Tuesday, July 26, 2011

Must Try Tuesday: July 26, 2011

The heat wave and drought continue on here.  Yesterday it was 110 degrees on my mother's shaded porch.  It is just too hot to do much of anything.  However, school will be starting in a few weeks, so it is time for school shopping.  I l-o-v-e shopping for school supplies.  I eagerly await this time of year because I love to walk down the aisles and look at all the wonderful papers, glues, pencils and such.  (I know...totally weird!)

Anyhoo....I found some great recipes this week that I can't wait to give a try.  Try to stay cool and please pray for some rain for us.  We are in dire need of some moisture.

Enjoy!


Blessed with Grace

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This looks like a great summer time dinner sandwich...
Diary of a Recipe Addict

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I love a good cake and this one looks like it would be awesome!
The Misadventures of Mrs. B

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I love tomato pie and this one is drool worthy...
Simple Girl

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My family loves refried beans plain or with burritos.
Love this slow cooker version...
Six Sister's Stuff

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I love this take on lasagna...
Will Cook For Smiles

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Tomatoes and bread...yummy!
Frilly Details

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Linked To:

Monday, July 25, 2011

Recipe Review: Cherry Limeade Cupcakes


Yum...cherry limeade drinks from Sonic are my favorite drink treat.  So, when I came across this recipe from It's the Life blog, I knew that I had to try it.  I signed up to feed the volunteers at Vacation Bible School and wanted to make something pretty and tasty.  These were perfect.  Not only are they pretty to look at but they taste so good!  The cupcakes were gone in no time and I received lots of compliments.  I will be making these again for an upcoming family reunion but will probably double the recipe because they were so awesome.  I will also use stemmed cherries as well....I think they will look prettier.

Enjoy!

Cherry Limeade Cupcakes
(original recipe by It's the Life)

Cupcakes
1 box white cake mix (and all ingredients needed to make the cake)
1 jar maraschino cherries (with or without stems)
1 cup powdered sugar
2 limes

Buttercream Frosting
1 bag powdered sugar
2 sticks butter, room temperature
1 lime
milk

To make the cupcakes, preheat oven and make the batter according to the package directions.  Add 3 to 4 tablespoons of the cherry liquid into the batter.  You could chop some of the cherries and add to the batter, but I wanted a smooth cupcake.  While the cupcakes are baking, make a lime glaze by mixing the juice of two limes with one cup of powdered sugar.  Once the cupcakes are removed from the oven, poke several (I did at least 10 to 12) holes with a toothpick in each cupcake.  With a spoon, slowly spoon the glaze on each cupcake, using the back of the spoon to spread it out covering each hole.  Allow the cupcakes to sit a few minutes and repeat the glazing.  Loosely cover cupcakes and refrigerate for a few hours.  While the cupcakes are cooling, drain the cherries and rinse them thoroughly.  Drain them on paper towels for a few hours.  (This step will ensure that the cherries don't bleed in your beautiful white frosting.)

To make the frosting, beat the softened butter until fluffy.  Slowly add the powdered sugar, beating to ensure there are no lumps.  I used all but about a cup of powdered sugar because I like a stiffer frosting.  I had some leftover glaze, so I also added this along with the juice of one lime.  Add a little milk, if needed, to thin it out a bit.  Frost as you normally would.  Add the dried cherry to top of each cupcake.

Linked To:
*Lamb Around: Not Baad Sundays
*The Girl Creative: Just Something I Whipped Up
*Boogieboard Cottage: Masterpiece Monday
*11th Heaven's Homemaking Heaven: Homemaker Monday 
*Two Maids a Milking: Two Maids a Baking
*Sumo's Sweet Stuff: Market Yourself Monday
*Frugal Antics of a Harried Homemaker: Your Recipe, My Kitchen
*A Southern Fairytale: Mouthwatering Monday 
*Blessed with Grace: Tempt My Tummy Tuesday 
*Dr. Laura's Adventures: Tasty Tuesday
*Mandy's Recipe Box: Totally Tasty Tuesday 
*From Mess Hall to Bistro: Made From Scratch Tuesday 
*Lady Behind the Curtain: Cast Party Wednesday
*It's a Keeper: It's a Keeper Thursday
*Sweet as Sugar Cookies: Sweets for Saturday
*Everyday Sisters: Sharing Sundays 
*Hoosier Homemade: Cupcake Tuesday
 
 




Sunday, July 24, 2011

Menu Plan: Week of July 24, 2011

Uh....where did July go?  I can't believe this is the last full week of the month. School will be starting really soon so I guess I should get in gear and get ready.  Last week was crazy with vacation bible school and sleepovers, so this week I think we will be taking it easy and getting organized for school.  We also have a family reunion, so I will be testing some heirloom recipes.

Have a great week!


Meal 1
Pancakes

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Meal 2
Steak Fajita Bowls

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Meal 3
 Homemade Corn Dogs
Tater Tots
Green Beans

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Meal 4

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Meal 5
 Crock Pot BBQ Chicken
Mashed Potatoes
Corn
Cheddar and Herb Biscuits

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Meal 6
Eat Out

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Meal 7

Leftover Buffet

Baking
Monkey Muffins
Aunt Lola's Yeast Roll
Big Mamma's Soft Gingerbread

Thursday, July 21, 2011

Recipe Review: Buffalo Chicken Braid



We love Buffalo chicken wings around here.  I don't care for chicken on a bone, so we go boneless.  When I came across this recipe on Do You Know the Muffin Pan blog, I knew that I had to give this recipe a try.  Seriously, what could be bad about spiced up chicken wrapped in pizza dough?  Sounds like a winner to me.  This recipe is super easy.  Braiding the dough is a few extra steps but totally worth it.  Amy has step by step instructions with pictures to help you get the idea of how to braid the dough.  I used a canned pizza dough and canned chicken for a super fast dinner.  Also, I didn't have any blue cheese dressing, so I made mine without.  The next time I make it, I will use my own dough and cook and shred some chicken breast to replace the canned chicken.  My family loved this meal and have asked for me to make it again.

Enjoy!


Buffalo Chicken Braid
(adapted from the original recipe by Amy @ Do You Know the Muffin Pan)

1 can chicken breast, drained (or 2 chicken breast, cooked and shredded)
1 can pizza dough
2 cups cheese, divided (I used a combination of blue cheese and Italian blend shredded cheese)
1/2 cup red onion, finely diced
1/2 cup Frank's Red Hot Sauce

Preheat oven to 425 degrees.  In a small bowl, add chicken and hot sauce.  Mix with a fork breaking up any large lumps while incorporating the sauce.  Set aside.  Unroll pizza dough.  Measure 3" from the long side of the dough and lightly score (not cutting through the dough) on each side.  In the middle section, sprinkle one cup of the cheese making sure to spread it so it covers from the top to the bottom of the dough.   Next, spread the diced onions.  Add the chicken.  Sprinkle the rest of the cheese making sure to cover as much of the chicken as you can. Cut 1 inch thick strips on either side. To braid, pick up one strip and fold it over, pressing it against the opposite strip, continuing until you reach the bottom.  You can tuck the bottom ends under, but it is not necessary.  Bake for 12 to 15 minutes or until golden.  Allow to cool for few minutes before cutting.

Linked To:
*It's a Keeper: It's a Keeper Thursday
*Paisley Passion: Thrilling Thursday
*Miz Helen's Country Cottage: Full Plate Thursday
*Simply Sweet Home: Friday Favorites
*Bizzy B. Bakes: Bake with Bizzy
*Paisley Passions: Fun w/Food Friday
*Six Sister's Stuff: Strut Your Stuff Saturday 
*I Heart Naptime: Sundae Scoop 

     



Monday, July 18, 2011

Must Try Tuesday: July 19, 2011

There were so many yummy good recipes around the blogs this past week.  Lots and lots of Harry Potter inspired cupcakes, drinks and all manor of things.  I so want to go see the movie, but we are super busy with Vacation Bible School this week, so it may have to wait until next week.  I would like to bake some of these treats for my family and then have a Harry Potter marathon this weekend.  

Have a great week!  Enjoy!


We love Harry Potter at our house.
This may be our movie night treat....
Cook Like a Champion

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Who doesn't love a roll with cheese in the middle...
Trailer Gypsy

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My kids will love this...
The Kitchen Cookie

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I love peanut butter and chocolate...so good...
Crazy for Crust

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Yummy.....
Food and Whine

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Mmmmm....cream cheese wontons...
and bonus for our family...no crab...
Life's Ambrosia

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This looks like the perfect dessert to bring
to our family reunion in a couple of weeks...
Fran's Favs

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I love homemade chips...I love BBQ...
WINNER!
Shugary Sweets


Menu Plan: Week of July 17, 2011

Can you believe how fast we are truckin' through July?  We have six more weeks of summer vacation before school starts.  Craziness!  This week is a free week for us with nothing planned...and I personally am going to enjoy not having to be somewhere unless I want to! 

Have a great week!


Meal 1

Crockpot Chicken Parmesan
Salad


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Meal 2
Tacos
Rice
Beans

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Meal 3
 Homemade Corn Dogs
Tater Tots
Green Beans

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Meal 4
Steak Fajita Bowl

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Meal 5
 Crock Pot Pineapple Chicken
Rice
Broccoli

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Meal 6

Eat Out

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Meal 7

Leftover Buffet

Baking

Monkey Muffins
 Dr. Pepper Cake

Thursday, July 14, 2011

Recipe: Copy Cat {Cracker Barrel} Hashbrown Casserole

 

I have an obsession with the hashbrown casserole at Cracker Barrel that can't be normal.  Whenever we take the girls out to eat and we are near a Cracker Barrel, they always want to eat there.  You won't get a big argument from me because I can have my hashbrown casserole fix.  

I have searched for years for the right recipe that duplicates this dish.  Every recipe that I found called for canned soup and/or sour cream.  Don't get me wrong, those recipes are very tasty but they are not the same dish served at Cracker Barrel. 

Last week, as I was reading through my favorite blogs, I somehow came across The Pioneer Cookbook blog.  I scrolled through some of her delicious looking posts and came across her recipe for hashbrown casserole.  After reading the ingredients, I was skeptical, but couldn't wait to give it a try.  People....I am here to tell you this is it!  This is the one...my search is over!  Yes, it is true...no soup and no sour cream...just milk and beef broth.  

I made this for dinner a couple of days ago, along with some BBQ smoked sausage, and my family ate it up and loved it.  I substituted the vegetable broth that is called for in the original recipe with beef broth and I also increased the amount of garlic powder slightly.  Stirring the casserole midway through the cooking is key to making the dish have the consistency of Cracker Barrel's.

If you have an unhealthy obsession with hashbrown casserole like me, you need to make this...and thank me later.  If you don't have an unhealthy obsession with hashbrown casserole (what is wrong with you?), you need to make this dish and get a new obsession...and thank me later.  Perhaps we will pass by each other in the our therapist's waiting room!

PS...Cracker Barrel did not sponsor my post today...they should...for all the therapy that I need...

Enjoy!



Hashbrown Casserole
adapted from the original recipe by Miriam Barton/The Pioneer Cookbook
Ingredients
  • 2 large potatoes, peeled and grated
  • 2 cups sharp cheddar cheese, grated
  • 1/2 cup onion, finely chopped
  • 1 cup milk
  • 1/2 cup beef broth
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder

Instructions
  1. Preheat oven to 425ºF.
  2. Lightly coat an 8 x 8-inch square baking dish with butter.
  3. In a large bowl combine the potatoes, cheese, and onion.
  4. In a separate bowl, stir together the remaining ingredients.
  5. Spread the potato mixture into the prepared baking dish, then pour the liquid mixture over the potatoes.
  6. Bake for 1 hour, stirring after 30 minutes.
  7. Cool for a couple of minutes to allow potatoes to firm up.
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Tuesday, July 12, 2011

Must Try Tuesday: July 12, 2011

It is HOT outside!  We are in the middle of a heat wave and I really don't want to turn on the oven to cook.  Although, I am tempted by these recipes.  They look delightful.

I hope you are all staying cool and trying to enjoy the summer as much as possible.

Enjoy!

Two of my favorite things...Dr. Pepper and cake!
She Wears Many Hats

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We love kolaches...especially sausage...
can't wait to try this meatless version...
Meatless Meals for Meat Lovers

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I love this twist on cinnamon rolls...
Fake Ginger

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I love cherry limeades!  Can't wait to give these a try...
It's the Life

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I love the banana, chocolate and PB combo...
Inside BruCrew Life

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Yummy....
Six Sister's Stuff

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I think these might be our Friday movie night meal!
Maillardvile Manor

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Linked To:

Monday, July 11, 2011

Menu Plan: Week of June 10, 2011

Can you believe how fast we are truckin' through July?  We have six more weeks of summer vacation before school starts.  Craziness!  This week is a free week for us with nothing planned...and I personally am going to enjoy not having to be somewhere unless I want to! 

Have a great week!


Meal 1
Pancakes

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Meal 2
Pinto Beans
Cheddar Corn Muffins
fixin's

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Meal 3
 Buffalo Chicken Braid
Salad

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Meal 4
Pasta Salad
Bread

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Meal 5
 Hashbrown Casserole
Green Beans
Corn

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Meal 6
Leftover Buffet

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Meal 7
Eat Out

Baking

Monkey Muffins
 Kolaches

Linked To:

Thursday, July 7, 2011

Recipe Review: Smothered Pork Chops

I found this recipe at Mel's Kitchen Cafe and immediately knew that I was going to be giving it a try very soon.  I even added it to my Must Try Tuesday post.  There is nothing better in the world than walking into your house after church knowing that you have a crock pot full of yummy goodness.  As soon as you open your door the smell is so wonderful that you immediately know that this is going to be one tasty dinner.  We had a house full of company and not only was this dish so delightful, it was also easy to prepare.  We served it with mashed potatoes and spooned some of the gravy over the them.  Everyone enjoyed this recipe and it is definitely a keeper in our house and will be made for many Sunday dinners to come.

Enjoy!



Smothered Pork Chops
(original recipe by Mel's Kitchen Cafe)

Ingredients
5 slices bacon, chopped
6 bone-in pork loin chops, about 3/4-inch thick
Salt and Pepper
2 yellow onions, peeled, halved and sliced into 1/2-inch thick half moons
1 teaspoon plus 1 tablespoon light brown sugar
1/4 cup plus 2 tablespoons cold water
3 garlic cloves, minced
1 teaspoon dried thyme
3 cups low-sodium chicken broth
1 tablespoon soy sauce
2 bay leaves
1 tablespoon cornstarch
1 tablespoon cider vinegar
2 tablespoons fresh parsley, chopped

Directions
In a large skillet over medium heat, fry bacon until lightly browned, about 5-6 minutes. Transfer bacon to a plate lined with paper towels, leaving the drippings in the pan. If you have more than 2 tablespoons drippings, drain the excess. If you don’t have quite that much, supplement with canola oil. When the bacon is cool, transfer to a small bag or tupperware and refrigerate until later.

Heat the skillet with the drippings over medium or medium-high heat until rippling and hot. Meanwhile, pat pork chops dry with paper towels and sprinkle with salt and pepper. Cook pork chops until they are golden brown on each side, about 2 minutes per side, cooking them in batches in the skillet if your skillet isn’t big enough to hold all six at a time in a single layer. When golden on each side, transfer the chops to the slow cooker and repeat with remaining pork.

Pour off all but 1 teaspoon of fat from the skillet; add onions, 1 teaspoon brown sugar, 1/4 teaspoon salt and 1/4 cup water to empty skillet. Using a wooden spoon, scrape browned bits from bottom of the pan and cook over medium-high heat until onions are soft, about 4-6 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Pour onion mixture over chops in the slow cooker. Add broth, soy sauce and remaining 1 tablespoon brown sugar to skillet, bring to a boil and add bay leaves. Pour mixture over onions in slow cooker.

Cover slow cooker and cook on low until pork is tender, about 8 hours (or cook on high for 4 hours).

When ready to serve, carefully transfer chops to serving platter with a large spoon and tent with foil. Discard bay leaves and pour liquid through a mesh strainer into a saucepan, reserving the solids. Transfer solids to a food processor or blender with 1 cup liquid and blend until smooth. Stir the blended mixture back into remaining liquid in the saucepan. In a small bowl, mix cornstarch and remaining 2 tablespoons water together in a small bowl and stir into sauce. Cook over medium heat until thickened and bubbly, about 5 minutes. Stir in vinegar, season with salt and pepper, pour over chops and sprinkle with reserved bacon and parsley. Serve.

Wednesday, July 6, 2011

Must Try Tuesday: July 5, 2011

I hope you had a wonderful July 4th holiday and long three day weekend.  We started our regional softball tournament yesterday.  What could be more American than cooking out and spending the day with family and friends....cheering on your favorite softball team!  We didn't get to do fireworks this year because we are in a burn ban but we did get to see two awesome games that we won!  We have advanced to the next round and play again tomorrow.  Woohoo!

I found some awesome recipes this past week that I can't wait to share!  Enjoy!


Yummy, yummy, yummy!
Food, Folks, and Fun

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This salad looks like a perfect summer meal...
Passionate Perseverance

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I love a good muffin...especially one with lots of cheese...
Talking Dollars and Cents

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I made fudge cupcake jars last year for holiday gifts 
so I can't wait to try this recipe out...
Glorious Treats

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This looks like a great summertime meal...
just add a salad...
Favorite Family Recipes

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You had me at bacon...
Framed Cooks

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Linked To: