Monday, August 5, 2013

New England Clam Chowder

My kids made this today and they all loved it!  "No more canned stuff for us!" they said.

New England Clam Chowder
  • 4 slices bacon, diced 
  • 1 1/2 c. chopped onion
  • 1 1/2 c. water
  • 4 c. peeled and cubed potatoes
  • 1 1/2 tsp. salt
  • ground black pepper to taste
  • 3 c. half-and-half  (they used whole milk and it was a fine substitute)
  • 2   10 oz. cans minced clams

Place diced bacon in large stock pot over medium heat.  Cook until almost crisp; add onions, and cook 5 minutes.  Stir in water and potatoes, and season with salt and pepper.  Bring to a boil and cook uncovered for 15 minutes or until potatoes are fork tender. 

Add half-and-half (or milk) and butter.  Drain clams, reserving clam liquid.  Stir clams and 1/2 of the clam liquid into the soup (my kids added 1/2 c.....they didn't QUITE follow the directions.)  Cook for about 5 minutes or until heated through.  Do not allow to boil.

Sunday, August 4, 2013

Cheesy Ranch Bacon Potatoes - crock pot

What a VERY easy, very tasty side dish!

Cheesy Ranch Bacon Potatoes
  • 2 1/2 - 3 lb. potatoes, washed and cubed (1 1/2" - 2" cubes)
  • 1 large onion, cut into wedges
  • 10 oz. can Campbells Fiesta Nacho Cheese soup
  • 8 oz. sour cream
  • 1 pkg dry ranch dressing mix (or use 1 Tbsp of my homemade mix)
  • 1/2 c. bacon, cooked & crumbled
Place potatoes and onion in crockpot.  Combine soup, sour cream, ranch dressing mix...stir well.  Pour over potatoes.  Cover and cook on low for 6 to 7 hours.  Top with bacon before serving.

Tator Taco Casserole

This one is a tasty variation from a typical tator tot casserole.

Tater Taco Casserole
  • 2 lb. ground beef
  • 1/4 c. chopped onion
  • 1 envelope taco seasoning (or 1 batch of my homemade recipe)
  • 2/3 c. water
  • 2 c. or 16 oz. can sweet corn (drained)
  • 1 can Campbell's Fiesta Nacho Cheese soup
  • 32 oz. bag tater tots
  • 2 c. shredded cheddar cheese
Brown beef with onion.  Add taco seasoning with water (1/2 c. if you use my homemade recipe).  Simmer for a few minutes.  Spread in 9 x 13 baking dish.  Top with corn, then spread soup over top of the corn.  Top with tater tots and cheese and bake uncovered at 350°F for 30 - 35 minutes.

Baked Steak

This makes a very tasty, very tender steak with gravy dish that is also very easy.  Be sure to include mashed potatoes as a side dish!

Baked Steak
  • 2 lb. round steak (can also be sirloin), cut into serving pieces
  • 1 can beefy mushroom soup
  • 2 Tbsp. steak sauce (like A-1)
  • 1 tsp. garlic salt
  • 1/4 tsp. black pepper
  • 1 onion, sliced
  • 1 tomato, diced (I used 15 oz. can diced tomatoes, drained)
Lay steak in baking dish. Mix soup and steak sauce with seasonings.  Pour over steak.  Top with onion slices and diced tomatoes.  Bake in 350°F oven for 1 hour.

Chocolate Peanut Butter Cookie Pizza

Oh my....this diet-buster dessert is VERY good, very rich, and perfect for a summer BBQ.  We enjoyed it at our July 4th celebration.



Chocolate Peanut Butter Cookie Pizza

Chocolate Peanut Butter Cookie Pizza
Looking for a sweet treat? Turn Pillsbury® sugar cookies into a dessert pizza topped with whipped topping and candies – perfect for birthday celebration.
Prep Time 30 Minutes
Total Time 1:15 Hr:Mins
Makes 12 servings
Cookie Crust
  roll (16.5 oz) Pillsbury® refrigerated sugar cookies
cup unsweetened baking cocoa
cup semisweet chocolate chips, melted, cooled

  package (8 oz) cream cheese, softened
  cup sugar
tablespoons creamy peanut butter
tablespoons milk
tablespoon sugar
  cup hot fudge topping
  cup frozen (thawed) whipped topping
  miniature chocolate-covered peanut butter cup candies, unwrapped
teaspoon coarse sea salt, if desired
  1. Heat oven to 350°F. Grease and flour 12-inch pizza pan. In large bowl, break up cookie dough. Stir or knead in cocoa and melted chocolate until well blended. With floured fingers, press dough evenly in bottom of pan to form crust.
  2. Bake 14 to 16 minutes or until set but not firm. Cool on cooling rack 20 minutes. Meanwhile, in medium bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Spread over cooled crust.
  3. In small bowl, beat peanut butter, milk and sugar with whisk until smooth. Drizzle over filling from outside edge of filling to center of crust, using small spoon. In small microwavable bowl, microwave fudge topping uncovered on High about 20 seconds or until thin enough to drizzle. Drizzle over peanut butter.
  4. Spoon 12 dollops of whipped topping around outside edge of crust. Place candies in dollops. Sprinkle with sea salt. Store covered in refrigerator.
Make the Most of This Recipe With Tips From The Pillsbury® Kitchens
Make the cookie pizza crust up to a day ahead of time. After it's cooled, wrap it tightly in plastic wrap, and store at room temperature until you're ready to top it.
Use a pizza cutter to easily cut this pizza into servings.

Weekly menu August 4 - 10, 2013

August 4 – 10, 2013

breakfast – sausage/spinach/cheddar frittata
lunch – cheeseburger salad
dinner - herb crusted ham roast, sweet corn, sauteed fresh green beans w/mushrooms

breakfast – grain-free carrot cake pancakes
lunch - leftovers
dinner – grilled steak, parmesan potato packets, marinated mixed veggie salad

breakfast – veggie omelets, veggie juice
lunch – homemade flatbread pizza
dinner – rosemary chicken, tossed salad, glazed carrots, roasted cauliflower

breakfast – pumpkin custard, veggie juice
lunch – leftovers
dinner – meatloaf, baked potatoes, fresh green beans

breakfast – grain-free pancakes, veggie juice
lunch – leftovers
dinner – grilled chix leg 1/4s, sweet potato salad, tossed salad

breakfast – omelets, veggie juice
lunch – tuna chef salad
dinner – BBQ burgers, pea salad, beet pickles

breakfast – fend for yourself
lunch – street fair food
dinner – pizza & salad