Saturday, March 23, 2013

McCormick Tuscan Chicken Stew

This was a first for us this week, and we really enjoyed it!  It smells good AND tastes good!

McCormick Tuscan Chicken Stew
    • 1/2 teaspoon fennel seed
    • 1 teaspoon basil leaves
    • 1 teaspoon minced garlic
    • 1 teaspoon crushed rosemary
    • 1/2 teaspoon oregano leaves
    • 1/2 teaspoon fresh coarse ground black pepper
    • 2 tablespoons olive oil
    • 1 1/2 lbs chicken breasts, cut into 1 inch cubes
    • 1 medium onion, cut into 1/2inch thick wedges
    • 15 ounces cannellini beans
    • 14 1/2 ounces diced tomatoes, undrained
    • 1/4 cup red wine or 1/4 cup water
    • 1 teaspoon salt
    • 6 ounces baby spinach
  1. heat oil in large skillet on med-high heat. add chicken; cook and stir 10 minutes or until browned. remove chicken from skillet. add onion and fennel seed; cook and sir on medium heat 5 minutes or until tender.
  2. stir in beans, tomatoes, red wine, remaining spices, and salt. bring to boil, sirring frequently. reduce heat to low; cover and simmer 5 minutes. return chicken to skillet.
  3. stir in spinach. cover. cook 5 minutes longer or until spinach is wilted

Wednesday, March 13, 2013

Butternut Squash Crisp

What a great way to get some veggies incorporated into dessert!

Butternut Squash Crisp

Serves about 8

For the filling:
3 large eggs
3 cups cooked butternut squash, mashed
1-1/2 cup sugar
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup butter, at room temperature

For the topping:
1/4 cup butter
3 cups crushed cornflakes
1/2 cup brown sugar
1/2 cup chopped pecans 

Pre-heat oven to 400 F and grease a 9 x 13 x 2" baking dish.

In a mixing bowl with an electric mixer, beat eggs until lemon colored. Beat in the rest of the filling ingredients until mixture is homogenous. Place mixture in prepared baking dish and bake until set, about 20 minutes. Meanwhile, prepare the topping by mixing well all of the topping ingredients. Remove squash mixture from oven and evenly sprinkle the topping over the squash. Return to oven and bake another 10 to 15 minutes or until the topping crisps.

German Chocolate Cream Pie

My husband loves German chocolate cake, but I didn't like the idea of cake sitting around for a couple of days after his birthday.  We just don't need the temptation.  A pie would serve everyone at the birthday dinner, yet not have leftovers.  So, I went on a search....

....and found this lovely recipe at!  I had to bake it about 15 minutes longer than the recipe recommended, but I'm not sure that the problem might not be my oven...

Taste of Home Logo

German Chocolate Cream Pie

 German Chocolate Cream Pie
I've won quite a few awards in recipe contests over the past 10 years and am delighted that this luscious pie sent me to the Great American Pie Show finals. —Marie Rizzio, Interlochen, Michigan
8 ServingsPrep: 20 min. Bake: 45 min. + cooling


  • Pastry for single-crust pie (9 inches)
  • 4 ounces German sweet chocolate, chopped
  • 1/4 cup butter, cubed
  • 1 can (12 ounces) evaporated milk
  • 1-1/2 cups sugar
  • 3 tablespoons cornstarch
  • Dash salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-1/3 cups flaked coconut
  • 1/2 cup chopped pecans
  • 2 cups heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • Additional flaked coconut and chopped pecans


  • Line a 9-in. pie plate with pastry; trim and flute edges.

  • Place the chocolate and butter in a small saucepan. Cook and stir
  • over low heat until smooth. Remove from the heat; stir in milk. In a
  • large bowl, combine the sugar, cornstarch and salt. Add the eggs,
  • vanilla and chocolate mixture; mix well. Pour into crust. Sprinkle
  • with coconut and pecans.

Grain-free Cinnamon Swirl Muffins

Cinnamon Swirl Muffins
  • 2 1/2 c. almond flour
  • 1 Tbsp. coconut flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 eggs
  • 1/2 c. plus 1 Tbsp. coconut milk
  • 1/2 c. honey
Topping Ingredients:
  • 2 Tbsp. honey
    1 Tbsp. ground cinnamon
    1 Tbsp. melted coconut oil
Preheat oven to 325°F.  Mix together the dry ingredients, then the wet ingredients.  Stir together until mixed.  Divide batter evenly among 12 muffin cups (greased or lined with paper).
Mix topping ingredients in a separate bowl, and drizzle over the muffins.  Bake for 20 to 25 minutes until golden brown.

Tuesday, March 12, 2013

Smoky Beef Roast (crockpot)

This was good, and the smell of it cooking all day just about drove us insane!

Smoky Beef Roast
  • 1/4 cup water
  • 1 tablespoon liquid smoke (we used hickory)
  • 1 tablespoon brown sugar
  • 1 teaspoon celery salt
  • 1 teaspoon onion salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon mustard seed
  • 1/4 teaspoon pepper
  • 1 (2 to 3 pound) boneless beef roast
  • 1/4 cup barbecue sauce
In a large resealable plastic bag or shallow container, combine the first eight ingredients. Add roast.  Seal bag or cover container; refrigerate for 8 hours.
Drain and discard marinade. Place roast in greased 2 1/2−quart baking pan. Cover and bake at 325 degrees F for 1 1/2 to 2 hours. Baste with barbecue sauce. Bake, uncovered, 10 to 20 minutes longer or until beef is fork−tender.
Yields 4 to 6 servings.

Note:  I used a 3 to 4 pound bone-in beef roast

Saturday, March 9, 2013

Grain-Free Banana Pancakes

Grain-free Banana Pancakes
  • 2 ripe bananas, mashed
  • 4 whole eggs
  • 1 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/3 c. coconut flour
Beat the eggs until frothy, then add remaining ingredients one by one, continuing to beat well to incorporate air.
Heat griddle to medium-low to medium heat.  Grease well.  Drop batter onto the hot griddle (I used an ice cream scoop) and allow to cook for 3 - 4 minutes until bottom is browned and edges are firm.  Carefully flip and cook on the other side for 3 - 4 minutes.
These flip easier if they're small enough that your spatula can get under the whole pancake.

Monday, March 4, 2013

Crockpot Pulled Pork

This is typically served on buns, sometimes with coleslaw. 

Crockpot Pulled Pork
  • 2 to 3 lb. pork roast
  • 1 Tbsp. paprika
  • 1 Tbsp. salt
  • 1 tsp. ground mustard
  • 1 tsp. garlic powder
  • 1 tsp. brown sugar
  • Your favorite BBQ sauce
Mix paprika, salt, mustard, garlic powder, and brown sugar.  Rub over all sides of the pork roast.  Place roast in crockpot, cover and cook on low for 7 to 9 hours (may add 1/4 c. water if you like).  Remove roast from crockpot and let cool slightly on a plate before shredding the meat strands with 2 forks.
Mix 1/4 to 1/2 c. BBQ sauce with liquid in the crockpot (if you didn't add water to the roast, you will want to add 1/4 c. water now.)  Stir with a wooden or rubber spatula until smooth.  Add pork back to the crockpot and stir well to mix in BBQ sauce.  May add more BBQ sauce if desired.

Sunday, March 3, 2013

Cheeseburger Salad

My kids LOVE this!

Cheeseburger Salad
  • 1 lb. ground beef
  • 1 small onion, diced
  • 1 head lettuce (4 to 6 cups), torn or chopped
  • 1 to 2 tomatoes, chopped
  • 16 to 24 oz. jar dill pickles, drained and chopped
  • 8 oz. shredded cheddar cheese
  • 1/2 to 3/4 c. mayonnaise
  • 2 to 3 tsp. prepared yellow mustard
Brown the beef and onion together; let cool just a bit before adding to the lettuce (lettuce will wilt a little and that's okay.)  Add tomatoes, pickles and cheese.  Toss together.  Mix mayonnaise and mustard -- can add a bit of cream or milk to make a thinner consistency if desired.  Add to salad and stir gently to mix.

I will make a bit more dressing for the salad if I feel it needs it.

Store in refrigerator.

Weekly meal plan for March 3 - 9, 2013

I have been extremely lax with posting recipes or menu plans.  I have no good excuse other than being pretty busy playing with my granddaughter, planning a garden for this year, and schooling the kids.

Well, let's start off March with this week's meal plan!

March 3 – 9, 2013

breakfast – ham & mushroom frittata, veggie juice
lunch – beef cubes in gravy over mashed potatoes, veggies

breakfast – peanut butter custard, apple slices, veggie juice
lunch – leftovers
dinner – Spicy roast chicken, baked sweet potatoes, steamed Monte Carlo mix

breakfast – tropical pancakes, veggie juice
lunch – chicken salad/leftovers
dinner – taco salad

breakfast – veggie hash w/poached eggs
lunch – leftovers
dinner - parmesan chicken, spaghetti squash

breakfast – banana pancakes, veggie juice
lunch – bratwurst/side salad
dinner - mushroom steak with gravy, mashed potatoes, green beans, salad

breakfast – omelets
lunch – leftovers/ clean out the fridge
dinner - cheeseburger salad

breakfast - FFY (fend for yourself)
lunch – tuna patties, steamed veggies
dinner - homemade pizza