Sunday, December 25, 2011

Christmas Greetings

Wishing you a Christmas filled with love on this joyous holiday as we celebrate the birth of the Christ child.

Friday, December 23, 2011

Cake Mix Recipes: Peanut Butter Brownie Cookies

1 (19.5 oz.) package brownie mix
1/4 cup butter, melted
4 ounces cream cheese, softened
1 large egg
1 cup powdered sugar
1 cup creamy peanut butter
1/2 can chocolate frosting

Heat oven to 350°F. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon until well blended (dough will be sticky). Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.

Mix powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.

Bake 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes. Spread thin layer of frosting over peanut butter portion of each cooled cookie.

Makes 24 cookies

Monday, December 19, 2011

Bread Machine Garlic Bread

1 cup warm water (70° to 80°) 1 tablespoon margarine, melted
1 tablespoon nonfat dry milk powder
1 tablespoon sugar
1-1/2 teaspoons salt
4-1/2 teaspoons dried parsley flakes
2 teaspoons garlic powder
3 cups bread flour
2 teaspoons active dry yeast

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check the dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Yield: 1 loaf, 16 slices (about 1-1/2 pounds)
Servings: 1 slice
Calories per Serving:108
Note: Shape in loaf pan and bake in oven if prefered.

Monday, December 12, 2011

December 12-18 Menu Plan

My family is volunteering this week for 3 days at Community Care Train so it is another crockpot week for us.

Monday: Crockpot Meatball Subs

Tuesday: Crockpot Pot Roast w/ Potatoes and Carrots, and Corn

Wednesday: Leftovers

Thursday: Honey Glazed Ham, Scalloped Potatoes, and Peas

Friday: Chicken Poppyseed Casserole, Egg Noodles, and Corn

Saturday: Stroganoff-Topped Potatoes, and Green Beans

Sunday: Meatloaf, Mashed Potatoes, Peas, and Carrots

Submitted to:
Visit I'm an Organizing Junkie to see more menu ideas.

Crockpot Meatball Subs

1 package of frozen meatballs or precooked homemade meatballs
1 jar of marinara sauce
mozarella cheese slices
hoagie rolls

Place meatballs in the crockpot. Cover with marinara sauce. Heat on high for a couple of hours or on low for 4 hours. Once meatballs are done, place in hoagie rolls and top with mozzarella cheese.

Chicken Poppyseed Casserole

3 cups of cooked shredded chicken 1 can of cream of chicken soup
1 cup of sour cream
1/2 can of water
1 and 1/2 tubes of butter flavored crackers crushed
1 heaping tablespoon of poppy seeds
1 stick of butter

Heat in a saucepan the chicken soup, sour cream, and water. Mix chicken and creamy mixture together and pour in a casserole dish. Mix crumbled crackers and poppy seeds together. Place on top of the chicken mixture. Take butter and cut into pats and place all over the top of the crumb mixture. Place in a 350 degree preheated oven for about 45 minutes.

Thursday, December 8, 2011

Honey Peanut Butter Popcorn

3 quarts popped popcorn
1 cup sugar
1/2 cup honey
1/2 cup light corn syrup
1 cup peanut butter
1 teaspoon vanilla extract

Cook sugar, honey, and corn syrup to a rolling boil. Remove from heat and add peanut butter and vanilla. Pour over popcorn, stirring to coat. Spread on greased aluminum foil to cool. Break into bite-size pieces. Makes 5 quarts.

Monday, December 5, 2011

December 5-11 Menu Plan

We have a potluck on Tuesday, volunteering over the weekend at Marmon Valley Farm, along with several other busy days. It looks like it's going to be a crockpot and chicken week.

Monday: Crockpot Chicken Tacos, Buttered Rice, and Green Beans

Tuesday: Potluck- All Day Macaroni & Cheese

Wednesday: Crockpot Savory Creamy Chicken Breasts, Egg Noodles, and Peas

Thursday: Crockpot Cabbage & Spinach Soup, and Garlic Bread

Friday: Leftovers

Saturday: Meal Provided at Marmon Valley Country Christmas

Sunday: Slow Cooker Chicken and Dumplings, Carrots, and Corn

Submitted to:
Visit I'm an Organizing Junkie to see more menu ideas.

Crockpot Chicken Tacos

3 boneless skinless chicken breasts
1 Tbsp chili powder
3 Tbsp lime juice
1 cup of salsa
1 cup frozen corn
1 cup blackbeans (optional)
jalapeno’s (optional)

Line chicken breasts in the bottom of a crockpot. In a very small bowl, mix the chili powder with the lime juice, and pour over the chicken breasts. Make sure chicken is evenly coated. Set crockpot on Low and cook for 5-6 hours or until chicken is thoroughly cooked and is easy to shred.

Remove the chicken, shred, and put back in crockpot. Add salsa and frozen corn and mix thoroughly. Let cook for 45 minutes or until cooked through. Serve with tortillas, cheese, sour cream.

Crockpot Cabbage & Spinach Soup

1 shredded cabbage
10 oz. package of frozen spinach
4 carrots
head of garlic smashed
2 tomatoes
1 cup of water
cracked black pepper

Place all ingredients in slow cooker (crockpot) for 8 hours on Low.

Crockpot Savory Creamy Chicken Breasts

5 chicken breasts, halves, boned and skinned 2 tablespoons butter or margarine
10 3/4 ounces cream of chicken soup
1/2 cup celery
1/2 cup chicken broth
1 teaspoon tarragon or rosemary leaves
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder or garlic
Salt to taste
1 8-ounce can mushrooms, drained

Rinse chicken breasts and pat dry; place in Crock-Pot. In a saucepan, combine remaining ingredients and heat until smooth and hot. Pour over chicken breasts. Cover and cook on low setting for 8 to 10 hours.
Servings: 5