Thursday, January 6, 2011

when in doubt...

don't know what to make for dinner??

I suggest to make a yummy salad!
This will be a common meal from now on at our house

Monday, November 15, 2010

Butternut Squash

Such a yummy fall side dish

Things You'll Need:

* Large knife
* Butter
* Butternut squash
* 9-by-13 cake pan
* Pot holders
* Large spoon

1.Preheat the oven to 350 degrees and cut the squash in half. Place your squash on a cutting board and make sure to cut lengthwise so you have two long pieces.
2.Scoop out the seeds and stringy bits with your spoon. The seeds and stringy parts are located on both sides of the squash halves. Feel free to discard the scooped out portion.
3.Spray a cake pan with non stick cooking spray and place your squash halves face down. The cut edge should touch the bottom of the cake pan.This will prevent the sliced side from getting dry and rubbery while baking in the oven.
4.Fill the cake pan with 1/4 cup water. This will prevent drying of the squash as well. You want your squash to be moist when you take it out of the oven.
5.Bake the squash for 1 hour. The time may vary depending on the size of your squash. In general, however, 1 hour should work for most average sized butternut squashes
6.Test the squash after an hour to make sure you can easily stick a fork through it's flesh. If your fork can puncture the flesh without any problem or effort, your squash is ready. If there is still some resistance on the fork, close the oven door and wait another 10 minutes.
7.Remove from oven and let cool for 10 minutes before scooping out the flesh. The Squash will be very hot, so you will want to wait before handling one. Once it has sat for 10 minutes, pick one side up with a pot holder and scoop out the flesh. Do this for both sides of the squash.
8.Place the butternut squash flesh into a serving bowl. When you have all the squash scooped, grab a fork or potato masher and go to work. If you need more moisture, add 1 tbsp. of butter to the bowl. Serve and enjoy.

Fluffy pancake mix

Garret and I wanted pancakes Saturday morning, after looking in the kitchen I thought we didn't have any mix (we did it was just in a box instead of a bag so i looked right passed it) so i made these... im pretty sure from now on I will make these and not use they box or bag! They were so so good!


3/4 cup milk

2 tablespoons white vinegar

1 cup all-purpose flour

2 tablespoons white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

2 tablespoons butter, melted

cooking spray



Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".


Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.


Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Wednesday, October 6, 2010

Sweet and Sour


I buy this packet in the store, I think you can find it at any store really, they are over in the oriental section not by the other spice packets.
follow the directions on the back, make some rice and wallah! you have yourself a yummy dinner. You can use chicken or pork for this meal!

Tuesday, September 21, 2010

Fresh Tomatoe Pasta

I made this for dinner last night and really loved it!

1 tbs Extra Virgin Olive Oil
1/2 Onion
1 lb Ground Beef
1 tbs dried Parsley
2 tbs dried Oregano
8 Fresh Tomatoes
(if you dont have fresh you can use 2 cans of tomatoes just wont be as yummy)
2 Cans of Beef Stock
1/2 Cup Water
Corkscrew Pasta

Heat up your EVOO and add your diced onion. Saute.
Add your Ground Beef and cook until browned
Add your dry Spices
After meat is cooked slice and add your tomatoes along with Beef Stock and Water.
Let that come to a boil and add your Pasta
Make sure the Pasta is covered, if not add more water.
Cook until Pasta is al dente and serve

This recipe came from my a combo of recipes and my own mind :) it would not have been so delicious if it wasn't for the tomatoes heather give me from her very own garden. she cant eat them because shes pregnant and it gives her heart burn :) I feel sorry for her but I sure am grateful for them!

Friday, September 17, 2010

Marinade for Steak

We had this for dinner a few nights ago and liked it.
I just wish I would have let it sit a little longer, but it was very good!


  • 1 cup vegetable oil
  • 1/2 cup soy sauce
  • 1/3 cup red wine vinegar
  • 1/4 cup fresh lemon juice
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons Dijon-style prepared mustard
  • 1 onion, sliced
  • 2 cloves garlic, minced
In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, ground black pepper, mustard, onion, and garlic. Mix together well, and use to marinate your favorite meat.

Friday, August 27, 2010

Cheesy Chicken & Salsa Skillet

Thinking about making this for dinner tonight

What You Need

2 cups multi-grain penne pasta, uncooked
1 lb. Boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup Frozen corn, thawed
1 large Green pepper, cut into short thin strips
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

Make It

COOK pasta as directed on package.

MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.

DRAIN pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

Wednesday, August 25, 2010

Simple Chicken Cordon Bleu

4 skinless, boneless chicken breast
4 slices Swiss or Provolone cheese
4 thin sliced smoked ham
1/4 cup all-purpose flour
1 egg; beaten
1 cup Italian seasoned bread crumbs
4 tablespoons butter
1/2 cup chicken broth
1 cup whipping cream
Pound chicken breast to 1/4-inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on each breast. Roll up each breast using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then in egg and finally in bread crumbs. Place seam side down in baking dish that has been sprayed with Pam. Place 1 tablespoon butter on each piece of chicken.

Bake at 350°F for 35 minutes until juices run clear. Meanwhile, in a saucepan, combine broth and whipping cream; season to taste (salt, pepper, garlic, oregano). Simmer on low stirring until thickened; Pour over chicken.

Monday, August 9, 2010

BBQ Chicken Pizza

The Pizza Dough I got a mix from Winco that we used and it was wonderful!
We used a Sweeter BBQ Sauce

Then added Chicken that I had cooked and shredded
Topped it all off with Mozzarella Cheese
and that's it!
My Tip: We had some extra dough left over so I made it the same way as a pizza but rolled it up and cut it like a cinnamon roll! my mom calls them Pizza Rolls and they are my FAVORITE!

Thursday, August 5, 2010

What I cant live without...

If you dont have this...

you should get it! Our condo has no room for a BBQ so I bought this for garret for his birthday. BEST THING I EVER BOUGHT! We love it. I probably use it about twice a week for fish, chicken, hamburgers, steak, veggies and the best panini sandwiches!... its amazing.

Emerilware GC4009002 Electric Grill and Panini Maker

That is just a random link, but I looked on many different sites for the best price.
Best part about it... its DISHWASHER SAFE!
so no clean up at all!

Wednesday, August 4, 2010

Layered Summer Salad

I haven't made this yet but how pretty is this? Would be great to bring to a BBQ!

What You Need

4 cups torn romaine lettuce
1-1/2 cups KRAFT Shredded Mild Cheddar Cheese, divided
2 cups sliced fresh mushrooms
1 small Red onion, sliced, separated into rings
2 Tomatoes, chopped
1 pkg. (10 oz.) frozen peas, thawed
1/2 cup KRAFT Real Mayo Mayonnaise
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped fresh basil
4 slices OSCAR MAYER Bacon, cooked, crumbled

Make It

LAYER lettuce, 1 cup cheese, mushrooms, onions, tomatoes and peas in 3-qt. bowl.

MIX mayo, sour cream and basil; spread over salad, completely covering top of salad.

TOP with remaining cheese and bacon. Refrigerate 5 hours.

Kraft Kitchens Tips

Enjoy a serving of this colorful salad with a serving of your favorite grilled meat at your next summer get-together.
Substitute fresh spinach for the romaine.

Tuesday, July 20, 2010

Chicken and Avacado Wraps

3 Flour tortillas (10 inch)
1-1/2 cups shredded lettuce
1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips
1 small Tomato, chopped
1 Avocado, peeled, chopped
2 Tbsp. chopped red onion
2 Tbsp. KRAFT Original Barbecue Sauce
2 Tbsp. KRAFT Ranch Dressing


TOP tortillas evenly with lettuce, chicken, tomato, avocado and onion.

MIX barbecue sauce and dressing; drizzle evenly over tortillas.

ROLL-UP tortillas. Secure with toothpicks.

Tuesday, June 29, 2010

My Own Guac

I was just playing with these ingredients and my family loves it. So I should share

6 Avocados
1 Cup of Herdez Salsa
1/2 Cup of Sour Cream
2 tbs Lemon Juice
1 Tbs Lime Juice
Salt and Pepper to taste

Cut and peal the avocados in a larger bowl. Mash with a fork until you get the consistency you like. Add all other ingredients and mix together. Serve with chips!

Monday, June 28, 2010

Weeknight Lasagna Toss


1 lb. lean ground beef
2 Green peppers, chopped
3 cloves Garlic, minced
1 jar (24 oz.) spaghetti sauce
1-2/3 cups Water
1/4 cup KRAFT Zesty Italian Dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese


BROWN meat in large saucepan; drain.

ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; cover.

COOK on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

Sunday, June 27, 2010

Sweet & White Potato Spears

My Tip:
I take out the dressing and sometimes the cheese and add salt and pepper

1-1/2 lb. Sweet potatoes (about 3), cut into thin spears
1-1/2 lb. baking potatoes (about 3), cut into thin spears
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh parsley

HEAT oven to 375°F.

TOSS potatoes with dressing.

SPREAD onto lightly greased baking sheet.

BAKE 1 hour or until potatoes are tender, turning after 30 min. and sprinkling with cheese the last 5 min. Top with parsley.