Wheat Thin-like Crackers

I have been wanting to try to make some more of my food from scratch, both for health reasons and for cost reasons.  When I make these from scratch, there is just 7 ingredients, nothing processed.  I really like these, as well as the rest of the family.  I hope you enjoy them as well. 

Wheat Thin-like Crackers

Ingredients:  1 1/4 cup Whole Wheat Flour

1 1/2 Tbsp Sugar

1/2 tsp Salt

1/4 tsp Paprika

4 Tbsp Butter

1/4 cup Water

1/2 tsp Vanilla

Combine dry ingredients in a medium size bowl.  Cut the butter into the dry ingredients until the mixture looks like large crumbs.  None of the crumbs should be bigger than a pea in size.  Next combine water and vanilla and pour into dry ingredients.  Mix together until well combined.  Do not over mix or you will have a tough cracker. 

Work with only a fourth of the dough at a time, and roll out in to a thin sheet.  As thin as you can get without tearing the dough.  Next cut into 1 inch squares and place onto a parchment lined cookie sheet ( I used a baking stone).  Sprinkle with additional salt and bake at 400 for 5-10 minutes.  When the crackers cool, they will crisp up.  I ended up cooking mine for about 8 minutes. 

Spinach and Black Bean Lasagna

Once again, I apologize for the picture.  I got this recipe from a sweet lady at work who is a great cook.  Everyone couldn't stop eating it, so I snapped a picture as fast I could.  I made this for my mother in laws birthday.  Between 4 adults and two kids, there was only 3 pieces of lasagna left.  I know it may sound a little strange, but, please, just give it a chance.  It is so yummy!  It is a little spicy, so if you aren't into spice, you might not care for it too much.  The only person that thought it was too spicy was a 3 yr old.  Hope you enjoy!

Spinach and Black Bean Lasagna

Ingredients:  2 Eggs, beaten

15 oz Ricotta

10 oz Frozen Spinach, thawed and squeezed dry

1/4 cup fresh Cilantro, chopped

1/2 tsp Salt

4 cups Pepper Jack Cheese, shredded

2 can Black Beans, drained & rinsed

1 jar Pasta Sauce

1/2 tsp Cumin

9 Lasagna Noodles, cooked & drained

Preheat oven to 350.  Mix together eggs, ricotta, spinach, cilantro, salt, and one cup of cheese.  In a separate bowl, mash black beans then add pasta sauce and cumin.  Mix well. 

Start assembling the lasagna in a 13x9 baking dish. 

Spread a little of the bean mixture to coat the bottom of the dish.  Layer 3 noodles, spinach mixture, shredded cheese, 3 noodles, spinach mixture, shredded cheese, bean mixture, 3 noodles, bean mixture, shredded cheese.

Bake for 45 minutes to 1 hour until golden and bubbly.  Allow to cool for 10-15 minutes before cutting.



Chicken Parmesan

This is probably one of my favorite meals that I make.  I just don't make it too often, and I really don't know why.  I always fully enjoy it.  This is really not that hard of a recipe to make.  I do hope that you try it.  Hope you enjoy!

Chicken Parmesan

Ingredients:  4 Chicken Breasts, boneless, skinless

                   2 cups Flour

                   1 cup Breadcrumbs

                   1/4 cup Parmesan Cheese, grated

                   1 tsp Garlic Powder

                   2 Eggs, beaten

                   1 lb Spaghetti Noodles

                   8oz Tomato Sauce

                   1 jar Favorite Spaghetti Sauce

                   1 tsp Italian Seasoning

                   1/2 tsp Garlic Powder

                   1/2 cup Mozzerella Cheese, shredded

For coating on chicken, have 3 seperate plates.  On one plate, place 1 cup of flour and season with salt and pepper to taste.  On second plate, place beaten eggs.  On third plate, place 1 cup of flour, breadcrumbs, parmesan cheese, garlic powder, and salt and pepper. 

Dredge chicken in to plain flour and shake off excess.  Next coat with eggs and then place into flour, breadcrumb mixture and coat well.  Repeat for other chicken breasts. 

Pre-heat a deep skillet, on medium-high heat, with enough olive oil to come up about 1/2 inch the side of the skillet.  Brown chicken in skillet until the crust is golden brown, about 3-4 minutes a side. 

Meanwhile, combine spaghetti sauce, tomato sauce, italian seasoning, and 1/2 tsp garlic powder in separate sauce pan.  Allow to heat through.

Place chicken on a greased cookie sheet and bake at 350 for about 20 minutes.

While chicken in cooking, cook spaghetti noodles.

After chicken is done cooking, spoon a little sauce over each chicken breast and top with some mozzerella cheese.  Place back into warm oven to allow cheese to melt. 

To serve, place noodles on the plate, spoon sauce on top of the noodles, and place the chicken on top.

Sprinkle with more parmesan cheese, if desired.

Cherry Pudding Cake

I made this recipe for my son, who loves cherries.  This is super yummy and warm.  I got this recipe from a website that I visit often,  thepioneerwoman.com.  Hope you enjoy!

Cherry Pudding Cake

Ingredients:  Cake- 1 cup Sugar

                              2 Tbsp Butter, softened

                              1 whole Egg

                              1 cup All-Purpose Flour

                              1 tsp Baking Powder

                              1/8 tsp Salt

                              1/2 cups Whole Milk

                              1 can (15oz) Cherries in Syrup, drained, juice reserved

                              1/2 cups Pecans, finely chopped

                  Sauce- 1 cup Juice from Cherries (add water to make one cup if needed)

                              1 cup Sugar

                              1 Tbsp All-Purpose Flour

                              1 Tbsp Butter

                              1/2 tsp Vanilla Extract

                             

Preheat oven 325.  Generously butter a 9x9 square baking dish.

Cream together butter and sugar.  Add egg and mix well.  Sift flour, baking powder, and salt.

Add flour mixture to mixing bowl, alternating additions with milk.

Add cherries and pecans and mix. 

Pour batter into baking dish, smooth out top and bake for 40 minutes.

While the cake is in the over, combine cherry juice, sugar, and flour in a small saucepan.  Bring to a boil and boil for 8 minutes or until the sauce is thick.  Turn off the heat and add butter and vanilla. 

Drizzle 1/3 of the sauce on the cake as soon as it comes out of the oven.  Spread the sauce over the top of the cake and allow to soak into the cake.  Let the cake sit for 10 minutes.  Serve the cake in bowls and pour more sauce on top.

I topped mine off with some ice cream.



Nutter Butter Truffles

Boy, are these good!  I LOVE peanut butter and chocolate together any which way I can get it.  These are super easy to make and are perfect to pass out for Christmas.  Hope you enjoy!

Nutter Butter Truffles

Ingredients:  1 package Nutter Butter Cookies

                   8 oz Cream Cheese at room temp

                   1/2 cup Peanut Butter

                   Chocolate Candy Coating

Place Nutter Butter cookies into food processor and process until cookies are fine crumbs.

Add softened cream cheese and peanut butter to crumbs and mix well until everything is combined.

Using a tablespoon or small ice cream scoop, make mixture into balls.

Refrigerate cookie mixture for one hour on a foil lined cookie sheet.

Melt chocolate candy coating.

Roll balls in chocolate and place on cookie sheet to dry.

Keep truffles in an air tight container in fridge.

Aunt Barbara's Egg Rolls

This recipe comes from my Aunt Barbara.  I've been wanting a recipe for egg rolls, and I've been bugging her for hers.  She gave it to me this past week and I could not wait to eat them.  They turned out wonderful!  Hope you enjoy!  Here is my aunt's recipe straight from her.

Egg rolls
2 pkgs egg roll wrappers
1 head of cabbage shredded (cut out core & thick stems) or 2 pkgs of coleslaw mix
shredded carrots (leave out if using coleslaw mix)
finely chopped onion
1 can bean sprouts drained & rinsed
1 lb of ground beef

Brown ground beef in large dutch oven - drain & rinse
Put back in dutch oven, add cabbage, carrots, onions & bean sprouts. Stir well to get ground beef off bottom of pot and everything mixed well. ADD NO LIQUID!! VEGS WILL GIVE OFF ENOUGH LIQUID TO STEAM THEM. Cover and cook on low stirring often until cabbage and vegs are cooked and very tender.
Drain off all liquid when vegs are done.

I usually dump in teriyaki sauce instead of soy sauce because soy sauce is too thin. You can add a little soy sauce at this point but not too much. You don't want vegs too wet because you're egg rolls will steam when they fry and get soggy.

Roll in egg roll wrappers and deep fry in peanut oil or vegetable oil until golden brown. Bring out the soy sauce and sweet & sour sauce and eat!! Sometimes I use only half of the filling and we put the rest over rice.

Chicken Salad Pie

Sorry this isn't the best picture.  I had made these for my husband's potluck at work and I had already wrapped them up before I remembered to take a picture.  I know the name of this may sound a little strange, but, man, is this good.  I was hesitant at first to make this, but now, it is requested at my husband's holiday potlucks every year.  This year, someone even offered to pay for one.  I wasn't going to turn that down!  Hope you enjoy!

Chicken Salad Pie

Ingredients:  3cups Chicken, cooked and diced

                   1/2 cup Mayonnaise
                   1/2 cup Sour Cream
                   1 can Cream of Chicken Soup
                   1/2 to 1 cup of Celery, diced
                   1 tsp Celery Salt
                   2 Tbsp Onion, diced
                   2 Tbsp Lemon Juice
                   1 can Water chestnuts, sliced & coarsely chopped
                   1/2 cup Slivered Almond, toasted
                   1/2 cup Cheddar Cheese, shredded
                   Deep Dish Pie Crust
                 
Preheat oven to 350.  Combine all ingredients and place in pie shell. Bake for 30 min, top with more cheese and bake an additional 10 min.  Serve warm. 


                

Cheeseburger Soup

Oh my goodness, is this the best soup! Everyone I make this for just loves it.  My kids love it, heck, even my momma loves it (and she is very picky).  This is the perfect soup for a cold night.  Hope you enjoy!

Cheeseburger Soup

Ingredients:  1lb Ground Beef or Turkey

                   2 tsp Dried Onion Flakes

                   1/2 cup Butter

                   1 1/2 tsp Celery Salt

                   1 1/2 cup Shredded Carrot

                   2 tsp Dried Basil

                   2 tsp Dried Parsley

                   4 Chicken Bouillon Cubes

                   4 cups Water

                   3 1/2 cups Diced Potatoes

                   1/4 cup Flour

                   3 cups Milk

                   16oz Velveeta

Brown ground beef or turkey with dried onion in large soup pot.  Remove from pot, drain, and set aside. 

Melt 4 Tbsp of butter in pot and saute carrots, basil, and parsley until carrots are tender.

Add bouillon and water and bring to a boil. 

Add potatoes and ground beef, lower to a simmer and cook 10-12 minutes.

While soup is simmering, melt 6 Tbsp of butter in a separate pot. 

Stir in flour into melted butter.

Whisk in milk and cook until thick and smooth.

Add milk mixture to soup and bring to a boil.

Reduce heat and add Velveeta and salt & pepper to taste. 

Allow Velveeta to melt and then serve hot.



Chicken Thighs with Apples & Onions

This was a pretty good recipe.  It was a little more work than I anticipated, probably because I was playing referee with the boys while trying to cook.  This is one of those recipes for when I have a little extra time to cook on the weekends.  The apples were really good after cooking with the chicken.  We had my mother in law over for dinner, and she really loved it.  Of course, my husband loved it, he ate more than his share.  He tells people that he is a walking billboard for my cooking!  Hope you enjoy!

Chicken Thighs with Apples & Onions

Ingredients:  8 skin-on, bone-in Chicken Thighs

                   2 Tbsp Olive Oil

                   1 large Onion, cut into large chunks

                   2 cooking Apples, cut into chunks

                   2 to 3 Tbsp Honey Mustard

                   1 cup Chicken Broth

                   1 1/2 tsp unsalted Butter, softened

                   1 Tbsp all-purpose Flour

1. Preheat oven to 450.  Season the chicken with salt & pepper.  Heat olive oil in an oven proof skillet over medium-high heat.  Add chicken, skin side down, and cook until golden & crispy, about 6 min.  Turn over chicken and cook an additional 2-3 minutes.  Remove from pan.  Pour off all but 2 Tbsp of drippings from pan.
2. Add onions & apples to skillet, season with salt & pepper.  Cook until slightly softened, about 4 min.  Mix broth with mustard and add to skillet, bring to a boil.  Add chicken, skin side up, to skillet.  Transfer skillet to the oven and roast until chicken is cooked through, about 20 min.
3. Mix the butter & flour together to form a paste.  Remove chicken from oven.  With a slotted spoon, remove chicken, apples & onions from pan.  Bring the pan juices to a simmer and add in butter/flour mixture.  Bring to boil and allow to thicken for about 2 min.  Season with salt & pepper and spoon over chicken. 

Corn-Mushroom Risotto

     All I can say about this is yum, yum, yum!  This is sooooo good.  Sometimes, on the weekends, I like to stop and cook something comforting and something that may take a little longer than the short time I have  during the week.  Hope you enjoy. 

Corn-Mushroom Risotto

Ingredients:  4 slices of Bacon, diced
                   3 ears of Corn, husked
                   2.5 ounces Shiitake Mushrooms
                   2 Portabello Caps
                   3 Tbsp Unsalted Butter
                   2 medium Shallots, chopped
                   1 1/4 cups Arborio Rice
                   1 cup Chicken Stock
                   1/2 to 3/4 cup grated Parmesan Cheese
      
1.  Cook bacon in large saucepan until crisp.  Remove with slotted spoon and drain on paper towels.
2.  While bacon is cooking, cut corn off of cobs.  Snap cobs in half and put in a pot with 7 cups of water; bring to low simmer.
3.  Stem and slice mushrooms.
4.  Cook the mushrooms in pan with the bacon drippings for about 3-5 minutes.  Season with salt & pepper and transfer to a plate.
5.  Add butter and shallots to the pan, season with salt and pepper.  Cook until soft, about 2 minutes. 
6.  Add rice to shallots and cook, stirring, 1 minutes. 
7.  Stir in chicken stock until absorbed, then add 1 tsp salt and the corn kernels.
8.  Ladle in 1/2cup of the hot corn broth, stirring until absorbed.  Continue adding broth in 1/2cup incrementd, allowing it to be absorbed before adding more, until rice is just tender, about 20 minutes.
9.  Stir in cheese, mushrooms, & bacon.  Season with salt and pepper.

Serve and enjoy the creamy comfort!