What’s For Dinner Tonight??

Tonight we are having Bean Burritos (going to try to make them like Taco Bell…we will see) and Rice.

What are you having?

Rich and Creamy Macaroni and Cheese

Ingredients:

5 tablespoons butter or margarine

1/4 cup flour

3 cups flour

2 egg yolks

1/2 teaspoon black pepper

1/2 teaspoon salt

1/8 teaspoon nutmeg

3 1/2 cup cheddar cheese, shredded or cubed, divided

3/4 cup breadcrumbs

2 tablespoons butter or margarine, melted

1/2 – 3/4 pound elbow macaroni, fully cooked and divided

 

Directions:

1.  In a large pot, melt 5 tablespoons butter or margarine.  Whisk in flour and cook for 2 minutes, stirring frequently.

2.  In a small bowl, whisk together milk, egg yolks, pepper, salt and nutmeg.  Whisk into the pot, stirring rapidly.  Bring to a slow boil over medium heat until thickened just enough to coat the back of a spoon.  Remove from heat and stir in 3 cups of cheese.  Stir until cheese is completely melted.

3.  Pour cooked macaroni into pot and stir to coat.  Pour into a greased 13x9 casserole dish.  Top with remaining cheese.  In a small bowl, combine bread crumbs with 2 tablespoons melted butter or margarine.  Sprinkle on top of the casserole.  Bake at 350 degrees for 25-30 minutes, until bubbly and golden brown.

Tater Tot Casserole

Ingredients:

1 (32oz) package frozen tater tots

1 (16oz) container sour cream

1 cup shredded Cheddar Cheese

1 (10 3/4oz) can condensed cream of mushroom soup

1 (6oz) can French-Fried Onions

Directions:

1.  Preheat oven to 350 degrees.  Grease 9x13 inch baking dish.  Arrange tater totes in the prepared baking dish.  In a mixing bowl, combine sour cream, cheese, and mushroom soup.

2.  Pour mixture over the tater tots.  Sprinkle onions over the top of the casserole.

3.  Bake for 45 to 60 minutes.

Macaroni with Broccoli and Smoked Sausage

Ingredients:

1 pound elbow macaroni

3 tablespoons olive oil

1/4 cup minced garlic

1 pound frozen cut broccoli, thawed

1 pound beef smoked sausage

1 cup Parmesan cheese

1/2 pound mozzarella cheese

1.  Preheat over the 325 degrees.  Cook macaroni according to package directions.

2.  While macaroni is cooking, put olive oil and garlic in large sauté pan and sauté on medium heat for about 5 minutes.  Cut smoked sausage into 1/4 inch slices.  Add thawed broccoli cuts and sausage pieces to the hot oil and garlic.  Sauté until all pieces are well coated.

3.  Turn off heat under sauté pan until macaroni has finished cooking and is drained.  Add drained macaroni and Parmesan cheese to sauté pan and sauté on medium heat until Parmesan cheese has blended in.

4.  Pour contents of sauté pan into a large casserole dish and sprinkle Mozzarella cheese evenly over top.  Cover and place in oven.  Bake for 30 minutes.  Bake for additional 15 minutes uncovered.

Crockpot Glazed Cinnamon Coffee Cake

Ingredients:

Streusel Topping:

1/4 cup biscuit baking mix

1/4 cup packed light brown sugar

1/2 teaspoon cinnamon

Batter:

1 1/2 cups biscuit baking mix

3/4 cup white sugar

1/2 cup vanilla or plain yogurt

1 large egg, lightly beaten

1 teaspoon vanilla

Glaze:

1 tablespoon milk plus a little more

1/2 cup powdered sugar

 

Directions:

1.  Grease a 4 quart crockpot.  Cut a piece of parchment paper to fit the bottom of the stoneware and press into place.  Spray with cooking spray too.  Blend all streusel ingredients in a small bowl and set aside.  Then, mix all batter ingredients in a medium bowl until well blended.  Spoon 1/2 batter into crockpot.  Sprinkle 1/2 streusel mixture on top and then repeat with remaining batter and streusel.  Make glaze and set aside.  For glaze, whisk together milk and powdered sugar until slightly runny in consistency.

2.  Line lid with 2 paper towels and cover tightly.  Cook on high for 1 3/4 to 2 hours or until toothpick inserted in center comes out clean.  Let cake rest 10 minutes and then invert on top of plate, peel off parchment paper.  Then invert again onto serving platter.   Once cool, spoon glaze on top. 

Sausage Zucchini Bake

Ingredients:

1 lb sausage, mild or spicy
1 chopped onion
1 chopped green pepper
1-3 cloves garlic, crushed
1-2 large zucchinis, sliced
1 jar spaghetti sauce
1 tablespoon basil, chopped
1-2 Roma tomatoes, sliced
2 cups shredded mozzarella cheese
Parmesan cheese

Directions:

1.  Brown sausage.  Saute onion, pepper, and garlic with the meat.

2.  Pour a little spaghetti sauce in a 9x13 glass baking dish.  Layer 1-2 large zucchinis on top.

3.  Mix the remaining spaghetti sauce in a large bowl with the sauteed meat, veggies, and fresh basil.  Pour over top of the zucchini.

4.  Layer sliced tomatoes on top, then cover with mozzarella cheese and Parmesan cheese.

5.  Cover and bake at 350 degrees for 30 minutes, then uncover and bake for 15-20 minutes longer, until cheese is browned and the sides are bubbling. 

I Took the Moon for a Walk

I Took the Moon for a Walk

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Ages 1 to 7 years

Written By: Carolyn Curtis

Illustrated By: Alison Jay

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Mother Goose Remembers

Mother Goose Remembers

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For babies to 5 years

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Layered Bananas Foster Pudding

Ingredients:

2 1/2 cups finely crushed animal crackers, graham crackers, or vanilla wafers
1 cup butter or margarine, divided
1 cup brown sugar
3 bananas, sliced
1 teaspoon vanilla
1/2 teaspoon nutmeg
1 2.9oz box instant banana cream pudding
2 1/2 cups milk
1 8oz container frozen whipped topping, thawed

Directions:

1.  Melt 1/2 cup butter or margarine and stir together with the crushed crackers or cookies.  Press into the bottom of a greased 13x9 casserole dish.  Bake at 350 degrees for 8-10 minutes.  Cool completely.

2.  While the crust cools, melt the remaining 1/2 cup butter or margarine in a small skillet.  Stir in the brown sugar and cook for 3-5 minutes, until brown sugar is completely dissolved.  Add sliced bananas and continue cooking for another 3-5 minutes, until syrupy in consistency.  Remove from heat and stir in vanilla and nutmeg.  Pour and spread evenly on top of crust.  Let cool completely.

3.  Whisk together pudding mix and milk according to package directions.  Pour on top of the cooled bananas foster layer.  Top with whipped topping and refrigeration at least an hour before serving. 

Baby's First Book

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For babies to 2 years

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Baked German Potato Salad

Ingredients:

12 medium red potatoes
8 bacon strips
2 medium onions, chopped
3/4 cup packed brown sugar
2/3 cup water, divided
1/3 cup white vinegar
1/2 cup sweet pickle juice
2 teaspoons dried parsley flakes
1 teaspoon salt
1/2 to 3/4 teaspoon celery seed
4 1/2 teaspoons all-purpose flour

Directions:

1.  In a saucepan, cook potatoes until just tender; drain.  Peel and slice into an ungreased 2 quart baking dish; set aside.

2.  In a skillet, cook bacon until crisp;  drain, reserving 2 tablespoons of the drippings.  Crumble bacon and set aside.  Saute onions in drippings until tender.  Stir in the brown sugar, 1/2 cup water, vinegar, pickle juice, parsley, salt and celery seed.  Simmer, uncovered, for 5-10 minutes.

3.  Meanwhile, combine flour and remaining water until smooth; stir into onion mixture.  Bring to a boil.  Cook and stir for 2 minutes or until thickened.  Pour over potatoes.  Add bacon; gently stir to coat.  Bake, uncovered at 350 degrees or until heated thorough.

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Chicken Nugget Casserole

1 package (13.5 oz) frozen chicken nuggets
1/3 cup grated Parmesan cheese
1 can (26.5 oz) spaghetti sauce
1 cup (4oz) shredded part-skim mozzarella cheese
1 tsp Italian seasoning

1.  Place chicken nuggets in a greased 11x7 in baking dish.  Sprinkle with Parmesan cheese.  Top with spaghetti sauce, mozzarella cheese, and Italian seasoning.

2.  Cover and bake at 350 degrees for 30-35 minutes or until chicken is heated through and cheese is melted. 

Meal Plan for the Week

My meal plans run usually run Wednesday – Tuesday but this week, I was able to stretch things so that I could get some extra days. 

Friday – Pizza (or at least something simple)

Saturday – Herbed London Broil, Stuffed Zucchini

Sunday – Ribs, Baked Beans

Monday – Chicken Nugget Casserole, Texas Toast

Tuesday – BBQ Beef Sandwiches, Fries

 

I will post the recipes every evening if anyone would like them…

Baked Ratatouille Boats

2 cups cubed eggplant
1 medium zucchini, chopped
3/4 tsp salt, divided
1 small onion, chopped
3 garlic cloves, minced
4 tsps olive oil
4 large tomatoes, chopped
1/4 tsp pepper
4 medium green peppers
4 oz reduced-fat Monterrey Jack cheese or part-skim mozzarella cheese, cut into 8 pieces
2 tsps minced fresh marjoram or 3/4 tsp dried marjoram
1 can (8oz) tomato sauce

Topping:
3 tbsp panko (Japanese) bread crumbs
2 tbsp grated Parmesan cheese
1 tbsp olive oil
1/8 tsp cayenne pepper

1.  Place eggplant and zucchini in a large bowl;  sprinkle with 1/2 tsp salt and top to coat.  Cover and let stand for 30 minutes.  Rinse with cold water;  drain and pat dry.

2.  In a large skillet, saute onion and garlic in oil until tender.  Add eggplant mixture, tomatoes, pepper, and remaining salt.  Bring to a boil.  Reduce heat;  cover and simmer for 20 minutes.  Remove from heat.

3.  Meanwhile, cut green peppers in half lengthwise;  discard seeds.  Place in a 13x9 in baking dish coated with cooking spray.  Place about 3 tbsp of eggplant mixture in each pepper half;  top with a piece of cheese and sprinkle with marjoram.  Top with tomato sauce and remaining eggplant mixture. 

4.  Cover and bake at 350 degrees for 40-45 minutes or until peppers are tender.  Combine the topping ingredients;  sprinkle over peppers.  Bake, uncovered, 3-5 minutes longer or until topping is golden brown.

Key Lime Coconut Angel Cake

1 box white angel food cake
1 1/4 cup cold water
1 can (14 oz) sweetened condensed milk
1/3 cup key lime or regular lime juice
1 tsp grated lime peel
1 container (12 oz) frozen whipped topping, thawed
1 cup flaked coconut

1.  Make cake mix as directed on package, using cold water.  Cool cake completely.  Cut cake horizontally into 3 layers.  Place bottom layer, cut side up, on serving plate.

2.  In large bowl, beat milk, lime juice, and lime peel with wire whisk until smooth and thickened.  Fold in whipped topping. 

3.  Spread 1 cup lime mixture evenly over top of first layer of cake.  Place second layer of cake carefully on bottom layer;  spread evenly with 1 cup lime mixture.  Top with remaining layer of cake.

4.  Frost top and side of cake with remaining lime mixture.  Sprinkle with coconut.

Tired of being in pain…

Well, I have decided that we have to officially go on a diet and no screwing around this time.  I am so tired of having stomach pain, being fat, and just tired.  So I am looking through stuff to find some recipes and see what items we can eat.  I have to try to find stuff that is kid friendly too…we will see.

Strawberry Shortcake Cookies

12 ounces strawberries, hulled and cut into 1/4 inch dice (2 cups)
1 tsp fresh lemon juice
1/2 cup plus 1 tbsp granulated sugar
2 cups all-purpose flour
2 tsps baking powder
1/2 tsp coarse salt
3 ounces (6 tbsp) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
sanding sugar, for sprinkling

1.  Preheat oven to 375 degrees.  Combine strawberries, lemon juice, and together flour, baking powder, salt, and remaining 7 tbsp granulated sugar in a large bowl.  Cut in the butter with pastry cutter, or rub in with your fingers until mixture resembles coarse crumbs.  Stir in cream until dough starts to form the stir in strawberry mixture.

2.  Using a 1 1/2 inch ice cream scoop or tablespoon, drop dough onto baking sheets lined with parchment, spacing, evenly apart.  Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes.  Transfer to wire rack and let cool.  Cookies are best served immediately but can be stored in an airtight container at room temperature for up to 1 day.

Whole Wheat Banana Chocolate Chip Muffins

Ingredients:
1 egg
1/2 cup white sugar or substitute
1/2 cup milk
1/3 cup canola or vegetable oil
1 tsp vanilla
2 ripe bananas, mashed with a fork
1 1/2 cups whole wheat flour
2 tsps baking powder
1/2 tsp salt
1 cup mini chocolate chips

1.  Preheat oven to 350.  Grease or line 12 muffin cups.

2.  Place the eggs, sugar, milk, canola oil, vanilla, and mashed bananas into a mixing bowl or stand mixer.  Mix with hand mixer or stand mixer for 2-3 minutes, or until smooth.  Add the mashed bananas and mix for another 1-2 minutes.

3.  Add the flour, baking powder, and salt into the bowl or stand mixer.  Mix until batter is smooth, about 3 minutes.  Fold in chocolate chips. 

4.  Fill the muffin cups about 2/3 full with batter. 

5.  Bake at 350 for 16-18 minutes or until toothpick comes out clean.

6.  Let cool a few minutes then remove from muffin tin.  Cool 5-10 minutes.

Dollar Store Frames

So I bought these plain wood frames at the Dollar Tree

I figured I could paint them for Brynlee’s room and find a picture to go in them.  This is how the first one turned out:

Guess it doesn't look to bad.  I used the same color as I did her shelf.

Changing it Up

I bought this shelf from Goodwill about 2 weeks ago:

 

Not my style at all….thought it was kind of ugly.  Brynlee needs more stuff to hang in her room so I repainted it to match that bright pink we are going for:

What do you think??  Better before or after??

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Been Gone Awhile…

Sorry that I haven't been keeping this as up to date as I should.  Things have been so busy lately.  First, we had all the end of the school year stuff with the boys.  They did so wonderful at school this year…Ryan got straight A’s for the year :)  Then, we went to Chesapeake for a week to stay with Jay during his training for his new company…and while down there, my car got broken into.  They busted out one of the back windows, tore up my dash trying to get my radio out, and stole my iPod, the boys’ PS2, and our subwoofers out the back.  Then after we tried to somewhat recover from that, it was time for the boys to have Cub Scout Day Camp for a week.

This is Evan playing volleyball at Day camp…he seemed to really enjoy himself.  The only thing, he ended up with an ear infection during the week because of swimming and he still has a small hole in one of his ear drums from his tubes.

This is Ryan getting ready to jump in the pond for part of their swimming for Aquanaut pin.  He was a little freaked out but eventually got into the water.  I want to thank whoever the Boy Scout was the swam with him so he felt more comfortable.