Granny Annie's Rocky Road Fudge

(from Josi Kilpak's book- Rocky Road)

4 1/2 cups sugar
1 (12 oz) can evaporated milk
3 1/2 cups mini marshmallows, divided (2 cups frozen, 1 1 /2 cups at room temperature)
1 stick butter, cut into tablespoon size pieces
3 1/2 cups (21) ounces chocolate, such as choco chips or chopped candy bars (half milk chocolate, half semisweet chocolate makes a great cobo)
1 1/2 teaspoons vanilla
1 cup nuts (any type, but peanuts are traditional)

Put 2 cups of mini marshmallows in freezer. Butter a 9x13 inch pan.

In 4-qt saucepan (or larger- mixture will triple in size once it begins to boil) on medium heat, combine sugar and evaportaed milk. Bring to a boil and boil for 7 minutes (to soft ball stage), stirring constantly. Remove from heat. Allow to cool 3 minutes. Do not stir mixture after removing it from heat or crystallization will occur.

While the sugar-milk mixture cools, mix together 1 1/2 cups mini marshmallows, butter, chocolate, and vanilla in large bowl.

Pour sugar-milk mixture in bowl with chocolate-butter mixture (do not stir before pouring in sugar-milk mixture and do not scrap pan). Mix until smooth. Add nuts and pre-frozen marshmellows. Mix till combined. Pour mixture into prepared pan; smooth top. Allow to cool completely before cutting into 1-inch squares.

*Freezes well when wrapped tightly in plastic wrap. Thaw before eating.

Menu 10/28-11/30

Week 1:

Sunday (B): Cinnamon Muffins (Mix)
             (L): Grilled cheese & tomato soup
             (D): Instant Pot Beef stew
    (Dessert): Apple Fritters

Monday (D): Orange Chicken
Tuesday (D): Buffalo chicken sliders with coleslaw.... (freeze leftovers)
Wednes  (D): YOYO
Thurs     (D): Shrimp Scampi with Pasta
Friday    (D): Navajo Taco's & Refried Beans (freeze leftovers)
Saturday - Cook pork roast= split into 2 meals
               (B): Pancakes & Bacon
               (L): Mac N Cheese, Hot dogs
               (D): Pizza for kids, Date night!


Week 2:

Sunday (B): Omelets
             (D): Chimi's, Spanish Rice (freeze leftovers), Refried Beans from Friday
    (Dessert): Pumpkin Squares
Monday (D): Clam Chowder &  Red Lobster Copycat Cheddar Biscuits
Tuesday (D): Baked Ziti & Garlic Bread
Wednes  (D): YOYO
Thurs     (D): Pulled pork sandwiches (Pork from Saturday) & Coleslaw
Friday   (D): Fried Rice & Homemade Egg Rolls
Saturday (B): Waffles & Sausage
               (D): Pizza for kids, Date night!


Week 3: 

Sunday  (B): Omelets
              (D): Roast, Potatoes, Salad, Bread
     (Dessert): Choco chip cookie dough Pie
Monday (D): Honey lime chicken enchiladas
Tuesday (D): Quesadilla's (using left over roast, if any or chicken)
Wednes  (D): YOYO
Thurs     (D): Spaghetti & Meatballs
Friday    (D): Chicken teriyaki bowls
Saturday (B): Apple wheat pancakes with buttercream syrup 
               (D): Pizza for kids, Date night!


Week 4:

Sunday (B): Pumpkin French toast with leftover buttercream syrup, sausage
             (D):  Chili with cornbread
    (Dessert):  Apple Pumpkin dumpcake
Monday (D): Taco's, Beans, Rice (from freezer)
Tuesday (D): Buffalo chicken sliders (from freezer) with coleslaw
Wednes  (B): Jiffy muffins
              (L):  Homemade pizza
              (D):  Sausage tortellini soup with french bread
Thursd   TURKEY DAY!!
Friday   (B): Pancake Squares
             (L): Turkey day leftovers
             (D): Dinner out/Bday party
Saturday (B):  Cereal/YOYO
               (D):  Pizza for kids, Date Night!


Week 5:

Sunday (B): Jiffy Muffins
             (D): Broccoli cheese soup with biscuits
Monday (D): Turkey pot pie (left over turkey)
Tuesday (D): Taco's
Wednes  (D): YOYO
Thurs     (D): Mexican Cauli-rice Skillet
Friday    (D): Fajitas
Saturday (B):  Cinnamon French toast sticks
               (L):  Homemade pizza
              (D): Panda for kids, Date night!
           

Spanish Rice

I found a spanish rice recipe that I love!

2 cups long grain rice
3 TBSP oil
One small diced yellow onion
1 TBSP minced garlic
4 cups water
approx 4 TBSP tomato bouillon
1 Poblano pepper, diced
1 small handful of cilantro

Start by toasting the rice on high heat with the onion, garlic and 3 TBSP of oil, just until it is starting to brown a little. Add the water and bring to a boil. Add the bouillon and stir. Next add the diced pepper and the handful of cilantro.  Turn to a medium/low heat and cover. Rice will take approx 15-20 minutes to cook.

Menu- 7/23-8/5

Mon- Fajitas & refried eans
Tues- ceaser salad & garlic bread
Wed- steak & corn on the cob & dill broiled potatoes
Thurs- cilantro lime chicken

Fri (cabin) D- Buffalo chicken sliders with coleslaw
Sat (cabin)B- Pancakes & sausage
L- sandwiches
D- cabbage patch stew & corn bread
Sun (cabin)B- Pancakes & sausage
L- sandwiches
D- Potato soup & biscuits


Mon- Sausage Tomato Penne & salad
Tues- Won ton chicken tacos
Wed- Mashed potato bowls
Thurs- chinese noodles with ground beef & rice
Fri (family reunion)- caramel corn & watermellon
Sat- Pulled pork sandwiches & coleslaw
Sun (dinner at MIL)

Menu Plan 7/19-22

Thurs- Italian Cream Cheese Chicken with Steamed Carrots
Friday- Bourbon Chicken with Rice & Steamed Carrots Creamy Raspberry Jello Salad
Saturday- Fajitas
Sun- Skillet Pork Chops with Mashed Potatoes and Salad

Menu 5/15-21

Tues- Cilantro Chicken with cilantro lime rice
Wed- Home made corn dogs & tator tots
Thurs-Navajo taco's & salad
FRI/SAT- camping
Sun- Mashed Potato Bowls
Mon- Zucchini Casserole & salad

Bourbon Chicken

www.jamiecooksitup.blogspot.com Time: 15 min. prep + 30-40 min. cooking time Yield: 5 servings Recipe from Big Oven via Pinterest 5 chicken breasts 2 T oil 1 t garlic 1/4 C apple or pineapple juice 1/3 C brown sugar 2 T ketchup 1 T apple cider vinegar 1/2 C water 1/3 C soy sauce pinch red pepper flakes 1 T cornstarch 1. Cut your chicken into small 1-2 inch pieces with some kitchen scissors. 2. Heat up a large skillet over medium high heat. Once it is hot, pour 2 T Olive Oil into it. 3. Add your chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally. 4. The chicken will start to get a bit juicy and bubbly. Put the lid on the pan, slightly tilted and drain the juices out into the sink. Return the pan to the stove top and continue cooking over medium high heat. 5. Into a medium sized mixing bowl combine 1 t garlic, 1/4 C apple or pineapple juice, 1/3 C brown sugar, 2 T ketchup, 1 T apple cider vinegar, 1/2 C water, 1/3 C soy sauce, a pinch of red pepper flakes and 1 T cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined. 6. When your chicken has a nice brown sear on some of the pieces... pour the sauce into the pan. Stir it around to cover all the chicken pieces. 7. Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some of the steam to escape. Let this baby simmer away for about 20 minutes, stirring a couple of times during the cooking period. 8. Serve over white or brown rice. Enjoy! Comments _displayNameOrEmail_ - _time_ - Remove _text_

Raspberry Crumb Breakfast Bars

Adapted from Baked: New Frontiers in Baking


For the crust and crumb:
1 1/2 cups all-purpose flour
1 cup firmly packed dark brown sugar
1 1/4 cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces

For the raspberry filling:
1/4 cup firmly packed dark brown sugar
1 tablespoon grated lemon zest
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
1 pound raspberries, fresh or frozen
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, melted and cooled

Make the crust and crumb: Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.
Reserve 1 1/2 cup of the mixture and set aside. (Note: The book suggests you reserve one cup only. My gut told me that was too little, and I upped it. I wanted to make sure the top of the raspberries were mostly covered, at least for packing purposes, and was glad I had changed it.) Pour the rest of the mixture into the prepared pan and use your hans or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.

Make the raspberry filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.

Assemble and bake the bars: Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.

Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.

Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.

Hot Ham and Cheese Pinwheels

www.jamiecooksitup.blogspot.com
Time: 45 minutes start to finish
Yield: 24 pinwheels
Recipe from Jamie Cooks It Up!

1 1/2 C warm water
2 T sugar
1 T yeast
1/2 t salt
4-4 1/2 C flour
1 pound deli ham, sliced thin
2 C cheddar cheese, shredded

1. Pour 1 1/2 C warm water into your stand mixer and preheat your oven to 170 degrees. (You read it right...170 degrees is all you need.)
2.  Add 2 tablespoons sugar and 1 tablespoon yeast. Turn the mixer on low for about 30 seconds allowing the ingredients to combine. Let it rest for 5 minutes, or until it gets all bubbly.
3. Add 1/2 teaspoon salt and 2 cups flour. Turn the mixer on to low and let the flour mix in. Add the rest of the flour (2 1/2 cups worth) one cup at a time. When the dough pulls itself away from the side of the bowl, you have enough flour.
4. Turn the mixer to medium speed and allow it to mix for 5 minutes.
5. Spray your counter with cooking spray, divide the dough into two equal parts and allow them to rest on the counter for 5 minutes. Don't skip this step, ok? If you don't let the dough rest it won't roll out nicely and then you might start to cry and then your kids would think you have lost you mind. Thanks for your cooperation.
6. After the dough has rested roll the old girl out into a large rectangle.
7. Cover it with half of the ham and sprinkle it with 1 cup of cheddar cheese.
8. Roll the dough up starting at the longer end.
9. Spray a large knife with cooking spray and slice the roll into 12 rounds.
10. Place each pinwheel onto a large cookie sheet that has been sprayed with cooking spray.
11. Repeat steps 6-10 with the other half of the dough.
12. Place both pans into your warm 170 degree oven for about 10 minutes, or until they start to rise just a bit. You don't want them to get super puffy, you just want the dough to have the chance to expand a little, like you see in the picture above.
13. Turn the oven up to 350 degrees (don't take the pans out of the oven) and let the pinwheels bake for about 15 minutes or until golden brown along the top and bottom. 
14. Take the pans out of the oven and let the pinwheels rest for about 5 minutes...then gobble them up.
Enjoy!

Grilled Bruschetta Chicken

From Jamie Cooks It Up!

It's not very often that I please everyone at dinner, but this one did!  I didn't serve it with the pasta, just a salad.


4-5 boneless skinless chicken breasts
1 C Kraft Light Zesty Italian Salad Dressing
1 pint grape tomatoes
3 cloves of garlic
1 T olive oil
2 t balsamic vinegar
freshly cracked salt and pepper
1 1/2 T fresh basil
2 C mozzarella cheese, grated
1/2 C Parmesan cheese, grated
 
8  oz. spaghetti noodles
2 T butter
salt and pepper
 

1. Throw your chicken breasts and 1 C of the salad dressing into a gallon sized zip loc freezer bag. Carefully seal the bag and refrigerate for at least 3 and up to 24 hours. Then pat yourself on the back for getting your act together and having a plan for dinner....right in the middle of the summer. Good for you. I'm so proud to know ya.
2. Just before you are ready to grill your chicken, make the Bruschetta. Chop all the tomatoes in half and toss them into a medium sized mixing bowl.
3. Peel your garlic and chop it into rough pieces.  
Then chop up your basil. If you have some growing fresh in your garden....bless your beautiful hide. You are a better woman (or man) than I am. If you live within 25 miles of here, I sure hope you like to share.
4. Pour in your balsamic vinegar and drizzle the olive oil over the top.
5. Sprinkle some freshly cracked salt and pepper, stir it all up and then taste it. Yes...dig right in. If your tomatoes are lacking in sweetness then add just a bit of sugar. You don't want to kill it over with sweetness now. Just give it a bit of help if your tomatoes are lacking. Adjust the salt and pepper as well, if needed. 
6. Get your mozzarella cheese grated. 
7. Head out to the grill and cook your chicken up over medium high heat. While it's cooking boil some water and cook your spaghetti noodles.
8. When the chicken is cooked through, turn the grills temperature down to low. Place a disposable 9x13 pan onto the grill. Put your cooked chicken into the pan. Cover the chicken with the Bruschetta. 
9. Sprinkle it with the Mozzarella cheese and then cover the grill. 
Let it cook for 7-10 more minutes, or until the sauce is bubbly and the cheese in nicely melted.
10. Toss your cooked pasta with 2 T butter and sprinkle it with salt and pepper to taste. Cover the pasta with this beautiful chicken and bruschetta. Be sure to get all of the yummy juices from the pan as well. Sprinkle it with Parmesan cheese and serve immediately.

Menu- April 25- May 1st

This weeks recipes are brought to you by Jamie Cooks It Up! I didn't intend to do a whole weeks worth of recipes from there, but once I started looking, I couldn't stop. They all sound so yummy!


Wed- Grilled Chicken Bruschetta with Salad
Thurs- Cheesy Sausage and Tomato Shells
Fri- Chicken & Black Beans Quesadillas
Saturday & Sunday - CAMPING!
Mon- Bourbon Chicken  with rice
Tues- Hot Ham & Cheese Pin Wheels

Snickerdoodle Bread

Snickerdoodle Bread

found here

• 2 1/2 cups flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 1 cup butter softened
• 2 cups sugar
• 3 eggs
• 1 tsp. vanilla
• 3/4 cup sour cream
• 1 pkg. Hershey's cinnamon chips
• 3 TB sugar
• 3 tsp. cinnamon

Instructions

1. Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well.
2. Add vanilla and sour cream and mix well.
3. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined.
4. Add cinnamon chips and stir into batter. Set aside.
5. Spoon batter into 4 mini loaf pans until about 2/3 full.
6. Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan.
7. Bake at 350 for 35-38 minutes. Let cool before removing from pan.

** I left out the cinnamon chips because I couldn't find them and it was still really good!

MONTEREY CHICKEN

MONTEREY CHICKEN
found here

4 boneless, skinless chicken breasts
1/4 c. bar-b-que sauce
1/4 c. real bacon bits- I just cooked and crumbled bacon
1 c. colby and jack cheese, shredded- I used cheddar
1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)
sliced green onions
pepper

Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill chicken until no long pink (we used our George Foreman grill) and place on baking sheet covered with foil. Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes).

Slow Cooker Sweet and Sour Chicken

From Real Mom Kitchen

 

Ingredients

• 1/2 cup water
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/3 cup white vinegar
• 3 Tbsp lemon juice
• 3 tbsp soy sauce
• 3 tbsp tomato paste
• 1/2 tsp garlic powder
• 1/4 tsp ground ginger
• 3 boneless skinless chicken breasts, cut into 1 to 1 1/2 inch pieces
• 1/3 cup water
• 1/3 cup cornstarch
• 3/4 cup diced pineapple chunks (use fresh or canned chunks)
• 1/4 medium onion cut into 1 inch pieces
• 1/2 green pepper, cut into 1 inch pieces
• cooked rice

Instructions

1. Add the 1/2 cup water, brown sugar, sugar, vinegar, lemon juice, soy sauce, tomato paste, garlic powder, and ginger to the slow cooker and whisk until combined.
2. Add the chicken pieces and stir to coat. Cook on low for 5 hours.
3. In a small bowl combine the 1/3 cup water with the cornstarch. Add to the slow cooker and carefully stir to combine. The chicken will be tender so you want to keep the pieces to stay in pieces.
4. Add the pineapple, onion, and bell pepper and carefully fold into the mixture. Cover and cook on low for another 45 minutes.
5. Serve over cooked rice. Makes 4-5 servings.

**This was good. I also added celery, yellow squash and carrots. The carrots DID NOT COOK in the crock pot in 45 minutes, so I'd leave those out next time.

Buffalo Chicken Sliders with Ranch Slaw

Buffalo Chicken Sliders with Ranch Slaw

Found on Real Mom Kitchen

 

Ingredients

• 4 boneless skinless chicken breasts
• 1/2 cup water
• 6 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce… no other sauce will taste as good)
• 1 1/2 cup brown sugar (use less if you want it more on the hot side)  **I only used 1 cup and it was SWEET!
• 1/4 cup water
• 5 1/2 cups coleslaw mix
• 2 stalks of celery, cut into thin slices
• 1/3 cup ranch dressing
• 3 Tbsp mayonnaise
• 2 tsp sugar
• 1/4 tsp lemon juice
• 16 slider size buns or rolls
• butter

Instructions

1. Place chicken in a slow cooker with the 1/2 cup water and cook for 6-8 hours until fully cooked.
2. Remove chicken from the slow cooker and shred.
3. Remove liquid from slow cook and return chicken back to the slow cooker.
4. In a sauce pan, combine hot sauce, brown sugar, and water. Bring to a boil and boil for 2 minutes until sugar is completely dissolved.
5. Add the sauce to the chicken in the slow cooker and stir to combine.
6. Place coleslaw mix and celery together in a large bowl.
7. In a small bowl, blend together the ranch dressing, mayo, sugar, and lemon juice. Add to the coleslaw and toss to coat.
8. Split open rolls and butter each half and place on a baking sheet.
9. Preheat oven to broil. Broil rolls until toasted.
10. Serve each roll topped with some of the chicken mixture and some of the slaw.

**This was delicious!  I did regular coleslaw dressing (not the ranch)  I ate it on iceberg lettuce and it was so yummy. ALL MY KIDS ate it on a bun.  

Menu - Week of 4/18-24

I've been in a food rut lately, and I stumbled upon Real Mom Kitchen.  Basically all my recipes are from their site this week!


WED-Fried Chicken & Mashed Potatoes, Corn
THURS- Shell Pasta Salad
FRI- Buffalo Chicken Sliders with Ranch Cole-slaw
SAT- Pizza & Zucchini Fritters
SUN- Slow Cooker Sweet & Sour Chicken with Rice
MON- Farmer's Casserole &  Baked Mozzarella Zucchini
TUES-Spaghetti with Cheesy Garlic Bread

Menu- Week of 2/11-19

Sat (11)- Fried Rice, chicken won tons, & veg tray
Sun (12)- Cilantro Lime Chicken Taco's and Orange Slices-
Mon- Chicken Divan & Corn on the cob
Tues- Egg plant Parmigan & salad
Wed- Pork Enchiladas, Black beans, orange slices
Thurs- Broccoli soup and rolls
Fri- Date night
Sat (18)- BBQ at Aunt Nancy's
Sun (19)- Lettuce wraps & orange slices

SLOWER COOKER CILANTRO LIME CHICKEN

1 (16 ounce) jar salsa
1 (1.25 ounce) package dry taco seasoning mix
1 lime, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves

Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.


I would like to add that I froze the left overs and made them again a few weeks later. Hubbie said they were even better than the first time. We ate them corn tortillas the 2nd time.

found at http://tried-and-truecookingwithheidi.blogspot.com

Menu- Week of 2/5-11

Sunday- Super bowl party at friends house
Monday- Spaghetti with garlic bread and steamed carrots.
Tuesday- Pesto pasta with grilled chicken and salad
Wednesday- Bean burritos with homemade beans and torillias, orange slices, chips and salsa
Thursday- Spanish chicken and rice with salad
Friday-Pork enchiladas & ??

I'm picking up a bountiful basket saturday morning, so I'll plan beyond that, when I see what I get.

Tomatillo Salsa

from here

Adapted from Simply Recipes

Ingredients

• 1 ½ lbs tomatillos (they look like little green tomatoes with husks around them)
• ½ cup white onion
• ¾ cup cilantro leaves
• 1 tablespoon fresh lime juice
• 1 jalapeno or serrano pepper, seeded and roughly chopped

Directions

1. Preheat broiler on high.
2. Peel and discard husks off tomatillos. Rinse and cut tomatillos in half. Place cut side down on foil or parchment lined baking sheet. Broil for 5 – 7 minutes until skin is lightly blackened.
3. Puree tomatillos and rest of ingredients together including onion, cilantro, lime, and pepper using a food processor, blender, or hand immersion blender until ingredients are finely chopped and mixed.
4. Cool in refrigerator until ready to serve.