Wednesday, June 30, 2010

Menu Planning: July 2010

Whew!  Can you believe it is July?  I blinked for a second and June was over.  Last month, I didn't really plan out my weekly meals...just kinda went with the flow.  Well, that might have worked when I lived in the city, but not so much now that I live in the country.  I am 50 miles away from a decent grocery store and I don't want to have to give over my first born in order to pay for groceries at the store in the nearest town.   So here is what I will be making for the month of July.

Crunchy Chicken Salad
Tomato & Swiss Tart
Baked Spaghetti
Greek Tortellini Salad
Ranchero Chicken Crostada
Fried Chicken
Sloppy Joe's
Balsamic Grilled Chicken Salad
Chicken Gnocchi Veronese
Bacon Jack Chicken Sandwich
Taco night
Tex Mex Pasta Salad
Beef Potato House Pie Casserole
Spinach Artichoke Calzone
Buffalo Chicken Burgers
Mesa Chicken Salad
Chicken Cannelloni
Chicken Manicotti w/Red and White Sauce
Crockpot Roundsteak
Hawaiian Haystacks
Chicken Chimichangas
California Grilled Chicken Salad
Salsa Chicken Rice Casserole
Grilled Cheese Sandwiches
Farmer's Casserole

Hamburger Buns
Banana Bread
Orange Rolls
Bread Loaves
Garlic Cheese Rolls
Sour Cream Chile Bread
Italian Bread
Southwestern Yummy Biscuits
Sweet Hawaiian Yeast Bread

Mandarin Orange Cake
Chocolate Bundt Cake
Cherry Chocolate Cake
Buttermilk Pie

Ande's Mint Cookies
Peanut Butter
Chocolate Chip Cookies (6 doz for VBS)

Linked to:
   *  Mommy's Kitchen, July Menu

Tuesday, June 29, 2010

Leftover Redo: Bacon Cheeseburger Chicken = Cheesy Chicken w/Bacon Pasta

I had three chicken pieces leftover when I made Bacon Cheeseburger Chicken.  I could have easily eaten them as they were, but I wanted to use them for dinner and feed five people.  We love pasta at our house so I thought using the leftover chicken would make for an awesome pasta dish.  This dish turned out so great, that I will be making it for future dinners.

Cheesy Chicken with Bacon Pasta

Leftover Bacon Cheeseburger Chicken, diced (I used about 3 pieces)
1 tbsp olive oil
1 onion, diced
1 green bell pepper, diced
1 can diced tomatoes
1/3 cup butter
1 can cream of chicken soup
1/2 cup water
1/2 tsp cumin
1 tsp paprika
1/2 cup sour cream
Dash of cayenne pepper, depending on the amount of heat you like
salt and pepper to taste
1 lb pasta, we used spaghetti

In a large skillet, heat 1 tbsp olive oil.  Add onions and peppers and cook until softened.  Add diced tomatoes with the juice, butter, cream of chicken, water and spices.  If you like a thinner sauce, add a bit more water.  Simmer the sauce for about 5 minutes and added diced chicken.  Simmer for another 5 minutes to warm the chicken through. Stir in sour cream before serving.  I plated the spaghetti individually and put the chicken and sauce over top.

Sunday, June 27, 2010

"And Jesus said unto them ... , "If ye have
faith as a grain of mustard seed, ye shall say
unto this mountain, Remove hence to
younder place; and it shall remove; and
nothing shall be impossible to you."

Romans 1:17

Friday, June 25, 2010

Recipe: Cereal Bars

The girls and I thought we would make a little treat for movie tonight.  Anyone else have girls that are excited for 16 Wishes on Disney tonight?  My girls have been counting down the days. Anyway, I thought about making rice crispy treats but decided to do it up one.  If you like the no bake cookies (we called them Ranger Cookies when I was a kid) that are made with chocolate, oatmeal and peanut butter, than you are going to like these.

Cereal Bars

1 bag mini-marshmallows
1/2 cup peanut butter, I used crunchy
2 tbsp milk
3 cups chocolate rice crispy cereal
3 cups cinnamon graham squares cereal
1 cup peanuts, optional

In a large pot over medium low heat, add marshmallows, peanut butter and milk.  Stir until melted.  Add both cereal and nuts.  Pour into a greased 9x13 inch pan.  With wet fingers, press into pan making top as smooth as possible.  Allow to cool before cooking into squares.

Recipe Review: Orange Rolls

I have been wanting to try this recipe for awhile.  I mean, who hasn't had those yummy orange rolls that you can buy in the frozen food section at the grocery store.  But, these are so much better. 

I found this recipe when I was reading through some of my favorite blogs.  Have you been to Sweet Luvin' In The Kitchen?  There are some awesome recipes there along with this one.  My kids were begging me for a taste test as soon as they were cool enough to eat.  I only made a couple of changes.  I made these in my breadmaker and  I added orange juice to the filling instead of orange zest. 

Enjoy these unbelievable yummy rolls!

Orange Rolls
(adapted from Sweet Luvin' In The Kitchen)

1 1/4 cup warm water
3 eggs, well-beaten
1/2 cup unsalted butter, softened
4 1/2 cups flour
1/2 cup sugar
2 tsp. salt
1 1/2 Tbsp. dry active yeast

1/3 cup unsalted butter, softened
1/4 cup sugar
juice from 1 orange

juice of 1 orange
1/4 cup unsalted butter, softened
powdered sugar

Add ingredients to the bread maker as suggested manufacturer.  Set to dough cycle.  Once cycle is complete, gently deflate dough and divide dough in half on a lightly floured surface.  Allow the dough to rest for a few minutes.  While the dough is resting, mix the butter, juice and sugar until blended. Roll one half of the dough out into a rectangle. Spread half of the butter mixture onto the dough. Roll up and cut slices about 1-1/2 inches thick.  Place rolls in a greased 9x13 inch pan.  Bake at 350 degrees for 15 - 20 minutes or until light golden brown.  While the rolls are baking, mix the ingredients for the glaze.  I like my icing be thick so that it is more like icing and not glaze.  Once the rolls have cooled slightly, ice rolls and enjoy.

Linked To:

Monday, June 21, 2010

Recipe Review: Bacon Cheeseburger Chicken

I know what you are thinking?  How can this big pile of melted cheese and bacon on chicken be healthy?  Guess what?  You are right!  But it sure is tasty!  I mean TASTY! 

I was browsing one of my favortie blogs, Kevin and Amanda's Recipes.  That girl has some awesome recipes!  I have been wanting to try this recipe out for a while now and finally had the opportunity.  I made it again for yesterday's dinner to celebrate Father's Day.  I served it with a big salad and pinto beans.  When I make it again, I am definately going to serve it with mashed potatoes.  I have a few slices left over and I think I will make chicken quesadillas with it tonight. 

Do not delay in making this awesome chicken!  Enjoy!

Bacon Cheeseburger Chicken

3 tbsp bacon grease
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1 cup Ranch dressing (I used Cesar with Bacon)
2 cups shredded Cheddar cheese
1/2 lb bacon (or bacon bits)

Preheat oven to 350 degrees. In a large skillet, heat bacon grease over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place chicken breasts in a large baking dish. Cover breast with teriyaki sauce and then ranch dressing. Sprinkle with cheese and top with bacon. Bake for 25 to 35 minutes.  Allow to cool just slightly before serving.

Sunday, June 20, 2010

Recipe: Creamy Grape Salad

First off, let me say, this picture does not do this dish any favors.  But let me tell you, this salad is wonderful and creamy and so perfectly cold and delicious on a hot summer day.  My family recently got together to celebrate some June birthdays and I wanted to make a dish that we have not had before.  I am so glad that I made this salad as I will be making it often in the future especially during these hot Texas summer months.  The recipe calls for whole grapes, but I think the next time I make it, I will halve the grapes.

I hope you enjoy this as much as we did!

Creamy Grape Salad

1 8-oz package cream cheese, softened
1 cup sour cream
1/3 cup sugar
2 tsp vanilla
1 cup chopped walnuts
4 lbs seedless grapes, washed and dry

In a large bowl, mix cream cheese, sour cream, sugar and vanilla until smooth.  Add grapes and stir gently making sure to coat all the grapes.  Refrigerate at least two hours before serving.  Right before serving, add chopped walnuts.

Linked to:

“A father is always making his baby 
into a little woman. And when 
she is a woman he turns 
her back again.”

Enid Bagnold

Saturday, June 19, 2010

Recipe: Yummy Good Rolls

I have been making these rolls for years!  I have made them as dinner rolls, hamburger buns, cinnamon rolls and even loaf bread.  My family comes running as soon as they are out of the oven.  You have never heard so much beggin' goin' on!  These are super easy because they are made in the bread maker.  I make mine in the dough cycle and take them out to shape and bake in the oven.  I found this recipe on King Arthur's community board and have tweaked it over the years. 

Yummy Good Rolls
(Recipe by Wende Rickett/The Rickett Chronicles)

3/4 to 1 cup water, depending on the weather (if it is humid outside, I use less water; if it is dry, more water)
1 egg
3 tbsp butter
3 1/2 cups AP flour
1/3 cup sugar
1 1/2 tsp salt
1 tbsp yeast

Add ingredients to the bread maker as suggested by the manufacturer.  Once the dough cycle is complete, turn out onto a lightly floured surface and knead a couple of times. Divide the dough into 16 equal pieces and form into round balls. Place on lightly greased baking sheet. Cover and let rise until doubled in volume, about an hour.  Bake at 375 degrees for 12 to 15 minutes or until golden brown.  Brush the rolls with butter.

Linked to:

Sunday, June 13, 2010

"Trust in the LORD with all your heart and lean not on your own understanding; in all your ways acknowledge Him, and He will make your paths straight."

Proverbs 3:5-6

Sunday, June 6, 2010

Recipe: Mom's Peach Cobbler

My momma has been making this cobbler since she was a teenager in high school.  She learned it in Home Ec.  Everyone who eats it loves it.  She worked in a restaurant and on days she made this, people would stand in line to get a serving.  This cobbler is quick and easy to make.  I hope you enjoy this as much as we do.

Mom's Peach Cobbler

1 stick butter
1 can sliced peaches, large
1 cup flour
1 cup sugar
4 teaspoons baking powder
1 cup milk
1 teaspoon vanilla

Preheat oven to 350.  Put stick of butter in pan and melt in oven during preheat.  Once butter has melted, pour peaches and juice in pan.  Mix dry ingredients in bowl. Add vanilla to milk and pour over dry ingredients. Mix wet and dry together gently. Once mixed, pour over peaches. Do not stir ingredients once they are in the pan. Bake in oven for 35 to 45 minutes or until golden brown.

Optional: Once pan has been removed, sprinkle crust lightly with granulated sugar.


Linked to:
  * Mommy's Kitchen Potluck Sunday
  * It's A Blog Party, Delicious Dishes
  * And Baby Makes Five, Colleen's Kitchen Recipe Swap

Wednesday, June 2, 2010

Monthly Menu: June 2010

During the summer months, I don't really plan weekly menus.  I have an idea of what I want to make for the month.  I also like planning dinners around what fresh veggies and fruits I can get.  And let's face it, it is so hot here in Texas in the summertime that I really don't want to heat the kitchen up if I don't have to.  So, here is what I am planning:

Fresh Pinto Beans and Cornbread
Bean Salad, Homemade Pitas with Chive Cream Cheese filling
Taco Salad
Pink Dressing Salad and Rosemary Bread
Pork Loin, Cream Peas, Tossed Salad, Biscuits
Chopped BBQ Chicken Salad with Breadsticks
Chopped California Salad with Grilled Chicken
Crockpot Round Steak, Mashed Potatoes, Green Beans, Biscuits
Tostadas with Fixins, Rice
BLT Sandwiches, Tater Tots
South of the Border Sandwiches
Tomato Swiss Quiche with Salad
Bacon Cheeseburger Chicken, Mashed Potatoes, Corn, Rolls
Creamy Chicken Enchiladas, Rice, Refried Beans

Chocolate Oat Squares
Mandarin Orange Cake
Blonde Brownies with Maple Frosting
Cherry Chocolate Cake
Sopapillia Cheesecake

Grandma's Bluberry Lemon Muffins