Monday, October 15, 2012

Making Meals Monday

This week, we are having company (my parents) so I am making some breakfast and desserts as well.  I am going to put them all here.  I am still only making 3 meals this week (hey, we have to eat out sometime.  And hotdog night is a favorite for the kids)

So here is what we are eating this week.  Thank you Pinterest:

Chicken Roll Ups

  • 1 pkg cream cheese (8oz)
  • 1 pkg crescent rolls (6 ct) (note, you can also use TWO packages of regular sized crescents)
  • 2 shredded, cooked chicken breasts
  • 1.5 C grated chedder cheese
  • 1 C grated Monterey Jack
  • 1/4 t salt
  • 1/4 t pepper
  • bread crumbs
  • 1/4 stick melted butter
Combine chicken, cheeses, salt and pepper. Spoon onto crescents. Roll them up making sure they are sealed around the chicken mixture. Brush tops with butter and sprinkle with bread crumbs. Bake at 350 for 20-25 minutes. To reheat, just place in a 325 degree oven for 15 minutes.


Easy & Healthy Shrimp Scampi


4 tsp olive oil
1 1/4 pounds med shrimp, peeled and deveined (tails left on)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
4 lemon wedges


In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.
Makes 4 servings

 Pork Loins, Apples, Honey and Cinnamon in the Crockpot
Pork Loin, 2.5-3 lbs.
Red Delicious Apples, 3 sliced
Honey, approx 4 T
Cinnamon, 2 T
Lay the apple slices (from two of the apples) in the bottom of the crockpot.
Sprinkle with cinnamon.
Cut slits in the pork loin (approx 1/2″-3/4″).
Drizzle some honey into the slits.
Then place apple slices into the slits.
Place the pork loin into the crockpot.
Drizzle the top with the remainder of the honey.
Place the rest of the apples on top.
Then sprinkle the whole thing with cinnamon.
Cook on low for 7 hours.
Note: For more flavor, you may poke holes in the pork. Then place the pork loin in a bag with honey and cinnamon and marinate it overnight.


Mini Apple Pies

I got this recipe from Pinterest, but it was linked to a blog names "Little Bit Funky", so I copied it here so you could see how it should look!

This recipe makes 24 mini pies but you could easily halve it to make 12.

 Start by cutting up eight cups of apples into small 1/2in bits.
Mix the apples with:
12 tablespoons of flour
1 1/2c of sugar
4 heaping teaspoons of cinnamon
1/4-1/2 teaspoon of nutmeg (depending on how much you like could also leave it out)

You will also need:
4 tablespoons of chilled butter cut into 24 equal portions. 
two boxes of pilsbury pie crusts (four chilled NOT frozen crusts)
 Make sure you stir everything around getting the apples nice and coated.
Unroll your first pie crust and cut several circles out.   Continue this until you have enough crusts.
I found that a wide mouth mason jar ring worked perfectly.
Line each cup of your muffin tin with a tiny pie crust.
I found that pinching the edge of the dough around the top edge of the tin and making a hammock of sorts worked really well.  You can then gently fill the crusts with your apple mixture and push the crusts down the rest of the way.
 You should be able to fill until slightly mounded.
 Then take your equally divided butter...
 and put a dab on each pie.
 Cover as desired with left over dough.  Brush with melted butter and bake at 400 for 18 to 22 minutes.  I started checking in on mine at 10 minutes and checked every two until they were perfect.

Smores Bars

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)
Preheat oven to 350°F. Grease an 8-inch square baking pan.
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.


Baked Gingerbread Mini Donuts

  • 1 cup flour (I used white whole wheat)
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • pinch of allspice
  • pinch of cloves
  • ¼ teaspoon salt
  • ½ cup brown sugar, divided
  • 1 egg
  • ¼ cup applesauce
  • 2 tablespoons maple syrup
  • 3 tablespoons milk, divided
  • 4 tablespoons butter, divided
  • ½ cup powdered sugar
  1. Preheat oven to 350. Mix all dry ingredients, using ¼ cup brown sugar and setting the rest aside.
  2. Whisk in moist ingredients, using 1 tablespoon milk and 2 tablespoons melted butter.
  3. Pour batter into a gallon-sized plastic bag and cut the corner off. Pipe the batter into a greased mini-donut pan, filling each donut space about ½ full (for me, this was about 22 mini donuts). Bake for about 7-8 minutes. Remove from oven and take each donut out of the pan.
  4. Melt 2 tablespoons butter with ¼ cup brown sugar in a small saucepan over medium heat. Bring to a boil and boil for about 2 minutes. Add 1 tablespoon milk and bring back to a boil. Add powdered sugar, using the last tablespoon of milk to help thin out the frosting if needed. Keep over low heat (otherwise it will start to crystallize) and dunk each mini donut into the frosting. Frosting should set almost immediately.
Overnight French Toast
1/4 cup (4 tablespoons) butter, melted
3/4 cup packed light brown sugar
10 slices of thick-cut french bread
8 eggs, slightly beaten
1 cup milk
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup pecans, measured then chopped
maple syrup and/or powdered sugar for topping (optional)
In a small bowl, combine melted butter and brown sugar. Pour on the bottom of a 9×13 baking dish.
Arrange slices of bread in the baking dish, overlapping if necessary.
Combine eggs, milk, vanilla extract, cinnamon, ginger, and salt in a bowl and pour evenly over bread slices.
Sprinkle chopped pecans over bread slices.
Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.
In the morning, take the baking dish out of the refrigerator and let sit on the counter for at least 10 minutes – while you preheat your oven to 350 degrees.
Bake for 30-35 minutes. If the top starts browning too quickly, place a piece of aluminum foil loosely over the top of the pan for the last 10 minutes or so.
You want it to cook long enough to make sure the bottom part is cooked, but don’t dry it out completely.
Remove from oven and let cool slightly before serving. Serve with maple syrup and/or powdered sugar, if desired.

1 comment:

Anonymous said...

Yyyyuuuummmm, everything looks delisious!

From: Shayla