Monday, February 18, 2008
Menu Plan Monday - Week 7
Monday - Taco Salad
Tuesday - Pork Roast with Baked Potatoes, Mixed Veggies, Rolls
Wednesday - Green Chile Pork Burritos
Thursday -
Hash, Scrambled Eggs, Toast
Friday - Homemade Pizza
Saturday - Meeting in the morning, Baptism at noon, & Party at night! No time to cook.
Sunday -
Breakfast -
Carrie's Breakfast Cake
Lunch - Grilled Cheese Sandwiches
Dinner - Roast Pheasant, Wild Rice, & Steamed Veggies

(Not kidding about the Pheasant, my uncle paid to shoot 100 birds at $15 each. So far he has given us about 45! If you haven't had it, it is really good white meat with a very mild taste, kind of like turkey. My kids are loving it!)


posted by SuperCoolMom at 10:03 AM | Permalink |
Sunday, February 17, 2008
6 week menu plan
Week 1
Mexican Monday - Tacos

Fast Tuesday -Grilled Cheese Sandwiches & Tomato Soup
Whatever Wednesday - Stir Fry Chicken & Veggies with Rice
Crock Pot Thursday - Roast with Potatoes & Gravy
Kids Cook Friday - Boboli Pizza
Breakfast for Dinner Sat - Pancakes
Super Sunday - Meatloaf & Baked Potatoes with Mixed Veggies

Week 2
Mexican Monday - Tostadas

Fast Tuesday - Hot Dogs
Whatever Wednesday - Spaghetti
Crock Pot Thursday - Mushroom Chicken & Rice w/ Green Beans
Kids Cook Friday - Make your own muffin pizza
Breakfast for Dinner Sat - Waffles
Super Sunday - Meatballs

Week 3
Mexican Monday - Soft Tacos

Fast Tuesday - Corn Dogs & Tater Tots
Whatever Wednesday - Homemade Biscuits & Sausage Gravy
Crock Pot Thursday - Golden Chicken w/ Rice & Mixed Veggies
Kids Cook Friday - Mac & Cheese w/ Green Beans
Breakfast for Dinner Sat - French Toast
Super Sunday - Ham w/ Christmas Potatoes, Rolls & Green Beans

Week 4
Mexican Monday - Taco Salad

Fast Tuesday - BLT sandwiches
Whatever Wednesday - Mexican Rice Casserole, Refried Beans, & Tortillas
Crock Pot Thursday - Barbeque Chicken on Kaiser Rolls
Kids Cook Friday - Grilled Ham & Cheese Sandwiches
Breakfast for Dinner Sat - Hash
Super Sunday - Turkey Breast w/ Mashed Potatoes, gravy, & mixed veggies

Week 5
Mexican Monday - Chicken Burritos

Fast Tuesday - Taquitos
Whatever Wednesday - Fried Ham and Baked Potatoes
Crock Pot Thursday - Mushroom Pork Chops w/ Rice and Corn
Kids Cook Friday - Eggs & Toast
Breakfast for Dinner Sat - Fried Potatoes, Onions & Bacon
Super Sunday - Baked Ranch Chicken Breasts w/ Rice & Steamed Veggies

Week 6
Mexican Monday - Enchiladas

Fast Tuesday - Cheese Crisps
Whatever Wednesday - Sweet & Sour Chicken Tenders w/ Stir Fry Veggies & Rice
Crock Pot Thursday - Baked Potato Bar
Kids Cook Friday -Submarine Sandwiches
Breakfast for Dinner Sat - Egg McMuffin Sandwiches
Super Sunday - Fettucini Alfredo w/ Chicken, French Bread, Green Beans

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posted by SuperCoolMom at 8:29 PM | Permalink |
Ham & Cheese Freeze-Ahead Sandwiches
Jan's Sandwiches (Janie's Version) original recipe from Once A Month Cooking by
Mimi Wilson and MaryBeth Lagerborg

1 (2 1/2 ounce) package thin-sliced, corned beef luncheon meat
1 (8 oz) jar cheez whiz
1 T. minced onion
2 T. light mayonnaise
8 sandwich or onion rolls

*(okay, corned beef is just gross, so I used one of those glad-ware packaged Hillshire Farms Thin Sliced Deli Style Honey Ham and it made enough for 2 packages of rolls, plus I used about half, maybe more of a large cheez whiz, and the cheez whiz has so much fat in it, why bother with light mayo? so I went whole-hog and had the real stuff)

Chop meat and mix with Cheez Whiz, onion, and mayonnaise. Spread filling on one bun; top with second bun. Wrap buns individually in foil and freeze in their original bread bag.

To prepare for serving: thaw rolls and bake in foil in a preheated 350 degree F oven for 20 minutes. *(Note: I didn't bother thawing, and they worked just fine. Also, write the cooking instructions on the plastic bag with a permanent marker, so you don't have to find the recipe when you are ready to cook these babies. BTW, they were delicious and tasted very much like an Arby's Ham & Cheese.)

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posted by SuperCoolMom at 7:04 PM | Permalink |
Chicken Packets
Chicken Packets from Once A Month Cooking by Mimi Wilson and Mary Beth Lagerborg

2 cups cooked, chopped chicken
1 3-ounce package cream cheese, softened
1 tablespoon chopped chives
2 tablespoons milk
salt to taste
1/2 cup crushed, seasoned crouton crumbs
2 packages refrigerated crescent rolls
1/4 cup melted margarine

Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling and store in a 1-quart freezer bag. Put crouton crumbs in another 1-quart bag. attach it to bag of chicken filling and freeze them. Refrigerate crescent rolls.

To prepare for serving, thaw chicken mixture. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so that the rectangle halves will not separate. Plae about 1/4 cup of the chicken mixture into the center of each rectangle. Fold dough over filling, and pinch the edges to seal tightly. Dip each packet in melted margarine and coat with crouton crumbs. Place packets on a baking sheet. Bake in a preheated 350 degree F oven for 20 minutes or until golden brown. Packets are good either hot or cold.

*I made mine with Grands refrigerated biscuits rolled out. I put filling on the center of one topped it with another, and crimped the sides closed all the way around. I also added some mozarella cheese inside and sprinkled with cheese, garlic salt, and parmesean before baking. I did it with refrigerated rolls of pizza dough too (with the cheese, garlic salt, parmesean, etc. and made a large roll without the hassle of pressing those perforations the crescent rolls have). Every way I tried it these were fabulous!!!

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posted by SuperCoolMom at 7:00 PM | Permalink |
1 lb bacon
1 lb ground beef
1 onion, diced
vegetable oil
3 or 4 potatoes (can be raw, baked, or boiled - if raw, it's going to take longer to cook obviously) and with my big family I double the potatoes, but not the meat. So you could probably split the meat for another meal if your family is small. (Freeze half and use it in quiche or easy bisquick pie or breakfast burritos. Of course no man is ever going to complain about too much meat.)

Chop bacon into small pieces (I like to do it while it's frozen, I just cut the whole pound into 1/2 inch wide pieces) and cook until crisp, remove and drain on paper towel. Remove most of the bacon grease and set aside, leaving a Tablespoon or two, saute onion. Add ground beef and brown or reheat. Remove to bowl with bacon bits. Add diced potatoes, add more bacon grease or vegetable oil, heat oil, then cook or reheat potatoes. When potatoes are cooked or heated, toss the bacon, ground beef, and onion back in to warm. Salt and pepper to taste! Delicious!!!

A man pleasin' meal. Serve by itself or, even better, with scrambled eggs, and toast. I always have to have ketchup on mine.

My grandma used to say that if your husband was going to be home and you hadn't started dinner yet, throw some onion and bacon in a pan. It will smell so good that they will wait without complaint. That's how we end up having this most of the time!

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posted by SuperCoolMom at 11:24 AM | Permalink |
Pico de Gallo Salsa

Tomatoes (3 or 4)
Onions (1 medium)
Jalapenos (just 1 or 2, remove seeds and mince very fine - wash hands well and watch your eyes!)
Cucumber (remove seeds) optional

Mince 1 bunch Cilantro leaves (optional)

Mix together, cover with juice of 6 or 7 limes (depends on size, you want enough juice so the veggies are covered but not swimming)

Add a teaspoon or two of salt (to taste - check it as you go)

Serve on tacos, tostadas, tortilla chips, taco salad, enchiladas, burritos, etc. Great on anything that you'd want tomatoes and onions on!

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posted by SuperCoolMom at 11:13 AM | Permalink |
Green Chile Pork Burritos
Heat a large pan, add about 2 T. oil, when oil is heated sear a pork loin roast on all sides, salt and pepper. Set aside for a moment.

In a crock pot that has been sprayed with Pam, place:

1 coarsly chopped onion, Pork Roast, and 1 (2 cup) container of diced green chiles (can be found in the freezer section in something that looks like a sour cream container).

Cover and cook overnight or all day on high. Roast will fall apart, shred with 2 forks. Serve on tortillas with grated cheese, sour cream, and refried beans (if desired). If there is too much "juice", drain the juice and freeze in a separate container to make tortilla soup.

Alternate recipe:
Saute 1 diced onion in oil, add 1 can diced green chiles, stir in 1 lb. chopped leftover pork roast, hamburger, or sausage. Add 1 package brown gravy mix, and slowly stir in 1 cup water. Stir until gravy boils and thickens. Serve in flour tortillas. Great with refried beans, sour cream, grated cheese, minced onions, shredded lettuce, diced tomato, and salsa.

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posted by SuperCoolMom at 10:55 AM | Permalink |
Red Hamburger Enchiladas
Fry 1 package corn tortillas in hot oil for about 15 seconds on each side (enough to soften, not fry crisp) - set aside.

Saute 1minced onion in 1 T. oil, add 1 lb. ground beef, brown, rinse and season with salt and pepper.

In each tortilla roll a couple of tablespoons ground beef, and some grated cheddar or jack cheese. Place side by side in sprayed (with Pam or something) 9x13 pan. (You can cover and freeze or refrigerate at this point, if you are making ahead.)

When ready to serve, cover with Red Enchilada Sauce, cover and bake in 350 degree oven for 20 minutes (if frozen, it may take an hour) or sauce is bubbly and cheese is melted, uncover, sprinkle with grated cheese, bake just until cheese is melted and serve.

Great with refried beans or pinto beans, pico de gallo sauce, shredded lettuce, minced onions, and sour cream. My grandma used to always serve scrambled eggs with enchiladas. We also love them with Pork and Beans.

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posted by SuperCoolMom at 10:27 AM | Permalink |
Enchilada Sauce
1 can Red Chile Enchilada Sauce
1 can tomato sauce
1 package brown gravy mix

Make gravy according to directions on package, add tomato sauce and enchilada sauce, bring to a boil. Serve over Taco Salad, over burritos, or in Red Enchiladas.

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posted by SuperCoolMom at 10:24 AM | Permalink |
Taco Salad
Serve Buffet Style: Have each guest layer on their own plate any or all of the following ...

Tortilla Chips or fritos
refried beans or pinto beans
grated cheddar cheese
taco seasoned ground beef
enchilada sauce
pico de gallo salsa
minced onion
shredded lettuce
sour cream
sliced black olives

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posted by SuperCoolMom at 10:20 AM | Permalink |
Saturday, February 16, 2008
Chocolate Leaves

Cut and wash lemon leaves. Dry completely. Melt 1/4 package Wilton Candy Melts according to package directions (really it doesn't take very much, and you can always melt more if you need them). Using a cheap plastic paintbrush, paint the back of each leaf, fairly thick, with the melted chocolate. (You can also use the back of a spoon or try to dip carefully, you don't want it on the front of the leaf or it's harder to get them off). Allow to cool. Carefully peel the leaf off of the chocolate.

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posted by SuperCoolMom at 8:02 AM | Permalink |
Friday, February 15, 2008
Brown Sugar-Cinnamon Cream Cheese
1 (8 oz.) package cream cheese, softened
3 T. brown sugar
1 tsp. cinnamon
1 T. milk

Mix well. Use on bagels, as a cake filling, as a fruit dip, or for anything else that you crave when you read the recipe!

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posted by SuperCoolMom at 7:35 PM | Permalink |
Janie's Dark Chocolate Ganoche
In a double-boiler pour 1 (12 oz. bag semi-sweet chocolate chips) and 1 pint cream. Allow to melt, then stir well. Remove from heat. Mix in 2 cups powdered sugar. Frost cooled cake immediately. Will cover and fill a 9 inch, two-layer cake, with some leftover to eat by the spoonful or on vanilla wafers/graham crackers/saltines...

Refrigerate until serving; bring to room temperature 30 minutes before serving.

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posted by SuperCoolMom at 7:26 PM | Permalink |
White Chocolate & Cream Cheese Frosting

1 (12 oz.) package Wilton White Candy Melts or any white confectionery coating
2 (8 oz.) packages cream cheese, softened
1/4 c. cream
2 c. powdered sugar

Melt candy melts according to package directions. Allow coating to cool slightly, stirring occasionally (don't let it harden). In a mixing bowl, beat the cream cheese until smooth and creamy. Gradually beat in the cooled coating until blended and smooth. Beat in the cream and powdered sugar.

Enough to fill and frost a 9 inch, two-layer cake. Refrigerate until ready to serve. Bring to room temperature 30 minutes before serving. Makes 12-14 servings.

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posted by SuperCoolMom at 7:10 PM | Permalink |
Wednesday, February 13, 2008
Decorator Frosting

1 1/4 c. butter
2 lbs powdered sugar
scant (-1 T.) 1/4 cup milk (in other words 3 Tablespoons milk)
2 tsp. vanilla (or other flavoring as desired)

Great on Rolled Butter Cookies

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posted by SuperCoolMom at 10:37 PM | Permalink | 0 comments
Rolled Butter Cookies (The Best!!)

1 c. butter
1 c. sugar
1 egg
2 Tbsp. cream (milk)
1 tsp baking powder
1/2 tsp salt
1/2 tsp soda
1 tsp vanilla
3 c. sifted flour

Cream softened butter, gradually add sugar, cream well. Blend in egg, cream, baking powder, soda, salt and vanilla. Gradually add flour. Mix well. If necessary, chill. Roll out 1/3 at a time. Place on ungreased cookie sheet. Sprinkle with sugar, if desired. Bake at 400 degrees F. for 5-7 minutes.

Awesome with Decorator Frosting.

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posted by SuperCoolMom at 10:30 PM | Permalink | 0 comments
Tuesday, February 12, 2008
Carrie's Breakfast Cake
from Carrie Keiser

1/2 Cup Butter (I've used shortening and it still tastes good)
1 Cup brown sugar
2 eggs (According to my mom and 2 of my brothers the eggs are optional. I have never made it with out, but they swear they have never made it with them!)

Blend in:
1 Cup milk

2 3/4 Cups flour
3 teaspoons baking powder
1 teaspoon salt

Mix well and spread in 9x13 cake pan. Batter is thick.

1/2 Cup sugar
1/2 Cup flour
1 Tablespoon cinnamon
1/4 Cup butter (no subbing)

Blend with a "muncher", or a fork or cut with2 knives, whatever you have!
Sprinkle over the cake and bake @ 375 for 25 mins. wonderful alone or with a bowl of oatmeal. Works for dinner too! :)

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posted by SuperCoolMom at 8:54 AM | Permalink | 2 comments