Wednesday, October 27, 2010

Italian Pull-Aparts

"Rhodes" Buttery Herb Pull-Aparts

So many wonderful things you can do with Rhodes Rolls.  Here is one we recently did.

1 package Rhodes Anytime Dinner Rolls
1/4 cup butter or margarine, melted
1 teaspoon dried parsley flakes
2 tablespoons garlic bread sprinkle OR
     1/2 teaspoon garlic salt and 2 tablespoons Parmesan cheese
1/4 cup grated mozzarella cheese

Let covered rolls sit until thawed, about 45 minutes.  Cut each roll in half and drop back in pan.  Drizzle butter over rolls and sprinkle with parsley, garlic mixture and mozzarella cheese.  Bake at 350 degrees for 20 minutes or until golden brown.

*I wasn't able to find the Anytime Dinner Rolls so I just got the regular frozen dinner rolls. (I just looked at their site too and didn't find them in their list of products.  I've had this recipe for awhile, so maybe they don't make them anymore.)  I sprayed a 9" cake pan then put 12 frozen balls in it.  When they had thawed, but not risen I cut them in half and dropped them back in the pan.  Then I let them rise until they were all squished together but not rising over the pan.  Next, drizzle the butter over them, sprinkle the parsley and garlice mixture and top with the mozzarella cheese.  Bake at 350 degrees for 20 minutes or until golden brown.

These are great with soup or with pasta dishes.  The kids loved them too! 

Monday, October 25, 2010

Sugar Cookie Recipe for Halloween Cookies

I had never heard of putting SOUR CREAM in cookies til I had a roommate that made Sugar Cookies to decorate.  Her Cookies were soft and stayed soft.  She told me it was the sour cream.  This recipe isn't hers.  I never got hers before we parted ways, but I did find one that has sour cream in it and I use it everytime we want to decorate cookies.  The cookie is good enough to eat without the frosting too.
Click Below for the recipe.
Another trick to use with cookies.  If they start to get hard put a slice of bread in the container with them.  They will have softened up by the next day.

October Weekly Menu 4

Sunday:  Pork Chops/Mashed Potatoes and Gravy/Veggie/Rolls
MondayItalian Chicken/Baked Potato/Veggie
Tuesday:  Tatortot Casserole/Peaches and Cottage Cheese
Wednesday:  Three Cheese Chicken Pasta (Viola Meal)/Green Salad
Thursday:  LEFTOVERS
FridayChicken Parmesan/Green Beans/Garlic Bread

This week is Crazy!  Lot's of Halloween Parties along with my sweet Lexie's Birthday.  I just finished her cake.  When I get the pictures uploaded I will post.  If I miss a few days of posting....sorry, I will return!

My QUESTION for you this week is:  Are there certain VEGGIES that you always pair up with the same DISH?  For instance, we always do Green Beans with Spaghetti, Lasagna, or any other pasta with a marinara sauce.  I also always serve corn with my mom's enchilada's.  Corn also seems to be the choice if we have mashed potatoes too.

Five Chip Cookies

1 cup butter
1 cup peanut butter
1 cup sugar
2/3 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
1 cup old fashioned oats
2 tsp baking soda
1 tsp salt
2/3 cup EACH: milk chocolate, semi-sweet, peanut butter, butterscotch, and vanilla chips

Cream butter, peanut butter, and sugars.  Add eggs, then vanilla.  Combine flour, oats, soda, and salt; gradually add to creamed mixture.  Stir in chips.  Drop by spoonfuls 2" apart on ungreased sheets.  Bake at 325 for 11 mins.  Cool one minute before removing to racks.  Makes about 5 dozen. 
*A tip that was passed on with this recipe:  The recipe said 350 degress but if you cut your heat down and bake the cookies longer, they will be chewier, moister, etc.  Cookies like snickerdoodles need the higher heat.

I had an awesome neighbor back in Hyrum that would always make these and then share them.  I have heard many of the neighbors talk about these and how much they love them.  Thanks Traci for sharing.

Thursday, October 21, 2010

Split Pea Soup

2 cups chicken broth
2 cups water
1 cup dry split peas, rinsed and drained
1 to 1 1/2 lbs meaty smoked pork hocks or one 1 to 1 1/2 pound meaty ham bone
1/4 teaspoon dried marjoram, crushed
1 bay leaf
1/2 cup chopped carrot (1 medium)
1/2 cup chopped celery (1 stalk)
1/2 cup chopped onion (1 medium)

Stovetop Version
In a large saucepan combine broth, split peas, pork hocks or ham bone, marjoram, bay leaf, 2 cups water, and dash of pepper.  Bring to boiling; reduce heat.  Cover and simmer for 1 hour, stirring occasionally.  Remove meat.  When cool enough to handle, cut meat off bones; coarsely chop meat.  Discard bones.  Return meat to saucepan.  Stir in carrot, celery, and onion.  Return to boiling; reduce heat.  Cover and simmer for 20 to 30 minutes more or till vegetables are tender.  Discard bay leaf.  Makes about 5 1/2 cups (4 main dish servings).

Crockpot Version
In a 3 1/2 to 4 quart crock pot combine split peas, pork hocks, marjoram, bay leaf, carrot, celery, onion, and dash of pepper.  Pour chicken broth and 2 cups water over all.  Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5-6 hours.  Discard bay leaf.  Remove meat; coarsely chop.  Return meat to crock pot.  Cover and cook on high-heat setting 5 to 10 more minutes or till heated through.

I used my food chopper to chop the carrot, celery, and onion.  Very handy tool to have in the kitchen.

I love this cookbook.  It was given to me for Christmas when I was a teenager.  It's my go to recipe book for most "general" dishes. 
I didn't really like Split Pea Soup til I was older.  Now I love it, and Jim does too!  I love to make it for him but don't do it often enough.

Tuesday, October 19, 2010

Steak Sandwiches

Jim's Style

 Kristi's Style

3-4 Eye of Round Beef Steaks (or enough to feed your family)
1 Cube Butter
1/2 lb Provolone Cheese (From the Deli Counter, Thinly Sliced)
1 Loaf French Bread
Optional: Mushrooms, Onions, Steak Sauce

Place steaks in crockpot.  Slice butter into pats and layer over steaks.  Cook on low for 4-6 hours or until steak is tender enough that it falls about.  When steak is done, shred it into pieces using two forks.  Create your sandwich with the bread, cheese and steak.
*Jim's sandwich has sauteed onions and mushrooms.
*Kristi's sandwich has a very light layer of Heinz 57 sauce.

All I can say, is Mouth Watering!  One of my favorites!
This recipe came from my MOM!  I love when I go to her house.  She always has something yummy cooking and the house smells so good.

Monday, October 18, 2010

October Weekly Menu 3

Sunday:  Corned beef Casserole/Corn/Jello Parfait
Monday:  Baked Chicken/Mashed Potatoes with Chicken Gravy/Veggie
Tuesday:  Taco Salad
Wednesday:  Mac-N-Cheese/Veggie
Thursday:  Split Pea Soup/Italian Pull-aparts
Friday:  Chili (Ward Party)

Thanks for the responses to the FAVORITE GROCERY STORE.  I think many of you know which one I like....MACEY'S in Providence, Utah.  I usually go there everytime I visit Cache Valley.  I really think the thing that makes it is the employees.  They are always happy and so willing to help.  Lee's in Logan is about the same.  Sooo, since I don't live there and have to do grocery shopping more than the every few months that we visit, my shopping is done at Smith's and Walmart.  Once in awhile I hit Save Mart.

NEW QUESTION!  Have any of you tried one of my cookie recipes?  If so, what one, and did you like it?

Pumpkin Chocolate Chip Cookies

1 can (15 oz) cooked pumpkin
1 cup sugar
1/2 cup oil
1 egg
3 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda, dissolved in 1 tsp. milk
1 tsp. vanilla
2 cups chocolate chips
Walnuts (optional)
Combine pumpkin, sugar, oil and egg.  Stir together with flour, baking powder, cinnamon and salt.  Add dissolved soda, and vanilla to mixture.  Add chocolate chips.  Add wanlnuts if you want.  Grease cookie sheet.  Drop by teaspoon on cookie sheet.  Bake at 350 degrees for 10-12 minutes.

I'll never forget the times I would go grocery shopping with my brother and we always came home with PUMPKIN CHOCOLATE CHIP COOKIES!  These have been one of my FAVS ever since.

This recipe came from a CD of recipes that Jim got me several years ago.  I think the title was 1,000,000 recipes.  I did tweak it a little and added more flour, pumpkin, and of more CHOCOLATE CHIPS!  My girls wouldn't eat these two years ago, so I was hesitant to make them knowing I would be the only one eating them.  They surprised me though.  They loved them!

Wednesday, October 13, 2010

Apricot Chicken

Apricot Chicken also known as Russian Chicken

8-10 Chicken Breasts
1 bottle of Russian Dressing
1 Bottle of Apricot jam (Also can use Pineapple Apricot Jam)
1 package of Onion Soup mix
OVEN Method
Place Chicken in a 9x13 casserole dish.  Mix together Dressing, Jam, and Soup Mix.  Pour over Chicken.  Cover with foil and bake at 350 degrees for 1 hour.

Place Chicken in Crockpot.  Mix together Dressing, Jam, and Soup Mix.  Pour over Chicken. Cover with lid.  Cook on LOW for 5-6 hours.  Make sure Chicken is fully cooked.

Place Chicken in 12 " Dutch Oven.  Mix together Dressing, Jam, and Soup Mix.  Pour over Chicken.  Cover with lid.  Use charcoal to cook with placing 14 charcoal on top and 10 on bottom.

The first time I made this I did it in the Dutch Oven.  So DELICIOUS!  Thanks to Amber B. for reminding me about this recipe and how easy and YUMMY it is.  The sauce goes well with Rice.

Monday, October 11, 2010

October Weekly Menu 2

Sunday:  Baked Potato Bar/Salad
MondaySloppy Joe Bake/Veggies
Tuesday:  Spaghetti/Green Beans
Wednesday:  McTeacher Night
Thursday:  Leftovers
Friday: Mini-Meatloafs/veggie/potatoes

Last week I asked about whether you do all your shopping at once for the whole week or if you go several times.  I like to get it all done at once and usually do but sometimes there are little things I forget to pick up or I run out of time when I am shopping and have to go another day.  I'm sure I am not the only one who does this. 
I also like to shop the ads.  I really have no trick to saving money when I shop but I do like to find bargains. Trying to shop only one day a week helps me save money.  I know there are programs or "smart shopping" ways that I have seen others do but I basically buy what I know my family will eat and what I can, I buy in bulk.  I compare prices in ads and try to use coupons too.
New Question:  Do you have a FAVORITE GROCERY STORE to shop at and if so, What is it? 

Candy Corn Cookies

I found this recipe several years ago.  Many of you know how much I LOVE HALLOWEEN!  I love to let the kids frost and decorate sugar cookies for Halloween too.  When I first saw these cookies I knew they had to be part of our Halloween traditions.  They are so easy and yummy!  And yes, they are a BETTY CROCKER!

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup butter or margarine, melted
1 egg
Orange paste food color
2 oz semisweet chocolate, melted, cooled

Print these coupons...
About Concordance™
  1. Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
  2. On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
  3. Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.
  4. Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
  5. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.
This is the picture that is on the Betty Crocker website.  My cookies aren't as precisely cut as theirs, but they are good!

Tuesday, October 5, 2010

Hot and Spicy Chicken Strips

1 Bag Tyson Crispy Chicken Strips
1 cup Brown Sugar
1/2 cup Franks Red Hot (Hot Sauce)

Bake Chicken according to package directions.  In medium saucepan bring to boil Brown Sugar and Franks Red Hot.  Boil just until Sugar dissolves. Use sauce either as a dipping sauce or, for the last 5 minutes of the baking time of the chicken, place chicken in a baking dish and pour the sauce over it, coating the chicken then bake for the last 5 minutes.

If you want your sauce not so spicy, add less Franks Red Hot to the Brown Sugar.  If you want it hotter, add more Franks Red Hot to the Brown Sugar.

I got this recipe from my good friend Amber B.  I'm one that can't handle hot/spicy things, but I love this sauce!  My kids won't eat it because it is too spicy for them.

***Fries are Kroger Brand (Smith's) Steak Fries.

Monday, October 4, 2010

October Weekly Menu 1

Sunday:  Steak Sandwiches/Chips
MondayBean Burritos/Spanish Rice
TuesdayMalibu Chicken/Baked Potato/Veggie
Wednesday:  Hamburgers/Potato Salad/Fresh Veggies/Chips
Thursday:  Potluck dinner with Lexie's Pre-K Class
FridayEnchilada's/Corn/Green Salad

Do you do your grocery shopping all on one day or do you spread it out through out the week?  Do you shop the ADS?

Chocolate Peanut Butter Cloud Cookies

Another Yummy Recipe from Betty Crocker.  Super Quick and Super Easy!


1 box chocolate fudge cake mix 
3/4 cup creamy peanut butter
1/3 cup water
1 teaspoon vanilla
4 eggs
1 1/2 cups semisweet chocolate chips 


1 1/2 containers (12 oz each) whipped fluffy white frosting
3/4 cup creamy peanut butter
2 teaspoons milk

  1. Heat oven to 375°F. Spray cookie sheet with cooking spray.
  2. In large bowl, beat cake mix, 3/4 cup peanut butter, the water, vanilla and eggs on medium speed about 2 minutes or until blended. Gently stir in chocolate chips. Onto cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart.
  3. Bake 7 to 9 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
  4. In medium bowl, stir together frosting ingredients. Frost cookies with frosting.

Saturday, October 2, 2010

Peach Dessert

1 large box vanilla wafers finely crushed
1 cube butter softened
1 1/2 cup sugar
6-10 cups fresh peaches, peeled and sliced
1 pint whipping cream
1/2 cup powder sugar
1 tsp. vanilla

Press 2/3 of the wafer crumbs in the bottom of a 9x13 pan.  Mix butter and sugar together and carefully layer over wafer crumbs.  Layer peaches on top of sugar.  Whip the cream with the powder sugar and vanilla.  Layer the whipped cream over the peaches.  Top with remaining wafer crumbs.  Cover and refrigerate for 6 hours before serving.

**Another way to do the crust is to mix the sugar in with the crushed wafers then add the butter to the wafers and mix throughly, then press into the bottom of the pan.  It is good either way, but I have been told by some that they prefer the sugar/butter in it's seperate layer.  I do mix it in with the wafers to save a step.

***This is another Rowley Family favorite....coming from Jim's Mom.  This recipe is one of the most requested that I have had.  DO NOT use UNRIPE peaches.  It won't be the same.  I have to admit.  UTAH peaches work the best for this. 

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