2.06.2017

What's for dinner?

BBQ sandwiches - made from left over pork roast. I cooked a roast middle of last week. When I buy roast, I always buy a Boston Butt Pork Roast...and the largest one the meat market has. The reason I do this is just so I can have leftovers. With the leftover roast, I almost always chop up part of the meat one night, season with cumin & make quesadillas. Then, with the remainder, I chop it up and stir in a healthy portion of Sweet Baby Ray's BBQ sauce for BBQ sandwiches. After we have eat those 1 or 2 times, then I will freeze the rest for another meal sometime. As a result, we are eating 3-5 meals from that one roast. It's fabulous!!!

Cheese dip w/meat - I made cheese dip for us to snack on during the Super Bowl. 2 pounds of Mexican velveeta, 2 cans of rotel and 1 pound of hot breakfast sausage (browned & drained). We love it and of course that makes a LOT so we reheated it tonight to eat with our BBQ.

Cheesy Chicken Spread

This stuff is called a "spread", but it's really a dip. However, I have seen my dad spread a healthy amount between two slices of bread. So, I suppose you can eat it however you want. Just eat it! We prefer it with Wheat Thins. A couple of great things about it: it makes a LOT so it's wonderful to take somewhere or for when you are having guests; AND it will keep in the refrigerator until the expiration date on the pimento cheese or sour cream (whichever comes first). ENJOY!

CHEESY CHICKEN SPREAD

Get this:
24 oz pimento cheese
16 oz sour cream
3-13 oz cans of chicken, drained
2 envelopes (6 Tbsp) ranch powder

Do this:
Mix all ingredients together. Serve with crackers.

2.04.2017

What's for dinner?

Sunday - Soup Potluck at church for lunch. Then sliders and some grazing food during the Super Bowl.

Monday - BBQ sandwiches - made from left over pork roast

Tuesday - buffet - this is getting everything out of the refrigerator that is edible and everyone gets to choose whatever combo they want

Wednesday - We eat at church on Wednesdays and I am part of the kitchen crew. So most of the time I know in advance what we are having and I am able to better plan my menus for home. This week we are having bean burritos.

9.17.2013

What's for dinner?

Easy Parmesan Garlic Chicken
Cheesy broccoli and rice
Purple hull peas
Pear salad
Red Lobster biscuits

And (drumroll)

Peanut butter chocolate chip cheesecake cookie bars

4.25.2013

Trifle

Leftover brownie pieces and crumbs from the Brownie Cakes (see previous post), leftover chocolate icing, a box of instant pudding, a little bit of cool whip and some chocolate syrup...well, that led to a trifle for tonight's dessert. YUM!



4.22.2013

Brownie Cakes

 
Today is my Kate's birthday.  As has become custom around here, the birthday girl chose the menu for her birthday dinner with family.  We are doing that later this week, and I plan to post about that meal.  BUT, today is the big celebration with her friends at preschool.  She was very specific about her requests for snacks at school.  She explained to me that she wanted brownies that were circles...little one on top of a big one...chocolate icing...sprinkles...and each one had to look like a little bitty baby birthday cake...and cheese-its and capri-suns.  (At least she didn't request homemade crackers and fresh squeezed juice!)  Well, after some googling and some pinteresting (are those even words?), this is what I came up with.  And I am so proud of myself that I just had to share with all 2 of you that actually read my blog.  he he he




I baked boxed mix brownies according to the package directions, let them cool completely and then used my very fancy, dollar store, biscuit cutters to get my circles.  I have a set of three cutters and I used the medium and small ones. Using 4 brownie mixes and my cutters, I was able to make 35 little cakes. [In case you're wondering, I saved all the brownie scraps so I can make a Death by Chocolate trifle for our Wednesday night Bible Study group.]




I heated a can of store-bought icing (gasp!) until it was pourable, but not too hot. {Betty Crocker, Rich & Creamy, Milk Chocolate is the BOMB!] I put just a little bit on top of what was to be the brownie on the bottom.  This would serve as the "glue" to hold the top brownie in place.






I then generously spooned the icing over the top of each one and let it run down the sides.  You'll want to only do 2-3 at a time, so you can stop and load each one up with sprinkles before the icing sets. 15-20 minutes later, the icing was set enough for me to transfer them to my storage containers.

 
She hasn't yet seen the finished product, but I know she is going to be thrilled! I can't wait to see the look on her face! Happy Birthday to my little, big girl!

3.23.2013

Apple Pie Muffins




This week, the kids and I spent a few days with my parents since its spring break. While we were there, I helped Mom with a few projects. One of those projects was cleaning out and tidying up her pantry. During this project, she decided there were several things in her pantry that would most likely expire before she used them. So, since I cook a LOT more than she does, such items were donated to the needy (me). I came home with a couple bags of stuff, including a few cans of apple pie filling and lots of oats. This is the first thing I came up with.

Get this:
1/2 cup oats
1/4 cup flour
1/2 cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter
1 can Pillsbury caramel or cinnamon rolls (8-count)
1 can apple pie filling, coarsely chopped

Do this:
Stir together oats, flour, brown sugar & cinnamon. Cut in butter. Set aside. 
Grease or spray 8 muffin cups. Press/flatten each roll and place one in each greased muffin cup.
Fill each with pie filling and top generously with oat mixture. 
Bake at 350 degrees for 12-15 minutes or until rolls are beginning to brown around edges. 

Cheesy Bacon Tomato Grits

So, I didn't grow up eating grits. Mom didn't fix grits and the few times I HAD to eat them at an event or at someone's house, it was unpleasant at best. Warm, wet and bland. That's the way I would describe them every time. It took all I had to choke 'em down. Then, a couple of years ago, Mom and I ate lunch at Bryce's Cafeteria in Texarkana, AR. For some reason, I ordered their BLT grits. Still not sure why I did it, but boy, am I glad I did! I fell in love with them and we immediately set out to recreate them. We skipped the "L" since there was no lettuce in the original, and well, why would you put lettuce in grits. Furthermore, why would you include it in the name if it wasn't in the dish!? I digress. So, we have recreated these a few times now and every time is a little different and every time we fail to write down how we made 'em...until now. Even if you think you don't like grits, please try these. They are amazing! Sorry no pic right now, I'm working on the iPad and I can't figure out how to access my pics to post it. I'll add the pic as soon as I figure it out.

Get this:
2 cups milk
2 cups water
1 cup quick grits
1 can rotel (drained well)
1 1/2 cups shredded cheese
1/2 pound of bacon, cooked & chopped
4 tablespoons unsalted butter
Salt & pepper to taste

Do this:
Place the milk, water & salt into a large pot over medium-high heat & bring to a boil. Once the milk mixture comes to a boil, gradually add the grits while continually whisking. Once all of the grits have been incorporated, decrease the heat to low and cover. Remove lid & whisk every 3-4 minutes to prevent grits from sticking or getting lumpy. Make sure to get into corners of pot when whisking. Cook for 20-25 minutes or until mixture is creamy.

Remove from heat, add pepper and butter and whisk to combine. Stir in rotel and bacon then gradually stir in cheese a little at a time.