Original Christmas Cookies

I have been making these sugar cookies for about 5 years. It is my standard go to recipe for shaped cookies. I often make the dough and freeze half for later use. It's easy and delicious. I think I got the recipe from a Southern Living Cookie book but I can't remember.

Ingredients:
1 c butter, siftened
1 1/2 c sugar
2 large eggs
1 1/2 t vanilla
3 1/2 c flour
1 t baking powder
1/2 t salt
Frosting

Beat butter at medium speed with a mixer until creamy; gradually add sugar, beating well. Add eggs and vanilla, beating until blended.
Combine flour, baking powder, and salt. Gradually add to butter mixture, beating at low speed until blended.
Dived dough in half.
Roll 1 portion at a time to 1/8 -inch thickness on a lightly floured surface. Cut with desired cookie cutters. Place on ungreased cookie sheets.
Bake at 400 degrees for 8 to 10 minutes. Remove to wire racks to cool.
Spread cookies with frosting, decorate with desired toppings

FROSTING:
2 cups sifted powdered sugar
3 T milk
1 t vanilla

WHISK together first 3 ingredients until smooth.

Cookies, Cookies and More Cookies

I admit it. I was having an intense craving for chocolate. I never crave chocolate. So, I made these two types of Christmas cookies that had lots of chocolate.

Triple Chocolate Chewy Cherry Cookies (say that three time fast)

Ingredients:

quick snapshot of the ingredients for both recipes

1 c flour
1/4 c cocoa
1 t baking powder
1/4 t salt
1/2 c butter
1 c sugar
1 egg
1 t instant coffee
1 t vanilla *****see picture below, the ONLY vanilla you should use is Mexican Vanilla (if you can get your hands on it that is) The taste is so much richer, once you try it you will never use that immitation stuff again)
4 oz semi sweet chocolate chips
4 oz white chips
1 c dried cherries ( I chop mine)

Preheat oven to 350 degrees. Combine flour, cocoa and baking powder. In a mixing bowl beat butter, sugar until light and fluffy. Beat in egg, coffee and vanilla. On low add flour mixture. Stir in chocolate and cherries.
Drop heaping teaspoons on cookie sheet (always lined with parchment paper). Bake 10 to 12 minutes, or until tops are just firm. Do NOT OVERBAKE! Cool on cookie sheet for 2 minutes.



Now, onto the next...... Chocolate Crinkles

Ingredients:
4 eggs
1 3/4 c granulated sugar
4 oz unsweetened chocolate melted and slightly cooled
1/2 c oil
2 t baking powder
2 t vanilla
2 c all purpose flour
2/3 c powdered sugar

First melt your chocolate over a double boiler on low, then let cool
In a large mixing bowl, combine eggs, granulated sugar, melted chocolate, oil, baking powder and vanilla. Beat with mixe ron medium until combined. Gradually beat in as much of the flour as you can, use a wooden spoon if you need to. Cover your dough and chill for 2 to 24 hours till it is easy to handle.

Preheat oven to 375 degrees. You can lightly grease a cookie sheet or line with parchment paper, set aside. Shape your dough into 1/2 inch to 1 inch balls. Roll balls in powdered sugar. Place at least 1 inch apart onto prepared cookie sheet.

Bake for 8 to 10 minutes until edges are set and tops are dry and do not overbake. Transfer to a wire rack to cool.

Chocolate, Chocolate and more Chocolate

Cookies!

Coconutty Cream Cheese Cookies

I love Italian Cream cake, but I needed to make cookies, so I tried to combine the two...they turned out really well!

Ingredients:

• 1 cup Sugar
• ½ cups Soft Butter
• 4 ounces, weight Soft Cream Cheese
• 1 teaspoon Vanilla Extract
• 1 cup All-purpose Flour
• ½ cups mixture of almonds and pecans or whatever kind of nuts you prefer
• 1/3 cup coconut (to mix in dough) + 1/3 cup (to sprinkle on top)
  

Preparation Instructions

Cream the butter, cream cheese and sugar together. Add vanilla and cream the mixture again. Stir in flour, nuts, & coconut just until blended.

Shape into balls and flatten on greased cookie sheet. Sprinkle coconut on top

Bake at 350 degrees for 14-18 minutes. Do not overbake. Remove from oven when cookies start to brown and cool on a cookie rack.

Chocolate Covered Cherry Cookies - found on Pioneer Woman's Tasty Kitchen Website


These were a special request by my mom who loves chocolate covered cherries. I can't believe I actually had all of these ingredients on hand.

Ingredients

• 1-½ cup All-purpose Flour
• ½ cups Unsweetened Cocoa Powder
• ¼ teaspoons Salt
• ¼ teaspoons Baking Soda
• ¼ teaspoons Baking Powder
• ½ cups Butter, Room Temperature
• 1 cup Granulated Sugar
• 1 whole Egg
• 1-½ teaspoon Vanilla
• 1 jar (10 Oz.) Maraschino Cherries, Drained, Reserve Juice
• 1 package (6 Oz.) Semisweet Chocolate Chips
• ½ cups Sweetened, Condensed Milk

Preparation Instructions

In a large bowl, combine flour, cocoa powder, salt, baking powder and soda. Blend well and set aside.

In a mixing bowl, beat together butter or margarine and sugar on low speed until fluffy. Add egg and vanilla; beat well.

Gradually add dry ingredients to the creamed mixture; beat until smooth and well blended.

With hands, shape dough into 1-inch balls; place on an ungreased baking sheet. Press down the center of the dough with your thumb.

Drain maraschino cherries well, reserving juice. Place a cherry in the center indention of each cookie.

In small saucepan, combine chocolate pieces and sweetened condensed milk. Heat over low heat until chocolate is melted. Stir in 1 tablespoon plus 1 teaspoon of the reserved cherry juice.

Spoon about 1 teaspoon of the topping over each cherry, spreading to cover the cherry. If frosting seems too thick, thin it with a little more cherry juice.

(I was worried that I read my original recipe wrong when it told me to put the frosting on BEFORE baking. I thought it would melt and run all over. But I did as it said and it is amazing! This super-silky chocolate frosting does not melt or run anywhere! It seals in the cherry beautifully!)

Bake at 350°F for 10 minutes, or until done. Remove to a wire rack to cool.

Makes 3 to 4 dozen cookies.

-- Post From My iPhone

Couple Tasty Dishes

Hi Girls, here are a couple tasty recipes from the Pampered Chef. Roger's schedule is crazy this week, so I'm not cooking too much. But here are a couple yummy recipes that I don't think I've posted. Enjoy!

Italian Chicken Pasta Toss
6 oz uncooked bow tie pasta (about 2 1/2 cups)
2 plum tomatoes
1 small onion
1 medium zucchini
1 small yellow or red bell pepper (I used orange because that's what I like)
8 oz boneless, skinless chicken breasts
2 tsp olive oil
2 garlic cloves, pressed
1/2 cup frozen peas
1 tsp Italian Seasoning Mix (italian seasoning)
1 tsp salt
Grated fresh parmesan cheese (optional)

1. Cook pasta according to package directions; drain and keep warm.
2. Meanwhile, dice tomatoes and chop onion. Slice zucchini into 1/2 inch thick pieces (I also cut them in half, so they were half moon shaped). Cut bell peppers into thin strips, and chicken crosswise into 1/2 inch strips.
2. Heat oil in skillet over medium-high heat 1-3 minutes or until shimmering. Press garlic into skillet. Add chicken. Cook and stir 4-5 minutes or until chicken is no longer pink. Add onion, zucchini, bell pepper, peas, seasoning mix and salt. Cook 2 minutes. Add tomatoes and cook 1-2 minutes, stirring gently until heated through. Remove skillet from heat and stir in pasta. Serve with Parmesan cheese, if desired.

6 servings

Valerie: from what I calculated, the Italian Chicken Pasta Toss is 2 points per serving and my servings were a little more than a cup each. I guess it would vary slightly by how you measure and chop your vegtables.

Also, I thought it was a little heavy on the onion. I personally didn't like it diced up. I would probably next time do about half the onion in long slices, and maybe a red onion instead of white or yellow.
*****

Tamale Verde Skillet (Not as healthy, but very yummy!)
1 tsp vegetable oil
1 can (15.25 ounces) corn
1 medium onion
1 medium red bell pepper (I never add this because I'm not a huge fan of red peppers)
12 (6-inch) corn tortillas
4 ounces chorizo sausage
3 cups shredded cooked chicken
1 can (19 ounces) green enchilda sauce (I buy mild)
1 1/2 cups (6 ounces) shredded monterey jack cheese
snipped fresh cilantro (optional)

1. Add oil to skillet; heat over medium-high heat 1-3 minutes or until shimmering. Meanwhile, drain corn; pat dry with paper towels. Add corn to skillet in a single layer. Cook without stirring 5 minutes or until caramelized on one side. Remove skillet from heat and remove corn to a separate bowl.
2. Meanwhile, dice onion and bell pepper; set aside 1/4 cup of the bell pepper for later use. Cut tortillas into 1-inch squares.Add chorizo sausage to skillet; cook over medium-high heat 3-4 minutes, breaking sausage into crumbles. Add onion and remaining bell pepper; cook an additional 3-5 minutes or until vegtables are tender crisp. Add half of the tortilla squares, chicken and enchilada sauce to skillet. Bring to a simmer; cook 2 minutes or until tortillas are softened and mixture is hot. Remove skillet from heat.
3. Top chicken mixture with remaining tortilla squares, cheese, corn and reserved bell pepper. Cover skillet; let stand 5 minutes or until cheese is melted. If desired, snip cilantro and sprinkle over top. Serve immediately. Yield 6 servings.

Coconut Panko Chicken

Coconut Panko Chicken
2 lb boneless skinless chicken breast cut into strips
1 cup shredded coconut
1 cup panko bread crumbs
2 eggs
1 tbs butter
salt
pepper

I served this with brown rice, so before I got started on the chicken, I started the pot of brown rice.

Preheat oven to 350 degrees. Wash and cut chicken breast in to strips. Melt butter and let cool a bit. Mix eggs in a bowl & combine with buter. Mix coconut and panko in another bowl. Dip chicken into egg mixture and then coat with coconut/panko mixure. Place each strip onto pan (I line my pan with foil and spray with Pam). Cook for 25 minutes, flip chicken, and cook for 20-25 minutes more.

Sauce - well, I have no exact measurements because I always forget about it until the chicken is almost done. Initially, I wasn't sure if I liked the sauce, a little potent on it's own. However, it blended well with the sweetness of the chicken. I started with a few tablespoons of hoisin sauce then added low sodium soy sauce, about a fourth of a cup. Next I added about a 1/2 teaspoon of chopped garlic and then about 1/4 tsp of ground ginger. It needed a little sweetness so I added about a 1/2 tsp of brown sugar and stirred well. Usually I add orange zest and orange juice, but I was out.

I also like to serve this with sauteed bell peppers and onions. I love the frozen grilled bell peppers from HEB, I keep a bag in my freezer and can just pull out however much I need whenever I need them.

Morris Family Menu Week of October 24th

So, over the past few weeks, I've been revamping my menus because I started Weight Watchers. It's time to knock off the last of this baby weight. I have done WW before, about this time after Carter was born. The points concept really works for me and I love the extensive recipe database that WW has. I am just doing the online program because they don't offer meetings out here :(, but the good news is it has forced me to explore the online program. I can enter my favorite recipes and it will automatically tally up the points. I can also find variations of my favorite meals that make it more waistline friendly.

I'll try not to bore you with lots of details, because if you aren't on WW, all of the points talk can be kind of a beating. But, let me just say that I drastically changed my usual order at Jason's Deli after I learned that it was worth 54 POINTS!!! Yes, the Plane Jane potato should be called the Pudgy Jane Potato, packing 2,000 calories. Ugh!


Ok, so here is this weeks menu (I know we usually start on Sun or Mon, but I was inspired, ok?) :)

Saturday: Southern Slow Cooker Chicken and Grits (this was really good and easy!)
Sunday: Grilled Chicken Breasts with Red Pepper Rissoto (Target/Archer Farms mix) and green beans.
Monday: Pot Roast (recipe below)
Tuesday: Green Chile Enchiladas (recipe below)
Wednesday: dinner @ church
Thursday: dinner in Austin
Friday: Mom's Christmas Chili and Cornbread
Saturday: Leftovers & Candy
Sunday: Beef patties, sweet potato fries (I love the Alexia's brand), oven roasted squash and garlic.

Pot Roast
I make mine in the crock pot filled 1 cup with beef or chicken broth and 1cup full of water. 1 chopped onion, 1 clove of garlic, and coat the top with Cooper's BBQ Seasoning. I usually throw in some carrots and potatoes about half way through. Cook on low for 8 hours.

Mom's Christmas Chili
We have this every year on Christmas Eve, hence my naming it Mom's Christmas Chili.

1 pound ground beef

¾ cup chopped onion

1 garlic glove, minced

2 tablespoons Mexene Chili Powder

1 tablespoon flour

1 teaspoon salt/2 teaspoon ground cumin

½ teaspoon sugar

1 can (8 oz.) tomato sauce (I add at least twice that)

1 cup water

• Brown together the ground beef, onion, and garlic
• Drain excess fat.
• Stir in remaining ingredients.
• Mix well.
• Cover and simmer 30 minutes.
• Makes 4 servings (about 2/3 cup each)

I always double or triple this recipe adding tomato sauce, sometimes some diced tomatoes, and the last couple of years I’ve added a can of Rotel.

You can make this into a fun chili barr with a pot of pinto beans, bowls of onions, cheese, jalapenos, and Fritos to add.

Green Chile Enchiladas:

This is a recipe I intend to create and make for the first time, who knows what will actually happen. Here is what I plan to use.

Cookwell & Company Two Step Mix Green Chili Stew (my aunt found this for me at HEB)

Sour Cream

Monterrey Jack Cheese

Corn Tortillias

Cilantro

Sauteed Onions

I'm not sure yet if I'm going to make enchilada stacks or rolled enchiladas. I'm sure you all will be sitting on the edges of your seats ;)

Everything Cookies

These cookies got their name because they have "everything" in them. I got this recipe from my good friend Melisa about 5 years ago. They have become a staple in my kitchen and I make them all the time. Don't let the ingredient list scare you. If you bake you probably have most of this on hand.

Just the usual players: flour, brown sugar, butter (I use the butter flavored Crisco equivalent in this particular recipe because I prefer the texture ) eggs, vanilla, baking soda, salt, cinnamon, oatmeal, raisins, chocolate chips, and coconut


Mix butter and sugar together, add eggs and vanilla and mix well; add flour, soda, cinnamon and salt. Now add your fun ingredients and mix till combined; form tablespoon size balls about an inch and a half apart on an ungreased cookie sheet (shout out to parchment paper...I never bake cookies without it)

try to keep your 5 year old away from the raw cookie dough.....

Bake in a 350 degree oven for about 15 minutes, let cool on cookie sheet about 1 minute then remove to cooling rack

try to keep hubby from taking the hot cookie off the cookie sheet

Makes about 3 to 4 dozen "Lucas Family" size cookies......or more if you prefer smaller cookies

the scoop........

2 c brown sugar
1 3/4 sticks butter (or the butter flavored Crisco equivalent)
1 t vanilla
2 eggs
2 1/2 c flour
1 1/2 t baking soda
1/2 t salt
2 t cinnamon
2 c oatmeal
1 c raisins
1 c coconut
1 c chocolate chips, semisweet

Lee Household Week of 10/5/09

Monday: Leftover Chicken Tortilla Soup and Corniest Corn Muffins
Tuesday: Chicken Alfredo (stealing Valeries recipe), Green Salad, Garlic Bread
Wednesday: The boys are going camping, so I'm leaving this night open
Thursday: Crockpot Lasagna
Friday: Dinner with my parents
Saturday: Dinner with my parents
Sunday: Vegetable Soup

Chicken Tortilla Soup -- I love this version. I eat it with lots of avocado and tortilla chips. Sometimes I also throw in some black beans because I love them! Garnish with anything you like - cilantro, cheese, sour cream, etc.

2 tsp olive oil
1 medium onion
4 garlic cloves
1 medium jalapeno pepper
1/2 medium green pepper
4 chicken breasts
4 cups frozen corn
1/2 c dry white wine or water
2 tsp cumin
1 tsp chili powder
1/2 tsp cayenne pepper (or to taste)
4 cans chicken broth
2 cans diced tomatoes
2 cans tomato sauce

*Saute onion, garlic, jalapeno and green pepper in the olive oil until soft in a large pot
*Add remaining ingredients to pot and bring to a boil
*After about 15 minutes, remove chicken and shred
*Return chicken to pot and simmer for 45 minutes

Corniest Corn Muffins (from "Baking ... from my home to yours" by Dorie Greenspan, a fabulous cookbook about baking)

1 cup all purpose flour
1 cup yellow cornmeal, preferably stone-ground
6 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
pinch of freshly grated nutmeg (optional -- I never add)
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons corn oil
1 large egg
1 large egg yolk
1 cup corn kennels (add up to 1/3 cup more if you'd like) -- fresh, frozen or canned (in which case, they should be drained and patted dry)

Preheat oven to 400. Prepare muffin pan (spray, butter or use paper cups).
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if your using it. In a large glass measuring cup or another bowl, whisk together the buttermilk, melted butter, oil, egg and yolk until well blended. Pour the liquid over the dry ingredients and with the whisk or rubber spatula, gently but quickly stir to blend. Batter should be lumpy so don't be too thorough. Stir in the corn kernels. Divide among the muffin cups.

Bake for 15-18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer to a rack and cool for 5 minutes before carefully removing each muffin from the pan. Makes 12 muffins.

Vegetable Soup
1 lb ground beef
Bag of frozen vegetables
2 cans tomato sauce
2 cans diced tomatoes
2-3 cans of water
4-5 red potatoes, cubed
Lawry's season salt

Brown ground beef in a soup pot. Add tomatoes, frozen vegetables, water and potatoes. Season to taste with Lawry's season salt. Cook long enough for the potatoes to cook and soften.

Monday - Pioneer Woman's Simple Sesame Noodles, I'm going to de-simplify them a bit and throw in some chicken and broccoli...I hope it works out.

Tuesday - Chalupas & mexican Rice - from Jill's recipe!

Wednesday - Dinner at the church

Thursday - Out to Dinner

Friday - Chicken and Rice Crockpot - I'm trying to find a recipe that I used before. It calls for French Onion Soup mix and it was so good. And Easy!

Saturday - Baked Ham, Corn Casserole (didn't get this made last week)

Sunday - Pot Roast. I make mine in the crock pot filled 1 cup with beef or chicken broth and 1cup full of water. 1 chopped onion, 1 clove of garlic, and coat the top with Cooper's BBQ Seasoning. I usually throw in some carrots and potatoes about half way through. Cook on low for 8 hours.

Oh yum! Tres Cocos Cake!

So, I haven't made this yet, but I can't wait to go to the store next and get the ingredients!

Tres Cocos Cake (Three Coconuts Cake)
(printable Version)

1 white or yellow cake mix, prepared per the package instructions (with eggs, oil, and water)
1 cup coconut milk
1 15 oz can Cream of Coconut (such as Coco Lopez sold in the aisle with Pina Colada drink mixes)
8 oz can crushed pineapple (undrained), refrigerated
1 tablespoon of lemon juice
1 3.5 oz box of coconut cream instant pudding mix
1 8 oz container of whipped topping
1 1/4 cups shredded, sweetened coconut – toasted

Prepare and bake the cake per the package instructions. Let cake cool in the pan for 45 minutes.

Whisk the coconut milk and cream of coconut together. Pour 1/2 cup of the mixture into a bowl, cover, and refrigerate. You will need this reserved mixture later for the topping.

After the cake has cooled 45 minutes, poke holes all over the cake (I use a chopstick). Slowly pour the remaining coconut milk mixture all over the cake. Allow the cake to rest for 10 minutes then cover and refrigerate for at least 5 hours (but preferably overnight).

After the cake has fully chilled for several hours, toast the coconut per the package instructions. Spread the toasted coconut onto a large plate or sheet pan and allow it to cool completely.

In a bowl, whisk the chilled crushed pineapple, lemon juice, instant pudding, and the 1/2 cup of reserved coconut milk mixture. Place the bowl in the fridge for about 5 minutes to allow the mixture to firm up some then fold in the whipped topping until no white streaks remain. Spread the topping over the cake and sprinkle on the toasted coconut in an even layer. You may not wish to use all of the toasted coconut depending on how thick you want the top coconut layer to be. Refrigerate at least 1 additional hour (and preferably longer) to allow the topping time to firm up. Keep refrigerated.

Changing things up a bit.....

The past few weeks have been a little busy here in the Lucas house. We are finally getting into a rhythm with both kids being in school and now Tball practices during the week. So I thought I would highlight a few yummy meals I'm made during the last month. Hope you like. Next week I plan to get back to the weekly meal plan.

Oven Baked Tilapia with A Broccoli/ Orzo Pasta Salad

Tilapia filets or any other mild white fish
salt and pepper
limes
butter

Wash and pat dry your fish, sprinkle generously with salt and pepper. Lime zest and some fresh lime juice. Place in cast iron pan, drop a pat of butter on top. Throw it in a 375 degree oven for about 12 minutes or until fish flakes easily with a fork

2 heads of broccoli florets, cut into small pieces
1 1/2 c orzo
3/4 c feta cheese
1/4 c fresh grated parm cheese
3 T pine nuts
small can of sliced black olives, drained
1/4 c olive oil
1/4 t cayenne pepper
salt and pepper

Boil orzo according to directions (don't forget to salt the water) add broccoli too cooking orzo for the last 3 to 4 minutes. Meanwhile add olive oil and pine nuts to small skillet to saute' till light brown. Add cayenne to pines nuts. Drain orzo and broccoli and combine with everything else in a large bowl. This a yummy pasta salad that can be eaten hot, warm, or even a little cold. You can adjust your cayenne according to how much heat you want.


Chili Mac with a green salad. I've made this several times for my family, the kids LOVE it and it makes GREAT leftovers.

Chili Chicken and Vegetable Soup w/ Cornbread

2 T butter

1 onion, chopped

Salt and pepper

1 T chili powder

1 baking potato, peeled and chopped

One 32-oz container (4 c) chicken broth----I use stock

One 16-oz bag frozen corn

2 c shredded rotisserie chicken

One 10-oz bag frozen green beans

Sour cream for garnishing

1. In a large saucepan, melt butter over medium heat. Add the onion, season w/ salt and pepper and cook, stirring until tender, about 5 minutes. Stir in chili powder and cook for 2 more minutes. Add the potato and bring to a boil; lower heat and simmer until potato is tender, about 10 minutes.
2. Stir in corn, chicken and green beans and cook until heated through. Season w/ salt and pepper. Serve with a dollup of sour cream if desired.

Crock Pot Roast

3 lb chuck roast
bag of frozen carrot sticks (you can totally use fresh and cut 'em up)
1 bag of mini red poatoes (i've used the regular size ones and just cut them into big pieces)
bag of frozen pearl onions (you can also just cut up an onion)
16 oz white mushrooms
Lipton onion soup mix
1/4 steak sauce
1 can cream of celery soup
8 oz beef stock

Rinse and pat dry you roast. Salt and pepper generously and brown in large skillet on both sides. Meanwhile mix soups, steak sauce, and beef stock in a small bowl till combined.
Place all veggies in crock pot and place roast on top. Pour sauce mixture on top or roast and set crock pot for 8 hours on LOW. Serve with some hot buttered bread.

Baked Chicken & Rice served w/ green beans and some rolls

1 ¼ cup uncooked rice

1 can each of: cream of mushroom, celery, & chicken

¼ cup melted butter

½ cup milk

¼ cup French dressing

1 package sliced almonds

parmesan cheese

6 boneless, skinless chicken breasts

Grease 13x9 pan. Mix all liquid ingredients together. Add rice to half of liquid ingredients and pour in bottom of pan. Lay chicken on top; pour remaining liquid over chicken. Sprinkle generously with almonds & parmesan cheese.

Bake at 325° 1 ½ hours, covered with foil for 1 hour. Uncovered for 30 minutes.

And tonight is Pioneer Woman's Noodles with baked Salmon

I promise for next week to post an actual meal plan. These were just some of the favorite meals I've made in the last few weeks.

The Morris Family Menu - Week of September 28th

Monday - Cream Cheese Alfredo with Chicken, Garlic Toast, and Green Salad

Tuesday - Hamburger Steak with Brown Gravy, Sweet Potato Fries (stealing Jill's recipe!) , and Glazed Carrots

Wednesday- LOGOS Program at Church - We're table parents so we eat with the kiddos!

Thursday-  We will be in Austin for Carter's swim lessons, so we MUST eat out.  

Friday-  Steaks, Potato Bundles, & Green Salad

Saturday-  Slow Cooker Texas Beef Hash - I might modify this a bit...not sure how.  

Sunday-  Baked Ham, Corn Casserole ,   

A few reviews....

I had a Bunco party at my house this past Thursday and I made Pastor Ryan's Mexican Lasagna (from PW's website).  YUM!  I'll be making this again.   A friend of mine hosted the party and made some of the best fresh guacamole and homemade salsa, but my absolute favorite was something she called corn dip.  I could literally eat a huge bowl of it for breakfast.  She is going to send me the recipe, but because it was so darn delicious and I just can't wait, I tried to search for it myself.  It looked a lot like this Fresh Corn and Avocado Salsa

 

Let me just say that the The End of Chicken Parmesean as You Know it (2nd Chicken Parm recipe down) was absolutely delicious!  Super easy too!

The Easy Mexican Crock Pot was tasty, but visually appealing...no.  It looked like cat food.  I did add cream cheese, which was tasty, but it really looked disgusting.  If anyone gives this a try and has some ideas on how to make it look, um, better, please let me know. 

I can't wait to make this...

The first day that it doesn't get out of the 60's, I'm totally going to make the "Enlighten" Autumn Chicken Pot Pie, from the Noshery.  I'm gearing up, now if the weather will just cooperate.  

And as soon as I can wrangle up all of the ingredients, Pioneer Woman's Simple Sesame Noodles will be cooked up in this kitchen.  

Lucas Household Menu Week of 8/16

Well, Nora and the kids are coming on Tuesday so I have planned some kid friendly meals that will feed a bunch of us.

Sunday: Chicken Burgers w/ Sweet Potato Fries
Monday: Leftover chicken burger cuz they're so yummy!
Tuesday: Spaghetti and Meatballs w/ Garlic Butter Texas Toast
Dessert: PW Strawberry Shortcake
Wednesday: Chalupas and rice
Thursday: Tyson has "Meet the Teacher Night"so we will get a take and bake pizza from Papa Murphy's
Dessert: Root Beer Floats (Tyson's special request.....goes well w/ pizza)
Friday: Nora's last night......we're taking them out.....her choice (my bet, it's probably Mexican)!

Chicken Burgers:
2 lbs ground chicken breast
a few green onions, chopped
1 egg
2 T of Chicken Fajita seasoning (in the spice aisle, I use the HEB one)
1 pkg Sara Lee Dinner Rolls
cheese slices (your choice, we like Pepper Jack and the kids like Cheddar)

Combine the first 4 ingredients and shape into small patties (the size that would fit in the rolls). *HINT: since it's chicken breast, and there is hardly any fat, that patties don't shrink much during the cooking process*
Grill on a grill pan about 5 to 7 minutes per side. After their cooked keep them warm in a baking dish covered w/ foil. When they are all done, put cheese slice on top of all of them and put 'em rolls. They are so yummy and cute!!!!

I serve them with Sweet Potato Fries

Sweet Potato Fries:
2 sweet potatoes
1/2 t paprika
1t chili powder
1 t sugar
2 T olive oil

Scrub, peel and slice your potatoes in wedges (larger the better). Throw 'em in a bowl and add the rest of the ingredients. Toss them around till everybody is fully coated. Place them on a foil lined (for easy clean up) baking sheet. Bake in preheated 425 degree oven for about 25 minutes.

I will update this post w/ the Spaghetti and Meatball recipe later this evening.

Week of August 16th - Morris Household

Well, last week was kind of a bust. I didn't get to go to the grocery store, so we either went out to dinner or I raided the pantry and freezer for last minute meal ideas. I did make a great King Ranch Chicken Casserole on the fly - I'll post my thrown together recipe complete with an iphone pic later.

Now for this week:
Monday: Buttermilk Marinated Fried Chicken Salad with Buttermilk Parmesan Dressing by Emeril Lagasse. I'm going to simplify this a bit - I'll comment on what modifications I make.
Tuesday: Taco Tuesday - Shoebox Tacos
Wednesday: Hamburger Steaks with Brown Gravy (Cooks.com), Mashed Potatoes (recipe below), and Green Beans
Thursday: The End of Chicken Parmesean as You Know it (2nd Chicken Parm recipe down) - looks so easy I'm kind of scared. I found this recipe on YouTube and am going to give it a try. Green Salad, and Cheesy Garlic Bread
Friday: Leftovers
Saturday: Easy Mexican Crock Pot I found a few variations of this recipe...I'll probably add in some cream cheese because I love cream cheese!
Sunday: Out to Eat

Baking: Ok, well this isn't really baking. But I've been thinking about these for months now and I'm going to make some this week. Chex Muddy Buddies

My Favorite Mashed Potatoes:
6-10 red or gold potatoes, peel or not, whichever you prefer
4 oz cream cheese - set out to bring as close to room temp as you can
1 medium onion chopped
4 tbs brown sugar
2-3 tbs butter
1/2 cup of milk
salt and pepper to taste

Boil potatoes until tender. While potatoes are boiling, saute onions in a separate pot in 2 -4 tbs butter and 4 tbs brown sugar until very tender - I cook the heck out of them. Once potatoes are tender, drain and then add in the cream cheese, milk and onions. Mash together and add salt and pepper to taste.

Last Minute Meal Idea - Morris household

So, I'm running behind this week and hoping to get my menu made before the week is over. Since I have not done a good job a planning for the week, I'm going to fall back on one of my favorite "in a pinch" recipes for tonight.

I'm never sure what to call it. Usually I just refer to is has hamburger casserole, but that is so boring. If you have any ideas, please feel free to comment!

1 lb. ground beef
1 tbs. minced onion
1 can of corn
1 can of Rotel
grated cheese for topping
tortillia chips

Brown ground beef in a large pan and add minced onion. When beef is almost done, dump in can of corn and rotel and cook until heated through.

Serve in bowls, top with cheese (cilantro is delicious too if you have it on hand) and use the tortillia chips to top or scoop - whichever you prefer.

You can also add cooked rice if you want to lie on the edge.

That's it!!

Aug. 9 Meal Plan for the Lee Household

Ok, here's my meal plan for the week. My sister is coming into town on Thursday, and then the kids and I are heading to San Antonio, so this is all I'm planning on cooking until I get back from San Antonio. Enjoy and let me know if you have any questions or anything!


Sunday - Barbecued Turkey Joes
Monday - Mexican Fiesta Salad Pizza (I've never made this before)
Tuesday - Open
Wednesday - Cream Cheese Crock Pot Chicken


Turkey Joes -- I didn't have enough ground turkey, so I'm using ground beef :) And I leave out the cayenne pepper, so it's not too spicy.

1 pound lean ground turkey
1/2 medium bell pepper, chopped
1/2 medium sweet red pepper, chopped
1/2 medium onion, chopped
1/8 tsp cayenne pepper
1 cup barbecue sauce
4 medium mixed-grain hamburger rolls


Brown turkey in a skillet, about 8-10 minutes. Drain off liquid. Add peppers and onion and cook until tender, about 3 minutes. Add barbecue sauce and cayenne pepper; heat thoroughly, stirring frequently, about 2 minutes. Top bottom half of buns with turkey mixture; cover with top half of bun and serve.



Mexican Fiesta Salad Pizza (From the Pampered Chef)
2 pkgs refrigerated crescent rolls
1 1/4 lbs lean ground turkey
1 1/4 cups medium thick and chunky salsa
1 envelope taco seasoning mix
1 clove of garlic, pressed
1 cup sour cream
2 cups thinly sliced iceburg lettuce
2 plum tomatoes, seeded and diced
2 green onions with tops, thinly sliced
1/2 cup shredded cheddar cheese
1/4 cup pitted ripe olives, coarsely chopped
Additional salsa (optional)

1. Preheat oven to 375. Unroll crescent dough; separate into 16 triangles. Arrange 14 of the triangles in a circle on a lightly floured round baking stone with wide ends even with the edge of the baking stone and points toward the center. Place the remaining two triangles in the center, pinching seams to seal. Roll dough to create a smooth surface. Bake 15-18 minutes or until golden brown. Remove from oven; cool completely.

2. In a skillet, cook ground turkey over medium heat 10-12 minutes or until no longer pink, breaking turkey into crumbles. Drain if necessary.

3. Combine salsa, seasoning mix, and garlic in a medium bowl; mix well. Add to turkey in skillet; toss to coat. Spread sour cream over crust. Spoon turkey mixture over sour cream. Top with lettuce, tomatoes, onions, cheese and olives. Serve immediately with additional salsa, if desired.

Mexican Rice and Chalupas

Mom's Rice

1 c of long grain white rice
1 T or so of vegetable oil
2 cups of water
2 t of chicken bouillon
***small piece of green bell pepper
***small piece of onion (white or red, whatever you have on hand)
1/3 c of diced tomatoes
1 t salt
1/2 t pepper
1/4 t cumin
1/4t garlic powder

***you can also chop these up and toss in the rice, I choose to use a big piece because my kids don't want to run into these on their plates....this way you still get the flavor

Heat oil in large saute' pan on med low to med then add rice and saute till light brown (this is where your rice will get it's pretty color) keep an eye on it and stir often, it will brown quickly
after it begins to brown throw in your bell pepper and onion and stir around, let everything continue to cook till veggies soften slightly

While rice is browning mix your chicken bouillon into you water

Once the rice is your desired color add your tomatoes, (don't be afraid to get some juice in there too) your water, and your spices. Give everything a good stir to combine and simmer on low w/ a tight fitting lid for about 25 minutes till all liquid is absorbed

That's it........that's all there is to traditional Mexican Rice!!!! You can add more spices if you like, just use caution w/ the cumin....a little goes a LONG way. Just start w/ 1/4 t and you can always add more.



Mom's Chalupas

***2 or 3 c of refried beans (fresh beans are always better than canned)
tostada shells (I use Charras, they are orange)
shredded chicken ( I will boil a couple of breast, let 'em cool and chop 'em up)
shredded lettuce
shredded monterey jack cheese (or your favorite type)
chopped tomatoes
guacamole
whatever else you want to pile on top

*** I will make a pot of pinto beans, let 'em cool and take a few cups and mash them up in a sauce pan on low till warm.....that's it, I don't really refry them----that's an old way of making beans. As long as you've seasoned them when you first cook them, there is no reason to fry them.

To build the chalupa:

1. place your tostadas on a big sheet pan or cookie sheet and warm in the oven at 250 or so for 15 minutes.
2. spread a spoon full of beans on each shell, now add your cheese
3. now add you chicken (if your making these w/ meat)
3. time for the guac (fresh....don't buy that prepackaged stuff)
4. lettuce and tomatoes
5. whatever else you wanna add

I like to make the beans ahead of time, a day to 2....they will keep in the fridge for about a week or 4 months in the freezer. You can also boil the chicken ahead of time too.

You could make these meatless, they are delish!!!! You could also use streak or seasoned ground beef too in place of the chicken.

Now I realize this may not look like the rice or chalupas you see at some restaurants, but this is pretty old school way of making these dishes.....both my grandmas did theirs this way too. Who would wanna argue Mexican rice and chalupas w/ Hortense Garcia or Aurora Martinez???

Both of these dishes are pretty figure friendly too!!!!

Week of August 2nd Menu for the Lucas Household

I always start my week menu planning on Sunday. I usually grocery shop on Sunday so my week begins then. I try to usually make kid friendly meals but sometimes I substitute . It's just worth it to have a happy meal time.

Sunday-- Chicken Chalupas w/ my Mexican rice (cheese quesadillas for the kids w/ rice)
I make a whole pot of beans and freeze what I don't use.....to be used for something next week or week after. Beans freeze beautifully.

Monday-- PW Chicken Spaghetti w/ rolls

Tuesday-- leftover chicken spaghetti

Wednesday-- barbecue pork sandwiches w/ cabbage slaw (french fries for the kiddos in place of slaw)

Thursday-- evening birthday party at Chuck E Cheese......pizza all the way around

Friday-- garlic chili shrimp skewers w/ peanut noodles and broccoli (kids eat fish sticks w/ noodles and broccoli)

Sunday, I made the EZ Double Chocolate Chip pound cake for dessert, not sure which one I'm making for Friday yet.

I can post any of the recipes, just comment if you'd like one.

EZ Double Chocolate Chip Pound Cake

Valerie, here is an easy yet impressive and yummy dessert. I just baked this on Sunday. It will only last a few days in my house. I LOVE cake recipes that begin w/ a box cake mix.....EASY! Let me know if you try it.


You need:

1 box yellow cake mix (18.25 oz)
1 (5.90z) box instant choc pudding
1/2 c sugar
2/3 c water
1/2 c vegetable oil
4 large eggs
8 oz sour cream
1 12 oz bag on mini chocolate chips (I've used regular ones too, it's still yummy)
**powdered sugar to sprinkle on top, and a scoop of vanilla ice cream to put on each slice (since there isn't enough fat here already)

Preheat oven to 350 degrees. Spray a 12 to 15 cup fluted pan (I use my pampered chef stone fluted pan) w/ nonstick cooking spray w/ flour.

In a large mixing bowl, combine cake mix, pudding, mix, and sugar. Add water, oil and eggs. Beat on medium w/ an electric mixer until smooth. Stir in sour cream and chocolate chips. Pour batter into prepared pan and bake for an hour. Let cool in pan for about 10 minutes. Remove and from pan and garnish w/ powdered sugar.

Enjoy!

Stay tuned for some of my Mexican recipes that are favorites here in the Lucas/Garcia house.

Week of August 3rd for the Morris Household

• Monday: leftovers - chicken and wild rice salad (recipe coming soon)
• Tuesday: Mexican Night! Shoebox Tacos and Spanish Rice (recipe below)
• Wednesday: Cream Cheese Crock Pot Chicken (recipe below)
• Thursday: Farfalle with Zuchinni, from The Pioneer Woman, green salad, and garlic bread
• Friday: NY Strip Steaks, Potato Bundles, from the Pioneer Woman, and green beans.
• Saturday: Crispy Orange Chicken and Rice (recipe below)
• Sunday: Taking a break! Out to eat

I also want to bake something this week, but haven't decided. Any ideas?

SHOEBOX TACOS
Note: My mom used to make these tacos for me growing up. We would call them "shoebox tacos" because she would make a large batch, package them in baggies of three (each taco held together neatly with a toothpick) and stack them up in a plastic shoebox in the freezer.

Kitchen tools you'll need: tongs, spatula, small skillet, large skillet, paper plate, and bring over the whole roll of paper towels.

Ingredients

• oil (vegetable oil, corn oil, or I've even used olive oil in a pinch), you will need enough to fill up the small skillet with about 1/2" oil or enough to fry the tortillias in.
• 1 lb ground meat - if you forgot to thaw it, no big deal
• minced onion
• corn tortillias (about 12)
• grated cheese - amount just depends on how cheesy you like your tacos
• Cilantro
• Lime
  

Directions

1. Brown the ground meat in a large pan - if you forgot to thaw it, it will thaw as you cook - mix in about 1 tablespoon on minced onion.
2. While you are browning the meat, start heat the oil in a small frying pan. I like to set ou a paper plate and paper towels so I will have a place to put the tortillas once they are done cooking. Begin frying your tortillas. I make about half and half soft and crunchy. For the soft ones, just leave them in the oil long enough to get soft. Then set on a paper towel to sop up the grease ;)
3. Finely chop the cilantro and cut lime into wedges.
   
4. Set out the cheese, and any other toppings you like.
   
5. Ready to eat! I just set everything out on the counter and let everyone come and assemble their tacos however they like.
   

SPANISH RICE
Ingredients:
Rice
1 can of corn
1 can or Rotel Tomatoes
Use desired amount of brown or white rice. Cook almost according to package directions, however get one can of rotel and drain the juice into a measuring cup - a 2 cup measuring cup works best (set aside remaining can contents, we will use in a minute!) You are supplementing some of the water with the juice - then add the rest of the water as the recipe indicates. Cook about 3/4 way through and add the remaining rotel tomatoes and half a can of corn.

CREAM CHEESE CROCK-POT CHICKEN
Ingredients

4-6 boneless, skinless chicken breasts
1/2 to 1 pkg dry Italian dressing mix
3 tsp. butter
2 small cans Cream of Chicken soup
3 cloves fresh garlic, minced
1 8 oz. pkg. cream cheese
1 cup sour cream

Directions

Place all ingredients except the sour cream into a crock pot.
Cook on low heat 6-8 hours.
Add sour cream just prior to serving.
It is excellent over rice, noodles or mashed potatoes. My kids love the mashed potatoes the best.

CRISPY ORANGE CHICKEN

2 lbs boneless, skinless chicken
1 egg
1 1/2 tsp salt
1 1/4 tsp pepper
1 tbsp vegetable oil
- 1/2 cup plus 1 tablespoon cornstarch
- 1/4 cup all-purpose flour
- Oil (for frying)

Glaze:
1 tsp minced garlic
1 1/2 tsp grated orange rind
1 c fresh orange juice
1/2 c hoisin sauce
Dash cayenne pepper
1/4 c granulated sugar
Salt and Pepper to taste

1. Cut your chicken into 2 inch piece and put them into a large bowl. Add in the egg, salt, pepper and oil. Mix it well and set it to the side. In another large bowl, stir the cornstarch and flour
together and mix it well. Add the chicken into the flour mix and coat each piece generously.

2. Pour about a 1/2 inch of oil into a heavy skillet and set it over high heat. Carefully putsome chicken pieces in small batches and fry for 3 to 4 minutes oruntil it’s brown and crispy/crunchy.
Carefully remove the chickenfrom the oil with a slotted spoon and drain it on paper towels. Finish frying the chicken until they’re all done. Set it aside and put together your glaze in the next step.

3. Let your oil cool slightly in the skillet and remove all but 2 tbsp. of oil and put it over medium heat. Saute the minced garlic for a minute, being careful not to burn it so you don’t end up with a bitter taste. Add the rest of the ingredient in and bring the mixture to a boil. Make sure to stir this for 3 minutes and reduce the heat and simmer it until a saucy thick glaze is created. Pour
the glaze over the chicken and serve!

I like to saute red and green bell peppers and onions to serve with
the chicken.