December 27, 2009

Cheese Stuffed Shells

· 2 beaten eggs
· 2 cups shredded mozzarella
· 1 ½ cups ricotta
· 1/3 cup grated parmesan
· 2 teaspoons dried parsley
· ¼ teaspoon pepper
Mix everything together. Use mixture to stuff shells or manicotti. Bake at 350* for 25-35 minutes (until bubbly).
Serve with meat sauce or marinara sauce.
Alternatives: Add some cooked, drained spinach to the mixture. Or add some ground meat, cooked and seasoned. Cool meat some before mixing it with the cheeses. Stuff and cooked as directed.

No Oat Apple Crisp

· 4 cups sliced apples
· 2 teaspoons cinnamon, divided
· ½ cup water
· ½ cup white sugar
· ½ cup brown sugar
· ¼ cup butter
· ¾ cup all-purpose flour
1. Preheat oven to 350*F. Grease an 8x8 inch baking dish.
2. Place apples in prepared dish. Sprinkle with one-teaspoon cinnamon. Pour water all over. In a bowl, cream together sugar and butter. Blend in flour and other teaspoon of cinnamon until mixture forms crumbles. Sprinkle mixture evenly over apples.
3. Bake for 40 to 50 minutes, until apples are tender and crust is golden.

Banana Nut Bread

· ½ cup butter
· 1 cup sugar
· 2 eggs, beaten
· 3 mashed bananas (1 cup)
· 2 cups flour
· ½ teaspoon salt
· ½ teaspoon baking soda
· ½ teaspoon baking powder
· 3 tablespoons buttermilk
· ½ teaspoon vanilla
· ½ cup chopped nuts, optional

Beat butter and sugar together. Beat in eggs and bananas. Sift dry ingredients and add to banana mixture. Beat in milk and vanilla. Stir in nuts. Pour into a greased loaf pan. Bake for 1 hour at 350 degrees.
Double the recipe and cook in a Bundt pan. Over-ripe bananas also make a moister nut bread.

Banana Nut Bread made with half whole wheat flour. I also decreased the amount of sugar just a little bit. Still just as moist and yummy! 

Sloppy Joes

1 lb. ground meat (beef, turkey, deer, etc.)
¼ c. Ketchup
1 tbs. Worstersier Sauce
1 squirt. mustard
1 tbs. brown sugar
1 Pkg. Whole Wheat Hamburger Rolls
1. Brown ground beef in a pan. When cooked through add additional ingredience except rolls and simmer for 5 minutes.
2. Spoon into hamburger rolls and enjoy.

Pumpkin Bread

3 cups sugar
1 cup butter, melted (can use oil)
4 eggs
1 can pumpkin (2 cups using homemade)
3 ½ cups flour
2 teaspoons baking soda
1 ½ teaspoon salt
1 teaspoon cloves
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
½ cup water
1 cup chopped nuts of your choice (optional)
Sift dry ingredients together with spices. Cream butter and sugar. Add eggs and pumpkin and mix well. Mix melted butter and water and add alternately with flour mixture. Add nuts if using. Pour into 2 greased floured 9×5 loaf pans or one Bundt pan. Bake for 1 hour to 1 hour and 15 minutes or until done at 350*.

Peach Muffins

3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups vegetable oil
3 eggs, lightly beaten
2 cups white sugar
2 cups peeled, pitted, and chopped peaches
Preheat oven to 400°F. Line 24 muffin cups with cupcake liners. Mix the flour, cinnamon, baking soda, and salt in a bowl. In another bowl, mix the oil, eggs, and sugar. Mix the dry and liquid mixtures together just until moist. Fold in the peaches. Spoon into muffin cups. Bake 22-25 minutes.

Zesty Chicken and Pasta

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup Italian Reduced Fat Dressing, divided
2 cups broccoli florets (about 1 small bunch)
1/2 cup thinly sliced onions (about 1 small)
1-1/4 cups chopped red peppers (about 1 large)
1 Tbsp. chopped fresh parsley
1 pkg. (8 oz.) pasta, cooked, drained
1/4 cup Grated Parmesan Cheese
COOK and stir chicken in 1/4 cup of the dressing in large skillet on medium-high heat 4 min. or until no longer pink.
ADD broccoli, onions, peppers and parsley; cook until tender, stirring occasionally.
TOSS with hot pasta and remaining 1/4 cup dressing. Sprinkle with cheese.

Un-fried French Fries

1-1/2 lb. baking potatoes (about 3 medium)
1/4 cup Italian Reduced Fat Dressing
1/4 cup Parmesan cheese, grated

PREHEAT oven to 425°F. Wash potatoes; pat dry with paper towels. Cut into 1/4-inch thick strips; transfer to large bowl. Add dressing and cheese; toss well.
ARRANGE potatoes in single layer on large baking sheet sprayed with cooking spray. Spray potatoes with cooking spray.
BAKE 12 min. Turn potatoes over with large spatula. Continue baking 10 to 12 min. or until golden brown and crisp. (May need to cook longer depending on how crisp you want them.)

Cheddar Biscuits

2 c bisquick
2/3-3/4 c shredded cheddar
2/3 c milk
1/4 c butter, melted
1/4 tsp garlic powder

Mix first three, drop in spoonfulls on baking sheet. 450 for 8-10min until brown. Brush tops with the butter/garlic mixture. Done.

Potato Casserole

1 (1 lb) bag of frozen hash brown potatoes
½ cup melted butter
1 tablespoon of salt
½ tablespoon of pepper
1 can of cream of chicken soup
1 (8 oz) sour cream
1 (8 or 10oz) package of shredded sharp cheddar cheese
½ cup of chopped onion (optional)
2 cups crushed corn flakes
¼ cup melted butter
Mix first 8 ingredients together and pour into buttered casserole pan.
Top with corn flake crumbs mixed with butter.
Bake uncovered for 1 hour at 350 degrees.

Often I can't find 16oz of potatoes, but I just buy the smallest bag I can and use it all. I don't add extra ingredients unless it's a really big bag. You can also make this without the corn flake topping. I don't keep corn flakes around the house, so I usually leave it off because I don't want to spend money on a box of cereal that's not going to be eaten!

Perfect Pumpkin Pie


  • 1 (15 ounce) can pumpkin
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 (9 inch) unbaked pie crust (deeper one)


  1. Preheat oven to 425 degrees F. Whisk pumpkin, EAGLE BRAND®, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
  2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Oreo Party Pops

Oreo Party Popsby
20 popsicle or lollipop sticks
20 Oreo Double Stuff
® cookies
1 12-ounce package of semi-sweet chocolate chips
1 T. vegetable oil
Chopped nuts, colored sprinkles or miniature candies like M&M's
® or Reeses Pieces®
* To form Oreo® Pops, insert popsicle sticks into the cream center of each cookie. Set aside.
* In a small saucepan over low heat, combine chocolate and oil until melted and smooth, stirring constantly.
* Dip each cookie into the melted chocolate, coating evenly. Place dipped cookies on waxed paper and decorate with chopped nuts, sprinkles or candies.
* Leave cookies on waxed paper until completely set, then wrap in plastic wrap and tie with a bow for gift-giving.
Makes 20 Oreo® Pops

I made these last year only I didn't buy/use sticks. I just dipped them 3/4ths in the chocolate mixture. People love these - they went super fast!

Baked Artichoke and Spinach Dip


· ½ cup shredded mozzarella cheese
· ½ cup shredded Parmesan cheese, divided
· ½ cup sour cream
· ½ cup mayonnaise or salad dressing
· 1 teaspoon Dijon-style mustard
· Dash white pepper
· 1 14oz can artichoke hearts, drained and coarsely chopped (non-marinated)
· 1 cup loosely packed, coarsely chopped spinach leaves
· ½ cup finely chopped red onion (1 medium)
1. In a large bowl combine mozzarella cheese, sour cream, mayonnaise, ¼ cup of the Parmesan cheese, the mustard, and pepper. Stir in artichoke hearts, spinach and onion. Spread mixture evenly into a 9-inch pie plate. Sprinkle with the remaining ¼ cup Parmesan cheese.
2. Bake, uncovered, in a 350*oven about 15 minutes or until heated through. Serve with pita wedges, French bread, and/or crackers. Also really good with tortilla chips.
Make ahead directions: Prepare as above through step 1. Cover and chill for up to 24 hours. Uncover and bake about 25 minutes or until heated through.

December 11, 2009

Tomato Spinach Pasta Toss

2 cups uncooked whole wheat penne pasta
baby spinach (regular package of pre washed)
1 can diced tomatoes
Italian seasoning (to taste)
1/2 lb of ground Italian sausage (not in casings)
mozzarella cheese (for topping)

Boil pasta according to directions.
Meanwhile in a large skillet cook Italian sausage until browned and cooked well. Drain. Return to stove and add the can of diced tomatoes and Italian seasoning. Bring to a simmer and add the baby spinach (yes, all of it). Stir occasionally until spinach is wilted.
Serve spinach and meat sauce over pasta. Add mozzarella cheese to the top.

Menu: December

I'm doing a BIG shopping trip tomorrow for groceries. I'm going to have DH pick up a few perishables along the way. Not ideal, but it keeps me from having to grocery shop over Christmas weekend, and I'm super busy next weekend. :)

Menu: December 4th – 10th

Friday Dinner: chicken pot pie (yeah, didn't end up eating it till the end of the week; I also made two of them and put the 2nd in the freezer)

Saturday Breakfast/Lunch: homemade biscuits and scrambled eggs

Saturday Dinner: Squadron Christmas Party

Sunday Dinner: shrimp and grits

Monday – Thursday Meals:

1. Southwest fettuccine bowl (finally made it! Pretty good!)
2. Chicken Parmesan and sautéed squash
3. Leftover shrimp and grits (Monday)
4. Out to eat for friend's birthday (Thursday)

Friday 12/11: slow-cooker chili

Saturday 12/12: biscuits and eggs

Leftover Slow-cooker chili

Sunday 12/13: Rise and Shine Waffles

Chili-rubbed steaks and pan salsa with sautéed zucchini and mac & cheese

Monday-Thursday 12/14-12/17:

1. Chicken taco salads
2. Red beans and rice with turkey sausage
3. Tomato spinach pasta toss
4. Cheesy tuna noodle casserole

Friday 12/18: out to eat (probably Chinese)

Saturday 12/19: oatmeal

CGO party- Baked ziti (will post recipe if it turns out great!), French bread (from Artisan Bread in Five Minutes a Day), and cocktail sausages

Sunday 12/20: leftovers

Chicken pot pie (frozen), fix and freeze spinach lasagna (I am using ricotta instead of cottage cheese and adding some ground beef to the sauce.)

Monday-Wednesday 12/21-12/23: (ask DH to pick up perishables this week)

1. pineapple pork chops, au gratin potatoes, and green beans
2. Tortellini with fresh vegetables with chicken added
3. Frozen pizzas

Thursday 12/24: Lasagna with homemade rolls (have leftovers that I froze from Thanksgiving)

Friday 12/25: cinnamon rolls (I could make these, but I decided to take the really easy route for Christmas and buy the stuff in the can. :D)

Leftover lasagna and rolls, Spinach-Apple salad with maple-cider vinaigrette

Dessert: blackberry cobbler

Saturday 12:26: leftover cobbler

Pasta with pumpkin and sausage (I'm cutting the recipe in half.)

Sunday 12/27: Spicy Roasted chicken legs, frozen veggie, and mac & cheese

Monday-Wednesday 12/28-12/30:

1. Velveeta spinach and pasta dinner (with added squash, extra spices, and only 6oz cheese)
2. Out to eat (probably Quiznos or Carmines)
3. Tilapia, steamed rice, and broccoli

Thursday 12/31: BBQ pork shoulder (no recipe just throw a shoulder into a crockpot on low all day long till cooked; shred; use a GOOD bbq sauce like Corky's) and cornbread (I've got a new cast iron skillet that I can't wait to use for this!)

Make sausage balls for new year’s party

Friday 1/1: Leftover BBQ pork shoulder and parmesan puffs

Saturday 1/2: whole wheat applesauce muffins (makes a lot, so I'm going to freeze half of them)

Homemade BBQ pizza (will probably use boule bread from Artisan Bread book for the crust)

Going shopping Sunday 1/3.