April 4th - 10th

This was a trial recipe. If you've ever heard of porcupine meatballs, this is the same thing. Except you're just not rolling the meat into balls. I made two HUGE casserole dishes of this because I took dinner to a friend and her family so I more than doubled this recipe! I set a dish aside for my husband to take to work and had a girlfriend come over to eat with us. So between my girlfriend, my two boys and myself, there was only 1 serving left to put in the fridge. I'd say that was a hit!!

PORCUPINE CASSEROLE

2 lbs. ground hamburger or ground turkey
1/2 onion finely chopped
1 green bell pepper chopped
1 1/2 C. UNCOOKED rice
1 can tomato soup
1/4 C. brown sugar
2 tsp. Worcestershire sauce
1/2 C. water
Pineapple Rings (optional)

Cook ground meat, onions and peppers together. Once meat is done, drain all grease. Place in a large bowl. Mix in UNCOOKED rice. (DO NOT use minute rice) In separate bowl, mix together soup, sugar, Worcestershire sauce and water. Pour over meat and rice mixture and mix well. Place in 9x11 casserole dish. cover with tin foil and bake at 350 for 1 hour! (I placed the pineapple on the last 15 minutes and poured a little more sauce over it. This is totally optional.)



HONEY LIME CHICKEN WINGS

Are you a wing lover?? You'll LOVE these and probably end up licking the dish just to get more sauce!!

18 whole chicken wings, split
1/4 cup honey
2 tablespoons fresh lime juice (Or juice form 3-4 whole limes)
1 tablespoon grated lime zest
1-2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
2 quarts vegetable oil for frying

In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper. Place the flour in a plastic bag and shake the chicken wings in the flour to coat. In a large skillet, fry the chicken wings in hot, 1 inch deep oil until cooked through. Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.

March 29th - April 3rd.

CHICKEN DIVAN

1 lb. boneless skinless chicken breasts or thighs
1 bag frozen broccoli florets
1 can Cream of Chicken soup
1/2 C. Sour Cream OR Miracle Whip
1/2 C. milk
1 - 1 1/2 C. Grated Cheddar Cheese
2 c. cooked rice
Crushed Keebler Club Crackers or Corn Flakes-OPTIONAL


Dice chicken to bite size pieces. Spray frying pan with a little non stick spray and place chicken in pan. Season with salt and pepper if desired. Cook chicken till no longer ping. Add in frozen broccoli, soup, sour cream OR Miracle Whip and milk. Heat up on med-hi heat until it starts to bubble. Place cooked rice in a large bowl. Once chicken mixture begins to bubble, pour over rice and add grated cheese. Mix together well and place in a 11x13 casserole dish. Bake at 350 for 20- 25 min. (Add crushed crackers or corn flakes the last 10 min.)


SPICY CHEESEBURGER SOUP

I got this from one of my favorite magazines, Taste of Home. My boys loved this soup! We don't like spicy so I omitted the jalapeno, but if your family has the mouth for spicy...GO FOR IT!!!

• 1-1/2 cups water
• 2 cups cubed peeled potatoes
• 2 small carrots, grated
• 1 small onion, chopped
• 1/4 cup chopped green pepper
• 1 jalapeno pepper, seeded and chopped
• 1 garlic clove, minced
• 1 tablespoon beef bouillon granules
• 1/2 teaspoon salt
• 1 pound ground beef, cooked and drained
• 2-1/2 cups milk, divided
• 3 tablespoons all-purpose flour
• 8 ounces process American cheese, cubed
• 1/4 to 1 teaspoon cayenne pepper, optional
• 1/2 pound sliced bacon, cooked and crumbled

• In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
• Stir in beef and 2 cups of milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne if desired. Top with bacon just before serving. Yield: 6-8 servings (about 2 quarts).

FANCY RAMEN

I'm almost embarrassed to print this; however, my 7 year old begged me because he loves it! So Colton, this one is for you baby!!

• 1 pkg. Ramen (any flavor!!)
• diced ham or shredded cooked chicken
• chopped bell peppers
• diced green onions
• sliced cooked eggs
• Sesame Seed oil

Cook Ramen according to directions. (Like ANYONE needs to read directions for Ramen!!) Once it's done, let the kids add whatever they want to the noodles. Great way to get some veggies in with that boring package of noodles!!

APRIL FOOLS DINNER

I didn't go all out this year like I have in the past, but thought I would still share some of the fun things I have done. A lot of these you can find online and kids love them. Just make something DECENT for you on the side!!

FROG EYE SALAD

1 C. sugar
2 TBS. flour
2 1/2 tsp. salt
1 3/4 C. pineapple juice
2 eggs, beaten
1 TBS. lemon juice
3 quarts water
1 TBS. oil
1 (16 oz) pkg. Acini Di Pepe pasta
2 (11 oz.) cans mandarin oranges
2 (20 oz.) cans pineapple tidbits DRAINED
1/2 jar Maraschino Cherries
1 (8 oz) container whipped topping
1 1/2 C. mini marshmallows
1 C. shredded coconut

In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.

GORILLA POOP
You've probably made these before! I have a neighbor that decided to give them a different name. So when I made them and told the kids I was making "Gorilla Poop" my kids grossed out; until they saw what it was! APRIL FOOLS!! (Thanks Jaydan!!)

2 cups sugar
1/2 cup cocoa
1 stick butter
1/2 cup milk
1 tsp. vanilla
3 cups quick-cooking oatmeal
1/2 cup peanut butter OR Butterscotch chips

Combine sugar, cocoa, butter and milk in a saucepan. On medium heat, bring to a boil for one full minute.

Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal.

Drop by spoonful onto wax paper. Let cool for at least 30 minutes.

March 21st-27th

CURRY CHICKEN

1 lb boneless skinless chicken thighs
1 small onion chopped
1 red bell pepper chopped
1 C. diced mushrooms
2 gloves sliced garlic
1 can chicken broth
1/4 C. tomato paste
2 tsp. Curry powder
1 tsp. ground ginger
1 C. coconut milk (Reg. is fine)
Salt & Pepper
Cooked rice

In a frying pan, coat with non stick cooking spray. Place chicken in pan and brown on both sides on Med-Hi heat. Chicken should be cooked half way through. Remove chicken and set aside. Immediately add diced veggies and saute till slightly tender. Add a little chicken broth to deglaze the pan. Add remaining broth along with the tomato paste, milk and spices. Cover with a lid and lower to Med. heat. Once it begins to simmer, add chicken back in and replace the lid. Let simmer for approx 10-15 min. or until chicken in thoroughly cooked through. Serve over rice.


WHITE BEAN CHILI

So I LOVE watching Paula Deen on the Food Network. Some of her recipes just look so easy and yummy that you almost want to lick the TV screen. This was one of those easy recipes that filled my house with such a wonderful aroma. Thanks Paula!!!

• 1 pound dried navy beans
• 5 cups chicken stock
• 4 tablespoons (1/2 stick) butter
• 1 tablespoon minced garlic
• 3/4 cup diced onion
• 1 small can chopped green chilies
  
• 1 pound boneless, skinless chicken breasts, finely chopped
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 to 2 teaspoons ground black pepper
• 1/2 teaspoon white pepper
• Shredded Jack Cheese

Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Put the beans in large pot with the chicken stock and bring to a boil over high heat.

(I had a whole chicken that was cut up and used it to make home made chicken stock. I then removed the chicken and let it cool so I could shred it. Because the chicken was already cooked, I added it to the chili AFTER it was done.)

In a saucepan, heat the butter over medium heat. Add the garlic, onion, and chiles and saute for 5 minutes. Add chili mixture to pot with beans. Add the chicken, cumin, oregano, pepper, and white pepper. Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. (I simmered it for about 2 hours)


MARINADE FOR GRILLED STEAKS

Had some wonderful Rib Eye steaks to cook this week and wanted a yummy marinade for them. After looking up a couple of marinades, I sort of came up with my own idea for one. It was really good. I think I'll try it next time with chicken.

1/3 C. Red Wine Vinegar
1/4 C. Soy Sauce
2 TBS. Dijon Mustard
1/4 C. Honey
1 tsp. garlic powder
1 tsp. onion salt
1/2 tsp. Cayenne Pepper

Mix all ingredients in a 9x13 casserole dish. Lay steaks in marinade and coat the bottom. Then flip over and marinate for approx. 2-3 hours. Flip 2nd time and marinade for another 2 hours at least. Adjust above ingredients according to your own taste.

FEBRUARY CATCH UP

HOLY COW...I'M WAAAYYY BEHIND!!
Ok, so I'm just going to throw a couple of recipes on here that I remember doing last month then pick up from March. I also receive a weekly email of recipes from Kraft & Taste of Home that I think I'll throw on here too!! SORRY EVERYONE!!

SEAFOOD ALFREDO

Made this for my boys for Valentines day. SOOO YUMMY AND EASY!!

1/2 lb. frozen shrimp
1 lb. King Crab legs
1 lb. Lobster tales (2 small or 1 large)
1 pint heavy cream
1 stick butter
2 tablespoons cream cheese
1/2 cup grated Parmesan cheese - (to 3/4)
1 teaspoon garlic powder
Fettuccine Noodles

To cook crab legs, boil them in a large pot of water for approx. 5-8 min. Remove legs and insert a large colander that can balance on the lip of the pot. You do NOT want the colander submerged in the water! Place lobster tales in the colander and place lid on the pot. Steam them for about 7-9 min. or until shell is a bright red. (IF you have another method of steaming, GO FOR IT...JUST NOT THE MICROWAVE!!)
Remove all shells and shred/dice up meat. Set aside.
FOR SAUCE:
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this
until all is melted, and mixed well. Add the Parmesan cheese and Garlic
powder. Simmer this for 15 to 20 minutes on low. You may wish to season
with a little salt and pepper. It has been made with half-and-half, but
heavy cream is preferred. Add crab, lobster and shrimp, it will thaw and heat in the sauce. Serve over noodles and enjoy. Just don't lick the plate when you're done...yeah, it's THAT good!!


CHICKEN MARSALA

(CHEESE STUFFING)
1/2 C. provolone cheese
8 oz. mozzarella cheese
1/4 C. parmesan cheese
1/2 C. bread crumbs (OR Keebler Club crackers crushed)
1 clove minced fresh garlic
2 TBS. minced sun-dried tomatoes
1/3 C. sour cream
Salt & Pepper

(CHICKEN)
2 lbs. boneless skinless chicken breasts
4 oz. cooking oil
2 C. flour
Salt, Pepper, Paprika about 1/4 tsp. each

(SAUCE)
1 small onion chopped
2 C. diced mushroom (preferably Crimini)
1 1/2 C. Marsala Wine
8 oz. Heavy Whipping Cream

Preheat oven to 350
Stuffing: Combine all cheese stuffing ingredients in a bowl

Chicken:Butterfly thickest section to create two lobes.Place pounded chicken breasts on a plate and place desired amount of stuffing on one half of chicken breast.
Gently press stuffing down and fold over other side of chicken breast. Preheat a large sauté pan on stove top. Add 4 oz. oil; heat oil until shimmering.

Place approximately 2 cups flour in a pan and season it to taste with salt and pepper. Dredge chicken in flour and shake off excess flour. Place stuffed chicken breasts in sauté pan with the preheated oil.

Cook each side until golden. When chicken is seared on both sides remove them from sauté pan and place them in a baking pan and into the oven for 10-20 minutes. Bake until juices run clear and stuffing and center reach a temperature of at least 165°.

Sauce: Add the onions to the sauté pan. Stir with spatula. After 2 minutes add the mushrooms; sauté mixture until onions are translucent. Deglaze sauté pan with the marsala wine (make sure to incorporate particles from bottom of pan). Bring wine to a simmer and add heavy cream. Simmer sauce on low heat until reduced by half.

Place cooked chicken breast on a plate and top with onions, mushrooms and sauce.


(Taste of Home Recipe)
HAM & BROCCOLI BAKE

1-1/4 cups uncooked elbow macaroni
1-1/2 cups chopped fresh broccoli
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup cubed fully cooked ham
1 cup (4 ounces) shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup milk
1 tablespoon dried minced onion
1/4 teaspoon pepper
1 cup crushed potato chips

Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the broccoli, soup, ham, cheeses, milk, onion and pepper. Drain macaroni; add to ham mixture.
Transfer to a greased 8-in. square baking dish; sprinkle with potato chips. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 4 servings.



(Kraft food&family Recipe)
BACON OMELET ROLL WITH SALSA

8 eggs

1 cup milk

1/3 cup flour

1 red pepper, finely chopped

8 slices OSCAR MAYER Bacon, cooked, crumbled

3 green onions, finely chopped

1 tsp. dried oregano leaves, crushed

1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese

1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa, warmed

HEAT oven to 350ºF.

LINE 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray.

BEAT eggs, milk and flour in large bowl with whisk until well blended. Stir in next 4 ingredients. Pour into prepared pan. Bake 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.

ROLL up omelet immediately, starting at one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with salsa.

(Kraft food&family Recipe)
POLYNESIAN GLAZED MEATBALLS

1 tsp. oil

1 large red pepper, chopped

1 onion, chopped

1/4 cup KRAFT Original Barbecue Sauce

1 tsp. ground ginger

1 tsp. garlic powder

2 cans (8 oz. each) pineapple chunks, drained, liquid reserved

12 oz. (3/4 of 1-lb. pkg.) frozen cooked meatballs

2 cups instant white rice, uncooked

HEAT oil in large skillet on medium-high heat. Add peppers and onions; cook 5 min. or until crisp-tender, stirring frequently.

STIR in barbecue sauce, ginger, garlic powder and reserved pineapple liquid. Add meatballs; mix lightly until evenly coated. Cook 10 min. or until meatballs are heated through, stirring occasionally. Meanwhile, cook rice as directed on package.

STIR pineapple into meatball mixture. Serve over rice.

(Kraft food&family Recipe)

BEEF & VEGETABLE NOODLE BOWL

1/4 lb. multi-grain spaghetti, uncooked

2 Tbsp. KRAFT Light Asian Toasted Sesame Dressing

1 cup broccoli florets

1 small red pepper, cut into strips

1/2 lb. boneless beef sirloin steak, cut into thin strips

2 Tbsp. hoisin sauce

1/4 cup fat-free reduced-sodium chicken broth
2 green onions thinly sliced

COOK spaghetti in large saucepan as directed on package.

MEANWHILE, heat dressing in large nonstick skillet on medium heat. Add broccoli and peppers; stir-fry 3 min. or until vegetables are crisp-tender. Add meat and hoisin sauce; stir-fry 2 to 3 min. or until meat is done.

DRAIN spaghetti; return to same pan. Add broth; cook 1 min. or until heated through, stirring occasionally. Add meat mixture and onions; mix lightly.

January 31st - Feb. 6th

It's a busy week this week so there will be NOTHING fancy. All meals will be fast and somewhat boring I must say. But at least they will be things the family eats!

Sunday: Actually made the Chop Suey today that was posted on last weeks menu
Monday: Hoagie Sandwiches, jello salad and chips
Tuesday: Beef Fajitas, Spanish Rice and Refried Beans
I used thin Sirloin Steaks for the meat, diced red, yellow and green bell peppers and red onions. Dumped in a packet of Fajita mix then added 2 cloves fresh crushed garlic and 1 tsp. lime juice. Marinate with 1 TBS. Virgin Olive Oil for approx 45 min.
Wednesday: Spaghetti with Italian Sausage
Thursday: LEFTOVERS!!
Friday: Hot Dogs/Chili Dogs

Jan 24th-30th

BBQ RIBS

I don't think I need to post a recipe for these. There's really nothin' to them. Boil in half water half apple juice until they are halfway done. Lay them out on a big cookie sheet and season WELL. Put them in the oven under the broiler. Coat with BBQ sauce the last 5 minutes. In our house, the ONLY sauce we use is Sweet Baby Ray's!!


TAMALE PIE

1 lb. ground turkey or hamburger
1 packet taco seasoning
1/2 chopped onion
1/2 C. chopped green bell pepper(optional)
1 can corn
sliced olives (amount to your own preference)
1 can tomato sauce
1 packet enchilada sauce mix (optional)

CORNBREAD TOPPING
1 C. cornmeal
2 eggs
1 C. milk

In large frying pan, mix you meat, onions and bell peppers. Add Taco mix according to package directions. OMIT THE WATER THOUGH!! Once meat is done, add your tomato sauce and corn. If mixture does not have enough flavor for you, that's when you can mix in part of the enchilada mix. Add in olives and let simmer for about 5 min. Turn off and set aside. Begin mixing your cornbread mix. Pour meat mixture into a 9x9 / 9x11 pan. Spread out evenly and then pour cornbread mix over top. DO NOT pour the cornbread mix all in one spot. It will sink to the bottom instead of staying on top of the meat. Pour this slowly and evenly. Place in oven at 350 and bake for 30-35 min. Serve with Refried beans or Spanish Rice!

CORN CHOWDER
Break out the Crock Pot AGAIN!! This one was a winner!

2 cans corn
2 cloves crushed garlic
1 small onion chopped
2 stalks celery finely chopped
1/2 lb. bacon fully cooked (Crispy)
1 pint cream
2 pints Half & Half
2 Cans Chicken Broth
1 tsp. pepper
2 tsp. Garlic Salt
1/2 tsp. White Pepper
1 C. flour

Throw everything into the crock pot EXCEPT the bacon and flour. Set the temp. on high and simmer for 3 hours. Add in flour and use a whisk to mix in thoroughly, you don't want any lumps. add in bacon and simmer for another 2 hours.


GRANDMA'S CHOP SUEY

Although this is NOT my husbands favorite thing, my boys love it and for me, that's what matters most! This is a Filipino dish I grew up with and love! It's nothing fancy but very filling.

1 lb. boneless Country Style Ribs
(If they have fat, keep it on it's good to cook with!)
2 cloves crushed garlic
4 small cans tomato sauce
4 equal cans water
1 lb. fresh broccoli florets (NOT frozen)
2 tsp. salt
1 tsp. pepper
1 TBS. oil
Cooked white rice

First, cut up the pork into about 1/2 in. cubes. Place oil in large stock pan and heat up. (Med. Hi) Once oil is warm, throw in the pork and crushed garlic. Stir until pork is browned but not fully cooked. Add in the tomato sauce, water, broccoli and seasoning. Reduce heat to med. and simmer for approx. 20 min. Or until Broccoli is done. Serve over Cooked white rice. My boys top it off with soy sauce!!

Jan. 17th - 23rd

I had a few repeat recipes this week but will print the new ones for everyone!

GRANDMA'S STEAMED CHICKEN

This is one of my favorite meals that brings back such sweet memories. The smell alone takes me back to running around my Grandma's house with my cousin while Grandma made this meal.

1 lb. Chicken thighs or legs
2 bell peppers sliced
8 C. water
1 tsp. pepper
2 tsp. salt
Cooked white rice

Place all ingredients (except rice) into a large pot and bring to a boil. Reduce hit to simmer for another 20 min. Serve chicken, peppers and little of the juice over the rice. My boys always add the soy sauce and debone the chicken to eat.

BEEF & BARLEY SOUP
(This one calls for the crock pot!!)

1lb. Stew Meat
1 C. chopped mini carrots
2 stalks diced celery
1 small chopped onion
4-5 diced red potatoes
1 can Beef broth
1 can Chicken broth
2 cans water
1 Tbs. A-1 Steak Sauce
1-2 tsp. Salt
1 tsp. Pepper
1 tsp. Thyme
1 C. Barley (NOT instant!)

Brown meat in frying pan with 1 tsp. oil. Do NOT fully cook! Just enough to brown on all sides. Place ALL ingredients in the crock pot on high for about 6 hours.


CHICKEN TETTRAZINI

My BF Becca suggested this one and when I make it, I NEVER have leftovers!!

2 C. leftover roasted chicken (The Rotisserie chickens from your Deli are great!)
2 Boxes Tuna Helper Tettrazini flavor
1 C. frozen peas
1 C. sliced fresh mushrooms

Follow instructions according the the box for OVEN preperation. Add all ingredients EXCEPT the peas. Add the peas the last five minutes and mix in well.


YUMMY CHOCOLATE CREAM PIE

1 C. sugar
1/3 C. flour
2 C. Whole milk
2 (1 oz.) squares Bakers Unsweetened Chocolate
3 egg yolks
2 TBS. Butter
1 tsp. Vanilla
1 Ready Made Pie Crust baked and cooled

Prepare pie crust according to directions and cool completely. In medium saucepan, combine Sugar, Flour, milk and chopped Bakers squares. Place over Med. heat and stir with a whisk. When mixture begins to bubble, stir constantly for 2 min. and then remove from heat. Have egg yolks in a separate bowl. Scoop out 1/4 C. of chocolate mixture and pour into egg yolks. Mix immediately to prevent yolks from cooking. Once thoroughly mixed, add back to pan. Place back on heat and begin stirring well and cook again for 1 min. Pour into pie shell and place in fridge. Once cooled, add whipped topping and chocolate shavings for a pretty garnish.

Jan 10th-15th

My family is really getting into this Recipe Blog. Now that I've been taking pictures of things, they want me to try new and different things more often. Colton gets upset if I don't take a picture of HIS plate before eating, how cute!

SAUSAGE MUSHROOM ALFREDO

1 lb. Italian Sweet Sausage
1/2 lb. sliced mushrooms
4-5 TBS. butter
1/4 C. flour
1 Pint Heavy Whipping Cream
2 C. milk
1 C. shredded Parmesan Cheese
1 C. shredded Mozzarella Cheese
1 tsp. pepper
1 tsp. garlic powder



BEER ROCKS

2 LBS. Ground Hamburger
1 small onion, chopped
1/2 tsp. pepper
1 tsp. salt (or more according to taste)
1/3 head chopped cabbage
1 box Pillsbury Hot Roll Mix

Brown hamburger in large frying pan. Half way through cooking, add onions, salt & pepper. When completely cooked, throw in chopped cabbage and cover with lid. The steam will wilt the cabbage.
You do NOT want to fully cook the cabbage.
Prepare roll dough according to package. Knead the dough for the full amount of time given and then begin to roll out the dough. You want it the size of a large pizza; there about. Cut a square in the dough, about 2 in. wide and 3 in. in length. Put 2 spoonfuls of hamburger mix into the middle of the dough. Bring up the corners of the dough followed by the other sides. Pinch together to hold the meat in. Place on a cookie sheet with the pinched side down. It will look like a stuffed roll. Once they are all done, turn oven onto 350 degrees. Set cookie sheet ON TOP of the stove and let them rise for
approx. 25-30 min. Place in oven and bake for about 20-25 min., or
until golden brown.
We open them up and use a country gravy over the top. Sorry, the gravy is a secret family recipe. But use any package country gravy mix and it will do fine!!







Because I am behind on printing up my recipes, I no longer remember WHAT I cooked this week!)

Jan. 3rd - 9th

President Bush's Favorite Brownies

1 1/4 C. flour

1/4 t. baking soda

1/4 t. salt

1/2 C. (1 stick) butter

2 C. semi-sweet chocolate chips (divided)

3 eggs

1 1/2 t. vanilla extract

1 C. sugar

Preheat oven to 350° F.

In bowl combine flour, baking soda and salt.

In large saucepan, melt butter and 1 cup chocolate chips, stirring until smooth. Add eggs and vanilla, stir until well blended. Add sugar and mix well. Gently fold in flour mixture. Stir in remaining chocolate chips.

Spread into greased 11-by-9-inch pan. Bake in preheated oven 25 - 30 minutes or until wooden toothpick inserted into center comes out almost clean. Cool completely and cut into bars.

HAM & PINEAPPLE

We had LOTS of leftover ham and my husbands favorite way to eat it is with pineapple and a sauce. So here's the sauce recipe. I warm up the ham and then pour this over it and serve.

1 can pineapple juice
1/4 C. brown sugar
1 TBS. Dijon mustard
1/2 tsp. cinnamon
2 TBS cornstarch mixed with 3 tsp. water


MONTEREY IMITATION CLAM CHOWDER

1 1/2 Cube Butter (I know...A LOT!)
1 finely diced carrot

2 chopped potatoes
2 stalks chopped celery
1 med. onion diced
2 large cloves crushed fresh garlic
1 C. diced raw bacon (optional)
2 Pints heavy Whipping Cream
3-4 C. milk
2 C. 1/2 & 1/2
1 8 oz. bottle clam juice
4 cans chopped clams
2 tsp. pepper
1 tsp. white pepper
3 tsp. Garlic Salt
1 1/4 c. Flour

In a large (5 qrt.) pot, melt butter on Med. Hi; slowly add flour to create a rue. You want the flour to soak up the butter. (if you add too much flour, simply add more butter) Then begin adding your cream 1 C. at a time. Whisk it in to smooth out the flour paste. Begin adding ALL other ingredients except remainder flour. Bring to a slow boil for about 45 min. In a separate bowl, add the flour and a little milk or cream, use a fork to whisk this around until there are no lumps. Add to soup and stir it in. Let simmer for about another 45 min. stirring CONSTANTLY!!! The soup will thicken as it simmers. If you want it thicker, you can always add more flour!

CHICKEN CORDON BLUE RING

1 lb. chicken Breast tenders
1 lb. ham
1 C. shredded Swiss Cheese
1 C. mayonnaise
2 cans of Crescents

In a food processor, finely grind up both the chicken and ham. Pour into bowl and add cheese. Scoop the mayonnaise in and mix well. (If you have a pizza stone, this will work the best. Otherwise, use a regular pizza pan) Open both cans of crescents; you are going to lay them in a circle on your pizza pan with the tips pointing outward and the short straight edge on the inside. Each crescent needs to overlap just a little. Scoop about 1/8 C. of the ham & chicken mixture onto each crescent. Then take the points and fold them straight over so now the points are in the middle of the ring. Bake for 20-25 min.

2010 NEW YEARS RESOLUTION

Just a note, my goal for this New Year is to not ONLY post my menu each week, but to add pictures of my creations. So this will mean that I will post my menu the following week to ensure that my recipe not only came out right, but it looked pretty and tasted fantastic by those I have fed. I'm getting serious about this can you tell? Everything I post is being double copied over into my file and put in a cook book for my extended family. My husband thinks once it is done I should try and sell it. We'll see!!