Mozzarella Beef Roll-ups

I even make a bunch up and put them in the freezer for Mike's lunches and about 30 minutes before Mike comes home to get his lunch I throw them in the oven on low.

Mozzarella Beef Roll-ups

what you need

• 1 lb ground beef
• 1 med. green pepper, chopped
• 1/3 cup chopped onion
• 1 can (8oz) pizza sauce
• 28 pepperoni slices
• 1/2 tsp dried oregano
• 6 flour tortillas (10inch), warmed
• 6 cheese sticks

make it

In a large skillet, cook the beef, gr peppers, and onions over medium heat until meat is no longer pink; drain. Stir in pizza sauce, pepperoni and oregano.
Spoon about 1/2 cup of beef mixture off-center on each tortilla; top with a piece of string cheese. Fol on side of each tortilla over the filling and roll up from the opposite side. Place seam side down on an ungreased baking sheet. Bake at 350degrees for 10 minutes or until heated through and cheese is melted.

Notes

I usually chop up the pepperoni instead of leaving them as whole slices.

Mini Meatloaves AKA BBQ Cheeseburger Cupcakes

We had these for supper tonight, and once again I was amazed the boys gobbled these up. 

what you need

Take 1 lb. extra-lean ground beef, 1 pkg. (6 oz.)  Stuffing Mix and 1 cup water and mix & match your recipe from these options...

	seasoning options	add-in choices	cheese possibilities
	1 tsp. Italian seasoning	spaghetti sauce	Shredded Mozzarella Cheese
	2 tsp. chili powder	Salsa	Mexican Style  Four Cheese
	1 tsp. dried oregano leaves	chopped roasted red peppers	Feta Cheese
	1 tsp. garlic powder	Barbecue Sauce	Shredded Cheddar Cheese

then follow these 3 simple steps:

HEAT oven to 375°F. Mix meat, stuffing mix, water and seasoning until well blended. Press into 12 muffin cups sprayed with cooking spray.

MAKE indentation in center of each with back of spoon; fill evenly with 3/4 cup add-ins.

BAKE 30 min. or until meatloaves are done. Top with 3/4 cup cheese; bake 5 min. or until melted. Let stand 10 min.

Packing Lunches

The past two weeks I have had to pack three lunches each school day because this mom forgot to hand in the School Hot Lunch Form.  How easily I forget what a plan in the butt it is to making lunches that are quick, simple and interesting all at the same time.  Of course I didn't remember until today (the last day of that two week period) that my little people haven't been getting milk either..basicially they haven't been drinking anything at lunch.  Today I can pat myself on my back...I put juice boxes in their lunch boxes.

So I guess what I'm trying to ask for with the post is what quick tips do you have for making lunches, whether it's for yourself, your little people, or your spouse?

Chocolate Chip Pumpkin Bread

I love Fall. Especially when it comes to cooking with apples and pumpkin.  Yesterday I made an apple crisp..so good, and this morning before 7 am I was mixing together ingredients for Chocolate Chip Pumpkin Bread...YUM!!!!  

And that's the recipe I want to share with you today.

Chocolate Chip Pumpkin Bread.

3 cups Flour

2 tsp Cinnamon

1 tsp Baking Soda

pinch of salt

4 eggs

2 cups Sugar

1 1/4 cups vegetable oil

2 cups canned pumpkin

1 1/2 cup chocolate chips

In a medium bowl combine dry ingredients -  flour, cinnamon, soda, and salt; set aside.  In another bowl, combine beaten eggs, sugar, oil, and pumpkin.  Stir in Dry Ingredients just until moist.  Fold in chocolate chips.

Bake at 350 degrees for 1 hour in greased pans.

Homemade Seasonings

A few weeks ago, the boys wanted tacos, after I thawed and fried the hamburg I realized I didn't have any taco seasoning so I searched the internet for a taco seasoning I could make from scratch.


Taco Seasoning Mix

2 tsp chili powder

1 tsp onion powder

3/4 tsp garlic salt

1-1/2 tsp paprika

1-12tsp cumin

1/2 tsp salt

dash of cayenne

Preparation:

Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place

I also found this fajita seasoning mix, really liked this one.

Fajita Seasoning

• 3 Tbsp. cornstarch
• 2 Tbsp. chili powder
• 1 Tbsp. salt
• 1 Tbsp. paprika
• 1 Tbsp. sugar
• 2-1/2 tsp. crushed chicken bouillon cube
• 1-1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp cayenne pepper
• 1/4 tsp. crushed red pepper flakes
• 1/2 tsp. cumin

Preparation:

Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place. Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix.

Baked Apples

Last fall I canned applesauce, for 4 bushels worth and it was already gone a couple months ago.  So I've been buying applesauce for the store but it's just not the same.  So I remembered this recipe my mom used to make when I was a kid and wanted to share it with you.

what you need

• 6-8 Apples
• 1/3 cup sugar
• 2 TBLS flour
• 1/3 cup water
• 1/4 tsp salt
• Little Cinnamon
• 2 TBSP butter

make it

Peel and quarter apples in 1/8's and put into 2 quart baking dish. Pour water over apples. Mix sugar, flour, salt and pour over apples. Sprinkle top with cinnamon and dot with butter. Bake at 350 degrees for 1 hour.

Notes

To make this recipe faster, put in microwave to 10-15 minutes instead

Chicken Quedsadillas

Here's another favorite of Mike and me.  The boys usually don't eat these...it's usually something I make when the boys eat something really quick, and then after their in bed I make dinner for  Mike and me .

Basically these are the ingredients I use...I typically have them all in the house so it's something I can make last minute.

First, to go into the pan is the chicken,

then the salsa,

and finally the spice - oregano, cumin, a dash of salt, and I add onion powder or minced onions, instead of the green onions that the recipe calls for.

mix together and simmer until warm all the way through

While the chicken mixture is simmering, butter one side of each tortilla.

After that, comes the fun part, making the quesadilla

top with another tortilla and throw it in the oven.  about 10 minutes later....

out comes this awesome, delicious supper that no one could turn down. 

Chicken Quesadillas

what you need

• 2-1/2 cups shredded cooked Chicken
• 2/3 cup salsa
• 1/3 c sliced green onions
• 3/4 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp dried oregano
• 6 flour tortillas
• 1/4 cup butter, melted
• 2 cup shredded Monterey Jack cheese

make it

In a skillet, combine cooked chicken, salsa, onion, cumin, salt and oregano. Cook uncovered over medium heater for 10 minutes or until heated through, stirring occasionally.

Brush one side of tortilla with melted butter. Spoon 1/3 cup of chicken mixture over half of unbuttered side of each tortilla. Sprinkle with 1.3 cup cheese; fold plain side of tortilla over the cheese. Place on slightly greased baking sheet. Bake at 475 degrees for 10 minutes or until crispy and golden brown. Cut into wedges and serve with sour cream and guacamole.

Taco Pie

*For those who follow this blog regular, I'm sorry that I just posted pictures on Monday.  I had wanted to upload the pictures, save the post and them add to it later.  I didn't realize that the pictures were posted.  So for that I'm sorry.  on onto the blog post.*

Living on a cow farm, we have beef...lots of beef.  I make hamburgers, meatloaf, tacos, taco pies, anything and everything that has burger.   It's easiest for me to fry up a couple pounds of burger at once, season it with taco seasoning and throw it back in the freezer  We usually have this about once every 2 to 3 weeks.  It's a kid's favorite in our house.

gather the ingredients: chips, pie crust, cheese, sour cream, & taco meat

roll the pie crust out and place in pie plate, I prefer to use the ready made crust, but if you'd like, go ahead and make it from scratch.  Then spread a layer of crushed taco chips, you know the crumbs at the bottom of the bag.

drop the taco meat in next,  ( I actually used some leftover taco soup on this day...that's why there's corn and beans mixed in with the meat.)

next spread a thick layer of sour cream over the meat.

throw  a large handful of cheddar cheese on next,

and finally top with more crushed chips

As you can see, the boys loved it so much that there was only a few crumb left in the bottom of the pie plate from dinner.

Taco Pie

what you need

• 1 1/2 lbs ground beef
• 1 pkg taco seasoning
• 1/4 cup water
• 1 pie crust
• 1 cup taco chips
• 1 cup sour cream
• 4 oz shredded cheddar cheese

make it

Brown and drain ground beef; add taco seasoning & water, simmer. 

In an unbaked pie crust, layer taco chips, meat mixture, and sour cream. Sprinkle with cheese and top with taco chips.

Bake at 375 for 20-25 minutes

Creme Filled Cookies

Let me go back a few years when Brendan was in kindergarten.   He made a recipe card holder;  I believe it was for a Mother's day gift.   Along with the holder was a recipe for these awesome little cookies. (Thanks, Wendy!!!)   The only down fall is the recipe doesn't make very many cookie sandwiches; I think today I only got 10 sandwiches from the one batch.  But I guess that way we don't have a ton of cookies around the house either...and that's a good thing :)

First I mixed the ingredients together, shaped with dough into 1" balls, and baked them in a 350 degree oven

Here's what we get - these lovely chocolate morsels

yum!  Then after the cookies have cooled, I need to get some frosting.  

Now the easy way it to buy a container of frosting and slap some between 2 cookies.  But today, I didn't have a jar of frosting in the house, so I made a quick and easy recipe.

Now for frosting the cookies, my boys think the more frosting....

the better.

Then stack another cookie on top.

Enjoy!!!

Creme Filled Cookie

what you need

• 1 box of chocolate cake mix
• 1 egg
• 1/2 cup butter, melted
• 1 container of ready made frosting

make it

Preheat oven to 350 degrees. Combine all cookie ingredients; mix well. Firmly shape dough into 1' balls. Place 2" apart on ungreased cookie sheet. Bake for 9-13 minutes or until set. Cool 1 minute, remove from cookie sheet. Spread frosting between 2 cooled cookies. Enjoy!

In case you want to make the frosting here's the recipe I used.

Easy Vanilla Frosting

what you need

• 6 tablespoons unsalted butter
• 1/3 cup vegetable shortening
• 1/8 teaspoon salt
• 4 to 5 cups confectioners' sugar, sifted
• 2 teaspoons vanilla extract
• 1/4 to 1/3 cup milk or cream

make it

In a large bowl, beat together the butter, shortening, and salt till fluffy. Add about half the confectioners' sugar, and beat slowly until well blended. Add the vanilla and half the milk or cream, and beat until fluffy. Continue mixing in sugar and milk alternately until they've been completely incorporated. Beat until the frosting is light and fluffy.

Almond Strawberry Lettuce Salad *UPDATED*

Once a month, we head to the lake shore to have Sunday lunch at my parents house.  My mom takes care of the main course, and all us, daughter try and chip in with a salad, rolls or dessert.


The last couple months I have gotten stuck taking a salad...the same salad because it's soooo good.  You'll just have to take my word for it, because I don't have any pictures for this one.

Almond Strawberry Lettuce Salad

what you need

• 1 bag of romaine Lettuce
• 1/2 cup chopped onion
• 8 oz sliced strawberries
• 1/2 cup sliced almonds
• 3 TBSP sugar
• 2 cups shredded mozzarella cheese
• Dressing ingredients:
• 1/2 cup mayo
• 2 TBSP apple cider vinegar
• 1/2 cup sugar
• 1 TBSP poppy seeds
• 1/2 cup milk
• 1-1/2 TBSP sour cream

make it

Tear all lettuce into pieces and put into salad bowl. Add onions, then strawberries in layers. In nonstick stove top pan heat and stir almonds and 3 TBSP sugar on mew low heat until sugar in liquidized. Cook almonds and then add to salad. Top salad with mozzarella cheese.

In dressing shaker bottle, add all dressing ingredients and shade until well mixed. Can pour over salad or serve as a side dressing.

The only suggestion I have is only use 1/4 cup of milk so the dressing isn't so running.

Try it I doubt you will be disappointed.  It's so Delish!!!!

 updated on 4/12/10.  Here's a picture of the salad I recently took.

Birthday Treats

Remember having to put your head down on your desk in elementary school then someone had a birthday?  Remember the suckers, Jolly Rancher sticks, and bags of m&m's you would get?  Well this past Monday, Lucas and Austin celebrated their 6th birthday.  And these days the kids give up cupcakes in ice cream cones or a bag full of goodies and I really didn't want to do either.  But I had to come up with something BIG seeing how I had two kids that needed treats and I didn't want to do two treats.  So this is what I came up with...one huge 3 in1 bear cookie, yes that's right 3 cookies stacked on top of each other to create this adorable cookie.


I have made lots of cut out cookies in the past years, decorating them is kind of a stress reliever for me, yes I know that's strange.  But I have fun doing this and Mike is really good at keeping the boys away from me while I'm being creative.  


Like many other cookie recipes, I have tried tons of different roll out cookie recipes.  I really like my MIL's recipe when I leave the dough pretty thick and unbake them just a bit. I also came across I just love and that's the recipe I would like to share with you today.

Soft Sugar Cookies

what you need

• 4 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 1 cup butter, softened
• 1 tsp vanilla
• 1 1/2 cups white sugar
• 1/2 cup sour cream

make it

1. Sift together flour, baking powder, baking soda, and salt; set aside. In a large bowl, cream together the butter and sugar until smooth. Bear in the egg, vanilla, and sour cream until well blended. Stir in the sifted ingredients. Wrap dough in plastic wrap and chill.

2. Preheat the oven to 375 degrees. On a lightly floured surface, roll the dough out in 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto ungreased cookie sheets.

3. Bake 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Notes

I find that if I roll them a little thick and do not overbake, they are the best and stay moist

Potato Soup

I'm not sure why, but the past couple weeks, I had made a couple different soups; Taco Soup, Chicken Rice & Potato.  That's say a lot because I haven't ever made soup (with the exception of White Chicken Chili) in the 10 years Mike and I have been married.  

Potato Soup

what you need

• 1 chopped onion
• 3 cans chicken broth
• 1 can cream of chicken soup
• 30 oz shredded hash browns (frozen)
• 1/4 tsp. ground black pepper
• 1 brick cream cheese

make it

Mix first five ingredients in crock pot and cook for five hours on high. Add block of cream cheese cook for another half hour. Garnish with green onions and bacon bits (optional).

It even got my boys approval and that makes me happy...even if their bowl had more crackers that soup.

It was delish

Cheeseburger & Fries Casserole

Yes, I know it may not seem so appetizing to have your cheeseburger and fries in casserole form, but I made this a few weeks back.  As I was putting it together I was thinking the boys with never eat this without  fighting us tooth and nail.  

Much to my surprise the boys gobbled it up and asked for seconds...of course they needed ketchup with it, but at least they ate it without complaining.  I didn't even have to bride them with ice cream for dessert!!!!

brown 2 lbs of ground beef and drain

add cheese soup and cream of mushroom soup

and top it off with a bag of frozen French Fries

(whatever brand you like, I happened to have the Meijer brand in the house. )

and toss it in the oven for 50 minutes

 and here's what you get.  Yum!!!! 

 Mike and I would agree with the kids...you can't have a cheeseburger without ketchup. :)

I thinking the next time I make this recipe, I may need to add veggies...something that can be hidden.  :)

CHEESEBURGER 'N' FRIES CASSEROLE

what you need

• 2 pounds lean ground beef
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 1 package (20 ounces) frozen crinkle-cut French fries

make it

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in soups. Pour into a greased 13-in. x 9-in. baking dish.

Arrange French fries on top. Bake, uncovered, at 350° for 50-55 minutes or until the fries are golden brown.