Banana Nut Muffins and Beef Stew With Barley

I made the banana nut muffins for the Wednesday night dinner at church tomorrow.  I love breakfast food for dinner!  Tonight's dinner, however was a Beef stew (I used pork) with barley.  I didn't take a picture of the muffins, but they looked like regular banana nut muffins anyway.

Banana Nut Muffins:

Prep: 10 minutes bake: 20 to 22 minutes

Ingredients:

1 1/2 cups all purpose flour

1 cup chopped walnuts

1/2 cup toasted wheat germ

1/2 cup brown sugar

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

2 ripe bananas, mashed

3/4 cup milk

5 tablespoons melted butter

1 egg

cinnamon and sugar optional

makes 1 dozen

1.  Preheat oven to 400 degrees.  Fit 12 muffin cups with paper liner.  Coat each with cooking spray. (I left out the paper liners and sprayed the pan, they came out fine)

2.  Mix; flour, walnuts, wheat germ, brown sugar, baking powder, cinnamon, salt and nutmeg in a large bowl.  Stir in bananas, milk, butter and egg.  Mix just until blended.

3. Using an ice cream scoop, fill muffin cups evenly with batter.  Sprinkle with cinnamon and sugar if desired. (I left this part out, because not everyone likes the add bakers touch to the top of the muffins.  I love the bakers touch to them though).

4.  Bake muffins until a skewer inserted into center comes out clean, 20-22 minutes.  Cool 1 minute, then remove from the muffin pan and cool on a wire rack.

I'm not sure where this recipe is from.

Beef Stew with Barley

I know this recipe is from some sort of magazine, but I don't recall which one.

large zip top bag

2 1/2 lbs boneless beef chuck roast

3 tablespoons flour

1 teaspoon pepper

2 tablespoons canola oil

4-5 petite red potatoes

1 large onion

4 celery ribs (we left these out)

8 oz. fresh cut carrots (we used baby carrots)

1 32oz. box of reduced sodium beef broth

1 14.5 oz can Italian style diced tomatoes

1 bay leaf (DON'T FORGET TO REMOVE THIS BEFORE SERVING)

1 cup quick-cooking pearled barley

1. Preheat large saute pan on medium-high 2-3 minutes.  Cut beef into 3 inch chunks.  Place in large zip top bag,beef,flour and pepper;seal and shake to coat.  Place oil in pan, then add beef; cook 2-3 minutes on each side until browned.

2. Cut potatoes into quarters.  Peel onion; cut into quarters.  cut celery into 1/2 inch pieces.  Place beef in slow cooker.  Add remaining ingredients (except barley); cook 4-6 hours on HIGH or 8 hours on LOW.
3. Stir in barley, about one hour before serving.  Do not replace lid; cook 1 hour, uncovered, or until barley and beef are both tender.  Remove bay leaf and serve. 

French Onion Soup

I was happily surprised when my husband said he liked it.  He was iffy at first, I'm glad too.  I've finally found a soup that my daughter will eat and so will I. A definite smiley face!

French Onion Soup

I think this recipe is from Publix

Prep: 15 minutes     cook: 35 minutes     Broil: 1 minute

1/4 cup butter

3 cups thinly sliced onions (3 large)

1 large sprig fresh thyme

1 sprig fresh thyme

1 sprig parsley

1 bay leaf

4 1/2 cups beef broth

1/4 cup dry sherry or dry white wine (I didn't add this I added water instead)

1 tablespoon Worcestershire sauce

1/2 teaspoon ground black pepper

4 slices French bread toasted

1 1/4 cups shredded Swiss (we used shredded mozzarella)

ONE heat a dutch oven to medium-low heat.  Add the butter and stir in onions.  Cook, covered, for 13 to 15 minutes or until tender, stirring occasionally.  Uncover; cook and stir over medium high heat for 3 to 5 minutes more or until onions are golden.

TWO meanwhile cut a square of 100 percent cotton cheesecloth.  In the center place thyme, parsley and bay leaf.  Gather cheesecloth around herbs and tie top with clean kitchen string.  Add to onions along with beef broth, dry sherry, Worcestershire sauce and pepper.  Bring to a boil; reduce heat.  Simmer, covered, for 15 minutes.  Remove cheesecloth bag and discard*.

THREE meanwhile place toasted bread on baking sheet;sprinkle with 3/4 cup of the shredded cheese.  Broil about 4 inches from the heat for 1 to 2 minutes or until cheese melts and turns light brown.  To serve, ladle soup into bowls and float bread atop.  Sprinkle with remaining cheese.

FRENCH ONION SOUP WITH BEEF

prepare as above, except add 4 ounces 1 cup cooked beef, cubed with the beef broth (we used deli sliced)

Oven Fried Chicken Parmesan, Blackberry Breakfast Bars and Andes Suprise Pillow Cookies

Oven Fried Chicken Parmesan
This recipe is from a magazine I'm not sure which one.
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon salt
2 large egg whites, lightly beaten
3/4 cup panko (japanese breadcrumbs)
4 6 ounce skinless, boneless chicken breast halves
2 tablespoons olive oil, divided
cooking spray
1/2 cup jarred tomato-Basil pasta sauce
3/4 cup mozzarella cheese

1. Preheat oven to 450 degrees.
2. Combine first 3 ingredients in a shallow dish; place egg whites in a bowl.  Place bread crumbs in a shallow dish.  Dredge 1 breast half in flour mixture.  Dip in egg whites; dredge in breadcrumbs.  Repeat procedure with remaining chicken, flour mixture, egg whites and bread crumbs.
3. Heat 1 tablespoon oil in a oven proof skillet over medium-high heat.  Add chicken to pan; cook 2 minutes.  Add remaining 1 tablespoon oil.  Turn chicken over; cook 2 minutes.  Coat chicken with cooking spray; place pan in oven.  Bake 450 degrees for 5 minutes.  Turn chicken over; top each breast half with 2 tablespoons of pasta sauce and then the cheese.

Blackberry Breakfast Bars
This recipe came from www.oregon-berries.com
2 cups blackberries fresh or frozen
2 tablespoons sugar
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1 cup all purpose flour
1 cup quick cooking rolled oats
2/3 cup packed brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon baking soda
1/2 cup butter melted
For the filling in a medium saucepan combine berries, sugar, water, lemon juice and 1/2 teaspoon cinnamon.  Bring to a boil.  Reduce heat, simmer, uncovered for about 8 minutes or till slightly thickened, stirring frequently.  Remove from heat.
In a mixing bowl stir together flour, oats, brown sugar, 1/4 teaspoon cinnamon and baking soda.  Stir in melted butter till thoroughly combined.  Set aside 1 cup of the oat mixture for the topping.  Press remaining oat mixture into an ungreased 9x9x2-inch pan.  Bake in 350 degree oven for 20-25 minutes.
Carefully spread filling on top of baked crust.  Sprinkle with reserved oat mixture.  Lightly press oat mixture into filling.  Bake in 350 degrees oven for 20-25 minutes more or till topping is set.  Cool in pan on wire rack.  Cut into bars.

Andes Surprise Pillow Cookies
This recipe is from Andes Creme De Menthe
1 cup unsalted butter, softened
1 cup sugar
1 large egg
1 tsp. vanilla
3 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
49 Andes creme de menthe
Preheat oven to 400 degrees.  In a large mixing bowl, combine sugar, butter, egg and vanilla.  use electric mixer on medium speed to beat until light and fluffy.  Add flour, baking powder and salt.  Beat at low speed until soft dough forms.
Divide dough in half.  On well floured surface, roll half of the dough into a 14x9inch rectangle.  Arrange mints evenly on dough, forming 7 rows of 7.  Between two sheets of wax paper, roll remaining dough into a second 14x9 inch rectangle.
Remove top sheet of wax paper and discard.  Carefully turn second rectangle over mint topped dough, matching edges.  Remove remaining wax paper.  Using a pizza cutter or a pastry wheel cut dough evenly between the mints.  Gently press edges to seal.
Place pillows two inches apart on ungreased cookies sheets.  Bake for 7 to 10 minutes or until edges are light brown.  Cool completely before storing.

Crispy Chicken Bites

Crispy Chicken Bites
I'm not sure where the recipe is from.
1/2 cup buttermilk
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 cups whole grain cereal flakes, crushed
1 1/2 lb. boneless, skinless chicken breasts cut into 3/4 inch pieces

1.  Heat oven to 425 degrees.  Line baking pans with parchment paper (I used cooking spray).
2. In a medium bowl, combine buttermilk, salt and pepper.  Place the crushed cereal in a small bowl.
3. Dip in the buttermilk, letting excess drip off then coat in the cereal then place on prepared baking sheet.  Bake until the chicken is golden brown and cooked through,  10 to 12 minutes. 

Vanilla Sponge Cakes with Filling

I wasn't sure how these were going to turn out since I didn't have a rectangular pan.  I made cupcakes instead.  These were kid tested and approved, so it got a smiley face.

Vanilla Sponge Cakes with Filling

Recipe came out of either Woman's Day or Family Circle

CAKE:

1 1/2 cups all-purpose flour

1/4 teaspoon salt

3 large eggs

1 1/2 teaspoons baking powder

5 tablespoons unsalted butter

1 cup plus 2 tablespoons sugar

1/2 cup water

1. Heat oven to 350 degrees.  Grease and flour pan and set aside(I use cooking spray).

2. Combine flour, baking powder and salt in small bowl.  Whisk to blend.  Heat water and butter in a small sauce pan until the water just boils and the butter melts.  Remove from heat.

3. Beat the eggs with electric mixer on high for 2 minutes.  Gradually add the sugar and beat until thick and golden, 4 to 5 minutes longer.  Fold in the flour mixture until just blended.  Add the water and melted butter stir until just blended.

4. Divide half the batter evenly among the prepared pan indents.

5.  Bake until cakes are golden and a toothpick inserted in center comes out clean, about 15 to 17 minutes.  Invert cakes onto wire rack and cool completely.

FILLING:

6 tablespoons unsalted butter, softened

2 cups confectioners sugar

1 to 2 tablespoon milk

1. Beat butter in medium size bowl until light and fluffy.  gradually add confectioners sugar.  Add 1 tablespoon milk and beat 5 minutes until almost white and light.  Add extra milk if filling is too stiff..  Spoon filling into a pastry bag fitted with a small round tip.  Remove cakes from pan.  Insert the tip of the pastry bag in center of the flat side and squeeze.Repeat for the remaining cakes.



Kisses Chocolate Chip Cookies

These are really neat.  I've never made cookies where I had to hide candy inside.  I thought that the kisses would make a melty center, but the Kisses stayed pretty much in one piece.  These are very rich, but sooo good.  Here's the recipe:

Kisses Chocolate Chip Cookies

Recipe by: Hershey's

48 Hershey Kisses unwrapped

1 cup (2 sticks) butter, softened

1/3 cup granulated sugar

1/3 cup light brown sugar

1 tsp. vanilla extract

2 cups all-purpose flour

1 1/4 cup Hershey's mini semi sweet chocolate chips (I use Nestle Toll House Instead)

1 tsp. shortening

1.  Heat oven to 375 degrees.  Beat butter, granulated sugar, light brown sugar and vanilla in a large bowl until well blended.  Beat in flour.  Stir in 1 cup semi-sweet chocolate chips.  Mold scant tablespoon dough around each Hershey's Kisses, covering completely.  Shape into balls; place on ungreased cookie sheet.

2.  Bake 10 to 12 minutes or until set.  Cool slightly; remove from cookie sheet to wire rack.  Cool completely.

3.  Melt remaining 1/4 cup chocolate chips and shortening; drizzle over each cookie.  Makes 4 dozen.

All-American Burger Recipe

This is what I fixed for dinner.  It was good another one with a smiley face yay!

All-American Burger Recipe

This recipe is either by French's or Tennessee Pride

1lb. Tennessee Pride Real Country Sausage any flavor

2lbs ground beef (we used ground turkey)

2 tablespoons Worcestershire sauce

1 clove garlic, minced or 1/2 onion, minced optional

MIX: all ingredients; shape into burgers.

GRILL: 15 minutes until cooked in center.

SPLASH: on more Worcestershire sauce to taste.



Andes Grasshopper Cake

This cake for my GA (girls in action) fund raiser for tomorrow night.  Just one of the things I will be baking for the sale.

Andes Grasshopper Cake

This recipe is by Andes creme de Menthe Thins

1 devil food cake mix

water

vegetable oil

eggs

16oz non-dairy whipped topping

1 package 8oz cream cheese, softened

1pkg Andes Creme de Menthe Thins

CAKE: Follow the package directions of your favorite devil food cake mix.  Bake as directed for 2 8 or 9 inch layers.  Cool cakes thoroughly before frosting (about 40 minutes).  Meanwhile, with a vegetable peeler shave along side of each Andes mint lengthwise to equal 1/2 cup of curls.  (It is common to shave only have of the mint before it breaks).  Set aside curls for sprinkling on top of assembled cake.  Chop broken pieces and reserve for use in frosting (about 1/3 cup).

FROSTING: In a large mixing bowl with mixer on medium speed, beat the cream cheese until smooth then lower the speed and slowly mix in the non-dairy whipped topping with the cream cheese.  Fold the pieces of Andes Creme de Menthe in the cream mixture.  Place one cake layer on a serving plate; top with half the frosting and spread evenly.  Place second layer on top and use remaining frosting to top the cake.  Sprinkle top with Andes Creme de Menthe curls.  Cover and refrigerate if not serving right away.

Zesty and Tender Steak and Milk chocolate Tres Leches Cake

I don't have a picture for the Zesty and Tender Steak, but it got a smiley face and my daughter asked for seconds.  Thank goodness I fixed extra.  Here's the recipe...

Zesty and Tender Steak

Recipe by: French's

1 cup extra tenderizing Worcestershire sauce

2lbs top round steak

4 tsp. steak seasoning

MARINATE: steak in Worcestershire sauce.  Drain and season.

BROIL: or grill steak about 15 minutes for medium rare

SLICE: steak and splash with more Worcestershire sauce.

Now, for the Milk Chocolate Tres Leches Cake.  I made this to bring to church for our Wednesday night dinner.  My husband who hardly ever eats sweets got a piece and he felt as I did, that it wasn't as moist as we thought it would be, but I think that had a lot to do with me.  I might not have poked enough holes in it.  A lot of other people said it was good.  So here is the recipe and the picture.

Milk Chocolate Tres Leces Cake

Recipe by: Hershey's (I think)

1/2 cup (1 stick) butter, softened

1 cup sugar

5 eggs

2 tsp. vanilla extract

1 1/3 cups cake flour

1/3 cup cocoa

1 tsp baking powder

1/2 tsp salt

Tres Leches Glaze

Cream Topping

Hershey kisses

1. Heat oven to 350 degrees.  Grease and flour 13x9x2 inch baking pan (I used cooking spray and the cake was easy to plop out).

2. Beat butter until light and fluffy.  Gradually beat in sugar, continuing to beat about 1 minute.  Add eggs, one at a time, beating well after each addition.  Blend in vanilla.  Stir together flour, cocoa, baking powder and salt.  Gradually blend flour mixture into butter mixture, mixing just until blended.  Pour batter into prepared pan.

3.  Bake 20 to 25 minutes or until wooden toothpick inserted in center comes out clean.  Cool cake in pan on wire rack for 30 minutes.  With skewer or fork pierce the entire top part of the cake.  PREPARE: TRES LECHES GLAZE: reserve 1 1/2 cups of glaze; pour remaining glaze over cake.  Cover; refrigerate cake and remaining glaze overnight.  (Cake will absorb most of the glaze and will be very wet).

4.  Prepare cream topping.  Spread over cake, refrigerate until ready to serve.  To serve, pour 1 to 2 tbsps of the reserved glaze on to bottom of each individual dessert dish.  Place piece (slice )cake on this glaze.  Garnish with Hershey's Kisses, if desired.  Cover refrigerate leftovers.  Makes 12 to 16 servings.

TRES LECHES GLAZE:  stir together 2 cans (14oz each) sweetened condensed milk, 1 can evaporated milk, 1 cup heavy cream and 3/4 cup Hershey's syrup. 

CREAM TOPPING: beat 2 cups of heavy cream, 1 cup sugar, 1/4 cup cocoa and 1tsp vanilla extract until stiff.

Szechwan Shrimp and Mango

Szechwan Shrimp and Mango

Szechwan Shrimp and Mango
     This recipe came from a magazine.  I made a few changes to this recipe. 
1/4 cup rice wine vinegar (I added water instead)
2 tablespoons of hoisin sauce
1 teaspoon szechwan chili sauce (I used to teaspoons of szechwan seasoning mix)
1 clove garlic, minced
1 red sweet pepper
1/2 cup fresh mango chunks
Marinate 1lb peeled, devined shrimp in the refrigerator for 10 to 20 minutes (I skipped this part to since there is no gas for the grill and decided to cook the shrimp and all the ingredients in a pan with the marinade.) Drain and reserve marinade/  On four 12 inch skewers, thread shrimp with sweet pepper cut into 1 inch pieces ( I used green bell pepper instead), mango chunks and 2 green onions bias sliced 1 inch pieces.  grill kabobs 6 to 10 minutes or until shrimp are opaque, turning once halfway through and brushing with marinade.

Polynesian Meatballs, Ham and Swiss Roll Ups and Basic Cookie Dough

                  Polynesian Meatballs

   This recipe is from Minute Rice (I think)

   Bake time: 30 minutes

1 20ounce can crushed pineapple, divided
1 pkg. 20 ounce ground turkey or chicken
2 cups of MINUTE brown rice (IMPORTANT: MAKE SURE YOU USE MINUTE RICE: REGULAR BROWN RICE WILL NOT COME OUT COOKED)
3/4 cup green onions, divided
1/2 cup teriyaki sauce, divided
1 egg, lightly beaten
1 tsp. ginger
1/2 tsp. nutmeg
2 tbsp orange marmalade

PREHEAT: oven to 350 degrees.

DRAIN: 1/2 cup crushed pineapple for meatballs.  Reserve remaining pineapple and juice for sauce. 

COMBINE: ground turkey or chicken, rice, 1/2 cup pineapple, 1/2 cup green onion, 1/4 cup teriyaki sauce, egg, ginger and nutmeg in large bowl; mix well.

SCOOP: mixture and gently roll into desired meatball size; place meatballs on aluminum lined baking sheet with sides.  Bake 25 to 30 minutes or until meatballs are done.

WHILE: meatballs are baking, to make sauce, combine remaining pineapple and juice, remaining 1/4 teriyaki sauce and orange marmalade in medium sauce pan; heat to boiling.  Reduce heat and simmer, uncovered 3 to 4 minutes.  Stir in remaining 1/4 cup green onions.

TOP: cooked meatballs with sauce.  Serves 6 to 8.



     Baked Ham and Swiss Roll-Ups
This recipe I really didn't use.  I kinda did it my way and it turned out good it was perfect for lunch.
I used crescent rolls, deli Virgina baked ham, Swiss cheese, and onions.  I placed one piece of ham rolled it up, then wrapped a piece of Swiss around that, then wrapped another piece of ham around that, added a few onions and rolled up the crescent roll.  They were done as the package directed (for the crescent rolls).



Basic Cookie Dough Recipe

I am not sure where this recipe came from.

1 cup butter, softened

1 1/2 cups sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1 teaspoon vanilla

3 cups all purpose flour

ONE: In a large bowl beat the butter with electric mixture medium to high speed for 30 seconds.  Add sugar, baking soda and salt, beat until combines.

TWO: Beat in eggs and vanilla until combined.  Beat in as much flour as you can with electric mixer.  Stir in any remaining flour.

THREE: Divide dough in half and chill for 2 hours (I was able to make cut out cookies without refrigerating).  Roll on lightly floured area and cut into desired shapes bake to a golden brown. 

For some reason I didn't put the time on it so for the cookies I made this afternoon I tried with 12 minutes, they were a little too golden so I tried the next batch at 10 minutes and they turned out perfect!



Fondant topped.                                                                                 Frosting Drizzle!

Shrimp Etouffee and Bake Sale Items

This recipe got a smiley face.

Shrimp Etouffee

by a magazine that I can't remember

4 tablespoons butter, softened

1 cup chopped onion

1 cup chopped bell pepper

3/4 cup chopped celery

3 garlic cloves, minced

1.1 ounces all purpose flour about 1/4 cup

2 teaspoons Cajun seasoning

1/4 teaspoon dried thyme

2 8 ounce bottles calm juice

(we omitted this and used 16 ounces of water instead)

3/4 cup chopped tomato

1 teaspoon Worcestershire sauce

1/2 cup chopped green onions

1/2 teaspoon salt

1 pound large shrimp, peeled and deveined

2 2/3 cups hot cooked long grain rice

     1. Melt 1 tablespoon butter in a dutch oven over medium heat.  Add onion, bell pepper, celery, and garlic to pan; cook 8 minutes or until very tender and onion begins to brown, stirring frequently.  Place onion mixture in a bowl.  Melt remaining 3 tablespoons butter in pan.  Stir in Cajun seasoning, thyme and clam juice; cook for 1 minute.  Stir in onion mixture, tomato and Worcestershire sauce; simmer for 15 minutes or until thick.  Add green onions, salt, and shrimp; cook for 6 minutes or until shrimp is done, stirring occasionally.  Serve over hot cooked rice.

Bake Sale Items

Chocolate Silk Pie



This recipe came from my mom and I'm not sure where it came from originally.

 3/4 cup brown sugar

1/4 cup butter

3 eggs

1 1/2 cup semi sweet chocolate chips

1 1/2 tsp. instant coffee

1 tsp. vanilla extract

1 cup almonds

1/4 cup all purpose flour

1 unbaked pie shell

     In a mixing bowl beat brown sugar and butter until fluffy.  Beat in 1 egg at a time.  Mix in chocolate, coffee and add flour my mom omitted the almonds and decorated the top instead.  Mix well pour into shell.  Bake on lower rack at 375 degrees ( it didn't give how long to bake it.  I baked mine for 25 minutes).  The top is just cool whip!

My Fancy Cupcakes

Creole Shrimp and Sausage Stew and Dark Chocolate Cookies

Tonight's dinner was great!  We all loved the stew and the cookies are for me to take to church to add to the dessert table.  I personally don't like cream cheese and kinda turn up my nose after finding out that it's in certain things; but the cookies are good.  They taste like one of the chocolate pastries from Pop Tarts. 

Creole Shrimp and Sausage Stew

This recipe came from a magazine and again I don't remember which one.

2 teaspoons olive oil
1 cup chopped bell pepper
1 teaspoon minced garlic
3/4 cup chicken broth
1 10ounce can of diced tomatoes with green chilies, undrained
8 ounces peeled and deveined shrimp
1 can kidney beans, drained and rinsed
2 tablespoons chopped fresh parsley

1. Heat a large saucepan over medium high heat.  Add oil to pan; swirl to coat.  Add bell pepper, garlic and sausage to pan; saute 3 minutes or until bell pepper is tender, stirring occasionally.  Add broth and tomatoes; bring to a boil.  Stir in shrimp and beans; cover , reduce heat, and simmer 6 minutes or until shrimp are done.  Sprinkle with parsley.  Yield: 4 servings.

     Dark Chocolate (Heart) Cookies
This recipe is by: pillsbury
     COOKIES:
1/4 cup butter softened
3oz cream cheese
1/3 cup semi-sweet chocolate chips, melted
1 egg
1 box devil's food cake mix
FROSTING:
1/2 cup Pillsbury creamy supreme strawberry frosting
     1. Heat oven to 375 degrees.  In medium bowl combine butter and cream cheese, beat until smooth.  Add melted chocolate and egg, beat until well blended.  Add cake mix, beat until well mixed.
     2. On lightly floured surface, roll half of dough at a time until 1/8 inch thickness.  Cut with floured 3-inch heart shaped cookie cutter ( we used different ones since it isn't Valentine's Day).  Place 1/2 inch apart on ungreased cookie sheets.                                                        
     3.  Bake at 375 degrees 7 to 9 minutes or until edges are set.  Cool 2 minutes remove from cookie sheet.  Cool ten minutes or completely cooled.
    4. Place frosting in small microwave safe bowl.  Microwave on HIGH for 15 seconds, stir frosting until smooth.  Drizzle over cooled cookies.

Thanks for reading God Bless!

Let's Get Caught Up Again...

I hope everyone had a blessed Easter.  We were very blessed to spend Easter with family.  Ok, I  have a lot of catching up to do.  Here are the recipes and/or ideas for you guys.
1. Tim's Tailgate Chili
2. Pork Tenderloin in Peaches and Pecan Sauce
3. Mexican Pork Quesadilas
4. Penne with Sage and Mushrooms
5. Southwest White Chicken Chili
6. Chinese Chews
7. A Digging Bunny Cake
8. Cincinnati Turkey Chili
     Alright, Let's get started:

Tim's Tailgate Chili
 This recipe is by French's
  Makes 8 Servings
   2 lbs ground beef (we used ground turkey)
   1 cup chopped onions
   28oz can crushed tomatoes in puree
   15oz can red kidney beans undrained
   1/2 cup of worcheshire sauce
   2 packages of chili seasoning mix (we used one and it still   was good)
    COOK meat and onion in a non stick pot until meat is browned.  Drain.
    STIR in remaining ingredients.  Heat to boiling.  Simmer for 15 minutes.
This recipe was rewarded a smiley face!

           Pork Tenderloin with Peach and Pecan Sauce
                     This recipe is from Campbell's
          Prep: 20 min.  Cook: 20 min.  Makes 4 servings
1 tbsp olive oil
pork tenderloins cut in 3/4 inch thick
2 cloves, garlic minced
2 green onions, sliced
1 can condensed mushroom soup
1 can sliced peaches, reserve juice
2 tbsp honey
3 tbsp soy sauce
1/4 cup halved, chopped pecan pieces
hot cooked rice (this was a day I forgot about the rice)
     1. Heat oil in a medium non stick skillet over medium - high heat.  Add pork and cook until well browned on both sides.  Remove pork from skillet.
     2. Add garlic and onions to skillet and cook and stir 1 min.  Stir soup, peach juice, soy sauce and honey to skillet.  Heat to a boil.  Cook 5 minutes or until soup mixture is slightly reduced.
     3. Return pork to skillet.  Stir in peaches.  Reduce heat to low.  Cook until pork is cooked through.  Stir in pecans.  Serve pork and sauce with rice.  Sprinkle with additional green onions if desired.
     One of my kids was not too thrilled by the pecan and she called the peaches slugs, but it still got a smiley face in the cookbook. 

                       Dripping Roast Beef Sandwich
                               Recipe by: Campbell's
         Prep: 5 min.  Cook: 20 mins.  Makes 4 servings
                         1 can french onion soup
                         1 tbsp worceshire sauce
                         3/4 lb. thinly sliced roast beef
                         4 hoagie rolls
                         4 slices of provolone cheese
                         3/4 of mild banana peppers (pickled)
1. Heat oven to 400 degrees.
2. Heat soup and worceshire sauce in saucepan over medium - high heat until boiling.  Add beef and heat through.
3. Divide beef mixture among rolls.  Top beef mixture with cheese and place on baking sheet.
4. Bake 3 minutes or until cheese is melted.

This was another winner of the smiley face award.

Chinese Chews

     This recipe is from mom's kitchen

3/4 cup all purpose flour
1 cup sugar
1 tsp baking powder
1/4 tsp salt
1 cup chopped dates
1 cup chopped walnuts
3 well beaten eggs
Mix all dry ingredients, then dates, walnuts and eggs.  Bake 350 degrees for 15 minutes.  Bake in greased and floured pan.

For the Mexican Pork Quesadillas I don't have a picture, but this recipe also earned the smiley face sticker.

Mexican Pork Quesadillas

I am not sure where this recipe is from (I do know that it is from a magazine)

Prep: 30 minutes  Marinate: 20 minutes  Grill:9 minutes

1/2 cup plus 3 tablespoons of lime juice

1/4 cup fresh snipped cilantro, divided

1 tablespoon honey

2 cloves garlic, thinly sliced

1 pound boneless pork loin chops

1 medium red onion sliced about 1/2 inch thick

1 medium sweet pepper seeded and cut length wise into quarters

2 green onions thinly sliced

1/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

8 ounces of pepper jack cheese, shredded

12 6-inch flour tortillas

sour cream or salsa

ONE combine the 1/2 cup of lime juice, 2 tablespoons of the cilantro, honey and garlic in a large resealable plastic bag set in shallow dish.  Add pork chops.  Seal bag; turn to coat.  Marinate in refrigerator for 20 minutes.  Drain pork chops and discard the bag.

TWO for a charcoal grill place pork chops, onion slices and pepper quarters on the rack of an uncovered grill directly over medium coals.  Grill veggies to 5 to 7 minutes or until browned crisp-tender, turning to brown evenly.  Grill pork chops for 7 to 9 minutes or until pork chop is slightly pink in the center turning once halfway through grilling.

THREE meanwhile, combine the 3 tablespoons of lime juice the remaining 2 tablespoons of cilantro, the green onions, salt and black pepper in a large bowl.  Chop grilled pork, onion and pepper and add to the green onion mixture. 

FOUR Sprinkle cheese evenly onto one half of the top of each tortilla.  Top cheese with pork mixture fold plain half of tortillas over filling.  For a charcoal grill place 6 of the filled tortillas on  the rack of an uncovered grill directly over medium coals.  Grill for 2 to 3 minutes or until tortillas are lightly browned.  turning once halfway through grilling. 

FIVE cut each quesadilla into wedges and serve with eithe4r sour cream or salsa or both.

This one got a smiley face too.  Penne with sage and mushrooms.

Penne with Sage and Mushrooms

This recipe is from a magazine I am not sure which one.

1 whole garlic head

2 tablespoons plus 1 teaspoon olive oil

2 1/2 cups of boiling water, divided

1/2 oz dried wild mushroom blend

8 oz penne uncooked

1/4 cup fresh sage leaves

2 1/2 cups cremini mushrooms

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup chicken broth

2 ounces parmigiano Reggiano cheese, divided

1. Preheat oven 400 degrees.

2. Cut top off garlic head.  Place in a small baking dish, and drizzle with 1 teaspoon of olive oil; cover with foil, and bake for 45 minutes.  Remove dish from oven.  Add 1/2 cup boiling water to dish; cover and let stand for 30 minutes.  Separate cloves; squeeze to extract garlic, pulp into water.  Discard skins.  Mash garlic pulp mixture with a fork and set aside.

3. Combine remaining 2 cups boiling water and dried mushrooms in a bowl; cover and let stand 30 min; rinse mushrooms and drain well; and roughly chop and set aside.

4. Cook pasta according to package directions, omitting salt. 

5. Heat remaining 2 tablespoons olive oil in a large non stick skillet over medium high heat.  Add sage to pan, saute 1 minute or until crisp and browned.  Remove from pan using a slotted spoon; set aside.  Add cremini mushrooms, salt and pepper to pan; saute 4 minutes.  Add garlic mixture, chopped mushrooms and broth to pan; cook 5 minutes or until liquid is reduced by about half.  Grate 1 1/2 ounces of cheese and top each serving evenly.

Southwest White Chicken Chili

This recipe is By: Campbell's

1 tablespoon of vegetable oil ( we used olive oil)

4 boneless skinless chicken breast halves cut into cubes

4 teaspoons of chili powder

2 teaspoons ground cumin

1 large onion chopped

1 medium green pepper, chopped

1 can condensed cream of chicken soup

3/4 cup water

1 1/2 cups frozen whole kernel corn

2 can white kidney beans rinsed and drained( we used only one and it was enough)

2 tablespoon shredded cheese

1. Heat the oil in a 4-quart saucepan over medium-high heat.  Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the veggies are tender, stirring often.

2. Stir the soup, water, corn and beans in the saucepan and heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes, stirring occasionally.  Sprinkle with cheese.

This one got a smiley face.

Cincinnati Turkey Chili

The recipe came from a magazine and again I don't know which one.

4 ounces uncooked spaghetti

cooking spray

8 ounces lean ground turkey

1 1/2 cups chopped onions

1 cup chopped bell pepper

1 tablespoon minced garlic

1 tablespoon chili powder

2 tablespoons tomato paste

1 teaspoon cumin

1/4 teaspoon ground cinnamon

1 teaspoon dried oregano

1/8 teaspoon ground allspice

1/2 cup chicken broth

1 15 ounce can of red kidney beans rinsed and drained

2 1/2 tablespoons semi-sweet chocolate chips (YES, that's what I thought too)

1/4 teaspoon salt

3/4 cup shredded cheddar cheese

1. Cook pasta according to package omitting salt.  Drain, and set aside.

2. Heat a dutch oven over medium-high heat.  Coat pan with cooking spray.  Add turkey; cook 3 minutes stirring to crumble.  Add 1 cup onion, bell pepper and garlic; saute 3 minutes.  Stir in chili powder and next five ingredients all the way to the allspice.  cook 1 minute.  Add broth, beans and tomatoes; bring to a boiling.  Cover and reduce heat, simmer for 20 minutes, stirring occasionally.  Remove from heat, stir in chocolate and salt.  Serve chili on top of spaghetti.

This one got a smiley, but this wasn't our favorite.

Now for Easter Sunday I was asked to make a cake.  I found an idea for a digging bunny and thought that it would be really cute.  The bunny in search of more carrots.  Here are the pictures of the cake.



Gingered Spaghetti Salad, Lemon-Herb Roasted Chicken and Old Fashioned Chicken and Noodles

Hello!  There are two recipes that did not earn a smiley face this week.  The first one is:

Gingered Spaghetti Salad

This recipe is by: Cindy Heinbaugh

Prep: 30 min.  Serves: 8

1pkg. 16oz Spaghetti

1 cup frozen shelled edamame

3 cups cubed cooked chicken breasts

1 English cucumber

1 medium sweet red pepper, chopped

1 small sweet yellow pepper, chopped

1 small red onion, chopped

1 tsp. minced ginger root

1 cup reduced fat sesame ginger salad dressing

3 green onions, chopped

     In a dutch oven, cook spaghetti according to package directions, adding the edamame (we used a different veggie.  I like edamame's but not everyone else in this house likes them) during the last 5 minutes of cooking.  Drain and rinse in cold water.  Place in a large bowl.  Stir in the chicken, cucumber, peppers, red onion and ginger.  Sprinkle with green onions (I forgot to do this part).

Lemon-Herb Roast Chicken with Pan Gravy ( a Campbell's recipe).  This one is the second one that didn't earn smiley face.  I think that we will try this recipe again at a later date.  My chicken didn't cook all the way through and usually I do a good job at baking it.  I think maybe on this night I was in a hurry.  The pan gravy was really good!  So this recipe could get a status change!

Lemon-Herb Roast Chicken with Pan Gravy

Prep: 15 min.     Roast: 1 hour and 35 min.     Cook: 10 min.     Makes 6 servings

1 lemon                                                           1tbsp chopped fresh thyme leaves or 1 tsp dried thyme

1 can 10 3/4oz Campbell's Condensed Cream of Chicken Soup

1tbsp chopped fresh rosemary leaves              3 cloves garlic, minced

1 roasting chicken (5 to 7 lbs)                          1/4 cup dry white wine

1/4 cup water

1. Heat the oven to 375F.  Grate 1 1/2tsp. zest and squeeze 1 tbsp juice from the lemon. 

2. Stir the lemon zest, lemon juice, soup, rosemary, thyme, and garlic in a medium bowl.  Reserve 1 cup soup mixture for the gravy.  Place the chicken into a shallow roasting pan.

3. Roast for 1 hour and 15 minutes or until the chicken is cooked through.  Remove the chicken to a serving platter and keep warm. 

5.  Spoon off any fat from the pan juices.  Stir the wine in the roasting pan and heat over medium-high heat to a boil, scrapping up the browned bits from the bottom of the pan.  Stir in the reserved soup mixture and water and cook until the mixture is hot and bubbling.  Serve the gravy with the chicken.

Here is the one that got a smiley face this week.  Old-Fashioned Chicken and Noodles, I am not sure where I got this recipe.  I do know that it came out of a magazine, but which one I couldn't possibly remember.

Old-Fashioned Chicken and Noodles

Prep:30min  Cook:20min  Cool:35min

3 medium onions, chopped (1 1/2 cups)

3 Stalks celery, sliced (1 1/2 cups)

2 cloves garlic, minced

1 tablespoon olive oil or butter

3 pounds bone in chicken thighs, skinned

4 cups reduced sodium chicken broth ( about two cans)

1 12-ounce package of frozen egg noodles

1 cup water

4 carrots, sliced (2 cups)

1 1/2 teaspoons dried thyme, crushed

1 teaspoon poultry seasoning (I forgot this step)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 teaspoons cornstarch ( I also forgot this part)

1 1/2 cups of frozen peas ( we used frozen mixed veggies)

2 Tablespoons lemon juice (forgot this one too)

ONE: In a 6 quart pressure cooker cook onion, celery, and garlic in hot oil or butter, stirring often, for 3 minutes.  Add chicken pieces, broth, frozen egg noodles, water, carrots, thyme, poultry seasoning, salt and pepper.  Lock lid in place.

TWO: Bring to pressure over high heat (20 to 30 minutes); immediately remove cooker from heat.  Set cooker aside until pressure as dropped (about 25 minutes).  Remove chicken; set aside to cool slightly.  Remove meat from bones;discard bones.  Chop the chicken.  Add cooked chicken to the noodle mixture.

THREE: In a small bowl, dissolve cornstarch in 2 tablespoons water.  Add cornstarch mixture to pan along with peas and lemon until slightly thickened and bubbly; cook and stir 2 minutes more.  Makes 6 to 8 servings.

Okay, I didn't do it this way at all.  I cut the chicken pieces up before I ever started.  I don't have a pressure cooker either and I missed some steps too, but everyone at the dinner table still liked it.  Well almost everyone, my daughter ate it, but I could tell it was not her favorite dish.





Yellow Chics and Cake Pops

Hello everyone,
      These are my yellow chic cupcakes.  The idea is from a book; Hello,Cupcake! Instead of using the entire design like they had I changed my up a little.  I also used cake balls for the heads instead of donut holes.



   I also did some cake pops with the left over cake balls.  I remembered this time to use melted candy on the sticks and then decorate them.  Needless to say they are able to stand up without sliding off. 



Italian Sausage Burgers

Hello everyone.  So far in this new composition cook book I have done really good about the recipes I choose to go in there.  Almost all of them has gotten a smiley face; this recipe got one too.

                                                             Italian Sausage Burgers

                                                         prep: 20 min.     grill: 14 min.

                                                      I think this is another Publix recipe

                                                    1 pound ground beef (we used turkey)

                           4 ounces bulk pork sausage (we used Johnsville's ground Italian)

                                                               1 cup marinara sauce

                           2 Tablespoons snipped fresh basil or teaspoons dried basil, crushed

                                             1/4 cup finely shredded Parmesan cheese
                                  4 slices Publix Bakery Italian 5-grain bread, toasted
                               1 to 2 ounces provolone or mozzarella cheese shredded
                                                    fresh basil, shredded (optional)
ONE: In a large bowl combine beef, sausage, 2 tablespoons of the marinara sauce, the Parmesan and snipped basil.  Shape into four 3/4 inch thick patties.
TWO: For a charcoal grill place patties on grill rack directly over medium coals.  Grill, uncovered, for 14 to 18 minutes or until an instant read thermometer inserted in a patty registers 160 degrees, turning once halfway through grilling.  (For gas frill preheat grill.  Reduce heat to medium.  Place patties on grill rack.  Cover and grill as above.)
THREE: Serve each patty on a slice of toasted Publix Bakery Italian 5-Grain bread.  Heat remaining marinara sauce and spoon atop patties.  Sprinkle with cheese and, if desired, top with shredded basil.  Makes 4 servings.



Many dishes and desserts

Herb-topped stuffed tomatoes

     prep: 25 min.   serves:4
This recipe is by: Mary Relyea

1 cup chopped onion
1 garlic clove, minced
1 tbsp plus 2 tsp butter divided
1/4 cup plus 1 tbsp seasoned bread crumbs
2 tbsp grated Parmesan cheese
4 large tomatoes, halved
1 tbsp chopped fresh basil
1 tbsp minced fresh parsley

1.  In a small skillet, saute onion and garlic in 1 tbsp butter until tender.  Melt remaining butter.  In a small bowl, combine the onion mixture, bread crumbs, cheese and melted butter. (With this step I added cooked ground turkey meat so it will be more like a dinner and not an appetizer). Spoon 2 tbsp onto each half.
2.  Place on a baking sheet.  Broil 8 inches from the heat for  4-5 minutes or until lightly browned.  Sprinkle with basil and parsley.  Serve immediately.

Soft Crinkle Molasses Cookies

(I am not sure where this recipe came from)

1 cup sugar

3/4 cup shortening or butter (1/2)

1/4 cup light molasses

1 egg

2 cups all purpose flour

2 1/2 teaspoons baking soda

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1/4 tsp salt

granulated sugar

Heat oven to 350 degrees.  In large bowl, combine sugar, shortening or butter, molasses and egg.  Beat at medium speed until well blended.  Add flour, baking soda, cinnamon, cloves and salt.  Beat at low speed until soft dough forms in the shape of 1 inch balls, roll in sugar.  Place balls 2 inches apart onto ungreased cookie sheet.  Bake 8 to 12 minutes.  Cool completely before serving.  Makes up to 6 dozen.

CAKE BALLS FOR A GA BAKE SALE

It wasn't until recently that I discovered that in order to have cake pops I needed to dip the end of the stick into candy melts or chocolate melts.  Then insert the stick into the ball.  I had to laugh at myself. 

Quick Peanut Butter Blossoms

This recipe came from General Mills

Ingredients: 1 roll refrigerated peanut butter cookie dough

granulated sugar

36 Hershey's Kisses, unwrapped

Instructions:  1. Heat oven to 375 degrees (I followed the cookie dough package on this part).  Shape dough into 1 inch balls.  Roll in sugar; place 2 inches apart on ungreased cookie sheet. 

2. Bake 10-12 minutes or until edges are browned and cookie is set.  Immediately press a Hershey's Kiss into center of each cookie.  Remove from cookie sheet and place on wire rack.  Cool completely.  Makes about 3 dozen.

Asian Turkey Sliders

I am not sure but I think that this recipe is from Publix

1 egg, lightly beaten

1medium carrot, shredded

1/3 cup panko (Japanese style) bread crumbs

1 tablespoon soy sauce

18 to 20 ounces of uncooked ground turkey

8 publix bakery dinner rolls, split and toasted (i left out the toasted part)

Bottled sweet and sour sauce (we opted out of this step)

3/4 cup shredded napa cabbage or Chinese cabbage (Bok Choy)

One:  In large bowl combine egg, carrot, panko and soy sauce.  Add ground turkey, mix well.  Shape into eight 3/4 inch thick patties.

Two: (I fried these on the stove instead of grilling); For a charcoal grill place patties on the greased rack of an uncovered grill directly over medium coals.  Grill for 14 to 18 minutes or until done turning once halfway through grilling.  For gas grill preheat grill.  Reduce heat to medium.  Place patties on greased grill rack.  Cover and grill as above.