Friday, August 28, 2009

Mini Corndog Muffins

This is a fun lunch idea for the kids! The kids love to dip them in ketchup and mustard. They would be great as an appetizer too. -Sarah

1 cup cornmeal
1 cup flour
1/2 cup sugar
1 t. salt
3 1/2 t. baking powder
1 cup milk
1 egg
1/3 cup oil
hot dogs (I used 8 bun length hot dogs cut into 6 pieces each)
  • Mix dry ingredients, add wet and mix until combined.
  • Fill greased mini muffin pans two thirds full and place hot dog pieces in the center.
  • Bake at 400 degrees about 10 minutes.
  • Makes 48 muffins.

Sloppy Lentils

This is a great recipe.  The flavor is just like traditional sloppy joes except made with lentils. These are great for lunch or dinner or just by the spoonful! -Kristin

3 c. water
1 c. lentils, rinsed
salt to taste

1 c. chopped onions
3 T. olive oil
15 oz. can diced tomatoes
2 cloves garlic, minced
1 (6 oz.) can tomato paste
1/2 c. ketchup
1 t. dry mustard powder
1 T. chili powder
3-5 T. brown sugar
1 dash Worcestershire sauce
2 T. BBQ sauce
salt and pepper to taste

Hamburg buns or rolls

  • Combine water, lentils and salt in saucepan and bring to a boil. Reduce heat, cover and simmer for about 30 minutes until lentils are tender. Drain.
  • Meanwhile, cook onions in the olive oil until they are translucent; about 4 minutes.
  • Add the tomatoes and garlic and cook for 5 minutes.
  • Stir in the remaining ingredients and simmer for 5-10 minutes until thickened.
  • Stir in the lentils.
  • Serve on buns.

Tuesday, August 25, 2009

Peanut Butter Bars

I can't remember when I've had these, but it's a recipe that I've always wanted to make. I found this online and it's pretty basic, probably a lot of people have a version of this recipe. These are so perfect for a hot day where you don't want to heat up the house with the oven and my family loved these! -Sarah

1 1/2 sticks softened butter
2 cups graham cracker crumbs (very finely crushed)
2 cups powdered sugar
1 cup peanut butter (smooth or crunchy would both be yummy)

2 cups chocolate chips
4 T. peanut butter

  • With a mixer beat the first 4 ingredients until well mixed. Press into an ungreased 9x13 pan and chill 15 minutes before adding the next layer.
  • For the chocolate topping, microwave the chocolate chips and peanut butter until combined. Spread evenly over the peanut butter bottom and chill until set.
  • These are so yummy, they taste like a Buck Eye bar if there was such a thing!

Saturday, August 22, 2009

Lime Rice Beef

This is a recipe a friend gave to me months ago. She raved about it and said it has been passed around a lot. I am so thankful she shared this recipe, it is awesome! I love when I find a good slow cooker recipe. The beef has incredible flavor that is great to eat just plain...paired with the lime rice makes this a very unique dish. The beef is served with the rice on tortillas, but would be fine just served on the rice. -Kristin

2-3#'s chuck roast
2 cloves garlic, minced
1/4 t. pepper
1/2 t. salt
1 t. chili powder
1 T. mustard
1/2 c. ketchup
1 t. beef bouillon
1 c. salsa
1 can black beans, drained

1 c. white rice
2 c. water
1/2 T. butter
1 t. salt
juice from 2 limes

shredded cheddar cheese
sour cream

  • Place all ingredients in the first list into slow cooker and cook on low for 8-10 hours. Shred beef when done cooking with 2 forks.
  • When ready to eat, place the rice, water, butter and salt in saucepan. Bring to boil, reduce to a simmer and cook till water is all absorbed. About 15 minutes.
  • Turn off heat and stir in the juice from the limes. If the rice is too juicy just simmer for a minute or so and the juice will absorb.
  • Serve on a tortilla with the rice, beef, cheese and sour cream.

Friday, August 21, 2009

Peach French Toast

I mixed a couple of recipes that I had and came up with this wonderful creation- and its a keeper. My whole family loved this- this will be begged for in the future. I love that it is easily put together the night before and popped in the oven in the morning with no mess and no hassle...just a delicious smell of something awesome baking in the oven while I relax with my coffee! -Kristin

1 1/2 whole wheat french baguettes, sliced in 1/2 inch pieces (recipe on blog or store bought)
6 eggs
1 1/3 c. milk
2 t. vanilla
4 c. sliced peaches, fresh or frozen
1/4 c. brown sugar
ground cinnamon

maple syrup, to serve with
  • Place bread slices in a lightly greased 9x13 baking dish; set aside.
  • Whisk together the eggs, milk and vanilla and pour over bread.
  • Sprinkle with the brown sugar.
  • Sprinkle top with cinnamon.
  • Cover with foil and place in fridge overnight.
  • In the morning, preheat oven to 350 and bake uncovered for 40 minutes until the bread is golden brown.

Saturday, August 15, 2009

Tex-Mex Squash Casserole

This is a recipe I adapted from homesicktexan.blogspot. My family loved this! It is spicy so cut out the cayenne pepper and just use cheddar cheese if your family doesn't like spice- it will still be awesome! -Kristin

4 c. diced zucchini and yellow squash
1 medium onion, diced
2 cloves garlic, minced
1 jalapeno, seeded and diced
2 T. butter
1 can Ro-Tel tomatoes with mild chilies
1 t. chili powder
1 t. cumin
1/4 t. ground cayenne pepper
salt and pepper
2 T. flour
1/2 c. half and half (I used low fat and it worked perfectly)
1/2 c. sour cream
1/2 c. diced cilantro
3 c. crushed tortilla chips
2 c. grated pepper jack cheese (or a mixture of pepper jack and cheddar)
sour cream, optional to serve with
  • Preheat oven to 350.
  • Heat the butter in a large skillet on medium heat.
  • When melted, add the squash, onion and jalapeno and saute until onions are translucent and the squash is soft; about 10 minutes.
  • Add the garlic, cumin, chili powder, cayenne, salt and pepper and cook for a minute.
  • Stir in flour and cook until a light-brown paste forms; about a minute.
  • Add the tomatoes and stir until the mixture thickens.
  • Add the half and half, sour cream and cilantro and turn off the heat.
  • In a greased 9x13 casserole dish, layer the bottom with the crushed chips.
  • Pour on the squash mixture and then cover the dish with grated cheese.
  • Cook uncovered for about 30 minutes, or until the top is brown and bubbling.
  • Serve with extra sour cream if desired.

Thursday, August 13, 2009

Applesauce Raspberry Jello

This jello is so good and refreshing. I love that there is applesauce in there and the raspberries compliment it very well. -Kristin

6 oz. strawberry jello
1 1/2 c. boiling water
2 c. applesauce
2 c. frozen raspberries

  • Mix jello into boiling water.
  • Stir in applesauce.
  • Stir in raspberries.
  • Refrigerate till firm.

Armenian Pilaf

This is another great recipe from my friend Jennifer. She and her husband spent some time as missionaries in Jordan and they have some great ethnic recipes! This is a great side dish because it's tasty, filling and cheap! I buy the vermicelli coils at a Middle Eastern grocery store, this recipe is so worth the effort of finding them!-Sarah

2 cups white rice
2 T. butter or oil
2 coils of vermicelli
4 cups chicken broth

  • Rinse rice until water runs clear.
  • Bring broth to a boil. (I use water and bullion)
  • Heat butter or oil in a pan. Add crushed vermicelli and brown, being careful not to burn.
  • Quickly add rice and boiling broth. Cover with lid and turn heat to low. Lightly simmer for 20-30 minutes. Fluff with a fork and serve.
(I usually add about 1 t. of salt to the broth, depending on how strong I make it.)

Wednesday, August 12, 2009

Zucchini Pizza Bake

This is a recipe I found while looking for ways to use the awesome zucchini I've gotten this summer! I'm so glad my family loves zucchini as much as I do!-Sarah

4 cups shredded zucchini, squeezed dry
2 cups cooked rice
1 1/2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 eggs
1/2 t. salt

1 pound ground beef
1 medium onion, chopped
1 1/2 cups spaghetti sauce
1 teaspoon dried oregano
1/2 teaspoon salt

2 cups shredded cheddar cheese

  • Mix the first 7 ingredients together and spread in a greased jelly roll pan. Bake at 400 degrees for about 20 minutes until set.
  • Brown beef and onion, drain. Add next 4 ingredients and spread over zucchini mixture.
  • Sprinkle with cheddar and bake about 8 minutes longer, until cheese is melted and it's warmed through.

Tuesday, August 11, 2009

Spinach and Ricotta Pizza

I made this for lunch for Sarah and I and it was awesome. This is a must keep recipe, so delicious! -Kristin

1 Pizza dough recipe, on blog
1 T. olive oil
3/4 c. pizza sauce
Grated Parmesan
1 1/2 c. loosely packed baby spinach leaves
Garlic powder
2 c. shredded mozzarella cheese
1/3 c. part-skim ricotta cheese
1 large tomato, or 2 Roma tomatoes, sliced thinly

  • Preheat oven 500.
  • Spread pizza dough onto greased 12 inch pizza pan.
  • Brush olive oil over the dough.
  • Sprinkle with grated Parmesan cheese.
  • Top with spinach and sprinkle with garlic powder.
  • Sprinkle on cheese.
  • Place the ricotta cheese in 1 teaspoonfuls evenly around the pizza.
  • Bake in oven for 12 minutes.
  • Take out of the oven and place tomatoes evenly around.

Wednesday, August 5, 2009

Blueberry Cream Cheese Coffee Cake

This is the best blueberry coffee cake I've ever had! I know what I will be making with my blueberries in the freezer this winter! I found this recipe on the Internet and thought I would give it a try since I had all the ingredients on hand, I'm so glad I did! The picture just doesn't do it justice.-Sarah

1/2 cup butter
1 1/4 cups sugar
2 eggs
-Cream butter and sugar, then add eggs.

2 cups flour
1/2 t. baking soda
1 t. baking powder
1/2 t. salt
-Mix dry ingredients together and add to creamed mixture.

1/3 cup milk
1 t. vanilla
8 oz. cream cheese, softened
-Mix in milk, vanilla and cream cheese until well combined.

2 cups blueberries
-Gently fold in berries and spread into a greased 9x13 pan.

1/2 cup brown sugar
1 t. cinnamon
1/2 cup flour
3 T. butter
-Mix all together forming crumbs.
-Spread over batter and bake at 350 degrees about 40 minutes.

Monday, August 3, 2009

Polenta Chicken Pot Pie

This is a recipe that I adapted from Rachel Ray...I changed it a bit. This is so delicious and so quick to put together! -Kristin

2 T. olive oil
1 1/2 c. chopped carrots
1 c. chopped celery
1 medium onion, chopped
2 cloves garlic, minced
1 c. frozen peas
2 c. diced, cooked chicken

2 T. butter
2 t. flour
2 c. chicken broth
1/2 c. whole milk (or 2% or heavy cream)
2 t. Dijon mustard

1 c. chicken broth
1/2 c. whole milk (or 2% or heavy cream)
1 c. Bob's red mill corn grits
1 c. shredded cheddar cheese
  • In a skillet heat the olive oil over medium-high heat. Add all the veggies and saute until softened. Add the chicken and stir to heat through. Season with salt and pepper.
  • Scoot the veggies and chicken to the sides of the pan. In the center melt butter and then stir the flour into it.
  • Whisk in 2 c. chicken broth, milk and Dijon mustard. Cook till a little bit thickened. Stirring occasionally. (About 5-10 minutes is fine). Taste and add more salt and pepper if needed.
  • Preheat broiler to high and place oven rack in the middle.
  • In a separate small sauce pan bring 1 c. chicken broth and 1/2 c. milk to boil. Mix in the corn grits and cook for a minute, turn off heat and stir in cheddar cheese.
  • Pour the chicken mixture into a 2 qt. casserole dish and then gently spread on the polenta mixture.
  • Broil for 2-3 minutes until lightly browned.
  • Let stand 10 minutes before serving.

You can also use 4 individual, oven safe bowls to bake this in. Just divide the chicken mixture among the bowls and place a scoop of the polenta mixture on top, lightly spreading it over.

Sunday, August 2, 2009

Trish's Salad

I recently had this on a camping trip and loved the combination, I had to have the recipe! I love the flavor from the yellow peppers with the other ingredients, you have to try this! -Sarah

Romaine lettuce
mild yellow peppers
red onion, thinly sliced
black olives, sliced
shredded mozzarella
cherry tomatoes, halved
Marzetti Caesar salad dressing
  • Mix all ingredients in desired amounts, toss with salad dressing and serve.

Cream Cheese and Salsa Dip

Kristin has been making this for years! It's so simple, but so yummy!-Sarah

cream cheese

  • Beat together cream cheese and salsa in a bowl until well mixed.

Pineapple Zucchini Cake with Cream Cheese Frosting

I got this recipe off of Pioneer Woman's site. It is the most delicious, moist, heavenly tasting cake ever!!!! -Kristin

1 c. all-purpose flour
1/2 c. whole wheat flour (you can use all white flour)
1 1/4 c. sugar
1/2 c. shredded coconut
2 t. baking soda
1 t. salt
2 t. ground cinnamon
1/4 t. ground nutmeg
1/8 t. ground ginger
3 T. canola oil
2 eggs
1 (20 oz) can crushed pineapple, drained reserving juice
2 c. grated zucchini

2 T. softened butter
8 oz. package softened cream cheese
2 c. powdered sugar
2 t. vanilla

chopped pecans, optional
  • Preheat oven to 350 and grease a 9 x 13 pan; set aside.
  • Combine all the dry ingredients; set aside.
  • In a bowl combine the remaining ingredients in the first column and then add to the dry ingredients. Mix well. If the batter is too thick add a little bit of the reserved pineapple juice.
  • Spread into baking dish and bake for 33-38 minutes until done.
  • Beat the frosting ingredients adding a bit of the reserved pineapple juice if needed.
  • Spread frosting on completely cooled cake.
  • Sprinkle with chopped pecans if desired.

Saturday, August 1, 2009

Avocado and Tortellini Salad

This is my Mom's recipe, we love this stuff!!! -Kristin

18 oz. frozen, cheese filled tortellini
1/4 t. salt
1/4 t. pepper
2 cloves garlic, finely minced
3/4 c. light mayonnaise
1 c. shredded cheese
1/3 c. chopped green onions
1 large avocado, dice in a bowl and sprinkle with a little bit of lemon juice and salt lightly
1 large tomato, diced
  • Cook tortellini as directed on package. Drain and rinse with cold water and place in bowl; set aside.
  • Mix mayonnaise, salt, pepper and garlic in a large bowl.
  • Add tortellini, cheese and onions and toss to coat. Cover and refrigerate for at least 3 hours, but not longer than 24 hours.
  • Just before serving add the avocado and tomatoes and toss.