Creamed Potatoes and Peas

This dish is great as a main dish or as a side.  The peas and potatoes with the creamy sauce make it very hearty.  Quick to put together and easy to make vegetarian.  I make my white sauce with almond milk.  You can also use regular milk, canned milk, soy milk, or even...cream!  Whatever makes you happy.  The last time I made it I threw in some bacon bits.  Enjoy!

Creamed Potatoes and Peas
10-12 small red skinned potatoes (about 1 1/2 lbs.)
2 cups frozen peas
2 Tbsp. diced onion
1 Tbsp. olive oil (or you can use butter)
1 1/2 cups milk
2 T. flour
1/4 tsp. thyme leaves
1/4 tsp. dill
1/2 tsp. salt
1/4 tsp. pepper

Wash potatoes.  Skins can be left on.  Cut larger potatoes in half.  Place potatoes in a saucepan; cover with water and cook for about 10 minutes.  Add frozen peas and continue to cook 5-10 minutes or until potatoes are tender. (Or cook peas separately if you don't have enough room in your pot.)

Meanwhile, heat olive oil in a saucepan.  Saute onion until tender; add flour, salt and pepper. Gradually stir in milk using a whisk to remove any lumps. Bring to a boil; boil for 1 minute. Add thyme and dill; cook until thickened and bubbly. Drain potatoes and peas; place in a serving bowl. Pour sauce over and stir to coat. Serve immediately.

Chocolate Mint Marvels

My friend Becca posted this recipe a couple years ago and it quickly became one of our favorite cookie recipes.  I keep going back to her blog to get it so I decided to finally post it here.  I haven't made them in a long time but decided to make them today for a "goodbye to chocolate" party for myself.  My nursing babies don't like it when I eat chocolate and it's the one time I have a good excuse not to eat it.  So here I go.  But YOU don't have to miss out on the yumminess!  I just made half the recipe today and it made 24 very good sized cookies.  It probably would have made more but there was some snitching going on in the kitchen with my two little helpers.  This is the regular recipe amounts (not halved.)

Chocolate Mint Marvels

¾ cup butter
1 ½ cups brown sugar
2 cups chocolate chips
2 ½ cups flour
1 ¼ teaspoons baking soda
2 eggs
3 or 4 packages of Andes mints

Preheat oven to 350 degrees.  Melt butter and brown sugar in saucepan over low heat.  Add chocolate chips and stir to melt; put mixture into a bowl and let cool.  Add eggs, and then mix in flour and baking soda.  Chill dough for 1 hour.  Roll into balls and place on baking sheet.  Bake for 9 minutes.  Remove cookies from oven and place an Andes mint on each one.  As the candy melts, spread it across the top of the cookie with a butter knife.  Makes 3 dozen.

The chocolate on top does set up nice and hard if you leave them long enough! :)

Enchilada Soup

OK.  I finally have another soup recipe.  You know we love soup around here.  This one tastes a lot like enchiladas and has some good vegetables in there as well.  Serve with a nice green salad and you're set!  You can add chicken if you want, too.  This soup comes together very fast!

Enchilada Soup

1 (10 oz.) can enchilada sauce + 1 can milk (more if desired), I used almond milk
1 (15 oz.) can black beans, rinsed and drained
1 (14.5 oz.) can tomatoes, I used roasted garlic and onion flavored
1 can cream of chicken soup
1/2 cup onion, diced
1 red (or green) pepper, diced
1 yellow squash, diced
1 cup frozen corn
Canned or shredded chicken, if desired
Sour cream, shredded cheese, chopped black olives, crushed tortilla chips, optional

In a large pot saute onion, pepper, and squash until soft.  Add enchilada sauce, milk, black beans, tomatoes, soup, and chicken, if desired.  Heat until warm and bubbly.  Serve with your choice of toppings.

Banana Split Dessert

Creamy, yummy, easy.  Just a few ways to describe this dessert.  It makes a 9x13 but I usually make half the recipe for an 8x8 pan unless I'm feeding a crowd.

Banana Split Dessert

1 1/2 cups graham cracker crumbs
1 c. sugar, divided
1/3 c. butter, melted
2 (8 oz.) pkgs. cream cheese, room temp
1 (20 oz.) can crushed pineapple, drain
4-6 bananas
2 c. milk
2 (4 serving size) boxes vanilla pudding
2 c. Cool Whip, thawed, divided
1 c. chopped pecans or toffee pieces (found in baking aisle)

-Mix crumbs, 1/4 c. sugar and butter.  Press into 9x13 pan.  Freeze 10 minutes.
-Beat cream cheese and 3/4 cup sugar.  Spread over crust.
-Top with pineapple.
-Slice 4 bananas-arrange over pineapple.
-Pour milk into bowl.  Add pudding mix.  Mix well.  Gently stir in 1 cup Cool Whip.  Spread over banana layer.  Top with remaining Cool Whip.  Sprinkle nuts and/or toffee pieces if desired.

Kikki's Cordon Bleu

This is another recipe from my sister Amy.  It's an easier version of Chicken Cordon Bleu.  Very good!  We like to save it for special occasions.

Kikki's Cordon Bleu

4 boneless chicken breasts
1 egg
1 c. crushed Ritz crackers
3/4 tsp. salt
1/2 lb. fresh mushrooms, sliced
2 Tbsp. butter
4 slices ham
4 slices Swiss cheese

Flatten chicken to 1/4 inch thick.  Beat egg.  Combine crumbs and salt on plate.  Saute mushrooms in butter, set aside.  Dip chicken in egg then crumbs.  Brown in butter in skillet.  Put chicken on a jelly roll pan or baking dish.  **Layer with ham, mushrooms, cheese.  Bake at 350 for 20 minutes or until chicken is cooked through. 

**( I usually cook chicken first and then layer with ham, mushrooms, and cheese and bake again until cheese is melted...just to make sure the chicken gets cooked and everything else doesn't get too cooked!)

Amy's Teriyaki Meatballs

This is a recipe I got from my sister Amy.  It's cooked in a crockpot and only has 3 ingredients.  Can't get much easier than that!  It also serves a lot.  We like to serve it over brown rice.  Makes about 80 meatballs.  (Depending on what size of package your frozen meatballs come in.)  I think this would be even better with homemade meatballs!

Amy's Teriyaki Meatballs
1 package Frozen Homestyle Meatballs
1 can crushed pineapple + juice
1 bottle Teriyaki Sauce (Pineapple, honeyglazed if available)

Throw in a crockpot and cook on high for 3-4 hours.  Serve over brown rice.

Fresh Collard Breakfast Burritos

Here's a little recipe I invented this week.  I've been trying to decide what to call these but I can't seem to come up with anything except yummy.  Tory's main word he kept using to describe them was "fresh".  We had them for dinner so I don't know if "breakfast" is the right word either.  But...they DO have collard greens in them!  Ha!  Call them what you want.  They are tasty and my whole family gobbled them up.  You could easily make this vegetarian by leaving out the eggs and adding white, pinto, or black beans or scrambled tofu instead.  I think some mushrooms and/or peppers would have been good in here, too.  Whatever you do, don't scrimp on the collards!  So delicious and very "fresh".

Fresh Collard Breakfast Burritos
1/2 onion, diced
8 large collard leaves (at least!)
2 cups leftover brown rice, or cook up some fresh
3 eggs, beaten
1-2 avocados
lime juice
salsa
tortillas

Cut out tough center stems in each collard leaf and discard.  Stack leaf pieces together and roll tightly lengthwise (like a cinnamon roll).  Slice into thin pieces and then slice through each of those to make small pieces of the collard leaves.  Set aside.

In large skillet, saute onion in a little olive oil.  Add collards.  Saute for about 5 minutes.  Add brown rice and heat through.  Push contents over to one side of the skillet and add beaten eggs.  Scramble eggs until about half-way cooked and then mix with rice and greens.  Season with salt and pepper if desired.  I, of course, used my favorite Mrs. Dash-garlic and herb.

In a small bowl mash avocados and a few squirts of lime juice (and salt if desired).  To assemble burritos I like to spread the avocado mixture on the tortilla first (helps hold it all together).  Then put egg/rice/greens mixture on top.  Top with salsa! 
This recipe made 8 burritos.

Pumpkin Spice Roasted Chickpeas

I ran accross this recipe today and HAD to make it.  I had everything I needed and whipped some up just in time for my kids to have as a school snack.  Talk about a healthy and satisfying snack!  They were so good!  I think they would also be very yummy on a salad.  I made a double batch (because one can of beans doesn't last very long in my family) and they were gone in minutes.  Give these a try if you're looking for something sweet and healthy to snack on or if you need a new salad topping!

Pumpkin Spice Roasted Chickpeas

1 can of chickpeas, rinsed, drained and patted dry
2 T. maple syrup (you could also use agave nectar)
1 t. canola oil (or oil of your choice)
1 t. apple cider vinegar
1/8 t. salt
1/4 t. nutmeg
1/4 t. ginger
3/4 t. cinnamon

Preheat oven to 350. Combine all ingredients in a large mixing bowl until evenly coated.  Spread chickpeas on a cookie sheet sprayed with cooking spray.  Bake for 25 minutes. Stir chickpeas every ten minutes to ensure even crisping.

Peanut Butter Butterscotch Treats

Yes, I like Rice Krispie Treats.  They're quick and easy and pretty darn tasty.  This is a variation on the regular recipe that's yummy for a change.  If you like more topping you might want to double the chocolate amounts.  I just like a skim.

Peanut Butter Butterscotch Treats

6 c. Rice Krispie cereal
40 lg. marshmallows (4 c. miniatures)
1/3 c. butter
1/2 c. peanut butter

Topping:
1 cup (6 oz.) chocolate chips-I use semi-sweet
1 cup (6 oz.) butterscotch chips

Measure dry cereal into a large bowl and set aside.  Melt butter in saucepan over med-low heat.  Stir in marshmallows and stir until melted.  When smooth, stir in peanut butter until melted.  Pour mixture over dry cereal and mix well.  Pat into greased 9x13 pan.  In a small pan, melt chocolate and butterscotch chips on low until smooth.  (Or microwave stirring every 30 seconds.)  Spread over treats.  Let sit until chocolate is firm.  Enjoy!

Baked Potato Pizza

I know we already have a pizza recipe similar to this one on this blog but this one is just different enough that I thought I'd post it as well.  It was soooo good!  I could eat this every week and be a happy person.  Nice for a change in pizza toppings.  I used a premade pizza crust.  I know.  Terrible.  I was feeling very lazy.  You could also use a pizza crust mix but I think homemade crust would be the best choice by far.  But if it tasted good on a premade pizza crust...you know it's good!  I also decided to boil my potatoes for convenience.  You could also bake them with their skins on and then dice them.  On your next pizza night I dare you to try this one.  You won't be disappointed, unless you just don't like baked potatoes.  This recipe is for ONE pizza.


*I have been adding fresh basil leaves from my garden to this pizza and it is to.die.for.!  You have to try it!  I probably chop up about 10 large leaves or so and sprinkle it on top.  Mmmm...I have also made it with Canadian bacon instead of regular bacon and that's really good, too.  Just a couple variations for you!  Enjoy!

Baked Potato Pizza

1 (6.5 ounce) package pizza crust mix, or make your own
3 medium potatoes, peeled and diced into 1/2 inch cubes
1 tablespoon butter or margarine, melted
1/4 teaspoon garlic powder
1/4 teaspoon dried Italian seasoning
1/2 cup light sour cream
1/2 cup light ranch dressing (I used leftover Ranch dip from our New Year's Eve party and it was great!)
4-6 bacon strips, cooked and crumbled
3 green onions, chopped
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded Cheddar cheese (I probably halved the cheese amounts and just used the colby jack instead of cheddar and mozzarella)

Prepare crust according to package directions. Press dough into a lightly greased 14-in. pizza pan; build up edges slightly. Bake at 400 degrees for 5-6 minutes or until crust is firm and begins to brown.


Cut potatoes into 1/2-in. cubes. Place in boiling water for 20 minutes or until soft.  Drain and let cool a bit.  In a bowl, combine butter, garlic powder and Italian seasoning. Add potatoes and gently toss. Mix sour cream and ranch together and spread over crust; top with potato mixture, bacon, onions and cheeses. Bake at 400 degrees F for 15-20 minutes or until cheese is lightly browned. Let stand for 5 minutes before cutting.

Grandma's Clam Chowder

This recipe is from my Grandma Mac.  It is super creamy and rich.  I always make it for our Christmas Eve dinner.  Very yummy for any special occasion though.

Clam Chowder
2 (6 oz. each) cans minced clams
1 cup chopped onions
1 cup finely diced celery
2 cups finely diced potatoes
1 carrot, grated
1 1/2 tsp. salt
1/2 tsp. sugar
3/4 cup flour
3/4 cup butter (I usually cut this down to about 4-6 Tbsp.)
1 quart half and half (I use 3 cups milk and 1 cup cream, half and half, or evaported milk)

Drain clams and pour clam liquid over vegetables in a sauce pan.  Add enough water to cover.  Simmer over medium heat until vegetables are tender.  In separate sauce pan, mix flour and melted butter.  Add half and half, salt, and sugar.  Cook until smooth.  Add to vegetable mixture with clams and heat together until warm.  Serves 8.

Seven Layer Dip

This is the recipe my mother-in-law makes.  We love it and make sure it's included in our New Year's Eve party every year...along with any other occasion.  Very good!  She usually makes hers in a sheet cake pan.  I usually do mine in an 8x8 glass pan.  You just have to adapt the amount of ingredients depending on what size you want and what you like.  For example, in the 8x8 size I use 1 can refried beans, guacamole made with 2-3 avocados, a little more than 1 cup of sour cream mixed with the taco seasoning, and then onion, olives, tomatoes, and cheese to taste.  This recipe just gives you the order of the seven layers.  The rest is up to you! 

Seven Layer Dip

Layer in order given on a sheet cake pan (or any other size):
-Refried Beans
-Guacamole
-Sour cream, mix with one packet of taco seasoning
-Green onion, thinly sliced
-Tomatoes, chopped
-Olives, sliced
-Grated cheddar cheese
Serve with tortilla chips and enjoy!