Friday, November 21, 2014

Meatball Sub Bubble Up Bake

Super easy, fulfilling Italian dinner.  
Serve a Caesar Salad as a side and you've got a great meal!

recipe courtesy of Life With The Crust Cut Off
 

Ingredients
1 can Pillsbury Grands Biscuits
1 bag frozen meatballs
1½ cup to 2 cups spaghetti sauce
1½ cups shredded mozzarella

Instructions

Cut the uncooked biscuits into 8ths.
Place into greased 9x13 dish.
Cover with sauce, start with 1½ cups, add more if you think it needs a little extra.
Place the meatballs on top of the biscuits.
Sprinkle with the cheese.
Bake at 375 for about 30-40 minutes.
Serve to your hungry family!


Monday, November 17, 2014

Lasagna Soup



Due to the fact that we skipped Fall and went straight into Winter, I've been cooking up a whole bunch of soup recipes lately.  Nothing helps me survive this cold weather like hearty meals and warm, delicious soups!  That being said, I made the BEST soup last night.  
It took no time to make and came out delicious!  Every person in our family (a party of 4) had seconds, so I had no leftovers to store.

Lasagna Soup
recipe compliments of Cooking Classy



Ingredients

2 Tbsp extra virgin olive oil, divided
1 lb lean ground beef (I used turkey)
1 large yellow onion, diced (2 cups)
3 - 5 garlic cloves, to taste, minced
4 cups low-sodium chicken broth
1 (14.5 oz) can petite diced tomatoes
1 (14.5 oz) can crushed tomatoes
2 1/2 Tbsp tomato paste
1 3/4 tsp dried basil
3/4 tsp dried oregano
1/2 tsp dried rosemary, crushed
1/2 tsp fennel seeds, crushed ( I omitted)
1/2 tsp dried thyme
1 tsp granulated sugar
1 1/2 Tbsp chopped fresh parsley, plus more for garnish
Salt and freshly ground black pepper, to taste
8 lasagna noodles, broken into bite size pieces (6.5 oz)
1 1/4 cups shredded mozzarella cheese (5 oz)
1/2 cup finely shredded parmesan cheese (2 oz)
8 oz ricotta cheese

Directions

Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain majority of fat from beef and set aside (you can drain it all if you want it to be healthier I just like the little bit of flavor a small amount of the fat gives). Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, fennel seeds, thyme, sugar, parsley, the cooked ground beef and season with salt and pepper to taste. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
Meanwhile, prepare lasagna noodles according to directions listed on package, reserving 1 cup pasta water before draining pasta.
Add cooked pasta to soup along with 1/2 cup - 1 cup pasta water as desired. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (you can help the cheese melt better by cooking in the microwave after dolloping over soup for a bit or you could put the soup in oven safe bowl, top with cheese mixture and set under broiler to melt well. Or just stir into very hot soup and it should melt well).

I served our soup with some garlic bread sticks.
Delicious!
 


Sunday, November 16, 2014

White Chicken Chili

I've tried lots of different Chicken Chili recipes.
This was would be in my top 3 for sure.

recipe compliments of DesignWineDine

Chili:
1 1/2  lbs uncooked chicken breast (can be frozen) cut into 1-2″ chunks
2 – 15 oz cans of white beans (drained)
1 – 15 oz can of white corn (drained)
1 onion chopped (sweet/Vidalia)
1 clove garlic finely chopped (I love garlic so I used 2)
1 package taco seasoning
1 – 7 oz can of chopped green chilies
1 can cream of chicken soup
1 – 14 oz can of chicken broth

Toppings:
1/2 cup sour cream (I used low fat)
2 tbls lime juice
Finely chopped cilantro
Fresh shredded cheese (I used Colby-Jack)
Corn tortilla chips (the authentic yellow kind)

Place cut up chicken in the bottom of the Crock Pot.  Add beans, corn and onion.  Mix the next five ingredients and pour over the top.  Cover and cook on low in the Crock Pot for 8-10 hours.  (I was running low on time so I cooked mine on low for about 4 1/2 hours and then raised it to high for the last two hours).

Before serving use a potato masher to break up the chicken.  (Make sure you do this very quickly with pressure and alternating directions… the consistency should change from brothy with chunks of meat and beans to a very thick and even consistency.  If it is still brothy, keep mashing).

Add shredded cheese, a dollop of sour cream, a splash of lime juice, cilantro and chips before serving.  YUM!

 


Saturday, November 15, 2014

Chocolate Peppermint Whoopie Pies

On my way to drop Ashlan off at school yesterday, she asked me if I would bake something 'peppermint' for her to enjoy for an after school snack.
I can't say I have a history of baking with peppermint.  It's not usually an ingredient I use a lot.  So I had to get online and find something fun and easy to prepare for her that she would enjoy after school.   
And I came across this - a whoopie pie


Shopping List
1 box chocolate cake mix
1/2 cup veggie oil
2 eggs
1/4 cup water
store bought peppermint frosting (don't panic if you can't find any...read below!)
1/2 cup peppermint crunch candy (or crushed up candy canes)

Preheat oven to 350 degrees

Combine cake mix, oil, eggs, and water in bowl.
Drop by 2 tablespoons onto lined cookie sheet (leave about an inch between each cookie)

Bake 8-9 minutes

Cool on pan 5 minutes, move to wire rack and cool 15 more minutes.

Meanwhile, put your canned peppermint frosting in a bowl and stir in crunch.

Take one cookie and place a tablespoon or so of frosting in the center.  Press another cookie on top (this will spread the icing out to the edge).

** Usually the peppermint frosting is in the Christmas baking section of Walmart and Target.  But I ended up at Kroger and they didn't have any.  So I bought a tub of vanilla frosting and a bag of Peppermint Crunch (which I crushed up into little pieces)  If you can't find the Peppermint Crunch candies, then candy canes work just as well.


Here's my final product.  I've never made whoopie pies before.  Kinda fun, I'll admit!
Ashlan gave these two thumbs up!
Brent also admitted to how delicious these were!


Thursday, October 30, 2014

Beef Enchilada Slow Cooker Soup

When I first found this recipe, I ignored it because it called for 28oz of enchilada sauce.  
Man, that's a lot.  I thought the taste might be too overwhelming.
But after coming back to the recipe multiple times, I decided to "just try it out".
So glad I did. The enchilada sauce was definitely very 'front row' in this soup, but once I mixed in sour cream and fritos, it made for a very delicious soup!



compliments of Weary Chef

Ingredients:
  • 1 lb. beef stew meat
  • 28 oz. can red enchilada sauce
  • 10 oz. can cheese soup
  • 15 oz. can black beans, drained
  • 15 oz. can whole kernel corn, drained
  • 15 oz. can beef broth
  • 1 tsp. dried oregano
  • 1 c. shredded Mexican cheese
  • sour cream, optional
  • crushed tortilla chips, optional  (I used fritos)
Instructions:
  1. Add all ingredients EXCEPT shredded cheese, sour cream, and chips to slow cooker. Stir together, and cook on low for 8-10 hours or high for 6 hours.
  2. About 15 minutes before serving, stir in shredded cheese and continue cooking on low (or reduce heat to low).
  3. Top individual servings with crushed tortilla chips and sour cream if desired. YUM!



Tuesday, October 28, 2014

Apple Snickerdoodle Bars

These bars are so moist and delicious. 
 They were the perfect side to my cup of coffee in the late afternoons!

photo and recipe courtesy of Cookies and Cups

Ingredients
  • 1/4 cup butter, melted
  • 1 cup light brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 cup flour
  • 1 cup diced apples (I used granny smith)
  • 2 Tbsp granulated sugar
  • 1 1/2 tsp cinnamon

Preheat oven to 350°
How to Make
  1. Line an 8x8 pan with foil and spray lightly with cooking spray.
  2. In a large bowl combine melted butter and brown sugar with a wooden spoon. Once mixed, stir in egg and vanilla until smooth. Stir in salt, baking powder and flour until dough forms (it will be thick).
  3. Stir in apples and spread into pan.
  4. Combine granulated sugar and cinnamon and sprinkle on top of batter.
  5. Bake for 25 minutes until the edges are just golden and the center is almost set.
  6. Allow to cool completely before cutting into squares.

Monday, October 27, 2014

White Bean Soup

Again, I love serving soup or chili on Sunday's during football season.
Yesterday's recipe was delicious! I served cornbread along with this soup.

White Bean Soup


photo and recipe courtesy of Chef-In-Training
INGREDIENTS
  • 1 Tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 (4 oz.) can chopped mild green chillies
  • 2 teaspoons cumin
  • ¼ teaspoon cayenne pepper
  • 2 (15.5 oz) cans white beans, drained
  • 2 cups cooked chopped chicken
  • 3 cups chicken both
  • 1½ cup grated Monterey Jack cheese
  • 1 cup sour cream
INSTRUCTIONS
  1. Heat oil in large saucepan over medium heat. Add onions and saute until tender. Stir in garlic, chilies, cumin, and cayenne pepper, and saute 2 minutes. Add beans, chicken, and broth and bring to a boil. Take off heat and stir in cheese until melted. Add sour cream and stir until smooth.


Saturday, October 18, 2014

Texas Tech

We spent last weekend at Texas Tech for Parents Weekend.

It was so good to see Nick after 8 full weeks of missing him!



We arrived on Friday evening just in time to meet him for dinner.  
You can tell from Brent's smile how happy he was to see his son!


We woke up early the next morning for the 11am football game.
We decided to walk from our hotel to the stadium (only 1.3 miles)
It was chilly and felt fantastic!


The girls were excited to sport some 'facial fashion' to the game


Texas Tech ended up losing the game to West Virginia, but overall it was so much fun!
I love college football games.


Kate spent most of the game watching Coach Kingsbury.
She has a slight crush on the man (I've heard a lot of fans do)


After the game and lunch, Nick took us on a walking tour of the campus.  The campus is HUGE so the walking tour took a very long time. Our legs were exhausted by the end of the day.

We ended Saturday with a nice dinner out, compliments of Nick's planning.  
Then after an early breakfast together on Sunday morning, we headed out to make the drive back to Dallas.

Such a fun weekend with Nick! So proud of him!

Wreck 'Em
(as a Baylor Bear, I never thought I'd say that)

Monday, October 13, 2014

Philly Cheese Steak Soup





Ingredients

3-4 tablespoons olive oil, divided
1 medium onion, chopped
2-3 cloves garlic, minced
2 pounds sirloin steak, cubed
6 cups low sodium beef broth
1/4 cup flour
1 teaspoon Worcestershire sauce
2 cups sliced mushrooms
1/4 teaspoon cayenne pepper
8 ounces American cheese, cubed
4 ounces cream cheese, softened for 20-30 seconds in microwave
2-3 sub buns, cut into 1/2 inch cubes
Salt and pepper, to taste
Shredded mozzarella cheese, for garnish
French fried onions, for garnish
Chopped fresh parsley, for garnish
 
Instructions

Heat 2 tablespoons olive olive in a large skillet over medium high heat. Add the onions and garlic and cook until soft, 3-5 minutes. Transfer to a lightly greased slow cooker.
Add cubed steak to skillet and sear on all sides until meat is dark golden brown, adding more oil if needed. Add to slow cooker with onions and garlic.
Whisk together beef broth, flour, and Worcestershire sauce. Add to slow cooker along with mushrooms and cayenne pepper.
Cover and cook on low for 6-8 hours. One hour before serving, turn slow cooker to high heat. Add the American and cream cheese. Stir every 10-15 minutes as the cheese melts.
Preheat oven to 400 degrees. Toss cubed bread with 1-2 tablespoons olive oil. Season with salt and pepper to taste. Toast for 7-8 minutes, or until bread is golden and crispy.
Ladle soup into bowls. If desired, top with shredded mozzarella cheese, toasted bread cubes and French fried onions.
 

Tuesday, September 30, 2014

6 on Sunday (late post)

This post is two days late.  Better late than never.

My 6 favorite things from last week:

1. Mandy's Recipe Box
I am loving this cooking/baking blog.  She posts lots of great recipes that I can't wait to try!



2.  Oktoberfest Beer
I am not a fan of beer, but I bought this beer for Brent last week in preparation for our weekend spent at Oktoberfest in our town square.  Come to find out, I really liked this beer!
(found at Kroger)


3. Snack Size Fancy Cheese
Trader Joe's - you rock!  
Check out these snack size Goat Cheese and Brie.
The packs contain about 6 snack size cheeses.
These are PERFECT for the cheese lover in me who wants some cheese and crackers for a late afternoon snack!


4. Caramel Apple Pops
Every year, during this time of year, I'm grabbing bags of these lollipops!
I finally bought our first bags for the season last week.
My entire family LOVES them!


5. Speculoos Cookies
Again, Trader Joe's, you rock!
A crisp, caramelized, cinnamon spiced Belgian cookie
I have one of these cookies each day alongside my cup of coffee.
I dunk them in my coffee



6. Pumpkin Cranberry Crisps
Oh, Trader Joe's, this whole post almost ended up being all about you 
and the fabulous items in your store right now!
I saw someone else recommend these crisps, so I bought them last week to try.
These crisps alongside a snack size cheese (from above) are my go-to afternoon snack!



Hope this post motivates you to head over to Trader Joe's!  
They have lots of great items on the shelves right now!

Monday, September 29, 2014

Tomato Basil Soup

I usually cook a chili every Sunday during football season, but this past weekend I didn't plan ahead for that.  So when Sunday rolled around, I asked the husband what he wanted to eat while he watched the Sunday games.  His response "reuben sandwiches and a soup of some sort"

What soup goes with a reuben?  I didn't want anything too heavy or creamy, so I decided on a simple tomato based soup.
This soup was so easy to make and took no time at all!
(a nice break from cooking chili)


INGREDIENTS
  • 3 Tbsp butter
  • 1 large onion, chopped
  • 6 garlic cloves, chopped
  • 2 cans of Cento Italian Tomatoes (approx 70 ounces)**



  • 2 quarts homemade chicken stock (read my method here)
  • ½ bunch fresh basil (approx 1 cup loosely packed leaves)
  • ½ cup half & half
  • salt and pepper to taste
  • Parmesan cheese, to taste
INSTRUCTIONS
  1. In a large 5-6 quart capacity pot, melt butter over medium heat and add onions; cook until translucent, approximately 3-5 minutes.
  2. Add garlic and cook for 3-4 minutes, until aromatic.
  3. Add tomatoes and stock and bring to a boil. Reduce heat to a simmer, cover and cook for 20 minutes.
  4. Add basil, tearing the leaves and stems (if using) as you go.


  1. Puree with an immersion blender until smooth. Turn off the heat and add cream while stirring. Serve with salt, pepper and Parmesan cheese to taste.


This recipe made so much soup!  I think we will be having a bowl of this tomato soup each night for the entire week, and it probably still won't be gone.
Husband gave this a double thumbs up!

(And the reuben recipe I made….it was good. But the kids didn't care for it. Not sure it was good enough to make again so I'm not going to post that recipe)



Friday, September 26, 2014

10 Ways You're Making Your Life Harder Than It Has To Be

This is good stuff, people.  I found this online awhile back and I still find myself reading it again and again.  #8 is huge for me!

(courtesy of Thought Catalog)

10 Ways You're Making Your Life Harder
 Than It Has To Be


1. You ascribe intent.

Another driver cut you off. Your friend never texted you back. Your co-worker went to lunch without you. Everyone can find a reason to be offended on a steady basis. So what caused you to be offended? You assigned bad intent to these otherwise innocuous actions. You took it as a personal affront, a slap in the face.
Happy people do not do this. They don’t take things personally. They don’t ascribe intent to the unintentional actions of others.

2. You’re the star of your own movie.

It is little wonder that you believe the world revolves around you. After all, you have been at the very center of every experience you have ever had.
You are the star of your own movie. You wrote the script. You know how you want it to unfold. You even know how you want it to end.
Unfortunately you forgot to give your script to anyone else. As a result, people are unaware of the role they are supposed to play. Then, when they screw up their lines, or fail to fall in love with you or don’t give you a promotion, your movie is ruined.
Lose your script. Let someone else star once in awhile. Welcome new characters. Embrace plot twists.

3. You fast forward to apocalypse.

I have a bad habit of fast forwarding everything to its worst possible outcome and being pleasantly surprised when the result is marginally better than utter disaster or jail time. My mind unnecessarily wrestles with events that aren’t even remotely likely. My sore throat is cancer. My lost driver’s license fell into the hands of an al-Qaeda operative who will wipe out my savings account.
Negativity only breeds more negativity. It is a happiness riptide. It will carry you away from shore and if you don’t swim away from it, will pull you under.

4. You have unrealistic and/or uncommunicated expectations.

Among their many shortcomings of your family and friends is the harsh reality that they cannot read your mind or anticipate your whims.
Did your boyfriend forget the six and a half month anniversary of your first movie date? Did your girlfriend refuse to call at an appointed hour? Did your friend fail to fawn over your tribal tattoo?
Unmet expectations will be at the root of most of your unhappiness in life. Minimize your expectations, maximize your joy.

5. You are waiting for a sign.

I have a friend who won’t make a decision without receiving a “sign.” I suppose she is waiting on a trumpeted announcement from God. She is constantly paralyzed by a divinity that is either heavily obscured or frustratingly tardy. I’m not disavowing that fate or a higher power plays a role in our lives. I’m just saying that it is better to help shape fate than be governed by it.

6. You don’t take risks.

Two words: Live boldly. Every single time you are offered a choice that involves greater risk, take it. You will lose on many of them but when you add them up at the end of your life you’ll be glad you did.

7. You constantly compare your life to others.

A few years ago I was invited to a nice party at a big warehouse downtown. I was enjoying the smooth jazz, box wine and crustless sandwiches. What more could a guy want? Later in the evening I noticed a steady parade of well-heeled people slide past and disappear into another room. I peeked and saw a large party with beautiful revelers dancing and carrying on like Bacchus. Suddenly my gig wasn’t as fun as it had been all because it didn’t appear to measure up to the party next door- a party I didn’t even know existed until just moments before.
I do this frequently. Those people are having more fun. Mary has a bigger boat. Craig gets all the lucky breaks. Ted has more money. John is better looking.
Stop it.
Always remember what Teddy Roosevelt said: “Comparison is the thief of joy.”

8. You let other people steal from you.

If you had a million dollars in cash under your mattress, you would check it regularly and take precautions to insure it is safe. The one possession you have that is more important than money is time. But you don’t do anything to protect it. In fact you willingly give it to thieves. Selfish people, egotistical people, negative people, people who won’t shut up. Treat your time like Fort Knox. Guard it closely and give it only to those who deserve and respect it.

9. You can’t/won’t let go.

These are getting a little harder aren’t they? That’s because sometimes you have to work at happiness. Some hurdles are too difficult to clear by simply adjusting your point of view or adopting a positive mindset.
Do you need to forgive someone? Do you need to turn your back on a failed relationship? Do you need to come to terms with the death of a loved one?
Life is full of loss. But, in a sense, real happiness would not be possible without it.  It helps us appreciate and savor the things that really matter. It helps us grow. It can help us help others grow.
Closure is a word for people who have never really suffered. There’s no such thing. Just try to “manage” your loss. Put it in perspective. You will always have some regret and doubt about your loss. You may always second guess yourself. If only you had said this, or tried that.
You’re not alone. Find someone who understands and talk to that person. Reach out for support. If all else fails, try #10 below.

10. You don’t give back.

One way to deal with loss is to immerse yourself in doing good. Volunteer. Get involved in life.
It doesn’t even have to be a big, structured thing. Say a kind word. Encourage someone. Pay a visit to someone who is alone. Get away from your self-absorption.
When it comes down to it, there are two types of people in this world. There are givers and there are takers. Givers are happy. Takers are miserable. What are you? 

Good stuff, right!

German Chocolate Pecan Pie Bars

Two of my favorite desserts in one bar.   
German Chocolate + Pecan Pie = a delicious combination!
(photo courtesy of Bake or Break)


Ingredients
  • 3 cups pecan halves
  • 1 & 3/4 cups all-purpose flour
  • 3/4 cup confectioners' sugar
  • 3/4 cup cold butter, cubed
  • 1/4 cup unsweetened cocoa
  • 1 & 1/2 cups semisweet chocolate chips
  • 3 large eggs
  • 3/4 cup firmly packed light brown sugar
  • 3/4 cup light corn syrup
  • 1/4 cup unsalted butter, melted
  • 1 cup sweetened flaked coconut
Instructions
Preheat oven to 350°.
Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.
Line bottom and sides of a 9"x 13" baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.
Whisk together flour, confectioners' sugar, and cocoa. Add cold butter, and combine with a pastry blender* until mixture resembles coarse meal. Press mixture into bottom and about 3/4-inch up sides of prepared pan.
Bake crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.
Place eggs in a large mixing bowl, and beat lightly. Add brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour evenly over partially baked crust.
Bake 28-34 minutes, or until edges are golden and filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.
Using foil overhang, lift bars from pan and place on a cutting board. Use a sharp knife to cut into bars.





Wednesday, September 24, 2014

Nutella No-Bake Cookies

I love a delicious no-bake recipe!

Photo and recipe courtesy of Shugary Sweets



Ingredients
  • 2 cup sugar
  • 1/4 cup cocoa
  • 1/2 cup milk
  • 1/2 cup margarine
  • 1 tsp vanilla
  • pinch of salt
  • 1/4 cup peanut butter
  • 1/4 cup Nutella
  • 3 cup quick oats
Instructions
  1. Over medium heat, cook sugar, cocoa, milk and margarine. Boil one minute. Remove from heat. Stir in vanilla, salt, peanut butter, Nutella and oats. Stir until combined. Drop by teaspoon on wax paper and cool. Refrigerate. Eat. Repeat.


These are addicting!  I keep mine in a closed container in the fridge.  
They taste even better when they are chilled!