I made these for Christmas and they are fabulous!
To make 24 mini pies:
3 cans of crescent rolls
1 large can apple pie filing
Cream cheese
Sugar
Cinnamon
Roll out crescent rolls, spread cream cheese and sprinkle with sugar and cinnamon. Put 2 apples per crescent roll and roll it up. Sprinkle more sugar and cinnamon on top. Bake 375 for 15-20 mins.
Tuesday, December 18, 2012
Tuesday, November 13, 2012
Parmesan Crusted Tilapia
We cooked this for the first time last night and I thought it tasted "restaurant good!" ha
Get about one pound of tilapia. Pre-heat oven to 400. In a shallow dish or on a plate combine 3/4 cup of Parmesan cheese, 2 teaspoons paprika, and 1 tablespoon parsley. (I also added some salt and pepper) Pour olive oil over the tilapia and dip both sides in the cheese mixture. Place on a foil lined baking sheet and bake for 10-12 minutes. Serve with lemon.
Green Beans with Bacon
Pre-heat oven to 350 and place green beans in a 9x13 baking dish. (if you use canned, drain first)
Cook about 5 slices of bacon however you choose. Just don't get it too crispy. Sprinkle bacon pieces on top of the green beans. In a small bowl combine 1/2 cup brown sugar, 1/4 cup melted butter, 5 teaspoons soy sauce, and 1 teaspoon garlic. Pour this over the green beans and bacon. Bake uncovered for 40 minutes.
Pulled Pork
A favorite in the Ponder House. Get you a pork, a bottle of Root Beer, a bottle of your favorite barbeque sauce, and some hamburger buns. Throw your pork in the crock pot and pour a bottle of root beer over the top and turn the crock pot on low. 6-8 hours later you should have meat that will easily shread with a fork. Take the meat out, shread it up, stir in some BBQ sauce and put it on a bun. YUM.
Mini Omeletes
This mini omelets are too cute. Spray a muffin pan with Pam and turn the oven on to 350. Whisk together 6 eggs and 1/4 cup of milk and then pour the eggs in the muffin pan. Only fill each muffin cup half way full. Sprinkle in your omelet "fixins." I chopped up some tomatoes, green onions, bacon, and cheese and then sprinkled some salt and pepper on them. Throw them in the oven for 20 minutes and there ya have it!
Sunday, November 4, 2012
Chicken, Potatoes, and Vegetables
Not my favorite recipe in the world, but I'm adding this to my blog because Levi loved it and it's a quick and healthy meal.
In a 9x13 baking dish add three boneless skinless chicken breasts, green beans (or broccoli), and new potatoes (or red potatoes). Sprinkle with Italian seasoning and then pour a stick of melted butter over the top.Cover with foil and bake at 350 for one hour.
Crock Pot Tacos
This is one of my new favorites and probably a once a week thing from now on. Spray the bottom of the crock pot with Pam and layer 3 boneless, skinless, chicken breasts at the bottom. Pour in a package of taco seasoning and a jar of salsa (stir) and turn the crock pot on low. Our crock pot cooks super fast so it only took about 5 hours to cook, but with a NORMAL crock pot it will probably take 6-8 hours to cook. When cooked, the chicken will shred with a fork. Put the chicken on a tortilla and add your favorite taco toppings (ex. lettuce, cheese, guacamole, sour cream, tomatoes.) Sorry for the crappy picture. I kinda got crazy with my sour cream. Fold them over and enjoy!!!!!
Kabobs!
I think Kabobs are one of my favorite meals. Easy, healthy, and DEELISH! Here's how I did them:
Buy steak, mushrooms, bell pepper (whatever color(s) you'd like- I did yellow this time), purple onion, zucchini, and cherry tomatoes.
Cut up the bell pepper, purple onion, and zucchini. Marinate mushrooms in Italian dressing. Marinate steak however you like (I prefer Dale's marinade.) Marinate mushrooms and steak for at least 30 minutes but the longer the better. Then the fun part, start putting them on the skewers and throw them on the grill. I also sprinkle some seasoning salt on them before cooking them. It usually takes about 15 minutes to cook on the grill. And that's all there is to it! Like I said, DEEEEEELISH!
Sunday, October 28, 2012
Scrambled Eggs with Yumminess
My wonderful husband cooked us breakfast Saturday and it was so good that I HAD to include it in my food blog. Scrambled eggs are just...well boring and blah, but Hubby hooked these eggs up!
He first cut up tomatoes, mushrooms, and green onions and cooked them in a skillet. Then he scrambled some eggs, added the tomatoes, mushrooms, and green onions, and then also added some spinach leaves and shredded cheese. (I feel like I'm forgetting something) Oh my it was yummy. He also made oatmeal and added apples to it. Sorry this picture is so crappy though :/
He first cut up tomatoes, mushrooms, and green onions and cooked them in a skillet. Then he scrambled some eggs, added the tomatoes, mushrooms, and green onions, and then also added some spinach leaves and shredded cheese. (I feel like I'm forgetting something) Oh my it was yummy. He also made oatmeal and added apples to it. Sorry this picture is so crappy though :/
Avocado Turkey Burgers
Ingredients:
one pound ground turkey
whole wheat buns
marinade: we use either Worcestershire sauce or Dale's
hamburger toppings: we use lite mayo, mustard, tomatoes, lettuce, cheese (Swiss is best but we had American this time), onions, and avocados
Y'all. This is the best burger ever and it's so healthy! Just make burgers like you normally do except use ground turkey instead of ground beef. You can't even tell the difference.
I will admit I had to get used to eating whole wheat hamburger buns, but after eating them a few times they become the norm. So good.
one pound ground turkey
whole wheat buns
marinade: we use either Worcestershire sauce or Dale's
hamburger toppings: we use lite mayo, mustard, tomatoes, lettuce, cheese (Swiss is best but we had American this time), onions, and avocados
Y'all. This is the best burger ever and it's so healthy! Just make burgers like you normally do except use ground turkey instead of ground beef. You can't even tell the difference.
I will admit I had to get used to eating whole wheat hamburger buns, but after eating them a few times they become the norm. So good.
Saturday, October 27, 2012
Melba Toast with Sausage Dip
These are so yummy and easy to make! They are great to take anywhere!
Ingredients:
1lb. mild Italian sausage
1/4 cup chopped green onions
1 cup sour cream
1/2 cup Mayo
1/4 cup grated Parmesan cheese
1 tsp. garlic powder
1 Tbsp worcestershire sauce
1 package Melba Toast
Directions:
Preheat oven to 350. Brown sausage and drain. Add green onions, sour cream, mayo, cheese, and garlic powder. Mix well. Top Melba Toast with a heaping spoonful of mixture. Bake for 20 minutes and then top with additional sliced green onion if you'd like. It makes it purdy :)
Ingredients:
1lb. mild Italian sausage
1/4 cup chopped green onions
1 cup sour cream
1/2 cup Mayo
1/4 cup grated Parmesan cheese
1 tsp. garlic powder
1 Tbsp worcestershire sauce
1 package Melba Toast
Directions:
Preheat oven to 350. Brown sausage and drain. Add green onions, sour cream, mayo, cheese, and garlic powder. Mix well. Top Melba Toast with a heaping spoonful of mixture. Bake for 20 minutes and then top with additional sliced green onion if you'd like. It makes it purdy :)
Baked Shrimp
Baked shrimp recipe! We really thought this was good excpet for the Italian seasoning that went on top. It gave it a weird taste. We are definitely making this again, but next time putting something other than the Italian seasoning. Suggestions?
The recipe is very simple.
Melt a stick of butter in the pan. Slice one lemon (I did two lemons) and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min.
The recipe is very simple.
Melt a stick of butter in the pan. Slice one lemon (I did two lemons) and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min.
Southwest Stuffed Peppers
Southwest Stuffed Peppers. YUMMOLA! Levi and I enjoyed the stuffing in the peppers so much we decided next time we are going to make just the stuffing and put it in tortillas.
They would have been prettier if we would have used all different colored peppers I think. Here's the recipe.
Southwest Style Stuffed Peppers
Ingredients
1 cup long-grain white rice
1 Tbsp olive oil
6 green onions, thinly sliced, white and green parts separated
1/2 pound ground beef
1 cup frozen corn
1/2 cup black beans, optional*
1 4.5 ounce can chopped green chilies
1/4 cup canned diced tomatoes or salsa
1 tsp cumin
1/2 tsp paprika
1/4 tsp cayenne red pepper
4 ounces (1 cup) grated Monterey Jack cheese, divided
kosher salt and black pepper
4 large bell peppers, halved lengthwise, ribs and seeds removed
1/2 cup light sour cream or light greek yogurt
1 clove garlic, minced or pressed
Juice from 1/2 lime
salsa, for serving
Directions
Preheat oven to 350 degrees.
Bring a pot of water (about 4 quarts) to boil. Add the rice and boil for about 12-15 minutes, or until the rice is tender, then drain. (I find this method, cooking rice like pasta, is so much easier and always delivers perfect rice!) Alternatively you can prepare the rice according to the package.
Meanwhile, in a large skillet over medium-high, heat the olive oil. Add the green onion whites and ground beef. Cook until the beef is no longer pink, about 3-5 minutes. Season with cumin, paprika, and cayenne red pepper. Stir in the rice, corn, green chilies, diced tomatoes, and 1/2 cup of cheese.
Add 1/2 cup of water to the bottom of a 9×13 baking dish, then arrange bell peppers, cut side up in the dish. Fill the peppers with the filling. Cover the dish tightly with foil. Bake for 30-40 minutes or until the bell peppers are tender. Uncover and add the remaining cheese. Bake for 5-8 more minutes or until the cheese is bubbly and turning golden brown.
While the peppers are baking, whisk together the sour cream, garlic, and lime juice. If the consistency is still too thick, add up to a tablespoon of water if it needs to be thinned more.
Drizzle the sour cream sauce over the peppers, garnish with green onions and salsa (if desired), and serve.
Adapted from Real Simple
They would have been prettier if we would have used all different colored peppers I think. Here's the recipe.
Southwest Style Stuffed Peppers
Ingredients
1 cup long-grain white rice
1 Tbsp olive oil
6 green onions, thinly sliced, white and green parts separated
1/2 pound ground beef
1 cup frozen corn
1/2 cup black beans, optional*
1 4.5 ounce can chopped green chilies
1/4 cup canned diced tomatoes or salsa
1 tsp cumin
1/2 tsp paprika
1/4 tsp cayenne red pepper
4 ounces (1 cup) grated Monterey Jack cheese, divided
kosher salt and black pepper
4 large bell peppers, halved lengthwise, ribs and seeds removed
1/2 cup light sour cream or light greek yogurt
1 clove garlic, minced or pressed
Juice from 1/2 lime
salsa, for serving
Directions
Preheat oven to 350 degrees.
Bring a pot of water (about 4 quarts) to boil. Add the rice and boil for about 12-15 minutes, or until the rice is tender, then drain. (I find this method, cooking rice like pasta, is so much easier and always delivers perfect rice!) Alternatively you can prepare the rice according to the package.
Meanwhile, in a large skillet over medium-high, heat the olive oil. Add the green onion whites and ground beef. Cook until the beef is no longer pink, about 3-5 minutes. Season with cumin, paprika, and cayenne red pepper. Stir in the rice, corn, green chilies, diced tomatoes, and 1/2 cup of cheese.
Add 1/2 cup of water to the bottom of a 9×13 baking dish, then arrange bell peppers, cut side up in the dish. Fill the peppers with the filling. Cover the dish tightly with foil. Bake for 30-40 minutes or until the bell peppers are tender. Uncover and add the remaining cheese. Bake for 5-8 more minutes or until the cheese is bubbly and turning golden brown.
While the peppers are baking, whisk together the sour cream, garlic, and lime juice. If the consistency is still too thick, add up to a tablespoon of water if it needs to be thinned more.
Drizzle the sour cream sauce over the peppers, garnish with green onions and salsa (if desired), and serve.
Adapted from Real Simple
Lasagna Roll Ups
This is a lasagna recipe I came across on Pinterest. They are called Lasagna Rolls Ups. This is an easy pop in the oven meal when I really don't feel like cooking. They take quite a while to make, but boy oh boy are they good. I wrapped each one individually in foil and then put them in a zip lock bag and wrote what was inside and how to cook them on the bag.
Ingredients:
4 Tbsp extra virgin olive oil, divided
1/2 lb lean ground beef
1/4 cup finely chopped yellow onion
1 (28 oz) can crushed tomatoes (I'd recommend Contadina Brand)
2 cloves garlic, minced
1/2 Tbsp dried basil
1/2 tsp dried oregano
Salt and freshly ground black pepper, to taste
1 (15 oz) container Ricotta Cheese
1 large egg
1/3 cup fresh flat leaf parsley (aka Italian Parsley, its about 1 small handful), chopped
2 1/4 cups freshly grated Mozzarella Cheese, divided
3/4 cup freshly, finely grated Parmesan Cheese, divided
1/3 cup freshly, finely grated Romano Cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper
12 uncooked lasagna noodles
Directions:
Preheat oven to 375 degrees. Drizzle one tablespoon olive oil into a large non-stick fry pan. Heat over medium high heat, crumble ground beef over oil, add chopped onions and cook mixture stirring occasionally and breaking up meat, until browned. Drain fat from beef. Pour beef mixture into a food processor and pulse for about 5 seconds until it is ground into fine pieces. Pour beef mixture back into fry pan and add crushed tomatoes, minced garlic, basil, oregano and 1 tablespoon olive oil and stir. Season sauce with salt and pepper to taste then cover with a lid and simmer over low heat while preparing pasta and cheese mixture.
Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 2 tablespoon olive oil to al dente according to directions listed on package. Once noodles are cooked, drain and immediately line noodles in a single layer on waxed paper or cookie sheets.
Prepare cheese mixture (I do this while pasta is cooking) by stirring together Ricotta cheese, egg, 1/4 tsp salt and 1/4 tsp pepper with a fork in a large mixing bowl until well combine. Stir in chopped fresh parsley. Add in 1 3/4 cups grated Mozzarella Cheese, 1/2 cup Parmesan Cheese and 1/3 cup Romano Cheese, stir mixture until well combine.
Stir meat sauce and spread 1/3 cup evenly into a 13x9 inch baking dish by tilting pan back and forth. Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle, then spread 1 heaping tablespoon meat sauce along the top of cheese covered noodle. Roll noodles up jellyroll style and arrange seam side down in baking dish. Cover rolled noodles with remaining meat sauce (about a heaping 1/8 cup over each) then sprinkle remaining 1/2 cup Mozzarella Cheese and 1/4 cup Parmesan Cheese evenly over roll ups. Tent lasagna roll ups with foil (don't allow foil to rest on cheese or it will stick you just want to loosely tent to prevent the cheese from browning) and bake for 35 minutes in preheated oven. Serve warm garnished with additional chopped fresh parsley.
If you decide to freeze them instead of cooking them right away, just skip the baking part and put them in the freezer. Let thaw in the fridge the day you want to eat them and then bake them for 35 minutes on 375
Lasagna
Roll UpsYields 12
Ingredients:
4 Tbsp extra virgin olive oil, divided
1/2 lb lean ground beef
1/4 cup finely chopped yellow onion
1 (28 oz) can crushed tomatoes (I'd recommend Contadina Brand)
2 cloves garlic, minced
1/2 Tbsp dried basil
1/2 tsp dried oregano
Salt and freshly ground black pepper, to taste
1 (15 oz) container Ricotta Cheese
1 large egg
1/3 cup fresh flat leaf parsley (aka Italian Parsley, its about 1 small handful), chopped
2 1/4 cups freshly grated Mozzarella Cheese, divided
3/4 cup freshly, finely grated Parmesan Cheese, divided
1/3 cup freshly, finely grated Romano Cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper
12 uncooked lasagna noodles
Directions:
Preheat oven to 375 degrees. Drizzle one tablespoon olive oil into a large non-stick fry pan. Heat over medium high heat, crumble ground beef over oil, add chopped onions and cook mixture stirring occasionally and breaking up meat, until browned. Drain fat from beef. Pour beef mixture into a food processor and pulse for about 5 seconds until it is ground into fine pieces. Pour beef mixture back into fry pan and add crushed tomatoes, minced garlic, basil, oregano and 1 tablespoon olive oil and stir. Season sauce with salt and pepper to taste then cover with a lid and simmer over low heat while preparing pasta and cheese mixture.
Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 2 tablespoon olive oil to al dente according to directions listed on package. Once noodles are cooked, drain and immediately line noodles in a single layer on waxed paper or cookie sheets.
Prepare cheese mixture (I do this while pasta is cooking) by stirring together Ricotta cheese, egg, 1/4 tsp salt and 1/4 tsp pepper with a fork in a large mixing bowl until well combine. Stir in chopped fresh parsley. Add in 1 3/4 cups grated Mozzarella Cheese, 1/2 cup Parmesan Cheese and 1/3 cup Romano Cheese, stir mixture until well combine.
Stir meat sauce and spread 1/3 cup evenly into a 13x9 inch baking dish by tilting pan back and forth. Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle, then spread 1 heaping tablespoon meat sauce along the top of cheese covered noodle. Roll noodles up jellyroll style and arrange seam side down in baking dish. Cover rolled noodles with remaining meat sauce (about a heaping 1/8 cup over each) then sprinkle remaining 1/2 cup Mozzarella Cheese and 1/4 cup Parmesan Cheese evenly over roll ups. Tent lasagna roll ups with foil (don't allow foil to rest on cheese or it will stick you just want to loosely tent to prevent the cheese from browning) and bake for 35 minutes in preheated oven. Serve warm garnished with additional chopped fresh parsley.
If you decide to freeze them instead of cooking them right away, just skip the baking part and put them in the freezer. Let thaw in the fridge the day you want to eat them and then bake them for 35 minutes on 375
Pumpkin Seeds
Today I slaved over a hot stove most of the morning. First, I cooked the pumpkin seeds that I saved from Luke's pumpkin. I've never eaten pumpkin seeds so I was eager to try them. I started by mixing all the ingredients together and then coating the seeds. Looking good, huh?
The recipe (which I added at the end of this post) said to bake them for 15-20 minutes. I set the oven timer for 15 minutes and when there was 4 minutes left on the timer, smoke started coming out of the over.... Needless to say, they got a little crisp.
1/4 t olive oil
1/4 t celery salt
1/4 t onion powder
1/8 garlic powder
1/8 paprika
pinch cayenne
Kosher salt
The recipe (which I added at the end of this post) said to bake them for 15-20 minutes. I set the oven timer for 15 minutes and when there was 4 minutes left on the timer, smoke started coming out of the over.... Needless to say, they got a little crisp.
Preheat oven to 400 degrees. Melt butter and add olive oil to it. Place seeds in a small bowl and toss with butter and seasonings (except kosher salt). Lay in a single layer on a foil-lined baking sheet.
Seasoning:
1/2 C pumpkin seeds, clean and dry
1/2 T butter1/4 t olive oil
1/4 t celery salt
1/4 t onion powder
1/8 garlic powder
1/8 paprika
pinch cayenne
Kosher salt
ONLY COOK THEM FOR 8-10 MINUTES!!
Zucchini Boats
A few days ago we had steak, baked potatoes, zucchini boats, and wine. Oh. My. Stars. It was great! Of course I didn't go exactly by the recipe (I never do) but this is how I did it. I sliced the zucchini long ways and scooped out all the seeds. Then I added shredded cheese (you can use whatever kind you like- I used a mixed blend, but I'm going to try mozzarella next time), sliced tomatoes, bread crumbs, more cheese, and then salt, pepper, and basil. Throw them on the grill for a few minutes and WALA! Yumminess! They tasted like zucchini pizza. Definitely going to cook these again! And more of them. I scarfed down one "boat" quick! You can also cook them in the oven. But to me, everything is better grilled :) I forgot to take a picture of it, but this is the picture that came with the recipe.
Turkey Lettuce Wrap Tacos
Betty Crocker here actually cooked a little this week. I'm going to end up being a lefty by the time all this arm crap is over with though. Last night I cooked Turkey Lettuce Wrap Tacos. They were super scrumptious and super healthy.
All it is is lettuce, ground turkey with taco seasoning, shredded cheese, tomatoes, and salsa. Levi put rice in his and loved it! Beans would have been good too I bet. The recipe also called for tomato sauce mixed in with the turkey meat, but I didn't do that. I wish I had though because the turkey was a little dry.
So easy. We had to add a piece of cheesecake for dessert to make up for all the calories this meal didn't offer..
All it is is lettuce, ground turkey with taco seasoning, shredded cheese, tomatoes, and salsa. Levi put rice in his and loved it! Beans would have been good too I bet. The recipe also called for tomato sauce mixed in with the turkey meat, but I didn't do that. I wish I had though because the turkey was a little dry.
So easy. We had to add a piece of cheesecake for dessert to make up for all the calories this meal didn't offer..
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