Saturday, October 29, 2011

Butterfinger Trifle

I made my wonderful husband Ian this for his birthday.... I was thinking about a Heath bar trifle....which is yummy too then my husband said what about butterfingers.... I am like rock on...YUMMMMMMM
so it is up to you.... if  you make a Heath Bar trifle use chocolate cake & chocolate pudding then cool whip & crushed up Heath bars... equally yummy... enjoy

Butterfinger Trifle

1 white/yellow cake mix
2 packages vanilla pudding made according to package directions (can use instant or cooked, but let cooked kind cool completely down first)
1 large tub Cool Whip (unthawed)
1 package Butterfingers, cut up into fine pieces with a knife

Bake cake according to package directions.  Make pudding and cool.  In large glass dish or trifle pedistal dish add a layer of cake that has been cut or torn into small pieces.  Spoon some pudding over it. Spread a layer of cool whip then sprinkle with butterfingers.  Put another layer of cake, more pudding, top with remainder of cool whip then sprinkle top with Butterfingers.  Cover and place in fridge to let chill.  Serve and refridgerate any leftovers.  Enjoy

Monday, October 24, 2011

Meatball Subs

Don't you just love meatball subs... warm delicious meatballs soaked in sauce, with lots of melty cheese on top... YUM :)  who doesn't love them right....
There are lots of variations you can  use ground turkey or chicken, or use ground pork or add a little sausage to the meat mixture...lots of variations on the sauce too... use what you like, marinara, homemade leftover sauce, leftover chili whatever.... and the cheese use what you like I sometimes add shredded parmesan on top of the mozzerella for additional flavor.. it all works and works well... enjoy

Meatball subs

1 lb. ground beef
1/4 onion, very finely minced
1/4 bell pepper, very finely minced
1/2 pkg. onion soup mix
1/2 cup bread crumbs
1 egg
1/4 cup milk
1 cup spaghetti sauce (or marinara)
shredded mozzerella cheese
sub buns (or hotdog buns)

seasonings of your choice ( I used garlic powder, Italian seasoning and red pepper flakes)

Place all ingredients (except sauce, cheese and buns) into large bowl.  Mix well shaping into small meatballs.  Bake on a greased oven sheetpan for around 20-25 minutes.  Remove from oven.  In sauce pan place spaghetti sauce add cooked meatballs, heating until sauce is heated and bubbly.  Preheat oven to broil.  Line a baking sheet with foil place buns on pan.  Spoon meatballs with a little sauce over (don't put too much sauce or the bread will become soggy) top with shredded mozzerella cheese.  Broil 1-2 minutes or until cheese is melted.  Remove from oven and enjoy.

Sunday, October 16, 2011

Chicken with Roasted Vegetables

I was looking for a one dish meal.  Something that I could throw together and then into the oven no fuss no muss.  This is just what I was looking for.  Yummy is all I can say and tasty too :) and only one pan to clean up. You can subsitute any vegetables that you want, this is what I had on hand, but adding some brussel sprouts, or fresh green beans, or eggplant...use what you like... also the chicken that I used were chicken leg quarters, but you can use any other chicken that you like but remember if your using boneless skinless chicken breast they will cook in much less time.  So you would probably want to roast the vegetables for about an hour then add your chicken and cook it till done. 
I served this with roasted acorn squash & bread & butter.  Enjoy

Chicken with Roasted Vegetables

4-5 chicken leg quarters
5-6 potatoes, peeled and sliced
1 lb. carrots, peeled and sliced
1 red pepper, seeded and sliced
1 onion, peeled cut in half and sliced
olive oil
seasoning of your choice ( I used garlic & herb no salt, seasoned salt, pepper & Montreal steak seasoning)

Preheat oven to 375.  In large roasting pan place vegetables.  Drizzle with olive oil and seasonings.  Mix well coating all of the vegetables with oil & seasoning.  Arrange chicken over top of vegetables and season chicken well with more seasoning.  Cover pan tightly with foil and cook for 1 hour.  Remove foil from pan, stir vegetables and cook for about 45 minutes longer or until vegetables are tender and chicken is done.  Enjoy

Thursday, October 6, 2011

Sausage Minestroni Soup

I have so been wanting something... been queasy and nauseous because of IV Iron therapy... so decided on a big old pot of soup... I had some sausage & veggies that needed to be used cause believe it or has been the last thing that I have wanted to do or have done in my house.  The smell and sight of food has NOT been a good thing.. which for me is sad and shocking.. :(  cause I love to cook & I love food and the smell of yummy things in the house simmering away... which takes me to this soup.  you can use whatever veggies you like and whatever pasta you have on hand.  It all works...I serve this with crusty bread to sop up the juices.... Enjoy

Sausage Minestroni Soup

1/2 lb. sausage (I used Bob Evans)
8 cups beef or chicken stock (or water and stock base or bouillon cubes to make stock)
1/2 pkg. (about 1 1/2 cups) frozen mixed veggies
1 can diced tomatoes
1/2 cup red wine
1-2 T. worchester sauce
1/2 box pasta (use what you have on hand)
1 stalk celery, diced
1 carrot, diced
1/2 onion, diced
1-2 T brown sugar
1 clove garlic, minced
Parmesan cheese, shredded to serve over the top)
Olive oil

seasonings of your choice ( I used pinch of red pepper flakes, parsley flakes, seasoned salt & pepper, celery seed, onion & garlic powder) Mrs. Dash, paprika

In large stock pot place a little olive oil, add carrot, celery & onion. season with salt & pepper  Cook on medium heat for around 5 minutes or until veggies are half way cooked.  Add sausage and cook breaking up sausage until it is browned and no longer pink.  Add garlic and saute for around 1 minute until fragrant.  Add wine and deglaze pan scraping up and browned bits.  Add rest of ingredients (EXCEPT parmesan cheese & pasta).  Bring to a boil, turn down heat and simmer until veggies are tender.  Add pasta to boiling soup and cook for 7-9 minutes until done.  Taste soup and adjust seasonings if necessary.  Serve with parmesan cheese & a little olive oil drizzled on top.  Serve with crusty bread....enjoy

Monday, October 3, 2011

Smothered Chicken

I have been looking for some new ways to cook plain old chicken.... I love things smothered... chicken fried steak, salisbury steak etc.  This is super easy and you can adapt it to use things you love.  I serve this over cooked wide egg noodles but you can serve it over fluffy mashed potatoes, or baked potatoes, or rice use what you have on hand and that you like.  I also serve this with a veggie on the side again, use what your family likes.  I made this in the crockpot... which was super easy.... Enjoy

Smothered Chicken

6-8 boneless skinless chicken thighs or breasts
1 can cream of chicken soup (I used the kind with herbs already mixed in)
1/3 cup water
2-3 T. white wine
1 T. worchester sauce
1 can mushrooms (optional)
seasonings of your choice ( I used celery seed, Mrs. Dash, pinch of red pepper flakes, dried parsley flakes, dried onion flakes, garlic powder, seasoned salt & pepper)
1/4 cup sour cream
parmesan cheese for sprinkling over the top

Cooked Wide egg noodles ( or potatoes or cooked rice)

In crockpot place chicken.  In large bowl or glass measuring cup add remaining ingredients (EXCEPT sour cream, parmesan cheese and cooked noodles).  Pour over chicken and cook until falling apart for 7-8 hours on low stirring occasionally.  When chicken is falling apart done, shred with 2 forks adding sour cream, and cooked egg noodles stirring to mix well.  Serve with a sprinkling of parmesan cheese over the top and a vegetable of the side.  Enjoy