Now I know this probably isn't something that the kids will like, but it was so good I feel like I need to share it. I'm not a big coleslaw fan and neither was the friend that I made dinner for (I found out after wards), but the slaw quickly disappeared. If you're making it for a larger crowd I would double it... it shrinks after it's been marinating in the fridge. I found it on the Bon Appetite website, and it's a keeper!
Blue Cheese Coleslaw
You will need:
8 pieces bacon- crisp
3/4 cup mayo
2 tbsp red wine vinegar
1tbsp honey
16 oz/ 1 package of pre-package coleslaw
1 cup crumbled blue cheese
Directions:
Cook bacon- make sure it's crispy
Whisk mayo, vinegar and honey together
Add coleslaw mix, cheese and bacon together with the mayo mixture
Add salt and pepper to taste
Can be made up to 2 hours before serving
Jaime
Tuesday, November 10, 2009
Wednesday, September 30, 2009
Why do they call them Sloppy Joes?
This was Nellie's question while eating her Sloppy Joe. I didn't even have to answer her before she said, "Mom these are sooooooo sloppy!" But they are already requesting them again. Along with another round of Tara's Toffee Chocolate Chip Cookies. So I set out to find a healthier version of Sloppy Joes and bingo, I found it at everydayfoodmag.com. I love this little magazine so much that I often gift it to friends when I get a subscription renewal. It has great quick and healthy meal ideas that are very satisfying.
Ingredients:
1 tbsp olive oil
4 carrots, coarsly grated (2 cups)
1 medium onion, minced
1 clove garlic, minced
salt and pepper
3 tbsp tomato paste
3/4 pound ground turkey (I used 1.25 lbs)
1 (28 ounces) crushed tomatoes
2 tbsp dark-brown sugar
1 tbsp cider vinegar
1 tsp Worcestershire sauce
4 whole-wheat rools
Directions:
In sauce pan over medim heat add oil, carrots, onion and garlic. Season with salt and pepper. Cook 4-5 minutes.
Add tomatoe paste and cook, stirring, 1 minute. Add turkey and break up and cook until no longer pink. 4-5 minutes.
Add tomatoes, sugar, vinegar and Worcestershire sauce. Cook, stirring occasionally, until thickened, 12-14 minutes.
Serve on wheat buns.
Our side was steak fries sprinkled at the last few minutes with mozzarella cheese and thyme and a fruit salad. Get out your paper towel roll and get messy!
Sunday, September 27, 2009
My twist on Pigs in a Blanket...
So Nellie helped me out today at our first Bridal Faire and I honestly was too tired to whip up a large meal. Daddy and Cooper went fishing all day and Cooper loves Pigs in a Blanket, Daddy is not a fan of hot dogs. So the genius in me found a salami log and cut that into what looked like a carrot stick, then cut a string cheese in half and topped it off with some jalepenos and rolled it up just like a pigs in a blanket. My kids love salami, and now are fans of this as well.
Ingredients:
1 package Crescent Rolls
4 string cheese sticks cut in half
8 slices of salami
Directions:
Roll out Crescent Rolls and stack meat and cheese on top of one another. Roll up and place on a cookie sheet. Bake at 375' for 13 minutes.
Ingredients:
1 package Crescent Rolls
4 string cheese sticks cut in half
8 slices of salami
Directions:
Roll out Crescent Rolls and stack meat and cheese on top of one another. Roll up and place on a cookie sheet. Bake at 375' for 13 minutes.
Thursday, September 24, 2009
Root Beer Float Cupcakes!
These cupcakes have quickly become a birthday favorite in our family. I've also had more than one person (adults) tell me that it's "the best cupcake I've ever had." It's a recipe out of Gail Wagman's 'Cupcakes Galore', and I haven't been disappointed with any of the recipes yet! If the weather is a bit on the warm side, just be careful about putting them out too soon, the whipped cream will start to melt.
Root Beer Cupcakes (makes about 16)
Ingredients:
1 cup all-purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup root beer
1/2 cup -or- 1 stick unsalted butter
1 egg, slightly beaten
1/2 cup buttermilk
1 tsp vanilla extract
1 cup mini-marshmallows
Directions:
Preheat oven to 350 F.
In a large bowl, mix flour, sugar, baking powder, baking soda, and salt together and set aside.
In a saucepan, bring root beer and butter to a boil, stirring constantly. Remove from heat and pour into flour mixture, beating well with a wooden spoon. Add egg, buttermilk, and vanilla. When batter is smooth, fold in mini-marshmallows.
Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 20-25 minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.
Root Beer Frosting
Ingredients:
2 cups powdered sugar
pinch of salt
1/4 cup root beer
1 stick unsalted butter
1 tsp vanilla extract
whipped cream for topping
root beer candies (for decoration)
straws
Directions:
Place powdered sugar and salt in a large bowl.
In a saucepan, bring root beer and butter to a boil, stirring constantly. Remove from heat and slowly add to sugar, stirring continually until mixture is smooth. When frosting has cooled, beat it for a few minutes with an electric beater. Frost cupcakes and top each cupcake with a dollop of whipped cream and root beer candy. Cut some fun colored straws in half and stick one into each cupcake.
Whipped Cream: please make the whipped cream... it's easy and it's the only way to go!
1 pint heavy whipping cream
1 tsp vanilla extract
1/4 cup powdered sugar
I put my mixing bowl in the fridge for a few minutes, just to chill.
Mix the liquid ingredients in a bowl. Mix in the powdered sugar.
Whip the mixture until raised peaks form in it and hold their shape. It should take about four minutes (or much longer if using a manual hand mixer or whisk).
Jamie McRed
mom to Charlie Ann and Nellie and Cooper's aunt
Root Beer Cupcakes (makes about 16)
Ingredients:
1 cup all-purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup root beer
1/2 cup -or- 1 stick unsalted butter
1 egg, slightly beaten
1/2 cup buttermilk
1 tsp vanilla extract
1 cup mini-marshmallows
Directions:
Preheat oven to 350 F.
In a large bowl, mix flour, sugar, baking powder, baking soda, and salt together and set aside.
In a saucepan, bring root beer and butter to a boil, stirring constantly. Remove from heat and pour into flour mixture, beating well with a wooden spoon. Add egg, buttermilk, and vanilla. When batter is smooth, fold in mini-marshmallows.
Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 20-25 minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.
Root Beer Frosting
Ingredients:
2 cups powdered sugar
pinch of salt
1/4 cup root beer
1 stick unsalted butter
1 tsp vanilla extract
whipped cream for topping
root beer candies (for decoration)
straws
Directions:
Place powdered sugar and salt in a large bowl.
In a saucepan, bring root beer and butter to a boil, stirring constantly. Remove from heat and slowly add to sugar, stirring continually until mixture is smooth. When frosting has cooled, beat it for a few minutes with an electric beater. Frost cupcakes and top each cupcake with a dollop of whipped cream and root beer candy. Cut some fun colored straws in half and stick one into each cupcake.
Whipped Cream: please make the whipped cream... it's easy and it's the only way to go!
1 pint heavy whipping cream
1 tsp vanilla extract
1/4 cup powdered sugar
I put my mixing bowl in the fridge for a few minutes, just to chill.
Mix the liquid ingredients in a bowl. Mix in the powdered sugar.
Whip the mixture until raised peaks form in it and hold their shape. It should take about four minutes (or much longer if using a manual hand mixer or whisk).
Jamie McRed
mom to Charlie Ann and Nellie and Cooper's aunt
Tex-Mex Buttermilk Chicken Tenders
So this recipe originally came from Rachel Ray, but once again, I picked it up from www.feedingmyzoo.blogspot.com. Messy process, but very good!
Ingredients:
4 cups vegetable oil
2 tablespoons chili powder
1 tablespoons paprika
1 tablespoons garlic powder
1 tablespoons onion powder
1 tablespoons poultry seasoning
2 cups buttermilk
2 1/2 cups flour
2 lbs chicken, cut into tenders*
Salt and pepper
Directions:
1) In large skillet, heat oil over medium-high.
2) In a large bowl, combine all spices. Pour half of the spice mixture into another large bowl.
3) Pour buttermilk into one bowl, and flour into the other. Stir to combine with spices.
4) Dip chicken tender into buttermilk, then flour, then buttermilk again, then flour again (makes for a crispy crust).
5) Add the strips to the oil and cook 3-4 min per side. Sprinkle with salt immediately after removing from oil.
6) Serve with ranch for kids, and ranch/louisiana hot sauce mixture for the adults.
This was also my first frying experience, and I was thrilled with the outcome! Will certainly make these again.
Tara
Ingredients:
4 cups vegetable oil
2 tablespoons chili powder
1 tablespoons paprika
1 tablespoons garlic powder
1 tablespoons onion powder
1 tablespoons poultry seasoning
2 cups buttermilk
2 1/2 cups flour
2 lbs chicken, cut into tenders*
Salt and pepper
Directions:
1) In large skillet, heat oil over medium-high.
2) In a large bowl, combine all spices. Pour half of the spice mixture into another large bowl.
3) Pour buttermilk into one bowl, and flour into the other. Stir to combine with spices.
4) Dip chicken tender into buttermilk, then flour, then buttermilk again, then flour again (makes for a crispy crust).
5) Add the strips to the oil and cook 3-4 min per side. Sprinkle with salt immediately after removing from oil.
6) Serve with ranch for kids, and ranch/louisiana hot sauce mixture for the adults.
This was also my first frying experience, and I was thrilled with the outcome! Will certainly make these again.
Tara
Thursday, September 17, 2009
Oatmeal, chocolate chip, toffee cookies
Some might say this is the best cookie recipe ever. My mom came up with it when I was in high school, and she would bake these cookies over and over for my teams, week after week, because nobody ever wanted anything different. Before every game or match, my teammates would look in the stands to see if my mom had her Longaberger cookie basket with her. And most times, she did. To this day, I can envision that basket in my head. I've made these before for my little friends, and they've always been a hit. So when we signed up to sell cookies and lemonade at the neighborhood farmer's market, I knew exactly what kind of cookies we would be making.
Ingredients:
2 sticks unsalted butter
1 1/4 cups light brown sugar
1/2 cup granulated sugar
2 eggs (1, if large)
2 tablespoons milk
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups Quick oats
12 oz. package milk chocolate chips
1/2 package toffee chips
Directions:
1) Heat oven to 375 degrees.
2) In a large bowl, beat butter and sugars until creamy.
3) Add egg, milk, and vanilla. Beat well.
4) Combine flour, baking soda, and salt in a small bowl. Mix well. Add to larger bowl.
5) Stir in oats, chocolate chips, and toffee chips.
6) Drop by spoonfuls onto ungreased cookie sheets. Bake for 10-11 minutes.
7) Let cool 1 minute, then transfer to a wire wrack. Makes approximately 4 dozen cookies.
Delicious! Everyone is always pleasantly surprised by the toffee. If you don't take my word for it, just ask Robin :)
Tara
Ingredients:
2 sticks unsalted butter
1 1/4 cups light brown sugar
1/2 cup granulated sugar
2 eggs (1, if large)
2 tablespoons milk
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups Quick oats
12 oz. package milk chocolate chips
1/2 package toffee chips
Directions:
1) Heat oven to 375 degrees.
2) In a large bowl, beat butter and sugars until creamy.
3) Add egg, milk, and vanilla. Beat well.
4) Combine flour, baking soda, and salt in a small bowl. Mix well. Add to larger bowl.
5) Stir in oats, chocolate chips, and toffee chips.
6) Drop by spoonfuls onto ungreased cookie sheets. Bake for 10-11 minutes.
7) Let cool 1 minute, then transfer to a wire wrack. Makes approximately 4 dozen cookies.
Delicious! Everyone is always pleasantly surprised by the toffee. If you don't take my word for it, just ask Robin :)
Tara
Wednesday, September 16, 2009
Taco Ring
I found this recipe on another blog, www.feedingmyzoo.blogspot.com, and immediately thought this sounded great. It took me a few minutes (and a phone call to my Mom), to figure out this recipe completely, but it was well worth it. Not only is this great for dinner, but it would be a fantastic dish to make when you have friends over to watch football or something. Next time I make this for my little friends, I will definitely half the ingredients.
Ingredients:
2 cups shredded cheddar
4 tablespoons water
4-6 tbs taco seasoning (I used one whole packet)
1 lb ground beef
2 tubes refrigerated crescent rolls
Optional Toppings:
shredded lettuce
diced tomatoes
sliced green onions
sliced olives
jalepeno peppers
sour cream
salsa
Directions:
1) In a large bowl combine water, taco seasoning and 1 cup of cheese. Crumble beef over mixture and shape into 12-16 balls.
2) Place meatballs on greased rack in a shallow baking pan. (Here's where my phone call to Mom came in. I learned that when you make meatballs, you don't want them baking in their own grease; you want the grease to be able to drip down. I did not have a greased rack at my disposal, but I found a circular perforated bakeware dish that I sprayed with Pam, and stuck on top of a baking dish. It worked perfectly.)
3) Bake uncovered at 400 degrees for 12 minutes.
4) Reduce oven to 375. Arrange crescent rolls on a greased 15" pizza pan, forming a ring with the pointed ends facing the outer edge and the wide ends overlapping (You don't really have to put them in a circular ring now, you are supposed to transfer them to a serving dish when they come out of the oven anyway. I also did not have a pizza pan, so I used a standard cookie tray.)
5) Place a meatball on each roll; fold point over meatball and tuck under wide end of roll, leaving meatball visible. Repeat. Bake for 12-15 minutes or until rolls are golden brown.
The recipe says to transfer ring to a serving platter and fill the center of the ring with all the toppings. I think that would be a great idea if you were having a group of people over; the presentation would be fantastic. But for dinner for my little friends, I just put them on their plates with the toppings of their choice. Big success!
Tara
Ingredients:
2 cups shredded cheddar
4 tablespoons water
4-6 tbs taco seasoning (I used one whole packet)
1 lb ground beef
2 tubes refrigerated crescent rolls
Optional Toppings:
shredded lettuce
diced tomatoes
sliced green onions
sliced olives
jalepeno peppers
sour cream
salsa
Directions:
1) In a large bowl combine water, taco seasoning and 1 cup of cheese. Crumble beef over mixture and shape into 12-16 balls.
2) Place meatballs on greased rack in a shallow baking pan. (Here's where my phone call to Mom came in. I learned that when you make meatballs, you don't want them baking in their own grease; you want the grease to be able to drip down. I did not have a greased rack at my disposal, but I found a circular perforated bakeware dish that I sprayed with Pam, and stuck on top of a baking dish. It worked perfectly.)
3) Bake uncovered at 400 degrees for 12 minutes.
4) Reduce oven to 375. Arrange crescent rolls on a greased 15" pizza pan, forming a ring with the pointed ends facing the outer edge and the wide ends overlapping (You don't really have to put them in a circular ring now, you are supposed to transfer them to a serving dish when they come out of the oven anyway. I also did not have a pizza pan, so I used a standard cookie tray.)
5) Place a meatball on each roll; fold point over meatball and tuck under wide end of roll, leaving meatball visible. Repeat. Bake for 12-15 minutes or until rolls are golden brown.
The recipe says to transfer ring to a serving platter and fill the center of the ring with all the toppings. I think that would be a great idea if you were having a group of people over; the presentation would be fantastic. But for dinner for my little friends, I just put them on their plates with the toppings of their choice. Big success!
Tara
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