Tuesday, June 7, 2016

Pansit

Tonight our women's church group got together and some of the Filipino ladies taught us how to make pansit.  My family has definitely become fans of this awesome dish.  I will try making it on my own soon!!!
The amount of ingredients is completely dependent on how much you plan to make.  It doesn't keep more than a day I'm told so less is more, I would imagine.  I'll try to add how much we used tonight.  While the two ladies were showing us how to make it, I was standing by another lady that would give me other tips so I'll add those in the parenthesis.
Chicken, beef, shrimp or pork--abt. 1 1/2 lbs. (usually you stir fry the meat, but you can boil the chicken if you are using chicken thighs with bones.  If you boil the meat, then you can save the broth to use for later.)
Carrots--4
Celery--4 Cabbage--1 headGreen beans--1/2 lb.?Onion--1Garlic--6-8

Vegetable OilOyster SauceSoy SauceBihon Seasoning--1 packetBlack PepperSuper Bihon Noodles--We used 1 packages of rice noodles and 2 packages of corn starch noodles combined.  If you use the corn starch or rice noodles, SOAK noodles in water in the bag while cooking chicken and veggies (you don't want the noodles to be soggy...just lightly moist.)  If you use the flour noodles, no need to soak them in water first!


Cut veggies into slivers (long & thin...it's important for presentation to have them all cut the same.) and mince garlic.  Cut meat into strips.  Pour oil into a hot pan.  When oil is hot, add onions and garlic.  When they have started to saute, add your meat.  When meat is almost fully cooked, add a few drops of oyster sauce and stir fry.  Add carrots, green beans, celery and cabbage.  Keep mixing.  Add water as needed (you can add a little seasoning from the bihon seasoning packet or use the meat broth if you boiled your meat).  Mix and add a few drops of soy sauce and a dash or two of black pepper.  Stir fry for about 10-15 min (don't overcook...the veggies should still be firm).  Remove veggies and put to the side.  Leave any liquid broth in the pan.  Add seasoning to broth (should be about 1 cup...may be more if using a lot of noodles).  Add noodles to broth and cook.  Lower heat and cook approx 10 min until soft.  Add in veggies and keep mixing.  Be VERY careful not to burn the noodles.  Add more soy sauce as needed.  (You can also squeeze lemon over top and mix in.)  Pour in serving dish.  Leave open.  Do not cover while it's hot or it will spoil.

I see lumpia and pansit replacing something on our monthly menu VERY soon!!!!!

July Menu

1.  Carne Asada w/ Southwestern Salad (marinaded carne asada grilled, chopped, and add into a bag of Southwestern Salad Mix from Food 4 Less)
2.  Chicken Enchiladas
3.  Chicken Fajitas
4.  Hamburgers & Hot dogs
9.  Lasagna
10.  Roast w/ Mashed Potatoes
11.  Roast Beef Burritos
12.  Grilled Chicken
13.  Carne Asada
14.  Cheesy Veggie Chowder (freezer meal)
15.  Super Nachos
16.  Salmon
17.  Meatloaf
18.  Pork & Bean Sandwiches
19.  Fried Chicken
20.  Tin Foil Dinners
21.  Chicken Rollups
22.  Orange Chicken
23.  Fiesta Stack
24.  French Dip Sandwiches (apparently, I need to add the recipe to my blog)
25.  Grilled Pizza
26.  Cheesy Chicken Strips
27.  Flank Steak
28.  Garlic Tomato Pasta
29.  Kabobs
30.  Taco Salad (Make taco meat & serve over green salad and crushed tortillas or fritos.   Add salad dressing and/or salsa)
31.  Chicken & Dressing Casserole

June Menu

1.  Korean Beef
2.  Honey Soy Pork Tenderloin
3.  Party
4.  Reception
5.  Boneless Ribs
6.  Lumpia & Honey Lime Grilled Chicken
7.  Spaghetti & Scones
8.  Beef Enchiladas
9.  Stir Fry
10.  Pizza
11.  Hamburgers
12.  Roast  (slice up carrots, potatoes, and an onion to add to the crock pot w/ the roast, add garlic salt, DONE)
13.  Chicken Curry (freezer meal)
14.  Creamy Chicken Alfredo (freezer meal)
15.  Tacos
16.  Ham & Twice Baked Potatoes
17.  Chicken Enchiladas  This is a dish that shows up on my list EVERY month
18.  BBQ Chicken Drumsticks (I need to remember to take a pic so I can add it to the blog.)
19.  Steak & Shrimp
20.  Chicken Tikka Masala (freezer meal)
21.  Crepes
22.  Tator Tot Casserole
23.  Chicken Cacciatore (freezer meal)
24.  Strognaff
25.  Hawiian Haystacks
26.  Crock pot Porkchops
27.  Garlic Ranch Grilled Chicken
28.  Teriyaki Chicken (freezer meal)
29.  Beef Noodle Bowl
30.  Santa Fe Salad

Monday, June 6, 2016

Lumpia

For the past 6 (maybe more years) we've helped with the Varsity Scout Lumpia fundraiser.  This year we rolled just over 1800 lumpia.  This is the only picture I have of proof of our activity this year ;-)  My rolling fingers stayed busy!
Tonight I cooked some up.  I must admit that I usually wait a few months to cook it because it's not my favorite thing.  I decided to just cook it tonight to go with our dinner. 
Fresher is DEFINITELY better!
This is the recipe we use every year:
2 ½ pounds pork sausage
1 egg
1 cup carrots (chopped)
1 cup onions (chopped)
2 cups potatoes (chopped)
1 TBL garlic
1 ½ TBL soy sauce
1 TBL oil
1 TBL salt (less is fine…but no more)
1 TBL black pepper

Makes about 35-40 lumpia.
Cooking Instructions:
 *Do not cook in microwave or conventional oven.
*Keep frozen until ready to cook.
*Slightly thaw before cooking.
 Lumpia must be deep fried.  In a medium-size frying pan or skillet, add about 2 1/2 cups of oil.  Heat oil to medium heat.  Test the oil if it’s hot enough by dipping an uncooked lumpia into the oil.  The oil will bubble or sizzle when it’s hot and ready for cooking. Place lumpia pieces into the pan.  Cook until lumpia turn golden brown, about 3-4 mins.  Place cooked lumpia on a paper towel to drain excess oil.  Serve plain or with your favorite dipping sauce.  

Manicotti & Spaghetti Sauce

I wasn't so sure on this freezer meal dish because my kids are NOT fans of ricotta cheese but they all liked this dish.  I didn't mind at all that I had to eat the leftovers. ;-)

8 oz. pkg. manicotti
2 beaten eggs
2 cups shredded mozz. cheese
1 1/2 c. ricotta cheese
1/3 cup grated Parmesan cheese
1 TBL parsley
1/2 tsp pepper

2 cups spaghetti sauce
1/4 c grated Parmesan cheese

Cook manicotti according to package directions, drain, and rinse in cold water.  Stir together mozz. cheese, eggs, ricotta cheese, Parmesan cheese, parsley, and pepper.  Stuff about 1/4 c filling into each shell.  Arrange manicotti in a greased 9x13 dish.  Pour sauce over and sprinkle with cheese.  Bake covered at 350 degrees for 35-40 minutes.


Homemade Spaghetti Sauce

1 (28 oz) can tomato sauce
1 (6 oz) can tomato paste
1 capful of spaghetti seasoning
1/4 cup worcetershire sauce
1/4 cup brown sugar
1 lb. ground beef/turkey, browned & drained (the manicotti we had was meatless and it was still yummy)

Put all of the ingredients in the slow cooker, mix together and simmer on low for 2 hours or all day if desired.  Serve over your favorite cooked pasta.

Honey Soy Pork Tenderloin Crock Pot

My friend Katie made this for our freezer meal group.  We didn't add carrots, but next time I think I would because I was scrambling for a veggie to serve with it at the last minute.

½ cup Olive Oil
¼ cup Soy Sauce
½ cup Honey
4 TBSP Steak Seasoning
½ TSP Garlic Powder
⅛ TSP Ground Ginger
⅛ TSP Red Pepper Flakes
2-3 lb Pork Tenderloin

Place the pork tenderloin at the bottom of the crock pot. You CAN add in some baby carrots.
In a small bowl combine the rest of the ingredients and mix. Then pour over the pork tenderloin.

Cook on low 6-8 hours

Boneless Ribs Crockpot

My friend Candi made this for our recent freezer meal swap.

In one bag combine:
boneless ribs
1/2 cup apple juice
1 1/2 tsp salt
1 tsp pepper

In a second bag combine:
1 1/2 cups ketchup
1 TBL Worcestershire sauce
3/4 cup packed brown sugar
2 TBL apple cider vinegar
3 cloves crushed garlic

When it's time to cook, put the ribs in a crockpot on low for 8 hours.  The last hour, dump the liquid in the crock pot, and add the second bag.

I added the second bag at about 2 1/2 hours cooking on high.  I didn't dump the liquid.  We ate it 4 hours later.  It was GREAT!  I served this dish with rice because Dave grew up eating BBQ short ribs over rice so it's one of his favorite meals. :)

Freezer Meals I've Made

So far here are the freezer meals I've made (I think):

Korean Beef
Chicken & Dressing Casserole
Party Potatoes (Funeral Potatoes) w/ ham
Chicken Stir Fry
Naan Pizzas
Crockpot Chicken Dinner
Chicken Enchiladas
Monster Cookies
Cheese Chowder w/ rolls
Honey Lime Grilled Chicken
Beef Enchiladas


Wednesday, May 4, 2016

Honey Lime Grilled Chicken

I'm always in need of ways to use lime juice!

½ cup honey                                                                1/3 cup soy sauce
¼ cup lime juice                                                          4 boneless skinless chicken breast halves


In a resealable plastic bag or shallow glass container, combine the honey, soy sauce, and lime juice; mix well.  Add chicken and turn to coat.  Seal or cover and refrigerate for 30-45 minutes (or longer).  Drain and discard marinade.  Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.

Sunday, May 1, 2016

Chicken Tortilla Soup


This was one of the freezer crock pot meals.  Dave & I really liked it!!

1 1/2 - 2 lbs. chicken breasts (can be frozen)
1 can cream of chicken soup
1 can cream of celery soup
1 can fiesta nacho soup
2 cans Rotel Tomatoes with cilantro & lime juice (or any rotel tomatoes will work)
2 cups chicken broth
1 TBL cilantro
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1/4 tsp chili powder
shredded cheddar cheese and corn tortilla chips for topping

Combine all ingredients except the chicken, shredded cheddar, and chips in crockpot.  Add chicken.  Cover and cook on HIGH for 3 hours.  Once chicken is done, remove and shred it with a fork.  Return to the crock pot and stir.  Dish soup into bowls and top with shredded cheese, crushed tortilla chips, and fresh tomoatoes.

Thursday, March 10, 2016

April Menu

I just couldn't stop with the meal planning so here is April also!

1.  Hawaiian Haystacks
2.  Sloppy Joes
3.  Korean Beef
4.  Tacos
5.  Shrimp (Not sure what I'm going to do with it yet)
6.  Beef Noodle Bowl
7.  Fried Chicken
8.  Fiesta Stack
9.  Cheeseburger Macaroni
10.  Baked Potato Bar
11. Chicken Parmesan
12.  Strogonaff
13.  Chicken & Dumplings
14.  Kabobs
15.  Tin Foil Dinners
16.  BBQ Chicken
17.  French Dip Sandwiches
18.  Porkchops
19.  Baked Potato Soup
20.  Garlic Ranch Grilled Chicken
21.  Savory Pork Tenderloin
22.  College Casserole
23.  Taco Soup
24.  Orange Chicken
25.  Texas Haystacks
26.  Western Burgers
27.  Sweet & Sour Chicken
28.  Santa Fe Salad
29.  Chicken Pot Pie
30. Cafe Rio Salad


March Menu

Finally got around to actually putting this month's meal plan together.

1.  Chicken Stir Fry
2.  Pizza
3.  White Bean Chili (freezer meal)
4. Chicken & Dressing Casserole (freezer meal)
5.  Mac & Cheese (date night for the parents)
6.  Pulled Pork & Twice Baked Potatoes (Last time I made twice baked I made double the batch and froze them.  They were PERFECT to just pull out and put in the oven for an hour on 350 degrees.)
7.  Cheesy Veggie & Ham Chowder (I made double so I could freeze the other half) and Bread Bowls
8.  Chicken Fajitas
9.  Super Nachos
10.  Chicken Tortilla Soup (Freezer meal)
11.  Spaghetti & Meatballs with breadsticks
12.  Grilled Chicken
13.  Roast (I'm linking to a Dr. Pepper Roast but I'll probably just add veggies with the roast this time around)
14. Roast Beef Burritos
15.  Teriyaki Chicken with Hot Rice
16.  Meatloaf
17.  Corned Beef & Cabbage (that's a given, right?!?!)
18.  Lasagna & Breadsticks
19.  Beef Enchiladas
20.  Toscano Soup (Freezer meal)
21.  Baked Drumsticks
22. Lentil Soup (Freezer meal)
23.  Salmon
24.  Crepes
25.  Sloppy Joe Pie with Cornbread
26.  Grilled Pizza
27.  Ham and Funeral Potatoes
28.  Cheesy Chicken Strips
29.  Carne Asada with Southwestern Salad
30.  Double Crust Ham Pizza
31.  Garlic and Tomato Alfredo

Tuesday, February 9, 2016

Garlic Ranch Grilled Chicken

This was a meal I got from our freezer swap.  I'm not positive that this is the recipe, but it seems like the same. 

  • 3 tablespoons or 1 pkg. ranch dressing mix
  • 1 tbsp garlic salt
  • 2 tbsp water
  • ¼ C olive oil
  • 1 tbsp lemon juice

  1. Combine all ingredients in a small bowl and pour over 2-3 lbs boneless skinless chicken breasts in a gallon sized ziplock bag.  At this point, I froze it.  When we were ready to eat it, I defrosted it and grilled the chicken.  The chicken was so moist!!  All of my kids liked this until they realized it was ranch dressing...then two of them decided they didn't like it anymore.

  2. You could just let it marinade in the refrigerator for 4-24 hours and then grill.

Crockpot Mongolian Beef

This is another meal from our freezer meal exchange that my family loved!  Thanks, Candi.

1 1/2 lbs. beef flank steak, cut into strips
1/4 c corn starch
2 TBL oil
1/2 tsp ginger
2 cloves garlic, minced
3/4 c soy sauce
3/4 c water
3/4 c brown sugar
1/2 c carrots, shredded
3 green onions, chopped

Coat beef in corn starch.  Add beef and the rest of the ingredients to ziplock bag and freeze.

When ready to use, cook in crock pot for 4-5 hours on low or 6-8 hours on high.

Serve with rice or noodles.

BBQ Chicken

One of my friends made this for a freezer meal, and it reminded me you can make this in the crockpot or the oven.  When Dave and I were dating, he would make this when he would cook me dinner.  It's super simple!!!

Chicken (I usually use 10 drumsticks to feed my family)
1 bottle of BBQ sauce

Dump and cook!
Crockpot:  Low 6-8 hours
Oven:  350 degrees 2 hours (I usually cover with foil so it doesn't splatter all over.)

Sloppy Tamale Pie & Cornbread

This was from our freezer meal exchange.  I don't remember there being zucchini in it the frist time around but hopefully my kids won't notice.  ;-) Thanks, Katie!
1.5 lbs Ground beef
1 carrot, shredded
1 onion chopped
1 bell pepper chopped
2 cups frozen corn
1 can olives (slice)
1 packet taco seasoning
2-15 oz cans tomato sauce
1 zucchini, shredded or finely diced
Brown ground beef, carrot, zucchini, onion and bell pepper until done. Drain and cool. Add to a gallon zip lock bag with remaining ingredients. Freeze. 
Thaw and cook in crock pot on low for 5-6 hours or high 3-4 hours. Serve “sloppy joe style” over cornbread.
Here's the recipe I've used for cornbread (I never have corn meal so this recipe is PERFECT!!!)

1 (15 oz) can of whole kernel corn
1 1/2 cup flour
1/2 c sugar
1 TBL baking powder
1 tsp salt
1/2 c milk
2 eggs
1/4 c soft margarine
1/4 c honey
Stir dry ingredients in a bowl.  In a different bowl, beat the eggs, milk, honey, margarine, and corn.  Mix the 2 bowls together.  Pour into a greased deep dish pie pan or an 8x8" baking pan.  Bake at 400 degrees for 25 minutes or until top is golden brown.

Dr. Pepper Roast

This was one of my family's favorites from the freezer meal exchange this last time.  Thanks, Jennifer!

1 roast (you decide how much and what kind of roast)
1 can of Dr. Pepper
splash of Worcestershire sauce
1 clove garlic, minced

If freezing, put roast, worcestershire sauce, and garlic in a freezer bag.

When ready to cook, put contents of bag in the crockpot.  Pour a can of Dr. Pepper over the roast.  Cook on low for 8-10 hours.

Perfect Sunday dinner to cook while you're at church!

Sunday, February 7, 2016

Slow Cook Sweet Garlic Chicken

This is from our freezer meal exchange.  It smells amazing while you are cooking it!!!!  Thanks, Lisa Marie!

4-6 boneless chicken breast
3/4 cup brown sugar
2/3 cup vinegar
1/4 lemon lime soda (she used 7up because it isn't as sweet as others)
2 tbl minced garlic
2 tbl soy sauce
1 tea black pepper
2 tbl cornstarch
2 tbl water
1/4 tea red pepper flakes (optional)
place all ingredients from chicken through pepper into slow cooker, cook low 6-8 hours or high 4. Add last 10 min: mix together cornstarch and water until smooth, add red pepper flakes if using. serve over rice.  (we have had it served on buns and it's delicious that way, too!!)

Breakfast Burritos

This is another freezer meal favorite for our family.  Most of the family would prefer them without the hashbrowns.  Thanks, Candi!

1 lb. pork sausage  (Candi made this once with sausage and once with bacon.  My family prefers bacon)
1 Pkg. Hash browns
8 to 12 eggs
1/4 cup milk
1 pkg. shredded cheese 
1 to 2 pkg. flour tortillas

Brown sausage or bacon (drain grease).  Remove from pan and cook hash browns in the same pan.  Mix eggs, milk, salt and pepper in a bowl.  Add browned sausage back to the pan with the cooked hash browns. Add the eggs to the sausage mixture and cook until the eggs are done, stirring gently. After eggs are done - lay a tortilla on counter.  Place egg mixture on tortilla.  Top with cheese.  Roll into a burrito.

If freezing, wrap the burritos individually in plastic wrap. Then place the wrapped burritos in freezer zip-lock bags.  Place in freezer.

When you are ready to eat, remove plastic wrap, place in a paper towel and warm ONE of the burritos for 45 seconds.  Flip and warm again for 45 seconds.

Breakfast Cake

My friend Tammy made this for us as a thank you.  It was delicious!!!!  I made it for us after I asked for the recipe, but it just wasn't the same (I used milk w/ vinegar to make buttermilk instead of using actual buttermilk).  She doubled this recipe so it fits in a 9x13.

Cake:
1/3 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
1 egg
1 cup flour
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 cup buttermilk

Topping:
1/4 cup packed brown sugar
1/4 cup finely chopped walnuts
1/4 tsp ground cinnamon

Lightly grease an 8" square baking pan.  In a bowl, combine, butter and sugars.  Add egg.  Combine dry ingredients in a separate bowl.  Stir the flour mixture into the creamed mixture alternately with the buttermilk.  Spread evenly into baking pan.

In a small bowl, combine the topping ingredients.  Sprinkle over the batter.  Cover, and refrigerate overnight.

The next morning, preheat oven to 350 degrees.  Bake the cake for 40-45 minutes in the oven or until a toothpick comes out clean.  (Less cooked is better.)

Crockpot Honey Dijon Pork & Green Beans

One of the freezer meals that we've loved from the freezer meal exchange!  Thanks, Katie!

1 lb. pork sirloins (both times we've had it she's just used a pork roast)
16 oz bag of frozen green beans (can sub for fresh beans)
1/4 cup honey
2 TBL dijon mustard
2 tsp black pepper
1/2 tsp salt
1/2 tsp ground thyme
1/2 c water (if freezing, don't add until cooking)

Cook in crock pot on low until pork is tender (approx. 6-8 hours).

Tuesday, September 1, 2015

September Menu

I need to get back into blogging recipes so I'm going to start with the menu plan for the month.  The past few months, I've done a freezer meal exchange with friends so some of these are from that or some night I will use one of those rather than what I have planned.

1.  Meatloaf
2.  Cajun Grilled Chicken
3.  Navajo Tacos
4.  Pizza
5.  Crockpot Chicken & Veggies
6.  Beef Noodle Bowl
7.  Waffles
8.  Fajitas
9.  Beef Enchiladas
10.  Garlic Tomato Pasta
11.  Crepes
12.  Chicken Stir Fry
13.  Kabobs
14.  Teriyaki Chicken & Hot Rice
15.  Tacos
16.  BBQ Beef Sandwiches
17.  Cheeseburger Macaroni
18.  Lasagna
19.  Chicken Burrito Bowl
20.  Cheesy Chicken Strips
21.  Jambalaya
22.  Holy Yum Chicken
23.  Texas Haystacks
24.  Chicken Enchiladas
25.  Flank Steak (marinade)
26.  Hawaiian Haystacks
27.  Grilled Naan Pizza
28.  Chicken Cordon Blue
29.  Fried Chicken
30.  Pot Pie

Saturday, August 1, 2015

Texas Haystacks


While on our family trip this summer, each family cooked a dinner.  One of the new things we had was Texas Haystacks.  It's very similar to taco salad but just enough different that it was AWESOME. Brown 1 lb. hamburger and prep as you would for taco meat (I use salsa to make mine flavored).

On plate, layer:

Chili Cheese Fritos  (regular fritos will work but more delicious with chili cheese fritos)
Shredded Lettuce
Taco Meat
Shredded Cheese
Sour Cream
Avocado
Tomatoes
Salsa
Salad Dressing

Monday, February 16, 2015

Yogurt & Fruit

This is seriously my favorite meal right now!  I eat it a lot for breakfast and lunch.  It's delicious!
Here's what I add:
Vanilla yogurt (the lady that told me about this uses cottage cheese instead of yogurt)
Strawberries
Blueberries
Blackberries
Banana
Granola
Coconut

I've also had it with melons and with pineapple.  It's so good!

Tuesday, February 10, 2015

Pancakes

Yesterday we went to a friend's house for a breakfast stand (think lemonade stand).  We couldn't find the pancake mix so we whipped up this quick recipe:


1 1/2 cups flour
3 tsp baking powder
1 tsp salt
1 TBL sugar
1 tsp vanilla
1 1/4 cups milk
1 egg

Mix dry ingredients.  Add wet ingredients one at a time.  Cook 1/4 cup of mixture on a pancake griddle for each pancake.  Top with chocolate chips for extra yum!!

Korean Beef

Tonight I tried a new dish from Pinterest/SixSisters.  The kids were asking if I made more after they tried it because they loved it!


1 lb lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 Tablespoon oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
1/2 teaspoon crushed red peppers
1 bunch green onions, diced
Rice, cooked

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain the fat.  Add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

I LOVED that you don't need a fancy cut of meat...just regular ground beef!

Sunday, September 1, 2013

Beef Noodle Bowl

I got this recipe from my cousin-in-law.  We love it and it's super easy!!  Win, win!

Beef Noodle Bowl                                                                 

8 oz linguine                                                                3 cups broccoli florets
3 medium carrots peeled and sliced                            2 tsp veggie oil
1 pound sirloin steak cut into strips                            1/2 cup Italian dressing

1/4 cup teriyaki sauce                                                  1 tsp ground ginger

Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 2 minutes.  Meanwhile heat oil in skillet add meat cook until browned on all sides. Then stir in dressing teriyaki, ginger; cook until sauce thickens, stirring occasionally.  Toss pasta and meat mixture in large serving bowl and EAT!

Thursday, March 7, 2013

Pizza Balls


3 cans Pillsbury Buttermilk Biscuits (10 per can)
Pepperoni slices and/or Canadian Bacon slices
Cheese (We used Cheddar)
1 beaten egg
Parmesan cheese
Italian season
Garlic powder
Pizza sauce (I always use spaghetti sauce)

Cut the cheese into 30 squares.  Flatten a biscuit and stack meat-cheese-meat on top.  Pull up the edges of the biscuit.  Line up the rolls in a greased 9x13 pan.  Brush tops with egg.  Sprinkle with Parmesan, Italian seasoning, and garlic powder.  Bake at 425 degrees for 20 minutes.  Use the sauce of dipping the biscuits.  **Next time I think I'll try adding sauce on the inside and adding the spices to both sides of the biscuits, but we really enjoyed these.

Peanut Butter Balls

Syd had a homework assignment where she needed to make food into shapes.  We ended up making these Peanut Butter Balls that my mom use to make me as an after-school snack.  Perfectly easy for a 5 year old to make and shape!

3-4 sq graham crackers                                                1 cup chocolate chips
1 cup powdered sugar                                                 ½ cup instant nonfat dry milk
1 cup peanut butter (preferably crunchy)                       3 TBL water

Crush graham crackers with your fingers onto sheet of waxed paper.  Mix remaining ingredients thoroughly in bowl.  Shape teaspoonful of the mixture into 1-inch balls.  Roll the balls in the graham cracker crumbs until coated.  Chill for 20 minutes.

Wednesday, February 13, 2013

Chocolate Mud Cake

Last week we had a church meeting where we served this Chocolate Mud Cake, and it was DELICIOUS!!!!!!  The recipe came from here!  Topped with vanilla ice cream, it is perfect!

1 cup flour
2 tsp baking powder
6 TBL butter
1/3 cup chocolate chips
1 cup sugar (2/3 cup & 1/3 cup...added separately)
3 TBL plus 1/3 cup cocoa
1 TBL vanilla extract
1/4 tsp salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
1 1/2 cups hot water

Coat the crock pot with a cooking spray (we just used a crock pot liner).  Mix together the flour and baking powder in a bowl and set aside.  In a bowl, melt the butter and chocolate in the microwave.  Mix in 2/3 cup sugar, 3 TBL cocoa, vanilla extract, salt, milk, and egg yolk.  Add the flour mixture and stir until mixed.  Pour the batter into the slow cooker and spread it evenly.  In a bowl, whisk together the remaining sugar, cocoa, and hot water until sugar is dissolved.  Pour the mixture over the batter in the crock pot.  Cover and cook on high for 1-2 hours.  When it's done, it will be very moist and floating on a layer of molten chocolate but the edges will begin to pull away from the sides.  When it's done, turn off the power and remove the lid.  let it cool for 25 minutes, then serve it in bowls topped with ice cream.  Makes 6-8 servings.

I've doubled this recipe, and it turned out okay.  It just needed to cook more than 2 hours :)