#42: Deep Dish Pizza Casserole

Okay, this really isn't the right name for this recipe.  This tasted NOTHING like deep dish pizza.  I'll admit, I was VERY skeptical about trying this recipe because it is basically a ground beef pizza filling on top of macaroni and cheese.  However when I looked at the recipe it got 4 stars out of over 200 reviews.  That had to say something for this dish right?

I am happy to say that I was pleasantly surprised with this one.  The girls weren't huge fans (I totally thought they would love this one!) but if you like Velveeta macaroni and cheese, then this recipe is for you!  I actually didn't make this they way I was supposed to (mainly because I forgot to throw it in the oven!) but I still enjoyed it.  And if I make this again, I will try baking it in the oven to see if it changes the way this tastes. 

1 pkg. (12 oz.) VELVEETA Shells and Cheese Dinner
1 lb. ground beef
1 green pepper, chopped (I omitted)
1 can (8 oz.) pizza sauce
1 small onion, chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese (I omitted)

HEAT oven to 375ºF.  Prepare Macaroni and Cheese Dinner as directed on package (I used 3/4 cheese mixture). While Macaroni is cooking, brown meat with peppers and onions in large skillet; drain. Stir in pizza sauce.

Spoon Dinner into 8-inch square baking dish; top with meat mixture and mozzarella. Cover and Bake 20 min. or until heated through

Freeze ahead:  I made the meat mixture on my freezer cooking day, froze and then put in the fridge to defrost 2 days before we were going to eat it. 

#41: Cornflake Chicken

Originally I was looking for a sweet, dessert recipe that used cornflakes.  Then I stumbled across this one and figured we had to try it.  Brian was a little reluctant, but I have to give him credit for being brave enough for me to experiment in the kitchen. 

I'm happy to report that both Brian and Allison LOVED this dinner!  Although I prefer my chicken grilled, I did enjoy this one too!  The cornflakes gave the chicken a nice little crunch and gave it a nice sweet bite to it too.  This is going on our list of "make again" meals. 

Next time I will use a little less butter because I felt it make the cornflakes a bit soggy.  I also used chicken breasts cut into thinner pieces and baked this for about 25 minutes in a 350 degree oven. 

2 eggs
1/4 c. milk
2 1/2 c. crushed cornflakes
2 tsp. salt
1 tsp. pepper
1 chicken, cut up
5 tbsp. butter

Beat eggs. Add milk, salt and pepper. Dip chicken in mixture, then in crushed cornflakes. Place in 9 x 13 inch pan. Dribble butter over all bake 1 hour at 350 degrees. Can use crushed Ritz crackers.

#40: "Grilled" Onion Blossom

This recipe is supposed to be grilled, but I didn't want the grill going for 40 minutes just for an onion, so I put this in the oven instead.

This recipe came from Kraftfoods.com and only required 3 ingredients, so I figured I'd make it for dinner tonight.  Mine did not turn out anyting like the picture on Kraft's website.  I thought I would be able to pull the onion pieces apart and eat it and mine was much more done for that.  I didn't enjoy this as a side dish probably because it wasn't anything like a fried onion blossom, but I would eat this as a topping for a burger. 

1 large vidalia onion (I used a yellow onion b/c that's what I had)
3 tbsp grated parmesan cheese
2 tbsp steak sauce

Heat grill to medium high heat (I baked in the oven at 425 for 20 minutes and then another 35 (until our dinner was done) at 350 degrees)

Peel onion.  Partially cut into 6 wedges, being careful not to cut through to the bottom of onion.
Place on a large sheet of foil.  Gently pull onion wedges apart; sprinkle with cheese.  Drizzle with steak sauce.  Wrap tightly in foil.

Grill 40 min or until onion is tender and lightly browned.

#39: Peanut Butter Banana Bread

I made this for the girls to take with them to daycare tomorrow.  There is a possible peanut allergy at their school so I made one loaf with the peanut butter in it and I made one without.  This recipe makes 2 loaves so this would be a perfect recipe to make if you are bringing it for a breakfast gathering.  This would also make four small loaves that would be good gifts to give. 
This recipe came from Taste of Home, and once again, this site/magazine did not let me down!

I LOVED this one!  The peanut butter and chocolate running through the middle was delicious!

TOPPING:

1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup creamy peanut butter
1/2 teaspoon ground cinnamon

BATTER:
1/2 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/4 cups sugar
2 eggs
1 cup mashed ripe bananas
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1-1/2 cups semisweet chocolate chips

Directions
In a small bowl, stir the flour, brown sugar, peanut butter and cinnamon until crumbly; set aside.

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened.

Divide half of the batter between two greased 8-in. x 4-in. loaf pans; sprinkle with half of the topping. Top with chocolate chips. Repeat layers of batter and topping.

Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).

Editor's Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe.

#38: Scalloped Pineapple

I was looking for a side dish to make for next weekend that wasn't a form of jello.  So I came across this recipe in my church cookbook and it was submitted by three different people, so I figured it would be a good one to try.  (And I had all of the ingredients on hand!  Double Bonus!)

When I made this I halved the recipe, so in the picture you will notice it looks "thin".  Sadly, I wasn't a huge fan of this dish.  However it reminded me of a baked frech toast and I usually think the bread is too soggy.  So if I make this again I would buy a good thicker, heartier bread that can stand up to the wetness of the egg and butter.  (Meijer sells sandwhich bread that is more dense, like english muffin bread.  I think that would be better).  I think this would make a better dessert rather than a side dish because it is sweet!

1 stick butter or margarine
6 slices white bread, cubed
4 eggs beaten
3/4 c sugar
20 oz crushed pineapple, undrained

Melt butter.  Add bread and stir.  Combine eggs and sugar in a bowl, beating thoroughly.  Combine butter and bread mixture with eggs and sugar mixture.  Add pineapple.  Pour into a 8x8 glass baking dish.  Bake at 375 degrees for 45 minutes.  Serve warm and cut into squares.

#37: Edamame Succotash

Ironically I found this recipe in Southern Living Magazine while I was working out on the eliptical machine at the gym one day. It looked easy and a great way to get a lot of different vegetables in one meal; and since I love edamame I couldn't resist trying it.
I thought this was really yummy! I ate it with string cheese as my lunch today and am eating it along side the cornflake chicken I made for dinner tonight. It will probably also be in my lunch a couple of days this week!! I omitted the mint because I didn't have any on hand. Also, I was going to omit the butter to make it healthier, but you can totally taste it in the recipe so I would suggest keeping it in!

1 medium onion, chopped
2 tablespoons canola oil
1 medium-size orange bell pepper, seeded and diced
1 medium-size red bell pepper, seeded and diced
1 medium-size yellow bell pepper, seeded and diced
2 1/2 cups frozen whole kernel corn
1/2 cup chicken broth
1 (16-oz.) package frozen edamame, thawed
1 tablespoon butter
1 tablespoon chopped fresh mint
Salt and pepper to taste

1. Sauté onion in hot oil in a large skillet over medium heat 3 minutes or until tender. Add bell peppers and corn, and cook 5 more minutes or until tender.

2. Stir in chicken broth, and bring to a boil over medium-high heat; reduce heat to low. Stir in edamame; cook 3 minutes. Stir in butter until melted. Remove from heat, and stir in mint and salt and pepper to taste. Serve immediately.

#36: Corn with Lime

Photo courtesy of: http://www.seriouseats.com/recipes/2010/08/grilling-corn-with-chili-lime-butter-recipe.html

Don't get excited, I didn't make the corn pictured above.  I wish I did though because it looks delicious!!  I'll admit I'm not a huge fan of lime, so I was a little leary of trying this recipe.  But we were having canned corn for dinner and I figured it couldn't hurt to try it.  My "recipe" consisted of a little spray butter, lime juice, salt and pepper.  That's it.  And let me say, YUM!  The lime juice totally brought out the flavor of the corn (even though it was canned) and wasn't overpowering at all.  Mmmmm...another way to get in those veggies!

#36: Sloppy Joe Casserole

(This is without the cheese on top)

This is another recipe from 30 Day Gourmet.  Seriously, if you have not gotten one of their books yet and you like to pre-make and freeze meals, YOU NEED TO GET ONE.  This recipe book has saved so much time in my life, and we have really enjoyed almost all of the recipes we've tried.

This one was so simple, and we all enjoyed it (Brian and Allison both had seconds...and although you can see the cottage cheese, they thought it was ricotta and ate it!)  I will definitely make this one again!!

8 oz Small Shell Macaroni
1 sloppy joe mix envelope
1 1/2 c cooked ground beef or turkey
8 oz tomato sauce
6 oz tomato paste
1 c water
16 oz small curd cottage cheese
1 c shredded cheese (I used mozzarella)

Cook macaroni half the recommended time. Drain. Combine seasoning mix with the ground beef or turkey, tomato sauce, tomato paste, and 1 cup water. In sprayed 2-1/2 quart casserole dish or 8x8” baking dish, layer half the macaroni, half the cottage cheese and half the meat sauce; repeat. Top with shredded cheddar cheese.

Freezing Directions:
Wrap dish in foil or place in 2-gallon freezer bag. If using freezer bags, freeze the combined pasta and meat sauce and keep the cottage cheese and cheddar cheese on hand to layer the casserole just before baking. Seal, label and freeze.

Serving Directions:
Thaw (layer in casserole if necessary) and bake uncovered at 350 degrees for 40-50 minutes or until bubbling or place frozen casserole in oven and bake 1 hour 20 minutes.

#35: Oatmeal in your smoothie???

That's right, this picture was taken of my smoothie in my magic bullet.  If you don't have a magic bullet, YOU NEED TO GET ONE!  I am on my 2nd one and probably should get a 3rd because I am wearing this one out.

That's right, this recipe used cooked oatmeal so I was intrigued and just had to try it.  The recipe, as intended, was WAY too thick for my liking.  If you want to eat your smoothie with a spoon, then this is for you.  I however, had to add some 100% juice to mine to thin it out and next time I will add even more juice to thin it out more. 

I found this recipe in an advertisement of some kind...arnold's bread maybe?!  There were not quantities listed, just to add yogurt, fruit and oatmeal, so this is the recipe I made:

1/2 frozen banana (next time I won't freeze)
1/3 c frozen fruit (raspberries, strawberries, blackberries, blueberries, etc)
1 c yogurt
1/4 c cooked, cooled oatmeal
1/2 - 1 c 100% fruit juice (I perfer Bolthouse Farms for added fruit/nutrients)

Combine in blender until smooth. 

#34: What to do with extra apples? (Apples and Red Onions)

With our abundance of apples (not complaining, just stating a fact!) I was hoping to find another way to use them besides making applesauce.  A healthy way of using them too (apple pie does not count!).  I found a recipe in the current issue of Real Simple Magazine which required minimal ingredients and my new favorite vegetable, roasteed red onions. 

This was yummy!  Next time I'd cut my apple slices larger because they were really well done and soft!  Not that I minded, but next time I'd like to try it with more of a crunchy texture.  I give this 4 stars...and will definitely make this again!

Roasted Apples with Red Onion and Thyme:
Toss Apple and Red Onion wedges with olive oil, salt, pepper and fresh thyme sprigs (I used dried).  Roast at 400 degrees, tossing once, until tender, 35-40 minutes (I cooked mine more like 20 min).

#33: Lasagna Roll Ups

This recipe came from the discussions page on Facebook from 30 Day gourmet.  I basically took our regular lasagna recipe and put the filling into a precooked lasagna noodle and rolled it up.  I baked it basically the same was as we do the lasagna too.  We used to buy lasagna roll ups from Market Day but these are just as good and definitely less expensive!

Brian liked these just as much as he does the lasagna, I enjoyed it too, but for somereason I like the pan of lasagna better (more noodles maybe?)

For the cheese filling:
In a large bowl mix first 7 ingredients until well blended. Set aside


For the meat/sauce filling:
In a medium bowl mix spaghetti sauce and cooked ground beef.

Cook a box of lasagna noodles according to the directions.  When cooked and just slightly cooled (enough that you can handle them), lay the noodles out on a cutting board (or just use your counter, but it'll be a bit messy).  Put a large spoonful of cheese mixture on a noodle and spread it out.  Top w/meat sauce and spread over the cheese.  Sprinkle some mozzarella ontop of the sauce and roll up the noodle starting at one end.  Place all roll ups on a cookie sheet lined with wax paper.  Flash freeze then bag meal size portions in a ziplock bag.  (I individually wrapped all of mine in wax paper so they wouldn't stick). 

When ready to bake, remove from freezer.  Pour extra spaghetti sauce on the bottom of an 8x8 or 9x13 pan (we ended up using 2 meat loaf pans and put 3 roll ups in each).  Layer rollups on top of sauce and top with more sauce.  Cover and bake (yes they are still frozen at this point!) for 45 min.  Uncover, top with shredded mozzarella cheese and bake an additional 15 min.  Let stand 5 min before serving. 

#32: Rosemary White Bean Dip

(Sorry for the darker photo!)

This recipe claims to make 1/4 c, but I definitely got way more than that (try 1 c, at least!)  I found this recipe in my Family Fun Magazine and decided it would be a perfect snack to make for Book Club.  So I made this and am going to serve it with Stacy's Pita Chips.  Mmmm...I'm going to eat a lot of this!!  I gave this 4 stars.  You can definitely taste the olive oil and lemon in this recipe. 

I'm pretty sure mine did not come out as smooth as it was supposed to, but I'm okay with that.  I don't mind texture in my foods. 

1 (14- or 15-ounce) can white beans (we like great northern or navy), rinsed and drained
1/4 teaspoon salt
1/4 teaspoon finely chopped fresh rosemary
3 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice, plus 1/2 teaspoon of grated zest
1 small garlic clove, pressed (optional)

Instructions
Blend all the ingredients in a food processor until smooth. Add a tablespoon or two of hot water if the dip doesn't become creamy.

Nutritional Information
Per 2 tbsp: 68 Calories ● 4 g Fat (0.6 g Sat Fat) ● 0 mg Cholesterol ● 160 mg Sodium ● 6 g Carbohydrate ● 2 g Fiber ● 2 g Protein

#31: Muffins that taste like donuts

Yes, that is the actual name of this recipe.  And yes, it is a good description.  I made these into mini muffins and made my first batch using whole wheat flour.  I thought they were a little dense and since I needed to make a second batch for the girls to take to school tomorrow, I figured I'd try regular white flour and see if it made a difference.  It did!  Just the texture of the batter itself was completely different.  The whole wheat flour was thick and held it's "shape" in the muffin cup.  The regular flour batter was much thinner.  So for me, I'd suggest NOT using whole wheat flour.  (Not as healthy, but tastes more like a doughnut)

This recipe also says to dip the whole muffin in butter and coat in cinnamon/sugar.  We tried just dipping the tops and also dipping the entire muffin in butter and Brian and I both felt it was better (and much easier to eat!) if you just dip the tops. 

This recipe came from the Pioneer Woman and you can't go wrong with her recipes! http://thepioneerwoman.com/tasty-kitchen/recipes/breads/muffins-that-taste-like-donuts/

1-¾ cup Flour

1-½ teaspoon Baking Powder
½ teaspoons Salt
½ teaspoons Nutmeg
½ teaspoons Cinnamon
⅓ cups Oil
¾ cups White Sugar
1 whole Egg
¾ cups Milk

FOR THE TOPPING:
¼ cups Butter
⅓ cups White Sugar
1 Tablespoon Cinnamon

Preparation Instructions
Combine flour, baking powder, salt, nutmeg and cinnamon.
Combine oil, sugar, egg and milk. Add dry ingredients and stir only to combine.
Bake at 350 degrees for 15-20 minutes. Meanwhile, melt the butter in a bowl. Combine the white sugar with the cinnamon in another bowl.
Shake muffins out while still hot. Dip muffins in butter, then into the sugar/cinnamon mix. Let cool.

#30: Super Healthy Smoothie!

Photo credit: http://www.gardenfreshsd.com/menu.php?menu=2

Each morning I look for a really fast breakfast and often to some form of smoothie (lately it's been slimfast w/a banana in it).  But since I made the luscious punch earlier in the week I have left over orange juice and didn't want to throw it out.  So I decided to make a smoothie out of it instead.  I found a recipe for an orange juice smoothie on www.ifood.tv and altered the recipe to fit the ingredients I had on hand.  This is what I came up with:



1/2 frozen banana (slightly thawed)

1/3 c frozen raspberries

3/4 - 1 c orange juice

Place all ingredients in a blender (Magic Bullet works wonders!) and puree until smooth.  I needed to add a bit more orange juice because mine was too thick and I would have had to eat it with a spoon.  In my opinion, this was delicoius!!  This will become a regular addition to my breakfast options.  Super healthy and easy, what could be better??

#29: Peanut Butter Balls

Here is another recipe I found on the 30DayGourmet website.  This recipe calls for honey or corn syrup,and since I had honey on hand (exactly enough mind you!) I figured I'd use that.  I actually think this would be better with corn syrup because you can really taste the honey in this.  Not that that's a bad thing but I used organic honey so maybe that's why it's really strong tasting.  I also thought this would be better coated in chocolate, so that's exactly what I did!!  The 2 w/out chocolate in the picture are how they are intended to be made.  I melted chocolate in double boiler and dipped/rolled these in chocolate after these were frozen (so they would hold their shape) and then refroze.  Doesn't the chocolate covered pb balls look better???

I'll be serving this at book club on Monday, so we'll see if anyone else enjoys these as much as I did.  PS...this is a very easy recipe!  I personally would give these 4 stars.  If you make this, let me know what you think!

Makes 24 balls
1/3 honey or corn syrup
1/2 c creamy peanut butter
1 c dry milk powder (I only used about 1/4 c)
1 c quick oats

Mix honey or corn syrup and peanut butter in a bowl. Stir in oats (an electric mixer works well). Stir in just enough milk powder to help the balls hold their shape. Roll in 24 balls.


Freezing Directions: Place on plate or baking sheet and chill to eat now.
To eat later, freeze on tray until firm and place peanut butter balls in labeled freezer bags or rigid freezer containers.

Serving Directions:
Thaw slightly, but keep chilled.

#28: Chicken Enchilada Casserole

This recipe came from the 30 Day Gourmet Website.  I was eager to try it because it used such few, common ingredients.  I'll admit though, I was a little leary though BECAUSE it used such few ingredients.  Brian and I both gave this recipe 3 stars; it was okay, but it isn't something I'd be eaer to put on my next month's menu.  We thought it lacked texture and ended up eating this on top of leftover tostada shells for added crunch.  This would probably be good over rice though too!  Allison however gave this 5 stars!  She loved it and asked for three helpings!

Makes a 9x13 or a 9 in round pan.  (I used a roud, foil pan)

4 10 inch flour tortillas (I used 3)
3 cups cooked, diced chicken
2 cans cream of chicken soup (I used 1 1/2)
1 c shredded cheddar cheese

This is my simplified version:
Combine cooked chicken and cream of chicken soup.  Place 1 tortilla on the bottom of the pan.  Top with 1/3 of the chicken mixture.  Top with flour tortilla.  Repeat with chicken mix, tortilla, then the rest of the chicken mixture.  Now you can cover with foil and freeze until ready to use. 
When you are ready to cook, defrost overnight in the fridge.  Top with cheddar cheese, cover with foil and bake in a 350 degree oven for 20 minutes.  Uncover and finish baking another 10-15 min. 

YONR #27: Crunchy Falafel Pitas

This recipe came from my ALL YOU Magazine.  This is what it is supposed to look like:

Mine isn't that perfect!  Those are perfectly round falafels. I had a hard time gettng my chickpeas to puree in the food processor so I had to add about 1 c of water to the mixture.  I think this changed the texture and made it more difficut to form into patties.  I still think they taste good though1  Here is what mine turned out looking like:

Maybe not as pretty but it still looks good right??  Totally  not as pretty!  I think it needs lettuce in the picture too.  Anyhow this is how I ended up eating this one (cut up w/garden fresh tomatoes thanks to my friend Judy!)  I really enjoyed this one!  I'm hoping to take this as my lunch this week so hopefully it will reheat easily.  Or maybe it will still be good cold...hang on while I go check...nope, tastes better warm.  Although eating it cold enhances the chickpea flavor so someone else might enjoy it that way!

Since mine was so sticky and nearly impossible to form into patties, I found it easiest to fill a small bowl with flour and then with large spoon I scooped about 3 tbsp or so of mixture and dumped it in a big clump right into the flour.  I tossed a little bit of flour on top and then shook the bowl until the falafel was covered.  Then I was able to pick it up carefully and form it into patties without it sticking to my hands. 

I intended to bake these to make them healthier but I thought they would need the texture and crunch of being fried in olive oil.  I think I made a good call there.

Overall I gave these 3 1/2 stars.  I enjoyed them and I'd make them again but not on a regular basis. 

Dip:
1 cup plain yogurt

1 small clove garlic, finely chopped
I added a few shakes of dill to mine.  (garlic yogurt didn't sound as appealing)
Combine yogurt and garlic in a bowl and season with salt. Refrigerate until ready to serve.


2 15-oz. cans chickpeas, rinsed and drained
1/2 cup plus 2 Tbsp. all-purpose flour
1 teaspoon cumin
1 large egg
1/2 small red onion, coarsely chopped
1/4 cup olive oil
6 pita breads, split
1 cup cherry tomatoes, halved
1 small head romaine lettuce


In a food processor, combine chickpeas, 1/2 cup flour, cumin, egg and 1/2 tsp. salt and process until almost smooth. (I had to add water a little bit at a time or my food processor wouldn't move)  Add onion and pulse just to combine. Place remaining 2 Tbsp. flour on a plate (I needed about a cup of flour!). Form chickpea mixture into 12 1/2-inch-thick patties. Dredge each patty in flour.

Warm olive oil in a large skillet over medium heat. Add patties and cook until golden, turning once, about 8 minutes total (work in batches if skillet won't fit all patties). Slide patties into pitas, add tomatoes and lettuce, top with reserved yogurt sauce and serve.

YONR #26: "Mock" French Dip Sandwhiches

I call this recipe "mock" french dip because it did not turn out to be what I would expect french dip to look like.  I can't decide if I like this recipe or not...but I'm not sure it's because of the recipe itself.  Let me explain...

This recipe called for the roast to be seared, and I think that inhibited the texture of it.  As I was shredding the meat, the entire roast came out stringy.  I was literally unrolling the roast on the cutting board and long strands (think spaghetti size) came off.  Not what I was expecting and not how I picture typical french dip.  So the for the recipe as is, I gave this 3 stars.  If the texture would have been different though, I would have given it 4 stars.  So we will definitely try this one again...just not searing it first!
I found this recipe at http://sites.google.com/a/ourbestbites.com/our-best-bites-recipes/french-dip-sandwiches

1  2.5-3 lb. beef roast
2 Tbsp. olive oil (going to omit next time)
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more...6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.


Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.
When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices.
Next time I am just going to season w/salt and pepper and skip the rest of the above!

Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.
Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.


Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.

Ladle juices into small cups for dipping and enjoy!


Tracy's Freezer Suggestion:  Rub salt and pepper over the roast.  Place in a ziplock bag.  Pour in onion soup packets, water and beef broth.  Freeze until ready to use.  2 days before cooking, remove from freezer and let defrost in the fridge. 
When ready to cook, place in crockpot and cook on low for 10+ hours. Shredd w/fork and return to crockpot/juices.  Toast crusty bread or roll.  Fill with meat, top with cheese, if desired and enjoy!

YONR #25: Maple syrup Acorn Squash

The last time I made acorn squash, I pureed it for Chloe's baby food.  One of the teachers in my school brought in some fresh acorn squash from her garden, so I was excited to try it for myself this time instead of just pureeing it.  So I googled acorn squash and quickly came upon this recipe:

http://www.ehow.com/how_4889689_bake-acorn-squash.html

Only Chloe and I will be eating this one.  Personally, I liked this recipe (4 stars from me), but I think it needs the sweetness of the "sauce."  I liked cutting it into pieces and dipping it into the syrup.  So next time I'm going to make as directed, however in a small sauce pan I am going to cook a little more butter, salt, brown sugar and maple syrup and let it simmer/thicken into an actual sauce.  Cut the acorn squash into chunks and drizzle the sauce over the top.  It may not be the healthiest way to eat acorn squash but it will sure be yummy!

1 acorn squash, cut in half, seeds removed
1/2 Tbsp butter, per half
dash of salt per half
1 Tbsp brown sugar per half
1 tsp maple syrup, per half

Preheat oven to 400 degrees F. Wash the outside of the squash. Cut squash in half and remove seeds with a large spoon.Take a knife and just make a few, shallow cuts in the squash (called "scoring"), so that the next ingredients can really soak in. Don't cut all the way through the skin, though. Place both halves in a small baking dish.

To each half add: butter, salt, brown sugar and maple syrup. No need to stir or mix.

Place the dish into the preheated oven, and cook for about 1 hour and 15 minutes. It might take a little more, or a little less, depending on the size of your acorn squash, and how your oven heats. When the squash is done, it will be very soft and a little browned. Better to be a tad overcooked than undercooked with this one! Makes 2 servings.

YONR #24: BB Easy Chicken Marinade

I am always looking for new ways to make chicken and with the freezer cooking I've been doing, chicken marinades are the pefect way to prepare it ahead of time.  I found this recipe on Becoming Betty's website and it was so simple, I just had to try it.  http://becomingbetty.blogspot.com/2010/08/easy-chicken-marinade.html

We all enjoyed this one.  The combo of the lemon juice and soy sauce complimented each other nicely and muted each other's strong flavors.  This is another recipe that will be saved and made again. 1/3 cup olive oil

1/3 cup lemon juice
1/3 cup soy sauce
1/3 cup dried parsley
chicken tenders or chicken breasts

Mix marinade in a big ziploc bag and add chicken. Let marinate for at least one hour, or as long as 24 hours. (Or prepare as directed, and freeze.  Defrost overnight). Grill and enjoy!

YONR #23: Flat Bottom Fruit Pie

The dish I made for our Berry themed Recipe Swap Girls Night In was Flat Bottom Fruit Pie from Kraft.com  I made it mainly because it needed few ingredients and I had most of them on hand.  I baked the pie crust the night before and after it cooled, I wrapped it in aluminum foil and stuck it in the fridge.  I also made the pudding mixture the night before too. 

This was good, and I would make it again, but the crust didn't hold up.  It was crispy, but it broke into pieces really easily.  Someone suggested using snickerdoodle cookie as the base...that sounds good, so I would try this next time.

1 Ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
1 tsp. Cinnamon sugar (3/4 tsp. sugar and 1/4 tsp. cinnamon)
1-1/4 cups Half-and-half  (I used skim milk)
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding (I used french vanilla)
1 cup thawed COOL WHIP Whipped Topping
1 large fresh peach, sliced
1/2 cup Blueberries
1/2 cup Raspberries

Preheat oven to 450ºF. Unroll pie crust onto baking sheet; sprinkle with cinnamon sugar. Bake 8 to 10 min. or until lightly browned; cool completely.

Meanwhile, pour half-and-half into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping; cover. Refrigerate until ready to use.

Spread pudding mixture over crust just before serving; top with fruit. Cut into slices. Store leftovers in refrigerator.

YONR #22 Luscious Slush Punch

We are doing a second round of "New Recipes Girls Night In" this week.  The theme for this month was "Berries."  I decided to make another punch recipe (since last month it went over really well!) and I found a recipe that uses STRAWBERRY jello in it.  So it sort of abided by the "berry" theme.  http://allrecipes.com/Recipe/Luscious-Slush-Punch/Detail.aspx

I really enjoyed this punch.  It didn't keep its "slushy" texture very long, but it was yummy.  I'd make this again!

This recipe makes a HUGE batch (serves 50!) so I definitely halved the recipe for our group of 11.  The recipe below is the halved version.

1 cups white sugar

3 cups water
1 (3 ounce) packages strawberry flavored gelatin mix
1/2 of a 46 fluid ounce can pineapple juice
1/3 cup lemon juice
2 c orange juice
1 (2 liter) bottle lemon-lime flavored carbonated beverage


Directions
1.In a large saucepan, combine sugar, water, and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Freeze in a container or ziplock bag.


2.When ready to serve, place the frozen contents of one container in a punch bowl, and stir in 1 bottle of lemon-lime soda until slushy.

I found this review linked to the recipe, so I did this instead of just adding it completely frozen: 
Pull the bag out of the freezer 2 hours before the party and mash the bag before adding to the punch bowl.

YONR #21: Little League Tostadas

If you haven't checked out Becoming Betty's Blog yet, you are missing out!  She must be my kindered spirit and we must cook a lot of the same foods because everything she posts looks so fabulous to me!  I came across several tostada recipes lately and planned on making chicken tostadas but we have taco meat on hand so this one sparked my interest. 

I am the only one who at this this way...Brian and Allison just ate tostada shell w/meat and cheese.  These were FABULOUS!  YUM.  I had a little bit of everything left over so I'm taking this tomorrow for lunch too.  I won't be the cleanest eater though as these are a bit messy.  Doesn't matter though, they are worth the mess. I was leary of the cabbage on this but loved it way more that I do lettuce!!! 

1 lb. lean ground beef

taco seasoning
1 can refried beans
1 can green chilies
shredded cheese
tostada shells
shredded cabbage
cilantro
lime juice

Cook ground beef and add taco seasoning and a little water. (I also added some refried beans and picante sauce to our meat).  In a separate saucepan, heat up beans and add green chilies and a little milk. Combine shredded cabbage with chopped cilantro (as much as you like) and some lime juice to taste (I also added a little salt).  Layer on tostada shell: beans, meat, cheese, shredded cabbage mix. Top with favorite taco sauce. (I omitted) 

YONR #20: Sticky Chicken

I should have taken a picture of this still in the crockpot because then it still looked like an intact chicken.  When I took it out of the crockpot it completely fell off the bones...ALL of the bones.  This was the best shot I could get of it. 

I've never cooked a whole chicken in a crockpot before but some of my friends (ahem, Paula!) cooks 4 crockpots full of chickens at one time!  This was very easy!  And I don't love rotisserie chickens because I think they dry out, but this one was very moist.  I will definitely make this one again!! 

Thanks to Andi for turning me on to this recipe!  http://www.cookingcache.com/crockpotroaststickychicken.shtml?rdid=rc1

4 tsp salt
2 tsp paprika
1 tsp cayenne pepper (I used 1/2 tsp and that was plenty spicy for us...and that wasn't even eating any of the skin!)
1 tsp onion powder
1 tsp thyme
1 tsp white pepper (I omitted)
1/2 tsp garlic powder
1/2 tsp black pepper
1 large roasting chicken
1 cup chopped onion

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.  (Time saving tip: I first put this in a slow cook liner and then put in the ziplock bag over night.  Then in the morning, I just had to stick the liner in the crockpot....no morning mess!)

When ready to cook chicken put the onions into the cavity (I put mine in when I cleaned it), put the bird into the crockpot and do not add any liquid (I added 1/4 c water). As the cooking process goes on it will produce it's own juices. Cook on low 8 to 10 hours and it will be falling off the bone tender.

YONR #19: Crockpot Applesauce

On Labor Day we took the girls to Curtis Orchard to go apple picking.  Chloe has been enjoying eating apples all week, but Allison doesn't like apples, except for applesauce, so she requested that we make some.  So on this dreary, rainy Saturday that's exactly what we did. 

I've made applesauce with my students before and just used apples, and a little cinnamon and sugar and just let it cook all day at school in the crockpot.  Today I figured I'd try to find an actual recipe.  This is the one I found: http://simplyrecipes.com/recipes/applesauce/  This recipe though was intended for the stovetop, so I altered it a bit for us.  The recipe below is my variation of it.  Allison and I both gave this recipe 5 stars! We loved it!!!

Ingredients

3 to 4 lbs of peeled, cored, and quartered apples. (Make sure you use a good cooking apple like Golden Delicious, Granny Smith, Fuji, Jonathan, Mcintosh, or Gravenstein.)  We used a combo of Jonamac and Golden Delicious only b/c that's what we picked!
2 tbsp lemon juice
2 cinnamon sticks
1-2 tbsp ground cinnamon
1/8 cup of brown sugar
1/4 cup of white sugar
3/4 cup of water
pinch of salt

Put all ingredients into a crockpot. Stir to combine.  Cover and cook for 6 hours on high.  Turn of crockpot and remove cinnamon sticks.  Mash with potato masher.

This can be served either hot or refrigerated. Freezes easily, lasts up to one year in a cold freezer.

YONR #18: Tangy BBQ Sandwiches

This recipe came from my Taste of Home Slow Cooker Favorites Cookbook.  In the picture in the cookbook, this is served on a hamburger bun, but we toasted our french bread and I think it was a good idea!  A hamburger bun would have ended up very soggy with this recipe. 

Brian and I both gave this 4+ stars....super easy and yummy!

I made this at my last freezer cooking day so freezer directions are at the very bottom.

3 cups chopped celery (we omitted)
1 cup chopped onion
1 cup ketchup
1 cup barbecue sauce
1 cup water
2 tablespoons white vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 boneless beef chuck roast (3 to 4 pounds), trimmed and cut in half (mine was 2.5 lbs so I didn't cut in half)
14 to 18 hamburger buns, split  (Use toasted french bread instead!!)


Directions
In a 5-qt. slow cooker, combine the first 12 ingredients. Add roast. Cover and cook on high for 1 hour. Reduce heat to low and cook 7-8 hours longer or until meat is tender.
Remove roast; cool. Shred meat and return to sauce; heat through. Using a slotted spoon, fill each bun with about 1/2 cup of meat mixture. Yield: 14-18 servings.

In a large ziplock bag I combine all of the ingredients except the roast and the hamburger buns (obviously!).  I squished and shook the bag to combine all of the ingredients.  Then I added the roast to the bag and froze.  I took it out of the freezer 2 days before serving and let it thaw in the fridge.  This morning I dumped the whole thing in the crockpot and cooked on low for 10 hours. 

YONR #17: Frosted Banana Bars

I have been dying to try this recipe ever since I saw it on Becoming Betty!

This was super easy and delicious (Have you noticed a trend in recipes I post?  I look for ease!!).

I made mine using 5 over ripe (previously frozen) bananas and I used half of the frosting.  The girls are taking this to Darla's for "breakfast" tomorrow, so I'm glad I halved the frosting because these are super sweet enough!

1 cube butter, softened

2 cups sugar

3 eggs

3 ripe bananas

1 tsp. vanilla

2 cups flour

1 tsp. baking soda

pinch of salt

Mix butter and sugar. Add eggs, mashed bananas and vanilla. Mix well. Add dry ingredients. Mix well. Spread onto a greased jelly roll pan (15x10x1) and bake at 350 for 20 minutes. Cool before frosting.

Frosting:

1 cube butter, softened

8 oz. cream cheese, softened

4 cups powdered sugar (1 box)

1 tsp. vanilla

pinch of salt

Mix really well and add a little milk if it's too thick. (I used roughly 2-3 tbsp milk in mine) Spread onto cooled bars.

September Freezer Cooking Day

Here is a picture of my most recent cooking day (minus the lasagna roll ups since they are currently flash freezing in the freezer).  This month I decided to try just using ziplock bags instead of my more expensive food saver bags.  We'll see if it makes any difference this month!

I intended to do my next cooking day on Monday (labor day) since we have off.  But I decided to squeeze the cooking into extra time I had on the weekend so that we could all do something fun on Monday instead.  So I cooked after the girls went to bed, and when they napped.  It took a little longer this time only because I couldn't really get into a groove, but I don't think I was as tired afterwards because I did it in little spurts.  My kitchen was cleaner too because I could keep running the dishwasher.  All in all, I think I spent about 6 1/2 hours cooking...and look at all of the meals I have ready to go now!

This month I tried multiple new recipes, so keep checking back as I'll post the new recipes after we try them!

So here is what I cooked and/or prepared this time:
1.  Chicken Nuggets and seasoned breading
2.  Bubble Up Casserole
3.  Easy Chicken Marinade
4.  French Dip Sandwiches
5.  Lasagna Roll Ups
6-8. Chimichanga's (3 meals worth)
9.  Chicken Enchilada Casserole
10.  Chicken for Cornflake Chicken Bake
11.  Sloppy Joe Casserole
12.  Crock pot Tangy BBQ Sandwiches
13.  Skillet Tacos
14- 15. Supper on a Bun (2 meals)
16. Deep Dish Pizza Casserole
17. Iowa State Fair Guinea Grinders
18.  Tex-Mex Chicken
19.  Rice Pie
20-22. Lasagna Roll Ups (3 meals worth)

Below is the menu for Sept and the beginning of Oct.  As you can see I don't have to cook again until October 11th...which is conveniently our next day off from school!

SEPTEMBER:

OCTOBER:

YONR #16: Ricotta Mini Cakes

This recipe is dedicated to my Auntie Mar...because these taste just like your Boo Boo's at Easter!  Every time I eat one, I think of her!

Technically these aren't cakes, they're cookies.  I don't care what they are, I think they are good!  I found this recipe in one of my Family Circle Magazines.  These did not disappoint!  These are supposed to look more elegant and served just dipped in the glaze/frosting.  Brian and I thought these looked more appealing with colored sprinkles on top.  Be warned though, this glaze does dry fairly quickly.  I dipped all mine and then tried to pour sprinkles on top and only the last 12 were still wet enough to hold the sprinkles. So I had to re-dip the others to get them "wet" again. 

Ingredients

2-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 egg
1 cup ricotta
1 teaspoon vanilla extract
2 cups confectioners sugar
3 tablespoons milk
Directions
1. Cookies: Heat oven to 350 degrees F. Coat 2 baking sheets with nonstick cooking spray. Whisk flour, baking powder, baking soda and salt together; set aside.

2. Beat butter and granulated sugar together until blended. Add egg, ricotta and vanilla, beating until combined.

3. On low speed, add flour mixture and beat until blended. Drop by tablespoonfuls onto prepared pans. Bake at 350 degrees F for 14 minutes or until lightly browned around edges. Let cool on sheets 3 minutes, then remove to rack to cool completely.

4. Glaze: Beat confectioners sugar and milk together until well blended. Dip tops of cookies into glaze and set aside until glaze has hardened.

YONR #15: Gelatin Dessert Squares

Here is a pretty (yet small) picture of this dessert.  Mine isn't going to come out as perfect so I thought this might be more appealing and one you'd want to make!

Photo credit: http://allrecipes.com//Recipe/gelatin-dessert-squares/Detail.aspx

1 cup all-purpose flour

1/2 cup finely chopped pecans
1/4 cup packed brown sugar
1/2 cup butter, melted
2 (8 ounce) packages cream cheese, softened

3/4 cup sugar

1 (8 ounce) carton frozen whipped topping, thawed

2 (3 ounce) packages raspberry gelatin

2 cups boiling water

2 cups cold water


Directions
1.In a bowl, combine the flour, pecans and brown sugar; stir in butter. Press into an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 10-13 minutes or until lightly browned. Cool on a wire rack.

2.In a large mixing bowl, beat cream cheese and sugar until smooth; fold in whipped topping. Spread over crust. Cover and refrigerate for 1 hour.

3.In a bowl, dissolve gelatin in boiling water; stir in cold water. Spoon over cream cheese layer. Refrigerate until firm. Cut into squares.

Here is a picture of the one I made....I told you it wasn't as pretty or perfect!