HELPFUL HINTS – Page 29 – Chasing MY Life WHEREVER it Leads ME

Coca~Cola Onion & Potato Bin

I need a vegetable bin, but just don’t have a place to put a free standing one. I was going through closets today and trying to gather more items for the VFW rummage sale that’s coming up in a few weeks when I ran across this old Coca~Cola bottle crate and had this AHA moment. For the moment this will work for small potatoes and onions.

One more revival of a Sunday Family Dinner

This is Am’s last Sunday with us so she’ll be doing the Sunday cooking again. Today she made Pot Roast, CheesyAu Gratin Potatoes, Glazed Carrots, Home made Apple Sauce and Banana Cake with Cream Cheese Frosting.

MAPLE GLAZED CARROTS
1/2 bag baby carrots
2 tablespoons butter
1/4 cup packed brown sugar
scant 1/4 cup maple syrup

Clean carrots and slice diagonally in half.
Melt butter in skillet.
Saute’ carrots until tender.
Add brown sugar and cook several minutes, stirring constantly so sugar doesn’t burn.
Add syrup and coat well.
Cook until syrup is warm and carrots are well coated.

BANANA RAISIN NUT BREAD OR CAKE
1 cup packed brown sugar
1 cup butter, 1/2 soft & 1/2 melted
2 jumbo eggs
2 tablespoons cinnamon
1/2 cup golden raisins, currants or craisins
1/2 cup crushed walnuts
2 large, RIPE bananas
1/2 cup sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Combine the melted butter, brown sugar and bananas in a sauce pan.
Cook until smooth and then add nuts and raisins.
Stir until well coated & set aside to cool.
Cream softened butter, sugar and eggs until fluffy.
Sift together flour, baking powder, baking soda and cinnamon.
Add this to the creamed mixture gradually until well blended.
Add cooled banana mixture.
Pour into greased and floured pan(s)*
Bake at 350 degrees for 45+ minutes.

*This recipe will make 2 large loaves or 1 cake. If making bread, skip the frosting.

FROSTING
8 ounces cream cheese, softened
1/4 cup butter, softened
juice of 1 small lemon
1 teaspoons pure vanilla extract
1 1/2 cups powdered sugar

In a medium bowl beat cream cheese and butter until smooth.
Add lemon juice and vanilla. Beat until blended.
Add powdered sugar gradually until well blended and smooth.
Refrigerate 1 hour to set icing before serving.

HOME MADE APPLE SAUCE
5 large Apples (I like Pink Lady or Braeburns)
1/2 cup golden raisins
1 can peach nectar (Papaya or pineapple are good too)
1 teaspoon cinnamon
1 cup sugar
1 cup water

In a large sauce pan pour nectar over raisins and let sit while you prepare apples.
Wash, core, peel and chop apples.
Add water to sauce pan and stir in sugar until dissolved.
Add cinnamon and mix well.
Add apples and cook over medium heat until until apples are tender and mush easily.
Mush to desired consistency.
Remove from heat.
Cool and chill.
Can be kept in refrigerator for a week though it never lasts that long around here. When my apples are at the height of the season and falling off the tree I make this in huge batches and put it up in canning jars for the following year.

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin’ What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Macaroni Salad by request

Diana at Forgetfulone requested this recipe and it ties in with Mere’s Scrumptious Sunday theme so here’s my bonus recipe of the week.

MACARONI SALAD
3 cups pasta of your choice
2 tablespoons salad oil of choice
4 tablespoons flavored vinegar of your choice
3 tablespoons lemon juice
1/2 teaspoon celery salt
1 bunch green onions, minced
3 sweet pickles, minced
1 medium carrot, minced
1/4 cup grated cheese of choice
3-5 tablespoons sour cream
sea salt and white pepper to taste

Cook and drain pasta. Cool slightly.
Whisk together oil, vinegar, salt, pepper and lemon juice.
Toss together and chill.
Meanwhile mince carrots, onions and pickles.
Toss the vegetables, cheese and sour cream with the cooled pasta and chill again.
Serve chilled!

I have also added small tidbits of ham or salami for a more filling salad. Hubby like it when I add chopped olives too.

Menu Plan Monday

MONDAY ~ Stuffed Shells and Salad
TUESDAY ~ Chinese Chicken Salad
WEDNESDAY ~ Pork Chops and Stuffing (hubby’s request)
THURSDAY ~ Chicken Tacos
FRIDAY ~ BLT’s and Macaroni Salad
SATURDAY ~ 12 Hour Salad (1/2 recipe)
SUNDAY ~ Grilled Hamburger steaks and baked potatoes

12 HOUR SALAD
1 cup slivered carrots
1 tomato chopped
4 cups torn salad greens
1/2 cup chopped celery
2 bunches green onions, sliced
1 can LeSeur peas, drained
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 tablespoon sugar
1 cup shredded cheddar
1/4 pound bacon, cooked & crumbled

Put tomatoes on the bottom.
Layer carrots, salad greens, chopped celery, sliced green onions, and LeSeur peas in a salad bowl on top of tomatoes.*
Whip together the mayonnaise, sour cream, and sugar and spread over vegetable ayer.
Sprinkle cheese and bacon over the mayonnaise layer.
Cover and refrigerate over night.
Toss just before serving.

*Add whatever vegtatbles you like, radishes, green peppers, etc…
NOTE: When adding cucumber or tomato be sure to place UNDER the lettuce!

Favorite Ingredident Friday collides with Watchin' What We Eat Wednesday

STUFFED SHELLS

15 large shells, cooked and drained**
1 pound lean ground beef
1 1/2 teaspoon Pampered Chef Italian seasoning
1 medium onion, chopped
8 ounces tomato sauce
1/2 cup water
1 teaspoon beef bouillon granules
1 teaspoon minced garlic, jar
2 tablespoons Classico tomato pesto
1 cup shredded cheese

Brown meat and onion, Drain.
Whisk together tomato sauce, water, bouillon, garlic, pesto and seasoning.
Stir 1/2 cup of tomato sauce mixture and 1/2 cup of cheese into beef mixture.
Stuff shells with meat mixture.
Pour 1/2 of remaining sauce on bottom of the baking dish.
Put shells on top of sauce.
Pour remaining sauce over shells.
Top with remaining cheese.
Bake at 350 degrees for 30 minutes.

**If you prefer the shells and beef mixture can be tossed and cooked as a casserole. When I do this I use the smaller shells, but same proportions.

Modified from weight watchers stuffed Mexican shells recipe
3 weight watchers points each shell or 1/2 cup of casserole

Scrumptious Sunday ~ Summer Salads

Scrumptious Sunday hosted by Meredith at Mercedes Rocks

FRUIT SALAD
1 medium cantaloupe, seeded, peeled and chopped
1 mango, pitted, peeled and chopped
1/2 pint raspberries
1 cup grapes, halved
1 medium orange, peeled and sectioned
1 teaspoon sugar
1 tablespoon lime juice

Toss all together.
Chill.

CHINESE CHICKEN SALAD
1 small head of cabbage, shredded
1 bunch green onions, sliced
1 package top ramen, cooked but toss away the seasoning packet that comes with it
1 tablespoon sesame seeds
1 tablespoon sesame oil
1 teaspoon minced garlic, jar
3 tablespoons rice wine vinegar
2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon pepper
1/4 cup salad oil
4 tablespoons sugar
4 chicken breasts, cooked

Toss together the cabbage, green onions and top ramen noodles.
Top with sesame seeds.
Chop chicken into thin slices and layer on top of seeds.
Whisk together the oils, vinegar, sugar, soy sauce, garlic, salt & pepper.
Pour over cabbage ingredients and toss.
Chill.

ORANGE PINEAPPLE SALAD
1 large box Orange Jell-O
1 can mandarin oranges, drained
1 quart vanilla ice cream, softened
1 small can crushed pineapple

Add 2 cups hot water to Jell-O to dissolve.
Add softened ice cream and whip with a spoon until smooth.
Add oranges to Jell-O mixture.
Chill until set.

Slow Cooking Thursday – Fiesta Chicken Tortilla Soup

During the summer I use the slow cooker a lot to keep from
turning on the stove, but we still like our soups!

FIESTA CHICKEN TORTILLA SOUP
1 can refried beans
1 can chicken broth
2 cups water
1 can black beans, drained and rinsed
1 can whole kernel corn with liquid

1 jar PACE chunky salsa
4 chicken thighs, sliced into thin strips or chunks
1/2 cup shredded cheese
thin tortilla strips

Put everything in the sow cooker except the cheese and tortilla strips.
Cook on low 2-3 hours.
Top with tortilla strips and cheese before serving.

The Revival of a Family Sunday ~ Breakfast through Dinner ~ Tasty Thursday blends into Favorite Ingredient Friday

We’re changing up the menu plan a bit! The catch to dinner: My recipes, but the teenager has done all the menu planning (which she hated making choices – said it was hard work), shopping, prep work, cooking and clean-up. On the Menu: Toasted French Toast for breakfast and for dinner, Chicken Cordon Bleu, Garlic Smashers, Home Made Carrot Cake she made a gourmet meal that was quickly devoured! We used multi-grain and sourdough for the French toast and it was truly scrumptious.

TOASTED FRENCH TOAST ~ We hate soggy French Toast and this recipe conquers that.
8 slices thick white bread
1 1/4 cup milk
5 egg yolks
1/8 cup flour
3 tablespoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter, melted
1/4 teaspoon salt
1 tablespoon pure vanilla extract

Toast bread, but not browned.
Preheat griddle and coat with a small amount of butter.
Whisk together the egg yolks, milk, salt, vanilla, butter and cinnamon.
Whisk in flour until smooth.
Pour milk mixture into a baking dish.
Soak bread pieces for a few seconds on each side.
Grill for several minutes on each side until golden brown.
Serve with warm maple syrup.

CHICKEN CORDON BLEU
4 boneless, skinless chicken breasts*
2 tablespoons butter, softened
4 thin slices cooked ham
4 thin slices swiss cheese***
1/2 pound bacon (8 slices)
2 jumbo eggs
1/2 cup milk
1/4 cup shredded Parmesan cheese
1/2 cup flour
3/4 cup bread crumbs
1 teaspoon thyme
1 teaspoon minced garlic, jar
1 teaspoon oregano

Flatten chicken breasts.
Spread butter evenly on the tops.
Smooth garlic evenly amongst the 4 breasts.
Sprinkle the thyme evenly between the four breasts.
Top with a slice of ham and then a slice of cheese.
Roll up tightly.
Wrap 2 slices of bacon around each one and secure with toothpicks.
Whisk together the eggs and milk in a shallow bowl. Place flour in another shallow bowl. Combine the bread crumbs, oregano and cheese in a 3rd shallow bowl.
Dip each chicken breast in the egg mixture first, then the flour, then the egg mixture again and the crumb mixture last.
Place on a greased cookie sheet.
Bake uncovered at 350 degrees for 45 minutes.
Don’t forget to remove the toothpicks before serving.

*For really easy servings, I lay the bacon on the cookie sheet and cut the flattened breasts in half. On top of 1/2 of the bacon strip lay a chicken piece, top as directed and then lay the other chicken breast. Bring the other 1/2 of the bacon slice over the top and bake as directed. NO ROLLING AND NO TOOTHPICKS!

***I also use Muenster or Gruyere if that is what I have on hand.

SCRUMPTIOUS CARROT CAKE with CREAM CHEESE FROSTING
CAKE
2 1/2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1 cup packed golden brown sugar
1 cup sugar
1 1/2 cup butter, softened
3 Jumbo eggs
2 teaspoons pure vanilla extract
1/4 cup golden rum*
3 cups grated carrots
8 ounce can crushed pineapple, drained well
1 cup golden raisins
1/2 cup chopped walnuts

Pour rum over raisins and set aside for at least an hour.
Preheat oven to 350 degrees.
Grease and flour 2-9 inch cake pans.
In a large bowl sift together the flour, baking soda, salt, cinnamon and sugars.
In another bowl cream together the butter, brown sugar, vanilla and 1 egg. Add additional eggs and beat until well creamed.
Add dry ingredients gradually until well blended.
Add carrots, pineapple and walnuts until well blended.
Drain raisins and fold in last.
Pour batter into prepared pans.
Bake 1 hour or until toothpick comes out clean.
Cool 10 minutes.
Invert cakes onto rack and cool completely.

*As an option you could soak the raisins in orange juice instead and then substitute 1 teaspoon maple flavoring for the rum.

FROSTING
16 ounces cream cheese, softened
1/2 cup butter, softened
juice of 1 lemon
2 teaspoons pure vanilla extract
3 cups powdered sugar

In a medium bowl beat cream cheese and butter until smooth.
Add lemon juice and vanilla. Beat until blended.
Add powdered sugar gradually until well blended and smooth.
Ice first layer and then add 2nd cake top and ice again including sides of cake.
Refrigerate 1 hour to set icing before serving.

Watchin' What We Eat Wednesday ~ Meatloaf Muffins

MEATLOAF MUFFINS
1 pound lean hamburger
1 box onion and mushroom stove top
1 teaspoon minced garlic, Jar
2 eggs
1 cup water

Mix all together and then divide amongst 12 muffin cups.
Bake at 350 degrees 40 minutes.

2 weight watchers points each

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Hash Brown Casserole – A Sunday Brunch favorite

1 bag Oreida potato shreds hash browns
2 cups diced ham
1 medium onion, chopped or diced
1 can cream of celery soup
1 cup whole milk
6 eggs
4 tablespoons butter, cut into small chunks
2 cups grated cheddar cheese

Preheat oven to 350 degrees
Toss together the potatoes, onion and ham.
Whisk together the soup, milk, eggs and 1/2 of the cheese.
Coat a 9″ x 13″ baking dish.
Spread mixture into dish.
Top with butter chunks.
Bake for 1 hour.
Top with remaining cheese and bake until cheese starts to brown.

Menu Plan Monday

Monday ~ Seafood Salad & Parmeasan Rolls
Tuesday ~ Sauteed Garlic Shrimp & Salad
Wednesday ~Spinach Salad with Creamy sweet & sour bacon dressing
Thursday ~ Hot Wings with bleu cheese and Potato Salad
Friday ~ Grilled Hot dogs & salad
Saturday ~ BBQ steaks on the grill & Salad
Sunday ~ BBQ at friends

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Slow Cooking Thursday & Favorite Ingredient Friday- Ginger Ale BBQ Pork & Rice

Slow Cooking Thursday hosted by Diary of a Stay at Home Mom
Favorite Ingredient Friday hosted by Overwhelmed with Joy

2 1/2 pounds boneless pork ribs
1 medium Vidalia onion, chopped
1 can ginger ale
1/2 bottle Famous Dave’s Apricot Bourbon BBQ sauce
1 cup hot water
3/4 cup long grain rice

Pour ginger ale and BBQ sauce into slow cooker and mix well.
Sprinkle chopped onions over sauce mixture.
Place meat on top and cover with lid.
Set for 6 hours on medium (or 8 hours on low).
At this point, sauce should be fairly thick.
Add the hot water and long grain rice.
Cook until rice is tender.
Serve as sandwiches or with a salad.
Enjoy.

Category: HELPFUL HINTS