Make Your Own Cookies!!

Today, my youngest and I made chocolate chip cookies for his and his siblings' school lunches.  Homemade cookies are the best, and they really don't take that long.  My family's favorite cookie is chocolate chip (my fave is oatmeal raisin), so that's what I make most often.

My chocolate chip cookies usually are a variation of the tried and true Original Nestle Toll House Cookie recipe.  Sometimes (like today) I substitute Crisco for half the butter; sometimes I do half margarine; sometimes I do all butter - it all depends on what ingredients I have on hand.  The same goes for the chocolate chips.  Sometimes I substitute some milk chocolate chips, M&Ms, butterscotch chips...again, it's whatever I have in the pantry.

I also am known to make cake box cookies.  I love the ease of making these cookies - all you do is add egg and oil to cake mix and voila cookie dough!  Both recipes follow.

Original Nestle Toll House Cookies

1 cup (2 sticks) butter, softened at room temperature for 1/2 hour
3/4 cup sugar
3/4 cup packed brown sugar (light or dark)
1 tsp vanilla extract
2 large eggs
1 tsp salt
1 tsp baking soda
2 1/4 cup all purpose flour
2 cups chocolate chips

Preheat oven to 350.  Prepare cookie sheets (spray with pam, cover with parchment paper, or cover with Silspat).  If you have a Kitchenaid mixer, use the dough paddle.  Beat butter until fluffy.  Add sugar, brown sugar and vanilla.  Beat in eggs one at a time.  Use spatula to push down batter from side of bowl and off bottom.  Add 1 tsp of salt and beat for 30 seconds.  Add 1 tsp of baking soda and beat for 30 seconds.  Gradually mix in flour on low setting.  Fold in chocolate chips.

Using a a Papered Chef mini scoop (or 2 teaspoons), drop rounded teaspoons of dough onto cookie sheets.  Bake at 350 for 9-11 minutes.  Note:  If you have a convection oven, you can do 3 cookie sheets at once.  Decrease the temperature to 325 (my oven does that automatically), but bake for the same length of time.

When done, remove from oven and let sit on the cookie sheet for a few minutes before moving to a wire cooling rack.

Cake Mix Cookies

1 box cake mix (any flavor)
1/2 cup oil
2 eggs

Preheat oven to 350.  Prepare cookie sheets (spray with pam, cover with parchment paper, or cover with Silspat).  In large mixing bowl combine cake mix, oil, and eggs.  Stir until well blended.

Using a a Papered Chef mini scoop (or 2 teaspoons), drop rounded teaspoons of dough onto cookie sheets.  Bake at 350 for 8-10 minutes.  Note:  If you have a convection oven, you can do 3 cookie sheets at once.  Decrease the temperature to 325 (my oven does that automatically), but bake for the same length of time.

Easy Crock Pot Baby Back Ribs

Sticky, tangy, fall off the bone bbq ribs...yum there's nothing like it.  Yep, I love me some ribs.  But, I would never, ever order them at a restaurant.  Waaay to messy!  That's why I make them at home!

While there's no arguing that slow cooked ribs cooked on the grill are the best, it's also really time consuming.  Who wants to babysit the grill all day?  Not me!  Instead, I make my ribs in the Crock Pot.  These ribs are fall-off-the-bone tender, easy and delicious!

Easy Crock Pot Baby Back Ribs

3-4 lbs baby back ribs
1/2 tsp salt
1/2 tsp pepper
2 onions, sliced
16 oz bottle of your favorite bbq sauce

Place ribs on a broiling pan or metal jellyroll pan.  Season with salt and pepper.  Place ribs under broiler until light brown.  Slice broiled ribs into serving size pieces (2-4 ribs) and place in Crock Pot.  Add onions and bbq sauce to pot.  Cover and cook on low for 6 hours.

Perfectly Sweet Corn

Nothing says summer like corn on the cob!  I make it often...especially when it's on sale!  Since I only do my shopping once a week (and I can't always make it to the Farmer's Market) my corn is not always - in fact is rarely - off-the-stalk fresh.  Never fear, my corn on the cob recipe will make everyone believe that you grew it at home.

Perfectly Sweet Corn on the Cob

4 - 6 ears of corn, husks and silk removed

2 tsp sugar

1 tsp lemon juice

Fill large soup kettle with water and bring to boil.  Add sugar and lemon juice.  Carefully add corn.  Boil 3 minutes, then remove from heat and let sit in hot water for another 7.  Remove with tongs and enjoy!

Note:  I highly recommend the Pampered Chef corn cob holders.  You screw them in before you cook the corn.  Easy peasy.  

"Best Burger I've Ever Had!"

During the summer, we cook burgers on the grill about once a month.  We make "Dad's Secret Recipe" burgers, which are actually the Hidden Valley Ranch burger recipe.  According to Boy Scout Troop 140, which enjoyed the burgers on their trip to the Grand Canyon, these burgers are the "best burgers they've ever had."  I can't argue...they really are delicious!

When we make these burgers, we use 90/10 ground beef and (no surprise) Aldi brand ranch dressing mix. Also note: We ALWAYS serve these burgers on the fresh hamburger buns baked on site in the Publix bakery.  Do not serve these incredible burgers on cheap 99 cent buns...spend the extra $1 for the good ones!

Best Burgers Eva!

1 cup shredded Cheddar cheese
1 package dry ranch dressing mix
1 lb ground beef
Good quality hamburger buns
Optional condiments and toppings:  ketchup, mustard, Vidalia onion, pickle slices, cheese slice, etc.

Prepare grill.  Combine ground beef, cheese and salad dressing mix.  Gently combine and make into 4  patties.  Grill about 5 minutes per side.  Slice and gently toast bun.  Top with burger and desired condiments (I like mine with ketchup, mustard and pickles, while my kids eat their's plain).

In the summer, I serve these burgers with a salad (tomatoes vinaigrette would be a good choice) and watermelon.

Classic Rhubarb Pie

I have loved rhubarb pie as long as I can remember.   My sister recalls a time when I was maybe 5 that she took me to Poppin' Fresh (this morphed into Baker's Square) restaurant and I ordered and ate 2 pieces of rhubarb pie.  There is something about that tangy, tart, sweet flavor that makes me swoon.

Rhubarb doesn't thrive in Tennessee like it does in Minnesota.  However I get my fix courtesy of my sister, who sends me bags of it when it is in season.  I always look forward to this package.  My family and friends do too.

Although there are great recipes out there for rhubarb jam, rhubarb/strawberry pie, and my father-in-law's favorite rhubarb custard pie, I prefer traditional rhubarb-only 2 crust pie.

As far as crust goes, homemade definitely does taste better.  However, I only make it from scratch if I forget to pick up a pre-made refrigerated crust.   I'll include a recipe for crust, but don't feel guilty for using pre-made (sprinkle it with a little sugar before baking and it'll tastes almost as good!).

Rhubarb Pie

Pastry for 9-inch, two-crust pie
1 1/2 cups sugar
1/3 cup all purpose flour
1/2 tsp grated lemon peel (I've used lime and orange too...use whatever you've got)
4 cups diced fresh rhubarb (1/2 inch pieces)
2 Tbsp butter
2 tsp sugar

Preheat oven to 425.  Put 1 piecrust in pan; prick with fork.  Mix sugar, flour, and lemon peel.  Pour 1/2 of the rhubarb into the pie pan; sprinkle with half the sugar/flour mixture.  Cover with rest of rhubarb and sprinkle with remaining flour/sugar.  Dot with butter.  Cover fruit with remaining pie crust.  Slit top crust several times (to allow steam to escape).  Seal edges and flute with fingers or fork. Sprinkle 2 tsp of sugar over crust.  Cover fluted edge of crust with aluminum foil (remove during last 15 minutes of baking).

Bake on the center rack for approximately 45 minutes, or until crust is brown.  Serve warm with vanilla ice cream.

Easy Pie Crust in Food Processor

2/3 cup Crisco
2 Tbsp butter
2 cups all purpose flour
1 tsp salt
4-5 Tbsp cold water

Mix all ingredients except water in food processor.  Gradually add water until it starts to get crumbly and pull away from sides.  Remove pastry from processor.  Divide dough in half and roll between wax paper or heavily floured dish towels, until it is a large 1/4 inch disc.  Repeat same process with other half of dough.

Stuff I Crave -- BBQ Chicken Chopped Salad

There are certain restaurants where I order the same thing over and over and over again.  Can't help it.  I don't eat out often.  If I'm eating at a restaurant that I KNOW has something I LOVE, I will order it. I always get the Grilled Salami on a Kaiser Roll at Cecil's Deli, Wild Rice Soup and Salad Bar at Bylery's, Oyster Wings and Fried Rice at Leann Chinn, and BBQ Chicken Chopped Salad at California Pizza Kitchen, CPK.

I was lucky enough to have had this salad just a few weeks ago on Jon's birthday.  It's certainly not the healthiest salad option out there, but it's comfort food to me and I crave it!

BBQ Chicken Chopped Salad

4 cups chopped Romaine
3 large fresh basil leaves chopped
3 Tbsp chopped fresh cilantro
1/4 cup drained and rinsed black beans
1/4 cup drained sweet corn
1/4 cup grated mozzarella or monterey jack cheese
1/4 cup peeled and diced jicama
1/4 to 1/2 cup prepared ranch dressing
1 large tomato diced
1 ripe avocado sliced (optional at restaurant and here too)
1 grilled bbq chicken breast, chilled and diced
1/4 - 1/2 cup prepared bbq sauce

Toss together first 7 ingredients with ranch dressing, then divide onto plates.  Divide tomato, avocado and chicken evenly among plates and drizzle with bbq sauce.

Old Fashioned Mac 'n Cheese - Perfect for Tailgating

Love me some starchy, cheesy mac 'n cheese.  Kraft does a mighty good job, but this recipe is even better!  I like to combine three cheeses - Swiss, Cheddar and American - in my mac.  However, feel free to combine whatever cheese you have in your refrigerator.

We eat this at home often during the school year - you can make it ahead of time, freeze, thaw, and heat up in the oven!  Easy!  I also bring it to tailgates and potlucks.  Everyone (read: picky kids) loves it, and it packs well.  Hope you give it a try!

Old Fashioned Mac 'n Cheese

1 pound macaroni or tubular pasta (like penne)
4 Tbsp butter
2 Tbsp flour
2 cups milk (I use fat free)
1/4 cup grated onion

1/4 tsp cayenne pepper

dash of nutmeg

black pepper to taste

1/4 lb Velveeta, cubed
1/4 lb shredded cheddar
1/4 lb shredded swiss (I use sliced Swiss - just tear into smaller pieces)

Preheat oven to 350.  Cook pasta in water as indicated on package.  Drain and set aside.  Melt butter in saucepan over medium high heat.  Saute the onion until soft.  Stir in flour until a paste (roux) is formed. Let roux bubble for a minute, then whisk in 2 cups of milk.  Stir constantly until mixture comes to a boil. Remove from heat and add cheeses and spices. Stir until cheese is melted.  Pour cheese over drained pasta, mix, and place in greased casserole dish. Bake for 30-35 minutes or until top is golden brown.  Serve with a green salad as a main course or use as a yummy side.

Aldi's Make-Ahead Dagwood Sandwich

Now that school has started, I find I'm relying on sandwiches more than ever.  Luckily my kids like them.  Jon has a peanut butter sandwich for lunch every-single-day.  My little guy switches is up a little bit...it's either ham and cheese, turkey and cheese or peanut butter.  Honestly don't know how they can stand it day in and day out.  But, it makes it super easy for me in the morning.

My daughter is a junior in high school and makes her own lunch 90% of the time.  She likes my cooking and will often take in leftovers to reheat.   However, when French baguettes are in stock at Aldi, she gets to bring in my fabulous Dagwood Sandwich.

A Dagwood Sandwich gets its name from the Blondie comic strip...Blondie's husband makes bog sandwiches with lots of toppings.  My sandwich doesn't have a "ton" of toppings, but it is big!

Make-Ahead Dagwood Sandwich

French baguette (2 ft)
12 slices deli style Rostisserie Chicken  (or off the bird)
12 slices deli ham
12 slices Genoa salami
6 slices Swiss or Cheddar cheese
6 Romaine leaves, washed
optional: banana peppers
1/4 cup Aldi "House" dressing, divided

Slice baguette in half the full length of the roll.  Drizzle half the dressing on one half the the roll and the remaining dressing on the other half.  Layer the meats, cheese and top with vegetables.  Cover with top half of roll.  Cut into 6 sections.  Wrap each section individually in wax paper, then wrap in aluminum foil.  These will keep in the refrigerator for up to 3 days.

Crock Pot Thai Pork Stew, aka Peanut Butter "Chicken"

My friend Cathie posted this recipe on her Facebook account years ago.  I've been making it ever since.  The recipe was originally published in Cooking Light Magazine and is, indeed, made from pork tenderloin.  However, for a long time all my boys would eat was chicken.  Thus, to get them to eat this dish, it became "chicken"..."peanut butter chicken."  LOL!

Thai Pork Stew

2 lbs boned pork loin, cut in 4 pieces or to fit in Crock Pot
2 cups red (or yellow or orange) bell peppers julienned  (Note: I've also used the mini peppers)
1/4 cup teriyaki sauce
2 Tbsp rice or white wine vinegar
1 tsp crushed red pepper (packet from pizza place is just the right size)
2 cloves garlic, minced (or 2 heaping tsp jarred minced garlic)
1/4 cup peanut butter
6 cups hot cooked rice - basmati or jasmine are best, but I tend to use brown or white
Optional garnish: diced green onion, chopped peanuts, lime wedge

Place pork, peppers, teriyaki sauce, vinegar, crushed red pepper and garlic in Crock Pot.  Cover and cook for 8 hours.  Remove meat and chop coarsely.  Add peanut butter to sauce in pot; stir until peanut butter dissolves.  Return pork to pot and combine until the meat is covered with the sauce.

You can either add the rice to the pot and stir to combine OR serve the pork mixture on top of the rice.  For optional added flavor, top with diced green onion, chopped peanuts and a lime wedge.

This is one of Anna's favorite dishes...hope you like it as much as she does!

Better than a McMuffin - Grab-n-Go Breakfast Sandwiches

My baby boy loves eggs for breakfast!  Since the big kids go to school an hour before he does, he get's them often. But, my big kids like eggs for breakfast too.  So here's what I do:  Pre-make my own  egg McMuffins!  Make and freeze these sandwiches, so all you need to do is heat them in the microwave and serve.

Grab-n-Go Breakfast Sandwiches

2 packages English Muffins
1 dozen eggs
Salt
Pepper
12 slices American cheese
12 pieces of Canadian bacon or pre-cooked sausage patties or pre-cooked bacon
12 Ziploc sandwich size bags

Preheat oven to 350.  Spray jumbo muffin tin lightly with Pam or grease with butter.  Break an egg in each cup.  Sprinkle a little salt and pepper on the eggs.  Take a fork and break the yolk and slightly scramble the egg.  Bake eggs in oven for 15-20 minutes.  While eggs are baking, separate and toast English muffins.  When eggs are done baking remove from tin and set aside.

To assemble: place muffin bottom, next add slice of cheese, egg, meat, and top with muffin top.  Place assembled egg sandwich in individual Ziploc sandwich bag and place in freezer.

To serve, remove frozen sandwich from Ziploc bag.  Wrap in a paper towel and place on  microwave safe plate.  Microwave for approximately 2 minutes (if thawed microwave for 1 minute).  Note: Microwaves vary...may need to start at a shorter time and add as needed to heat.

Easiest Watermelon Granita - Perfect Dessert for 90 Degree Days

During the summer, I buy a watermelon every week (fyi - they're $2.99 at Aldi now).  I cut it into chucks and store it in the fridge for easy snacking.  After the melon has been in there a few days and it starts to seep its juice, my family won't eat it.  That's when I make granita.  Granita is a icy dessert of pureed fruit and sugar.  Although it sounds fancy and looks pretty, but is really REALLY easy to make.  Plus, it is cold and refreshing...a perfect dessert to have in August!

To make granita you must have access to either a food processor or a blender.  If you have one of those machines, you are good to go!

Watermelon Granita

4 cups cubed, seedless watermelon
1/2 cup sugar
1 tsp lime juice
optional:  1-2 tsp finely minced fresh mint or basil

Put all items in the food processor or blender and process until all chunks are gone.  Pour pulpy mixture into a metal baking pan.  Freeze for 1, then stir to get rid of chunks.  Freeze for another 2 hours, then scrape the surface with a fork to create little icy flakes (NOTE: If you use a glass pan, like me, the initial freeze time will be longer).  Store in freezer.  When ready to serve, scrape again with a fork and spoon into bowls.  Delish!

Greek Crock Pot Chicken

This is probably one of my favorite Crock Pot recipes.  My version of Greek Chicken is based on a recipe I found on Food.com years ago.  I initially tried it because the creator of the recipe was from Chicago and said this recipe reminded her of the Greek chicken found there.  Being a former Chicago resident (Lincoln Park - yay!), I gave it a go and wasn't disappointed.

Although it is flavorful enough to eat this chicken on its own, the BEST way to eat it is with pita bread and hummus.  I usually serve this meal with a side salad and grapes.  Note:  This chicken can be served warm or cold.

Greek Crock Pot Chicken

1 (3 lb) bag frozen boneless, skinless chicken breast
1 tsp oregano
1/2 tsp seasoned salt
1/4 tsp pepper
1/2 cup chicken broth
3 Tbsp lemon juice
3 heaping tsp jarred minced garlic (or 2-3 cloves garlic, minced)

Dump bag of frozen chicken in Crock Pot.  Sprinkle with oregano, seasoned salt, and pepper.  In small bowl, combine chicken broth, lemon juice, and garlic.  Pour over chicken.  Cook on low 8 hours or high 6 hours.  Slice chicken and serve in split pita bread rounds with hummus.  Enjoy!

Poppy Seed Chicken Casserole

I grew up in the North, but boy do I love me some good ole Southern comfort food.  One of my favorites is poppy seed chicken casserole.  Ritz crackers, butter, sour cream...oh my!  There are many versions of this recipe out there.  The one I keep going back to is from a cookbook put together by parents at my kids' school in Arkansas, Central Park Elementary.  It's simple and good (Note: If you have leftovers, be sure to warm up in the oven to keep the crackers crisp).

Poppy Seed Chicken Casserole

3 c. cooked, cubed chicken

1 can cream of chicken soup

8 oz sour cream (I always use light)

1 sleeve butter crackers (like Ritz), crushed

1 Tbsp poppy seeds

1 stick butter, melted

Preheat oven to 350.  Spray casserole dish with Pam.  Mix together soup and sour cream.  Fold in cubed chicken.  Spread mixture in pan.  Mix crushed crackers and poppy seeds in large Ziploc bag; add melted butter.  Spoon cracker mixture over chicken.  Bake uncovered for 30 minutes.  Serve over rice.  

Sensational Salad

I love a good salad and am always looking for an interesting one to add to my meals.  One of my go-to recipes combines romaine and parsley in a garlic vinaigrette.  We serve this salad with everything from pasta to pot roast.  It's really yummy!

 This recipe comes from the Junior League Celebration Cookbook and is accurately called "Sensational Salad."

Sensational Salad with Garlic Vinaigrette

Salad
2 large heads romaine, washed, dried and torn into bite sized pieces
1 bunch parsley, chopped
1 cup grated Romano cheese
1 (4 oz) package blue cheese, crumbled
ground black pepper to taste

Garlic Vinaigrette
1/2 cup vegetable oil
1/2 cup olive oil
2 1/2 Tbsp lemon juice
1 1/2 Tbsp vinegar
2 cloves garlic minced (or 2 heaping tsp jarred minced garlic)
1 tsp salt
ground black pepper to taste.

Whisk Garlic Vinaigrette ingredients and set aside.  Combine lettuce and parsley in large bowl.  Just before serving pour enough vinaigrette to moisten the greens.  Toss well.  Sprinkle with Romano and blue cheeses.  Toss again.  Season with pepper.

Crock Pot Buffalo Chicken Sliders

I love Buffalo chicken, but HATE wings.  Ugh...so much effort for so little reward.   I happened upon this recipe a couple of years ago.  We make these Buffalo Chicken Sliders for potlucks and tailgates (and even dinner)...everyone loves them!

Crock Pot Buffalo Chicken Sliders

3 lb bag of frozen, boneless, skinless chicken breast
1 (12 oz) bottle Buffalo wing sauce
1 packet ranch dressing mix
2 tbsp butter
2 packages Hawaiian rolls
1 (4 oz) container crumbled blue cheese
1/2 cup blue cheese or ranch dressing

Place chicken, wing sauce, ranch dressing mix and butter in Crock Pot.  Cook on low for 8 hours, then shred.  Slice Hawaiian rolls.  Mix blue cheese crumbles and blue cheese/ranch dressing.  Spread rolls with blue cheese mixture and top with meat.  Serve.

My favorite tomato recipe: Mom's Tomatoes Vinaigrette

When tomato plants finally produce tomatoes, they seem to be ripe all at once!  I love them!  I could truly eat a BLT made with Nueske's bacon (based in Wisconsin, but available via www.nueskes.com), romaine, and a little bit of mayo on English muffin toasting bread EVERY SINGLE DAY.  However, even after eating all those yummy sandwiches, it seems like there are always lots of tomatoes still left over.

One of my favorite tomato recipes - tomatoes vinaigrette - comes courtesy of my mom.  I think she may have received it from her sister in South Dakota who saw it in a newspaper or church cookbook.  Regardless, it is an excellent tomato recipe that is super versatile.  I serve it as a simple salad or ladled over toasted Italian bread for easy bruschetta.

Mom's Tomatoes Vinaigrette

6 Tbsp chopped fresh parsley
4 large tomatoes, chopped
1 garlic clove, crushed (or heaping tsp jarred chopped garlic)
6 tbsp vegetable oil
2 tbsp white vinegar
1 tsp salt
1/2 heaping tsp dried basil
1 tsp sugar
1/8 tsp ground black pepper

Sprinkle the parsley over the tomatoes in a bowl.  Whisk the garlic, oil, vinegar, salt, basil, sugar and pepper in a small bowl.  Pour on the the tomatoes and mix gently.  Chill 3 hours to overnight.

Nashville Restaurant Week - August 18 - 24, 2014 - Make Reservations TODAY

Normally, I post recipes that are easy and delicious and tell you to cook at home.  Today, I encourage you to let someone else do the cooking!

Tomorrow through Sunday, August 24, is Restaurant Week in Nashville and surrounding suburbs.  I love to try new restaurants (and revisit favorites) during this one week event.  It's a pretty good deal: Prices begin at $20.14 for a 3-course meal!  Some places automatically present you with the Restaurant Week menu, at others you have to ask for the deal.

Attached is the Nashville Lifestyles link with all the restaurants.  However, I will point out that  many participating eateries located right here in Franklin: 55 South, Buganut Pig, Copper Kettle, Cork & Cow, Grays, Pucketts (all), Red Pony, and Saffire.  Yay us!

http://nashvilleoriginals.com/nashville-restaurant-week/

Favorite Roast Chicken

I get the feeling that a lot of folks don't realize how easy it is to make a whole roast chicken.  You literally open the sealed package, remove the packet of gizzards from the cavity, rinse and dry the bird, season  with salt and pepper, then throw in the oven.  Preparation takes all of 5 minutes.

I make roast chicken year round.  They are budget friendly (right now Aldi is selling whole roasters for approximately 95 cents a pound...most run about $5.50) and delicious.  I usually serve with some sort of steamed vegetable and salad.

I base my recipe on chef Thomas Keller's from Epicurius.  I love this recipe because it's simple, and it produces a delectable crunchy skin.

Favorite Roast Chicken

5 lb whole roast chicken.  Rinsed and dried
sea salt
pepper
thyme, rosemary or other herb (optional)

Preheat oven to 450.  Place cookie sheet on bottom rack of oven to prevent smokey grease splatters.  Removed packet of gizzards from chicken cavity.  Rinse and dry completely (paper towels work fine).  Place bird breast side up (hold up the chicken like a real bird to figure this out...it's what I still do).  Shower the bird with salt and pepper.  I use at least 1 tsp of sea salt and 1/2 tsp ground black pepper.  If you want, put a branch of fresh thyme or rosemary in the cavity.

Note:  Most foodies will recommend trussing the chicken legs.  I can't be bothered with it, but feel free to do it if you want.

Bake at 450 for approximately 1 1/2 hours.  If you bird is smaller, cook for less time (for example 2-3 lb bird would cook for 50-60 minutes).  Do not open the oven door while it is cooking!  It's done when the drumstick is loose and the juices run clear.

Bourbon Slush - Make Tonight To Enjoy All Weekend

I love bourbon.  In the winter, put it on the rocks.  In the spring, add a little simple syrup and mint.  In the summer, combine it with fruit tea and freeze.  Yum.  Bourbon slush is the perfect cocktail for hot and hazy August afternoons.  It takes a little advance planning, but it is well worth the wait! I've made this Garden & Gun recipe several times this summer.  I usually double the recipe.

Garden and Gun Bourbon Slush

6 cups water

2 cups strong tea

2 cups bourbon

1 cup sugar

1 (6 oz) frozen orange juice concentrate, thawed

1 (6 oz) frozen lemonade concentrate, thawed

Mix all ingredients in large container until sugar dissolves.  Ladle punch into Ziploc freezer bags.  Freeze overnight.  Thaw about an hour before serving.  It's especially yummy diluted with a little sprite or beer.  

NOTE:  To make strong tea, boil 2 cups water, then add 4 regular tea bags.  Steep until cool.  

Here's the link to the recipe:

http://gardenandgun.com/article/knockout-punch

Quick and Easy Red or Green Chicken Enchiladas

Hope y'all enjoyed your crock pot tacos earlier this week.  Today we're using the remaining chicken to make really easy chicken enchiladas!  One recipe is a little more basic than the other...both are good :)

Easiest Chicken Enchiladas with Leftover Crock Pot Chicken Taco Meat

3 cups (or whatever you have) leftover Crock Pot Chicken Taco meat
2 cups cheese (separated)
2 jars enchilada sauce (Aldi sells for 59 cents)
1 package corn tortillas

Preheat oven to 350.  Spray casserole pan with Pam.  Pour half can of enchilada sauce in pan. Fill corn tortilla with a few tablespoons of chicken and a little cheese, roll and place in pan.  Continue to fill and roll tortillas until meat is gone.  Pour remaining 1 1/2 cans of enchilada sauce over rolled tortillas.  Top evenly with cheese.  Cover with foil and bake for 30 minutes or until bubbly.   Serve with Mexican or yellow rice and green salad.

Creamy Green Enchiladas make with Leftover Crock Pot Chicken Taco Meat

3 cups (or whatever you have) leftover Crock Pot Chicken Taco meat
1 tbsp butter
1 onion diced
1 can diced green chiles
1 brick cream cheese (or light cream cheese) cut in pieces

1/2 tsp chili powder

1/2 tsp cumin
1 package small soft corn tortillas
2 cans green enchilada sauce, divided
1-2 cups shredded mild cheddar or Monterey Jack cheese

Preheat oven to 350.  Spay a 9x13 glass pan with Pam.  Melt butter in skillet over medium heat.  Add onion and sauté about 5 minutes (until soft).  Add green chiles and sauté about a minute more.  Add chicken and cream cheese pieces.  Stir until cheese is melted.

Pour 1/2 can of enchilada sauce into prepared 9x13 pan.  Fill corn tortillas with approximately 1-2 tbsp of cheesy chicken mixture and place in pan.  Continue until to fill and line up in pan until tortillas and/or chicken is gone.  Pour the remaining 1 1/2 cans of enchilada sauce over the tortilla rolls and top with cheese.  Cover pan with foil.

Bake at 350 for about 30 minutes.  Remove foil and bake another 5 minutes.

Serve with simple green salad and fresh fruit.

World's Best Frosting

Today is my son's 14th birthday! Yay Jon! A tradition at our house is cake for breakfast (honestly, it's usually the only time I can guarantee everyone will be there).  I gave him lots of options for birthday cakes: store bought cake, cookie cake, ice cream cake, etc.  He asked that I make him a chocolate cake with white (or blue) frosting.  Love him!

Although I was born and raised a Cake Eater (Minnesota readers will get this), I am not a cake snob.  I will buy whatever cake mix is on sale.  However, I am very particular when it comes to frosting.  Homemade is the only way to go.  If you know how to turn on a mixer, you can do this.  I'm giving you 3 recipes.  The first is a super-easy basic buttercream courtesy of my old pal Betty Crocker.  The second comes from my former Saratoga Estates neighbor, Lisa - I dub her frosting "The World's Best Frosting"...it really is! I just made the third, white mountain frosting, for the first time yesterday.  It's kind of a pain to make, but it is beautiful, delicious and fat free!  Woohoo!

Betty's Creamy Vanilla Frosting

3 cups powdered sugar
1/3 cup butter, softened (but NOT melted)
1 1/2 tsp vanilla
2 Tbsp of milk

Mix powdered sugar and butter.  Stir in vanilla and milk (add liquids gradually).  Beat until smooth and of spreading consistency.  The recipe states that this is enough to frost a layer cake; I think they are wrong.  If making for a layer cake double the recipe.

World's Best Frosting from Lisa of Louisville

1 cup white Crisco
1/2 tsp salt
1/2 tsp vanilla extract
1/2 tsp almond extract
1 1/2 lbs powdered sugar
1/2 cup evaporated milk

Beat the shortening, salt, vanilla and almond extract at high speed in mixing bowl.  Beat in powdered sugar alternately with the evaporated milk, taking turns until both are gone.  Beat until creamy.  This recipe makes enough to frost a layer cake.  I LOVE this frosting on French Vanilla cake, as well as on sugar cookies.

White Mountain Frosting

1/2 cup sugar
1/4 cup light corn syrup
2 tbsp water
2 egg whites
1 tsp vanilla
1/4 tsp almond extract (optional)

Mix sugar, corn syrup and water in sauce pan.  Over medium heat, cover and bring to rolling boil.  Uncover and boil to 242 F (you will need a candy thermometer - or drop a little of the hot syrup in cold water. If it holds its shape, it's ready). Remove from heat.

As syrup boils (will take several minutes), beat egg whites with stand mixer on medium/medium high until soft peaks form.  While the mixer is still going, gradually add the hot syrup in a thing stream.  Add vanilla and optional almond extract.  Beat until stiff peaks form.

Crock Pot Tacos

Crock Pot Tacos are one of my "go-to" meals during the school year.  They taste great, make a ton, and if you buy your ingredients at Aldi or on sale, they are very budget friendly.  I made this recipe yesterday.  Everyone in my family enjoyed multiple soft shell tacos, and there was plenty (1+ lbs) of meat left over for me to make enchiladas later this week.

Crock Pot Chicken Tacos

3 lb bag of frozen boneless skinless chicken breast
1 package taco seasoning
1 jar (or 2 cups) of medium salsa

Dump bag of frozen chicken breast in Crock Pot.  Sprinkle on package of taco seasoning.  Pour jar of salsa on top.  Cover crockpot and cook on low for 8 hours.  Shred chicken in pot and serve in flour or corn soft tortillas or crunchy taco shells and your favorite toppings.

Note:  My neighbor gave me some of her fresh cilantro from his garden, so I added that before cooking :)

Ham and Cheese Sliders

Today I am making Ham and Cheese Sliders on Hawaiian rolls.  My friend Terry first introduced me to these yummy sandwiches.  They are ideal for potlucks and tailgates, as well as lunch or dinner.  We typically serve these with a simple green salad and fresh fruit.

My favorite recipe for these sandwiches comes from the "Just a Pinch" website.

Ham and Cheese Sliders on Hawaiian Rolls

2 packages Hawaiian Rolls (12 per package)
1 (9 oz) package pre-sliced deli-style ham
12 slices of Swiss cheese
1/2 cup butter, melted
1 Tbsp poppy seeds
1 1/2 tsp Worcestershire sauce
1 1/2 tsp brown or Dijon mustard
1 tsp onion powder

Slice tops off rolls.  Place bottom half of rolls in jelly roll pan (2 packages should fit side-by-side).  Evenly cover with ham and cheese.  Cover with tops of rolls.  Mix melted butter, poppy seeds, Worcestershire sauce, mustard and onion power. Drizzle over the tops of the rolls.  Refrigerate until butter is firm or overnight.  Cover with foil and bake at 350 for 30 minutes.  Uncover and bake an extra 2-3 minutes.  Serve warm OR cold.

Here is the link:

http://www.justapinch.com/recipes/snack/other-snack/hawaiian-ham-roll-sliders.html

Welcome!

Welcome to Home Sweet (Sour and Savory) Home!

Many of my friends and neighbors have suggested that I start a blog to inspire folks to cook their meals at home, so I'm going to give it a try!  

Here are some things to know about me:

- My family eats at home most nights

- I have 3 busy kids in elementary, middle, and high school

- I do most of my grocery shopping at Aldi

- I love my Crock Pot 

- I could stand to lose about 30 lbs

- Although I don't work outside the home, my daily schedule is full 

My plan for this site is to introduce readers to easy, delicious recipes to feed their families.  Many will be "tried-and-true" family favorites; others will be new...you and I will try them together and compare notes.  

Thanks for stopping by, hope you visit again!  

Sarah