using white cheddar as well as colby jack. Lately, I have been serving them with baked chips and a peach smoothie for a light refreshing meal.


Ingredients:
2 slices white sandwich bread (about 1 ounce each)
1 pound (93 percent lean) ground turkey
2 ounces cheddar cheese, grated (about 1/2 cup)
1/2 small onion, grated
Course salt and ground pepper
1 tsp olive oil
12 party size rolls
Lettuce, sliced tomatoes, ketchup, mustard, for serving (optional)

Directions:
1. In a food processor, pulse bread until fine crumbs form. (This can also be done in the blender). Transfer to a medium bowl; add turkey, cheese, and onion. Season with salt and pepper, and mix gently just until combined. Form twelve 2-inch patties (about 3 Tbsp each).--I weigh mine to make them even, or use a big cookie scoop.
2. In a large non-stick skillet, heat oil over medium. Cook patties until browned and cooked through, about 5 minutes per side. --(I just grill them). Serve on rolls with lettuce, tomatoes, ketchup and mustard, if desired.

Serves 4, 3 mini burgers each (We don't eat this many each! The girls eat one each and Jared and I will eat 2 each, so I can get two meals out of one batch of patties making 12).

"Baked" Potato Soup

I got this recipe from a book I checked out of the library, "Southern Living Slow-Cooker Cookbook". I am trying to do more with my Crock Pot than just the standard roasts. This soup is aptly named as it tastes just like a loaded baked potato. I served it as a meal with crusty bread.

6 large russet potatoes, peeled and cut in 1/2 inch cubes (about 3 3/4 pounds)
1 large onion, chopped (about 1 1/2 cups)
3 (14-oz) cans chicken broth with roasted garlic
1/4 cup butter
2 1/2 tsp salt
1 1/4 tsp black pepper
1 cup whipping cream or half and half
1 cup sharp cheddar cheese, shredded
3 Tbsp chopped fresh chives
1 8-oz container sour cream (optional)
4 bacon slices, cooked and crumbled
More shredded cheddar cheese

Combine first 6 ingredients in slow cooker. Cover and cook on High for 4 hours or Low for 8 hours, or until potato is tender.
Mash mixture until potatoes are coarsely chopped and soup is thickened slightly; stir in cream, shredded cheese and chives. Top individual bowls with sour cream, bacon or more cheese as desired.

Next time I think I will use white pepper and not quite as much. Otherwise it was very yummy. It makes a big batch, too! It is going to be my lunch all week, I think!

Crockpot Southwestern Chicken

I found this recipe on another blog called Sisters Cafe. It is super easy and perfect for football season. I had it going in the crock pot this afternoon while I was cleaning. It makes a lot and is great leftover. The original recipe calls for medium salsa, but we prefer to use hot. The flavor tames down when cooking all day.

1 small bag (about 1 pound, I think) frozen corn kernals
1 can black beans
frozen boneless skinless chicken breasts (enough to fill a layer of your crock pot)
1 16-oz jar hot salsa, such as Pace hot picante sauce

Topings:
shredded cheddar cheese
tortilla chips or fritos scoops
sour cream
chopped cilantro
sour cream

Pour bag of frozen corn in bottom of crock pot. Place frozen chicken breasts on top of corn (I usually use 4-5) and cover with rinsed and drained black beans. Top that with the salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken in the crock pot with two forks. Stir to evenly distribute the ingredients. Serve with chips and toppings you desire. This dish also freezes well in individual lunch portions-- enjoy!

Recipe Round Up

My recipes are bursting from notebooks, cabinets, and boxes. I tried occasionally putting new recipes on our family blog, but I decided they needed their own space. I want to post recipes that I use most often and new ones that I try. Then, hopefully, they will be ready when I want to use them and I won't spend more time looking for a recipe than it does to make it! The side benefit is that you can find them, too! So check back often for new recipes added each week.