Monday, May 31, 2010

Grilled Bacon and Tomato Pizza

5 slices bacon, (I use turkey bacon) cut into 1/2-inch pieces
1/2 cup garlic-and-herbs spreadable cheese
1 package (10 oz) prebaked Italian pizza crusts (two 8-inch crusts)

1 large plum (Roma) tomato, cut into 10 thin slices
1 TBS. extra-virgin olive oil
1/4 cup chopped fresh basil leaves

Heat gas or charcoal grill. In 10-inch skillet, cook bacon over medium heat, stirring frequently, until crisp. Drain on paper towel; set aside.
Spread cheese evenly on pizza crusts. Top with tomato and bacon. Drizzle with oil.
Place pizzas on grill over low heat. Cover grill; cook 4 to 8 minutes or until bottoms are deep golden brown and toppings are warm. Sprinkle basil over pizzas. Cut each into 8 wedges.

(recipe and picture from

Saturday, May 29, 2010

Grilled Turkey Pitas- Great alternative to a Memorial Day Burger!

1 medium tomato, sliced
1/2 medium cucumber, thinly sliced
1/4 cup purchased balsamic vinaigrette
1lb. lean ground turkey
11/2 tsp. dried Italian seasoning
1/2 tsp. garlic-pepper blend
1/2 tsp.salt
4 (1-oz.) thin slices Havarti cheese
2 (8-inch) whole wheat pita (pocket) breads, halved

Heat gas or charcoal grill. In shallow bowl, mix tomato, cucumber and vinaigrette. Let stand while preparing patties.

In medium bowl, combine ground beef, onion, Italian seasoning, garlic-pepper blend and salt; mix well. Shape mixture into 4 oblong patties, about 1/2 inch thick.

When grill is heated, place patties on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover grill; cook 11 to 13 minutes, turning once. During last 1 to 2 minutes of cooking time, place cheese on patties; cook until melted. Place cheese-topped patties in pita bread halves. Spoon tomato-cucumber mixture into bread halves with patties.

Wednesday, May 26, 2010


Hello everyone! I AM TAKING A FEW DAYS OFF!
I am on a very much needed getaway and will be back on Friday! I am sorry for the down time. I am in 100 degree weather by a very amazing pool! HAVE a WONDERFUL Memorial Day! If you are having a BBQ and are in need of a recipe or 2, check out the Search section along the side of the blog and search all the recipes! HAPPY COOKING!!! See you in a couple of days!

Tuesday, May 25, 2010


1 box Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix
1/2 cup frozen corn
1/4 cup mayonnaise
1/4 cup barbecue sauce
2 cups shredded rotisserie chicken
1 cup cherry or grape tomatoes, halved
12 butter lettuce leaves, or your favorite salad
4 medium green onions, chopped (1/4 cup)

Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally, adding corn during last 2 minutes of cooking. Drain pasta and corn; rinse with cold water. Shake to drain well.

In large bowl, stir together Seasoning mix, mayonnaise and barbecue sauce. Stir in pasta, corn, chicken and tomatoes. Line serving plate with lettuce leaves. Top with salad mixture; sprinkle with green onions. Serve immediately, or cover and refrigerate 1 hour to chill.

Monday, May 24, 2010

Chicken Cordon Bleu Chowder

2 cans (18.5 oz each) Progresso® Rich & Hearty chicken corn chowder
1 cup cubed cooked chicken
1 cup diced cooked ham
1 cup shredded Swiss cheese (4 oz)
1 TBS chopped fresh chives

I added a little water to get to desired consistency
In 3-quart saucepan, heat chowder, chicken and ham over medium-high heat 5 minutes, stirring occasionally. Slowly stir in cheese. Cook about 2 minutes longer, stirring frequently, until cheese is melted. Serve topped with chives.

Sunday, May 23, 2010

Lemonade Pie- EASIEST dessert you'll ever make!

1 (14oz) can eagle brand condensed milk
1 (4oz) can frozen lemonade concentrate (you can use Pink or Raspberry Lemonade as well for color and taste!)
2/3 carton of Cool Whip (can be sugar free, but DO NOT use fat free, the recipe wont set)
1 9 inch cookie crumb crust (I use nilla wafers)
Blend condensed milk and thawed lemonade. Fold in Cool Whip and our into crumb crust. Chill until firm. Serve and enjoy!

Saturday, May 22, 2010

Roasted Vegetable and Chicken Manicotti

1 pound asparagus, cut into 2-inch pieces
1 medium red bell pepper, cut into pieces
1 cup halved mushrooms
1 TBS. olive or vegetable oil
1/2 tsp. lemon-pepper seasoning
1/4 tsp. salt
12 uncooked manicotti shells
1 envelope (1.8 ounces) white sauce mix
2 1/4 cups milk
1/4 teaspoon dried marjoram leaves
1 1/2 cups shredded Havarti cheese
2 cups diced cooked chicken

Heat oven to 450ºF. Toss asparagus, bell pepper, mushrooms, oil, lemon-pepper seasoning and salt until vegetables are coated. Spread in ungreased 9X 13 pan. Roast about 20 minutes or until vegetables are crisp-tender. Cool slightly. Coarsely chop vegetables. While vegetables are roasting, cook and drain manicotti as directed on package. In 1 1/2-quart saucepan, mix sauce mix and milk. Heat to boiling, stirring constantly. Stir in marjoram; remove from heat.

Reserve 1 cup vegetables for topping. Mix remaining vegetables, 1 cup of the cheese, the chicken and 1/2 cup of the sauce. In bottom of ungreased rectangular baking dish, 13x9x2 inches, spread about 1/4 cup sauce. Spoon chicken mixture into manicotti shells; arrange in dish. Spoon remaining sauce over manicotti. Sprinkle with remaining 1 cup vegetables and 1/2 cup cheese.
Cover and bake 30 minutes. Uncover and bake about 10 minutes or until bubbly.

Friday, May 21, 2010

French Dip Sandwiches!

1 (4 pound) boneless beef roast
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3 whole black peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
20 slices French bread

Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water (you can use beef broth as well to make it that much better) to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.

Thursday, May 20, 2010

Grilled Taco Nachos

5 cups tortilla chips
1 can (15 oz) black beans, drained, rinsed and mashed
1 can (4.5 oz) chopped green chiles, drained
2 tsp. taco seasoning mix
2 Roma tomatoes, chopped
2 medium green onions, sliced
2 cups finely shredded Colby-Monterey Jack cheese blend

Heat gas or charcoal grill. Spray 12x18-inch foil pan with cooking spray. Spread tortilla chips in pan. In medium bowl, mix beans, chiles and taco seasoning mix; spoon evenly over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Cover pan with foil.

Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes or until cheese is melted. Carefully remove foil garnish with sour cream and guacamole.

Wednesday, May 19, 2010

MK's Chinese Chicken Salad

8 boneless, skinless chicken breasts
2 heads lettuce (your favorite greens, iceberg is best for this recipe)
1/2 cup almonds, sliced
1 small can mandrain oranges
1/2 cup, won ton skins
1 cup soy sauce
1 cup sugar
Boil chicken and dice. Combine soy sauce and sugar and stir until sugar is dissolved. Place chicken in 9x13 pan (or 2) and pour soy sauce mixture over. Allow to marinate overnight or as long as possible, stir once or twice durint this time. Prepare lettuce and place in large salad bowl. In a small frying pan toast almonds until lightly brown. Slice won-ton skins into strips and sry until golden brown and set aside.

2 TBS. sugar
1/2 tsp. pepper
1/4 cup oil
1 tsp. sesame seed oil
3-4 TBS. rice vinegar
Mix all dressing ingredients together and blend well. Salt and pepper to taste. Place chicken, almonds, oranges and won-tons in with salad greens and toss. Allow people to add their own dressing and the salad will last longer.

Tuesday, May 18, 2010

From my daughter.....

(In case you can't read it, it says, "Mom thank you for the food, I love it Mom.")
This is a note that I found from my 6 year daughter last night after I made dinner. Yesterday was a CRAZY day! BUT, this makes all this effort TOTALLY worth it! HAPPY COOKING EVERYONE!!!

Oven French Toast

1/4 cup butter
1 cup packed brown sugar
2 TBS. corn syrup
1/4 tsp. cinnamon
1/4 cup pecan pieces (optional)
1 loaf Texas toast bread
6 large eggs
1 1/2 cups milk
1 tsp. vanilla
1/4 tsp. salt
1/4 tsp. nutmeg
In a saucepan, brown the butter, then combine butter, brown sugar, corn syrup and cinnamon. Pour into a 9x13 pan. Sprinkle pecan pieces over the butter mixture. Arrange the bread slices on top of the butter mixture and nuts. Beat together eggs, milk, vanilla, salt and nutmeg. Pour the egg mixture over the top of the bread. Cover with plastic wrap and refrigerate overnight. Bake at 350 for 45 minutes.

Monday, May 17, 2010

Chicken Cheesesteaks

1 pound chicken strips
2 TBS. vegetable oil, such as safflower
Coarse salt and ground pepper
2 mixed bell peppers (ribs and seeds removed), thinly sliced

2 tsp. minced garlic
6 ounces sliced provolone cheese
4 soft hoagie rolls, split lengthwise
1/4 cup light olive oil mayonnaise

Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss chicken with 1 tablespoon oil; season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Transfer to a cutting board (reserve baking sheet); let cool, and thinly slice. Set chicken aside.

On baking sheet, toss together peppers, minced garlic and remaining tablespoon oil. Broil, tossing occasionally, until crisp-tender and slightly charred, 8 to 10 minutes; season with salt and pepper. Add chicken to broiled vegetables; toss, and spread in a single layer.

Top chicken and vegetables with cheese; broil until cheese is bubbling, 30 seconds to 1 minute. Scoop out most of the doughy center from both halves of rolls; discard. Spread rolls with mayonnaise; fill with chicken and vegetables. Serve immediately.
(Recipe and picture from

Sunday, May 16, 2010

Grilled Chicken with Sweet Chili Sauce

This recipe is a family favorite. It is wonderful on salmon as well.

2-4 skinless, boneless chicken breasts
2 TBS. Sweet chili sauce (any grocery store has this in the asian section)
1 TBS. soy sauce
2 tsp. olive oil

Marinate chicken breasts with the other ingredients for 15 minutes. Grill over medium high heat until cooked through, about 4-5 minutes on each side.

Friday, May 14, 2010

Homemade Scones

1 TBS. yeast in 1/2 cup warm water
2 cups milk, scaled and cooled
1/2 cup mashed potatoes (you can use instant)
1/2 cup butter, melted
5-6 cups flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/3 cup sugar
oil for frying

Dissolve yeast in warm water and add to cooled scalded milk, mashed potatoes and butter. Blend in 2 cups flour, the baking soda, salt and baking powder. Mix well then add enough flour to make soft dough. Knead well. Put in refrigerator overnight or chill a bit. Punch down while still warm. Roll out to about 1/2 inch thick and cut into strips. Fry in oil until golden brown on both sides. Sprinkle with cinnamon and sugar or serve warm with honey butter.

Thursday, May 13, 2010

Banana Split Brownie Pizza

1 box of your favorite brownie mix
Water, vegetable oil and eggs as called for on brownie mix box
1 quart (4 cups) favorite flavor ice cream, slightly softened
1 cup sliced fresh strawberries
2 medium bananas, sliced (1 1/2 cups)
1/2 cup chopped fresh pineapple
1/2 cup chopped pecans
1/4 cup hot fudge topping
Whipped cream, if desired

Heat oven to 350° F (325° F for dark or nonstick pan). Spray or grease 12-inch pizza pan. Make brownies as directed. Spread in pan. Bake 20 to 26 minutes or until toothpick inserted 2 inches from center comes out almost clean. Cool completely.

Spread slightly softened ice cream evenly over brownies. Freeze at least 1 hour or until ice cream is firm. Just before serving, top with strawberries and bananas; sprinkle with pineapple and pecans. Drizzle with hot fudge topping. Serve wiith whipped cream, if desired.
(recipe and picture from

Wednesday, May 12, 2010

Kicky Steak Strips with Rice

1/2 cup Worcestershire sauce
2 TBS. dijon honey mustard
1 pound top sirloin steak, cut into thin strips
1 cup uncooked long-grain white rice
2 cups water
1 TBS. olive oil
2 tsp. minced fresh garlic
1 tsp. pepper

In a medium container, mix Worcestershire sauce and mustard. Place steak strips in the mixture. Cover, and marinate in the refrigerator at least 30 minutes.
Place rice and water in a medium saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes.
Heat olive oil in a medium saucepan over medium heat. Stir in the garlic, and cook until tender. Season with pepper. Place steak into the saucepan and cook 5 to 7 minutes on each side, to desired doneness. Discard remaining marinade. Serve over the cooked rice.

(recipe and picture from

Tuesday, May 11, 2010

Pizza Fondue

1 loaf (16 oz) American cheese, cut into cubes
2 cups shredded mozzarella cheese
1 jar (28 oz) tomato pasta sauce
1/2 cupbeef flavored broth
1 loaf Italian bread, cut into 1-inch cubes, if desired

Spray inside of 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix cheeses, pasta sauce and broth. Cover; cook on High heat setting 45 to 60 minutes.
Stir until cheese is smooth. With rubber spatula, scrape down side of slow cooker to help prevent edge of fondue from scorching. Reduce heat setting to Low. Serve fondue with bread cubes and wooden picks or fondue forks for dipping. Fondue will hold up to 4 hours.
(recipe and picture from

Monday, May 10, 2010

Slow Cooker Turkey, Bacon and Avacodo Wraps

4 slices turkey bacon, cut into 1/2-inch pieces
2 lb turkey breast tenderloins, cut crosswise into 1-inch slices
3/4 cup barbecue sauce
2 TBS. taco seasoning mix
1 medium ripe avocado, pitted, peeled and mashed
2 cups shredded lettuce
1/2 cup drained roasted red or yellow bell peppers, large pieces cut up
8 tortillas (6 or 8 inch), heated

In 12-inch nonstick skillet, cook bacon over medium heat 4 to 6 minutes, stirring occasionally, until almost crisp. Add turkey slices to skillet; cook 4 to 6 minutes, stirring occasionally, until turkey is brown on all sides.

Spray 3- to 4-quart slow cooker with cooking spray. Place turkey mixture in cooker. Top with barbecue sauce and taco seasoning mix; stir to mix well. Cover; cook on Low heat setting 5 to 6 hours.

Remove turkey from cooker; place on cutting board. Use 2 forks to break up turkey; return turkey to cooker. Layer avocado, lettuce, turkey mixture and bell peppers on tortillas; roll up.

Saturday, May 8, 2010

BREAKFAST IN BED FOR MOM!!!! Strawberry Crepes!

1 cup Bisquick mix
3/4 cup milk
2 eggs
1 1/2 cups whipping cream
1/4 cup sugar
2 to 3 bananas, sliced
1 pint (2 cups) fresh strawberries, sliced, or 1 box (10 oz) frozen strawberries, partially thawed

In small bowl, stir all crepe ingredients until blended. Grease 6- or 7-inch skillet cooking spray; heat over medium-high heat. For each crepe, pour 2 tablespoons batter into skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula; turn and cook other side until golden brown. Stack crepes as you remove them from skillet, placing waxed paper between each. Keep crepes covered to prevent them from drying out.

In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff. Spoon about 3 tablespoons whipped cream down center of each crepe; top with 4 or 5 banana slices. Roll up; top each crepe with whipped cream and strawberries.

Friday, May 7, 2010

Yummy Waffles

1 1/2 cups flour
3 tsp. baking powder
1/2 tsp. salt
2 beaten egg yolks
1 1/4 cups milk
1/2 cups vegetable oil
2 stiff beaten egg whites
Stir together dry ingredients. Combine egg yolks and milk; stir into dry ingredients. Stir in oil. fold in egg whites, leaving a few "Fluffs"-- DO NOT OVER MIX!! Bake in pre heated waffle iron.

Thursday, May 6, 2010

Chocolate Covered Bananas

16 ounces semisweet chocolate, chopped
12 popsicle sticks or wooden skewers
4 banana's, peeled and cut crosswise into thirds
2/3 cup coarsely chopped salted peanuts or coconut

Place chocolate in a heatproof bowl set over (not in) a pan of gently simmering water. Stir just until melted.
Line a baking sheet with waxed paper. Insert a popsicle stick in one end of each banana piece. Dip banana, one piece at a time, in chocolate, spooning on additional chocolate to cover.
Sprinkle each banana with peanuts, and set on prepared baking sheet. Refrigerate until chocolate is firm, 20 minutes, or up to 3 days.
(recipe and picture from Martha

Wednesday, May 5, 2010

Slow Cooker BBQ Pulled Pork Fajitas!

1 pork boneless loin roast, (2 1/2 pounds), trimmed on fat
2 cups barbecue sauce
3/4 cup your favorite salsa, use a thick one
1 TBS. chili powder
1 tsp. ground cumin
1 bag (1 pound) frozen stir-fry bell peppers or you can also use fresh
1/2 tsp. salt
18 flour tortillas
Shredded cheese, if desired
Guacamole, if desired
Sour cream, if desired

Place pork in 3- to 4-quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin in small bowl; pour over pork. Cover and cook on Low heat setting 8 to 10 hours.

Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in stir-fry vegetables and salt. Increase heat setting to High. Cover and cook 30 minutes or until mixture is hot and vegetables are tender.

Using slotted spoon to remove pork mixture from cooker, fill each tortilla with 1/2 cup pork mixture. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with cheese, guacamole and sour cream.

Tuesday, May 4, 2010

Easiest Spaghetti and Meatballs

Coarse salt and ground pepper
1/4 cup finely grated Parmesan, plus more for serving
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1 large egg
1 pound ground beef chuck
1/4 cup plain dried breadcrumbs
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes in puree
3/4 pound spaghetti

Set a large pot of salted water to boil. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1 teaspoon pepper. Add beef and breadcrumbs; mix gently. Form into 16 balls.

In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add meatballs, and cook, turning occasionally, until browned, 8 to 10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cover partially, and cook, stirring occasionally, until meatballs are cooked through, 10 to 12 minutes. Meanwhile, cook pasta until done. Drain, and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan.
(recipe and picture found at

Monday, May 3, 2010

Mexican Chicken Pizza! HAPPY CINCO DE MAYO Week!

1 1/2 cups flour
1 TBS sugar

1/4 tsp. regular active dry yeast
1/4 tsp. coarse (kosher or sea) salt
3/4 cup warm water
1 tablespoon olive oil
1/3 cup yellow cornmeal
Additional cornmeal
2 cups shredded Mexican cheese blend
1 1/2 cups shredded cooked chicken
1 can (14.5 oz) diced tomatoes, drained
1/2 medium yellow bell pepper, chopped (1/2 cup)
1/4 cup sliced green onions (4 medium)
1/4 cup chopped fresh cilantro

Heat oven to 450°F. In medium bowl, mix 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough.

On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.

Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown.

Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with cilantro! (YOU CAN ALSO MAKE THIS PIZZA ON ANY PIZZA CRUST!)
(Recipe and picture found at

Sunday, May 2, 2010

Homemade Granola

5 cups old fashioned oats
1 cup sliced almonds
1/2 cup flax seed
1 cup wheat germ
1 1/2 cups high quality honey
1/2 cup olive oil
1 TBS. vanilla or almond extract
2 tsp. cinnamon

Mix dry ingredients and set aside. Warm honey and oil and stir in vanilla and cinnamon. DO NOT BOIL! Just make warm. Pour mixture over dry ingredients and mix well. Spread on a large baking sheet. Bake at 300 degrees for 30 minutes or until lightly browned. Stir several times during baking process. Store in an air tight container.
*You may also add craisins, coconut, dried fruit, white chocolate chips (add chips after the baking process.) I have also added toffee chips!

Saturday, May 1, 2010

Cake Mix Cinnamon Rolls and Cream Cheese Frosting

CINNAMON ROLLS1 white or yellow cake mix package
2 pkg. yeast
1 tsp. salt
2 cups flour
3 cups flour
butter to taste
cinnamon to taste
sugar to taste

Combine the first 4 ingredients. Add 2- 1/4 cups hot water. Mix. Add 3 cups flour and knead until well mixed. Let rise until doubled. Push down and roll out into a large triangle. Mix butter, cinnamon and sugar. Sprinkle over dough. Roll up and cut in 1- 1/2 inch slices. Let rise until doubled. Bake at 350 degrees for 20 minutes. Frost while still warm with cream cheese frosting. Makes about 18 rolls.

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
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