Tuesday, November 10, 2009
This is my favorite BBQ sauce:
1/2 Onion, finely chopped
2 TBS brown sugar
4 TBS lemon juice
1 cup ketchup
3 TBS Worcestershire sauce
1/2 tsp. prepared mustard
Mix everything together in a saucepan and bring to a boil. Use boneless chicken breasts, cut into smaller pieces, or bone-in legs,thighs, etc. Baste the chicken with the sauce and place on a baking sheet. Bake at 350 for about 20 minutes (longer for bone in meat)
Always check before you eat to make sure its done inside. You can turn and baste the meat throughout baking. You can also cook on the BBQ, unless of course its covered with snow!
12 lasagna noodles
2 tablespoons olive oil
2 heads fresh broccoli, chopped
2 carrots, thinly sliced
2 small zucchini, sliced
1 (10 ounce) package frozen chopped spinach, thawed
3 cloves garlic, minced(or go by a bag of mixed veggies from the freezer section)
1/2 cup all-purpose flour
3 cups milk
3/4 cup Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper(or buy a can of your favorite alfredo)
1 (8 ounce) container small curd cottage cheese
24 ounces ricotta cheese
2 1/2 cups shredded mozzarella cheese, divided(this actually sounds like it might be an adequate amount of cheese! but hey, throw in some extra just for fun)
Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.
(I have never boiled lasagna noodles prior to baking in my life. I realize some people do this but it seems silly when you can just add some extra water to the sauce and add the dry noodles. they cook up just fine in the oven this way! and it saves you a half hour of cooking time!) Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, zucchini and garlic. Saute for 7 minutes; set aside.
Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl combine cottage and ricotta cheeses; stir well.
Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving. (if you want to make it with dry noodles, build the lasagna like normal then pour about a 1-1 1/2 cups water over the entire thing! you can make this in the morning and leave it in the ridge till your ready to cook as well!)
Sunday, November 8, 2009
Thursday, November 5, 2009
Cheddar Soup with Granny Smith Apples
3 tablespoons unsalted butter
1/2 onion, diced
1/3 cup all-purpose flour
2 teaspoons dry mustard
4 cups chicken broth
2 granny smith apples
1 cup apple cider or apple juice
10 ounces sharp cheddar cheese, grated (about 3 cups)
Hot pepper sauce (optional)
Salt and freshly ground black pepper
1. Melt butter in a large saucepan over medium heat. Add onion and saute until tender and aromatic, 5-7 minutes.
2. Sprinkle flur and dry mustard over onion and stir to evenly coat. Continue cooking, stirring often, for 1-2 minutes.
3. Add broth, stirring until well blended.
4. Peel, quarter and core 1 of the apples and finely chop it. Add apple to the soup, cover, reduce the heat to low, and simmer until the soup is thickened and the apple is tender, about 10 minutes.
5. Stir in cider and grated cheese and cook a few minutes longer, stirring constantly, until the cheese is fully melted.
6. Puree the soup in a blender. Stir in a few drops of hot pepper sauce and salt and pepper to taste.
7. Quarter and core the remaining apple and cut in 1/2-inch dice. Ladle the soupe into warmed bowls, sprinkle with diced apple and serve immediately. Makes 4-6 servings. Serve with warm bread or rolls.
Wednesday, November 4, 2009
1/2 cup chopped onion
1/2 cup Italian bread crumbs
1/2 cup salsa
1/4 cup ketchup
1/4 cup barbeque sauce
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon celery salt
Preheat an oven to 350 degrees F (175 degrees C).
Mix the ground beef, eggs, onion, bread crumbs, salsa, ketchup, barbeque sauce, salt, pepper, and celery salt together in a bowl; transfer to a loaf pan.
Bake in the preheated oven until golden brown on top, about 1 hour.
Monday, November 2, 2009
Mix together a bit of chicken broth, salt, and pepper and bullion to make a paste. Baste chicken and grill until cooked through. Meanwhile, in a small sauce pan, heat coconut milk and sugar until boiling. Slowly add cornstarch 1 teaspoon at a time until the sauce reaches desired consistency. Add toasted coconut to sauce. Remove from heat.
Spoon coconut sauce over chicken. Top with pineapple.
Sunday, November 1, 2009
Happy Kid Goal
Here's a cute idea: (I did mine a bit differenlty than the above pic.)
Have your kids walk around the yard and gather some fallen leaves that they like. Using basic school paste, let them brush some on a medium-small pumkin (pie pumpkins work well) and glue each leaf to your pumpkin making a sort of collage. After the glue has dried, try taking gold glitter glue and outlining the leaves with it. It's a fun spin on pumpkins after Halloween is over and done!
Happy House Goal
A. Collect each food category in its own basket. This way, you can take a basket out to look through it without freezing to death and wasting energy.
B.Label baskets using plastic luggage tags that are easy to read and easy to change.
C. Label your food containers and freezer drawers and shelves so things are put back where they belong.
D. Straigt sided, stackable bins make the most out of door space. Their artight, locking lids help prevent freezer burn.
E. Get a tiered shelf meant for dishes and use it in your freezer store frozen pizzas, casseroles and desserts without them being crushed.
F. Freeze soups flat in plasic bags on a baking sheet, then "file" them in a bin. They take up less space and thaw faster, too.
G. Keep a list of what's in the freezer right on the door. When you take something out, erase that item. Keeps pens and labels handy in a magnetic box.
(kids love it!)
12-14 Chicken Taquitos
1 19-ounce can green or red enchilada sauce
2 cups shredded Cheddar cheese
1 2&1/4-ounce can sliced black olives, drained
1. Preheat oven to 425 degrees F
2. Arrange taquitos in a shallow casserole dish in a single layer.
3. Cover with enchilada sauce.
4. Sprinkle with cheese and olives.
5. Bake for 20-25 minutes. Serve with sour cream. Makes 4 servings.
This Week's Pep Talk
Lemon Rosemary Chicken
4 boneless, skinless chicken breast halves
2 teaspoons extra virgin olive oil
2 teaspoons no-salt seasoning
2 lemons, thinly sliced
8 sprigs fresh rosemary, plus more for garnish
1 cup low-sodium chicken broth
1/4 cup white wine (substitute with cooking wine.)
1/2 pre-crushed garlic
1.Preheat oven to 375 degrees F.
2.Trim any excess fat from chicken and rinse under cold water. Pat dry with paper towels.
3.Use pastry brush to brush both sides of chicken breasts with olive oil and season with no-salt seasoning. Set aside.
4.In a baking dish, lay 2-3 slices of lemon and a sprig of rosemary for each breast. Place chicken breasts smooth-side up on lemon and rosemary. Top each chicken breast with another sprig of rosemary and 2-3 slices of lemon.
5.Bake for 20-25 minutes, or until cooked through.
6.Remove chicken to a platter and tent with foil. Place half of the rosemary from the baking dish in a small saucepan and scrape in any browned bits. Add chicken broth, wine and garlic. Bring to a boil over meduim-high heat and cook until reduced by half. Strain through a fine-mesh strainer.
7.Serve chicken hot with sauce, garnished with a fresh slice of lemon and a rosemary sprig. Serves 4.
~Have a wonderful Sunday!
Saturday, October 31, 2009
1 lg. pumpkin
Clean strings and seed from pumpkin. Brown burger and onions. Add soy sauce, sugar, mushrooms, and soup; simmer 10 minutes. Mix in rice, then put entire mixture into pumpkin. Place on cookie sheet and bake at 350 degrees for 1 1/2 to 2 hours (until pumpkin is soft enough to scoop some out with each serving).
Friday, October 30, 2009
Monday, October 26, 2009
Sunday, October 18, 2009
I need your ideas on the following:
1.Ways to pamper and spoil yourself as a mom
2.Fun activities and other things to do with/for your children(any age)
3.Ideas of how to make your husband/boyfriend feel loved and appreciated
4.Ways to clean your house; tips, tricks or advice
5.Dinner recipes and ideas
6.Mother to mother words of encouragement
If you are willing to be a featured "Mother of the Week" on the Happy Moms Club blog, email me one idea for each of the above areas and include your first name and last initial only! (I don't want to share any of your personal information publicly on the web.) If you would like to include a picture of yourself, you are welcome to do that as well.
Email this to:firstname.lastname@example.org
I will notify you when you have been chosen to be featured on the blog so you can tell all your friends to check out your own personal ideas!
I'm looking forward to hearing all your great advice and recipes!
Don't forget to vote on the poll at the top right of this page!
Monday, October 12, 2009
Wednesday, August 26, 2009
3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick cooking oats
1 teaspoon salt
1 pound ground beef
2/3 cup ketchup
1/4 cup packed brown sugar
1 1/2 teaspoons prepared mustard
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.
Sunday, August 9, 2009
4 skinless, boneless chicken breast halves
4 hard-cooked eggs, sliced
2 cups chopped celery
3/4 cup creamy salad dressing, e.g. Miracle Whip ™
2 tablespoons orange juice
3/4 (10.75 ounce) can condensed cream of chicken soup
1/2 teaspoon poultry seasoning
1 teaspoon onion salt
1 (4 ounce) jar diced pimento peppers, drained
1/2 cup blanched slivered almonds
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 cups crushed potato chips
Boil chicken in lightly salted boiling water for 40 minutes. Drain, cool and cut into medium size pieces.
In a large bowl combine chicken, celery, eggs, salad dressing, orange juice, soup, seasoning, onion salt and pimentos. Mix well and spread mixture into a 9x13 inch baking dish. Sprinkle with almonds, cheese and potato chips. Refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Bake casserole in preheated oven for 45 minutes.
Tuesday, July 21, 2009
Monday, July 20, 2009
To tell you how much fun we had, let me say that many of us agreed we needed Guilty Pleasures day at least twice a month!
The movie was so funny I cried. Plus it helped to be with a bunch of great friends! I could not find whatever website it is that will give you a short rundown of the film, but you can find the trailers online if you haven't seen them. I even think the men in the audience enjoyed it!
After the show we headed to Casper's for some great ice cream, much more laughing, some crazy stories, and a spectacular view of a full moon (you know who you are)! We tried to take some pictures but we were all laughing so hard we couldn't get any good ones. Seriously, it's like ghost faces...lol.
Ok, well so much fun! Go see the movie!
Saturday, July 11, 2009
Friday, July 10, 2009
Thursday, July 9, 2009
(The pitcher is my new find from Ross...$9.99)
Draw a chalk racetrack on the sidewalk or driveway so your speed racer can zip around it on her trike or other ride-on.
Create a backyard obstacle course for a toy lawn mower or set one up in the living room for a play vacuum cleaner.
My girls love both!
Okay, let's be honest here...movies in the park could be translated into makeout in the park. Perhaps you can relate? Now, I'm sitting here wondering,"WHAT HAPPENED to those days? Did we grow out of that? Are we too old now?"It's not like it's hard to do or expensive...nor does it require much planning. (Okay, if you have kids, your babysitter might think it a little weird that they're being paid while you two go to the park, of all places. And your kids might hate you for going to the park without them....but, someday they'll understand.)"
Mix together equal parts:
grated orange peel
chocolate shavings (you heard me; chocolate!)
Apply rub evenly over surface of meat, cover and refrigerate for 30 miuntes. Grill steak to desired done-ness.
Today's Pep Talk
Whew! We made it through another week! I just wanted to remind you that if you are a mother, you are amazing. I truly cannot say it enough, but I honestly believe that it is the hardest, most demanding job in the world. My husband, who is the oldest of 9 children, agrees with me - having helped his own mother raise kids for nearly 27 years. It takes so much out of us each day, even if we don't let anyone in on it! Yet, we still continue to do it every day - we HAVE to! But the best part is, we all love it. And that ladies, is what makes us SO AMAZING!
Wednesday, July 8, 2009
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.