Tuesday, November 30, 2010

It's beginning to look a lot like Christmas!

How cute and easy is this snowman centerpiece! I ran out of buttons, but will run out tomorrow and buy some for his mouth

Saturday, November 20, 2010

Homemade Hot Pockets

Homemade hot pockets! There’s nothing they can package up and sell at the grocery store that you can’t make better at home. I know this looks difficult, but it is so easy, and so worth the time!

1 1/2 cups warm milk
1 teaspoon yeast
2 tablespoons sugar
1/2 teaspoon salt
1/3 cup vegetable oil
1 egg
4 cups all-purpose flour

In a large bowl, combine warm milk with yeast and sugar. Let sit for five minutes. Add salt, vegetable oil, and egg. Stir in flour until the dough is stiff enough to knead. (Add flour a little at a time. Four cups flour is approximate; exact amount may vary.) Knead dough until smooth and elastic–a few minutes. Place dough in a greased bowl; cover. Let rise until doubled.

Now it’s time to make hot pockets! Make any kind of hot pockets you want. Use any kind of “wet” (condiment) ingredient you mustard, salad dressing, tomato sauce, etc, with any kind of sliced or shredded meat (this makes a really tasty use for leftover meat), plus any kind of shredded cheese.

Punch down dough and divide in two. Roll each half into an approximately 8 x 12 inch rectangle. Using a pizza cutter, slice each rectangle into six parts.

Place condiment, meat, and cheese on each part and pull dough around to seal. (I used roast beef, and swiss here.) They look messy, but it's ok just flip them over

Bake at 350-degrees for about 25 minutes, or until browned. (Keep an eye on ‘em.) Cool on wire racks.

Thursday, November 18, 2010

Strawberry Bread

A great alternative to banana bread!

3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 tablespoon ground cinnamon 1 3/4 cups frozen sweetened strawberries, thawed, 3 eggs, beaten 2 cups sugar 1 1/2 cups canola oil 1/4 cup frozen sweetened strawberries, thawed, with syrup
Preheat oven to 350 degrees F . Grease and flour two 5x9 inch loaf pans.
In a bowl, mix the flour, baking soda, salt, and cinnamon. In a separate bowl, beat together the 1 3/4 cups strawberries, 2 tablespoons strawberry extract, eggs, sugar, and oil. Gradually beat the flour mixture into the strawberry mixture. Transfer to the prepared loaf pans.
Bake 45 minutes in the preheated oven, or until a toothpick inserted in the center of a loaf comes out clean. Cool on wire racks

Wednesday, November 17, 2010

Thankful Turkey Craft

Voila!--our Thankful Turkey centerpiece. I LOVE it!

We just wrapped two styrofaom balls with yarn, cut out leaves, and taped the back of them with toothpicks, then wrote all the things we are thankful for.

Barbeque Chicken Appetizer

I am always looking for new appetizer recipes, so when I found this one I had to try it! It is so good, I'm sure it will be a hit at any party!

1 cup cooked diced chicken
1 teaspoon Cajun seasoning
3 green onions with about 3 to 4 inches of green, coarsely chopped
1/4 teaspoon salt
Dash black pepper
3 tablespoons purchased or homemade barbecue sauce
24 to 30 wonton wrappers
Oil for deep frying
Barbecue sauce for dipping
In a food processor, a food chopper, or by hand, finely mince the chicken and onions with seasonings. Add 3 tablespoons of barbecue sauce and process or mix well to combine. Put 1 teaspoon of the chicken mixture in the center of a wonton wrapper. Lightly brush water all around the edge of the wrapper. Fold over and press the edge all around to seal or follow instructions on the wonton wrapper insert for folding. Keep filled wontons covered with a damp dish towel to keep them from drying out, and keep the unused wrappers covered.
Heat oil in a deep fryer to 370°. Fry the filled wontons, 3 or 4 at a time, until golden brown. Transfer to paper towel-lined plate and keep warm. Serve with barbecue sauce.
Makes about 2 to 2 1/2 dozen appetizers.

Tuesday, November 16, 2010

Smothered Steak

I love this simple recipe for smothered steak! I always add a can of mushrooms to the gravy, because my husband and daughters love mushrooms so much.

2 eggs 2 tablespoons minced onion 1 tablespoon beef base 1/2 teaspoon black pepper 3 slices white bread 2 pounds lean ground beef 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can water 1 dash Worcestershire sauce
Whisk together the eggs, onion, beef base, and pepper in a bowl. Tear the bread into large pieces, and place into the bowl. Let the bread soak for a few seconds and add the ground beef. Mix the meat into the egg-bread mixture, and form into 8 patties.
Heat a large heavy skillet over medium-high heat, and fry the patties until they are browned and the meat is no longer pink in the center, about 8 minutes per side. Set the patties aside.
Remove the excess grease from the skillet, and whisk the mushroom soup, water, and Worcestershire sauce together in the skillet until smooth. Place the patties back into the skillet, spoon sauce over them to cover, and bring to a boil over medium-high heat. Reduce the heat to a simmer, and cook until the sauce is thickened and the flavors have blended, about 20 minutes.

Look at this idea I found......

I found this idea on a craft website,and I'm planning on using it on my Thanksgiving table this year. The best part is that these glass hurricanes are under $5 at Hobby Lobby, or Michael's.

Roasted Chicken

I love these recipes that you just throw everything in a pan and cook it!

1/2 c olive oil

3 lemons, 1 thinly sliced, 1 juiced

4 garlic cloves minced

1 lb. trimmed green beans

8 small red potatoes quartered

4 chicken breasts (bones left in, with skin)

Salt and Pepper

Preheat oven to 450* F. Coat a large baking dish or cast-iron skillet with 1 tbl. of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet. In a large bowl, combine the remaining oil, lemon juice, garlic, salt and pepper, add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet.

Pour any of the remaining olive-oil mixture over the chicken. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in the oven for 10 minutes more or until potatoes are tender. Place a chicken breast on each of 4 serving plates, divide the green beans and potatoes equally.

Our Family Thankful Tree

Every year that passes I am amazed at what my kids are really thankful for!

Saturday, November 13, 2010

$3.00 Tray Makeover

It's amazing how a little chalk board paint can make this tray so cute! Just in time for Thanksgiving!

Tuesday, November 9, 2010

Grilled Cheese and Tomato Soup

I thought I would change up the Tomato Soup and Grilled Cheese night a little!

2 slices sourdough bread 1 tablespoon butter 1 tablespoon grated Parmesan cheese 1 slice White American cheese 1 slice Mozzarella cheese and a few crumbles of feta

Heat a skillet over medium heat. Butter one side of each slice of bread. Sprinkle Parmesan cheese onto the buttered sides. Place one slice buttered side down in the skillet, and place a slice of American cheese and a slice of Mozzarella, and a few sprinkles of Feta cheese on it. Top with the remaining slice of bread, butter side up. Fry until golden on each side.

Tomato Basil Soup

2 (28 ounce) cans crushed tomatoes 1 can chicken broth 2 heaping tablespoons of pesto,2 teaspoons garlic powder, 1 teaspoon sugar 1 cup whipping cream 1/2 cup butter or margarine

In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted

Vegetable Beef Soup with Dumplings

1 pot roast
1 envelope onion soup mix
1 can condensed beef broth, about 10 1/2 ounces
5 cups hot water
2 carrots, peeled and coarsely shredded
1 rib finely chopped celery
2 can diced tomatoes
1 large can green beans or 1 bag frozen
1 large can corn or 1 bag frozen
1 cup biscuit mix
6 tablespoons milk
1 tablespoon finely chopped fresh parsley or 1 teaspoon dried parsley flakes
With crock pot on low, sprinkle roast with dry onion soup mix. Pour hot water over steak. Stir in vegetables, celery and tomato. Cover and cook on low 4 to 6 hours or until meat is tender. Turn pot control to HIGH. In separate small bowl, combine biscuit mix with parsley. Stir in milk with fork until mixture is moistened. Drop dumpling mixture into Crock Pot with a teaspoon. Cover and cook on high for about 30 minutes.

Thursday, November 4, 2010

Oh what should I do with all this candy??

How about Apple Salad with Snickers????

1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 (12 ounce) container Cool Whip, thawed
6 Snickers candy bars
4 -6 granny smith apples

Mix cream cheese and powdered sugar until thoroughly blended. Fold in Cool Whip. Cut Snickers into bite size chunks and add to cream cheese mixture. Chop the apples into chunks and stir. Chill 1 hour before serving.

Wednesday, November 3, 2010

Easy Easy Garlic Monkey Bread

Garlic Monkey Bread

1/2 cup butter, melted
1/4 cup grated parmesan
1/2 teaspoon garlic powder
2 cans buttermilk biscuits

Preheat oven to 375F. In a large bowl, combine butter, cheese and garlic powder. Cut biscuits into quarters, dip in butter mixture and layer in a bundt pan. Bake 20 to 25 minutes or until golden brown. Cover with foil if necessary to prevent overbrowning.

Biscuits and Gravy

Biscuits with sausage gravy is so good, sometimes we even have it for dinner, especially on cold rainy nights.

1 pound ground sausage
3 tablespoons all-purpose flour
1 teaspoon garlic powder
3 cups milk
salt and pepper to taste

Cook the sausage in a large skillet till done. Sausage is my next favorite thing to bacon.

Drain sausage. I like to leave a little in the pan for flavor!

Stir in the flour and garlic powder; add milk gradually, cooking and stirring over medium heat.

When the gravy thickens, turn off the heat and add salt and pepper to taste.I like to use fresh-ground pepper and lots of it!

By now, you’ve got big, fluffy biscuits coming out of the oven. On busy morning I just use pilsbury southern style frozen ones. Shhh don't tell anyone,and I bet they think they are homemade!

You might need to eat one right away, with some butter, to test them before you let anybody else have them with the gravy. We wouldn’t want anyone getting a bad biscuit. And they are really good right out of the oven.

Split biscuits and pour on the gravy.