This is one of my staples for holidays, parties, etc. Modified from allrecipes.com
The link calls for dried dill, but I do not like that flavor so I omitted it.
Ingredients
2 (8 ounce) packages refrigerated crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1/4 teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
Veggies as needed (I use tomatoes, broccoli, shredded carrots, but you can add anything you want here)
Cheddar cheese
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
2.Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
3.Bake for 10 minutes, let cool.
4.In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.
Saturday, July 31, 2010
Thursday, July 29, 2010
Honey Pear Crisp
What do you do with a bag of delicious pears straight from your parent's tree?
Honey Pear Crisp! Courtesy of Vintage Victuals it came out absolutely delicious. No walnuts for me. I used all purpose flour, light brown sugar and just a shake or two of ginger. I cooked it for a little longer and dotted more butter on it later, I didn't have it incorporated enough the first time around. Better luck next time!
3-4 large pears, peeled and thinly sliced
4 tablespoons salted butter, divided
2 tablespoons honey
1/2 cup quick cooking oats
1/2 cup whole wheat flour
1/2 cup dark brown sugar
1 teaspoon cinnamon
a pinch of ginger
1/4 cup chopped walnuts
Preheat your oven to 375 degrees. Grease a small oven-safe dish – an 8×8″ square will work fine.
Layer the pear slices in the prepared dish. Dot the top with 1 tablespoon of the butter. Drizzle the honey over the top of the pears.
In a small bowl, combine the rest of the butter, the oats, flour, brown sugar, cinnamon, and ginger. Use a fork or a pastry blender to cut the butter into the dry ingredients until it resembles coarse crumbs. Sprinkle the mixture evenly over the pears. Finally, sprinkle the walnuts on top.
Bake for 15-18 minutes, until the topping is browned and the filling is bubbly. Serve warm with whipped cream, ice cream, or frozen yogurt.
Honey Pear Crisp! Courtesy of Vintage Victuals it came out absolutely delicious. No walnuts for me. I used all purpose flour, light brown sugar and just a shake or two of ginger. I cooked it for a little longer and dotted more butter on it later, I didn't have it incorporated enough the first time around. Better luck next time!
3-4 large pears, peeled and thinly sliced
4 tablespoons salted butter, divided
2 tablespoons honey
1/2 cup quick cooking oats
1/2 cup whole wheat flour
1/2 cup dark brown sugar
1 teaspoon cinnamon
a pinch of ginger
1/4 cup chopped walnuts
Preheat your oven to 375 degrees. Grease a small oven-safe dish – an 8×8″ square will work fine.
Layer the pear slices in the prepared dish. Dot the top with 1 tablespoon of the butter. Drizzle the honey over the top of the pears.
In a small bowl, combine the rest of the butter, the oats, flour, brown sugar, cinnamon, and ginger. Use a fork or a pastry blender to cut the butter into the dry ingredients until it resembles coarse crumbs. Sprinkle the mixture evenly over the pears. Finally, sprinkle the walnuts on top.
Bake for 15-18 minutes, until the topping is browned and the filling is bubbly. Serve warm with whipped cream, ice cream, or frozen yogurt.
Wednesday, July 28, 2010
Sauteed Mushrooms
OH so easy and oh so delicious! Straight from allrecipes.com, we followed the recipe except omitted the wine. And the basil. So I guess it was just butter, mushrooms, and garlic. Delicious!
1 tablespoon butter
2 pounds sliced fresh mushrooms
4 cloves garlic, minced
1 teaspoon dried basil
1 cup red wine
Directions
1.Heat the butter in a skillet over medium heat. Add the mushrooms and garlic; cook and stir until the mushrooms are a light golden brown, about 10 minutes. Stir in the basil.
2.Reduce heat to low, and pour the wine into the skillet. Simmer until most of the wine has evaporated. Serve immediately.
1 tablespoon butter
2 pounds sliced fresh mushrooms
4 cloves garlic, minced
1 teaspoon dried basil
1 cup red wine
Directions
1.Heat the butter in a skillet over medium heat. Add the mushrooms and garlic; cook and stir until the mushrooms are a light golden brown, about 10 minutes. Stir in the basil.
2.Reduce heat to low, and pour the wine into the skillet. Simmer until most of the wine has evaporated. Serve immediately.
Tuesday, July 27, 2010
Creamy Taco Mac
I've seen this across many different blogs. I'm not a big hamburger helper fan. But since we have half a cow in the deep freeze, I often need creative ways to make ground beef, so I put this on the menu. It's good for what it is - nice and creamy and cheesy. I like my steak bites better, but this wasn't bad:-)
I used a version from Lauren's Kitchen
Ingredients
1.25 lbs ground turkey
1/2 onion, chopped
8 oz dry pasta + 1 cup reserved pasta water
1 16oz jar of salsa
4 Tbsp mild taco seasoning
3 oz cream cheese
1/2 cup sour cream
salt & pepper
1 cup shredded Mexican cheese, plus more for garnish
Bring a large pot of salted water to boil and cook pasta per directions. Reserve one cup of pasta water.
Over medium heat, brown ground turkey until no longer pink. Add onion and cook 5 minutes. Add taco seasoning and salsa. Allow to simmer over low heat for 5 minutes. Add cooked pasta, reserved water, cream cheese, sour cream, and shredded cheese. Give it a good stir until cheeses are melty and incorporated. Simmer over low heat for 2-3 minutes. Season with salt & pepper, as desired. Top off with cheddar cheese for extra cheesy goodness.
I used a version from Lauren's Kitchen
Ingredients
1.25 lbs ground turkey
1/2 onion, chopped
8 oz dry pasta + 1 cup reserved pasta water
1 16oz jar of salsa
4 Tbsp mild taco seasoning
3 oz cream cheese
1/2 cup sour cream
salt & pepper
1 cup shredded Mexican cheese, plus more for garnish
Bring a large pot of salted water to boil and cook pasta per directions. Reserve one cup of pasta water.
Over medium heat, brown ground turkey until no longer pink. Add onion and cook 5 minutes. Add taco seasoning and salsa. Allow to simmer over low heat for 5 minutes. Add cooked pasta, reserved water, cream cheese, sour cream, and shredded cheese. Give it a good stir until cheeses are melty and incorporated. Simmer over low heat for 2-3 minutes. Season with salt & pepper, as desired. Top off with cheddar cheese for extra cheesy goodness.
Sunday, July 25, 2010
Menu Plan Monday
Hi there! If it seems like we have a lot of repeats, it's because I didn't get the chance to make everything last week! So we'll try the Cheddar Chicken and Creamy Taco Mac again this week. But the steak bites are fabulous and so easy we seem to make them all the time now! It's actually great because we have 1/2 a cow in the freezer so we have plenty of sirloin and it doesn't call for too much else!
Monday
Breakfast – Cereal
Lunch – PBJ, frozen WW meal
Dinner – Chicken Fajitas, salad
Tuesday
Breakfast – Cereal
Lunch – PBJ, frozen WW meal
Dinner – Creamy Taco Mac, Corn
Wednesday
Breakfast – Cereal
Lunch – turkey/bacon on onion roll, frozen WW meal
Dinner – Steak Bites, sautéed mushrooms, salad
Thursday
Breakfast – Cereal
Lunch – PBJ, frozen WW meal
Dinner – Cheddar Cracker Chicken, Boxed Rice Pilaf, Frozen Veggies
Friday
Breakfast – Cereal
Lunch – PBJ, frozen WW meal
Dinner – OUT
Sunday, July 18, 2010
Menu Plan Monday
Just another week of trying to save money:
Monday
Breakfast – Cereal
Lunch – turkey/bacon on onion roll
Dinner – beef tacos, Spanish rice
Tuesday
Breakfast – Cereal
Lunch – PBJ (J) leftover taco & rice bowl (A)
Dinner – Chicken Alfredo
Wednesday
Breakfast – Cereal
Lunch – turkey/bacon on onion roll
Dinner – Meatloaf, Twice Baked Potatoes, Corn
Thursday
Breakfast – Cereal
Lunch – PBJ (J), soup & toasted cheese (A)
Dinner – Creamy Taco Mac, Green Beans
Friday
Breakfast – Cereal
Lunch – EAT OUT (J), leftover taco mac (A)
Dinner – Cheddar Cracker Chicken, Boxed Rice Pilaf, Frozen Veggies
Wednesday, July 14, 2010
Hot Crash Potatoes
From Pioneer Woman! Here they are -
12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste
Preparation Instructions
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste
Preparation Instructions
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
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