Snickerdoodles

An even better snickerdoodle! From lovintheoven.com

Yield: 16-18 cookies


Ingredients

1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
For rolling:
2 tablespoons granulated sugar
1 teaspoon cinnamon

Directions

In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.
In another bowl, combine the flour, salt, baking soda, and cream of tartar.
Pour the dry ingredients into the wet ingredients and mix well.
Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator.
In a small bowl, combine the sugar with the cinnamon for the topping.
Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies.
Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.

All About Garlic

(taken from the TLC website)


Whole bulbs of store-bought garlic will keep for several months or more when stored at room temperature in a dry, dark place that has ample air circulation. Keep in mind, however, that garlic's lifetime decreases once you start removing cloves from the bulb.

Storing garlic uncovered, such as in a wire-mesh basket inside your cupboard or beneath a small overturned clay pot, is ideal.

You can also store garlic in a paper bag, egg carton, or mesh bag. Just be sure there is plenty of dry air and little light to inhibit sprouting. To avoid mold, do not refrigerate or store garlic in plastic bags.

If you've prepared more garlic than you need for a particular recipe, you can store minced garlic in the refrigerator in an air-tight container. Although the most active sulfur compound diminishes within a few hours, refrigeration will slightly slow the process. Use refrigerated garlic as soon as possible. Some people are tempted to freeze garlic, but this is not recommended because its texture changes, as does its flavor.
Garlic in the Kitchen

The first thing to remember about cooking with garlic is the difference between bulbs and cloves. The average teardrop-shape garlic bulb is about two inches wide and two inches tall. It typically contains about 10 to 20 individual cloves about the size of your thumbnail. Most recipes call for one or more cloves, not bulbs.

To separate the individual cloves from the bulb, place the bulb on a flat surface. Use the heel of your hand to apply firm but gentle pressure at an angle. The parchment layers will separate, allowing you to carefully remove as many cloves as you need.

Then, tenderly remove the thin covering on each individual clove. Most people reach for the plumpest cloves, but the smaller cloves have a more intense flavor.

Because one of garlic's most beneficial ingredients, allicin, is partially destroyed by cooking, you'll get the greatest health boost if you use it raw or only lightly cooked when you can. However, cooking garlic forms other healthy sulfur compounds, so you still receive benefits when you cook it.

Plan ahead so you can cut, crush, or chop your garlic and let it sit for 15 minutes or more before using it to activate the enzymes that turn alliin into allicin.
Peeling Garlic the Easy Way

To easily peel garlic, slice off each end of a clove. Then, turn your broad chef's knife sideways so the flat side is parallel to your cutting board and the sharp edge is facing away from you. Place your knife this way on top of the clove and give the blade a quick pop with the heel of your hand to lightly crush the garlic clove (you don't want to mash it). The papery skins then rub off easily.



If you're going to peel many garlic cloves at once, drop them into boiling water for 10 to 20 seconds. Then plunge them into cold water. The skins will slide right off between your thumb and forefinger.

Revised 4 week menu

Side note: I cook from my menus Monday-Thursday. I have more than 4 recipes listed under each week. That allows for some variety or taking advantage of weekly sales. Friday and Saturday nights we eat leftovers or homemade pizza. I hate cooking big dinners on Friday and Saturday. Even if I buy stuff to make I just don't do it. I know myself well enough to know it won't get done. Homemade pizza is easy. Sunday nights are always breakfast for dinner. Pancakes or waffles with eggs and fruit. I always have that stuff on hand and so I don't put it on my menu or shopping list. Each dinner in the list is linked to the recipe. 

Week #1
1. Taco Salad
2. Chicken and Sausage Jambalaya
3. Pepperoni Macaroni
4. Spaghetti
5. Meatball Sliders
6. Chicken Bacon Ranch
7.  Chicken Enchiladas
8. Crock Pot Pork Chops

Week #2
1. Chicken Parmesan
2. Stromboli
3. Garlic Butter Shrimp and Sausage
4. Southwest White Bean Chili
5. Sloppy Joes
6. Fajitas
7.  Chicken Broccoli Alfredo

8.  Rio Grand Quesadillas

Week #3
1. Chicken and Black Bean Tostizzas
2. Manicotti
3. Best Baked Salmon
4. Turkey/Chicken Pot Pie
5. Beef & Broccoli
6. Spicy Chicken Tacos
7. Pork Chimichangas

Week #4
1. Lasagna
2. Sweet and Sour Chicken Wings
3. Korean Beef
4. Taco Soup
5. BBQ Cups
6. One Pot Sausage and Tortellini
7.  Crispy Southwest Chicken Wraps

8.  Chicken & Rice Soup

BBQ cups

1 lb. ground beef
1/2 c BBQ sauce
1 T. minced dried onions
1 can grands jumbo biscuits (biscuits made from scratch work well)
2 T. brown sugar
3/4 c shredded cheddar cheese

Brown ground beef. Drain off any fat. Add onions, BBQ sauce and brown sugar to meat and mix well. With a rolling pin roll each biscuit flat. You want a nice big flat circle. Press each biscuit into a muffin tin making a nice "bowl" to hold the meat mixture. You will have a little of the biscuit sticking on top. Fill each biscuit with the meat mixture. Bake at 400 degrees for 10-12 minutes. Remove from oven and sprinkle with cheese.

Lasagna

1 lb. ground beef
1 16 oz. container cottage cheese
1 1/2 cups mozzarella cheese (approximately)
1 jar spaghetti sauce
3 lasagna noodles broken in half

*I like the oven ready lasagna that I don't have to cook ahead of time.

Brown ground beef. Add spaghetti sauce and mix well. In bottom of pan spread 1/2 cup meat sauce.
First layer: 3 pieces of lasagna noodles on top of sauce (each piece is really 1/2 regular noodle so it will fit in the 8x8 pan).
Second layer: 1/3 of meat sauce
Third layer: Spoon of cottage cheese (you can use more or less depending on how much cottage cheese you want in each layer) over the meat sauce
Fourth layer: Sprinkle approximately 1 cup of cheese over the cottage cheese. Again, adjust to fit how much cheese you want.

Repeat layers 2 times: noodles, meat sauce, cottage cheese, mozzarella cheese

Cover tightly and bake at 425 for one hour.

Taco Soup

2 cans corn
2 cans dark red kidney beans
2 cans Mexican style stewed tomatoes
1 lb. ground beef
1 envelope taco seasoning

In large pot/sauce pan brown ground beef. Add taco seasoning and stir. Add corn, kidney beans and tomatoes. DO NOT DRAIN JUICE.
Mix well and heat through. Serve with sour cream, shredded cheddar cheese and tortilla chips.

*** I like more liquid than this recipe provides. I add about 1/2 can of water using the kidney bean can.

Tuscan Garlic Chicken from Mel's Kitchen Cafe

*Serves 4-6 (depending on if you are serving adults or kids)

INGREDIENTS:
3/4 cup all-purpose flour
1/2 tablespoon salt
1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 boneless, skinless chicken breasts
5 tablespoons extra virgin olive oil, divided
1 tablespoon finely minced garlic (about 4-5 cloves)
1 red bell pepper, cut into thin strips or chopped
1/2 cup low-sodium chicken broth
6 ounces fresh spinach
1/2 cup heavy cream
2 teaspoons cornstarch
1 cup lowfat milk
1 cup freshly grated Parmesan cheese
1 pound fettuccine

DIRECTIONS:
Preheat the oven to 350 degrees F.

In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.

In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.

While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.

Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.

When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.

Recipe Source: adapted from More of America’s Most Wanted Recipes

***Changes I made while trying the recipe. My family does not like pepper so I only used about half the pepper called for in recipes. I used whole wheat linguini instead of fettuccine. I used half the amount of parmesan cheese called for.

Pinterest failure

Trying recipes on Pinterest is a gamble. Some are great and some are not. This one was not. It was supposed be a recipe for a Dole Whip. This was nothing like a Dole Whip. It was more like pineapple whipped cream. If you are looking for a pineapple whipped cream recipe, then this is it. Otherwise don't bother. Click here to see pin on pinterest

Cookies and Cream Popcorn from Chef-in-training.com

Ingredients

9 cups popped popcorn
20 Oreos finely crushed
24 oz. White Vanilla Almond Bark

Instructions

Melt white vanilla almond bark according to package directions until completely melted and smooth consistency.
Drizzle almond bark over popped popcorn.
Sprinkle finely crushed Oreo crumbs through out popcorn to evenly distribute.
Let almond bark set up and dig in!

*I used 1 bag of Nestle white chips instead of almond bark and I let mine set up for a couple of hours.

Brown Sugar Oat Muffins

From Taste of Home

Prep/Total Time: 30 min.
Yield: 12 Servings

Ingredients

1 cup old-fashioned oats
1 cup whole wheat flour
3/4 cup packed brown sugar
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cup 2% milk
1/4 cup canola oil
1 teaspoon vanilla extract

Directions

In a small bowl, combine the first six ingredients. In another small bowl, beat the eggs, milk, oil and vanilla. Stir into the dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-17 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 serving equals 192 calories, 7 g fat (1 g saturated fat), 37 mg cholesterol, 189 mg sodium, 30 g carbohydrate, 2 g fiber, 4 g protein.

Chicken Bacon Ranch Pasta from Chef-in-training.com

Taken directly from website:
10-12 oz penne pasta
2 cups cooked and chopped chicken
3/4 cup cooked and crumbled bacon
1/4 cup butter
1/4 cup flour
2 cups heavy cream (milk would be fine, too)
1 tsp. onion powder
1 tsp. garlic salt
1/3 cup ranch dressing I used Lite House
3/4 cup shredded cheddar cheese

Instructions

Cook pasta according to its package's directions. Drain. I always add a little olive oil after I drain it and stir in around so the pasta noodles don't stick together or the pot.
Toss in cooked and chopped chicken as well as cooked and crumbled bacon into the pasta.
TO MAKE RANCH ALFREDO SAUCE: Melt butter in saucepan, add flour and stir to combine. Once you have your roux, add heavy cream (or milk) stir constantly until sauce thickens. Remove from heat and stir in Garlic salt, onion powder and ranch dressing until well combined.
Pour ranch alfredo over pasta, chicken and bacon. Stir to evenly combine.
Add in shredded cheddar cheese and stir to combine.
Pour into a casserole pan and bake at 350 degrees F for 15 minutes.

*We tried tonight and liked it. I used whole wheat pasta (generic wal mart 13oz box) and milk instead of cream. It could use some type of vegetable like corn or broccoli. I used pressure canned chicken, but the husband suggested that chunks of chicken would have been better than the shredded texture of pressure canned chicken.

Marshmallow Reindeer

Cute idea found on Pinterest at http://www.ajcake.com/marsh.html

Asian Lettuce Wraps

1 lb. extra lean ground turkey
2 stalks celery, chopped fine
1 crown broccoli, chopped fine
1-2 cloves garlic, chopped fine
1 can water chestnuts, chopped fine
1-2 tsp. grated fresh ginger root
2-3 Tbsp. soy sauce
2 tsp. sugar
1/8 - 1/4 tsp. red pepper flakes
1/4 peanuts, chopped
lettuce leaves (butter lettuce works the best, but iceberg is also fine)
Thai peanut sauce
Cilantro (optional)

Brown turkey with cooking spray. Add vegetables and rest of ingredients and simmer a few minutes. Wrap a few Tablespoons of mixture in lettuce leaves with a little cilantro and peanut sauce. Yum!

*I left out the red pepper flakes. The Thai peanut sauce was very spicy for us, so we just used a little bit with each serving.

Corn and Squash Soup

Ingredients

12 bacon strips, diced
1 medium onion, chopped
1 celery rib, chopped
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
6 cups mashed cooked butternut squash
2 cans (8-3/4 ounces each) cream-style corn
2 cups half-and-half cream
1 tablespoon minced fresh parsley
1-1/2 teaspoons salt
1/2 teaspoon pepper
Sour cream, optional

Directions

In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings.In the drippings, saute onion and celery until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through. Garnish with sour cream if desired. Yield: 8 servings (2-1/2 quarts).Nutritional Facts1 serving (1-1/4 cups) equals 381 calories, 26 g fat (11 g saturated fat), 53 mg cholesterol, 1,021 mg sodium, 29 g carbohydrate, 6 g fiber, 9 g protein.

Chocolate Cobbler

Thank you Wenonah for this recipe!

Old Fashioned Chocolate Cobbler
Ingredients:
1 cup flour
3/4 cup sugar
2 T. cocoa
2 tsp baking powder
¼ tsp salt
½ cup milk
2 T butter, melted
1 tsp vanilla
½ cup chopped pecans
1cup brown sugar, packed
¼ cup cocoa
1 ¾ cup very hot water (hot tap water ok)

Directions:
Heat oven to 350 degree 9x9 in pan, ungreased

In bowl, mix flour, sugar, 2 T. cocoa, baking powder and salt. In small bowl mix milk, butter and vanilla; add to flour mixture and stir with fork until mixed and smooth; stir in nuts and then spread the dough evenly in ungreased 2 qt pan. Sprinkle with brown sugar and ¼ cup cocoa. Pour hot water over batter; DO NOT STIR.
Bake 40 minutes, Serve warm, topped with ice cream or Cool Whip.

How to Peel a Kiwi

Click here for a video on how to peel a kiwi.

Weekly Dinner Menu and Shopping List #3

1. Chicken and Black Bean Tostizzas
2. Manicotti
3. Baked Ziti
4. Pot Pie
5. Tex Mex Ravioli

Click on links above to get recipes.

Baking:
2 cups flour
salt
pepper
2/3 cup shortening
butter
2 T. taco seasoning mix
parsley (I use dried parsely in ziti instead of fresh)
dried basil
dried oregano
cumin

Dairy:
1 pkg shredded cheddar cheese
milk
sour cream (optional topping for tostizzas)
8 oz. part skim ricotta cheese (I buy a 16 oz. container and freeze half of it)
1 egg
8 oz. cottage cheese
1 pkg. mozzarella cheese
8 oz. shredded cheddar cheese
4 oz shredded monterey jack cheese

Meats:
1 1/2 cups cubed cooked turkey (I just one pint of canned chicken for the pot pie)
1 cup diced cooked chicken (tostizzas)
1/2 lb lean ground beef/turkey (baked ziti)
1 lb ground beef/turkey (manicotti)



Vegetables:
1 potato
1/2 cup thinly sliced carrots
1/3 cup chopped celery
1/4 c chopped onion
garlic
1 onion
cilantro
green onions

Canned food:
chicken broth
3 can black beans
4 oz. salsa (tostizzas)
16. oz mild salsa (tex mex ravioli)
1 jar spaghetti sauce
1 14 oz. can diced tomatoes
1 6 oz. can tomato paste
worcestershire sauce
grated parmesan cheese
1/2 c mayonnaise (not miracle whip)
1 10 3/4 oz can tomato puree

Pasta:
8 oz. rigatoni
1 pkg manicotti shells
1 jar pizza sauce

Frozen Food:
frozen peas
frozen corn
1 28 oz bag cheese/meat frozen ravioli

Refrigerated Foods:
1 can Grands flaky biscuits

Garlic Bread Seasoning from Our Best Bites

Text taken from the Our Best Bites Website

1/2 c. powdered Parmesan cheese
2 tsp. Kosher salt
2 Tbsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley

Combine ingredients in a jar (preferably one with a sprinkle top) and shake.

Sprinkle on top of breadsticks or combine 1 1/2 Tbsp. seasoning with 1/2 c. of softened real butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 until butter’s melted. If you want, you could also pop it open-faced under the broiler for a few minutes so it gets brownish and crispy.

4th of July Food

I came across two fun ideas for the 4th of July.

Red, White & Blue Layered Jell-O

Click here for the recipe






and Red White & Blue Brownie Kababs

Weekly Dinner Menu and List #2

(Click on the name to take you to the recipe)

1. Chicken Parmesan
2. Stromboli
3. Enchilada Casserole
4. Southwest White Bean & Chicken Chile
5. Indoor Chicken Fajitas


Shopping List:

Dairy:
mozzarella cheese
milk
eggs
Parmesan cheese
sour cream
shredded mexican cheese blend/cheddar cheese

Frozen:
1 large Bag of Frozen Chicken Tenders
1 package frozen cheese ravioli

Fruits:
3 limes

Vegetables:
2 onion
garlic
cilantro
1 red onion
1 red bell pepper
1 green bell pepper

Canned Foods:
1 15oz. can tomato sauce
2 cups salsa
1 15 oz. can black beans
1/4 cup Italian salad dressing
2 cans great northern beans

Spices:
Italian seasoning
garlic salt
onion salt/powder
marjoram
brown sugar
sugar
salt
basil
taco seasoning
cumin

Baking:
flour
1 pkg yeast
canola oil

Meat:
1 lb. pork sausage
1 lb. lean ground beef
1 1/2 lbs. boneless chicken breasts (for fajitas)
2-4 boneless chicken breasts (for chicken chile)

Breads:
tortillas

Condiments:
worcestershire sauce
mesquite marinade