Tag Archives: cheese

Cheesy Grilled Potatoes

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Well, it looks like fall in my house, how about yours??  Leaves scattered here and there, fall salt & pepper shakers just waiting to be shook. Macintosh Apple and Harvest candles ready to be light. HOWEVER, it is at least 80 something degrees outside PLUS humidity that will curl anyone’s hair. So. For now , those candles will stay un-lit and we will just cool down with the sight at fall wreaths and pumpkins AND hooded sweatshirts.   Fall will be here soon, for now I will embrace this pressure/humidity induced headache and enjoy the day, knowing that fall is nearly here!!!

Perhaps you planned Pot Pie for dinner and realized that this was NOT the day for that ;/  Might be a  good night to grill……Need a side dish? This potato recipe has been enjoyed by us a lot this summer. It is quick and easy to throw together, tho it does take some time to grill. Kick back, relax and enjoy the evening well grilling, it is BOUND to cool a bit!

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Cheesy Grilled Potatoes   

6 med. red potatoes, cut up (I leave skin on)
5 green onions (or 1 med. onion, chopped)
3 TB. fresh grated Parmesan
1/2 tsp. seasoning salt
1/4 tsp. pepper
2 TB. butter, cut up
cooked, crumbled bacon (4-5 slices)
1 c. colby jack cheese, shredded

Mix together the potatoes, onions, Parmesan, seasoning salt and pepper. Place potato mixture on a piece of GREASED heavy-duty foil (or 2 layers of regular foil). Dot with butter.  Top with another piece of GREASED heavy-duty foil (or 2 layers of regular foil).

Grill over low heat for about 20 – 25 minutes per side. (We like ours crispy on bottom, so we probably cook ours about 50-55 minutes total.) Open packet up and top with bacon and cheese, close grill lid and let set about 5 minutes till all melted.

Serve and ENJOY!!

Serves 4-6.

Recipe adapted from Taste of Home Magazine.

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Cheesy Pull Apart Bread

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A few weeks back we had Hawaiian Sweet  Bread and I had thrown the round loaf in the freezer, for future use. It came in handy the other night when I wanted to have some sorta bread to go with dinner. I took it out and let it thaw, THEN went CRAZY…well, my kinda crazy…… It turned out delicious, a new favorite recipe for sure! Hope you enjoy it too, this would work just as well with the Hawaiian Bread Loaf you can buy at the store!

* Use whatever cheeses and herbs your family likes, let me know what you come up with! Green onions would be good, pepper jack cheese, bacon……lots o’ possibilities!

* Sorry about the “sprinkle” and “dash” type measurements for this recipe, it is the kinda recipe that you just have to use as little or as much as your family likes, more of a “method” recipe….be creative and have fun!

Cheesy Pull Apart Bread 
1 loaf of Hawaiian Bread
1/4 c. melted butter
shredded cheese of choice, I used Monterey Jack
garlic powder
Italian Seasoning
Parmesan Cheese

Cut your bread lengthwise and widthwise, nearly to the bottom of the loaf ~ be sure to leave the bottom in tack or you will just have a bunch of bread cubes, which would be delicious croutons but not really be a bread loaf per say.  Pull the bread apart a bit to make room for the cheesy yumminess.

Drizzle with butter, then with cheese (I used about 1 1/2 c…..) and then sprinkle with garlic, Italian Seasoning and Parmesan.  Wrap up in foil, leaving some room in at the top so the cheese does not stick to the top of the foil. Heat in a 350* oven for about 20-25  minutes till heated through and cheese is melted. You may uncover near the end to brown with cheese a bit.

 Enjoy, I sure hope you do!

Breakfast Pockets

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This is one of those recipes that may take a bit of time to assemble, may seem daunting,  BUT I promise, it IS worth the effort. It is a bit tedious being that you have to scramble the eggs…..brown the bacon or sausage or cut up the ham….chop the veggies…..or fry the potatoes…..

The dough is GREAT to work with, my favorite.  

* The most important part of this recipe is to brush the dough with a beaten egg BEFORE you add all the toppings, it just helps to seal the edges so the lovely fillings don’t ooze out.

* The filling is 100% up to you and what your family like. Think of what you like  on your omelet, that might help you decide what to put in your pocket. 

* These freeze GREAT. Just warm in the microwave or wrap in foil and warm in the oven.  Great for busy mornings.

* I use a bread machine for this recipe, if you do not have one and would like to know how to make the dough by hand…just let me know and I will give you simple directions for that as well.

* You can also use frozen bread dough, thaw completely 1st. Probably 2 lb. you will need.

* REMEMBER ~ Add any meat (sausage, bacon, ham, etc.) any veggie (onion, green pepper, red pepper, spinach, broccoli…..etc.), really any potato (maybe not mashed) that you have on hand cam be used in these pockets.  I just did a batch with leftover scalloped potatoes. The cheese is up to you as well! I just used pepper jack cheese in mine. Use you imagination and HAVE FUN!!!

* Yield 16 “pockets”.

Breakfast Pockets 
1/4 c. warm milk
3/4 c. warm water
1/4 c. sugar
1/4 c. shortening
1 egg
1 tsp. salt
3 1/2-4 c. flour
1 egg, beaten (THIS is for brushing over the dough)
1 pkg. yeast (or 2 1/4 tsp.)
1/2 lb. breakfast sausage
3-4 c. of frozen shredded potatoes
8 eggs
good splash of milk
salt & pepper to taste
1 1/2 – 2 c. shredded cheddar (or cheese of choice)

Layer the first 8 ingredients in your bread machine in the order listed. My bread machine’s dough cycle is 1 1/2 hours. So I usually ignore it for a while, then come back when it has about 20 minutes to go. Then…..

Cook your sausage till no longer pink, drain. Set aside.

Cook your shredded potatoes till brown and crispy. (I melt some butter (( 1-2 TB.)) in my electric skillet and then when it is hot I add the potatoes, still frozen is fine but broken up a bit,  add some salt & pepper.  Cook @ 350* till nice and crunchy and browned. This may take up to 20 minutes.) Take out of pan and set aside.

Whisk the eggs and add a nice splash of milk (I never measure this…sorry, maybe 1/4 c. or so). Add salt & pepper to taste. Scramble.  When almost set, add the cheese and stir in real good. Take off heat and set aside.

Roll dough into a large squarish……now about the size. IF I were a math wiz I could probably figure out the exact size to roll it. Me. No. I just roll it till it looks good (Bigger then 16″ x 16″, maybe go for a 5″ square for each “pocket” if possible ~ so that would mean 25″ x 25″ I think). I just roll it so  I can cut 16 pieces (I know that….4 rows of 4!!!)  No need to have perfect shapes. I never ever do.  BEFORE you cut it brush the ENTIRE surface with the beaten egg. This will help seal the edges. Awesome.

Now, cut your rectangle into 16 ish pieces. 

Top one half  of your flattened dough shape with ~ 1st, the potatoes (or veg). 2nd comes the cooked sausage (or meat of choice). 3rd is the scrambled eggs and cheese. Fold top half over and press edges together to seal.

Put 8 on a cookie sheet, repeat. Cover with a light towel and let rise about 20-30 min. till doubled.

Bake @ 350* for about 20-25 minutes. Eat right away. Or chill to eat another day. Or freeze. Warm when ready to eat. Oh  yeah, and enjoy!!

Meal Planning ~ A One Week Menu (March) ~ PLUS a few new recipes, scroll down to find them!

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Meal Planning. Hum.

Some of us figure out what we are eating for dinner at 5:00 pm. Some of us figure out what we are eating 5:00 am….. a week ago.  Some of us figure it out that day. Some of us figure it out while we are in the store. Some of us figure it out when we look in the fridge to see what there is. Some of us figure it out the day before.

Whenever you “figure it out” is fine, it probably works for you! If someone would make me figure out dinner at 5 pm, THAT . same. day, I would probably stand there like a dip with my chin on the floor. NOT knowing what to do.

I thought it might be fun to share a menu plan and a grocery list. Maybe it will help you on a BUSY week. I know it will help me! Let me know if you like this or not, then I know better if I should do it again! THANKS!!

Some notes as to how this will flow.

  • I am not going to assume you will follow this “plan” exactly, we all cook our own ways, I just thought it might be fun. Feel free to sub in your families favorite meal in place of one of these. 
  • I plan (usually) 5 meals per week. That leaves room for a leftover night and a “hey honey can we have____?” night. Should they arise. If there are no leftovers or no requests, then I have a file of stand by recipes in my mind. (Ex. ~ box o’ noodles and jarred sauce or eggs and toast. 😉 )
  • If you have a busy day, then meal planning allows you to prep dinner for the busy day on a less busy day. Usually there is some aspect to every meal (if not all of it) that you can do a day or two ahead. I am including a grocery list. Just in case that is helpful.
  • I am really not good at the “serving” amounts. I make one batch (unless marked otherwise) of each of these recipes for my family, this will usually leave us with some leftovers.
  • I will label this as “March” because I cook differently as per season.

The Menu!!

The “extras” ~ cause we all NEED ’em!
* Peanut Butter Chocolate Chip Cookies ~ we all need a sweet!
* “Buttermilk” Pancakes.
* Lunch Box Sandwich Rolls ~ recipe below.

Dinner # 1.
* Slow Cooked Chicken Caesar Sandwiches. (I double this recipe for my family.)
* Olive Floret Salad.

Dinner # 2.
* Crock Pot Lasagna ~ recipe below.
* Strawberry Lettuce Salad.
* Garlic Toast ~ recipe below.

Dinner # 3.
* Bacon Cheese Topped Chicken.
* Butter Baked Rice.
* Vegetable side of YOUR choice!

Dinner # 4.
*Ranch Pork Chops.
*Mashed Potatoes (however your family enjoys them!)
* Kid’s Favorite Green Beans.

Dinner # 5.
* PIZZA!!! (Feel free to use your family’s favorite!!!)

Some New Recipes!!

Crock Pot Lasagna

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Crock Pot Lasagna 

Grab the recipe here. It is really easy.  Really good. (Feel free to “doctor” up the jarred sauce a bit ~ if that is your thing.  I also added some onions and green pepper to the beef.) (This recipe seems flexible enough to add the things your family enjoys ~ ex. spinach, meat free, homemade sauce. Just be sure there is enough liquid to cook the noodles!!) Thanks Mandi for a yummy recipe!

Garlic Toast 

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I am sure you have all already been making this your whole life. BUT just. in case. it is new to you, here is the recipe!!!

* You can use really any bread ~ french bread, sandwich bread, hot dog/hamburger buns, bagels, english muffins, and on and on!!!

* You can top with Italian Seasoning and/or mozzarella cheese as well!  You REALLY cannot go wrong!

* This Garlic Toast is fantastic served with Italian dishes or soup.

Garlic Toast 
bread of choice
butter
garlic powder
Parmesan cheese

Spread your bread on one side liberally with butter, sprinkle with garlic powder and top with some Parmesan cheese. Broil till browned. Serve. Enjoy!

Lunch Box Pinwheels

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Another recipe that you can make your “own”!! Add whatever meats, cheeses and spices that your kids will enjoy! I usually try to keep it simple, so as not to scare them!! You can also include a dipper ~ such as Ranch Dressing or Pizza Sauce.

Yields 12 Pinwheels.

Lunch Box Pinwheels 

Dough:  
1/2 c. warm milk
1/4 c. warm water
1/8 c. olive oil
1 1/2 c. flour
1/2 c. wheat flour
1 TB. sugar
1/2 tsp. salt
1 1/4 tsp. yeast

Filling: 
1/2 lb. deli ham
2 c. cheese  (I use a mixture of cheddar and mozzarella)
sprinkle of oregano.

Topping: 
Parmesan cheese
sprinkle of Italian seasoning

Prepare the dough, I like to use my bread machine. Or use your mixer or knead by hand. To mix by hand ~ Combine the warm milk and water, add the yeast. Let set for 5 minutes.  Add the oil, salt, sugar, and 1 c. flour. Mix. Add the rest of the flours and knead for 6-8 minutes. Cover and let rise for 1 hour.

When dough is done, roll it into a rectangle (about 12″ x 14″ or so). Spread the cheese, then top with ham and sprinkle with oregano.  Roll up (like cinnamon rolls) ~ cut into 1″ slices and place (cut side down) on a greased cookie sheet.

Cover (I use plastic wrap that I sprayed with cooking spray) ~ let rise for 30-40 minutes. Till doubled. Bake @ 375° for about 15-18 minutes. Either serve right away or cool to pack in lunches.

Grocery List!!

I have listed everything, (hopefully) down to the salt and pepper. I am sure you have a lot of this stuff already ~ so your list should not be THIS long!!!

(If there is not an amount listed behind the ingredient, then the amount needed is not more than a few tsp’s or TB’s.)

Pantry Items. 

yeast (1 1/2 tsp.)
brown sugar (1 c.)
white sugar (about 1 3/4 c.)
baking powder
baking soda
vanilla extract
cream of tartar
salt
pepper
flour (about 8 c.)
wheat flour (1/2 c.)
corn meal (3 TB.)
vegetable oil (about 1 1/2 c.)
olive oil (about 1/4 c.)
peanut butter (1/4 c.)
shortening (butter or regular ~ 3/4 c.)
chocolate chips (about 1 c.)
Peanut Butter chips ~ found by chocolate chips (about 1 c.)
vinegar
red wine vinegar (2 TB.)
soy sauce
black olives (about 1/2 c.)
Italian Dressing (1 c.)
1 env. dry Italian Dressing Mix
1 env. dry Ranch Dressing Mix
Caesar Dressing (1-2 c.)
Dijon mustard (1/2 c.)
honey (1/2 c.)
parsley (dried is fine)
paprika
Italian Seasoning
garlic salt
Ramon Noodles ( 1 pkg.)
walnuts (1 c.)
long grain rice (1 c.)
1 can chicken broth (or 2 bouillon cubes+ 1 3/4 c. water)
1 can cream soup
pizza sauce (amount depending on how much sauce you like, I would grab 2 cans ~ the 15 oz. size)
1 lb. box of bow tie pasta
2 jars of spaghetti sauce
1/2 c. white wine (or 1/2 c. chicken broth)
lemon juice (1/2 tsp.)

Refrigerated Items.

eggs (2)
milk ( just over 2 c.)
1 lb. butter
cottage cheese (1 large container)
Feta cheese (1 c.)
Parmesan cheese (about 1 1/2 c.)
5-6 c. mozzarella cheese
2 c. cheddar cheese

Meat. 

8 chicken breasts
1/2 lb. deli  ham
1 lb. Italian Sausage
1 lb. ground beef (or turkey or chicken)
4 pork chops
bacon (8 strips)

Bread. 

8 buns
bread needed for Garlic Toast, any kind

Produce 

head of cauliflower
head of broccoli
2 c. cherry tomatoes
2 med. carrots
Romaine lettuce
8 c. ice burg lettuce
1/2 c. green onions
2 c. mushrooms
1 head of garlic
(veggies for pizza, opt.)
(vegetable side dish, your choice)
(potatoes for your kinda mashed potatoes)

Homemade Coffee Cream & Ham and Cheese Roll-Ups

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Silly me to share a coffee cream recipe, as I am not a HUGE coffee fan. But my husband is and he likes cream in his coffee. I ran out one day. Not a bit deal, really, BUT I wanted to have it for him. So I made this. It was good. I actually have had a few cups of coffee so I could have the cream. OK, so, my coffee may be more cream than coffee, but whatever……I am OK with that. You drink yours how you like it and I will drink mine how I like it (mine will just get colder faster….).

Go to Cookin’ with Super Pickle to find a nice selection of different Homemade Coffee Cream Recipes. Let me know what you try!!! I would love to hear about it!!! The ones that look good to me are ~ Caramel Vanilla, Peppermint Mocha (of COURSE) and Salted Caramel Mocha.

I followed the base recipe found here and followed the “Vanilla” Flavor idea. (I did skip the 1 tsp. xanthan gum, however.)  I used skim milk  and I added a vanilla bean (scraped the lovely inside out 1st. The vanilla bean startled my husband when it poured out into his coffee…….funny.) along with the vanilla extract.

I will make this again and again. Let me know what you think about Homemade Coffee Cream. Have you made it before? You will try it sometime?? Will it turn YOU into a coffee drinker???? Did you like it if you made it????

Enjoy!!!

Now for a Lunch Box Recipe or a Lunch At Home Recipe or a Simple Dinner Recipe.

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*If your kids are picky (most of mine are) then leave the red peppers off theirs. I usually don’t have salami in the house, so I leave that off. I have also used turkey in place of the ham with GREAT results.  SO, add and take away as your family’s tastes allow!

* IF your tortillas are hard (as in….not super duper fresh) then wrap in a paper towel or plastic wrap and warm slightly in the microwave, it will make rolling MUCH easier!

*As far as a “dipper” goes ~ salsa would work as well! Or ranch dressing or whatever type of sauce your family enjoys.

Ham & Cheese Roll-Ups 

2 TB. olive oil, divided
4 (10″) flour tortillas
1/2 c. fresh grated Parmesan cheese
1/4 lb. thinly sliced deli ham
1/4 lb. thinly sliced Provolone cheese
1/4 lb. thinly sliced hard salami
1/2 c. roasted sweet red peppers, drained and cut up
1 c. shredded mozzarella cheese
a good sprinkle of oregano or Italian seasoning
pizza sauce for dipping

Brush 1 TB. of the olive oil on one side of all 4 tortillas. Sprinkle with 1/4 c. of Parmesan cheese. Layer the ham, provolone cheese, salami, red peppers and mozzarella cheese evenly over the tortillas. Sprinkle with seasoning.  Fold in the  sides of tortillas and roll up carefully.

Place, seam side down, on baking sheet. Brush tortillas with remaining olive oil and sprinkle with 1/4 c. Parmesan cheese and a shake of seasoning. Bake @ 425° for 9-12 minutes or until golden brown. Serve with pizza sauce.

Serves 4.

Recipe from a Taste of Home magazine.

Mexican Salad

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I found this treasure of a recipe while reading a very old cookbook. There is a small stash of cookbooks that a read and re-read each summer on vacation. Occasionally my grandma will throw a new one in there…..happy happy me. Cookbooks are my “books”. At least am reading….right??

In a constant quest to find the “just right” pairing for tacos or anything Mexican,  I stumbled upon this recipe that I jotted down a few summers ago. Yum. My kids aren’t necessarily fans of all the “extras” in it ~ but they just load it off to the side and it happily joins my plate.  Leave off something if your family will not enjoy OR add something you think they might…..I am thinking you could even add chicken to this for lunch or a light dinner!

* I did change a number of things from the original recipe.

  1. It was straight up mayo in the dressing,  I took out some and added some sour cream.
  2. It also called for a can of diced green chilis, I had JUST used my last can for soup…..so I used some candied jalapenos I had made, it gave it a nice sweet~heat kick.
  3. The recipe called for cheddar cheese, but I had pepper jack cheese JUST begging to join the party…..nice addition as well!

SO, now we go to the recipe!

Mexican Salad 

Salad: 
1-2 heads of Romaine lettuce (I used one large one)
sliced black olives (I used about 10)
2-3 tomatoes (I used about 10 cherry tomatoes, halved)
1/4 – 1/2  of a red onion, diced
1 can of green chilies, chopped (I used candied jalapenos)
8 oz. grated cheddar cheese (I used pepper jack)
1 avocado (cut up and toss with some lemon juice)
good handful of Doritos, crushed

Dressing: 
1/2 c. mayonnaise
1/2 c. sour cream
1/2 c. salsa verde (the green salsa)
1/4 c. ketchup
1 tsp. chili powder

Layer the salad ingredients in the order listed. Saving the avocados and the crushed Doritos to add in JUST before serving.

Combine the dressing ingredients. Chill till serving time.

When ready to serve ~ toss together the salad, avocado and chips. Pour about 1/2 the dressing over, toss. Adding all of the dressing would be TOO much in my opinion. Though, my husband likes more……so I put the rest on the table to serve over individual serving. PLUS that makes the leftovers not so soggy.

TIP:Leftover dressing is delicious on wraps or on quesadillas.

Enjoy!

Sorry about my crazy ( )….THAT got a bit out of control.

Good Day.

Recipe adapted from a lovely old Church Cookbook from Kalamazoo.

Cheesy Rice Cups

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I am hoping to share a few Quick Easy Meals, Simple Side Dishes and Simple Snacks over the next few weeks! I know those are popular requests and I am hoping to help you guys out…..maybe you can help us out too by sharing one of your favorite recipes??? Send it here ~ favoritefamilyfoods@hotmail.com ~ and I will try my very best to try it and share it with our readers!! Fun.

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So let’s start with a Simple Side Dish.

I used to get a fun little present in the mail every few months…… the Kraft Recipe magazine (I believe it was called something like “Food & Family” ~ don’t quote me on that. Oh, wait, it may have just come to me ~ Kraft Foods ~ oh wait, maybe not…..anyone remember the title????) Anyways, that magazine was fun! Full of great easy recipes, ranging from snacks to breakfast to dinner. There were coupons and fun articles to read. I miss that magazine…… Oh, anyway, sorry ~ this recipe (though I have changed a few things) came from one of those magazines. It is a nice side dish,  it pairs well with something like chicken nuggets or even something like “breakfast for dinner”! (Even the kids will eat it……….probably cause of all the cheesy yumminess in it!)

Have rice from another nights dinner??? This is a great way to use leftover rice!!

Cheesy Rice Cups   

2 c. cooked brown rice
3 c. frozen chopped broccoli, thawed
2 c. Monterey jack cheese (divided)
1/2 c. ranch dressing
4 eggs
salt & pepper to taste

Combine the rice, broccoli, 1 1/4 c. of the cheese, dressing, eggs and salt & pepper. Mix well. Grease your muffin tin WELL and divide rice mixture evenly. Top with remaining 3/4 c. cheese. Bake @ 350° for 30 minutes. Let set 5 minutes. Run a knife around the edge of the rice cups and they should pop right out. Enjoy!!!

Yields 12 Cheesy Rice Cups

Recipe adapted from Kraft Foods Magazine.