Archive for February, 2009

Menu Mondays

February 23, 2009

Pretty bare-bones week this week. Tuesday is actually my birthday, but DH has an evening meeting that night, and I have a dentist appointment that day (UGH).

Hopefully we’ll celebrate next weekend 😉

Monday: steak, broccoli, pasta
Tuesday: homemade mac n cheese, baked ham, green beans
Wednesday: turkey tacos with mexican rice
Thursday: California BLT’s
Friday: leftover turkey tacos


Almond Sandwich Cookies

February 22, 2009

I made these as a little Valentine’s Day treat for my co-workers. Mmmm..they’re delicious.

I could’ve sat down with a glass of milk and ate the entire batch!! I’ll definately be making these again.

I made them per the instructions this time (using the pre-made sugar cookie dough), but I’d like to try making them with a homemade sugar cookie dough recipe next time. Biggest reason being that the recipe claims this makes 7 1/2 dozen sandwich cookies. Uh…I got more like 2.5 dozen.

Almond Sandwich Cookies

1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
1/2 cup all-purpose flour
1/2 teaspoon almond extract
1 tablespoon granulated sugar (I used large granule sugar instead)

2 cups powdered sugar
1/4 cup butter, softened
4 teaspoons milk (I actually needed a smidge more…)
1/4 teaspoon almond extract
1 drop red food coloring (I used 2 — and use whatever color you want!)

– Heat oven to 350 degrees F
– Break up the cookie dough into a large bowl and stir or knead in additional flour and almond extract until well blended (I just used my Kitchenaid mixer with the paddle)
– Shape dough into 1/2″ balls and place balls 1″ apart on ungreased cookie sheets
– Press bottom f glass dipped in granulated sugar on each ball until 1/4″ thick; prick the top of each cookie with a fork (I ended up rolling the balls in the sugar and then proceeding — my sugar wouldn’t stick to my glass)
– Bake 6-8 minutes, until set but not brown. Cool 1 minute then remove from the cookie sheet to a cooling rack and cool completely (about 20 minutes)
– To make the icing, beat filling ingredients together with an electric mixer on low speed until smooth and creamy. Spread about 1 teaspoon (this seemed like a lot for a 1/2″ cookie…) on the bottoms of half the cookies, then top each with another cookie, bottom side down. Press gently.
– Store in the refrigerator; remove 15-20 minutes before serving for optimal flavor.

Skillet Noodle Lasagna

February 17, 2009
DH and I LOVED this recipe, and it makes so much food we had it for 2 dinners, and a couple of lunches! It actually re-heats really well — better than regular lasagna!

I made it as a weeknight meal, so it’s pretty quick as well.

Our only complaint is we’d like more spinach — next time I’ll make it with fresh, chopped spinach so I can add as much as I want!

Skillet Noodle Lasagna

1/2 lb pasta, any size/shape you prefer (I used shells)
1 container (1 lb) cottage cheese
1 10 oz package frozen creamed spinach, thawed
1 lb ground meat (I used beef)
Pepper, oregano and garlic powder to taste
1 large 32 ou jar pasta sauce
1 package (8 oz) shredded cheese (I used mozzarella/provolone mix)
1/4 c grated Parmesan

– In a large skillet (12″ and probably somewith with high sides, as this layers up quickly) cook your ground meat, drain any fat and season to taste with black pepper, oregano and garlic powder.
– When done, transfer to a bowl and set aside.
– Cook noodles according to package directions. Drain.
– Meanwhile – combine the cottage cheese and creamed spinach in a bowl.
– In the skillet, spread a layer of pasta sauce, about one cup, over the bottom.
– Top with about 1/3 of the noodles, then layer in your meat, and then top with another 1/3 of your noodles.
– Top those with 1/2 of the remaining pasta sauce, then add your cottage cheese mixture and 1/2 of the package of shredded cheese.
– Finally add on your remaining noodles followed by the remaining sauce.
– Cover skillet and turn to high heat and bring to a rapid simmer.
– Reduce to medium heat, and simmer for about 10 minutes.
– Sprinkle on your remaining shredded cheese and Parmesan cheese.
– Replace cover and simmer for another 2 minutes.
– Remove from heat and let stand for about 10 minutes.
– Serve.

Menu Mondays

February 16, 2009

Pretty non-descript week this week, as I will be spending every waking moment at home preparing for my grandma, mom, and mom’s boyfriend to visit me in my new house for the first time!

No clue what I’ll be feeding them — so those updates will probably come later.

What I’m feeding DH and I this week…

Monday: Steak for dinner, and I’m off so I think I’m going to make these cookies for my co-workers

Tuesday: Crockpot Chicken Parisienne (I actually got this off the linked site, but I see Erica also made it last week!)

Wednesday: spaghetti with meat sauce and homemade bread

Thursday: Chicken Parisienne leftovers

Friday: Guests arrive — trying to decide what to make!….

February 12, 2009
Your standard pepperoni above…
And the deliciousness of salami pizza. Seriously…if you’ve never had it, I really highly reccommend you try it. Mmm!

Menu Mondays

February 9, 2009

Not much to report for this week’s menu — pretty standard week!

Saturday: Bacon Wrapped Stuffed Chicken, Mashed Ptatoes, Green Beans and Corn (for MIL’s birthday)
Sunday: Prep a breakfast casserole for work Monday, make DH bread for lunches
Monday: Steak, roasted or steamed broccoli, pasta
Tuesday: Chicken Pot Pie/Chicken and Biscuits (depending on time)
Wednesday: Skillet Noodle Lasagna
Thursday: Leftovers
Friday: Leftovers, OR, my Dad potentially coming to visit. We’ll see!

Lemon Delight

February 7, 2009

I grew up eating this plain/simple dessert. It “feels” like a light dessert, but don’t be fooled — it still contains an entire can of condensed milk!
This dessert is especially good in the summer — it’s a frozen dessert, so it’s a refreshing, and it keeps for a long time (A few weeks) in the freezer, so it’s easy to have on hand.

Lemon Delight
(Family Recipe)
2 tbsp butter
1 cup graham cracker crumbs
1 tbsp graham cracker crumbs for topping

– Melt butter and mix with graham cracker crumbs, then press into the bottom of an 8×8 dish

1 (21 oz) lemon pie filling
1 small can, Eagle Brand Condensed Sweetened Milk
1/2 cup “Real Lemon” juice

– Beat ingredients together until smooth, then pour the lemon mixture on top of the graham cracker crumbs

1 (8 oz) Cool Whip

– Spread Cool Whip on top of lemon mixture, and sprinkle remaining graham cracker crumbs on top

– Freeze for at least 3 hours before serving. To serve, sit out at room temperature for 15-20 minutes to make it easier to cut.

– To make it “fancy”: slice lemons thinly and place on top of cool whip.

Velvet Crumb Cake

February 7, 2009

We’ve had some A-M-A-Z-I-N-G Florida strawberries in our local farmers market lately, and its such a nice pick-me-up from all the cold weather, snow, and ice. I think DH and I have been through 5 quarts in 2 weeks!

What with all of this happy strawberry deliciousness, I thought I should share my favorite way to eat strawberries…

I grew up eating strawberries and shortcake, like most people. But after I met my DH, his mother introduced me to Velvet Crumb Cake.
I’ve never looked back.

I scoff at your shortcake! Your shortcake has nothing on the velvet crumb!

This cake is amazing. The recipe was originally a whole cake that had nothing to do with strawberries (I’ll post the Honey Crisp Topping that’s supposed to go on it at the bottom of this post), but somewhere along the line, the cake-sans-topping became the most delicious accoutrement to fresh strawberries that I’d had in a long time!

I didn’t photograph it the way I like to eat it, because it’s not the prettiest thing: I like to put a slice of this cake in a bowl, top it with strawberries that have been sitting in some sugar, then pour about 1/2 cup of milk over the whole shebang, and top it with whipped cream.

Oh my god, it’s sinful. And heavenly. All at the same time.

Velvet Crumb Cake

1 1/2 cups Bisquick baking mix
1/2 cup sugar
1 egg
1/2 cup milk
2 tbsp shortening (I use butter)
1 tsp vanilla extract
– Heat oven to 350 degrees F
– Blend all ingredients in a large mizer bowl on low speed 1-2 minutes, scraping the bowl frequently
– Beat 4 minutes at medium speed in your mixer bowl
– Pour the batter into a greased and floured 8×8 (or 9×9) square pan
– Bake 30 to 35 minutes or until wooden toothpick inserted in the center comes out clean
– (If using the Honey Topping listed below…) While warm, spread with Honey Crisp Topping
– (If eating it with strawberries like I do…) Cool, slice and serve.
– I store mine in the refridgerator to get more life out of it, but that’s up to you.

Honey Crisp Topping
3 tbsp butter or margarine, softened
1/3 cup honey
1/4 cup shredded coconut
1/2 cup crushed Wheaties cereal
1 can (8.5 oz) crushed pineapple, drained
– Mix together and spread on warm Velvet Crumb Cake

Garlic Parmesean Roasted Potatoes

February 7, 2009

We definately struggle with side dishes in our household — the same old sides just get boring!

I’m always looking for a new way to perk up an old favorite — in this case, potatoes.

These are tasty, and SUPER simple to make for a weeknight meal — that makes them woooooonderful!

Garlic Parmesan Roasted Potatoes
(Picky Palate)

5 lb bag of potatoes (I used Idaho), washed and cut into 1″ cubes
3 tbsp olive oil
1/2 tsp garlic salt
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 cup grated parmesan cheese

– Preheat oven to 400 degrees F
– Spread cubed potatoes on a large baking sheet and drizzle evenly with olive oil
– Sprinkle garlic salt, kosher salt, black pepper and parmesan cheese over the potatoes
– Using your hands, gently toss the ingredients together so the potatoes are well coated with olive oil and spices
– Bake for 45-55 minutes, or until potatoes are fork tender and golden brown
– Taste test, and add more seasoning if necessary.

Menu Mondays

February 2, 2009

Couple of items didn’t get made last week, so this week has a few additions…

Saturday: “Shortcake” for some delicious Florida strawberries I picked up at the farmer’s market, the last-week-referenced lemon dessert
Sunday: Homemade bread for DH’s weekday lunches, stromboli for the superbowl (and dinner)
Monday: steak, steamed broccoli, pasta
Tuesday: chili with sweet corn and honey muffins
Wednesday: Last week’s homeless count was postponed to this night. Pizza at the count with the other volunteers.
Thursday: Leftover chili and rice mixed with cheese and sour cream and wrapped up in a tortilla. Mmmm…
Friday: Spaghetti with meat sauce/ potentially eating out