Tuesday, August 31, 2010

Biscuit Donuts!

Philsbury "Pop" Biscuits
Heated Frying Oil
Use either
Powdered Sugar (1 cup) and milk (3 Tbls) glaze or
Granulated Sugar
Use just the basic "Pop" biscuit. Poke a whole in the middle of biscuit then gently stretch the biscuit with out tearing the dough. Place biscuit in hot oil and fry on both sides til golden brown. While still hot roll the biscuit in granulated sugar or in powdered sugar/milk glaze. To make glaze just mix powdered sugar and milk until smooth.
This is a very quick, easy, and yummy treat! I even make these for breakfast for the girls sometime....I know, not that healthy, but they will eat it. Jim's Mom made these while we were camping.

Sumo Sweet Stuff

Easy Chicken Pot Pie (Bisquick)

1 2/3 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup Original Bisquick® mix
1/2 cup milk
1 egg
Heat oven to 400°F. In ungreased 9-inch pie plate, stir vegetables, chicken and soup.
In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
Bake uncovered about 30 minutes or until crust golden brown.

I use any frozen mixed vegetables and 1 large can of chunk chicken breast.
This is another very easy and satisfying dish. It's always my go to when I'm not sure what to fix. The kids love it. It's different than your traditional pot pie, but sooo good. And yes, it is a Betty Crocker Bisquick Recipe.

August Weekly Menu 5

Sunday: Beef Roast with Mashed Potatoes and Gravy/Veggie/Jello/Rolls
Monday: Back 2 School! Took the kids out!
Tuesday: Herbed Lemon Chicken/Roasted Potatoes/Veggie
Wednesday: Pasta Shells with White Cheddar Sauce/Veggie
Thursday: LEFTOVERS!
Friday: Hamburgers/Corn on the Cob/Cantaloupe
Hope you are all enjoying your Harvests from your Gardens! What is your favorite veggie to fix from your garden? I love Grandma Opal's "Garden Soup" with the potatoes, carrots, and peas in a cream base. I never have been able to make it taste like hers.

Wednesday, August 25, 2010

BBQ Pork Ribs

Please forgive the half eaten portion. It was sooo scrumptious that I forgot to take a picture until half way through.
3-4 lbs boneless pork ribs
1/2 can frozen concentrate pineapple juice
1 bottle bbq sauce
*****Use your favorite BBQ Sauce. We like Famous Daves and Jack Daniels Original Recipe. Famouse Daves is what I used in this picture.
Put ribs in pot and just barely cover them with water. Spoon half the can of frozen pineapple juice in with the water and ribs. Boil the ribs for about 40 min. When done boiling, remove ribs from pot and place in a crockpot. Take about 2 cups of the water that the ribs boiled in and pour over ribs. Cook on LOW heat for 6-8 hours. Can cook on high heat if you need them to get done faster. The longer they cook the more tender they will be. Pork is done at 170 degrees (using a meat thermometer). When done, drain most of the water off. Pour BBQ sauce over meat and give it a good stir. Let ribs continue to sit on low in the crockpot with the BBQ sauce on for about 15 minutes. Voila! Srumdiddleyumptious!!
I made these when we went camping. I boiled and crockpotted them before we left, then cooled them and froze them. When we fixed them we let them mostly thaw then dumped them in a DUTCH OVEN, poured the BBQ sauce over them and let them heat for through.
Jim's Mom taught us how to make these except she uses a quart of regular pineapple juice. It works the same, I just use the frozen because it is cheaper and I usually have it on hand. We have used apple and orange juices to boil them in also. The different juices have given it a little bit of a different flavor, but still tastes great!

Monday, August 23, 2010

August Weekly Menu 4

Sunday: Pork Chops/Mashed Potatoes with Milk Gravy/Corn
Tuesday: Chicken Enchilada's/Veggie
Wednesday: Sloppy Joe Bake/Veggie/Green Salad
Friday: Taco's
What is your family's favorite dish that you make and how often do you fix it?

Enchilada Casserole

1 lb hamburger
1/2 small diced onion
1 clove garlic
3/4 tsp salt
2 tsp chili powder
1 (8 oz) can of tomato sauce
1 can olives (sliced)
grated cheddar cheese
Corn tortilla shells

Brown hamburger with onion and garlic. Add salt, chili powder, tomato sauce, and some olives. Heat til it starts to bubble. Layer ingredients in a sprayed 6x6 casserole dish. Start with some meat sauce, then a layer of tortilla shells...cutting them so they fit pan, then meat sauce and cheese, then more tortilla shells. Continue until you run out of meat. Add a 1/3 cup of water around the edges. Cover and bake at 400 degrees for 30 min.

Another great recipe from Jim's mom! We love enchilada's and this is a quicker recipe than the other that I have posted.

White Chocolate Macadamia Nut Cookies (Mrs Fields)

1 c. (2 sticks) butter, softened
1 c. granulated sugar
3/4 c. light brown sugar, packed
2 tsp vanilla
1/2 tsp salt
2 x Large eggs
2 1/2 c. all purpose flour **
1 tsp baking soda
1 x (11 or possibly 12 ounce.) bag white chocolate chips
1 c. macadamia nuts, minced
Heat oven to 375 F. In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer till creamy. Add in Large eggs, beat well. Stir together flour, and the baking soda; gradually add in to butter mix,beating till well blended. Stir in white chocolate chips and macadamia nuts. Drop by rounded tsp. onto ungreased cookie sheet.
Bake 8 to 10 min or possibly till set. (Edges are golden and center is set.) Cool slightly, remove from cookie sheet to wire rack to cool completely.
**I added an extra cup of flour (making it 3 1/2 cups) because the first tray I baked came out flat.
I got this recipe from cookeatshare.com.

Friday, August 20, 2010

Fruit Smoothie

1/2 banana (can be frozen)
1/2 -3/4 cup frozen mixed fruit
1/4-1/3 cup plain fat free yogurt
1/4-1/2 cup skim milk

I don't have exact measurements because I just through it all in the blender.
Blend ingredients till smooth. Pour in glass and enjoy. If too thick add more milk or even a little water and blend again.

Just a few tips.
*When you have over ripe banana's, don't throw them away. Peel them, cut in half and put them in a baggy in the freezer and save them for your FRUIT SMOOTHIE! Banana's never go to waste at my house! In fact, I even get excited when they get over ripe because then I have more for smoothies!
*Try different fruits. I'm not a blueberry person, but they are a must when it comes to the smoothies. Also, cherries add alot to smoothies and most recently I found a frozen fruit mix that had pomegranites.

I have been making these for about three years now for breakfast. (Not every day, but atleast 3-4 times a week.) I find myself craving them. YUMMY TREAT!

Monday, August 16, 2010

Missouri No Bake Cookies

2 cup sugar
3 Tbsp. cocoa
1/2 cup milk
1/2 cup butter
1/2 cup chunky peanut butter
1/2 tsp. vanilla
3 cups quick oatmeal

Cook Sugar, cocoa, milk and butter in frypan over medium heat for about 5 minutes, until it bubbles good. Add rest of ingredients mixing well. Drop by spoonfuls on waxed paper. Let stand until completely cooled and firm. (Tastes and looks like fudge.)

This recipe came from the Koosharem Relief Society cookbook. I remember making these with my cousins when we were growing up. They are quick, easy, and can be devoured very fast!

Poppy Seed Chicken

1-2 lbs Chicken cooked and cubed
1 cup sour cream
1 can cream of chicken soup
1 can milk
1 sleeve Ritz crackers crushed
1/2 stick melted butter
1 Tbsp poppy seeds

Place chicken in a 9x13 pan. Mix together sour cream, soup, and milk. Pour over chicken. Combine crushed crackers and poppy seeds and mix in melted butter. Spread cracker mixture over soup mixture. Bake at 350 degrees for 30 minutes.

This recipe came from my sister in law, Mindy. When I first made it I didn't read the part that said cooked and cubed chicken. I used about 2 lbs of raw chicken tenders and it still turned out great. I just had to increase my bake time to an hour. The recipe Mindy gave me had double the amount of soup mixture and cracker mixture. If you are serving it over rice or noodles you may want to double it so you can have enough gravy/sauce.

The kids surprised me and loved this dish. They gobbled it up on leftover night too!

August Weekly Menu 2

Sunday: Traveling
Monday: BBQ Pork Sandwiches/Baked Beans/Chips
Tuesday: Poppy Seed Chicken/Veggie
Wednesday: Spaghetti/Green Beans/Garlic Bread
Friday: Rotisserie Chicken/Rolls/Salad

Thanks to many who have sent recipes. I'm loving trying them. Sorry if you don't see them posted soon. I want to make them and get pictures of them.

Monday, August 9, 2010

Chocolate Frostie

I have told several about this yummy looking treat. I say "looking" because I haven't found the time to make it yet. Maybe for family night tonight. Anyway, HERE is the link to the article I found it in. Listed below are the recipes in the article. ENJOY!

Frosties16 ounce container of Cool Whip
14 ounce can of sweetened condensed milk
1 gallon of chocolate milk
1. Put the Cool Whip and sweetened condensed milk in an ice cream freezer.
2. Pour in chocolate milk until it reaches the line near the top of the freezer.
3. Put ice and rock salt around the container and turn on to mix.
4. Mix until the mixture has the texture of ice cream.
Orange Banana Smoothies
1 container (7 ounce) Greek Yogurt
2/3 cup thawed orange just concentrate
2 large bananas
1. Puree yogurt, orange juice and bananas in a blender.
2. Pour into molds and freeze until solid, about four hours.
Fudgesicles/Creamies1 cup whipped cream (can use Cool Whip)
1 (3 3/4 ounce) Jello Cook and Serve pudding mix
1/2 cup sugar
2 cups cold milk
1. Mix and cook the pudding, sugar and milk. Cool and chill.
2. Fold in whipped cream.
3. Put in molds with popsicle sticks and freeze.
Ice cream in a bag
Ice cubes
6 tablespoons of rock salt
1/2 cup of milk
1 tablespoon of sugar
1/4 teaspoon of vanilla
1 pint size closable plastic bag
1 gallon size closable plastic bag
1. Fill gallon-sized plastic bag half way with ice. Add rock salt.
2. Combine the milk, sugar and vanilla in the small bag and seal it tightly so no rock salt gets in.
3. Put the smaller bag in the larger one and seal tightly. Shake until the mixture becomes ice cream, about five minutes.
NOTE: To make this using metal cans, take a small can and put ingredients inside. Make sure the lid is sealed tight, tape if necessary. Then put it inside a larger can that has the ice and rock salt. Seal this lid tightly also. Allow kids to kick it around the yard until the ice cream freezes.

Navajo Tacos


Rhodes Rolls (stretched and deep fryed like scones)
Chilli (heated)
Hamburger (browned)
Lettuce (shredded)
Tomatoes (diced)
Onions (diced)
Olives (sliced)
Cheese (grated)
Sour Cream
Ranch Dressing
Any other toppings you like on TACOS!

Thaw Rhodes Rolls and let rise til almost double in size. Deep fry in vegetable oil til bottom is golden brown then turn over and fry til other side is golden brown also. Top with Chilli, Hamburger, Lettuce, and any other favorite taco toppings! OHHH SOOO GOOD!

August Weekly Menu 1

Sunday: Lasagna/Veggie/Garlic Bread

I have to include all the meals for this week. So much YUMMY food! I haven't eaten that much since we camped with the FAM last time!
Lunch---Deli Sandwiches
Dinner---Navajo Tacos with bisquit doughnuts for dessert!
Lunch---BBQ Beef Sandwiches
Dinner---Dutch Oven Potatoes with Chicken/Chocolate Cake and icecream
Breakfast---Breakfast Burritos
Lunch---Chilli Cheese Dogs
Dinner---Dutch Oven Potatoes/Pork Ribs/Baked Beans/Peach Cobbler/Apple Crisp
Breakfast---French Toast
Lunch---Deli Sandwiches
Dinner---Hamburgers/Hostess Treats
Breakfast---Strawberry CREPES!!/Bacon
Dinner---Tinfoil Dinners/Homemade Icecream
Breakfast---Sausage Egg Bisquits

There was some sort of fruit served with every meal......watermelon, cantalope, grapes, apples.

I am willing to work hard and exercise and diet just so I can enjoy a week like this! The meals were split up so we each had a breakfast, lunch and dinner. Every meal was a treat and seemed to "hit the spot"!
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