Frizzle Those Straggling Pieces of Lunch Meat

We don't buy lunch meat that frequently in our house, largely because there are so many other frugal options out there, but also because we try to avoid the overly-processed, nitrate-rich foods like that. However, we do indulge on occasion, probably once a month or so.

Unfortunately, what usually happens with our lunch meat purchase is that we all have a nice big sandwich one day and then have some straggling slices of meat. There's rarely enough for a second lunch, or even enough to make a sandwich just for Eric. So I like to use a little trick I learned from my dad - frizzled lunch meat.

Ordinarily ham is the lunch meat of choice for frizzling, but we have found it works just as well for turkey or roast beef. (And even the occasional fried bologna. Shocking, I know! But when you grew up with fried bologna being a huge breakfast treat made by your dad, you never really lose the taste for it.)

To frizzle lunch meat, cut slices into thin, long strips.
Then melt about a tablespoon of butter in a small skillet. Add the meat and cook for about 2-3 minutes, until ends are curled and meat is lightly crisped. I tend to cook mine a little longer because I like it really crispy.A great use for this frizzled meat is stirred into scrambled eggs. Or even just eaten plain, as a snack, which my kids go crazy for.

This post is being linked to:

• Kitchen Tip Tuesdays at Tammy's Recipes
• Tempt My Tummy Tuesdays at Blessed With Grace
• Tasty Tuesday at Balancing Beauty and Bedlam
• Tightwad Tuesday at Canada Girl
  

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Peanut Butter & Chocolate Chip Muffins

Over the past few months, I've noticed some differences in our kids eating habits. They all seem to be going through a growth spurt at the same time. As a result, I've made it my mission to include more protein in our breakfasts.

We have a nicely varied breakfast routine and there are some mornings that are just full of protein. But then there are other mornings that really focus on carb-rich foods. One of our favorite breakfasts is muffins. I like them because they're easy to prepare in bulk and freeze for later in the month. The kids like them because they're yummy!

So I've wanted to tackle the tweaking of my muffin recipes for awhile. I knew there had to be a way I could incorporate some protein in them. And today I finally hit on the perfect (and delicious) solution.

Peanut Butter & Chocolate Chip Muffins

• 2 c. whole wheat flour
• 1 1/2 c. all-purpose flour
• 1/3 c. sugar
• 1/3 c. brown sugar
• 1 T. baking powder
• 1/2 t. salt
• 2 eggs
• 1 3/4 c. milk
• 2 t. vanilla
• 1/4 c. applesauce or oil
  
• 1/2 c. peanut butter
• 1 c. chocolate chips

1. In a large mixing bowl, combine the flours, sugars, baking powder and salt. In a separate bowl, mix together the eggs, milk, vanilla and applesauce or oil. Add the liquid ingredients to the dry ingredients and beat until combined.

2. Add the peanut butter and mix well. Stir in the chocolate chips.

3. Fill greased muffin tins 3/4 full and bake at 375 degrees for 15-17 minutes, until lightly browned on top. Makes approximately 2 dozen muffins, depending on size of muffin tins.

I will admit these muffins wouldn't qualify as health food, but they make a great quick and easy breakfast. The peanut butter gives the muffins a nice boost of protein and makes the muffins nice and filling. A muffin combined with a smoothie is our very favorite breakfast!

This post is being linked to:

• Tempt My Tummy Tuesday at Blessed With Grace
• Tasty Tuesday at Forever...Wherever
• Tackle It Tuesday at 5 Minutes For Mom
• Kitchen Tip Tuesday which is being hosted by Amy at The Finer Things In Life this week
  

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Pizza Pasta Bake

For some reason, my cooking has been heavy in the pizza-taste department lately. And none of those meals have included actual pizza. Tonight's dinner was no exception.

This dinner was super easy and the kids loved it. It also made enough that we'll have leftovers for lunch one day this week. Leftovers are so rare around our house that I always get a little excited when I make a dish that we don't actually finish in one meal.

I opted to use pizza toppings that we all like, but I'm sure you could substitute your favorites.

Pizza Pasta Bake

• 1 lb. penne rigate or mostacolli, fully cooked and drained
• 1 c. ricotta cheese
• 3 c. marinara sauce (homemade or from a jar)
• 30 slices pepperoni
• 1/2 c. sliced mushrooms (I used canned, but only because that's what I had on hand)
• 1/2 c. sliced black olives
• 1 1/2 c. shredded mozzarella cheese

1. Combine hot pasta with ricotta cheese and stir until cheese is melted and smooth. Pour into a 13x9 casserole dish.
2. Pour marinara sauce over pasta. Top with pepperoni, mushrooms and olives. Add shredded mozzarella cheese on top.3. Bake at 350 degrees for 10-15 minutes, until warmed through and cheese is melted.
For more great recipes, stop by Blessed With Grace for Tempt My Tummy Tuesday and Forever...Wherever for Tasty Tuesday and The Grocery Cart Challenge.

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A Fun Valentine's Recipe To Make & Enjoy With The Kids

Is there anything better than traditional snack mix? Absolutely there is - when that snack mix in question is full of Valentine's treats and colors. This is an easily adaptable recipe that is perfect for kids to make on their own. It would make a great party favor too. This recipe makes a lot, so be prepared to share, or just cut in half and enjoy!

Valentine's Day Snack Mix

• 1 large bag Valentine-themed M&Ms
• 1 c. Conversation hearts
• 1 c. Valentine's colored jelly beans
• 2 c. peanuts
• 2 c. yogurt-covered raisins
• 2 c. dried cranberries
• 2 c. small pretzel twists
• 2 c. additional assorted nuts

1. Dump all of the ingredients together into an extra-large bowl and toss with hands to combine. Serve and enjoy!

Stop in at Life As Mom for more Valentine's Day-themed recipes and link up your own. Then, don't forget to visit all the other stops for this Valentine's Exchange of Ideas and Inspiration. Here's the lineup:

• Monday: I share some Valentine-y meal ideas right here.
• Tuesday: Laura hosts a special Gratituesday about things we love to be thankful for at Heavenly Homemakers.
• Wednesday: JessieLeigh shares fun ways to celebrate Valentine’s Day with little ones at Parenting the Tiniest of Miracles.
• Thursday: Jessica hosts a Recipe for your Sweetie Swap over at Life as MOM.
• Friday: Amy rounds out the week with a special Finer Valentine Things Friday at The Finer Things in Life.

Be sure to visit us each day, as there is a very nice prize involved that you won’t want to miss! Be sure to share your ideas, too! We could all use a little Valentine inspiration.

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Chicken Cacciatore

In our house, there are two things that always go over big at dinner time - spaghetti and chicken. So with chicken cacciatore, we get the best of both worlds.

I made a nice big batch this weekend and froze it for when my brother-in-law watches the kids later this week. The bulk of the meal freezes perfectly, and it works in a freezer bag, so it hardly takes up any room. All that will need to be done before dinner is to boil some pasta. Easy and delicious!

Chicken Cacciatore

• 3 T. Extra-virgin olive oil
  
• 1/2 small onion, diced
• 1 green pepper, diced
• 3 carrots, diced
• 2 cloves garlic, diced
• 1/2 t. crushed red pepper flakes
• 2 t. Italian seasoning
• 1 t. salt
• 1 lb. boneless, skinless chicken pieces (breasts or thighs)
  
• 2 cans crushed tomatoes
• 1/2 c. chicken stock

1. Heat olive oil in a large skillet over medium heat. Add onion, green pepper, carrots and garlic. Cook for about 5 minutes, until veggies are cooked but still a little crispy. Stir in seasonings.
2. Add chicken to the skillet. Cover with tomatoes and chicken stock. Bring to a slow boil, cover and simmer at least 30 minutes. The chicken should be fully cooked by this point, but a longer simmer time will result in more flavor. Before serving, you can cut the chicken into bite-sized pieces if desired. Serve over spaghetti.
Stop by Blessed With Grace for more tummy-tempting recipes, Blissfully Domestic for I Am Blissfully Domestic, Forever, Wherever for Tasty Tuesday and Tammy's Recipes for Kitchen Tip Tuesdays.

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PB&J...With A Twist

This weekend, Eric requested cream cheese wontons for lunch. That's a favorite around our house for sure. Unfortunately, I only had enough cream cheese to make a about a dozen. I decided to get creative and come up with another wonton-lunch alternative.

Peanut butter seemed only logical. They turned out SO good. The peanut butter got nice and melty and they were delicious dipped in strawberry jam. The kids fell in love instantly, and Eric and I definitely agreed.

All I did was add about a teaspoon of peanut butter into the center of a wonton wrapper, sealed and fried on both sides in about an inch of hot oil. Super easy!

There have been lots of sales lately where I've found the wrappers on sale for just $1 a pack too. Half a package is plenty for our family of 6 for lunch too, so that's not bad at all!

Stop by Blessed With Grace for more Tempt My Tummy Tuesday and Tammy's Recipes for more Kitchen Tip Tuesday and Forever Wherever for Tasty Tuesday.

And be sure to stop by Blissfully Domestic for I Am Blissfully Domestic.

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Versatile Bananas Foster Sauce

This is one of my favorite, most versatile recipes to have on hand. I call it a Bananas Foster sauce because that's what it reminds me of, although I know it's not necessarily authentic. It is still delicious though, and it tastes great with so many things.

Bananas Foster Sauce
This recipe adjusts very easily, so make as much or as little as you want.

• 1/2 c. butter or margarine
• 1 c. brown sugar
• 1 t. cinnamon
• 4 bananas, sliced
• 2 t. vanilla

1. Melt butter or margarine in a medium skillet over medium heat. Stir in brown sugar and cinnamon. Bring to a slow boil and simmer about 5 minutes, stirring frequently.
2. Stir in sliced bananas and cook another 2-3 minutes. 3. Remove from heat and stir in vanilla.

Serve hot or cold. Here are a few of our favorite ways to use this sauce.

1. Over crepes or pancakes.
2. Over ice cream.
3. Over simple bread pudding or rice pudding.
4. Over oatmeal.
5. Stirred into plain yogurt.
6. As a dip with homemade cinnamon-sugar tortilla chips.
7. Mixed with cream cheese as a bagel spread.
   

Bananas Foster sauce over oatmeal.

Extras freeze wonderfully or keep in the refrigerator for 2-3 days.

Find more Tempt My Tummy Tuesday here.
Find more Kitchen Tips here.
Find more Blissfully Domestic entries here.

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Menu Plan - Week of 1/12

Planning a few meals just for myself worked really well last week. I managed to eat breakfast every morning. As a result, I felt less hungry throughout the day and I had more energy. It also helped at lunch time to keep me from mindlessly eating a meal that would have been too contradictory to my goals of losing weight. That meant I didn't feel guilty eating whatever I prepared for dinner, although a slightly smaller portion than usual. Overall, I'm feeling great.

Now that I have the routine down for myself, I'm going to try not planning individually for myself this week. There will be days when I may eat a different breakfast or lunch, but now that I'm in the habit, I'm not worried about mapping it all out. We'll see how that works. If it doesn't, I'll start doing it again next week.

Breakfast

• M - Banana muffins, smoothies
• T - Applesauce bread, hard-boiled eggs
• W - Multigrain hot cereal w/cranberries & oranges (recipe below)
• Th - Cheesy scrambled eggs and toast, kiwi
  
• F - Mini puffed pancakes w/fresh strawberries
• S - Banana-nut oatmeal, smoothies
• Su - Bacon waffles

Lunch

• M - Tuna salad sandwiches, oranges
• T - Black bean burgers, carrots & celery
• W - Pizza grilled cheese, peaches
• Th - Falafel, cucumber salad
• F - Apple slices, crackers, peanut butter, cottage cheese
• S - Quesadillas, grapes
• Su - Mushroom & barley soup, maple-oat bread

Dinner

• M - Chicken hash, salad
• T - Southwest pasta bake
• W - Meatball stew, biscuits
• Th - Chickpea, spinach & bacon pasta
• F - Chicken pot pie
• S - Homemade taco pizza
• Su - Cap'n Crunch chicken, sweet potato fries, oven-roasted broccoli

Ya' know, a funny thing happens when you half-heartedly try to weed through the cookbook mess in your baking cabinet. You invariably find a buried cookbook that you had completely forgotten about.

I found Martha Stewart's Favorite Comfort Food. I immediately threw everything back in the cabinet and got lost in the recipes. Everything looks so great! I'm planning to add at least one recipe from the book every week.

Here's the pick for this week:

Multigrain Hot Cereal w/ Cranberries and Oranges

• 1 c. cranberries (fresh or frozen)
• 2 oranges, peeled & segmented
• 2 c. apple juice
• 1 c. cracked wheat
• 1/2 c. soy flakes
• 1/2 c. buckwheat kasha
• 1/4 c. toasted hazelnuts (I'm skipping these.)

1. Heat a medium skillet over medium-high heat. Add cranberries and 2 T. water. Cook until cranberries soften and release their juices, about 2 minutes. Stir in orange segments. Remove from heat, and set aside.

2. Bring apple juice and 3 cups water to a boil in a large saucepan. Add cracked wheat, reduce to a simmer, cover and cook for 15 minutes. Add soy flakes, and cook, covered, 5 minutes more. Add kasha and cook, covered, 10 minutes more. Uncover and cook 5 minutes to let excess liquid evaporate. Spoon into individual bowls. Add the hazelnuts, and spoon fruit on top. Serve hot.

Stop by Org Junkie for over 300 more menu plans.

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Because I Have To Use Up All The Leftover Christmas Baking Ingredients Before I Eat Them

I've been trying to clean out my baking cabinet now that the Christmas baking rush is over. The only problem is that there are still lots of leftover goodies. So, I have started making different snacks for the kids a few times a week in effort to use up all those goodies that tend to call my name.

I'll admit that most of these fall under the "treat" category as opposed to the "snack" category, but I'm okay with that as long as it's only once or twice a week.

Their current favorite is microwaved s'mores. So simple...so quick...but yet so kid-friendly and delicious.

Like a traditional s'more, all you need is some graham crackers, some marshmallows, and some chocolate. I'm trying to use up a 5 lb. bag of chocolate chips and a bag of mini marshmallows, so that's what I've been using.
Line a plate with graham crackers, top with a few handfuls of mini-marshmallows and chocolate chips, and cook for about a minute in the microwave. (Watch carefully or the marshmallows will burn, and not in a good campfire-burn way.) Your kids will thank you!
Stop by Blessed With Grace for more Tempt My Tummy Tuesday and Tammy's Recipes for more Kitchen Tips.

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Peanut Butter Cookies With Hershey Kiss Chunks

We all really want a treat this afternoon. I had some peanut butter cookie dough left over in the freezer and some Hershey kisses in the pantry. In a previous life, those two ingredients formed the basis of our standard Christmas-cookie favorite - Peanut Butter Blossoms (or as they're referred to in our house, "Grandpa's Favorite Cookies").

I really didn't want to make more Peanut Butter Blossoms because I'm tired of finding peanut butter cookies with a hole in the middle all over the house. So I decided to just chop the kisses into chunks and fold that into the dough. The result was out-of-this-world deliciousness!

Peanut Butter Cookies With Hershey Kiss Chunks

• 1 cup butter or margarine
  
• 1 cup peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 25 Hershey Kisses, quartered into chunks

1. Mix together butter or margarine, peanut butter, white sugar and brown sugar until creamy. Add eggs and mix until combined.
2. In a separate bowl, whisk together flour, baking powder, salt and baking soda. Stir into peanut butter mixture.
3. Fold in Hershey kiss chunks.
4. Roll about a tablespoon of dough into a ball and place on a cookie sheet. Repeat with remaining dough. Bake at 375 degrees for 10-12 minutes, until lightly browned.

You can find more recipes over at Grocery Cart Challenge.

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This Stuff Is Amazing!

Oh, how I love this chicken & black bean combo. I've shared the recipe before, but I'll share it again here for convenience sake.

Chicken & Black Bean Taco Filling

• 2 T. Extra-virgin olive oil
  
• 1 1/2 lb. chicken (boneless or not, whatever you have on hand)
  
• 1 t. cumin
• 1/2 t. salt
• 1/4 t. pepper
• 2 1/2 c. fully cooked black beans
• 1 bag frozen corn
• 1 large jars salsa (or 2 regular sized jars)
• 1/2 c. water
• 2 t. cumin
• 1 t. chili powder
• 1 t. salt

1. Heat olive oil in a large skillet. Season chicken with 1 t. cumin, 1/2 t. salt & 1/4 t. pepper. Add chicken to skillet. Cook for 5-8 minutes, flip, cover skillet and continue cooking until chicken is fully cooked.
2. Remove chicken from skillet. Shred meat and return to pan. Add all remaining ingredients. Bring to a boil and simmer for 5 minutes.

*This should make enough for 3 meals, depending on how much you use. It freezes perfectly in a freezer bag and thaws overnight in the refrigerator.

I pulled a bag of this combo out of the freezer on Friday night to make nachos. Unfortunately, I inadvertently bought "Scoops" instead of regular tortilla chips for our nachos. So, I decided since I had a little time, I'd have fun with the chips.

I filled 1 1/2 cookies sheets with the scoops and then added about a tablespoon of filling in each one.

Then I topped each chip with a little bit of cheese and put them in the oven just long enough for the filling to warm up and the cheese to melt.

Aren't they cute?

We really enjoyed this as an appetizer-style dinner. The kids had fun eating their "little bowls." I'm definitely going to make this again. I think they would be perfect for entertaining with a little dollop of sour cream or guacamole on top.

After our nacho feast on Friday night, I still had about 1 1/2 c. of chicken and black bean filling left. So on Sunday I decided to use the leftovers to make a chicken tortilla soup. I've done this before, but I had to switch things up a little this time.

I put the leftover filling in a saucepan and added about 4 1/2 c. chicken stock. I didn't have any tortillas on hand so I decided to add some leftover spaghetti noodles, just to bulk the soup up a bit and make it heartier for the younger kids to eat, since they still have a tough eating thin soup with a spoon.

It turned out delicious!

Last time I posted this recipe I shared a few other ideas on what to do with this mixture. You can read those here.

Visit Blessed With Grace for more Tempt My Tummy Tuesday and Tammy's Recipes for more kitchen tips.

Also, stop by Blissfully Domestic and share your domestic bliss from this week.

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Christmas Week Menu Plan

I'm feeling a little disorganized when it comes to menu planning this week. We'll be busy baking and wrapping the beginning of this week, so I'm trying to stick with easy meals that take advantage of things I have in the freezer. Our plans for Christmas day are still up in the air, so I don't have a specific menu planned yet. It will depend on whether it is just our family or if we have some neighbors joining us. But I do have some family traditions planned for Christmas morning.

Breakfast

• M - Cocoa wheat w/ bananas and peanut butter
• T - Carrot & raisin muffins
• W - Eggnog pancakes, hot chocolate
  
• Th - Mini-blinis (recipe to follow this week), sausage links, hot fruit compote (recipe below)
• F - Cinnamon rolls
• S - PB & honey toast, smoothies
• Su - Leftover cinnamon rolls

Lunch

• M - Leftover soup from Sunday
• T - Tuna pasta salad, applesauce
• W - Skipping in favor of big, early dinner
• Th - T.B.D.
• F - Quesadillas, oranges
• S - Ham & cheese turnovers, pears
• Su - Leftovers

Dinner

• M - Cheesy pasta casserole, green beans
• T - BBQ meatballs, cheesy potatoes, peas
• W - At my in-laws. I know we'll have ham, baked beans, coleslaw, and German potato salad. I'll bring a few platters of cookies and candies, pretzel jello salad, and maybe an appetizer or bread.
• Th - We will find out in the next day or two if we will have 2 of our elderly neighbors joining us. If we do, I think I'll make ham, pierogi, mushroom soup, and a few other things. If not, we might do a lasagna, or stay simple and just have ham sandwiches and snacks.
• F - Potato pancakes, cinnamon apples, sausage balls
• S - Chicken & black bean nachos
• Su - Homemade pizza
  

Hot Fruit Compote

• 1 16-oz can sliced peaches
• 1 16-oz can sliced pears
• 1 17-oz can apricot halves
• 1 20-oz can pineapple chunks
• 1 21-oz can cherry pie filling
• 1/2 c. dry white wine or apple juice

1. Drain syrup from all canned fruits. Add cherry pie filling and wine or apple juice; mix well. Pour into a 2-qt. casserole; cover.

2. Bake at 350 degrees for 25 minutes. Serve hot.

For more menu plans, visit Laura's blog.

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Homemade Dog Treats

If you have a special dog or two in your life, do you buy Christmas presents for them? If you do, why not treat them to some homemade goodies instead of another toy or over-priced snack. These also make a wonderful gift to give any family members or friends who have dogs.

Cheesy Garlic Dog Treats
(Recipe makes around 3-4 dozen, depending on the cookie cutter size)

• 1-1/4 cups shredded cheddar cheese
• 1/4 cup stick margarine, softened
• 1-1/2 cups whole wheat flour
• 1 to 4 garlic cloves, minced
• Dash salt
• 6 to 8 tablespoons milk

1. Place cheese and margarine in a large mixing bowl and mix until completely combined. Slowly add whole wheat flour, garlic and salt until crumbly. Add milk a tablespoon at a time just until the dough comes together. You want a very stiff dough.

2. Working with a section of dough at a time, roll out until 1/4 inch thick. Cut out desired shapes with cookie cutters.3. Place the cutouts on a cookie sheet and bake at 375 degrees for 13-17 minutes.
Now, get creative with the wrapping and have fun giving these as gifts to all of the dogs in your life!

By the way, these really don't taste bad for humans either. Add a little more salt and seasonings, roll thin and cut into crackers.

For more Frugal Friday, stop by Crystal's blog.

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Bloggy Progressive Dinner - It's Dessert Time!

I am so excited that tonight is dessert night! I love nothing more than finishing up a great meal with a luscious dessert and nice cup of coffee. (My hips can attest to that!) And after the wonderful food we have been enjoying this week, I'm all set for something sweet.

Tonight I have two of our family favorites that we love to have for dessert during birthday celebrations. After all, Christmas is all about celebrating the birth of Jesus, so why not make Him a birthday cake or treat?
Best Ever Birthday Cake
For cake:

• 3/4 c. shortening, butter or margarine
  
• 1 1/2 c. sugar
• 1/2 t. vanilla extract
• 1/2 t. almond extract
• 2 1/2 c. cake flour (I use all-purpose, minus 2 T. per cup)
• 2 t. baking powder
• 1/4 t. salt
• 1 c. cold water
• 4 egg whites

1. In a large mixing bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Beat in extracts. Combine the flour, baking powder, and salt; add to creamed mixture alternately with water. Beat just until combined. In another mixing bowl, beat egg whites on high speed until stiff peaks form; fold into batter.

2. Pour into two greased and floured 9-in. round baking pans. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

For frosting:

• 2 c. shortening, butter or margarine
  
• 6 c. confectioners' sugar
• 1 t. almond extract
• 1 t. vanilla extract
• 1/4 t. salt
• 2 -3 T. milk

1. In a large mixing bowl, beat shortening, confectioners' sugar, extracts, and salt until light and fluffy. Add enough milk to achieve frosting consistency. Frost cake.

Here is Eric's favorite dessert. He is not much of a cake fan, although he does like the flavors of German Chocolate cake. So this is the best of both worlds for him.

German Chocolate Bars

• 1 box German chocolate cake mix
• 1 tub Carmel Pecan frosting
• 1 c. chocolate chips
• 1/2 c. butter or margarine
• 1/4 c. milk

1. Cut butter into cake mix until crumbly. Press 2 1/2 c. into a greased 13x9 pan. Bake at 350 degrees for 10 minutes.
2. Immediately sprinkle chocolate chips on top, then drop the frosting on, a tablespoon at a time. Mix the remaining cake mix with the milk and drop on as the top layer. Bake at 350 degrees for 25-30 minutes. Chill in the refrigerator for at least 2 hours before serving.

Now, head over to The Happy Housewife to see what she's serving up for dessert. And while you're there, make sure you link up with your own dessert recipe and her awesome handmade apron giveaway.

If you haven’t visited the other “homes” in our bloggy progressive dinner it’s not too late to stop by and find some delicious recipes. There are also giveaways going on at each blog.

*Joy served DRINKS on Monday Dec. 15 at Five Js.
*I served APPETIZERS on Tuesday, Dec. 16 at A Simple Walk.
* JessieLeigh served SALADS on Wednesday, Dec. 17 at Parenting the Tiniest of Miracles.
* Amy served the MAIN COURSE on Thursday, Dec. 18 at The Finer Things in Life.
* Toni is serving up DESSERT on Friday, Dec. 19 at The Happy Housewife.

Stop by Grocery Cart Challenge for more recipes.

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Bloggy Progressive Dinner - Main Course

This is the second course in a row for which I have no pictures of the recipes I'm sharing. Sorry! But even without pictures, the recipes are just too good to not share.

Amy is hosting the main course over at The Finer Things In Life today. She is serving up a delicious looking beef brisket, twice-baked potatoes (one of my personal all time favorites!), green beans and rolls.

Here is a great main dish recipe that I love to prepare, serve, and eat!

Stuffed Chicken Rolls

• 6 boneless, skinless chicken breasts
• salt & pepper, to taste
  
• 6 slices thinly sliced deli ham
  
• 12 slices Parmesan or Swiss cheese
• 1 c. flour
• 1/2 c. melted butter or margarine
• 1 c. bread crumbs
• 1/4 c. grated Parmesan cheese
• 1 t. Italian seasoning
• 1 t. garlic salt
• 1/2 t. black pepper

1. Place each chicken breast into its own plastic baggie and pound flat, until paper thin. (You can use anything from a meat mallet, rolling pin, or can of food for this job.) Carefully remove chicken from bag. Season both sides of chicken with salt and pepper.
2. Layer one piece of ham and 2 slices of cheese on top of each chicken breast. Roll up and secure with one or two toothpicks.
3. Place flour in one shallow bowl, melted butter in another bowl, and in a third bowl, combine remaining ingredients and stir to combine. Dredge each chicken roll in the flour, then the butter and finally the breadcrumb mixture. Bake at 350 degrees for 20-25 minutes, until done.

The fun thing with this recipe is that once you get the method down, there are limitless variations. Try pepperoni and mozzarella, fresh basil and goat cheese, or asparagus and Swiss cheese. There are so many options. Have fun with it! If you're serving it for company, you might even consider a few different fillings to give your guests more options.

Now, head on over to Amy's to read her wonderful recipes and link up with your own. Also, make sure to leave a comment and enter her giveaway for any ebook from the fantastic selection at Heavenly Homemakers.

And just in case you are just joining the Bloggy Progressive Dinner, here is what you've missed so far, and what is still to come. We are each hosting our own giveaways too, so make sure you enter!

12/15 Joy serves drinks at Five J’s

12/16 Kate serves appetizers at A Simple Walk

12/17 JessieLeigh serves salad at Parenting the Tiniest of Miracles

12/18 Amy serves the main course The Finer Things in Life

12/19 Toni serves dessert at The Happy Housewife

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Make Ahead First Course Option

I love big salads with lots of good stuff and a whole heap of dressing on top. But to me, those are everyday, casual type salads. When I'm entertaining or taking a salad somewhere, I like to get a little fancier.

The only problem with fancier salads is that they usually require last minute preparation work. Some soups are the same way. And I really don't like anything that absolutely must be done at the last minute.

So here is a fantastic first course option that can be made ahead of time. In fact, it is even better when made early. That definitely works for me!

Zucchini and Hearts of Palm
This salad is a tradition at my parent's house. I don't think it would feel like Christmas Eve if we did not have this salad.

• 3 large (or 4 small) zucchini
• 2 14-oz. cans hearts of palm
• juice of 3 lemons
• 1/2 t. marjoram
• 1/2 t. oregano
• 2 cloves garlic, minced
• 1/4 t. pepper
• 1 t. salt
• 3 T. peanut oil (no substitutions) **I know this isn't a very frugal ingredient, but the oil stays good indefinitely when refrigerated. And trust me, once you make this dish, you'll want it again and again and that peanut oil will prove to be a very worthwhile investment.
  

1. Scrub but do not peel zucchini. Trim off the ends and cut vertically into thin matchsticks. Place in a large glass bowl or ziploc bag. (Do not use a metal bowl as that will affect the flavor of the marinade.)
2. Rinse hearts of palm in cold water; pat dry. Cut into similar-size thin strips. Add to bowl and toss gently with zucchini.
3. Mix remaining ingredients together and whisk well, or place in a glass jar and shake to combine. Drizzle over vegetables and toss together until well mixed.
4. Chill well before serving (at least 4 hours - longer is better) to let the flavors combine.

JessieLeigh is hosting day 3 - the salads - of the Bloggy Progressive Dinner. Head over there to find more salad recipes, enter her great giveaway, and link up your own salad recipe.

If you're just joining in the fun, I hosted the appetizers right here yesterday, along with my own giveaway. Also visit Five J's for drinks and Joy's giveaway. Feel free to link up to any day throughout the week and join us!

• 12/15 Joy serves drinks at Five J’s
• 12/16 Kate serves appetizers at A Simple Walk
• 12/17 JessieLeigh serves salad at Parenting the Tiniest of Miracles
• 12/18 Amy serves the main course at The Finer Things in Life
• 12/19 Toni serves dessert at The Happy Housewife

And head over to Shannon's blog for more Works For Me Wednesday.

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Homemade Potato Chips

A few years ago, when I first started really cooking from scratch, I attempted to make homemade potato chips. Although Isabelle loved them (she was the only child old enough to eat them at that time), Eric and I weren't too thrilled with them. They were oven-baked and just didn't have that crunch we were after.

But ever since then, Isabelle has been begging me to make them again. So it's been on my to-be-tackled list for a long time.

When I was putting together my appetizer plans for the Bloggy Progressive Dinner, I decided that homemade potato chips would be a nice addition to my list.

I love making homemade corn tortilla chips in hot oil, so I decided I would use that method for the potato chips this time. And it worked beautifully!
Homemade Potato Chips

1. Very thinly slice 3 large Idaho potatoes. You can do this by hand or with a grater or mandoline. I used the ruffle cut section of my box grater.
2. Quickly add the slices to a large bowl filled with cold water. This prevents the potatoes from browning and also helps them get crispier when cooked.
3. If you have a fryer, I'm sure that would be the easiest option. However, we do not have a fryer, so I just used a medium-sized saucepan filled with 2 c. of oil. Heat oil until hot. (Honestly, I know I should have better directions, but I was just winging it. Plus, I don't have a working thermometer at the moment. The best I can tell you is that I waited until bubbles formed around the wooden handle of a mixing spoon that was submerged in the pot. Sorry!)
4. Using about 15 slices at a time, place on a clean kitchen towel. Fold towel over and pat dry. Once potatoes are completely dry, add to the hot oil. Let the slices cook for about 45 seconds, then turn over with a metal spoon. Cook for another 45-90 seconds, until brown and crispy.
5. Drain potato chips on a plate with paper towels or cheesecloth. Season with salt while still hot. Repeat the process until done.
6. Then, serve the yummy potato chips with this amazing Bacon-horseradish dip. It may just be the best thing you've ever eaten!

Head over here to read more about the Bloggy Progressive Dinner and for my line-up of appetizers. There's also a fun giveaway for you to enter.

For more tummy-tempting recipes, stop by Blessed With Grace.

For more kitchen tips, stop by Tammy's recipes.

And for more tackles, stop by 5 Minutes for Mom.

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Bloggy Progressive Dinner - Appetizers

Welcome to the second night of the Bloggy Progressive Dinner - 5 days of food, fun and giveaways at 5 different blogs. I hope everyone enjoyed the drinks served at Five J's last night.

Now, on to the appetizers!

While we wait for the hot appetizers to finish cooking in the oven, let's all sit down to enjoy some fun munchies.

At the little table by the Christmas tree we have some homemade potato chips, bacon-horseradish dip, and roasted chickpeas. You better eat quick though, there are little hands just waiting to dive in!
We also have some caramelized onion-cream cheese spread to enjoy with some crackers while we wait.Now for the hot appetizers. I'm an appetizer junkie, but I tend to really lean toward the retro-appetizers when I'm entertaining. And tonight is no exception. Enjoy this platter full of sausage balls and ramaki.

Since I am painfully shy by nature, I do not always make the best hostess. But since this is a party full of bloggy friends, I'll do my best! Or at the very least, I'll keep everyone's mouths stuffed with food so that no one notices the lack of conversation.

Bacon-Horseradish Dip

• 1/2 c. sour cream
• 1/2 c. mayonnaise
• 2 T. horseradish
• 8 slices bacon, cooked and crumbled
• 3 green onions, sliced (green parts only)

1. Stir all ingredients together and refrigerate at least 4 hours before serving.

**If you never try any other recipe I share on this blog, you absolutely MUST try this one. It is unbelievably delicious.

Roasted Chickpeas

• 2 c. fully cooked and cooled chickpeas, or 2 cans chickpeas
• 3 T. olive oil
• 3 t. salt
  
• 2 t. cumin
• 1 t. black pepper
• 1/4 t. cayenne pepper.

1. Preheat oven and cookie sheet to 325 degrees.
2. In a large bowl, combine all ingredients and toss until chickpeas are well coated.
3. Pour chickpeas onto hot cookie sheet and bake for 50-60 minutes, until crispy but not burnt, stirring every 15 minutes.

Sausage Balls
It just doesn't get any better than this oldie-but-goodie. They are so easy to toss together and they taste great. They also freeze perfectly and are great to have on hand in the freezer for unexpected guests.

I recently realized that there are many different variations of this recipe floating around. I'm sure they are all wonderful. This is just how I make them.

• 1 lb. bulk pork sausage (you can use any flavor or heat. We especially like them with hot sausage)
• 2 c. Bisquick or homemade substitute
  
• 3 c. Sharp cheddar cheese, shredded

1. Mix all ingredients together using your hands. You may have to really work at it to get everything incorporated, but eventually it will all come together.
2. Roll about 1 1/2 -2 tablespoons sausage mixture into a ball. Repeat until done. Bake at 375 degrees for 15-20 minutes.

** The picture earlier in this post has a dip in the middle. That dip is for the sausage balls. It is simply 1 c. of mayonnaise mixed with 3 T. mustard. I know it sounds weird, but it really tastes great with these!

Ramaki
There are lots of ways to make ramaki and I have never been able to determine which variation is the authentic one. But authentic or not, this is a great appetizer.

• 1 can whole water chestnuts (about 24)
  
• 8 slices bacon, cut into thirds
• 1 1/2 c. barbeque sauce

1. Soak about 30 toothpicks in a bowl of water for at least one hour. You will only need 24, but it is a good idea to have some extras on hand just in case some break in the process.
2. Wrap one section of bacon around each whole water chestnut and secure with a toothpick. Place in a 375 degree oven for about 20 minutes, or until bacon has reached desired crispiness.
3. Place cooked bacon-wrapped water chestnuts in a small oven-proof dish. Cover with barbeque sauce and stir to cover. Return to oven for 15 minutes.

Carmelized Onion Cream Cheese

• 3 T. butter or olive oil
  
• 1 large vidalia onion, sliced thin
• 1 T. brown sugar
• 1 t. salt
• 1 8oz block cream cheese
• 1 t. black pepper

1. Heat butter or olive oil in a small skillet over medium heat. Add onion and stir. Cook until onion becomes trnaslucent, stirring often.
2. Reduce heat to medium-low and add brown sugar and salt. Continue cooking for 20 minutes, or until onions are golden brown. Watch carefully to prevent burning and reduce heat if needed.
3. Place block of cream cheese on a serving platter. Liberally sprinkle pepper over the top and sides of the cream cheese. Top with still-warm onions. (If you want to make this ahead of time, you can do up through step 3 and then just microwave the platter for 1 minute before serving to warm the onions and soften the cream cheese.)

For the recipe of homemade potato chips, head here.

I hope you've enjoyed all of these appetizers. Now before you head over to JessieLeigh's tomorrow night for salads, make sure you enter my giveaway.

Favorite recipes from The 3 Moms. This cookbook is filled with over 50 recipes, from breakfast to dessert. Kid tested, 3 Moms approved.

I have one download of the 3 Moms Recipe eBook from Happy To Be At Home to give away. If you'd like to be entered, just leave a comment.

And if you haven't entered Joy's giveaway yet, head on over here to get in on the fun. All the giveaways will be ongoing until December 21st at midnight, EST.

Why not invite us over to your place for some appetizers now? Just post a favorite appetizer recipe or two, sign Mr. Linky and we'll be sure to stop by!

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$5 Dinner Challenge - Shepherd's Pie

I am so excited about this new weekly meme hosted by Erin at $5 Dinners. (If you've never visited Erin's site, you must go check it out right now!)

Our usual grocery budget is $350/month for the 6 of us, which means I try to keep the daily meal totals right around $11. This gives us a little wiggle room to come in over or under some days while still getting an occasional treat or two.

With an $11/day meal total (breakfast, lunch, dinner, snacks and drinks for all 6 of us at each meal), I try to keep my dinner total around 1/3 to 1/2 of the daily total. Now I don't take the time to break down the cost of the meal like Erin does, but I have a pretty general idea of price range.

Shepherd's Pie is my all-time favorite stand-by recipe. It's easy, cheap, filling and tasty. It freezes well and is enjoyed by everyone in our house. It's also easy to dress up a bit by using fresh vegetables or making other changes. In fact, it is such a staple in our house that it was the first table food eaten by all of the kids.

(Sorry for the poor quality of this picture. Hopefully you get the idea.)

Shepherd's Pie

• 1/2 lb. ground beef
• 1/2 onion, diced
  
• 1/4 c. flour
• 2 c. beef stock
• 1 t. thyme
• 1/2 t. black pepper
• 1/2 - 1 bag frozen mixed veggies
• 1 1/2 - 2 pounds potatoes
• 1/2 stick butter or margarine
• 1/3 c. milk
• 1/2 c. sour cream
• 1 1/2 t. salt
• 1 t. garlic powder
• 1/2 t. black pepper

1. Brown ground beef and onion in a large skillet. Do not drain. Stir in flour and cook for 2 to 3 minutes, stirring often. Whisk in beef stock. Bring to a boil and simmer until thickened to gravy consistency. Stir in thyme and frozen veggies. Pour into a casserole dish.
2. Quarter potatoes and place in large pot of cold water. Bring to a boil and cook for 15 minutes, until potatoes are fork tender. Drain; return potatoes to pot. Mash potatoes with butter. Stir in milk, sour cream and seasonings.
3. Top ground beef mixture with mashed potatoes. Bake at 350 for 20-25 minutes, until bubbly.

Stop by $5 Dinners for more challenge recipes.

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