The Thrifty Table

The Trio of Pumpkin Seeds

2011-10-29T16:39:00.008-04:00

Believe it or not we are back and writing a new post together. This afternoon the two of us and our husbands (and Ellie of course) got together to carve our pumpkins as we have done most years. We always enjoy roasting the seeds and decided to try three types of pumpkin seeds this year. We will call them the salted, seasoned, and sugared pumpkin seeds. They all are delicious in their own way but we think that the blue ribbon seed has to be the sugared ones. It is amazing that we were able to even get a picture of all of them before they were demolished.

The Trio of Seeds

The Trio of Pumpkins
The Blue Ribbon Winner - Sweet Cinnamon Sugar Pumpkin Seeds

The Traditional Salted Pumpkin Seeds (adapted from Roasted Pumpkin Seeds Recipe on allrecipes.com)

Ingredients

2 cups raw whole pumpkin seeds
1 1/2 Tablespoons butter, melted
salt to taste

Directions

Preheat oven to 275 degrees F.
Toss seeds in a bowl with the melted butter and salt.
Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally. Season with additional salt if desired.

The Flavorful Seasoned Pumpkin Seeds (adapted from Spiced Pumpkin Seeds Recipe on allrecipes.com)

Ingredients

1 1/2 tablespoons butter, melted
1/2 teaspoon salt
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds

Directions

Preheat oven to 275 degrees F.
Combine the butter, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place on cookie sheet.
Bake for 45 minutes-1 hour, stirring occasionally.

Sweet Cinnamon Sugar Pumpkin Seeds (adapted from Toasted Pumpkin Seeds with Sugar and Spice Recipe on allrecipes.com)

Ingredients

1 cup raw pumpkin seeds, rinsed and dried
6 tablespoons white sugar, divided
1/4 teaspoon salt
1/4 teaspoon of nutmeg
1/2 teaspoon of cinnamon
1 tablespoon canola oil

Directions

Preheat the oven to 275 degrees F. Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted.
In a large bowl, stir together 2 tablespoons of white sugar, salt, and spices. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 1-2 minutes. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.

Enjoy!

Naan Bread

2011-04-07T07:33:00.002-04:00

Of course a great Indian meal has to include Naan. This recipe is simple. It takes a little time but the result is totally worth it. The recipe makes about 20 pieces so you can easily halve it like I did to have a good serving for for 2-4 people.

Naan Bread

Ingredients

1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
3-4 cups bread flour
2 tablespoons butter, melted

Directions

In a large bowl, dissolve yeast in warm water. Let stand about 5 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 30-60 mins, until the dough has almost doubled in size.
Punch down dough. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise about 10-20 minutes.
Preheat griddle or grill pan. Roll one ball of dough out into a thin circle on a lightly floured surface. Lightly oil pan. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side lightly with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from pan, and continue the process until all the naan has been prepared.

Source: Allrecipes.com Naan

This is wonderful to soak up all the great sauce from the Butter Chicken or is great with hummus, or as a wrap for a sandwich.

Enjoy!

Indian Butter Chicken

2011-04-06T21:15:00.005-04:00

The other week I went to an Indian buffet with a friend from work. It was all so good but my absolute favorites were the Butter chicken and the fresh Naan bread. I have been craving those ever since so I looked for the best butter chicken recipe I could find and after dinner I can definitely say I have succeeded. This recipe is amazing. It is a great recipe to make if you are new to Indian food and don't want anything too crazy. It has great depth of flavor and even my Indian food averse husband LOVED this dish. A definite must try!

Indian Butter Chicken

Ingredients

4 pieces Boneless Skinless Chicken Breasts (cut Into Bite Sized Pieces)
5 cloves Garlic, Minced
1 teaspoon Salt
½ teaspoons Black Pepper
½ teaspoons Cayenne Pepper
¼ teaspoons Ground Coriander
¼ teaspoons Cumin
¼ teaspoons Cardamom
1 whole Lime, Juiced
1 whole Onion, Diced
¼ cups Butter
1 can (14.5 Oz. Can) Tomato Sauce
1 can (14.5 Oz. Can) Petite Diced Tomatoes
1 pint Half & Half (can also use light cream or whipping cream)
1-2 teaspoons Chopped Cilantro, to taste
2 cups rice

Directions Combine first 9 ingredients and marinate overnight.

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on (or off if you would like to evaporate some of the water and thicken the sauce). Add the half-and-half also) and cilantro just before serving over rice.

This is particularly good served with fresh Naan, which can either be purchased at an Indian restaurant or made fresh at home. The recipe for the naan will be coming soon!

Source: Tasty Kitchen Butter Chicken by lillieknits

Easy Stromboli

2011-03-11T15:01:00.000-05:00

While searching Meijer Mealbox, I found a recipe for Mozzarella Ham Stromboli. It sounded like a fun meal to make for our small group or friends. What could go wrong with crusty french bread, gooey mozzarella cheese, and thinly sliced ham? Thankfully, Meijer Mealbox creates recipes that uses what is currently on sale that week at Meijer. That made for a very thrifty meal!

I have made this stromboli a few times and it is an easy meal to make for a group of people. It would also be easy to switch up the ingredients inside. Catherine has a Mexican version that sounds awesome!

Mozaerella Ham Stromboli (from Meijer Mealbox)

1 tube refrigerated crusty french bread
2 c shredded mozzarella cheese
1/4 lb thinly sliced deli ham
1 T butter, melted
1 T parmesean cheese

1. On a lightly floured surface, unroll the tube of bread into a 14X12 inch rectangle.
2. Sprinkle the cheese over the dough to within 1/2 inch of the edges. Top with a single layer of ham.
3. Roll up tightly from a short side, pinch seam to seal.
4. Place seam side down on an ungreased baking sheet. Brush the top with melted butter and sprinkle with parmesean cheese.
5. Bake at 375 for 20 to 25 minutes. Let rest for 5 minutes before cutting into slices.

Leftover Rice Pudding

2011-02-08T20:27:00.008-05:00

Oh no! I accidentally made too much rice one night after having Catherine and Aaron over for dinner. Catherine told me not to worry. She told me that her mom would always make rice pudding when she had leftover rice from dinner. We made some that night and it was delicious! Next time you have some leftover rice, give this recipe a try!

Leftover Rice

Stir for 15-20 minutes!

The Final Result!

Rice Pudding (adapted from allrecipes.com)

Ingredients

1 1/2 cups cooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup raisins (optional)
1 tablespoon butter
1/2 teaspoon vanilla extract

Directions

In a medium saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

Enjoy!

Tailgate Tuesday: Tailgate Turkey Chili

2010-12-21T07:50:00.002-05:00

My husband originally found the base for this recipe as he was looking for a recipe for a chili cook-off at work. At first I was apprehensive about the hot chocolate mix but it turned out being the secret ingredient to this awesome chili. This chili is anything but bland, which also makes it great! Enjoy this chili over noodles or served with a nice corn bread muffin and you have a great hearty meal for any tailgate or just to enjoy as you are watching the game from your own home.

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

Tailgate Turkey Chili (recipe adapted from Smokin' Scovilles Turkey Chili on allrecipes.com)

Ingredients

2 tablespoons olive oil
1 onion, chopped
5 cloves garlic, minced
2 small green bell peppers, seeded and chopped
1 jalapeno pepper, seeded and chopped
2 pounds lean ground turkey
2 tablespoons chili powder
2 teaspoons red pepper flakes
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
1 (1 ounce) envelope instant hot chocolate mix
2 teaspoons seasoned salt
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke flavoring (optional)
2 (14.5 ounce) cans diced tomatoes ( for more heat, get tomatoeswith green chile peppers), drained
1 (8 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained
1/2 cup cheap beer
1/2 cup canned whole kernel corn
1 tablespoon hot pepper sauce

Directions

Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, green peppers and jalapeno pepper; cook and stir until the onion is transparent. Push these to one side of the pot, and crumble in the ground turkey. Cover, and cook for about 5 minutes, stirring occasionally, or until the meat is no longer pink.
Put vegetables and turkey into a slow cooker. Season with chili powder, red pepper flakes, paprika, cumin, oregano, pepper, hot cocoa mix and seasoned salt. Stir in Worcestershire sauce, liquid smoke, diced tomatoes, tomato sauce and kidney beans. Crack open a beer, and pour in about 1/3. Drink or discard the rest. Cook on low for 6-8 hours or high for 2-4 hours.
Mix in the corn and hot pepper sauce about an hour before serving.

Tailgate Tuesday: Christmas Crunch

2010-12-14T07:00:00.001-05:00

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

Christmas crunch is a sweet and highly addictive version of the typical Chex Mix party snack. Everyone goes crazy over this treat when Matt's mom makes this at Christmas (or at least I do)! This weekend, I decided to try it on my own, and it was really easy. Here is the simple recipe for converting basic Corn Chex into a perfect caramel crunch. Add some Christmas M&M's and you will be ready for your tailgate!

Christmas Crunch
*From Jeanne Snyder

17.5 oz. box of Corn Chex or Crispix cereal
2 C. brown sugar
1 C. butter
1/2 C. white Karo syrup
1 tsp. baking soda
M&M's

-Cut paper grocery bag just above the fold so it will fit in your microwave. Dump cereal into the bag.
-In a pan mix together the brown sugar, butter, and Karo syrup. Let boil for 30 seconds. Stir in the baking soda.
-Pour hot mixture over cereal and mix gently, but well. Microwave for 1 1/2 minutes. Stir gently and repeat. Spread onto aluminum foil to cool.
-Break into pieces and add holiday M&M's. Store in Tupperware. Enjoy!

Tailgate Tuesday: Cheese-Stuffed Burgers

2010-12-07T07:00:00.001-05:00

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

Matt and I visited Wisconsin this last weekend so cheese has been on my mind. With the Lions playing the Green Bay Packers this Sunday, I have a cheesy tailgate food for you. Cheese-stuffed burgers are a twist on the basic cheeseburger. Forget the sliced cheese on top-this version results in a delicious melted cheese center!

For a tailgate, try making mini burgers with a variety of cheeses to try. With most of our grills away for the season, make these on a grill pan on the stove or broil in the oven. Have fun!

Cheese-Stuffed Burgers

3 lbs. ground beef
steak seasoning
4 oz. of cheese (colby, goat cheese, brie, blue cheese or others)
8 hamburger buns
topppings

Separate beef into 8 equal mounds. Place a piece of cheese in the center and press firmly with your hands to form a patty. Sprinkle with steak seasoning or spices of your choice. Grill for 4-6 minutes a side, or until center is lightly pink. Serve with a variety of toppings, such as lettuce, tomato, red onion, pickles, avocado, bacon, or sauteed mushrooms. Enjoy!

Tailgate Tuesday: Deviled Eggs

2010-11-30T07:19:00.000-05:00

A great finger food for a tailgate is the old standby, deviled eggs. It is also a very thrifty appetizer or snack. I made these as an appetizer for thanksgiving and they went over very well. In my opinion some recipes taste better when they are jazzed up with different herbs and spices but deviled eggs aren't one of those foods, they are great just as The Better Homes and Gardens cookbook tells you to make them! Enjoy!

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

Deviled Eggs (recipe from The Better Homes and Gardens Cookbook)

6 Hard-Cooked Eggs
1/4 cup mayonnaise
1 teaspoon prepared mustard
1 teaspoon vinegar
Paprika and/or chives for garnish (optional)

Halve hard-cooked eggs lengthwise and remove yolks. Place yolks in a bowl; mash with a fork. Add mayonnaise, mustard, and vinegar; mix well. If desired, season with salt and pepper. Stuff egg-white halves with yolk mixture. If desired, garnish with paprika or chives. Makes 12 servings.

Tailgate Tuesday: Thanksgiving Edition

2010-11-23T08:09:00.005-05:00

With the Lions playing on Thanksgiving we thought it would only be appropriate to give you a recipe that you can serve on Thanksgiving. This is a recipe that is shared by both my family and Jennifer's in-laws. This comes from I believe my grandma but it could be farther back then that but we call it Janet's Famous Cranberry Relish because I believe it was my mother who perfected it. This will be on my Thanksgiving table this week and I hope it will be on yours too!

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

Janet's Famous Cranberry Relish

1 lb. cranberries
1 navel orange
1-2 peeled apples
2 cups sugar
1 large (or 2 small) packages of raspberry jello
3/4 cups boiling liquid (the juices from the cranberry/apple/orange mix; add water, if you don’t have enough juice to make ¾ cup)

Grind together cranberries, orange (including peel – I cut it in small pieces and try to remove all seeds) and apple in food processor. Drain juices, but keep.

In a separate bowl add two cups of sugar and jello. Mix well and then mix in the other ingredients. Refrigerate over night. (It also freezes very well.)

Tailgate Tuesday: White Chicken Chili

2010-11-16T07:12:00.005-05:00

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

We loved last week's Buffalo Chicken Dip and thought that we would continue with another spicy dish for this week. For the Dallas Cowboys game we are making a flavorful White Chicken Chili. With the weather getting colder in Detroit you will enjoy this warm meal while watching the game at home!

White Chicken Chili
1 lb. chicken, cut into bite-sized pieces
1 medium onion, diced
1 garlic clove, diced
1 1/2 C water
1 t. chicken base (or replace water with chicken stock)
1 can of white northern beans, drained (or pinto beans)
1 can of corn, drained
1 can of tomatoes (use a kind with green chilies for a kick)
1/4 C. red pepper, diced (or green or jalapeno peppers)
1 t. each of cumin, paprika, and chili powder

Cook onion and garlic in a pan with oil. Add chicken and cook until done. Add pepper and season with salt and pepper. Cook together for a few minutes and then add to a slow cooker. Add the rest of the ingredients to the slow cooker. Cook on high for 2-3 hours, or low for 4-5 hours. Serve with cheese, tortilla chips, and sour cream. Enjoy!

Tailgate Tuesday: Buffalo Chicken Dip

2010-11-09T07:54:00.006-05:00

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

This post is from our dear friend Patti, who is also Jenn's sister in law. Patti and I go way back with our cooking adventures and many of my favorite recipes come from Patti. With a football lover husband, Patti has mastered the tailgate foods and here is one of her favorites. I will now turn it over to Patti:

Buffalo Bills Buffalo Dip

The first time I had this spicy, creamy, perfect-for-tailgating dip was when my husband, SideLion Lead Blogger Zac Snyder, and I were camping with our friends. Though it was summer, the weather was rainy and bleak, much like fall weather here in Michigan, and this Buffalo Dip warmed us through and through. The combination of hot sauce and cream cheese make a knock-out combination for any football game. This delectable dip may make you wonder why you ever ate buffalo wings off the bone!

Buffalo Bills Buffalo Dip

Recipe taken from franksredhot.com

8 oz. package of cream cheese

½ cup Blue Cheese dressing or Ranch dressing

½ cup hot sauce

½ cup crumbled blue cheese and/or shredded mozzarella cheese

2 cans chunk chicken (drained) or about 1 ½ cups shredded chicken

Dipping items, like celery, carrots, chips and/or crackers

Steps:

1. Melt your cream cheese over the stove at medium heat or in the oven at 350 degrees, stirring gradually.

2. Mix in salad dressing, hot sauce and cheese.

3. Fold in chicken.

4. Bake the mixture at 350 degrees for about 20 minutes or until the dip is heated through.

5. Enjoy with carrots and celery, or with crackers or chips.

Pumpkin Bread

2010-11-03T09:13:00.000-04:00

This recipe is called pumpkin bread, but it should really be pumpkin cake because it is so moist and sweet! A few years ago, our Bible study leader brought this in for a treat. We all demanded for the recipe and thankfully, she gave it to us!

This is a great fall dessert. I made it for our small group the other day and everyone loved it!

Pumpkin Bread

Preheat oven to 325F.
Cream 3 cups of sugar and 2 sticks of butter or margarine. Add 3 eggs.

Blend in a 16 oz. can of pumpkin (small can).

Add:
1 t vanilla
1 t salt
1 t cinnamon
1 t nutmeg
1 t cloves
1 t baking soda
1/2 t baking powder
3 C flour

Bake in a greased pan (works well with a Bundt pan) for 1 hour. It is done when a toothpick comes out clean. Dust with powdered sugar.

Tailgate Tuesday: Soft Pretzels

2010-11-02T08:37:00.004-04:00

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

Soft pretzels are a delicious snack and would be a huge hit for a tailgate! We made some pretzels with kosher salt and some with a cinnamon and sugar topping. If you want to spice it up, serve with dipping sauces, such as cheese salsa or honey mustard.

Soft Pretzels (Makes 6-8 pretzels)

Ingredients
3 C flour
1 T dry yeast
1 t sugar
2 T softened butter
1 1/3 C water
1/4 t salt

3 C water
3 T baking soda
2 T melted butter
coarse sea salt or other toppings*

Directions
Preheat oven to 450F.

In a stand mixer or large bowl, stir 1 cup of flour, yeast, sugar, and 2 tbs. butter. Add 1 1/3 cups of water. Let the mixture stand until bubbles form (about 15 minutes). Stir in the salt and gradually stir in the remaining 2 cups of flour until dough can be picked up a kneaded. Knead bread for about 8 minutes (or use dough hook on a stand mixer) until it is smooth and elastic, adding more flour if needed.

Put 3 cups of water into a wide sauce pan and bring to a boil. Meanwhile, divide dough into 6-8 pieces and let rest for a few minutes on a floured surface. Roll, loop, and twist into a pretzel shape.

When the water is boiling, remove from heat and add 3 tbs. of baking soda. Use a slotted spatula to dip pretzels into the water for about 45 seconds, one at a time. Place pretzels on a greased baking sheet. Brush with butter and sprinkle with salt*. Bake 8-10 minutes until golden. Enjoy!

*Variations: cinnamon and sugar, or cheese and pepperoni

Tailgate Tuesday: Sloppy Joes

2010-10-26T08:51:00.007-04:00

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

Sloppy Joes are a great tailgate food. It is easy to make the meat ahead and throw it in a crock-pot then serve with buns once you get to your tailgate. I made them with turkey but you can of course use ground beef or even some Italian sausage in them if you want an extra kick.

Tailgate Sloppy Joes

Ingredients

1 pound lean ground beef or turkey
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
2 teaspoon prepared yellow mustard
3/4 cup ketchup
1 T brown sugar
salt to taste
ground black pepper to taste

Directions

In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Enjoy!

Tailgate Tuesday: Tailgate Chili

2010-10-19T07:00:00.000-04:00

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

Fall is the perfect time of year to make chili. I think I have made this thrifty dinner 3 times already this season! This is my latest version that I based off of my mom's recipe. I usually change it each time, so add whatever ingredients you like! You cannot go wrong with making chili. This is a great meal to take in a crock-pot to a tailgate on a chili day!

Tailgate Chili

Ingredients
1-2 lbs. ground beef
1 can red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1/2 diced onion
1-2 cans diced canned tomatoes (a kind with chilies adds a spicy flavor)
1/2 diced green pepper
ketchup
Worcestershire sauce
paprika
chili powder
cumin

Directions
Brown meat in a pan until done. Add to slow cooker along with beans, onion, tomatoes, and green pepper.

Add several tablespoons of ketchup and a few dashes of Worcestershire sauce. Season with paprika, chili powder, and cumin. Add salt and pepper to taste. Add 1/2 cup of water if needed.

Cook on high for 3-5 hours until all ingredients are cooked and it is full of flavor. Serve on noodles or Frito chips and top with sour cream and shredded cheese. Enjoy!

Tailgate Tuesday: Mini Pumpkin Whoopie Pies

2010-10-12T07:51:00.001-04:00

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

For Tailgate Tuesday this week we are featuring another great dessert. These Whoopie Pies are the perfect fall treat for a tailgate or any other get together. They are a great dessert to take on the go and would be perfect for your next fall party or tailgate. Enjoy!

Mini Pumpkin Whoopie Pies (adapted from Mini Pumpkin Whoopie Pies on allrecipes.com)

Ingredients

Cookies:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup pumpkin puree
1 teaspoon vanilla extract
Cream Cheese Filling:
4 ounces cream cheese, at room temperature
6 tablespoons butter, softened
1 teaspoon vanilla extract
1-1 1/2 cups powdered sugar

Directions

For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper.
Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
For cream cheese filling: Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.

Rice Noodle Stir-Fry

2010-10-07T12:13:00.003-04:00

A new thrifty option for Meijer shoppers is mPerks. You can go to their site and clip electronic coupons. No scissors required! You can have your "coupons" printed or emailed to you, and when you check out at the store, just type in your phone number and they will be applied to your purchase. Catherine told me about this and now I use it all the time. Maybe someday soon all coupons can be electronic...how nice would that be?

One thrifty purchase I made was Thai Kitchen Rice Noodles (combined a manufacturer's coupon and mPerks coupon!). I never made rice noodles before, but my husband loves to get them when we go out. Now it is time to try it at home!

I followed the basic recipe on the box, adding in chicken and the veggies I had at home (carrots and green beans). A few cashews added on top really make this meal delicious!

Rice Noodle Stir-Fry

1/2 box of rice noodles
2 T vegetable oil
2 chicken breasts, cut into pieces
1-2 cups of vegetables (I used 1 cup sliced carrots and 1 cup fresh green beans)
2 T soy sauce
dash of sesame oil (optional)
handful of cashews (optional)

1) Bring a medium pot of water to boil. Remove from heat and immerse 1/2 package of rice noodles. Let stand for 8 minutes. Immediately drain and rinse with cold water (or they will become sticky).

2) In a large frying pan cook chicken in oil until done. Add the vegetables, soy sauce and sesame oil. Heat for a few minutes, then add the cooked rice noodles, adding more soy sauce or water as needed until the vegetables and noodles are tender. Serve with a few cashews or chopped green onion. Serves 2-4. Enjoy!

Tailgate Tuesday: Cream Puffs

2010-10-05T07:00:00.001-04:00

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

Catherine, a true baker at heart, always wanted to try making homemade cream puffs. Since Lions are playing the St. Louis Rams this week, we thought they would be a great fit for this game!

We were nervous at first, thinking that the cream puffs would take too much work. By following our adapted recipe from allrecipies.com, we had no problem! As long as you have all ingredients ready to go, you can make these in no time.

It may be interesting to adapt the filling by changing the flavor of the pudding. We did the traditional vanilla, but feel free to be more creative! Enjoy!

Cream Puffs (adapted from allrecipies.com)
~Makes 12 cream puffs~

* 1 (3.5 ounce) packages instant vanilla pudding mix
* 1 cup heavy cream
* 1/2 cup milk

* 1/4 cup butter
* 1/2 cup water
* pinch of salt
* 1/2 cup all-purpose flour
* 2 eggs
* 1 tsp. vanilla
* 1 tsp. sugar

Directions

1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
2. Preheat oven to 425 degrees F.
3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl and allow to cool slightly. Using a wooden spoon or stand mixer, beat in the eggs, mixing immediately. Continue mixing for 2-3 minutes until it has an elastic texture. Drop by tablespoonfuls onto an ungreased baking sheet lined with parchment or silpat.
4. Bake for 15 to 20 minutes in the preheated oven, until golden brown. Centers should be dry. Immediately after removing from the oven poke each with a toothpick to allow the steam to vent.
5. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Tailgate Tuesday: Beer Cheese Dip

2010-09-28T01:03:00.002-04:00

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)Here is a dip this week that is sure to please a Packers or Lions fan. I made this a couple weeks ago when our friend from Wisconsin, Alec, was in town. I figured he should try this dip out being from the land of beer and cheese. I think it was a hit and would be a hit at your next tailgate too.

Beer Cheese Dip

Ingredients

1 (8 ounce) packages cream cheese, softened
1 (8 ounce) packages shredded Cheddar cheese
1/4 teaspoon garlic powder
1/4 cup beer
1/2 tsp. dijon mustard (optional, if you want an extra kick)

Directions

1. Place cream cheese, Cheddar cheese, garlic powder and beer in a food processor. Blend until smooth. You can also just use and electric mixer for this.
2. Spoon the dip into a bowl and serve with pretzels, veggies, bread, or crackers.

Enjoy!

Tailgate Tuesday: Swedish Meatballs

2010-09-21T02:00:00.003-04:00

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

For Tailgate Tuesday this week we thought an appropriate dish would be Swedish Meatballs in honor of the Lions playing the Minnesota Vikings. It is also a great dish because I am a Swede who loves Swedish Meatballs. I always look forward to taking a trip to Ikea and getting some of their delicious meatballs and lingonberry juice. It seemed about time I tried my own.

I found that one of the best rated recipes out there was by Alton Brown on the Food Network website so I used his recipe as a base and altered it a bit to my liking. The result was delicious. I served the meatballs over noodles but this would be a great dish to throw in a crock pot and eat with toothpicks at a tailgate. I hope you try this recipe out and enjoy it as much as we did!

Notice the lingonberry juice as our beverage of choice.

Swedish Meatballs

Ingredients

2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream

Directions

Preheat oven to 200 degrees F.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

Tailgate Tuesday: Miniature Cheesecakes

2010-09-14T07:00:00.003-04:00

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

We are girls, so we have to include cheesecake somewhere in this football season. What could be better than eating a scrumptious Philadelphia cream cheese desert while the Lions play the Eagles? (Well, a win maybe). These miniature cheesecakes are easy to make, and you can add whatever topping you like. We guarantee that they will be gone before the first touchdown!

Miniature Cheesecakes (adapted from a recipe on allrecipes.com)

Ingredients

1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese (Philadelphia brand!)
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
fresh strawberries, pie filling, or other topping
whipped cream (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins paper liners.
Place one vanilla wafer into each paper cup.
In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
Bake for 15-20 minutes. Cool. Top with a teaspoonful of topping and whipped cream.

Tailgate Tuesday: Italian Beef Sandwiches

2010-09-07T07:00:00.004-04:00

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

When it comes to Chicago food, Italian Beef sandwiches are a favorite. In honor of the Lions playing the Chicago Bears this week, we decided to make this Chicago staple. These sandwiches remind me of when my RA staff at Calvin College had Italian Beef sandwiches from Portillo's. Amazing!

I found several recipes online using a slow cooker and chuck roast to replicate these juicy sandwiches. A little bit of planning ahead in the morning results in an easy meal at dinner (or tailgate!). Served on toasted hoagie buns with melted provolone cheese and sauteed green peppers, these sandwiches are a perfect fit for some hungry football fans.

Italian Beef Sandwiches
1 3 lb. chuck roast
3 C water
2 t beef base
1 t ground black pepper
1 t dried oregano
1 t dried basil
1 t dried parsley
1/2 t crushed red pepper
2 cloves of garlic, crushed
1 bay leaf
1 green pepper
sliced provolone cheese
hoagie buns

In the morning, trim the fat off the meat and place in a slow cooker. Combine the other ingredients (except the green pepper and cheese) in a liquid measuring cup and microwave until warm. Add to the roast and cook on low for 10 hours. After 8 hours, remove the bay leaf and shred the beef and place it back in the liquid and let cook for another 2 hours.

Cut the peppers into small strips and cook in a pan with some olive oil. Heat over medium high heat for about 10 minutes, until they are soft and begin to brown. Set aside.

When the meat is done, serve on toasted hoagie buns with a lot of extra juice and the green peppers. If you really want to make them tasty, place them under the broiler with provolone or pepper jack cheese!

*Adapted from http://www.amazingribs.com/recipes/beef/italian_beef.html Check it out for some history behind the Italian Beef Sandwich! The slow cooker version is adapted from http://allrecipes.com//Recipe/slow-cooker-italian-beef-for-sandwiches/Detail.aspx

Smore Bars

2010-09-02T04:31:00.000-04:00

I tried s'more bars for the first time while at Ramona's Table for dinner with Jenn. We split one and agreed that it was amazing. Ever since I had it I have been looking for a recipe for s'more bars but all of them just did not seem to be like the one we had at Ramona's Table. Finally when reading a food blog a couple of weeks ago I found this recipe and it did not disappoint. If I were to do it over again I would have added a bit of caramel like the one I had from Ramona's Table. This would be a great dessert to bring to a Labor Day cookout!

S’More Bars (adapted from a recipe on The Hungry Mouse)

1 cup butter, room temperature
1/2 cup brown sugar
1 cup sugar
2 large egg
2 tsp vanilla extract
2 2/3 cups all purpose flour
1 1/2 cup graham cracker crumbs or approximately 14 crushed up graham crackers
2 tsp baking powder
1/4 tsp salt
6-8 milk or dark chocolate bars (I used both milk and dark chocolate Hershey’s bars)
3 cups marshmallow fluff

Preheat oven to 350°F. Grease a 9X13-inch baking pan.

In a large bowl, cream together butter and sugar until light. Beat in eggs and vanilla.

In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff.
Place remaining dough in a single layer on top of the fluff (the easiest way to do this is by flattening the dough into small pieces and laying them together).

Bake for 25 to 30 minutes, until lightly browned. Cool completely before cutting into bars

Rhubarb Upside Down Cake

2010-09-01T04:31:00.003-04:00

My mom has always grown a lot of rhubarb in her garden so I grew up with all sorts of foods with rhubarb, rhubarb cake, rhubarb bread, rhubarb pie, but none of them compare to this rhubarb upside down cake. Now that I have a house of my own, I also am growing rhubarb and made my cakes with half my rhubarb and half my mom's. Give it a try!

Rhubarb Upside-Down Cake

Crumb topping:
4 tblsp. Unsalted butter, melted
½ cup all-purpose flour
¼ cup sugar
Coarse salt

For the cake:
1 ½ sticks unsalted butter, room temperature, plus more for buttering pan
1 pound rhubarb, trimmed and cut on a very sharp diagonal, about ½ inch thick
1 ¾ cups sugar
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
Course salt
½ tsp. finely grated orange zest plus 1 tblsp. Fresh orange juice
2 large eggs
1 cup sour cream

Preheat oven to 350 degrees. Make the topping:
Stir together butter, flour, sugar and ¼ tsp. salt, until moist and crumbly.

Butter a 9-inch round cake pan (I used an iron skillet). Dot with 4 tblsp. Butter, cut into
Pieces. Toss rhubarb with ¾ (or more) cup sugar; let stand for 2 minutes. Toss again, and spread in pan.

Whisk together flour, baking powder and 1 ½ tsp. salt. Beat remaining stick butter and cup sugar with mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.

Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10n minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.

Tailgate Tuesday: Cornbread Two Ways

2010-08-31T01:00:00.009-04:00

Our friends over at The SideLion Report recently recruited us for a series of posts dedicated to tailgating and football. Check back every Tuesday for a new recipe relating to football or tailgating. This week we will start the series off with two recipes for cornbread, a sweet family favorite from Catherine and a savory and slightly spicy recipe from Jennifer. For some Lions fans, cornbread has a special meaning as hopes run high for a good season so this is a great way to start off the series.

Catherine's Sweet & Easy Cornbread

1 box of Jiffy Yellow Cake Mix
1 box of Jiffy Cornbread Mix
3/4 C of milk
1 T of water
2 eggs

Preheat over to 375 degrees. Grease a 9x13 baking pan or line muffin tins with papers.

Mix all ingredients well and blend for 3-4 minutes. Pour batter into greased baking pan or muffin pan. Bake for 15-20 minutes. Remove when a toothpick comes out clean. Enjoy!

Jennifer's Green Chile Cornbread

1 c flour
3/4 c yellow cornmeal
1 tbs. sugar
1 tsp. baking powder
1 tsp. salt
1 tsp. ground cumin
1/4 tsp. baking soda
1 c fat-free buttermilk
2 eggs
1 (4 oz.) can diced green chilies, drained
3 tbs. butter, melted
1/2 c. low fat shredded cheddar cheese

1. Preheat the oven to 400 F. Spray an 8-inch square baking pan with nonstick spray.
2. Combine the dry ingredients together in a medium bowl. Combine the buttermilk, eggs, chiles, and melted butter in another medium bowl. Add the buttermilk mixture to the flour mixture and stir until just blended. Gently stir in the cheese. Transfer the batter from the pan and spread evenly.
3. Bake until the edges are golden, 17-22 minutes. Let cool in the pan on a rack for 10 minutes. Cut into 12 squares and serve warm.

*Taken from WeightWatchers My Turnaround Cookbook.

Peach Muffins

2010-08-29T21:31:00.012-04:00

The other week while I was at the farmer's market, I grabbed a bunch of local peaches. I haven't done much baking with peaches before and decided to give peach muffins a try. They turned out delicious! They were some of the best muffins I have ever had. I got the recipe off of allrecipes.com and altered it a bit. Enjoy!

Peach Muffins

Ingredients
3 cups all-purpose flour
1 1/2 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups vegetable oil
3 eggs, lightly beaten (I used 2 egg whites and 2 eggs to use up some egg whites)
2 cups white sugar (I used Splenda for part of it)
2 cups peeled, pitted, and chopped peaches

Directions
1.Preheat oven to 400 degrees F. Line 24 muffin cups with paper liners.
2.In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
3.Bake 15-20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

Chicken, Cheddar, and Apple Wraps

2010-08-26T07:00:00.002-04:00

I was excited to get my first bag of Michigan Paul Red apples for the season. As much as I love summer, I really enjoy fall foods, including anything with apples. I made Melissa D'Arabian's four-step chicken the night before and cooked an extra chicken breast without the sauce. The next day, preparing these wraps for dinner was so easy! The combination of cheddar and apples is amazing, and the honey and Dijon mustard sauce pairs it perfectly.

Chicken, Cheddar, and Apple Wraps

5 t. Dijon mustard
1 T. honey
handful of chopped romaine lettuce
12 slices of reduced-fat sharp cheddar cheese
1/2 lb. sliced cooked chicken breast
1 apple, peeled and cut into thin slices (the cookbook suggests Granny smith)
4 large flour tortillas
dash of salt
dash of pepper

1. Combine the mustard and honey in a bowl.

2. Layer the lettuce, cheese, chicken, and apple slices on each tortilla. Sprinkle with salt and pepper and drizzle with the mustard mixture. Roll them up and enjoy!

*Adapted from Weight Watchers My Turnaround Cookbook.

Pork Loin with Peach Marinade

2010-08-23T15:41:00.005-04:00

I am generally scared of cooking pork, mainly because I don't have much experience doing it. I needed a change from our usual summer meals and when I saw that pork loin was half-off at Meijer last week, I thought I would give it a try.

When I got it home, it looked HUGE, even though the entire five pounds cost only $7.50! I planned on making it for when Catherine and Aaron were coming over, and I knew that even with them we could not demolish the entire thing. I promptly cut it and put half in the freezer.

Because I had never had pork loin before, I had NO idea how to make it. I searched all of my cookbooks and didn't find much. I even consulted my mom, who always gives good advice. My Costco cookbook (Homecooking: The Costco Way) had "Ol' Gramma's Stone Fruit Marinade" for a pork loin. It called for any type of stone fruit (nectarines, peaches, or plums) and I had just bought some peaches from the farmer's market. Perfect!

I gave it a try and it turned out great! It was moist and flavorful. I was relieved that we had something edible to eat that night and I feel much more confident about cooking pork now. I can't wait to use the other half from my freezer and make it again!

Pork Loin with Peach Marinade
*Adapted from Homecooking: The Costco Way

3 peaches (or nectarines or plums), cut into chunks
1/2 c packed brown sugar
3 T olive oil
1/4 c cider vinegar
dash of Worcestershire sauce
dash of black pepper
1 clove crushed garlic
1 3-4 lb. boneless pork loin

1. Place all ingredients into a blender or food processor and blend until pureed. Pour 2/3 of the mixture over pork and marinade for 12-24 hours. Save 1/3 of the mixture for later.

2. Pre-heat the oven to 325 F. Sear the pork in oil for a few minutes a side. It helps if you can do this in an oven safe pan! Cover the pan (I just used the pan lid) and cook for about 1.5-2 hours or until the pork reaches 155 F. In the last 20 minutes, heat the saved pureed mixture in a saucepan.

3. Let the meat rest for 5 minutes and slice. Serve with the peach sauce and a peach garnish!

Desert for Breakfast: Chocolate Chip Pancakes

2010-07-07T12:22:00.003-04:00

The best part of the weekend is making pancakes on Saturday mornings. We usually like adding frozen blueberries or bananas, but recently we had the craving for chocolate. We didn't think that chocolate would go well with my Wheat and Honey mix, so I made the pancake recipe from William Sonoma Breakfast (thanks to Patti). Instead of chocolate chips, I added decadent chocolate chunks that melt into the batter.

I liked the Williams Sonoma recipe so much that I decided to make a large batch of it to keep for the future. This way, I don't have to continually buy pancake mix, and it saves money. I highly recommend this homemade pancake recipe, and of course, adding the chocolate!

Homemade Chocolate Chip Pancakes (adapted from William Sonoma Breakfast)

1 cup all-purpose flour

1 tbs. sugar

1 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. salt

1 large egg, lightly beaten

3/4 cup milk

3/4 cup chocolate chips

Mix dry ingredients, then slowly add the beaten egg and milk. Do not overmix the batter (it will be thick). Preheat a nonstick griddle and spray with cooking spray. Ladle 1/4 cup of batter for each pancake. Cook until bubbles appear all over the surface. Flip, and let cook about a minute longer. Enjoy!

Makes about 2 servings (6 pancakes). To use for the future, mix several batches of the dry ingredients and keep in a closed container.

Amazing Chicken Enchiladas!

2010-06-25T20:00:00.002-04:00

I love some good Mexican food. That is the one type of food that I never get sick of. I have seen a lot of chicken enchilada recipes floating around over the years but never found one that really sounded up my alley until I saw this recipe. WARNING: This recipe is definitely not a quick one. There are a lot of step including cooking the chicken, shredding the chicken, mixing the sauces, chopping etc., but let me tell you, IT WAS WORTH IT! This recipe turned out amazing. We invited Jenn and Matt over to enjoy this with us and it was a hit with everyone.

Chicken Enchiladas (adapted from Angela's Awesome Enchiladas on allrecipes.com)

Ingredients

2 pounds skinless, boneless chicken breast meat - shredded
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives (optional - we omitted these)

Directions

Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Tips for this recipe:

- You can use shredded chicken from rotisserie chickens and it would be just as good. I used some leftover rotisserie chicken for part of the recipe.
- To cook chicken, put frozen chicken breasts in a crock pot on high for a couple hours with some salt and pepper. They come out very flavorful and easy to shred.

Enjoy!

Sesame Beef Stir-Fry

2010-06-24T20:00:00.001-04:00

In the summer I love making stir-fry for dinner. It is a great way to use summer vegetables. Since I usually do my stir-fry with chicken or shrimp I figured I would give this recipe a shot to try out a beef stir-fry. I am glad I did because it was delicious, healthy and quick, a great summer meal. I added broccoli and red pepper to the stir fry but I am sure you can add many other things like carrots, onion, pea pods, sprouts or egg.

Sesame Beef Stir-Fry (adapted from Sesame Beef on allrecipes.com)

Ingredients

1 pound top sirloin steak (can also use round steak)
1/2 C soy sauce
1/2 C white sugar
1/2 C canola oil
4 cloves garlic, minced
5 green onions, chopped
3 tablespoons sesame seeds

Directions

Mix soy sauce, sugar, oil, garlic, and onions in a large bowl. Set aside.
Cut steak into strips and add to bowl. Cover and refrigerate overnight, or at least 30 minutes.
Cook in wok or frying pan until brown, about 4 minutes. Add sesame seeds and vegetables and cook for additional 3-4 minutes.

BBQ Chicken Pizza

2010-06-23T18:00:00.000-04:00

I never had homemade pizza until I started dating Aaron and went over to his house for dinner. My mother-in-law is a homemade pizza pro so I was instantly hooked. It has been a great meal to make together these first couple of years of marriage but it seemed like we were ready for a new challenge. Since we both love Barbecue Chicken pizza from restaurants I figured we could give it a shot at home. It turned out so well I can't wait to make it again.

Barbecue Chicken Pizza

Ingredients
Ball of pizza dough(we used Meijer brand found by the bread in the freezer aisle)
Bottle of barbecue sauce
1-2 grilled chicken breasts seasoned with barbecue sauce, diced
1/2 small red onion, sliced
8 ounces of mozzarella cheese (we used slices of fresh mozzarella but you can use shredded as well)
1/4 lb. of cooked bacon, crumbled

Prepare pizza dough as directed on package. Spread dough with an even layer of barbecue sauce. Place diced chicken, onion, and bacon over sauce layer and cover with a layer of mozzerella cheese. Bake in a 450 degree over for 10-20 minutes or until cheese is bubbly. Enjoy!

Aaron gave this meal a solid thumbs up!

Pea Pesto Crostini

2010-06-22T20:00:00.001-04:00

I first heard about this recipe from my good friend, Krista. She told me about it and at first I was sceptical until she brought it over as an appetizer. I was hooked and had to try and make it myself. I made it a while back and brought it in to work and all the ladies I work with also enjoyed it very much. It is a very economical, flavorful, and colorful appetizer and would be especially great for these hot days in the summer. I would definitely give it a try if you are a pea fan.

Pea Pesto Crostini

Ingredients

Pesto:

1 (10-ounce) package frozen peas, defrosted
1 garlic clove
1/2 cup grated Parmesan
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/3 cup olive oil

Crostini:

8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old ( I used a loaf of 50 cent day old Jimmy John's bread and it worked great!)
1/3 cup olive oil
8 cherry tomatoes, halved or 1 small tomato, diced

Directions

For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.

For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice. Top with tomato halves and serve. You could also serve as a dip as shown below.

Chocolate Mousse

2010-06-21T23:00:00.003-04:00

Chocolate Mousse and I go way back. I remember the first time I had chocolate mousse was on my yearly birthday date with my dad. We went to a place called The Pickle Barrel in Willis, MI for fish and chips most years. One of my favorite things about that place was the deep fried dill pickles that you could dip in ranch! It was a great tradition. The first year we went to The Pickle Barrel the waitress said that I would get a free chocolate mousse for my birthday as dessert. Upon hearing that, I immediately thought we would be having chocolate covered moose meat and freaked out a bit about it. To my delight, the waitress came with the light and chocolaty dessert. I was an instant fan and and still am.
After having chocolate mousse at a restaurant recently I figured I would give it a shot. I would say it turned out very well, including the fanned strawberry garnish. One important lesson that I learned is that it is possible to over beat whipped cream, as I did with both the mousse and the whipped cream topping. Even with the over beating, this dessert was one for the recipe box and I look forward to making it again for a great dessert on a nice hot summer day.

Chocolate Mousse

Ingredients

8 ounces of semisweet chocolate chips
1/2 cup water, divided
2 tablespoons butter (no substitutes)
3 egg yolks
2 tablespoons sugar
1 1/4 cups whipping cream, whipped

Directions

In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 4 hours or overnight. Yields 6 servings.

Southwestern Summer Salad

2010-06-15T22:16:00.002-04:00

My favorite part of summer (well, I have a lot of favorites!) is the fresh produce. Catherine and I got some amazing deals this week at Meijer, including yellow, orange, and red bell peppers for one dollar! With a fridge full of fresh cucumbers, tomatoes, avocado, and peppers, I decided to put together a fun salad. Why need the lettuce? I added some corn and black beans and it was a healthy, colorful side to our grilled chicken!

Southwestern Summer Salad
1 can black beans, drained
1 can (or frozen bag) of corn, drained
2 roma tomatoes, chopped
1 orange bell pepper, chopped
1 cucumber, chopped
1 avocado, chopped
3 tbs. olive oil
1 tbs. balsalmic vinegar
ground cumin
chilli powder
salt and pepper

Chop the veggies into large cubes. Add the corn and black beans. Mix the olive oil and vinegar in a jar, shake, and stir in. Add a few dashes of ground cumin, chilli powder, salt, and pepper, to taste. It should take less than 10 minutes! Enjoy immediately!

Pizza Pie

2010-04-27T20:38:00.000-04:00

This perfect comfort food recipe comes from Mom and Grandma Snyder. If you have a craving for pizza, this hearty one dish meal will fulfill it! It is a quick meal to make, and I usually have these ingredients already in the house. It goes well with salad and even tastes great as leftovers (I think Matt and I have had this 3 meals in a row once)!

Pizza Pie (taken from Jeanne and Millie Snyder)
1 pkg Pillsbury crescent rolls
1 1/2 lbs ground beef
1 jar pizza sauce
1-8 oz pkg shredded mozzerella cheese
Parmesan cheese
1 small can of corn, optional

Fit crescent rolls to make pie crust in 9" pie pan. Sprinkle with Parmesan cheese (I don't always do this). Brown and drain ground beef. Add pizza sauce (or pasta sauce).

Spread half of mixture in crust. Add corn if desired. Sprinkle with half of the package of mozzerella cheese. Repeat layers. Sprinkle with Parmesan cheese. Top with a sprinkle of oregano.

Bake for 20 minutes at 350. Let set 5 minutes before cutting. Cut like pie.

Lasagna Rolls

2010-04-27T12:00:00.000-04:00

Lasagna is one of those staples for almost every family. My mom had always made lasagna from scratch and it was one of my sister, Libbey's, favorite meals so we had it fairly often. I had never really thought about the work that goes into lasagna until I made my first one with Jenn. Lasagna is one labor intensive meal and takes an army to eat.

The problem with lasagna is how in the world can just two people eat a whole pan of lasagna. Solution......LASAGNA ROLLS! Lasagna rolls are great for both making smaller portions of lasagna or substituting them for stuffed shells in a recipe when you don't have the shells on hand. Since I had a large amount of spinach in my freezer I decided to make vegetarian lasagna rolls instead of the traditional meat and cheese variety. I found a recipe on Kraft Foods for Savory Feta-Filled Shells and decided to adapt a recipe from that for my lasagna rolls. With that recipe I ended up have two 9x9 pans of lasagna rolls. We had one pan for dinner than night and lunches the next day and stuck the other pan in the freezer.

Spinach Lasagna Rolls

what you need
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
15 oz. ricotta cheese
1 pkg. (4 oz.) feta cheese, crumbled
1/4 C mozzerella
1/2 tsp. garlic powder
1 pkg. lasagna noodles
1 jar marinara sauce
Make It

PREHEAT oven to 350°F. Mix spinach, ricotta cheese, most of the feta cheese and mozzarella cheese and the garlic powder.

Spread mixture over lasagna noodles, roll up; place in 10x6-inch baking dish.

Top evenly with the sauce and remaining feta cheese and mozzarella.

BAKE 20 min. or until heated through.

The other tip I have is for making homemade garlic bread. Often time I have some leftover buns sitting around that make for great garlic bread. Just spread a thin layer of butter or margarine on the bun, sprinkle with garlic powder, and top with mozzarella or parmesan cheese. Put the buns on a pan and toast in the over until golden brown and cheese is melted.

Here you have the finished product!

Lemon and Rosemary Chicken

2010-04-21T02:20:00.000-04:00

I give all of the credit to this post to one of my favorite chefs, Nigella Lawson. Her shows are unique in that they are calming and inspiring . Her poetic voice turns cooking into an art, yet she is incredibly real and creates recipes that make me say, "I could make that!"

One if the first recipes I tried from her cookbook is "Butterflied Chicken with Lemon and Rosemary." It is a classic Nigella recipe. Simple ingredients come together to make an elegant dish, with less than 10 minutes of prep work. I have made this twice now, and am sure it will repeat again in the near future.

Lemon and Rosemary Chicken (adapted from Forever Summer by Nigella Lawson)

6 Chicken Thighs, skin removed (or one butterflied chicken)
2 sprigs fresh rosemary (dried works as well)
Juice and shell of 1 lemon
1 onion, cut into wedges
4-5 peeled cloves of garlic
5 tbs. olive oil
Kosher salt and ground pepper

In the morning, or the night before, combine all ingredients in a large zip-lock bag. Keep in the refrigerator, turning every so often to mix the marinade.

Later, preheat the oven to 425 F and place everything from the bag on a baking sheet lined with foil. Cook for about 45 minutes until the chicken is crisp. Arrange on a plate with the onion and garlic bits and any juice from the pan (fresh lemon optional). Enjoy!

Pineapple Chicken Salad

2010-04-11T15:09:00.000-04:00

I just made this salad for the second time in a week, and I thought that this was definitely a must to share! I credit this recipe to Matt's mom and family! It is a light and sweet pasta salad with chicken, celery, pineapple, and toasted almonds. It is a perfect one dish meal on a summer day, and with our family, it doesn't last for long!

At first, I wasn't crazy about this salad because of the Miracle Whip, but it has grown on me so much that now I love it. This isn't the salad for those who don't like Mayo or Miracle Whip (like Cat's husband!) but for the rest of us, I recommend giving it a try!

Pineapple Chicken Salad
2-3 cooked and diced chicken breasts (no seasoning necessary, maybe a dash of S&P)
1 cup diced celery
1 can drained pineapple chunks
half a box of cooked shell macaroni

Mix and add to above:
1 cup light Miracle Whip
1 container light Cool Whip

Sprinkle on 1/2 cup slivered almonds (I buy them in bulk and toast them dry in a pan before I cook the chicken).

Refrigerate and enjoy! It is easy to double the recipe if you are making it for a large group.

Homemade Carrot Cake and Cream Cheese Frosting

2010-04-03T20:00:00.000-04:00

I come from a family of cake lovers. My dad would always get a cake for any occasion that would came up so I grew up eating a lot of cake. Since I have always loved baking, I want to try making more cakes. One cake that I have always liked at restaurants but have never tried making is carrot cake so I figured it was about time I give it a shot.

I once again went to allrecipes.com to find the best carrot cake with cream cheese frosting recipe that I could find and altered it to my taste. It was a big hit and make a good amount. I ended up making 12 cupcakes and a 9x9 cake. I brought the cake over to Jenn and Matt's and we were all able to enjoy it.

Carrot Cake with Cream Cheese Frosting
(adapted from the Carrot Cake III recipe on allrecipes.com)
Ingredients

4 eggs
1 1/4 cups vegetable oil
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
3 cups grated carrots

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.

Banana-Lemon Pudding Cake

2010-03-23T20:28:00.003-04:00

Last week, I was flipping through the March Rachel Ray magazine and came upon an article about slow cookers. I have always loved using my slow cooker for main course dishes, but have never made a dessert in one. Thanks to Rachel Ray, this Banana-Lemon Pudding Cake was a great opportunity to make my first crock pot dessert.

I had most of the ingredients already, but I did have to buy a few lemons (which I later used in a chicken recipe - coming soon)! I swapped banana flavored Yoplait yogurt for the plain yogurt and cut the sugar in half with Splenda.

Layering the bananas!

Mixing the batter...

Delicious result!

If I make this again, I would pay more attention to the directions (I didn't cook it long enough)! As a result, the bottom was not fully cooked through, but it still tasted great. The recipe says it serves 6...well for us that was more like 2! I originally thought I would make this for our next small group meeting, but it didn't make enough. I am not sure if you can double this recipe successfully or not (let us know if you try)!

The best part about this cake is the great lemon flavor. The side note in the magazine says that you can swap out other fruit for the bananas. Perhaps I will make this again with berries this summer.

Banana-Lemon Pudding Cake (From Rachel Ray Magazine, March 2010)

3 eggs, separated
One 6-ounce container plain fat-free yogurt
Grated peel and juice of 1 large lemon
3/4 cup sugar
1/4 cup flour
1/4 teaspoon salt
4 ripe bananas, sliced crosswise 1/2 inch thick
Whipped cream (optional)

Grease the inside of a 3- to 4-quart slow cooker with butter. In a large bowl, using a handheld mixer, beat the egg whites on high speed until soft peaks form. In another large bowl, beat together the egg yolks, yogurt, lemon peel and lemon juice on medium speed for 1 minute. Add the sugar, flour and salt and beat on medium speed until smooth, about 2 minutes. Working in 3 or 4 batches, gently fold in the beaten egg whites.
Scatter three-quarters of the banana slices on the bottom of the slow cooker, then pour in the batter. Cover and cook on high until the cake is puffed, the top is set and the edges are browned, about 1 hour 20 minutes. Remove the slow cooker insert, still covered, and cool for about 20 minutes.
Spoon the pudding into bowls and top with the whipped cream, if using, and the remaining banana slices.

Teriyaki Salmon and Sesame Broccoli

2010-03-17T22:37:00.000-04:00

My husband and I love salmon and have found a thrifty way to make it one of our favorite meals of the week. I buy the family packs on sale and cut and freeze individual portions. If I make them on the small side I can get it down to about $2.00 a serving. Yes, it is a bit more than other proteins, but it is worth the splurge (and is super healthy)!

Of all of the salmon recipes I have tried, this version is my favorite. I also like baking salmon in a veggie packet (see my take on this on The Haphazard Chef) and also with maple syrup.

Sesame broccoli uses the same ingredients so it goes well with the fish. I originally got these recipes from a WeightWatcher's cookbook and adapted them for the ingredients I have in my kitchen.

Teriyaki Salmon

-2 skinless salmon fillets
-1/4 c. soy sauce
-1 tbs. grated ginger (I keep ginger in the freezer so it lasts longer)
-1 tbs. honey
-1 garlic clove, crushed
-1 tsp. sesame oil

Whisk together ingredients and pour into a zip-lock bag. Add the salmon and let marinate (up to 24 hours...I usually do this for as little as 5 minutes).

Remove the salmon from the marinade and transfer remaining marinade to a small bowl. Spray a grill pan with oil and set over medium heat. Add the salmon and cook 5 minutes a side, brushing with remaining marinade. Enjoy!

Sesame Broccoli

-1 head of fresh broccoli, cut into florets
-3 tbs. soy sauce
-2 tsp. sesame oil
-1 tbs. grated ginger
-1 tsp. brown sugar
-1 tbs. sesame seeds

Put broccoli in a saucepan over 1 inch of boiling water. Cover and steam until crisp-tender, about 5 minutes. Transfer to a medium bowl.

Whisk together the soy sauce, sesame oil, ginger, and brown sugar in a small bowl. Add dressing to broccoli and toss to coat. Sprinkle with sesame seeds.

Brown Sugar Meatloaf

2010-03-15T22:44:00.001-04:00

One of Aaron's favorite meals is meat loaf. This weekend I had high hopes to try out some new exciting recipes like stromboli or stuffed peppers but when I asked him what he thought about those all he said was, "I really would love some meatloaf."

I figured I could at least try out a new meatloaf recipe. As I always do, I went to allrecipes.com and searched for "meatloaf." One of the top rated recipes, Rempel Family Meatloaf, is one of my favorites, but we were really in the mood for a traditional meatloaf. I saw that Brown Sugar Meatloaf was the only one that was rated above the Rempel Family Meatloaf so I decided I would give it a shot.
The meatloaf turned out great. I served it with mashed redskin potatoes and roasted asparagus. The bonus is we have a lot of leftovers for some great meatloaf sandwiches.

Brown Sugar Meatloaf (adapted from a recipe on allrecipes.com)

Ingredients* 1/2 cup packed brown sugar
* 1/2 cup ketchup
* 1 1/2 pounds lean ground beef
* 3/4 cup milk
* 2 eggs
* 1 1/2 teaspoons salt
* 1/4 teaspoon ground black pepper
* 1 small onion, chopped
* 1/8 teaspoon ground ginger * 3/4 cup finely crushed saltine cracker crumbs

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix together the ketchup and brown sugar and set aside.
3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Put in a loaf pan or meatloaf pan and cover with the brown sugar and ketchup mixture.
4. Bake in preheated oven for 50 minutes or until the meatloaf is 165 degrees.

I figured I can also introduce you to one of my favorite kitchen items. With meatloaf being one of my husband's favorite foods, when I saw this meatloaf pan at Williams Sonoma, I had to register for it. One of our friends from our old job at Calvin, Jennie, got it for us and we have certainly gotten a lot of use out of it. It has two layers. The top part has holes in it so as the meatloaf is cooking, the fat from the meat drains to the bottom. It makes a much nicer meatloaf than any other pan. If you are interested in your own meatloaf pan, you can get them here. The insert can also be removed and it can be used as a normal loaf pan.

Easy Veggie Pizza

2010-03-14T14:35:00.000-04:00

I remember the first time I saw this appetizer at a party. Cold pizza? It sounded kind of different to me. But, after trying it, I realized why it is was such a hit. Pillsbury crust, ranch cream cheese topping, and colorful veggies make this appetizer a fresh alternative to the typical spread at a Superbowl party or BBQ.

Catherine and I made this pizza and with our husbands' help, it was gone within minutes! It was pretty easy to make, although we had to watch the crust from burning! The nice thing about this appetizer is that you can basically use whatever veggies you have and it is sure to turn out pretty and tasty.

Easy Veggie Pizza

- 1 can of Pillsbury crescent rolls (or seamless dough sheet)
- 1 package (8 oz) cream cheese, softened
- 3/4 cup of sour cream
- 1/2 packet of Ranch dressing seasoning
- 1 cup of assorted veggies (we used shredded carrots, tomatoes, and red pepper)

Heat oven to 375°F. Place dough on an ungreased cookie sheet. If using crescent rolls, press perforations together. Press in bottom and up sides to make crust.

Bake 13-15 minutes until brown. Cool for about 30 minutes.

In a small bowl mix cream cheese, sour cream, and ranch seasoning. Spread on crust. Top with veggies.

Serve immediately, or cover and refrigerate before serving. Cut into squares and enjoy!

Beans & Rice: The Ultimate Frugal Meal

2010-03-13T15:05:00.000-05:00

A few weeks ago, Catherine and I attended Dave Ramsey Live! and heard his money wise perspective on life. One if his favorite phrases is "Beans and Rice, Rice and Beans!" Yes, he can be a bit extreme, but he is right in that if one wants to save money, this is the meal for it!

Speaking of extreme, we heard our college and career pastor speak this last Sunday on "Desperate Control". In his message, he spoke about how he and his friends are eating rice and beans for the month of March as a way to learn how to depend on God (listen to his message here).

Although I am impressed with those who eat this meal everyday for financial or spiritual resons, my husband and I thought that maybe we could attempt this meal just a few times a month. First of all, it is easy, and with some extra spices and sides, we can make it unique each time. We figure that we could save some money too, as it costs less than a dollar a person with leftovers.

Rice and Beans

-1 cup of rice
-2 cups of water
-1 tbs. of butter
-1 can of black beans (or any other kind of bean)
-1 avocado (or other topping such as salsa)
-dash of spices (I used paprika and garlic powder)

Add rice, water and butter to a pot and heat on high. Once it starts to boil, cover and reduce heat to low. Simmer for 14 minutes, never removing the cover.

Drain and rinse a can of beans. When the rice is cooked, add beans and spices. Add chopped avocado or side of choice (be creative)!

This post is linked to Frugal Fridays at Life As Mom.

Homemade Pizza

2010-03-13T13:52:00.000-05:00

Homemade pizza is not only a good meal but also an entertaining activity. It is cheaper than ordering out and is always fun to make with a group of people. With a few options for toppings, each person can make their own creation however they like it!

Last weekend we got together with our husbands to do some house projects and made some pizzas for dinner. We used store bought frozen pizza dough, Trader Joe's pizza sauce, pepperoni and fresh veggies.

The pizzas turned out delicious! With a little bit of extra time and some good company, homemade pizza is cheap and fun to make. Paired with a side salad, this pizza beats anything delivered to your door.

Homemade Pizza

-Two frozen pizza dough balls
-One can of pizza sauce
-Two 8 oz. packages of mozzarella cheese
-Toppings of your choice

Thaw pizza dough according to package directions. Roll out on a floured surface and place on a pizza pan or stone. Spread with sauce, cheese, and toppings. Bake for 15-20 minutes at 450 F.

Cashew Chicken

2010-03-12T09:32:00.000-05:00

One night while looking at our pantry, I realized just how many cashews I had around our house, and I knew some of them needed to be eaten up. I remembered that Jenn said her mom used to make a cashew chicken and it was great. While I am more of an almond chicken person myself, I figured it would be worth a try.

After searching my favorite recipe website, Allrecipes.com, I came across a 4.5 star rated recipe for Cashew Chicken. I always like to look for inspiration from a recipe and then adapt it to my own taste. It turned out better than I had expected! It was much more delicious, cheaper, and healthier than any take-out chinese food I have ever had. I would recommend this recipe to anyone for a nice budget chinese food night.

Cashew Chicken
(adapted from Cashew Chicken with Water Chestnuts on allrecipes.com)

Yield 4 servings
Ingredients
2 tablespoons cornstarch
2/3 cup chicken broth
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon hot pepper sauce
2 tablespoons canola oil
1 pound skinless, boneless chicken breast meat - cut into cubes
2 cloves of garlic, minced

4 green onions, chopped
1 red bell pepper, chopped (can use green bell pepper instead)
1 (8 ounce) can sliced water chestnuts, drained
2/3 cup cashews

Directions
Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, and hot sauce; set aside. Heat half of the oil in a large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the pan, and set aside.
Pour the remaining tablespoon of oil into the pan, and stir in the onion, garlic, bell pepper, and water chestnuts. Cook and stir until the chestnuts are hot, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the pan, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Sprinkle with cashews to serve.

Oh, and we can't forget about dessert! :)

Starting up with Strawberry Shortcake

2010-03-09T21:14:00.000-05:00

We believe that delicious food doesn't have to cost a fortune, and it shouldn't cause a stress headache either! We are two friends who love to cook and entertain...all within a budget. We are young wives with different perspectives: Catherine is a coupon savvy accountant, while Jennifer is a stay at home mom and part-time teacher. We hope that our blog may be a resource to those who love easy, affordable meals!

Both of us grew up learning cooking and baking skills from our moms. We often swap ideas from each other that originally came from childhood memories in the kitchen or our own experiences along the way.

For our first post we thought it would be fitting to write about a favorite recipe of both of ours that originally came from Catherine's mom, Janet, "Hot Milk Spongecake." Well in all honesty it actually came from the Better Homes and Gardens Cookbook but has been a favorite in Catherine's family for years.

Both Jenn and I were raised in a family where our moms did a lot of cooking from scratch. This sponge cake is a perfect example of how sometimes cooking from scratch can be even easier than hopping in your car to get a store made item.

Hot milk sponge cake is a great alternative to the often dry tasting shortcake cups that can be found at any supermarket. It is the perfect mix between a light angel food cake and a rich spongecake, and as a bonus it is a low fat recipe.

I have made this spongecake many times for Jenn and Matt when they come over for dinner and dessert and have passed along the recipe. The beautiful picture is Jenn's very first Hot Milk Sponge Cake that she put together for a great dessert while company was over.

With so many recipes that we love to try out and pass between each other, we thought it would be great to share our tips, successful recipes, and probably some kitchen fails to others who are just looking for some great recipes that have already been given the Jenn and Cat thumbs up. Now without further ado, our first blog recipe:

Hot Milk Sponge Cake
(from Better Homes and Gardens New Cookbook, pg 181)

2 eggs
1 cup flour
1 tsp baking powder
1 cup sugar
1/2 cup milk
2 tbsp butter

Let eggs sit at room temp for 30 minutes. Grease a 9x9 inch baking pan. Preheat oven to 350F.

In a small bowl, whisk together flour and baking powder.

In a medium bowl, beat eggs on high speed for 4 minutes or until thick and lemon colored. Gradually add sugar, beating on medium speed for another 4 minutes or until light and fluffy.

Add flour to egg mixture and beat just until combined.

In a small saucepan, combine milk and butter, heating and stirring until the butter melts. Add to the batter and beat until coombined.

Pour batter into the pan and bake for 20-25 minutes, or until a toothpick inserted near the center comes out clean.

Cool in pan on a cooling rack.