Veggie Pizza

This is one of my favorite apps.


1 package crescent rolls
1 package cream cheese
2 tbls Miracle Whip
1/2 package of Hidden Valley Ranch powder mix


Chop lots of veggies (I use a food processor) below are my favs:

• carrots


• broccoli


• cauliflower


• green peppers

Once chopped set aside.

Mix: Miracle Whip, cream cheese, ranch powder mix

Roll crescent rolls flat
Bake a little less that the package recommends (you all know your ovens so base "a little less" on your knowledge) and let cool

Once the crust has cooled spread the cream cheese mix evenly and top with chopped veggies.

Refrigerate for an hour and and cut into bite size pieces.

Sausage Stuffed Jalapenos

With football season here, I thought a yummy appetizer recipe was in order. My husband loves these, and they've been a hit with friends too.

Sausage Stuffed Jalapenos

* 1 lb. ground pork sausage
* 1 (8 oz.) package of cream cheese, softened
* 1 cup shredded parmesan cheese
* 1 lb. large fresh jalapeno peppers, halved lengthwise and seeded (it is best to use plastic/rubber gloves for this process)
* Ranch dressing (optional)

Directions:

1. Preheat oven to 425 degrees.

2. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.

3. In a bowl, mix the sausage, cream cheese, and parmesan cheese. Spoon about 1 tablespoon of the sausage mixture into each jalapeno half. Arrange stuffed halves into baking dishes.

4. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.

Oreo Truffles

This is probably the most requested recipe I have. They are easy and so delicious! I got the recipe from another blog I love, Bakerella. After making them myself, I have a few things I always stick to, so the basic recipe plus my suggestions are below. Enjoy!

Oreo Truffles

1 package Oreo cookies (divided… use cookie including the cream center)
1 8oz. package cream cheese (softened)
milk and white chocolate bark

1. Finely crush all but 7 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency.

2. Stir in softened cream cheese. Use the back of a large spoon to help mash the two together.

3. Roll the mixture into 1" balls and place on wax paper covered cookie sheet.

*At this point, I put them in the freezer for a bit to harden while I melt the chocolate.

4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can then drizzle the white chocolate over the top.

5. Once dry, refrigerate and enjoy!

Helpful hints:
*You can crush the 7 remaining cookies and sprinkle them on top as a garnish.
*The best chocolate I have found for melting and dipping is at Fry's. It is the Kroger brand chocolate bark, and found in the baking aisle.
*I like to melt the white chocolate and place it in a Ziploc bag. Snip off one corner and drizzle over the top!
*You can use mint Oreos too!
*You can do this with Nutter Butters as well! You would use an entire package of Nutter Butters, minus 5 cookies.
*It is fun to get creative with them! I have made them in different shapes, including egg-shaped for Easter. I dipped them in chocolate and then drizzled pastel colored candy melts over them.

Baja Fish Tacos

I made these and the family loved them...even Grandma! They were super easy with this shortcut...I used fish sticks. I like the lightly breaded sticks from Trader Joes, but I know that there are other yummy ones. For a side I made refried black beans.

What you'll need for the tacos:
cabbage
shredded cheese
tortillas (flour or corn)
pico de gallo

Prepare fish sticks as directed on box

Baja Sauce:
Makes 1 1/2 cups

Ingredients
1/2 cup sour cream
1/2 cup mayonnaise
1 small jalapeño pepper, seeded and diced
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro

Preparation
Combine all ingredients; stir well.

Bon Appetit!!

Soft Pretzels

This recipe comes from another great site I love to visit, The Smitten Kitchen. The boys and I love soft pretzels so I thought we would give them a shot at home. They came out really good! They are pretty easy to make, just a little time consuming. The down side is that they don't keep well, and are best eaten right away. I wrapped some up and tried freezing them, so I will let you all know if that works out. Enjoy!

Makes 16 full-sized or 32 miniature

2 cups warm water (100°F to 110°F)
1 tablespoon + 2 tablespoons sugar
1 packet active dry yeast
5 to 6 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 teaspoons canola or other neutral oil
1/4 cup baking soda
1 large egg
Coarse or pretzel salt

Vegetable-oil cooking spray

1. Pour warm water and 1 tablespoon sugar into bowl of electric mixer fitted with a dough hook* and stir to combine. Sprinkle with yeast, and let sit 10 minutes; yeast should be foamy.

2. Add 1 cup flour to yeast, and mix on low until combined. Add salt and 4 cups more flour, and mix until combined, about 30 seconds. Beat on medium-low until dough pulls away from sides of bowl, about 1 1/2 minutes. Add another 1/2 cup flour, and knead on low 1 minute more. If dough is still wet and sticky, add 1/2 cup more flour (this will depend on weather conditions); knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about ten times, or until smooth.

3. Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.

4. Heat oven to 450°F. Lightly spray two baking sheets with cooking spray (parchment paper, ungreased, also works). Set aside. Punch down dough to remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into 16 pieces (about 2 1/2 ounces each) or 32 if making miniature pretzels, and wrap in plastic.

5. Roll one piece of dough at a time into an 18-inch-long strip. [I find the pretzels much easier to roll on an unfloured board, oddly enough, but see what works for you.] Twist into pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel. Continue to form pretzels; eight will fit on each sheet (you may need a third sheet if making miniatures). Let pretzels rest until they rise slightly, about 15 minutes.

6. Meanwhile, fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda (and step back, it foams up quickly) and remaining 2 tablespoons sugar. Reduce to a simmer; transfer three to four pretzels to water. Poach 1 minute on each side. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.

7. Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle with salt. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack, or eat warm. Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for two days. Do not store in covered container or they will become soggy.

Walnut Crusted Chicken

So I made this recipe awhile ago for a picnic. It is always hard to come up with an easily portable protein to take to a picnic or bonfire or a concert in the park. And it is nice to switch things up from the usual sandwiches. I made it the night before and then just served it cold with some dipping sauces. It was very easy and pretty delish. Figured with summer and all it would be a great recipe to share for all those summer picnics...although do Zonies even go on picnics...to hot right?? I can't believe I can even forget that.

8 medium chicken breast halves boneless and skinless
1 C. walnuts
1 C. dry breadcrumbs
1 t. salt
1/4 t. ground red pepper
2 eggs

In a food processor or blender, blend walnuts with 1/2 of the bread crumbs until finely ground. Place mixture in a bowl and add remaining bread crumbs, salt and red pepper. Mix well.

Beat eggs in a pie plate (or shallow dish)

Cut each chicken breast into 2 pieces. Dip the chicken pieces into the egg and then roll it in the walnut crumb mixture. Place chicken pieces on a cookie sheet that been sprayed with non stick cooking spray. When you have finished all the chicken spray a light coating of the spray on the chicken.

Bake for 25-30 minutes, until chicken is brown and golden and the juices run clear.

Cool chicken and refrigerate. Serve with dipping sauce.

Ranch, BBQ sauce, any one really...here is a recipe for a Honey Mustard dipping sauce.

3/4 cup mayonnaise
3 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon lemon juice or juice from 1/2 lemon
Horseradish, to taste
2 tablespoons orange juice (more or less as needed)
Combine all ingredients except orange juice; stir well. Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2 or 3 hours.

Raspberry-Topped Lemon Muffins

I got this recipe from Mauri's cousin, who is always making tasty treats! These muffins are so good!

1 1/8 cups sugar, divided
4 teaspoons finely grated lemon peel (from two large lemons)
2 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 cup buttermilk
2 teaspoons vanilla extract

1 1/2 1/2-pint containers (about) fresh raspberries

Preheat oven to 375°F. Line 14 standard muffin cups (or 56 minis) with paper liners. Mash 1/8 cup sugar and lemon peel in small bowl until sugar is slightly moist. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and lemon sugar. Beat in flour mixture.

Divide batter among muffin cups (the 2/3-3/4 level worked well for minis). Top each large muffin with 4 raspberries (or mini muffins with one each). Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes (baking time was on the shy side of 20 minutes for mini muffins).

Makes approximately 14 large or 56 mini muffins.

*If you do not have buttermilk on hand, you can make some by taking 1 tsp. white vinegar or lemon juice, and adding enough milk to make one cup. Let it sit for 5 minutes before using.

Zach's Chickadee-Chicken

So, our six year old son Zach has always been a challenge to feed simply because he likes very few things. He is a healthy eater loving fresh fruits and raw veggies, but protein has been difficult unless it is in the shape of a machine-pressed nugget (and whether or not that is actually protein is very questionable). Well, one lovely day I crossed my fingers and tried the following "recipe" only to find smiling faces and pleads for second helpings sitting at the table next to me. Score for Mommy!!

Zach's Chickadee Chicken
(a recipe you probably already have)

One bottle of Newman's Own Italian Dressing (this brand is a MUST)
Chicken Breasts (butterflied and pounded thin)

Place the pounded chicken in a Pyrex dish with the Newman's dressing and allow to marinate for 2-3 hours. Grill, serve with a green salad and crunchy bread and thank me later.

The Dinner Blahs . . .

So I would assume that as wives and mothers we all suffer from the "Dinner Blahs" now and then. We tend to get stuck in a cooking rut making the same 10 or 15 things over and over because we know the recipes by heart and because our children will successfully eat them without putting up much of a fuss. At this point though, my kiddos are branching out (in a culinary fashion, that is) and I am looking for new kid-friendly things that will please both my children and my hubby. Our typical fare consists of chicken breasts or ground beef (in some form or another) and veggies, but my standard marinades are getting old and I am looking to you ladies for a little meal pick-me-up. If any of you have tried and true recipes you are willing to share, please post them here. Happy cooking!

-Amanda
(The Newest Lady Gourmet)

Salsa for Grilled Fish

Serve this salsa with grilled meats, fish, and other seafood. It is also just really good with some tortilla chips!

3 large ripe plum tomatoes, diced
1/2 English cucumber, peeled and finely diced
salt (at least 2 teaspoons)
freshly ground black pepper to taste
2 jalapeno peppers, stems removed, finely diced
1 large white onion, finely diced
1 bunch cilantro, cleaned and chopped
4 large Haas avocados, cut into 3/4-inch chunks


Place the tomatoes and cucumbers in a large bowl and top with the salt and pepper. Let stand for 10 to 15 minutes. Place all other ingredients except for avocado in the bowl. Mix well and fold in avocado. Cool in refrigerator for about 1 hour before serving.

Makes about 4 cups.

Oh My, Calzone Pie

1 pkg pie crust
1 1/4 cup garlic marinara
1 pkg ground tukey (use/add any filler ingredient you want...sometimes we add pepperoni & mushrooms)
1 cup shredded mozzarella cheese
1/4 cup ricotta cheese

Mix ground turkey with one egg, a couple splashes of milk, some onion powder, & 1/4c italian bread crumbs and brown on stove

Mix ricotta with marinara.

Follow the directions on the pie crust pkg for double crust. Cover bottom of pie crust with marinara and then add filling. Top filling with remaining marinara and mozzarella cheese. Cover with remaining pie crust, cut a few slits in the top, and bake for 15-20 minutes or until crust is golden brown.

Eclaire Cake

My mom makes this for family gatherings and everyone loves it, kids and adults alike. Enjoy!

Crust:
1 cup water
1 cup flour
1/2 cup margarine
4 eggs

Boil water and margarine; remove from heat. With wooden spoon, beat in flour. Add eggs one at a time until smooth. Spread in greased 17 x 11 cookie sheet. Bake at 400 degrees for 25 minutes, or until light brown. Remove from oven; push down crust with wooden spoon (crust will be puffy when removed from oven).

Filling/Topping:
8 oz. cream cheese (softened)
3 cups milk
2 small packages vanilla instant pudding
2 small containers Cool Whip
Hershey's chocolate syrup

With electric mixer, cream the cream cheese; add milk slowly. Add pudding; beat 3 minutes. Spread pudding mixture on crust. Spread Cool Whip over the pudding and drizzle chocolate syrup over the top.

Neiman Marcus Cookies

My mom made these at Christmas. They are soooooooooo yummy. Make note, this recipe may be halved because it makes A LOT of cookies.

2 cups butter
24 oz. Chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. Soda
1 tsp. Salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. Baking powder
2 tsp. Vanilla
3 cups chopped nuts (your choice)

Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda . Add chocolate chips, Hershey bar, and nuts. Roll into balls, and place two inches apart on a cookie Sheet. Bake for 10 minutes at 375 degrees.

Makes 112 cookies.

Tortilla Soup

This soup is not the fastest to make, but it is soooo delish!

Ingredients
2 Tbs vegetable oil
2 cloves garlic, minced
3 Tbs ground cumin
1 (28 oz) can crushed tomatoes
3 (4 oz) cans chopped green chili peppers, drained
4 (14 oz) cans vegetable broth
1 (11 oz) can whole kernel corn
1 can black beans
1 package frozen pepper and onion stir fry mix (I buy the pepper mix and add one yellow onion chopped)
shredded chicken (I usually boil about 3 breasts and shred)
tortilla chips
shredded cheddar cheese
diced avocado

Directions:
Heath the oil in a large pot over medium heat. Stir in the pepper and onion mix, garlic, and cumin, and cook until tender.

Mix in the tomatoes and chili peppers. Pour in the broth and season with salt and pepper.

Bring to a boil, reduce heat to low, and simmer about 30 minutes.

Mix into the soup corn (drained), black beans, and shredded chicken. Continue cooking 5 minutes. Add a squeeze of lime juice before serving.

Serve into bowls over tortilla chips. Top with cheese and avocado.

Spinach and Turkey Enchiladas

This is EASY EASY EASY! Loaded with spinach but cheesy and super yummy.

1 lb ground turkey - browned and drained
1 jar of salsa (I use mild so not too spicey for kids to eat)
8 oz. cream cheese
1 bag of spinach
1 lb of shredded cheese
flour tortillas (can use corn if want)
1 large can of green enchilada sauce.

Brown turkey and drain. In pan you cooked turkey in combine the salsa, cream cheese and spinach. Heat until cream cheese melted. Stir in the ground turkey. Coat bottom of casserole dish with a little of the enchilada sauce. Spoon mixture into tortillas and roll...place in dish seam side down. Cover with remaining sauce and cheese.

Bake at 350 until bubbly...about 30 minutes.

Simple Chicken Marinade

OK...I found this recipe about a year ago and everyone I have made it for LOVES it (especially my husband.) It's simple and delicious.

INGREDIENTS

3/4 cup reduced sodium/lite soy sauce
1 cup low fat mayonnaise
6 skinless, boneless chicken breast halves - pounded or sliced thin
*1 tsp. minced garlic (the recipe doesn't call for garlic but I add it anyway)


DIRECTIONS

In a medium bowl, mix together the soy sauce and mayonnaise (and garlic if you use it.) Save a small amount so you can drizzle it over the chicken once cooked. Add the chicken and turn to coat. Cover, and marinate for at least 30 minutes. The longer you marinate the better though.

Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.
Place the chicken onto the grill with a thick coating of the marinade. Discard remaining marinade.

Cook for about 10 minutes per side, or until chicken is firm and juices run clear.

Welcome!

Well Ladies, here it is! I can't wait to get started sharing recipes and tips for making all of our lives a little easier and a lot yummier! So dive right in and tell us what's cookin' in your kitchen! XOXO