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.