Monday - Teriyaki Chicken, rice, and roasted Asparagus (apple dumplings for dessert)
Tuesday - MEatball Sandwiches, steamed vegis
Wednesday - BBQ Pork Sandwiches, Potato Salad, and fruit
Thursday - Spagetti, Garlic bread, and green salad
Friday - Chicken pot pie
Saturday - Mandarin Chicken, fried rice, steamed vegis
Sunday-??? who knows....maybe PBJ, maybe roast, we'll have to see!
Monday, March 30, 2009
Thursday, March 26, 2009
Meatballs (Pioneer woman style)
Okay...here's the preggo lady coming out in me. LEt me first say that the thought of a meatball sandwich typically makes me want to HURL...YUCK YUCK YUCK. But lately, it's kinda sounded good. So I'm putting them on the menu for next week and here's the recipe I'm going to try, courtesy of the all mighty Pioneer Woman. Now, I will say that I will be making a small variation to this recipe. There will be no chopped onion, the thoughts of biting into a chunk of onion (no matter how small) does make me want to hurl. I'll be replacing the onion with some onion powder, makes both me and the kiddos happier! :)
BBQ Meatballs - Comfort Food to the Max
Meatballs
1 1/2 pounds ground beef
3/4 cup oats
1 cup milk
3 tablespoons very finely minced onion
1 1/2 teaspoon salt
plenty of ground black pepper
Sauce
1 cup ketchup
2 tablespoons sugar
3 tablespoons vinegar
2 tablespoons Worcestershire
4 to 6 tablespoons onion
Dash of Tabasco
Preheat oven to 350 degrees.
Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.
Remove from freezer and immediately dredge in unseasoned flour.
Brown meatballs in canola oil until just brown. Place into a baking dish.
Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty french bread.
Enjoy!
BBQ Meatballs - Comfort Food to the Max
Meatballs
1 1/2 pounds ground beef
3/4 cup oats
1 cup milk
3 tablespoons very finely minced onion
1 1/2 teaspoon salt
plenty of ground black pepper
Sauce
1 cup ketchup
2 tablespoons sugar
3 tablespoons vinegar
2 tablespoons Worcestershire
4 to 6 tablespoons onion
Dash of Tabasco
Preheat oven to 350 degrees.
Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.
Remove from freezer and immediately dredge in unseasoned flour.
Brown meatballs in canola oil until just brown. Place into a baking dish.
Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty french bread.
Enjoy!
Chocolate Chip cookies
My favorite!!! Here's the recipe as I make it, a little different than some but it's the way we like our cookies.
1/2 cup butter, softened (please oh please don't use margarine, you really need REAL butter)
1/2 cup butter flavored crisco
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 pkg chocolate chips
Preheat oven to 350°F. In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine flour, baking soda and salt; blend into creamed mixture. Stir in chocolate chips. Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container. (or if it's like our house, don't worry about storage, they'll be gone soon!)
1/2 cup butter, softened (please oh please don't use margarine, you really need REAL butter)
1/2 cup butter flavored crisco
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 pkg chocolate chips
Preheat oven to 350°F. In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine flour, baking soda and salt; blend into creamed mixture. Stir in chocolate chips. Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container. (or if it's like our house, don't worry about storage, they'll be gone soon!)
Cheddar and Garlic Drop Biscuts
*DISCLAIMER* I'm posting this recipe as I found it. If I were you I'd cut the garlic salt down by more than half. THey are soo yummy but that's WAY too much salty garlic for our family.
If you are a Red Lobster fan (like me) these biscuts are so similar to theirs..YUM!
CHEDDAR AND GARLIC DROP BISCUITS
(makes) 12 Biscuits
2 1/4 Cups All Purpose Flour
2 Tablespoons Baking Powder
1/2 Teaspoon Baking Soda
2 Tablespoons Garlic Salt
Place in large bowl.
2 Tablespoons plus 1 Teaspoon Butter
Add. Blend with pastry knife until mixture resembles coarse crumbs.
1 1/4 Cups Buttermilk
4 Ounces Shredded Cheddar Cheese
Mix just until blended. Do not overmix. Mixture will be more like a stiff batter than a dough.
Drop by 1/4 Cup measure or heaping tablespoons onto lightly oiled baking sheet. Bake at
450•F. for 10-12 minutes or until brown and bottom and golden brown on top.
5 Tablespoons Melted Butter
2 Tablespoons Garlic Salt
2 1/2 Teaspoons Dry Parsley Flakes
Make while biscuits are baking. Brush generously over hot biscuits as they come from the
oven.
If you are a Red Lobster fan (like me) these biscuts are so similar to theirs..YUM!
CHEDDAR AND GARLIC DROP BISCUITS
(makes) 12 Biscuits
2 1/4 Cups All Purpose Flour
2 Tablespoons Baking Powder
1/2 Teaspoon Baking Soda
2 Tablespoons Garlic Salt
Place in large bowl.
2 Tablespoons plus 1 Teaspoon Butter
Add. Blend with pastry knife until mixture resembles coarse crumbs.
1 1/4 Cups Buttermilk
4 Ounces Shredded Cheddar Cheese
Mix just until blended. Do not overmix. Mixture will be more like a stiff batter than a dough.
Drop by 1/4 Cup measure or heaping tablespoons onto lightly oiled baking sheet. Bake at
450•F. for 10-12 minutes or until brown and bottom and golden brown on top.
5 Tablespoons Melted Butter
2 Tablespoons Garlic Salt
2 1/2 Teaspoons Dry Parsley Flakes
Make while biscuits are baking. Brush generously over hot biscuits as they come from the
oven.
Cheesecake
We love Cheesecake at our house, however, I don't like to make the kind that calls for 4 bricks of cream cheese and 8 eggs. It's certianly delicious but we can never eat it all before it goes bad and then I get super mad when I have to throw away all that wonderful (EXPENSIVE) cheesecake.
I found this recipe...not as good, but a much smaller version for our little family. I made it last week and we didn't have to throw ANY away!
Cheesecake
1 8oz pkg cream cheese, softened
1/2 c. Sugar
2 eggs (beaten)
1 graham cracker pie crust
1 can (pie filling) It's usually raspberry at our house!
In a small bowl, combine cream cheese, sugar, and eggs, Beat until fluffy. Pour mixture into graham cracker crust. Bake at 325 for 25-30 minutes.
Chill 2-3 hours before serving.
I found this recipe...not as good, but a much smaller version for our little family. I made it last week and we didn't have to throw ANY away!
Cheesecake
1 8oz pkg cream cheese, softened
1/2 c. Sugar
2 eggs (beaten)
1 graham cracker pie crust
1 can (pie filling) It's usually raspberry at our house!
In a small bowl, combine cream cheese, sugar, and eggs, Beat until fluffy. Pour mixture into graham cracker crust. Bake at 325 for 25-30 minutes.
Chill 2-3 hours before serving.
Peanut Butter Balls
Sounds a little crazy, but it's become a family favorite AND...they're super easy.
Peanut Butter Balls
5-6 c. Crispy Rice cereal
1 c. Sugar
1 c. light corn Syrup
1 c. creamy peanut butter
pour cereal inot a very large bowl. In a saucepan, combine sugar and corn syrup. Bring to a boil over medium-high heat, stirring constantly. When mixture begins to boil, immediatly add peanut butter. Stir constantly and remove quickly from heat. While hot, pour over cereal and mix well. Wet hands with cold water and form balls; place on a sheet of waxed paper to cool. Makes 24 balls.
Peanut Butter Balls
5-6 c. Crispy Rice cereal
1 c. Sugar
1 c. light corn Syrup
1 c. creamy peanut butter
pour cereal inot a very large bowl. In a saucepan, combine sugar and corn syrup. Bring to a boil over medium-high heat, stirring constantly. When mixture begins to boil, immediatly add peanut butter. Stir constantly and remove quickly from heat. While hot, pour over cereal and mix well. Wet hands with cold water and form balls; place on a sheet of waxed paper to cool. Makes 24 balls.
Macaroni and Cheese (not the box kind)
My sweet friend Kristy Lee gave me this recipe. I made it once and now I have kiddos that refuse to eat "the kind from the box."
Macaroni and Cheese
2 tablespoons cornstarch
1 teaspoon salt
½ teaspoon dry mustard
¼ teaspoon pepper
2 ½ cups milk
2 tablespoons margarine or butter
2 cups (8 oz). shredded cheddar cheese, divided
2 cups dry macaroni noodles, cooked and drained.
Preheat oven to 375 degrees. In medium saucepan combine cornstarch, salt, dry mustard and pepper; stir in milk. Add margarine. Stirring constantly, bring to a boil over medium-high heat and boil 1 minute. Remove from heat. Stir in 1 ¾ cups cheese until melted. Add elbows. Pour into greased 2 quart casserole. Sprinkle with reserved cheese. Bake uncovered 25 minutes or until lightly browned.
Macaroni and Cheese
2 tablespoons cornstarch
1 teaspoon salt
½ teaspoon dry mustard
¼ teaspoon pepper
2 ½ cups milk
2 tablespoons margarine or butter
2 cups (8 oz). shredded cheddar cheese, divided
2 cups dry macaroni noodles, cooked and drained.
Preheat oven to 375 degrees. In medium saucepan combine cornstarch, salt, dry mustard and pepper; stir in milk. Add margarine. Stirring constantly, bring to a boil over medium-high heat and boil 1 minute. Remove from heat. Stir in 1 ¾ cups cheese until melted. Add elbows. Pour into greased 2 quart casserole. Sprinkle with reserved cheese. Bake uncovered 25 minutes or until lightly browned.
Mostly for me...
I love finding and trying recipes from the internet and various cookbooks, the problem is, I can't ever find them again. So...here's my recipe blog so that I can find all my favorite recipes and possible share them with you.
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