Recipe Sunday

This weeks recipe is: "create your own pasta salad"

What I mean by "create your own pasta salad" is you can use any noodles and put whatever you want in your pasta salad to make it your own.

Here's what DH and I like in our pasta salad:

Whatever noodles we have in the house
Black olives
Red, yellow, and green peppers

and sometimes we add

Chicken
mushrooms
cheese

As our dressing we love to use: Kraft's Roasted Red Pepper or Asian Sesame 

Pasta salad is a great meal or side dish. It's super easy and can be customized to your taste. Give it a try sometimes, I think you will be pleasantly surprised!!

Recipe Sunday

This weeks recipe is a: California Grilled Cheese Sandwich. This recipe is a nice little twist to the normal, grilled cheese sandwich.


What you need:

Two pieces of wheat (or white) bread
One to two slices of your favorite cheese. (I prefer Coby Jack)
One avocado (cut into slices)
3-4 pieces of bacon (extra crispy for me) (you will need to cook it before hand)
A little bit of butter

What you do:

Butter one side of each piece of bread. Lay the butter side down on the skillet. Add your cheese, avocado, and bacon. Put the other piece of bread butter side up on to the rest of the sandwich. Wait a few minutes (depending on how crispy you like your bread) and then flip. You might need to flip the sandwich a few times to get the color (crispiness) you prefer. Make sure the cheese has melted all the way around the sandwich before removing it from the skillet!! Enjoy!

Recipe Sunday

This weeks recipe is Meatball Soup. It's so simple and absolutely scrumptious.

Prep/cook time - 15 mins
Makes 4 servings

What you need:

1.8oz frozen cooked Italian seasoned meatballs
2. A bag of frozen peas or a 15oz can, drained
3. A can (14 1/2oz) of diced tomatoes with basil, garlic, and oregano
4. A can (14 1/2oz) of beef broth
( if you want, you can add noodle or rice)

What you do:

Combine all ingredients in a large saucepan, bring to a boil, reduce heat, simmer uncovered for about 10 minutes or until the meatballs are heated through!

Recipe Sunday

This weeks recipe is a nice "sweeter" twist on regular bread pudding: Double Chocolate Bread Pudding
(Recipe from kraftrecipes.com)

What you need:

5 cups cold 2% milk

2 pkg.  (4-serving size each) JELL-O Chocolate Fudge Flavor Cook & Serve Pudding

5 cups French bread cubes

1 cup  BAKER'S Semi-Sweet Chocolate Chunks 

  

What you need to do:

POUR milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended.

ADD bread; mix lightly to coat. Pour into 13x9-inch baking dish. Sprinkle evenly with chocolate chunks.
BAKE at 350°F for 45 minutes or until pudding just comes to boil in center. Remove from oven. Let stand 10 minutes. Serve warm. Store leftover pudding in refrigerator.

I love regular bread pudding but sometimes you need that chocolate flare! It's like a chocolate cinnamon bun! Yum!

Recipe Sunday (a day late)

SAUSAGE CHEESE BALLS

1 lb. bulk sausage meat 2 cups Bisquick 1/4 cup water 2 cups cheddar cheese, grated Mix and form into small balls. Bake on greased sheet 25 minutes in a preheated 350°F oven. My family made this recipe for breakfast over the Easter holiday. The are so simple but have a nice little kick to thm,. They are also so good warm, right out of the oven!! Give them a try for breakfast or as an appetizer for a party.

Recipe Sunday

This weeks recipe is one of my father-in-law's. It was one of my favorite recipes he made and then this last week, I had to give it a try myself - it was so easy and so yummy. It tasted just like his!! If you love a moist breaded chicken, this recipe is for you! Give it a try, it will be one you use over and over again!

This weeks recipe: Breaded Chicken


Here's what you need:

Skinless, boneless chicken breast
Saltine crackers
2 eggs
Buttery flavored Crisco
Garlic powered
Seasoning Salt
Chicken Broth

Here's what you do:

Pre-heat oven to 350 degrees. Breakup the crackers and place in a bowl with garlic powder and seasoning salt. In another bowl put the two eggs. Dip the cleaned chicken breast in the egg and then roll it in the cracker crumbles. Place Crisco into a frying pan and brown the coated chicken breast on medium high. Once the chicken breast are browned, place them in a cake pan and pour chicken broth all over them and in the pan. Place in the oven for an hour.

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Recipe Sunday

This weeks recipes is from the kid-friendly section  from Kraft recipe website - Bacon cheeseburger roll-up

This recipe is amazing! You can take this recipe and create any "pocket" you want. The hubs and I love to make pizza ones by adding ground beef, cheese, and green peppers! Give this recipe a try, it's great for regular dinner or as an appetizer for a party.

1 lb. lean ground beef
4 slices OSCAR MAYER Bacon, chopped
1 small onion, chopped
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust


1) HEAT oven to 400°F. Brown ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook until melted, stirring frequently. Cool 10 min.


2) UNROLL dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting at one of the long sides. Rearrange if necessary so roll is seam-side down.


3) BAKE 20 to 25 min. or until golden brown.

Recipe Sunday

This weeks recipe is: Baked Falafel with Yogurt Sauce from www.foodnetwork.com

I saw this recipe this morning on the tv. It looked SO good. I will be trying it very shortly! If you love chick peas - this recipe is for you!!

• 2 cups leftover chick pea salad (recipe at the bottom of the page)
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground cumin
• 3 tablespoons all-purpose flour
• 1 teaspoon baking powder
• Nonstick cooking spray

For Yogurt Sauce:

• 1/2 cup plain yogurt
• 1 teaspoon hot sauce
• 2 teaspoons freshly chopped parsley leaves
• 1/4 teaspoon ground cumin

For Falafel:

Preheat oven to 400 degrees F. Place a baking sheet in to the oven.

Combine all falafel ingredients, including the chick pea salad, in the bowl of a food processor fitted with the blade attachment. Pulse mixture until coarsely ground.

Using your hands, form the falafel mixture into balls about the size of walnuts and set aside. If the falafel mixture sticks to your hands dip them in cold water in between rolling each ball.

Remove the baking sheet from the oven and spray with nonstick cooking spray. Place the falafel onto the sheet pan and bake for 15 to 20 minutes, turning halfway through the cooking, to brown on both sides.

Place on a serving platter and serve with yogurt sauce on the side.

For Yogurt Sauce:

Add all the sauce ingredients to a small bowl and combine well. 

Chick Pea Salad Recipe: (www.foodnetwork.com)

• 2 (19-ounce) cans chick peas, drained and rinsed
• 1 carrot, grated
• 1/2 red onion, diced
• 1/2 green bell pepper, diced
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1/4 cup freshly chopped parsley leaves

Combine all ingredients in a large mixing bowl and toss to combine.

Recipe Sunday

This weeks recipe is: S'more ice cream treats from kraftrecipes.com.

Can you tell I am so ready for warm weather! In the hopes Summer (or at least Spring) is right around the corner, these s'more ice cream sandwiches are super delicious and will satisfy any sweet tooth!

9 HONEY MAID Honey Grahams, broken in half (18 squares), divided

1 cup  hot fudge ice cream topping, divided

2 cups JET-PUFFED Miniature Marshmallows

1 pt.  (2 cups) chocolate ice cream, softened 

PLACE 9 of the graham squares in single layer on bottom of foil-lined 9-inch square pan. Spread evenly with 1/2 cup of the fudge topping; sprinkle with marshmallows.
COVER with layers of ice cream and remaining 1/2 cup fudge topping; top with the remaining 9 graham squares. Cover with foil.
FREEZE several hours or overnight. Let stand at room temperature 10 min. before cutting into nine sandwich squares to serve. Store leftover sandwiches in freezer.

Recipe Sunday

This weeks recipe is: Cheesy chicken pot pie from Kraftrecipes.com

3 cups chopped cooked chicken

1 pkg.  (16 oz.) frozen vegetable blend, thawed, drained

1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

1 can  (10-3/4 oz.) reduced-sodium condensed cream of chicken soup

1 can (8 oz.) refrigerated crescent dinner rolls 

HEAT oven to 375ºF.
COMBINE first 4 ingredients in 13x9-inch baking dish.
UNROLL dough; place over chicken mixture.
BAKE 20 to 25 min. or until crust is golden brown.

Recipe Sunday

This weeks recipe is: Sun-dried tomato & garlic dip from Kraftrecipes.com

This dip is so delicious. I made it for our 4th of July party last year and it was a big hit.  Who doesn't love a good veggie dip!? Plus it only takes 5 minutes to make!

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread 1/2 cup MIRACLE WHIP Dressing 1/2 cup sun-dried tomatoes packed in oil, drained, chopped 2 Tbsp. finely chopped fresh chives 1 clove garlic, minced 1 tsp. freshly ground black pepper Make It!


MIX all ingredients until well blended.

SERVE with NABISCO Crackers and cut-up fresh vegetables, if desired

Recipe Sunday

Today's recipe: Chocolate-peanut butter cupcakes from Kraftrecipe.com

1 pkg. (2-layer size) devil's food cake mix 1 cup cold milk 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding 1/2 cup peanut butter 1-1/2 cups thawed COOL WHIP Whipped Topping 4 squares BAKER'S Semi-Sweet Chocolate 1/4 cup PLANTERS Dry Roasted Peanuts, chopped


HEAT oven to 350°F. Prepare cake mix and bake in 24 paper-lined muffin cups as directed on package. Cool just 30 min. (Cupcakes need to still be warm to fill.)


BEAT milk and pudding mix with whisk 2 min. Add peanut butter; mix well. Spoon into small freezer-weight resealable plastic bag; seal bag. Snip off one of the bottom corners of bag. Insert tip of bag into center of each cupcake; pipe in about 1 Tbsp. filling.


MICROWAVE COOL WHIP and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is melted and mixture is well blended, stirring after 1 min. Dip tops of cupcakes in glaze; sprinkle with nuts. Keep refrigerated.

These cupcakes are super yummy, especially if you love a good Reese's every now and then! These are a good treat for a Holiday, Birthday party, or Just because!  Give them a try and get ready to satisfy your sweet tooth!

Recipe Sunday

 

This weeks recipe: Spinach-stuffed mushrooms recipe from kraftrecipes.com

What You Need!
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water
40 fresh mushrooms (2 lb.)
2 Tbsp. butter
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 cup KRAFT Grated Parmesan Cheese
Make It!

HEAT oven to 400ºF.

MIX stuffing mix and water in large bowl; set aside. Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems and garlic; cook and stir until tender. Add to prepared stuffing with spinach and cheeses; mix well.

SPOON into mushroom caps. Place, filled-sides up, in shallow pan.

BAKE 20 min. or until mushrooms are tender and filling is heated through.

Recipe Sunday

This weeks recipe is: slow cooker saucy meatball recipe from kraftrecipes.com

What you need:

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey

1-1/2 lb.  lean ground beef

1 egg, lightly beaten

1/2 cup  water

2 cups sliced mushrooms

2 medium  green peppers, sliced (about 2 cups)

4 cups spaghetti sauce

1 pkg.  (1 lb.) spaghetti

1/3 cup KRAFT Grated Parmesan Cheese

Make it:

COMBINE stuffing mix, meat, egg and water. Shape into 1-inch balls. Place in slow cooker; top with mushrooms, peppers and spaghetti sauce. Cover with lid.
COOK on LOW for 6 to 8 hours (or on for HIGH 3 to 4 hours).
COOK spaghetti as directed on package; drain. Serve meatballs with sauce over spaghetti. Sprinkle with cheese.

I made this recipe last Thursday, it was super tasty and oh, so easy! Who doesn't love a good crock-pot recipe! I threw all the ingredients together while Claire was still sleeping in the morning, 10 minutes later I was done. I didn't have to think about dinner until Eric walked in the door but at that point, all I had to do was serve it! Give it a try, I really recommend this recipe!

Recipe Sunday

This weeks recipe: Slow-cooker hearty beef chili from Kraftrecipes.com

I am going to make this recipe this coming week. Who doesn't love a good chili on a cold, winter day!

What You Need!

1-1/2 lb. lean ground beef

1 can  (15 oz.) dark red kidney beans, drained, rinsed

1 can (15 oz.) light red kidney beans, drained, rinsed

1-1/2 cups  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa

1 can (16 oz.) no-salt added tomato sauce

2 Tbsp.  chili powder

1 onion, chopped

1 cup  frozen corn, thawed, drained

1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Make It!

BROWN meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.
COOK on LOW for 5 to 6 hours (or on HIGH for 3 to 4 hours).
STIR just before serving. Serve topped with the cheese.

Recipe Sunday

 This weeks recipe is: beef and vegetable stir-fry from Kraftrecipes.com

What You Need!

2 cups instant brown rice, uncooked

1/4 cup  lite soy sauce

2 Tbsp. KRAFT Light CATALINA Dressing (I used Asian Sesame Dressing by Kraft)

3/4 tsp.  ground ginger

1 lb. beef flank steak, cut into thin strips

2 tsp.  cornstarch

1 pkg. (16 oz.) frozen stir-fry vegetables, thawed, drained

1/4 cup  PLANTERS Dry Roasted Peanuts

Make It!

COOK rice as directed on package. Meanwhile, mix soy sauce, dressing and ginger until well blended; set aside. Toss meat with cornstarch.
SPRAY large nonstick skillet with cooking spray; heat on medium-high heat. Add meat mixture; cook and stir 3 min. or until meat is cooked through. Add vegetables and soy sauce mixture; cook and stir 3 min. or until sauce is thickened and vegetables are heated through.
SPOON over rice; top with peanuts.

So yummy, easy, and tastes great as left-overs!!

Recipe Sunday

  This weeks recipe is: Lemon Italian chicken with noodles
  Recipe from: www.kraftrecipes.com


What You Need!

3 cups medium egg noodles (6 oz.), uncooked

1/2 cup  KRAFT Light House Italian Dressing

1 tsp. grated lemon zest

4   boneless skinless chicken breast halves (4 oz. each)

3 cups mushroom slices

1 cup  red pepper strips

1 cup halved onion slices

1 Tbsp.  KRAFT Grated Parmesan Cheese

Make It!

COOK noodles as directed on package; drain.
MEANWHILE, mix dressing and lemon peel.
HEAT 1/4 cup of the dressing mixture in large nonstick skillet on medium heat. Add chicken. Reduce heat to medium-low; cook 15 minutes or until chicken is cooked through, turning occasionally and adding an extra tablespoon of the dressing mixture, if necessary. Remove chicken from skillet; keep warm.
ADD remaining dressing mixture and vegetables to skillet; cook on medium heat 5 minutes or until crisp-tender, stirring occasionally. Serve vegetable mixture and chicken over noodles. Sprinkle with cheese.

prep time-15 min

total time-35 min

makes-4 servings

I made this recipe on Thursday. It was perfectly yummy for me but for my hubby, it was a tad too healthy! 

Recipe Sunday

  Stuffed Green Peppers - recipe from Allrecipes.com

Ingredients

• 6 green bell peppers
• salt to taste
• 1 pound ground beef
• 1/3 cup chopped onion
• salt and pepper to taste
• 1 (14.5 ounce) can whole peeled tomatoes, chopped
• 1 teaspoon Worcestershire sauce
• 1/2 cup uncooked rice
• 1/2 cup water
• 1 cup shredded Cheddar cheese
• 2 (10.75 ounce) cans condensed tomato soup
• water as needed

Directions

1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly. 
   

Recipe Sunday

 I know this recipe is a day late but I was not feeling too well yesterday. My mother-in-law made me, dairy free lasagna for Christmas Eve. It was SO good. No one could tell that it was dairy free!!! It will definitely be a recipe I use again!! 

This lasagna recipe is quick to make and easy to prepare in advance. For a quick weeknight meal, the lasagna can be prepared through step 3, frozen and baked another day, as it will keep in the freezer for up to 1 month. (If you decide to do this, just be sure to let your lasagna return to room temperature before baking.)
This dairy-free ricotta is easy and healthy to make, and it adds just the right amount of texture to the casserole.
Makes one 9" x 13" lasagna

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients:

• ¼ cup flour
• 1/3 cup nutritional yeast
• 1 t. salt
• 2 cups almond milk or other non-dairy milk alternative
• 1 ½ t. cider vinegar
• 1 ½ t. olive oil (optional, but I prefer it!)
• 2 cups warm pasta sauce, either store-bought or homemade
• 1 9-ounce package no-boil lasagna noodles
• 1 Recipe Dairy-free Ricotta Cheese

Preparation:

1. Preheat the oven to 400 F.
2. Make the cheese sauce. Combine the flour, nutritional yeast and salt in a small saucepan off-heat. Add ¼ cup of the almond milk, stirring with a wooden spoon until mixture is well combined. Add the remaining almond milk, vinegar and oil, stirring until smooth. Place the saucepan over medium heat and cook, stirring constantly, until mixture thickens, about 4-5 minutes. Remove the pan from heat and set aside.
3. Assemble the lasagna. Pour about ½ cup of the pasta sauce in the bottom of a 9” x 13” casserole dish, followed by a layer of noodles, followed by some of the dairy-free ricotta, followed by some of the cheese sauce, followed by another layer of noodles. Repeat, alternating the pasta sauce with the cheese sauce, reserving the last ½ cup of cheese sauce to top the lasagna.
4. Bake for 40 minutes, or until lasagna is golden brown. Serve warm.

Recipe from About.com