Thursday, December 30, 2010

Ham and Swiss Skillet

I've made this twice.  The first time I used link sausage and the second time I used ham like the recipe says.  I prefer it with ham but Hunter wasn't sure which one he liked better.  It was a hit with the whole family for sure both times!
This is a Gooseberry Patch Recipe.
Skillet Ham and Cheese
1/4 C onion, chopped
1/3C green onion, chopped
1/4C butter, melted
1 Tbsp flour
1 tsp salt
3 1/2 C milk
2 C cooked ham, cubed
8 oz macaroni, uncooked
1 C sour cream
1 C swiss cheese

Saute onions and peppers in butter until tender.  Stir in flour and salt.  Gradually whisk in milk.  Add ham and macaroni.  Bring mixture to a boil, stirring constantly.  Reduce heat and simmer for 15 minutes.  Mix in sour cream and cheese.  Heat through and serve.

Monday, December 06, 2010

Menu Plan December 6-16

December 6:
Biscuits and gravy
Pumpkin muffins
Blueberry muffins

December 7:
Black Bean Soup
Rye Bread

December 8:
Beef tacos

December 9:
Dinner Nachos Supreme

December 10:
Sloppy joes
with homemade buns or bread

December 11:
Pasta Smokie Bake
Garlic Pull Apart Bread

December 12:
Hamburger gravy/mashed potatoes

December 13:
Hot Dog Muffins

December 14:
Red beans and rice

December 15:
Grilled Cheese and Soup

December 16:
Crockpot Roast

Saturday, October 30, 2010

Crockpot Lasagna

This was a really easy tasty meal!  I put it in the fridge overnight(because I forgot to turn the crockpot on but we'll pretend it was planned).  It only took about 3 hours on low to warm up and be done since I'd let it sit overnight:o)  I did not take a picture because I got lazy and instead of layering I threw everything together and layered with noodles so it doesn't *look* as lovely as it really should have.  

Tee sent this through the recipe challenge group.

Slow-Cooker Lasagna

Prep Time:
15 min
Total Time:
6 hr 15 min
8 servings
What You Need!
1 lb. ground beef
1 jar  (26 oz.) spaghetti sauce
1 cup water
1 container  (15 oz.) BREAKSTONE'S or KNUDSEN Ricotta Cheese
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup  KRAFT Grated Parmesan Cheese, divided
1 egg
2 Tbsp.  chopped fresh parsley
6 lasagna noodles, uncooked
Make It!
BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.
SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.
COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.
* Made with quality cheeses crafted in the USA.
Kraft Kitchens Tips
Healthy Living
Save 4g fat per serving by preparing with lean ground beef, POLLY-O Skim Ricotta Cheese and KRAFT Reduced Fat Parmesan Cheese.
For best results, do not cook on the HIGH heat setting.
Make Ahead
If your slow cooker has a removable liner, layer ingredients in liner as directed. Refrigerate overnight. Place liner in slow cooker the next day and cook as directed.

Thursday, October 28, 2010

Granola Cookies

These were good but way too salty.  I'd make them again and use half the salt.  The recipe comes from here.

1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, softened
1/2 cup packed brown sugar
1 egg
2 tablespoons milk
1-1/2 cups granola
1 cup raisins or other dried fruits such as cranberries, blueberries, chopped dates
Preheat oven to 350 degrees F. Lightly grease baking baking sheet. In a small bowl with a wire whisk, combine flour, baking soda and salt. Set aside. Cream butter and sugar. Add egg and completely combine. Add milk and combine. Mix in flour mixture. Stir in granola and dried fruit. Drop by heaping teaspoonsful, 2 inches apart onto prepared baking sheet. Bake for 11-14 minutes. Makes apprx. 1-1/2 to 2 dozen.

Saturday, October 23, 2010

BBQ Beef Casserole

This recipe was sent in by Tee on Recipe Challenge in November of '09.  I really wasn't sure about it with the bbq sauce but it turned out really good! 

Barbeque Beef Casserole

2 pounds ground beef
1 large onion, diced
1 green bell pepper, seeded and diced
1 (10 ounce) can whole kernel corn, drained
1/2 cup barbeque sauce
1 (14.5 ounce) can diced tomatoes, drained

Cornbread for on top:
2 cups flour
1 1/2 cup cornmeal
1/2 cup sugar
3 Tbsp baking powder
3/4 tsp salt
6  Tbsp veg. oil
3 egg
1 cup milk

Preheat the oven to 400 degrees F (200 degrees C).
Crumble the ground beef into a large skillet over medium-high heat. Cook until evenly browned. Add the onion, bell pepper, corn and tomatoes. Cook and stir until vegetables are tender. Drain excess grease, and stir in the barbeque sauce. Spread the beef mixture in an even layer in a 9x13 inch baking dish.
Mix the cornbread batter. Spread the batter over the top of the beef mixture.
Bake for 20 to 25 minutes in the preheated oven, until the top is golden brown, and a knife inserted into the center of the cornbread layer comes out clean

Jiffy Cornbread Box Mix Clone

This is the recipe I use when a recipe calls for a box of Jiffy brand cornbread mix.  It works out great:o)

2/3 cup flour
1/2 cup cornmeal
3 Tbsp sugar
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp veg. oil
1 egg
1/3 cup milk
Bake at 400 for 15-20 minutes

Monday, October 18, 2010

Whole Wheat Peanut Butter Cookies

  • This came from Allrecipes.  The kids loved them!  To me they tasted good at first but then the whole wheat flour was more "grainy" than I'm used to for pb cookies.  Probably a good thing that I didn't love them so I wouldn't eat them and the kids still got a fun dessert for our picnic while watching Pink Floyd at the Miller Outdoor Theater:)

  • 1 cup peanut butter
  • 1/2 cup butter, softened
  • 1/2 cup honey
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 1/4 cups whole wheat flour
  • 1 teaspoon baking powder


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the peanut butter, butter, honey, brown sugar and egg until smooth. Combine the whole wheat flour and baking powder; stir into the batter until blended. Roll into small balls, and place on a greased cookie sheet. Flatten slightly using a fork.
  3. Bake for 13 to 15 minutes in the preheated oven, or until cookies are slightly toasted at the edges.

Monday, October 11, 2010

Menu plan October 13th-19th

October 13
Pintos n rice

October 14
Crockpot Carne Picada with gravy
Frozen veggie

October 15
Crockpot Falafel
Beet cake

October 16
Tex Mex Mac n Cheese
Frozen veggie
Texas garlic bread

October 17
Rachel Ray's Sloppy Joes
Basil Pasta
Pea salad

October 18
Italian Mac N Cheese
Green beans
Texas garlic bread

October 19
Homemade pizza night

Thursday, September 09, 2010

Pork Steamed Dumplings

It's been a long time since we've had a new family favorite/top rated recipe but this one is getting that title.  They are absolutely fabulous!  I used regular soy sauce and 1/2 Tbsp ground ginger since I had these on hand.  I needed two packages of wonton wrappers eventhough I stuffed them quite full.  They did stick together after steaming but not too bad:)
I found this recipe on the Mom's Plan's blog here.

Pork Steamed Dumplings2 lbs. ground pork
1/3 c. cornstarch
2 tbsp. minced fresh ginger
1 tsp. minced garlic
3 tbsp. reduced-sodium soy sauce
3 tbsp. sugar
2 tsp. sesame oil
1/2 c. chopped green onions
60-90 won ton wrappers (depending on how full you stuff them)

-Mix all ingredients together in a bowl.

-Place about 1 tsp of the pork mixture in the center of each won ton wrapper and gather up the corners, pinching them together at the top. Pat the edges with water to make them stick.

To prepare and eat now:
Bring a pot of water to a boil and arrange dumplings in steamer basket over the boiling water. Cover and steam about 20 to 25 minutes or until the pork mixture is entirely cooked.

To freeze:Freeze for one hour on a cookie pan and then place in a Ziploc bag.

To prepare after freezing:Bring a pot of water to boil and arrange dumplings directly from the freezer in the steam basket over the boiling water. Cover and steam about 25 to 28 minutes or until the pork mixture is entirely cooked.

Wednesday, September 08, 2010

Spicy Chicken Lasagna Roll-ups

This is another Kraft recipe found here.  I made it with whole wheat lasagna noodles and to make it again I'd use regular plus lots more sauce.

what you need
1 jar (26 oz.) spaghetti sauce
1 tsp.  Italian seasoning
1 tsp. Crushed red pepper
3 cups  shredded or chopped cooked chicken
2 cups KRAFT Shredded Mozzarella Cheese, divided
1/2 cup  KRAFT Grated Parmesan Cheese
2 Eggs, beaten
12   Lasagna noodles, cooked, rinsed and drained
make it
HEAT oven to 375ºF.

MIX first 3 ingredients; combine 1/2 cup with chicken, 1 cup mozzarella, Parmesan and eggs. Spread 1/4 cup onto each noodle; roll up.

SPREAD 1/2 cup of the remaining sauce mixture onto bottom of 13x9-inch baking dish; cover with lasagna rolls (seam-sides down), remaining sauce mixture and mozzarella.

BAKE 25 min. or until heated through.

Wednesday, September 01, 2010

Cheesy Chicken & Salsa Skillet

Another kraft recipe.  This one can be found here.  I used more pasta and tomatoes than called for just because the little ones love noodles and will pick out green peppers so it made the balance better for us:)

what you need
2 cups multi-grain penne pasta, uncooked
1 lb.  Boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup  Frozen corn, thawed
1 large Green pepper, cut into short thin strips
1 cup  KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
make it
COOK pasta as directed on package.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.
DRAIN pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

Tuesday, August 31, 2010

Southwest Beef and Bell Pepper Skillet

This is a kraft recipe from here.  We loved this!  Very different and really good:)  I made a loaf of rye garlic pull apart bread and there was a small portion left of the skillet meal plus some bread so it was plenty of food for all 6 of us:)

what you need
1 lb. Extra-lean ground beef
1 can  (14-1/2 oz.) beef broth
1 can (10 oz.) diced tomatoes and green chiles, undrained
1   each large green and yellow pepper, cut into thin strips, then halved
2 cups Instant white rice, uncooked
1-1/2 cups  KRAFT Shredded Colby & Monterey Jack Cheeses
make it
BROWN meat in large ovenproof skillet. Stir in broth and tomatoes; bring to boil.
ADD peppers and rice; stir. Cover; simmer on low heat 5 min. or until rice is tender.
HEAT broiler. Top rice mixture with cheese; broil 2 to 3 min. or until melted.

Thursday, August 26, 2010

Menu plan Aug. 27-Sept. 2nd

Friday August 27th
Garlic Bread
Caramelita bars

Saturday August 28th
Layered Pasta Salad

Sunday August 29th
Homemade Pizza night:)

Monday August 30th
Southwest Beef and Bell Pepper Skillet
Iced brownies

Tuesday August 31st
Popeyes fried chicken

Wednesday September 1st


Thursday September 2nd
Spicy Chicken Lasagna Roll-Ups (minus the spice hee)
Green beans
Garlic pull apart bread

Saturday, August 21, 2010

Chocolate Popsicles

I've had my eye out for popsicle molds and finally found some I liked at Marshalls!  They are on Amazon for $10.40 right now(but I paid $7 hee)  See after the recipe for my price breakdown of making these at home...

I also have a set from Tupperware but they're quite tiny.  Those are perfect for the toddler and preschooler in the house though:)  I used cocoa since it's what I had on hand but these would be divine with a dutch or bittersweet chocolate!    Hunter wants to make these on his night to choose/cook dinner:)

This recipe comes from The Prudent Homemaker

1 1/2 cups sugar
3 Tbsp cornstarch
1/2 tsp salt
1/2 cup cocoa powder OR 3 oz unsweetened or bittersweet chocolate
3 cups  whole milk ( or 1 12 oz. can evaporated milk plus 1 1/2 cups water)
3 eggs yolks, slightly beaten
1 1/2 tsp vanilla
1 Tbsp butter 
In a medium saucepan, combine sugar, cornstarch, salt, cocoa powder and milk.
Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil one minute. Remove from heat.
Slowly add pudding mixture to egg yolks.
Return pudding to pan. Add vanilla and butter. Boil for one minute.
Let mixture cool slightly. Fill popsicle molds and freeze until frozen solid (about 3 hours).
Makes 8 popsicles, depending on the size of your molds. 

Price break down
Cocoa--2 cups in a normal 8 ounce container at $4.39= 1.10 for the 1/2 cup used
Sugar--9 cups in a 4 pound bag at $1.99=33 cents for the 1 1/2 cup used
Milk--16 cups in a gallon at $2.38=45 cents for 3 cups
Eggs-12 for 1.09= 27 cents for 3 eggs plus you can use the egg whites later
For the rest I'll figure 25 cents to make it easy but it would be less than that if you buy in bulk.

So for $2.40 or less you can make 9 chocolate popsicles with REAL chocolate!  Plus it's just fun to make it yourself:)  I don't buy these but from looking at pricebooks online you normally get 12 Fudgesicles for $3.99(and a long list of ingredients I can't pronounce).

Wednesday, August 18, 2010

TVP Bean Burritos

I wasn't sure about this but we LOVED it!  Instead of oil I used bacon grease that I'd had leftover and stored in the fridge.  Also I cooked a pound of beans and used them all.  There ended up not being a picture because as soon as it was done I had kids at the table and when I turned around the boys had finished it all!  It looked like beans burritos ;o)

Thanks Hillbilly Housewife!

  • 1 cup plain or unflavored TVP granules
  • 3 tablespoons dry onion
  • 2 tablespoons dry bell pepper (optional)
  • 1/2 teaspoon garlic powder
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon oregano
  • 2 beef bouillon cubes
Combine the TVP and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most convenience.
To Prepare:
  • 1 package TVP & Bean Burrito Mix
  • 1-1/2 cups tap water
  • 15 ounce can refried beans, or 2 cups cooked pinto beans, mashed with a fork or potato masher (they needn’t be smooth)
  • 2 tablespoons oil
  • 8 or 10 flour tortillas
In a skillet combine the Mix and tap water. Stir the mixture over medium heat until it boils. Reduce the heat to low, so the mixture only simmers. Add the refried beans, or mashed pinto beans and the oil. Simmer the mixture for about 10 minutes, or until it thickens up to a good consistency. Spread the filling onto heated tortillas. Add salsa, sour cream, cheese, sprouts, guacamole and anything else that suits your fancy. These are quite good, and very easy. Makes 4 or 5 servings.

Bloomin' Onion

As a rule we do not fry at home...but I really wanted a bloomin' onion and I really didn't want to drag the kids to a restaurant and pay the money to eat out so we decided to try it at home.  Mom had also given us some fish so we had fried fish(and french fries).  This recipe came straight from and was exactly like the breading I craved!  You can find the full recipe here.

Texas Ranch House Beans

These were a great side dish!  I did them in the crockpot and the onions didn't cook very well so I'd do that differently somehow next time.  They were just sweet enough and really good!

Texas Ranch House Beans
1 lb pintos 1 c. chili sauce
2 onions sliced 1 clove garlic chopped
1/2 lb bacon cubed 2 TB brown sugar packed
salt & pepper to taste 1 qt beer (I used chicken broth)
Rinse & drain beans. Brown bacon, then add all ingredients.
Pressure cook for 30 min. This could be done in a crockpot or in the oven or stove top as well. adjust times

Chili sauce
  • 1/2 cup tomato sauce
  • 2 Tbs. brown sugar
  • 1 Tbs. vinegar
  • dash of cloves
  • 1 minced garlic 
  • 1 Tbs. chili powder
Simmer together for 5 minutes.

Monday, August 09, 2010

Menu plan

I am trying for a two week menu plan so I can just run to the store after a week for milk and whatever produce we may need.  

BBQ brisket sandwiches and baked potatoes
French Onion Soup
Mom's chili over rice
Hot dogs in the crockpot with garlic pull apart bread
Texas Ranch House Beans w/ rice
Fried fish (new) and blooming onions (new) and kernel corn
Chicken Asparagus Casserole with basmati rice
TVP Bean Burritos

Sweet N Sour Meatloaf with mashed potatoes n green beans
Mexican brown rice and pintos
Lasagna, corn on the cob and garlic bread
Homemade pizza--pepperoni and cheese

Mac n Cheese with hot dogs
Grilled cheese and soup
Noodles and sauce
Tuna salad sandwiches

Blueberry muffins
Persimmon muffins
Banana bread or muffins

Saturday, August 07, 2010


I got this recipe for "Chantal's New York Cheesecake" from allrecipes.  The only change I made was that I had graham cracker crumbs and I added in a little sugar to the graham crust.  This was AWESOME!!!  Mine cracked like crazy and I followed the directions to a T so not sure why that was but it tasted so good nobody cared!


  • 15 graham crackers, crushed
  • 2 tablespoons butter, melted
  • 4 (8 ounce) packages cream cheese
  • 1 1/2 cups white sugar
  • 3/4 cup milk
  • 4 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1/4 cup all-purpose flour


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
  2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
  3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
  4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Tuesday, July 20, 2010

Menu Plan June 18th-28th

Sunday June 18th

Monday June 19th
Macaroni salad

Tuesday June 20th
BBQ brisket sandwiches

Wednesday June 21st
Breakfast for dinner:
Waffles(frozen from last batch), sausage, eggs, grits

Thursday June 22nd
Hunter's night-baked potatoes

Friday June 23rd
Beans and cornbread

Saturday June 24th
Pizza Nachos

Sunday June 25th
Hearty Mexican Spaghetti

Monday June 26th

Tuesday June 27th
Hot Dog Casserole

Wednesday June 28th
Orange Chicken(frozen)

Friday, July 16, 2010

Pigs in a blanket from scratch

This is a recipe off the I guess...but you can find it here.
Hunter made these tonight for dinner and is getting better at following recipes everyday!  As a matter of fact I took a shower as he made them:)

2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, cold, cut into small pieces
1/2 cup grated cheddar cheese
3/4 cup buttermilk
18 miniature hot dogs
Heat the over to 400ºF. Grease a large baking sheet. Sift the dry ingredients (flour through salt) into a mixing bowl (or dump them in one at a time, whatever).
2Rub the butter pieces into the dry ingredients until mixture is crumbly. Stir in cheese until evenly distributed.
3Make a well in the dry ingredients and add the buttermilk. Stir well with a wooden spoon. Let the dough sit for 3 minutes.
4Sprinkle the dough with flour and stir once or twice then turn out onto a well floured counter.
5With floured hands, pat the dough into a 15 by 7 inch rectangle, trimming the sides if necessary to get a true rectangle. (Handle the dough as little as possible for tenderness, yeah right).
6Using a pizza cutter, slice the rectangle into thirds horizontally then slice each third into thirds vertically, this will give you 9 small rectangles. Slice each rectangle diagonally into two thin triangles.
7One at a time, roll up the sausages in the triangles. Place pointy side down on greased cookie sheet.
8Bake for 12 to 13 minutes, until golden brown. Cool on the sheet for 3 minutes then tranfer to a wire rack.

Thursday, July 15, 2010

Cinnamon Rolls

These were SO good!!!  I made a pan full today and had to promise to make another pan full tomorrow.  I used 1 cup of whole wheat flour so I didn't feel like they were completely unhealthy;o)
The recipe came from this blog here.

Bread Machine Cinnamon Rolls

1 cup plus 2 tablespoons warm milk
3 tablespoons canola oil
1 egg, lightly beaten plus 2 egg whites
1/2 cup sugar
4 cups flour (Add a bit more if dough seems too wet after first few minutes of kneading in the bread machine.)
1 teaspoon salt
3 teaspoons bread machine yeast
4 tablespoons butter
1 1/3 cup brown sugar mixed with 2 tablespoons cinnamon
1 teaspoon milk
1 1/2 cups confectioners sugar
4 tablespoons butter, softened
1 teaspoon vanilla
Put the dough ingredients in the bread machine in the order listed and run on the dough cycle. After the dough cycle is finished, roll the dough into a large rectangle and spread it with 2 Tablespoons melted butter and 2/3 cup brown sugar mixed with 1 Tablespoon cinnamon.
Roll up and cut into 10-15 rolls and place in two greased round cake pans. Bake at 325 degrees for 20 minutes or until browned. Spread the icing on as soon as they come out of the oven.
You can also cover the unbaked rolls with plastic wrap, stick them in the refrigerator overnight, and then bake in the morning.

Wednesday, July 14, 2010

Pizza Rolls

I saw this recipe on another blog (here) and knew I absolutely had to make them.  Pizza from scratch is a staple around here and one meal noone will complain about or pick at...

This didn't go quite as smoothly as I was hoping but it still tasted awesome!

Tuesday, July 06, 2010

Menu Plan Wednesday July 7th-July 13

Our last menu plan lasted us longer than planned and we even cooked smaller definitely puts in perspective how much a 12 year old boy eats!  hee (Hunter is at my mom's for a summer vacation at the beach)

(Tonight: soak beans)

Wednesday July 7th
Lunch: leftover hot dogs
Dinner: Black beans and rice

Thursday July 8th
Lunch: Baked potatoes
Dinner: Pizza Rolls

Friday July 9th
Lunch: Waffles and fruit
Dinner: Quick Pasta Carbonara
(make sure there is fresh bread made)

Saturday July 10th
Lunch: Sandwiches w/ pretzel goldfish
Dinner: Tacos and rice

Sunday July 11th
Lunch: Grilled cheese and soup
Dinner: Fried chicken salad

Monday July 12th
Lunch: Leftovers or ramens
Dinner: Pizza(Veggie, Cheese and pepperoni)

Tuesday July 13th
Lunch: Leftovers or mac n cheese with hot dogs
Dinner: Pigs in a blanket from scratch

Whole Wheat II

This recipe comes from The Bread Machine Cookbook.  With making the homemade yogurt I love when recipes call for yogurt now!  I also just used regular flour and wheat gluten again(2 Tablespoons in this recipe).  This was a really good bread with a totally unique texture!

This is for a large loaf(would only do a medium next time and reduce yeast a lot more so it doesn't fall)

1 1/2 C plain yogurt
1/3 C water
3 Tbsp margarine or butter
3 Tbsp sugar
1 1/2 tsp salt
2 1/2 C bread flour
3/4 C oats
1 1/2 C whole wheat flour
2 1/2 tsp yeast

I used the whole wheat setting.

Fry Bread Tacos

This was super good!  We used a cup of whole wheat flour instead of all white flour and it gave it a great hearty-ness(is that a word?).  8" circles are too big especially for the kiddos!

4-5 cups flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup instant milk
2 cups water
To make fry bread: Mix dry ingredients.
Stir in water.
Knead dough lightly; cover and let rest 15 minutes.
Heat 1" vegetable oil in a 10" skillet.
Pinch off dough in small amounts and pat dough into thin 8" circles.
In the hot oil, quickly brown on both sides.
Drain on paper towels.

Monday, July 05, 2010

Potato Hot Dogs

This was such a simple thing to do but it makes something that looks completely different from our usual hot dog meals and the kids loved it!

Make mashed potatoes.
Cut hot dogs down the middle and fill with potatoes.
Top with cheese.
Bake at 350 until cheese is melted and bubbly.

Thursday, July 01, 2010

Jiffy Box Mix Clone

I made our corn casserole to go with beans instead of cornbread last night and it calls for a box of Jiffy cornbread mix.  I have plenty of cornbread ingredients so I found a recipe to do it myself.  The Jiffy is cheap but this is still way cheaper!

If a box of Jiffy is called for instead use:

2/3 cup flour
1/2 cup corn meal
3 Tbsp sugar
1 Tbsp baking powder
1/4 tsp salt

If you want to make it into cornbread then add:
2 Tbsp vegetable oil
1 egg
1/3 cup milk
And bake at 400 for 15-20 minutes.

Friday, June 18, 2010

Rye and wheat bread

I didn't take a picture of this because it looks like bread:)  But it was SO good!  The outside reminded me of the crunchiness of a cracker!

1 1/8 water
2 2/3 Tbs vegetable oil
3/4 cup wheat bran
1 Tbs honey
1/4 tsp salt
1 1/2 cup bread flour(I used regular)
3/4 cup rye flour
3 Tbs vital wheat gluten
2 tsp yeast

Add in that order and use the whole wheat setting with a medium crust.

Sunday, May 30, 2010

Black Bean Pasta Salad

I kinda threw this together to use up things and it was really good!!

8 ounces smallish pasta(I used medium shells)
1/2 cup miracle whip--this was just to use up the last of a jar but could be removed without any effect I think
16 ounces salsa
2 cups cheese--I used half colby jack/monterey jack and half mozzarella
1 can black beans--I used leftover beans from our black bean burrito night

Boil pasta, cool completely then throw the rest in stir and put in the fridge to let the flavors mix.  I left it in an hour but anywhere up to a day would work fine:)

Rachel Ray's Sloppy Joes

These were so good and easy!  I used a cheaper ground beef and cut out the olive oil plus used green bell peppers.  We'll definitely have these again!


  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 1 1/4 pounds ground beef sirloin
  • 1/4 cup brown sugar
  • 2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
  • 1 medium onion, chopped
  • 1 small red bell pepper, chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 cups tomato sauce
  • 2 tablespoons tomato paste
  • 4 crusty rolls, split, toasted, and lightly buttered


Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand!