Simple overnight oatmeal

1 c old fashion oats
1 1/8 c applesauce (unsweetened)
1 apple cored and diced
3/4 c soy milk
1/3 chopped almonds
cinnamon to taste (I use about 2 tsp)
1 tsp vanilla

1/4 c brown sugar

mix and chill in fridge overnight

Ice Box Pie (pineapple version)

This is the most easy pie... and it is so delicious!!

It is easy to change up too.

This is the pineapple/pecan version.

2 cartons coolwhip

3 tbs lemon juice (fresh!!)

1 can Eagle Brand Milk

1 large can crushed pineapple (drained until it is dry.. use cheese cloth)

1 cup chopped pecans

2 shortbread or vanilla wafer pie crusts (they are just better!)

Use mixer and whip coolwhip with lemon juice until stiff. Hand stir in remaining ingredients. Pour half into each crust. Put in fridge for a couple of hours to chill.

SERVE!!

It is that simple!!

Variations:

-add sweetened coconut flakes

Lemon/Lime Icebox Pie

(instead of pineapple and pecans)

Use 1 6oz can frozen lemonade or limeade and garnish with lemon or lime zest!!

Light bean salad

**adapted from mckmama's

1 can garbanzo beans

1 can dark red kidney beans

1 can light kidney beans

(oh lets face it... 3 cans of beans you like)

1 can Rotel

(as hot as you like)

2 avocados, diced

(or as many as you like)

lime juice (1lime)

1 handful chopped cilantro

salt and cumin to taste

rinse and drain beans, mix with remaining ingredients.  Best if chilled, but great right away too!!

quick and easy pasta chicken salad

super easy quick dinner...

very versatile!!

1 pkg of whatever shape pasta 

1 can of garbanzo beans drained

1/4 cup diced white onion

1 diced bell pepper... optional (not my fave so I add it on my hubby's)

dollop ( big spoon full) mayo

dollop plain yogurt

2 chicken breasts diced ( I just bake them with a little garlic salt and tarragon)

salt and pepper to taste

make pasta and rinse with cold water 

(hint.... heavily salt your pasta while cooking)

mix with remaining ingredients and serve on top of greens and top with whatever you like

Taco Soup

[photo will be comin']

the orinigal is not my recipe...

it is so common and I have heard it like 5 times I wouldn't even know who to 

give credit to...

BUT INCASE YOU HAVEN'T HEARD OF IT:

Taco Soup

2 cans kidney beans

2 cans pinto beans

2 cans garbanzo beans

1 big can rotel

1 pkg ranch dressing mix

1 pkg taco seasoning mix

open all the cans...

dump in crockpot

dump seasonings

stir and heat on low for 10 hrs or high for 6... or whatever

top with cheese, sour cream, chips, on top of noodles, or eat with cornbread... 

it goes great with everything

ps.. tastes better the next day...

Sunday Waffles

We love Sunday Waffles!!!

We have breakfast for dinner on Sundays.

Much easier with church!!

1 3/4 cup whole wheat flour

3 tsp baking powder

1/2 tsp salt

1/4 cup sugar

1-2 tsp vanilla

1 tsp cinnamon or pumpkin pie spice

2 eggs 

1 and 3/4 cup milk

1/2 cup vegetable oil

top with homemade whip cream...

and fruit...

I like bananas and pecans...

Eric likes peaches

the kids like chocolate chips.

ps....I double the batch and freeze the rest...better than the store bought kind!!

Tomato Basil Soup

This is my absolute favorite tomato soup for 2 reasons

1st- Easy Peasy!!! 30 minutes 

2nd- bestest yummiest tomato soup

Ingredients:

2 big cans crushed tomatoes

6 cups tomato juice

1 1/2 cups heavy whipping cream

3/4 stick...(it is 3/8 cup) butter

15 fresh basil leaves

salt and pepper to taste

Here is the hard part.... 

dump the tomatoes and juice in pot and heat for 30 minutes.

Add cream, butter, and basil leaves.

Blend with hand blender.

Salt and pepper to taste-TRY BEFORE YOU PUT ANYTHING IN!!!

I like it au natural!!!

Quiche cups to go...

Quiche cups to go.....mexican style

I love this recipe because you can add anything in it you like in your eggs.  That and you can make a dozen of these ahead of time!!

Important notes--

you need to get the heavy duty lined cupcake liners... no foil (or you can't microwave them)

Here is what goes in mine...add or leave out as you please...that what is great

1/4 cup diced onion

1/4 cup bell pepper

small pkg frozen spinach (heat to defrost and drain)

1/4 cup grated zucchini (squeeze out juice)

1/4 cup cheese

2 diced corn tortillas

5 eggs

dash or two of garlic salt

Preheat oven 350... spray liners.

Mix everything together and fill... they will not rise so fill 2/3 full.

Bake 15-20 minutes.

Yummy!!!

Whole Wheat Zucchini Muffins

Yummy in your tummy... sneaky muffins which are great for school snacks!!!

1 large zucchini grated

1 cup brown sugar

2 tbs granulated sugar

2/3 cup vegetable oil

2 eggs

2 tsp vanilla

1 1/2 cups whole wheat flour

1 tsp baking powder

1 tsp baking soda

3/4 tsp salt

2 tsp cinnamon

Preheat oven 350

Combine sugars, oil, eggs, vanilla in bowl and whisk until combined well.

In seperate bowl add flour, baking powder, baking soda, salt, and cinnamon.

Add flour mixture to sugar mixture. Whisk until throughly combined.

Stir in zucchini.

Fill muffin tin 2/3 full.

Bake 15 minutes.

Enjoy!!!

I get asked all the time about wheat flour.... I love the stuff and have pretty much converted to using it for every recipe.  I do not have problems with it making my recipes too heavy.  I find, if you get a good brand that is finely chopped/processed and sifted it doesn't weigh down your foods.  Just a FYI for all of those naysayers.... I would never know the difference in most of my foods.  Now cakes and really light foods...well I can see the white flour or a mix, but everything else....try the whole wheat!!

Chicken Cordon Bleu Casserole

This is a real easy peasy solution to chicken cordon bleu....

It served 6 adults

I like making it this way because it seems like I have to make less to feed more....

I know that I never finish a whole breast when I make it the normal way.

It was our Valentine's Day Dinner

3-4 chicken breasts cubed

1 egg

1/2 cup of milk

2 cups bread crumbs

paprika

garlic salt

Parmesan cheese

8 oz swiss cheese ( I used sliced)

8 slices of ham (lunch meat ham dice it up)

1 can cream of something soup (I used chicken)

1 cup of milk

Preheat oven to 350

In a bowl combine 1/2 cup of milk and egg.

In a second bowl combine breadcrumbs with garlic salt, paprika, and Parmesan cheese.

I didn't put measurements because I do this to taste...I like it strong.

Take cubed chicken dip in egg mixture and then dip in bread mixture.

Brown chicken in skillet just until outside is crispy.

Spread upon bottom of casserole pan.

Place cheese slices over chicken.

Top with ham.

Combine 1 cup of milk with can of soup then pour over the top.

I put some blanched asparagus on top... extra yum.

Bake for 30-35 minutes or until bubbly.

Mexican Chocolate Pudding

Oh yeah... creamy delicious goodness!!!!

Make this!!!!

I just made a second batch... cause I had to!!!

All the adults were like kids clanking the side of our bowls and licking them clean.

Do not fear the almond milk... I am the only one who knew it was in there, no one knew it wasn't made with regular milk.

THIS IS ONE OF THE RICHEST CREAMIEST YUMMIEST (I won't say OMG... even though I want to) DISHES EVER...

It is rich like dark chocolate and the hint of cinnamon is Divine.

My mother said that she would like pecans instead of almonds (what ever floats your boat)

(previously stated: First let me say...

I have not made this yet, but I am too excited to wait... I just had to post it!!!

Why, you may ask.

This recipe calls for almond milk, not cow's milk!!!

A little FYI TMI..

I am lactose intolerant.... I can tolerate a little butter or cheese... but not too much, or

my body can't digest it.

I do try to break the rules for ice cream and yogurt, but as I have gotten older, I just can't...sad.)

So, I was reading Gourmet: The Magazine of Good Living, that I stole from my mother...

and there it was!!!!

So here is...

Mexican Chocolate Pudding

1/2 c brown sugar

1/4 c unsweetened cocoa powder

2 1/2 tbsp cornstarch

1/2 tsp cinnamon

2 c plain unsweetened almond milk

1 1/2 tbsp butter, cut into bits

1/2 tsp vanilla

top with: lightly sweetened whipped cream(not me) and toasted slivered almonds

Whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1/8 tsp salt in a heavy saucepan, then whisk in almond milk.  

Bring to boil over medium heat, whisking ofter, then boil, whisking for 1 minute.

Remove from heat and whisk in butter and vanilla.

Chill in bowl, covered with buttered waxpaper (?ok I will try it) until cold, or at least 1 1/2 hours.

the article did say that there are more almond milk recipes on their website, 

(what ever.... use all of the milk to make more of this!!!!)

ps... I had to make one batch with vanilla almond milk... so I backed off of the vanilla a smudge... just as yummy so don't freak out if you can't find the unsweetened.

Black Bean Tostados & Spanish Rice

The tostado recipe is from Amy with The Finer Things in Life

4 inch corn tortillas

2 tbs oil

shredded cheese

canned black beans (drained/rinsed)

sour cream

salsa/pico de gallo 

Pre heat oven to 400

Add oil to skillet and brown the tortillas for 30 seconds each side.

Place on cookie sheet.

Add beans and cheese.

Bake for 8-10 minutes.

Top with sour cream and salsa/pico....or both!!

Spanish Rice

(from my momma)

2 cups long grain rice (white or brown)

2 cups chicken broth (you know my and my bouillon cubes)

2 tbs butter

1/3 cup onion (minced)

2 cloves garlic

2 tbs ketchup

1 tbs cumin (we love our cumin)

In pot saute onion and garlic, add raw rice and brown.  Add broth, ketchup, and cumin.

Cover and cook for 30 minutes

 (or whatever length of time the back of the rice box says to cook it)

It is that easy!!!!

PS... I browned a couple of extra tortillas and while they were hot I added cinnamon and sugar.

My kids now think I am a hero!!

Beer Butt Chicken

1 fryer chicken

1 can of beer

Rub for the outside and inside (this can be pre mix or garlic salt, paprika, and cayenne pepper)

I have a beer can holder, but if not oh well!!

so here is how hard this is...

pre heat oven to 350

open can of beer... take a couple of big gulps (or half)

then when you realize that you drank too much get another can

try again

whatever it takes

open chicken from wrapper, make sure there isn't any gizzards.

rinse and rub down with rub.

get a broiler pan

put the beer can on it (or holder)

put bird on can

cook 350 for 1 hour or until internal temperature reaches 180.

Yummy!!!

Moist!!

Easy!

ok... please note

Apparently it is bad to name your food, as your cooking it.

Or make it dance the chicken dance.

Chloe wouldn't eat a bite.

She befriended the bird.

Banana Pudding

So we had old bananas and decided against making banana bread.

This is really easy and much better then pre made kind!!

Ingredients:

2 cups milk (I prefer whole for this but we don't drink it so I use whole dry milk reconstituted)

1 cup sugar

3 eggs (beaten)

2 tbs cornstarch

1 dash salt

1 tsp vanilla

3 old smushed bananas (or 3 diced fresh then kinda mush it a little)

Combine sugar and eggs mix well. Then add milk, cornstarch, and salt.  Mix well. Pour mixture in sauce pan.  Heat over med/high heat.  Bring to a boil, stirring constantly, until thickened.

Remove from heat.  Add vanilla, mix well.  Fold in bananas.

Pour into dish and chill.

Serve cold... over vanilla wafers with fresh whip cream on top.

Yummy!!

Gooey Pumpkin Cake

(note... you must love pumpkin to enjoy this dish!!)

1 box yellow cake mix

3/4 cups butter (separated)

4 eggs

1/2 cup brown sugar

1 cup sugar (separated)

1 small can evaporated milk

1 1/2 tsp pumpkin pie spice

1 29 oz can pumpkin puree (not pie filling)

1/2 to 3/4 cups crushed pecans

Pre heat oven to 350.  

Grease 9x13 pan

Get 3 bowls... just trust me this is a 3 layer cake.

Layer 1

Melt 1/2 cup butter.  Dump all but 1 cup of cake mix (reserve 1 cup for a different layer).  Add 1 beaten egg.

Press into bottom of pan.

Layer 2

Beat 3 eggs. Add milk, 1/2 cup sugar , 1/2 cup brown sugar, and cinnamon.  Mix in pumpkin.  

Pour on top of first layer.

Layer 3

Melt 1/4 cup butter.  Add sugar.  Mix in remaining cake mix and pecans.

Crumble on top of second layer.

Bake for 1 hour.

Enjoy pumpkin lovers!!

Quinoa Casserole

Quinoa

(keen-wa)

Never heard of it?

That is okay.

It has only been in the US for about 15 years.

It comes from the mountains of Chile.

We love the stuff.

It is not a rice or a grain, it is actually a seed.

Full of protein, calcium, and iron.

It can be made into many dishes just as rice would.

Make with apple juice and it makes a sweet breakfast.

This is one of our common casseroles.

Quinoa Casserole

( I know this isn't a pretty picture of it but it is about the taste people)

2 cups quinoa (rinsed)

4 cups broth (we use chicken)

1 tsp cinnamon

1 tsp salt

1/2 block feta cheese

1/2 slivered or sliced almonds

1-2 cups fresh baby spinach

1 can garbanzo beans drained

optional (I let Eric add these on just his dish)

dried cranberries

quartered baby tomatoes

Bring broth to boil.  Add seasoning.  Add quinoa.  Bring back to a boil and then turn off heat.  Cover and let set for 30 minutes or until all the liquid is soaked up.

Fluff with fork.

Add remaining ingredients and simmer for 10 minutes.

Enjoy.

**note we ALL eat this.  The kids love it!! I pull Morgan out some of the quinoa before I add all the other stuff and just add some cheese (mozzarella or Parmesan).**

Deep Dish Pizza

Don't be scared this is Eric's pizza.

Everything except the kitchen sink pizza, as we call it.

I ate the OMG Pasta

The dough is really good!!

1 1/3 cup warm water

1/4 cup non-fat dry milk

1/2 tbs salt

2 tbs sugar

4 cups flour (I use 1/2 whole wheat 1/2 all purpose)

1 pkg dry yeast

2 tbs vegetable oil

Grease up 3 9inch round pans with butter.

Mix water, yeast, and milk and let set for 2 minutes.  Add oil and mix well.  Mix in dry ingredients.  Knead for 10 minutes. (love my kitchenaid)

Break into 3 even pieces and roll out to fit pans.

Let rise for 1 hour.

Top with favorite toppings and bake at 475 until cheese is browned.

Enjoy!!

OMG Pasta!!

This is OMG Pasta

There is no other name for it.

(Spaghetti-Soto)

There are some secrets to this so pay attention.

-3 tbs butter

-3-4 cloves garlic

-1 small  onion diced

-1/2 cup white wine

-Parmesan cheese

-4 cups of broth (I use bouillon cubes)

-1 pound broken spaghetti broken into small pieces

In a small sauce pan heat up broth.  Saute onion and garlic in butter.  Add uncooked pasta.  Brown.  Add wine until and allow pasta to soak it up.  When it is gone start adding warm broth. Allowing pasta to soak it up.... so add a cup and wait, then add another until desired tenderness.

Add cheese to taste, I just added maybe 1/4 cup.

Enjoy.

I was watching Rachael Ray this morning as she was making Nutty Broken Spaghetti-Soto.

I thought it sounded intriguing. 

I just don't like mushrooms, sage, or Gorgonzola.  That and I am allergic to walnuts.

Other than that it sounded yummy.

It was!!

I think next time I will add roasted pecans or garbanzo beans (I love garbanzo beans)

****update****

I got a lot of emails about my wine and budget.... 

for those who don't have walmart...

click here

for my northern friends it is walmart's answer to two buck chuck!!

ALSO:

found this chicken artichoke sausage from walmart...

tastes yummy!!!!

This is what will be for dinner once a week... it is that good!!!

Hot Buttered Rum

Hot Buttered Rum

(aka hot rutterd bum)

4 cups water

1 cup dark brown sugar (packed)

1/4 cup butter (I used salted)

1/4 tsp salt

3-4 sticks cinnamon

1/8 tsp nutmeg

2-3 cloves 

Put it all in a crockpot and cook for 1-2 hours on high...then keep it warm as you serve it.

Pour into cups and add:

Egg Nog (I prefer liqueured up)

Rum if your Egg Nog is virgin

I love this stuff...REALLY!!!

We lit the fire pit and sat around drinking it.

Annie love it too!!!

I caught her more than once trying to drink it up.

(No I do not approve of my dog drinking alcohol!! I took it away the second I saw her doing it!!)