Monday, September 22, 2014

Yummy Hero Sandwiches

I have had this recipe for so many years.  I actually first got it out of one of my little cookbooks, you know those small pamphlet like soft cover books?  I want to say it was from Pillsbury but I'm not 100% on that.

Anyway, it is a recipe that I have kept on hand for many years, since my children were toddlers, and I remember making it quite a few times for us when we had family visiting.  I know my brother in law really enjoyed it too.

If you're looking for a quick yummy Friday night treat, then this is it.  I love the fact that you can change up the ingredients to suit your taste.  Don't like the chicken?  Use ham.  Don't want green pepper, omit.  Change it up, fix it how you like but do give it a try, you will most definitely enjoy it.


Yummy Hero Sandwiches
Yummy Hero Sandwiches


1 medium onion, halved, thinly sliced
1 medium bell pepper, any color, thinly sliced
2 (13 7/8 ounce) cans refrigerated prepared pizza crust
2 tablespoons Dijon mustard
1/2 lb thinly sliced cooked chicken
3 ounces turkey pepperoni, thinly sliced ( approx 40 pieces)
8 ounces cheddar cheese, thinly sliced
1 egg
1 teaspoon sesame seeds



Heat oven to 400ยบ.  Grease 13x9 inch pan with cooking spray.

In a non stick skillet spray veggie cooking spray and add onions and peppers; cook 3 to 5 minutes, stirring occasionally, until tender.
Unroll 1 can of dough; place in pan starting at center, press out dough just to the edge of the pan (do not go up the sides).

Spread mustard over dough.  Top evenly with chicken, pepperoni, onion mixture and cheese.
Unroll remaining can of dough over cheese, stretching to edges.  In a small bowl, beat egg; brush over top.  Sprinkle with sesame seeds.

Bake 23 to 28 minutes or until golden brown and thoroughly heated.  Let stand 10 minutes.

Cut into 8 pieces to serve.

Yummy Hero Sandwiches

Saturday, August 30, 2014

Hot and Spicy Lasagna

A few years ago, and I mean quite a few years ago, my daughter was still about 2 or 3 years old, and we had gone to Oklahoma to visit my mother in law.

Hot and Spicy Lasagna

One of the things she made for us to eat, was her Hot and Spicy Lasagna.  I remember that I loved it so much and asked her for the recipe.  Instead of scribbling it down on a piece of paper, she actually bought me her church cookbook, which included this recipe plus a few others from her mother, sister and niece.  A real treasure for me.

Hot and Spicy Lasagna

I love this little book, I think that church cookbooks tend to hold some of the best homemade recipes.

I hope you enjoy this recipe as much as we do.

Hot and Spicy Lasagna

Hot and Spicy Lasagna
Credit: Pat Bourland

1 lb. hot sausage
1 clove garlic, minced
1 Tbsp basil flakes
1 1/2 tsp. salt
1 can (10 oz) diced tomatoes and green chiles
2 (6 oz) cans tomato paste
10 oz. lasagna noodles
24 oz. creamy cottage cheese
1/2 c. grated Parmesan
2 beaten eggs
1/2 tsp. pepper
2 Tbsp. parsley flakes
1 lb. Mozzarella cheese, sliced

Brown sausage slowly;  spoon off excess fat.  Add garlic, basil, flakes, salt, tomatoes and green chilies and tomato paste;  simmer, uncovered for 30 minutes, stirring occasionally.  Cook noodles in large amount of boiling water until tender;  drain.  Rinse;  drain again.

Combine remaining ingredients except Mozzarella cheese.  Place 1/2 of the noodles in 13 x 9 x 2 inch baking dish;  spread 1/2 of the cottage cheese filling over noodles.  Add 1/2 of the Mozzarella cheese and 1/2 of the meat sauce.  Repeat layers.  Bake at 375 for 30 minutes.

Hot and Spicy Lasagna

Friday, August 29, 2014

Cherry Cheese Coffee Cake

It has been such a long time since I've last had this coffee cake.  I always wonder why I stop making something, or tend to forget about it, when it's something that I know I love.

This Cherry Cheese Coffee Cake is a Pampered Chef Recipe.  I can actually remember the very first time I tried it.  I was hosting a Pampered Chef Party at my house, when we still lived on base in Idaho.  The hostess had asked me to pick a few things for her to prepare and I honestly didn't know what to pick because I hadn't tried anything at all, so this was her suggestion.

I remember that I kept thinking that it was so easy to make, and obviously wondered if it would taste good.

One bite and I was hooked.  Since then it has become one of our favorites and I have tried it with apple, strawberry, lemon, blueberry and raspberry fillings, each one just as good as the other.

Last weekend I went to a barbecue at my brother's house, it was sort of a last minute thing and I didn't know what to take.  I don't even know how I remembered this dessert, but I'm glad I did because I happened to have everything on hand.

Give it a try if you haven't before, I can almost guarantee that you will love it just as much as I do.

Cherry Cheese Coffee Cake

Cherry Cheese Coffee Cake

Cake & filling
2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered sugar
1 egg
1/2 tsp. vanilla or almond extract
21 oz. can cherry pie filling

Glaze
1/2 cup powdered sugar
2-3 teaspoons milk

Preheat oven to 350 degrees F. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center. Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center. Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough. Top with pie filling. Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown. Cool slightly. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.

Cherry Cheese Coffee Cake

Tuesday, August 19, 2014

Menu Plan - August 18th - September 1st

This month seems so very long, doesn't it?

I have done the grocery shopping and the menu planning for the next two weeks, so here we go.  Keep in mind that sometimes I switch meals around, if let's say on a specific day I realize that I forgot to thaw the meat for that meal, or if I feel like something else from the menu, I just switch the days.

The great thing about menu planning is that it's not written in stone, it is an outline and helps tremendously when doing the grocery shopping, but it doesn't mean you are not allowed to switch things around here and there.  Just go with the flow.


Monday 18th
L:  French Bread Pizzas
D:  Pork Chops with Parmesan Potatoes

Tuesday 19th
L:  Clam Chowder with Oyster Crackers, Sliced Peaches
D: Slow Cooker Pot Roast, Carrots, Potatoes

Wednesday 20th
L:  Green chile and bean burritos
D:  Bratwurst Hoagies w/ Sauerkraut, Fries

Thursday 21st
L:  Grilled Cheese and Ham Sandwiches
D:  Steaks with cream sauce, Rice, Salad

Friday 22nd

L:  Ramen Noodles (we love these for a quick lunch)
D:  Spaghetti Pizza Pie, Salad



Spaghetti Pizza Pie

Saturday 23rd
L:  Hotdogs
D: Portuguese Bean Stew, Rice

Sunday 24th

L:  Bacon, Eggs, Toast
D: Mini Cheese Topped Meatloaves, Mashed Potatoes, Steamed Broccoli


Monday 25th
L:  Cheesy Quesadillas
D:  Yummy Hero Sandwiches

Tuesday 26th
L:  Ravioli
D: Salisbury Steak, Rice

Wednesday 27th
L:  Cheese and Ham Sandwiches, Fruit
D:  Chicken Stroganoff, Mashed Potatoes


Chicken Stroganoff



Thursday 28th
L:  Hotdogs, Carrot and Celery Sticks
D:  Fettucine Alfredo

Friday 29th
L:  Leftovers
D:  Chicken Egg Rolls, Salad
Chicken Egg Rolls


Saturday 30th
L:  Homemade Pizza
D:  Hot and Spicy Lasagna
 
Sunday 31st

L:  Bacon, Eggs, Toast
D: Baked Pork Chops, Mash, steamed broccoli

Tuesday, August 12, 2014

{ Cheesy Pork and Veggie Rice }

Cheesy pork and veggie rice

You know when you buy a pack of pork chops and you think there are more in there than there really are?  But you don't notice it until you go to cook them for dinner?

It's not the first time I've done this, either because I forget that there are not enough in there when I buy them, or because I have a pack of pork tenderloin chops sitting in the freezer that need to be cooked, and are just not enough to feed everyone.

I came up with this recipe last night as I sat there staring at 6 small chops and wondering how I would feed 4 of us.

The result was a delicious, filling meal that everyone enjoyed.  I paired this rice with some corn on the cob and dinner was a success.

Please keep in mind that I don't measure, I learned how to cook at a very young age with my great grandmother and she never measured.

Cheesy pork and veggie rice
Cheesy Pork and Veggie Rice

Pork tenderloin chops (I had 6 small ones), diced into small cubes
1 small onion, thinly sliced
olive oil
salt and pepper to taste
garlic powder to taste
1 bay leaf
paprika to taste
Turmeric to taste
Small bag of mixed veggies
1 and a half cups of rice
3 cups of water
shredded cheese

In a large skillet, add a tablespoon or two of olive oil, the onions and the bay leaf.  Season with the salt and pepper, garlic powder and paprika to taste, stir well and cook on medium/high until onion is translucent.

Add the pork and cook until brown making sure it is cooked all the way through, then add in the mixed veggies.  Stir and simmer for about 5 minutes. 

Add the rice, stir well and pour in the water.  At this point, sprinkle on some turmeric, I like my rice to look nice and yellow so I added about a teaspoon, stir.  Turn the heat down to medium and cook for about 20 minutes or until the rice is to your taste.  Some people like it very well done, others prefer their rice with a bit of a bite to it. 

When the rice is cooked to your liking, sprinkle on some cheese, stir, place a lid on the skillet and let it sit for about 5 minutes until the cheese is melted and gooey.  Enjoy!!!

Cheesy pork and veggie rice

Monday, July 28, 2014

{ Menu Plan Monday }

I only have meals planned until Friday, as that is when I will need to go to the grocery store.  I will be working on the new Menu Plan today, and I'm really going to try and make it very simple and inexpensive, as our budget is quite tight this month.

We'll see how it goes.


Monday -
Chicken Tetrazzini, Salad



Tuesday
Oven Chili Dogs

Oven Chili Dogs



Wednesday -
Cheesy Spanish Rice Casserole, Veggies




Thursday
Homemade Quesaritos


Friday
*Grocery Shopping *

Saturday -

Sunday -

Tuesday, July 22, 2014

{ Crockpot Beef Stroganoff }

Ooooohhhhh beef stroganoff.  I think it is right up there in the comfort food list for me.  I don't make it very often, but this quick and easy crockpot recipe may just change that.

Crockpot Beef Stroganoff

Crockpot Beef Stroganoff
Source:  All Recipes


1 1/2 pounds top round steak, cut into strips
salt and pepper to taste
1/2 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can canned mushrooms
1/4 cup water
1 tablespoon dried chives
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 cube beef bouillon
1/4 cup white wine
1 tablespoon all-purpose flour
1 (16 ounce) container sour cream
1/2 cup chopped fresh parsley



Place the beef in the bottom of a slow cooker, and season with salt and pepper to taste. Place onion on top of beef, and then add mushroom soup, mushrooms, and water. Season with chives, garlic, Worcestershire sauce, and bouillon.

In a small bowl, mix together the wine with the flour. Pour over the beef.

Cover, and cook on Low for 6 to 7 hours. Stir in the sour cream and parsley, and continue cooking for 1 hour.

{ Bread Machine Yeast Rolls }

As much as I love making fresh bread and kneading the dough and going through the whole process, sometimes I rely on my bread machine.  Especially if I want a loaf or rolls but have other things going on and don't have the time to be in the kitchen.

This recipe is wonderful for that, not only does it always turn out great, but I can get the dough going while I finish chores or run an errand.

Bread Machine Yeast Rolls

Bread Machine Yeast Rolls
Source: Betty Crocker

1 cup water
2 tablespoons butter or margarine, softened
1 egg
3 1/4 cups Gold Medal™ Better for Bread™ flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons bread machine or active dry yeast
Butter or margarine, melted, if desired


Measure carefully, placing all ingredients except melted butter in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycle.

Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
Grease large cookie sheet with shortening. Divide dough into 15 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Cover and let rise in warm place 30 to 40 minutes or until double. (Dough is ready if indentation remains when touched.)

Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Brush tops with melted butter. Serve warm, or cool on wire rack.

Bread Machine Yeast Rolls