Experiment Underway

Just so my followers know, I'm not slacking or laying around eating bonbons. I'm on a mission to come up with a baked potato soup recipe. Tonight was test soup #1.  Not bad, but not exactly what I was looking for. 
My goal is to come up with a thick, creamy soup with chunks of potatoes.  I want to top my soup with bacon bits, cheese, and a dollop of sour cream. I'll let ya know when I get there.

Chocolate Chip Cookies

There are few things that are better than a homemade chocolate chip cookie.  Here is the recipe I've been making since I was in 4H.  I haven't changed a thing except the type of margarine I use.  There are two things that will effect how your cookie comes out.  The type of margarine you use and the type of pan.   I use a heavy duty jelly roll pan for my cookies.  I know that you are suppose to bake cookies on a pan with no sides, but I have always had good luck on my jelly roll pans my mom bought me for a wedding shower.

What you will need: 1/2 cup of stick margarine (I usually by the Imperial brand. Do not use light), 1/2 cup of butter flavored Crisco, 1 cup brown sugar, 1/2 cup granulated sugar, 1 tsp vanilla, 2 eggs, 2 1/2 cups all purpose flour, 1 tsp soda, 1 tsp salt, chips of your choice

Cream the margarine and sugar for a good while so it's real creamy.  Add the eggs and vanilla and beat those in as well.  Don't forget to scrape down the sides of your bowl so everything gets mixed real well.  Add your dry ingredients.  Some recipes will tell you to sift them together first; I never do that.  I just dump them in.  Mix well.  Then stir in the chocolate chips. (I used semi sweet and white chips this time.  Try pb chips too!)

Bake at 350 degrees until they are golden brown.  I usually take them out when they look a little 'undone' and let them sit on the pan for five minutes.  This recipe should make about 3 dozen, but I never know for sure because they disappear before I can count them!

Baked Spaghetti

This recipe comes from Paula Deen.  I used to make the spaghetti pie in the Better Homes and Garden cookbook, but this one (in my opinion) is much better.  I'm a little too tired to write it out, so here's the link to the recipe. The only things I change about the recipe are: I don't measure the spices, I don't use the Lady seasonings because I don't have them on hand.  She gives you the recipes for them in her books, but I think it's fine without them.

http://www.pauladeen.com/recipes/recipe_view/baked_spaghetti/

What do you have on hand?

Each Monday I meet a friend for coffee around 4pm.  Sometimes I'm really good at planning ahead.  I put something in the crock pot or have something ready and set the timer on the oven so it's cooking when we get home.  Yesterday I did not prepare for dinner.  I was tired from the weekend.  So when we got home at 5:30 there was no yummy smell of dinner cooking, just a dark cluttered kitchen.

With hungry boys at my heels I opened the fridge to see what I had on hand.  Here is what I pulled out: salami, ham, cheese, butter.  We'll have hot sandwiches.  I pulled out my George Foreman grill and plugged it in.  The George Foreman isn't my favorite way to make a grilled sandwich because it's slanted.  It doesn't toast the bread evenly, but it's quick and easy.  Give and take....

After the boring cheese sandwiches were done and the boys were situated I looked at the goods on the counter and thought I can do better than this. Back in the fridge I found some pepperoni and green pepper. That got me thinking of pizza so I grabbed some pizza sauce from the pantry.  I also had some multi-grain sour dough.

Here is my sandwich: Butter bread (the buttered side will go down on the grill), salami, ham, pepperoni, mozzarella, green pepper, and pizza sauce.  Yum-O!  I even warmed a little sauce in the microwave for dipping.  It was the best last minute sandwich I've ever come up with.  A little onion would be nice on it as well.

So this meal got me thinking about what one should have on hand in their kitchen.  If your kitchen is well stocked, you'll never be able to say, "I don't have anything to make for dinner".  There are lots of list on the Internet where people will tell you what to have in your kitchen.  Here is my list of 'must haves'.

Spice Cabinet
allspice
basil
bay leaves
cayenne pepper
cinnamon
chili powder
cider vinegar
cloves (ground)
coriander
cream of Tatar
cumin
dill weed
garlic salt
garlic powder
ginger
Italian seasoning (one of my fave!)
McCormick Grill mates: Montreal Steak
dry mustard
nutmeg
onion salt
onion powder
olive oil
oregano
paprika
parsley
pepper
poultry seasoning
red pepper flakes
red wine vinegar
rosemary
sage
salt
thyme

Baking Supplies
almond extract
baking powder
baking soda
brown sugar
cake mixes
cake decorations (sprinkles, sugars, etc)
canola oil
chocolate chips (semi sweet and milk)
cocoa (power)
evaporated milk
flour
granulated sugar
oatmeal
peanut butter chips
powdered sugar
raisins
sweetened condensed milk
vanilla extract


In the refrigerator
eggs
bbq sauce
butter sticks
cheese (cheddar, mozzarella, Parmesan) I also freeze the bags of shredded cheese
cottage cheese
ketchup
Italian dressing
jams and jellies
milk
margarine sticks
mayo
mustard
pickles (dill)
pickle relish (sweet)
ranch dressing
sour cream
teryaki sauce
soy sauce
Velveeta (I use this in a lot of soups)
Worcheshire sauce

Produce
It's hard to keep produce on hand because it will rot. Here is what I typically have on hand
apples
bananas
carrots
celery
garlic cloves
green peppers
onions
potatoes
spinach

Meat and Poultry
Bacon (frozen)
Chicken breast (frozen)
Ground Beef (frozen)
Ham (deli slices)
Pepperoni (sliced)
Sausage (frozen)

Pantry
Artichokes
Black beans
Beef Broth
Bisquick
Canned fruit
Chicken broth
Corn
Crackers (a variety)
Craisins
Cream corn
Cream of chicken soup
Cream of mushroom soup
Green beans
Jello
Juice
Lasagna noodles
Mushrooms
Onion soup mix
Pasta (penne or corkscrew)
Peanuts
Peanut Butter
Potatoes (flakes and/or boxed)
Pudding
Pumpkin
Rice
Spaghetti noodles
Tomato sauce
Tomato soup
Tomatoes---diced and crushesTomato paste

Freezer
bread
Cool whip
French fries
Meats listed above
Tator tots
spinach
vegetables

I'm sure I missed some things, but it's a good start.

Mexican Lasagna

I haven't made this recipe in a long time.  As I looked it over I thought, "this is all wrong".  Looking at the recipe made me realized that I've really grown as a cook.  Once upon a time I would follow a recipe to the T and call my mother or father often with cooking questions.  Many recipes and ten years of marriage later I rarely follow a recipe and the phone calls to mom and dad are few.  Remember, a recipe is just a guide, a base to start from.  Do whatever sounds, looks. smells and taste good. 

Mexican Lasagna

What you will need: soft tortilla shells (10 inch), 1 medium onion (chopped), half a green pepper (chopped), 2 Tbsp chili powder, 2 Tbsp paprika, 2 tsp cumin, 1 tsp salt, 1 tsp garlic powder, 1 lb ground beef, 1 can diced tomatoes, 8oz tomato sauce, sour cream, 1 can black beans (drained), shredded cheddar.

Saute the onion and green pepper in olive oil. Once they are tender stir in the spices.  This will form a paste.  Put the ground beef in and cook until no longer pink. Spoon out as much grease as you can.  Add the tomatoes, sauce, and black beans.  Let simmer for a bit.
To assemble the dish it's best to use a Dutch oven.  If you don't have one, use a 9x13 pan; you'll have to cut the tortillas in half.  Pour a little olive oil in the Dutch oven and using a silicone brush, brush the oil around to coat the pot.   Take one tortilla and spread sour cream on one side.  Set it in the Dutch oven.  Spoon the hamburger mixture on top of the tortilla and top with cheese.  Repeat these layers until the mixture is gone.  You'll want to end  the layering with cheese.
Bake in the oven for 25 minutes at 375 degrees. 
Top with your favorite taco fixins'
Alternatively, you can use a package of taco seasoning instead of the spices.  You may have to use up to a 1/2 cup of water if you do this.  I don't buy packaged taco seasoning.  When I make tacos I use the spices listed in this recipe instead.  Just a way to save a few cents.

Three Different Chicken Recipes per request

Chicken Tetrazzini
Everyone I serve this dish to loves it. I'm making it today for a friend who recently had a baby. It is my go-to recipe for parents of new babies because it freezes well.  You can put it in a 9x13 pan or two 8x8.
I'm not proud of this recipe because it uses cream soups, which a real chef would never use!  But remember, I've never said I was a chef. I'm just a mom feeding her family.

What you will need: 3 chicken breast, 1 can cream of mushroom soup, 1 can cream of chicken soup, 1/2 cup sour cream, 1 can mushrooms, 6 tablespoons margarine, 8 oz spaghetti (cooked), shredded cheddar.

First, cook the chicken. When I make casseroles with chicken I like to fill a large skillet or pot with water, set it at a medium heat and cook the chicken until no pink shows. Remove from the pan and shred or cut into chunks.  In a medium sauce pan combine, margarine, soups, mushrooms and sour cream.  Cook until they come together.  Boil the spaghetti and drain.  Then in your pan place spaghetti and chicken. Pour the soup mixture over the top.  Sprinkle the top with cheese.  Bake at 350 degrees for 30-45 minutes.  Feel free to crush crackers or chips on top if you like a little crunch!
Note:  I use chicken breast for this recipe, but if I have recently roasted a turkey or chicken, I use the leftover meat for this dish.

Chicken Tortilla Soup
This recipe is from my husband's coworker.  It's yummy and never disappoints.

What you will need: 2 lb chicken breast (boiled and cubed or shredded), 1 medium yellow onion (minced), olive oil, garlic, red pepper, 2 cans chicken broth, 1 can beef broth, 2 cans cream of chicken soup, 4 oz can green chilies, pepper, chili powder, ground cumin, Velveeta.

Cook the chicken as mentioned above.  In a skillet, add a tablespoon of olive oil. Saute one garlic clove, onion, and half a red pepper (chopped). Once they are tender add flour to make a paste.  Probably about 1 tablespoon.  Set aside.  In a stockpot or large crock pot combine chicken and beef broth, soup, and green chillies. Add the paste.  Add 1 tsp black pepper, 1 tsp chili powder, and 1 tsp ground cumin.  Add 1 pound of Velveeta cheese (sliced thin) and allow time for it to melt. Add in the chicken and simmer.  If using a crock pot, leave on low for 6 hours.  Serve with broken tortilla chips.


Chicken Enchilada Casserole
I got this recipe at a wedding shower.  I've made it maybe 2 times?  I think this is the recipe my sister requested (she couldn't remember the name).

What you will need: 1 medium onion (chopped), 3 Tbsp butter, 1 can cream of chicken soup, 1 can cream of mushroom soup, 1 lb shredded cheddar, 1 cup chicken broth, 1 small can of chopped green chili peppers, 3 cups cooked chicken, 1 pkg corn tortillas

Brown the onion in butter (I would use olive oil). Combine the soups, broth, and chili peppers; add pieces of chicken and heat well.  In a baking dish, place a layer of broken tortillas, a layer of chicken sauce,a nd a layer of cheese. Repeat the layers until the dish if full. Bake at 350 degrees for 30 minutes. 

Corn Chowder

I had a few hours to myself this afternoon.  Dad, the boys, and Grandpa headed off to a boat show.  Now, what do you think most busy moms would do with a few hours to themselves?  Watch a movie, read a book, catch up on some scrap booking, take a NAP!?!  Nope, not me.  I cook!

We spent the weekend dining out so I decided it was time to get back in the kitchen.  I was feeling the need for something hearty and I had a loaf of multi-grain sour dough on hand that I picked up at Trader Joe's last night.  Sticking with the hearty theme, I opened a bottle of Sam Adams Chocolate Bock and decided on Corn Chowder.  I looked at several recipes and didn't really care for any of them, so I took a few ideas from each recipe and made up my own.

What you will need: 6 strips of bacon, 1 small onion, 1 stalk celery, 1 carrot, 2 potatoes, 3T butter, 1/2 cup flour, 3 cups chicken broth, 16 oz frozen corn, 2 cups half and half, salt and pepper, thyme

Use a kitchen shears to cut the bacon into pieces. Cook them in a Dutch oven or big soup pot.  Once the bacon is cooked, add the butter and vegetables and saute until the onions and celery are tender.  The potatoes and carrots may still be hard.  Add 1/2 cup of flour to make a rue or paste (absorb all the liquid).  Remove from heat and let cool.  Meanwhile, put the chicken broth and corn in a sauce pan. Bring to a boil, then simmer for ten minutes.  Once the rue is cool, bring back to the heat and slowly add the corn broth a little at time, whisking as you go to avoid lumps.  The soup will become very thick.  Leave on low heat.  Very slowly, heat the half and halt so if doesn't scald.  Stir the warm half and half into the soup.  Add salt, pepper, and thyme to taste. Leave on low heat until ready to serve.

Emily's Favorite Pork Chops and Mom's Broccoli Rice Casserole

If you've been following my blog, you know I that I got a good deal on pork loin. This is the reason for pork chops again.  This is one of my favorite pork chop recipes.  It's called Crunchy Pork Chops.  I found it in the America's Test Kitchen Family Cookbook, which happens to be one of my favorite cookbooks. It's well worth the money if you don't own it. My husband bought it for me for Christmas a couple years back.  He is so thoughtful when giving gifts.

Of course I had to change the recipe a bit, so ...

Here is what you need:  3 cups of corn flakes, about 1/2 tsp of the following: salt, garlic powder, onion powder, paprika, dried thyme, paprika.  Mayo, and 4 pork chops (about an inch thick)

Start by getting out your food processor. If you don't own a food processor I suggest getting one.  I use mine all the time; so often in fact, that I keep it on my kitchen counter with my mixer.  My husband bought it for me for my birthday a while back.  Again, very thoughtful.  Love him!

Getting back on topic, put the corn flakes and the seasonings in the food processor and process until they are ground up.  Add in two tablespoons of mayo and pulse until it comes together.  If you don't have a food processor, put the dry ingredients in a large Ziploc and use a rolling pin to crush. Then add in the mayo, close the bag and work it in with your fingers.

Take each chop and rub it with mayo on both sides.  To avoid washing hands several times, rub all four chops with mayo before moving onto the next step.  After the chops are coated, wash your hands.  If you used a food processor dump the mixture into a pie plate. If you used a bag-leave them in the bag.  Place each chop in the pie plate or bag and coat the chops with the mixture.  Place them on a wire rack (such as a cooling rack) and then put the cooling rack on a cookie sheet.

Bake for about 15-20 minutes at 425 degrees.  Use a thermometer to check the temperature. It should be at 135 degrees. Transfer to a plate and let rest until the internal temp. reaches 145-150 degrees.

Notes: If you don't like mayo, don't worry about it. The chops don't taste like mayo, it's just used to keep them moist.  Try different seasonings in the corn flake mixture and find your own favorite combination.

Mom's Broccoli Rice Casserole

My mom has been making this for as long as I can remember.  If memory serves right, she made this for family gatherings and potlucks.  I don't remember having it on a regular basis, it was sort of a special treat.  It's a great way to get a grain and a veggie on the table in one dish. And cover up the taste of broccoli if your kiddos are picky.

What you will need: Rice, 1 can cream of mushroom soup, Velveeta, milk, broccoli, 1/2 cup of margarine.

Before I start, I must say sorry to my mother, because this may not be the way she makes it;)

Boil one cup of water.  Once boiling, add one cup of instant rice.  Cover and remove from heat for five minutes.  Bring back to heat and add 1/2 cup of margarine, soup, 1/2 cup of milk, and Velveeta.  Cook for a bit until it starts to come together. I don't cook it until the Velveeta is melted.  In a separate pot, blanch the broccoli.  I usually use frozen, but I guess you could use fresh. Pour everything in a greased baking dish and bake for 30 minutes at 350 degrees.

Since I was making this with the pork chops (at a higher temp) I didn't cook the broccoli first. I just put it in frozen.  I also forgot the margarine (oops) and it turned out fine. So if you want to cut some calories, there ya go!

http://www.amazon.com/Americas-Test-Kitchen-Family-Cookbook/dp/1933615486/ref=sr_1_1?ie=UTF8&qid=1295047828&sr=8-1

Comfort Food #2 Beef Stew

A childhood friend recently asked me if I had a recipe for beef stew.  If you ever had request, please send them my way. I love sharing recipes!

I have always made beef stew in the crock pot. I don't make it often because it's not one of my husband's favorite dishes. Weird, I know.

Beef Stew

What you will need: 2 pounds stew meat cut into 1 inch cubes (you can buy it from the butcher already cut), 1/4 cup flour, 1 1/2 cup beef broth, worcestershire sauce, 1 clove garlic, 2 bay leaves, 3 carrots, 4 potatoes, 1 onion, 2 stalks celery, salt and pepper.

Mix the flour, salt and pepper in a bowl toss meat in it.  Place meat in the crock and pour the remaining flour mix on top of the meat.  Stir it up a bit.  Peel and cut potatoes and carrots (I do chunks, but do whatever you like). Cut celery and onion and mince garlic.  Put all these in the crock pot.  Pour the beef broth and worcesterhsire around the side
Cook on low for 8-10 hours or high for 4 to 5 hours.

Comfort Food #1

There are all kinds of food that can be counted as comfort food.  Here is one from my childhood. I've changed it a bit to add more flavor.  This one is for you Dad!

Round Steak

What you will need:  2-3 lbs round steak ( have the butcher run it through the tenderizer), 1 can cream of mushroom soup, a package of onion soup mix (the dry mix), a can of beef broth, salt and pepper

You can do this in the oven, but I threw it in the crock pot so I wouldn't have to worry about it.  Cut the steak into 4 pieces and seasoned with salt and pepper.  Lay them in the crock pot.  Spoon the soup on top, sprinkle the dry soup mix on top of that and pour the broth around the meat.  Cook on low for four hours.  The meat should be nice and tender and there will be a 'gravy' for potatoes.

Mashed Potatoes

What you will need:  Enough potatoes to feed your family, salt, pepper, sour cream, milk, butter or margarine.

Fill a pot with water. Add a pinch of salt and bring to a boil.  Peel potatoes and cut them into chunks. Try to keep the chunks the same size, this will help them cook at the same pace.  Drop the potatoes into the boiling pot and cover.  I honestly don't know how long to cook them!  (LOL) I check them every now and then poke them with a knife.  When they are tender, drain the water off.  Fit your mixer with the paddle attachment.  In the bowl, put the potatoes.  The amount of butter, milk, and sour cream will depend on how many potatoes you cooked.  I will probably do four potatoes and maybe 1/2 stick of margarine, a couple tablespoons of milk and 1/4 cup sour cream.  Turn on the mixer and whip the ingredients together. Season with salt and pepper.  Serve hot with the leftover gravy from the meat.

Don't forget a green veggie.  Spinach salad with peas, pesto, and feta would be lovely!

Mac -n- Cheese, PB & J, What Should I Make for Lunch Today?

If you happen to stay home with your children like I do and have trouble finding new things for lunch, here's one you may not have thought about.  My mom used to make this for us when we were little.

Cinnamon Rice
What you will need: Water, Instant rice, milk, sugar, cinnamon

Boil one cup of water.  Pour in rice and stir.  Remove the pan from the heat and cover for five minutes.  After five minutes return to the heat and add some milk and sugar.  Maybe about 1/4 cup of milk and a couple tablespoons of sugar.  Shake in some cinnamon to your liking.  Bring to a boil and then simmer until the liquid has set up. 

This recipe doesn't seem like much, but my kiddos love it!  Rice has a fair amount of protein as well.  When I was young we would put a slice of Velveeta on top of the rice and let it melt. It was the bees knees.  I can't say I really enjoy the Velveeta anymore, but who doesn't love Velveeta when they're seven?

I've also thought of cooking this up for breakfast, maybe throw some raisins in. It would be more filling than cold cereal.

That's it! Real simple.  Check back later for dinner. I'm thinking Lasagna Soup...

Fish Fry

I have a glass of chardonnay in hand as I write this.  Tonight we had a fish fry at our house and it did not disappoint. 

What you need: White fish fillets(I used talapia), saltine crackers, basil, oregano, paprika, salt, pepper, 2 eggs, vegetable or canola oil.

If you are using frozen fillets as I did, you'll need to defrost them.  I took mine out at noon and stuck them in the fridge. Take the fish out 30 minutes prior to frying.   In a fry pan start to heat oil.  I pour the oil in the pan until it was about an inch deep. I turned the heat all the way up and heated until it was 'popping'.  Using your food processor pulse 1 tube of saltine crackers with a pinch of salt, pepper, paprika, oregano, and basil.   I can't give you exact measurements; as I've stated before, I eyeball it.  You can process as fine or chunky as you'd like. This time I threw a few pretzels in too.  Place the crumb mixture in a shallow dish, such as a pie plate.  Beat the eggs in another shallow dish.  Once the oil starts popping, bread your fish. Do this by dipping in egg and then in cracker mixture.  Place fish in the oil and turn it down a bit.  Cook until the fish is nicely browned on both sides.  Place on paper towels and salt with kosher salt.

I also made Tatar sauce by mixing mayo with sweet pickle relish.  I also sauteed fresh carrots, green peppers, onions and a dirty rice mix.

Note: I used seven fillets and the one tube of crackers crumbs was more than enough.
          My two year old thought this was chicken. So if you think your kids won't eat fish, just tell them it's chicken strips!

A True Experiment...Pork Soup?

It's 12:38 in the afternoon. I've just put my youngest down for a nap. Dinner is already stewing away in the crockpot.  Tonight's dinner is a true experiment.  As you know, if you've been reading my blog, I made pork chops this week.  The package opened had six pork chops and I only used four in the dish I made.  I had browned the extra pork chops that night and was sad when I didn't have a use for the drippings.  I should have saved them, but alas, I threw them out.

This morning I was thinking we'd have leftovers, but the meals this week were so good, there were no leftovers to be had, except two and half pork chops.  I knew nobody would want to eat these dried out chops that sat in the fridge for three days (especially me; I hate leftovers).  So I thought I'd try to make some kind of soup with them. Have you ever heard of pork soup?  No, me neither.

There is no recipe for this one, but here is what I did.  I took the already cooked pork from the refrigerator and thought, "hmm, it would be nice to have some pork drippings to saute vegetables in."  So I put some sesame oil in the pan and heated it. If you don't have sesame oil, use olive.  I thought I'd just warm the chops in the oil and maybe get some drippings off them.  While I was doing that, I thought I'd drop some sesame seeds in there.  I cooked them until they had a nice crust on them.  While they were cooking I chopped half an onion, two carrots, two pieces of celery, and opened a can of mushrooms.  Use fresh mushrooms if you have them. I never had enough fresh produce much to my husband's chagrin.  After removing the chops, I added the veg and sauteed until the onion and celery were tender. Then I added some ground ginger and flour( about a tablespoon) to make a paste.  Stir that together until it soaks up the oil and juices and becomes a paste.  I wanted to fix this meal and forget it since it's Friday and all so I got out the crockpot, dumped in a can of chicken broth and a can of beef broth.  Then added the veg.  I shredded the pork with my fingers and stuck that in the crockpot as well.  I thought I was done and then remembered I wanted to put noodles in it so I got out a few spaghetti noodles, wrapped them in a towel and broke them in half.  Then stuck them in the pot.  I also added some water and a chicken bouillon cube for good measure.

I'm slightly embarrassed by the way I threw this together. It was not thought out beforehand at all and I have no idea what it will taste like.  I'll let you know.  Happy Friday!!!

Chicken Pizzaiola

I had a hard time deciding on what to make for dinner tonight.  I felt strongly about chicken since I haven't served it yet this week, but my old recipes sounded boring.  Let's try Chicken Pizzaiola

What you will need:  Olive oil, three garlic cloves, 28 oz can crushed tomatoes, 15 oz can diced tomatoes, Italian seasoning (or basil or oregano) Parmesan cheese (I'm using the kind in the green shaker can, use fresh if you have it), 4 chicken breast, pepperoni slices, mozzarella.

Start by heating the oil, take the bottle around the pot about three times.  Add the garlic and cook for a few minutes, until it become fragrant.  Add the two cans of tomatoes.  Simmer this for about 20 minutes, until it starts thickening.  Add the Italian seasoning. I like a lot, just add to your taste.  Add a bit salt and pepper too, whatever you like, really.  Let simmer again for about 15 minutes or longer.  In the meantime, thin your chicken breast.  To do this, place a breast between two pieces of cling wrap.  Using a meat tenderizer, use the flat side and gently hit the breast until it thins about a bit.  If you don't have a meat tenderizer us a small fry pan.

Place the sauce in the bottom of a 9x13 pan.  Place 1/2 cup of Parmesan in the shallow dish.  I also added a little Italian seasoning to the cheese.  Pat the chicken dry with paper towels and season with salt and pepper.  Dredge in the Parmesan and coat the chicken.  Place the chicken on top of the sauce and bake for 15 minutes at 450 degrees.  Add pepperoni and mozzarella cheese to the top of the chicken. You could Increase the oven temp to 475 bake another 5 minutes.

Serve over spaghetti if you'd like and with a side salad.

I'm posting this before actually trying it, so I'll check back later and let you know how it was.

This was absolutely delicious!  The chicken breast was juicy and covered in a blanket of pepperoni and bubbly cheese.  Does it get any better than that?  I don't think so.

Sloppy Joes: "I made them extra sloppy for ya!"

First I must apologize to my sister in law who asked last night,"what did you make for dinner?"  I skipped the blog last night because I didn't feel the sloppy joes were anything special, but after another request here they are.

Sloppy Joes

What you will need: 1-2 lbs ground beef, 1 can tomato soup, ketchup, mustard, sugar, salt

Brown the ground beef and drain off the grease.  Add half a can tomato soup.  You can add more if you want them 'extra sloppy' or if you are using 2 lbs ground beef you might need it. Next comes the tricky part....I don't measure the rest of the ingredients I just add them according to taste.  A big squirt of ketchup, a tiny squirt of mustard, probably 1 1/2 tsp sugar, and a sprinkle of kosher salt.  Let it simmer, taste and then add more of whatever you want.  Serve on a bun with lots of pickles and tator tots on the side!

That's it. See it's nothing special, but my boys love it.

I am always looking for side dishes to serve so last night I made Glazed Carrots from America's  Test Kitchen Family Cookbook.   http://www.americastestkitchen.com/  You can't get the recipe on their website, but thought I'd attach the link in case you were interested in visiting their site.  And of course, I have changed the recipe just a little bit;)

Glazed Carrots

What you will need: 1 pound carrots (I used the carrot chips that come in a bag in the produce section), 1/2 cup chicken broth, 3 tablespoons sugar, 1 tablespoon butter

In a saucepan place carrots, chicken broth, and 1 tbsp sugar. Bring to a boil; then reduce heat and simmer with lid on until carrots start getting tender.  Then uncover and boil once more until most liquid is gone. Add the butter and remaining sugar and stick until it's dissolved/melted.

Check back tonight for a new blog.  I have no idea what I will make-maybe I'll test a brand new recipe.

A few tips and pork chops

Tip # 1:  It's the new year and although I NEVER make new year's resolutions, I have decided to try to cut back on the soda pop.  I am not doing this because I want to cut my caffeine consumption. I need the caffeine. I am replacing the pop with tea.  I'm too cheap to go out and buy bottled tea so here's an easy way to make sure you always have tea on hand.  Buy tea bags and brew your own.  This is so easy. 

Step 1:  Put water in tea kettle or sauce pan on the stove or in the microwave.  (1 quart)
Step 2: Pour hot water over four tea bags into a quart size jar.
Step 3: Let steep for 5-10 minutes
Step 4: Remove tea bags.  Pour over ice or store in the refrigerator.  When the tea is gone, make more!

Genius, I know.  (LOL)

Tip #2: But first a little background in case you are reading my blog and don't know me personally. I live in Iowa, which has Fareway grocery stores.  I am not sure if these stores are in any other state.  Fareway is great because they have a full service meat counter.  Watch the ads and buy a pork loin when they are on sale.  Get the full 10 pound pork loin and have it cut into chops or different size loins. 

Guess what?  We're having pork chops tonight.  Now, how to fix them???  Nothing too fancy going on tonight so I'm dug through the pantry and decided to create a meal with the things I have on hand.

Pork Chops with Stove Top
What you will need: Pork chops, A box of stove top stuffing (pork, chicken, or turkey), a can of cream of mushroom soup, salt and pepper, olive oil.

First season the chops with salt and pepper and then brown.  Do this by drizzling olive oil in a pan and heating.  Cook at medium heat until both sides are browned.  Place the chops in a 9x13 baking pan and spread the soup on top.  Cook the stuffing according to box directions.  Place stovetop on top of chops.  Cover with aluminum foil and bake at 350 degrees for 30 minutes.  My chops were fairly thin, so if you use thick ones you'll have to adjust the time.

Overall, not impressed with this recipe, it's good, but nothing special.

Ham and Bean Soup, Cheddar Bay Biscuits, and Cranberry Eggnog Muffins

* This past weekend we visited my family to celebrate Christmas.  Dad, God bless him, send me home with the ham bone.  When it comes to ham and bean soup, I think it's best to start with a ham bone.  Now, the first thing you should learn about me is that I'm not an exact measurer.  I like to 'eyeball' it.

Ham and Bean Soup

What you will need:  a ham bone, half an onion, 2 carrots, 2 stalks of celery, three bay leaves, two or three cans of great northern beans

So, for ham and bean soup you fill a big pot (like the kind you'd boil sweet corn in) about half full and drop the ham bone in. I simmered it for about three hours.  After the aroma has filled the house, pluck it out and let it cool slightly on a cooling board.  While the bone is cooling, chop up half an onion, two carrots (after peeling of course), and two stalks of celery and throw them in the pot.  Put the bay leaves in the pot too.  Next, take off any rings and start in on the bone.  I pull any meat off with my fingers and either shred it in my hands or cut it up with a knife, depending on how hot it is.  Throw it in the pot.  Open the two (or three) cans of beans and drain in a collander.  Rinse with cold water and dump in the pot.  Add salt and pepper to taste.  I always use kosher salt in my cooking.  I simmered this for about 3-4 hours. It was awesome.  I serve Cheddar Bay Biscuits with it (see recipe below)

* Cheddar Bay Biscuits (adapted from allrecipes.com)

What you will need:  4 cups Bisquick, 1 1/2 cup milk, 1 cup shredded cheddar cheese, parsley, garlic powder, onion powder, 1 stick margarine

Mix the Bisquick and cheese together.  Then add some parsley and a bit of garlic powder (sorry, no exact measurements here).  Add the milk and mix until it comes together. It will be lumpy.  Using a small ice cream scoop spoon onto greased cookie sheets.  Bake for 10 minutes at 375 degrees.

While they are baking melt the butter in a glass 2 cup measuring cup.  Mix in some parsley, garlic powder, and onion powder.  Again, this is to your taste, add as little or as much as you like.  Once the biscuits are done, immediatly brush them with the butter mixture using a pastry brush.

The recipe made about 24 biscuits. Freeze leftovers:)

* Okay, it's January 3rd. Does anyone have eggnog that will expire in the next couple days?  I do!  I found this recipe in The Food Network Magazine and thought I'd give it a try.  Check out the December  2010 issue, page 101 for Charlie's Cranberry Eggnog Muffins.

What you will need: 1 cup dried cranberries, 1/2 cup rum, 2 1/2 cups flour, 2 teaspoons baking powder, 3/4 cup brown sugar, 1/2 teaspoon salt. 1 stick butter (unsalted), 1 1/2 cup eggnog, 2 eggs, vanilla

Changes I made:  1/2 cup craisins, 1/2 cup coconut rum, 1 stick margarine

First, melt the butter in the microwave and let it sit so it cools slightly.  Start by roughly chopping the craisins and put them in a sauce pan with the rum.  Heat and then let sit for five minutes.  After five minutes, drain the rum off the craisins (use a collander). Mix the dry igredients together.  Mix the eggs and eggnog together.  Then add the butter, make sure it's not hot or the egg will cook.  Add the wet ingredients to the dry.  Fold (gently stir) in the cranberries.  Scoop into greased cupcake tin.

Mix 1 cup flour, cinnamon and nutmeg (about a teaspoon each), a little salt, and one cup of brown sugar.  Add another stick of melted butter and mix with hands until it feels like wet sand.  Sprinkle on top of the muffins.  Bake at 375 degrees for 30 minutes.  When done, let sit in tins for about ten minutes and then completely cool on a wire rack.


I just took a bite-pretty good, but definetly not the perfect scone;)  I used light eggnog and it's still a pretty heavy muffin.  It isn't too sweet, which is nice.  If you try this one, let me know what you think.

Good night!

Auntie Em's

I've always thought it would be great fun to open my own bakery.  I would name it Auntie Em's Bakery.  I don't think I'll ever get the chance to open that bakery, but thought it might be equally as fun to start a blog about the recipes I test.  Over the years, I've tried hundreds of recipes.  I've never kept track of them, so here's my chance. I'm going to write notes about every recipe I try.  I look forward to having these notes in a safe place so I can refer back to them.  My hope is that my blog will be helpful to others as well.  Hopefully it will be a quick place for someone to find a recipe for dinner or a dessert to take to a friends. 
Somewhere along my journey I hope to be able to make the perfect scone.
Enjoy and feel free to send requests for recipes or ask questions if you have them.
~ Auntie Em