Baby It's Cold Outside!

Did anyone miss me this weekend? I just couldn't seem to get motivated to do much. We cleaned house and set up the tree and other than a little homemade eggnog, I didn't make anything interesting. Today, however, I am honoring my dear husband, who is working outside in this drizzly cold rain, 40 feet off the ground today. When he gets home I will have a crockpot full of warm spicy chili. I am even trying to be healthy today, using ground turkey instead of beef.

Brown and drain a pound of ground turkey, Add that to the crockpot with 4 -5 cans of chili beans (and their juice) a large can of tomato juice (or a couple cans of tomato sauce and some water), about 1/2 a beer, and the spice mix from a package of Carroll Shelby's Chili mix. Mix everything well, set your crockpot on low and let it cook all day. When you get home from work, or about 30-45 minutes before you are ready to eat, add a double handful of pasta (I am using shells today), stir well and turn up to high to cook the pasta.

Serve this with crackers or corn bread, a little cheese sprinkled on top, a warm, cozy meal to go with a great football game, with enough leftovers for chili dogs tomorrow. It also freezes well for another night. Happy Monday.

Roast, Carrots and Potatoes

Today we are cleaning in preparation for putting up the tree tonight. To make that a little easier, I have put supper in my favorite appliance. Have I mentioned that I love my crockpot?

Today I have put a beef roast, a couple pounds each carrots and potatoes in the crock pot with a can of beef broth, season salt, black peppercorns, a little thyme, oregano, a couple cloves of garlic and some slices of onion. Set it on high and come back in 6 or 8 hours. Supper is ready.

Now we can clean and decorate (or shop) without worrying about what is for supper. Happy Black Friday everyone.

Happy Thanksgiving!

It seems strange to me, but I have been posting this blog for nearly six months now. Of course, I am not doing much cooking today. We will celebrate with lunch at my Granny's and supper at my in-laws. I am making apple and pumpkin pies to take with us.

For your culinary pleasure, though, I am sharing my Sweet Potato Casserole recipe. It is often requested here for dessert.

3 c sweet potatoes, cooked and mashed
1/2 c butter
1 t vanilla
1/2 c sugar
2 eggs, beaten
1/3 c milk

Mix all ingredients well and pour into a 9 x 13 casserole dish

1/3 c melted butter
1 c brown sugar
1/2 c flour
1 c chopped pecans
Mix all well and spread over sweet potato mixture. Bake at 350 for 25 minutes. The topping is my kids favorite and I usually double that part of the recipe. Happy Turkey Day!

Holiday!

The kids are out of school today, my sister and Mom are off work, the best thing we could do today is good off together.

Tomorrow (Thanksgiving Day) will be a busy, crazy day so today we are just going to enjoy each other. My husband is off work tomorrow so I don't have to worry about what he is taking in his lunch, I think the best think I could do for supper tonight is pizza. I have a gift card to a local pizza place, while I am in town, I will pick up a pizza and breadsticks, then reheat them at suppertime tonight.

Maybe we will even pick up a movie and a a movie night. . . Happy Day Off!

Barbecue Chicken

Tonight is another lazy night (NOT!) I am busy baking pies for Thanksgiving, for my contribution to the meals wherever we are going.

For supper, I am reheating a barbecue chicken I bought over the weekend from a group of kids fundraising at church. That makes supper easy. However, I am making pumpkin and apple pies for thanksgiving and Pilgrim hat cookies for the kids.

The cookies are really easy and very cute. Start with a package of fudge stripe cookies, a can of icing and a bag of miniature peanut butter cups. Turn the cookies chocolate side up, put a dab of icing on the top of the peanut butter cup, invert the cup onto the cookie and TA-DA a pilgrim hat. I made these for the kids' classes for today. Enjoy.

Breakfast Scraps

The first time I ever made this, my kids said it looked like table scraps on a plate. It is the ultimate combination of one-dish meals and breakfast.

I start with a package of smoked sausage, cut into bite sized pieces. Brown these in a heavy skillet, and set aside. In the same skillet, fry a package of frozen hash browns, then add the sausage. Sometimes I scramble eggs to mix with them, other times I place a fried egg on top of each serving. I also caramelize mushrooms and onions to go on top of mine, but the kids don't eat such things. On top of everything, I sprinkle cheese.

Serve these with biscuits and you have supper, or breakfast, or . . . whatever it is, it is yummy.

Taco Night!

Tonight it will be just me and my son. I figure the best way to start a Mother/Son night is his favorite meal, so we are doing tacos. It doesn't get much easier that a boxed taco dinner kit and a can of refried beans. I even have a tomato ripening on my windowsill. (I saved all the green ones from the garden before the frost and am storing them in the dark so they ripen slowly) After supper we will make ice cream sundaes and watch movies. Happy Friday!

Chicken Cordon Bleu (sort of)

Strangely enough, my kids love this recipe. It is easy, cooks in the crock pot and everybody eats it. What more could you possibly want in a recipe? It can be baked in the oven if you forget to put it in the crock pot or decide on it at the last minute. The nice thing about the oven is you can uncover it the last 15 or 20 minutes to crisp the stuffing. It gets a little soggy in the crock pot. Enjoy.

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted

Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High, or bake, covered at 350 for 45 minutes, uncovering for the last 15 minutes.

Breakfast...

Supper tonight is meatloaf sandwiches made from the extra large meatloaf I made last night. That is so easy that I thought I would share a breakfast recipe that my kids love. I make these on the weekends and reheat them for a quick breakfast through the week. We call them Breakfast Bars

2 tubes crescent rolls, 9 eggs, beaten, 1 8 ounce package shredded cheese, 1 pound sausage, brown, crumbles and drained. Preheat the oven to 350, spread one tube of rolls, all in one piece in a 9 x 13 pan, sealing seams. sprinkle with sausage and cheese. Pour eggs over top and top with remaining rolls, also with the seams sealed. Bake at 350 til golden brown and set. cut into squares like brownies and serve. These microwave well. I also like to freeze them individually, then the kids can have them whenever. Enjoy.

Meatloaf

I know, it is not cool to like meatloaf and most kids will swear they hate it, but we like meatloaf, and I mean all of us; the kids will fight over who gets the last piece. I like it because I can make a double batch easily and have enough left for meatloaf sandwiches tomorrow night. This recipe makes one loaf, but can be doubled easily. Make 2 and freeze one for another night.

1 pound ground beef
1 egg, beaten
1 T flour
1 slice bread, crumbled
enough milk to soak bread
1 slice onion, chopped or 1/2 t onion powder
1 t chili powder
1/2 c ketchup
1/4 t garlic powder
1/2 t salt
1/2 t black pepper
1/4 c brown sugar

Preheat oven to 350. Mix first 7 ingredients and form into a loaf. Mix remaining ingredients and spread over the top. Bake, tightly covered with foil for 50-60 minutes, uncover and bake another 15 minutes. Serve with mashed potatoes and peas for a traditional meatloaf dinner. Just like mom made.

Apple Pie

Early in the fall I made apple butter and apple sauce from some yummy golden Delicious apples I got at a local orchard. I froze the applesauce into tubes using a Seal-a-meal and have been sending it in my kids lunches. They have eaten it so well that today I am making more applesauce. Because I have all these apples I will make a special treat for the family tonight, (because after all this mess they will be eating leftovers for supper) homemade apple pie.

I always start with a frozen, store bought pie shell, fill with peeled, cored, chopped apples. Sprinkle with 1/2 cup brown sugar and 1 t cinnamon. In a bowl, mix 1 cup oats, 1 stick melted butter, 1 cup brown sugar, 1 t cinnamon, until well blended, spread on top of apples in pie shell. Bake at 350 for 45 minutes. (set the pie on a cookie sheet because it usually runs over) Serve with ice cream. YUMMY!

Tailgating on the Couch

It is an overcast Sunday. Perfect for 2 of my favorite things, cooking and football. Because there is a game on this evening that interests me, I am aiming for a tailgate style spread on the coffee table. I love to cook on Sunday afternoons with a game on the TV in the kitchen. It makes the kids happy, too, because that frees up the living room TV for them.

Make sure you have paper plates and plastic forks, a roll of paper towels and an appetite. I am making Cheesy Sausage Dip, Hot Artichoke Dip, sausage balls, pigs in a blanket, buffalo bites and fries. The dips will be available all afternoon with the games, the sausage balls and pigs in a blanket, later afternoon, and the buffalo bites and fries, game time. Because I have covered most of these recipes before, I am only adding the artichoke dip here today. It is very similar to the artichoke dips available at many popular restaurants. Enjoy the game.

1 c chopped artichoke hearts (canned or frozen and thawed)
1/2 c frozen spinach, thawed
8 ounces cream cheese
1/2 c grated Parmesan
1/2 c mozzarella
1/2 t crushed red pepper flakes
1/4 t salt
1/8 t garlic powder
dash black pepper

Boil the veggies till tender, drain well. Heat the cream cheese in the microwave on high for 45 seconds to 1 minute, just until hot. Add the veggies and mix well. Stir in the remaining ingredients and serve hot with chips, crackers, or crisp veggies like carrot or celery sticks.

If you want to make this is advance, pour into an oven safe dish and reheat in the oven before serving.

Hoppin' John

I usually don't mind to cook on the weekends and very seldom use my crock pot on a Saturday, but today is going to be a doosy! First of all, it is opening day of deer season so my wonderful husband will be bringing a number of guys home with him this evening looking for something warm to eat. Also, it is my son's first meet for his school Lego Robotics Team, so I don't have time to stay home and cook all day. Out comes the crock pot!

Into the crock pot I dumped a bag of frozen black eyed peas, 1/2 bag of rice (not instant), 2 cans of chicken broth, the same amount of water and a chicken bullion cube, 2 bay leaves, 1 large clove of garlic, minced, 1-2 T onion powder, about 1 t chili powder and crushed red pepper, a couple sprigs of fresh thyme (about 1-2 t) and a pound of sausage, browned and drained. Turn your crock pot on low and go have fun, supper will be ready when you are.

Happy Saturday everyone.

Stew!

Last night we had a huge pot roast, with carrots and potatoes. It was delish! Tonight I will chop up all the leftovers, add the juice it cooked it and a jar of beef gravy and call it beef stew. If I add a batch of homemade biscuits, we will have a warm, soothing, supper with almost no work. YAY for leftovers.

Old Fashioned Pot Roast

Today is Thursday, which is a busier that usual day for me because I spend part of it in a classroom full of 6 year olds, helping them learn their spelling words. Tonight I am making a pot roast, loaded with carrots and potatoes and any other veggies I can think of that might roast well in the oven. I am not using my crock pot because I forgot to thaw my roast and it is hard to brown a frozen rump roast.

When I get home (and this could be easily all dumped in the crock pot before you leave for work) I will season the roast with pepper and season salt, maybe a little crushed red pepper, then brown the roast in hot oil in my large cast iron pan (with a tight fitting lid). Make sure you brown it well on all sides, this provides a lot of flavor. Into the hot pan add a slice or 2 of onion, a 1/2 cup or so chopped celery, a clove or 2 of garlic, sliced or crushed, a couple pounds of potatoes and carrots, peeled and quartered, and a little water or beef broth. You can also add any other veggies you like roasted, I may add turnips and Brussels sprouts, but I am the only person in this house who will eat such a thing, so I may put those in a separate pan.

Put all this in a 300 degree oven for 3 hours or so, depending on the size of the roast (or 8-10 in your crock pot) and you will have a comforting, home cooked, meal at suppertime. The leftovers will make a yummy beef stew tomorrow night.

Pizza Cups

My 10 year old isn't feeling well today, and just like me, when he has a cold he craves something a little spicy. I remember when I was a kid mom made cups by pressing a biscuit into a muffin cup and filled it with sloppy joe filling and baked them. We loved them.

I am trying the same concept tonight, but I am filling the cups with pizza toppings. I am starting with a couple tubes of refrigerator biscuits. Spray your muffin pan with cooking spray, press the biscuits into the muffin pan, and up the sides. Fill with your favorite pizza toppings, a spoonful of spaghetti sauce and top with cheese. Bake according to the directions on the biscuits.

Supper is quick, easy and the kids will love it.

Meatballs!

Today I am in a baking mood. I guess the time of year is getting to me, I cooked pumpkin and made pies over the weekend and today I am making a pumpkin roll (with cream cheese filling). These always make me think of my grandmother because she almost always has on in the freezer, ready to serve after a few minutes in the microwave.

Ingredients

• 3 eggs
• 1 cup white sugar
• 2/3 cup canned pumpkin (I use real pumpkin because we don't like canned)
  
• 1 teaspoon lemon juice
• 3/4 cup self rising flour
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup chopped walnuts or pecans (optional)
  
• 6 ounces cream cheese, softened
• 1 cup confectioners' sugar
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
3. In another bowl combine flour, cinnamon, and nutmeg; fold into the pumpkin mixture.
4. Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
5. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
6. Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
7. Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
8. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

These freeze really well if you wrap them up tight and but them in a freezer bag.

Crock Pot Pork Chops

It looks like it will be a crazy day today. I have errands to run all over town, not to mention things that need to be done here. Before I leave I will put 2 cups of rice, 2 cups of water, a can of cream of mushroom soup and a package of pork chops in the crock pot. When I get home all I have to do is make a green veggie or a salad and supper will be done.

Don't you just love your crock pot?

Pupmkin Pie!

Today I decided to finally cook the pumpkin that grew next to the back porch all summer. We tripped over it, mowed around it and finally we are going to eat it. If you are interested in processing a pumpkin to make pies, bread, whatever, you need to have several hours, a sharp knife and a big pan. Wash the pumpkin first. Cut the pumpkin in half and scrape out the seeds. Some people like these roasted, but I don't so I throw them away. Then cut the pumpkin into sections that will fit into your pan and add water. You don't have to cover it with water, just a couple inches in the pan. Cook till tender, then peel and mash. Now it is ready for pie (or you can bag it and freeze it)

Pumpkin Pie
1 pie crust
1 cup pumpkin
3/4 cup sugar
1/2 cup milk
1 T butter
1/4 t cinnamon
1/4 t allspice
2 eggs, beaten

Preheat oven to 400, mix pumpkin and milk, add eggs and melted butter. Mix sugar and spices together well, then add to pumpkin mixture. Pour into pie crust. Bake at 400 for 15 minutes, then 350 for 45 minutes. YUMMY!

Pizza Party!

Did anyone out there miss me yesterday? I don't know what happened. I guess I just got busy and forgot about this. At any rate, we had hot browns for supper last night, made with the leftover turkey from the night before.

To night my 6 year old is sleeping over somewhere and my 10 year old is having company. We will be having 10 year old boy food, PIZZA!! I bought 2 take and bake pizzas at the grocery, I will make a salad for me, but everyone else will be quite happy with the junk food. I am happy because it is easy and mess free. Happy Friday!

Turkey Anyone?

I guess the cool weather is getting to me because I have been craving turkey. Thanksgiving is almost here, but I am cooking a turkey breast in the crock pot today. It is super easy and provides enough meat for the next several suppers.

You will need one turkey breast, a can of chicken broth, a little onion, celery, pepper, sage, rosemary and a crock pot. Drop everything into the crock pot, set to low and leave all day. You will have the most moist, tender turkey you have ever had. The meat is perfect for sandwiches, salads, hot browns, anything. Enjoy.

Bratwurst Stew

We love bratwurst in our house, but the weather doesn't always cooperate when I want to grill, so I searched for recipes that would give me other options for this favorite. This recipe is yummy with fresh bread or rolls and because it is a crock pot recipes, not as much work as it tastes like.

4 medium potatoes, cubed, 4 medium carrots, coarsely chopped, 1/4 cup chopped onion, 1/4 cup chopped green pepper, 2 pounds fresh bratwurst links, cut into 1-inch slices, 1/2 cup chicken broth, 1 teaspoon dried basil, 1/2 teaspoon pepper, 1 cup fat free evaporated milk, 4 ounces reduced fat cream cheese, cut into small cubes, 1/2 cup shredded cheddar, 3 tablespoons cornstarch, 1 tablespoon cold water.

In a slow cooker, combine the potatoes; carrots, onion and green pepper. Top with bratwurst slices. Combine the broth, salt, basil and pepper; pour over top. Cover and cook on low for 7 hours or until vegetables are tender and sausage is no longer pink. Stir in milk and cheeses. Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 30 minutes or until gravy is thickened.

Are You Tired of Game Food Yet?

It is Monday again, and time for another Football Night in My House! I will be making the standard game fare, buffalo wings, corn dog bites and loaded fries. So for those who are tired of reading about that, I am going to include a couple dip recipes that are popular in my house.

Cheesy Sausage Dip
1 pound velveeta cheese, cubed, 4 ounces cream cheese, cubed, 1 pound sausage, browned and drained, and one can of ro-tel tomatoes (juice and all). Combine in a heat-proof bowl ( I use aluminum, but Pyrex would work, too), and set the bowl over a pan of simmering water. heat, stirring frequently till melted and well mixed, serve with corn chips.

White Bean Dip
2-3 T butter, 2 cloves minced garlic, 2 t minced rosemary, combine in a skillet and cook for about 5 minutes, add 2 cans of white beans (navy, great northern), heat through and mash, then and 1/2 cup shredded cheese, mix well and serve with chips.

Enjoy the Game!

Lasagna

It is Sunday again, time for something cheesy, a little spicy, and soothing to go with the football games. (yes, I know I need to get a life, but I don't have time, it is football season)

I will start by browning a pound of ground beef and 1/2 pound of Italian sausage or chorizo. Drain well and add 2 jars of spaghetti sauce. Cook a box of lasagna noodles, then layer the noodles, sauce, and a mixture of ricotta, mozzarella, 1 egg, and 1 T of Italian seasonings in a large casserole dish. Bake covered at 350 for 35-40 minutes.

Usually this is enough for 2 meals and I freeze half for another night. Serve with a tossed green salad and garlic bread. YUM! Happy Sunday.