Monday, May 24, 2010

on the menu this week...

shrimp alfredo
philly cheesesteak sandwiches
bbq beef and chicken kabobs
salmon, roasted potatoes, spinach, rolls
pork chops and rice with peas
mexican lasagna

Sunday, May 23, 2010

Breakfast Casserole

This is our family's traditional Christmas breakfast, usually served with pineapple-orange-banana juice, hot cocoa, and cinnamon rolls.

6 slices white bread, cubed
2-3 cups cheddar cheese, grated
1 lb. sausage, cooked and drained
2 cups milk
6 eggs
1/2 teaspoon dry mustard
1 can cream of mushroom soup

In a greased 9x13 in. baking dish, layer the bread, cheese and sausage.
Mix eggs, 1 1/2 cups of milk and dry mustard.
Pour over layers.
Cover and refrigerate overnight.

Remove cover.
Mix 1/2 cup milk and cream of mushroom soup.
Pour on top of casserole.
Bake at 325 for 50-60 minutes.
Let sit for 5-10 minutes before serving.

Monday, May 17, 2010

on the menu this week...

blt sandwiches, carrots, chips
fajita soup and salad
breakfast: french toast, hash browns, sausage
homemade pizza
chicken piccata
pork chops, mashed potatoes, spinach

Friday, May 14, 2010

Friday Pizza Night

I had the opportunity to hear/meet Liz Edmunds, the Food Nanny. Friday nights are pizza night at her house, so my neighbor and I decided to try it too. We use her great pizza dough recipe and go from there. It's been a lot of fun. She says she can have homemade pizza on the table for her family in 20 minutes!

Pizza Dough

1 cup warm water
1 1/2 tablespoons yeast
2 tablespoons olive oil
1 tablespoon honey
1/4 teaspoon salt
up to 3 1/4 cups flour

Whisk the yeast in the warm water and set aside.
Add oil, honey, and salt to a large bowl.
Add water/yeast and mix.
Add flour a cup or so at a time--you never know how much you'll need.
Mix until a ball forms.
Knead until elastic.
Let dough rest a few minutes before rolling out.

Whole Wheat Pizza Dough

1 cup warm milk
1 tablespoon yeast
3 tablespoons olive oil
3 tablespoons honey
3/4 teaspoons salt
2 1/2 cups whole wheat flour

Whisk the yeast in the warm milk and set aside.
Add oil, honey, and salt to a large bowl.
Add milk/yeast and mix.
Add flour slowly--you never know how much you'll need.
Mix until a ball forms.
Knead until elastic.
Let dough rest a few minutes before rolling out.

BBQ Chicken Pizza

pizza dough
2 chicken breasts
BBQ sauce
2 cups mozzarella cheese
3 tablespoons onion, finely chopped
1/4 cup romano cheese
1/2 teaspoon dried oregano

Bake the chicken covered in your favorite BBQ sauce in an oven safe dish at 375 for about 25 minutes or cook in a crockpot for several hours.
Shred the chicken and add more BBQ sauce.
Coat a large pizza pan with a little olive oil.
Roll out the pizza dough and stretch on to the pan.
Add the mozzarella cheese.
Add the chicken.
Add the diced onion.
Sprinkle on the romano cheese.
Sprinkle on some dried oregano.
Bake at 425 for 10-12 minutes.

Thursday, May 13, 2010

Pasta with Clam Sauce

1 lb. long pasta (spaghetti, linguine)
2 tablespoons olive oil
1/2 onion, chopped
2-3 cloves garlic, minced
1/3 cup white cooking wine
2 cans (14 oz) diced tomatoes
1 can (10 oz.) clams, drained with juice reserved
parsley, freshly chopped or dried
parmesan cheese

Prepare pasta according to package instructions.
In large skillet, heat olive oil.
Add onion and garlic and cook a few minutes until tender.
Add tomatoes, wine, and 1/2 cup clam juice.
Salt and pepper to taste.
Simmer, stirring often, about 15 minutes.
Remove from heat and stir in clams and a tablespoon or so of parsley.

Serve with pasta and top with parmesan cheese.

Stuffed Mushrooms

My husband made these stuffed mushrooms for Mother's Day. Delicious!

Pineapple Julius

Blend in a blender on high for 1-2 minutes:
about 10 cubes ice
2/3 cup pineapple (or any flavor) frozen juice concentrate
1/2 cup water
1 cup milk
1/2 teaspoon vanilla

Monday, May 10, 2010

on the menu this week...

BBQ chicken pizza
mongolian beef, rice, broccoli
pasta with clam sauce
taco soup
shepard's pie

My Favorite Chocolate Cake

recipe from The Cake Doctor cookbook

Darn Good Chocolate Cake


1 package devil’s food cake mix

1 package (4 oz.) chocolate instant pudding

1 cup sour cream

½ cup water

½ cup vegetable oil

4 large eggs

1 cup semisweet chocolate chips

Preheat the oven to 350 degrees.

Lightly mist a 12-cup bundt pan with vegetable oil spray, then dust with flour.

Mix with an electric mixer on low speed for 1 minute: cake mix, pudding mix, sour cream, water, oil, and eggs.

Beat 2 to 3 minutes more on medium speed.

Fold in the chocolate chips.

Pour the batter into the prepared pan.

Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 58 to 62 minutes.

Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.

Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.


Martha’s Chocolate Icing


1 cup granulated sugar

5 tablespoons butter

1/3 cup whole milk

1 cup semisweet chocolate chips

Heat the sugar, butter, and milk in a medium-size saucepan over medium-high heat.

Stir until the mixture comes to a boil, 3 to 4 minutes.

Still stirring, let the mixture boil until the sugar dissolves, 1 minute.

Remove the pan from the heat.

Stir in the chocolate chips, and continue to stir until the mixture is smooth and the chocolate has melted.

Let it sit and thicken for a few minutes.

Place the cake on a serving platter and pour the warm icing over it.

Serve chilled.

Monday, May 3, 2010

on the menu this week...

kahlua pork
pasta with clam sauce
salmon, potatoes, spinach
homemade pizza
chicken teriyaki
beef stroganoff