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Archive for the ‘Cooking’ Category

Ham and cheese sandwiches make great lunches and I love finding new ways to make them.  One of my all time favorites are these little Hot Ham & Cheese Rolls that I have made for years, but when I found these cuties at The Girl Who Ate Everything, I just had to try them!

Her recipe was my inspiration, but I used some of our favorite flavors instead of the mayo/mustard combination.  We loved them with Veggie Pasta Salad.

Ranch Ham & Cheese Pinwheels 1

1 pkg. Pillsbury refrigerated thin pizza crust

9 pieces thinly sliced sandwich ham

1 1/2 cups shredded cheese (I didn’t have enough so I supplemented with cut up provolone slices.)

2 tbsp. ranch dressing

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Preheat your oven to 350 degrees and line a baking sheet with aluminum foil.  Spray the foil with non-stick spray and set aside.  On a large piece of wax paper also sprayed with non-stick spray, roll our the pizza dough and form it into a rectangle.

Spread the ranch dressing over the pizza dough and then layer the ham slices over that.  You may need fewer or more slices to cover the dough depending on the size of your ham.  Then sprinkle the cheese over the ham. 

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Carefully roll the dough into a log beginning with the longest side.  Chill in the freezer for 10 to 15 minutes so it will be easier to slice.  Slice the roll into approximately 3/4 inch slices and place on the prepared baking sheet.  Bake for 10-14 minutes or until the crust is lightly browned and the cheese and ham are hot.

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Ranch Ham & Cheese Pinwheels 2

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I can tell summer is winding down because I am starting to crave soups and stews like crazy.  The temperatures aren’t cooperating just yet but as soon as the cooler weather starts, I am all over a big pot of spicy beef vegetable soup or chili or hamburger stew.  Yum!!!

Since it’s not quite time for those yet, I am sticking to some old favorites this week along with a new dessert to try if I have time.  The new fried pork chops I made last week turned out really good, but I hate the way the house smells after making fried food.  I quickly remembered why I don’t fry much. 

Grilled pork chops with oven fries

Sausage bake with salad

Enchilada beef dip with chips and salad

Slow cooker pineapple pork loin with butter roasted potatoes

Pizza night

Caramel apple upside down cake (new)

Please join me at I’m An Organizing Junkie for Menu Plan Monday.

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I hadn’t made a “fancy” dessert in a while and when I had the urge a couple of weeks ago this Chocolate Mousse Cake from Diethood fit the bill.  How can you go wrong with a chocolate cake base topped with mousse and whipped cream?  That’s right, you can’t!!! 

Chocolate Mousse Cake 1

For the cake:

4 tbsp. unsalted butter

2 tsp. vanilla extract

1/3 cup all purpose flour

1/3 cup unsweetened cocoa powder

4 large eggs

2/3 cup granulated sugar

For the mousse:

10 oz. semi-sweet chocolate chips

1 1/4 cup chilled heavy whipping cream

Pinch of salt

3 tbsp. water

For the whipped vanilla frosting:

1 cup chilled heavy whipping cream

1 tsp. pure vanilla extract

1 tbsp. granulated sugar

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For the cake:

Preheat oven to 350 degrees.  Line the bottom of a 9 inch spring form cake pan with parchment paper.  In a medium saucepan over medium heat, melt the butter.  Remove this from the heat and add the vanilla.  Set this aside.

In a medium mixing bowl, sift the flour and cocoa powder together.  In another bowl, whisk the eggs and sugar until they are well blended.  Pour the water into a large skillet and put the skillet over medium heat until it comes to a simmer.

Place the bowl with the egg mixture into the simmering water.  Whisk this constantly until the egg mixture is lukewarm, about 2 minutes.  You may need to adjust the heat a little to keep the water from coming to a full boil.  You just need a gentle simmer.

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Remove the bowl from the water and, using an electric mixer, beat the egg mixture until cool and tripled in volume, about 5 minutes.

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Add about 1/3 of the flour/cocoa mixture at a time to the egg mixture.  Gently fold this in with a spatula.  Fold about 1 cup of the cake batter into the melted butter.  Then pour the melted butter/batter into the remaining cake batter.  Gently fold until it is completely combined.

Pour the batter into the prepared spring form pan.

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Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.  Cool completely in the pan on a rack.  Run a knife along the edge of the cake and open the spring to release the cake.

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For the mousse:

Pour enough water into a skillet to reach a depth of 1 inch.   Bring this water to a simmer.  Pour the chocolate chips into a glass bowl and place this into the simmering water.   Turn off the heat and stir until the chocolate is melted.  Remove the bowl from the water and allow the chocolate to cool.

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Using an electric mixer, beat the cream and salt until soft peaks form.  Mix 3 tbsp. water into the melted chocolate.  Slowly pour the whipped cream over the chocolate and gently fold it in until just incorporated.  Spread the mousse over the top of the cake only.

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For the whipped cream topping:

Combine the cream, vanilla and sugar.  Beat on high with an electric mixer until stiff peaks form.  Place the whipped cream into a zip top bag fitted with a large decorating tip.  Pipe the whipped cream along the outside of the cake cover the bare cake up to the mousse.  Chill for 3 hours or overnight.

Chocolate Mousse Cake 2

Chocolate Mousse Cake 3

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Happy Monday once again!  Really? It is really Monday AGAIN?  Yep, it sure is and here we go into another week of fun-filled adventures or just a week of normal work schedules and daily living. That’s ok too.  I kind of like our little routine.  I did treat myself last Friday by trying out the new nail salon in my little town for a much needed pedicure.  My poor feet were feeling a little neglected, but they got the spa treatment and a nice pretty coat of polish. 

I also got quite a bit of blogging done Saturday.  I had neglected this little space shamefully this summer, but I am now back on the wagon with several posts scheduled and more new recipes to try. 

Have a wonderful week!

Grilled Italian burgers with oven baked fries and fresh fruit

Best homemade tacos (new) with fresh veggies

Pan fried pork chops (new) with butter roasted potatoes and fresh veggies

Pizza night

Grocery night

Salisbury steaks with butter roasted potatoes

Apple crescent roses (new)

Please join me at I’m An Organizing Junkie for Menu Plan Monday.

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I hope y’all liked the Italian Burger post from a couple of weeks ago because it was the inspiration for this meatloaf recipe.  I am a sucker for Italian flavors, but had never thought about adding them to meatloaf.  This recipe was a huge success and one I will definitely be making again.

The biggest downfall about this main course is that it is so hard to photograph well.  Meat,you are my photography nemesis!!

Italian Meatloaf 1

1 lb. ground beef

2/3 cup plain bread crumbs

1/2 cup shredded pizza blend cheese

1/2 cup favorite pasta sauce

1 tbsp. Italian seasoning

1 tsp. minced onion

1/8 tsp. garlic powder

Salt & pepper to taste

1/2 cup additional favorite pasta sauce

2 slices Provolone cheese

 

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Preheat oven to 375 degrees and prepare a baking sheet with a rack on it.  Cover both with foil and spray with non-stick spray.  Then poke holes in the foil on the rack for the extra grease to dip through. 

Combine all of the ingredients except the second 1/2 cup of pasta sauce and the provolone.  Shape into a loaf and place on the prepared rack.

 

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Bake for 35 minutes or until the internal temperature reads about 155 degrees.  Lay the provolone slices on the baked meatloaf and spread the remaining 1/2 cup sauce over the cheese.  Place back in the oven for 8-10 minutes or until the cheese is melted.  Let the meatloaf set for about 15 minutes for the best flavor.

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Italian Meatloaf 2

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August is here and so is the hot and dry weather.  We have not had much rain this summer and our poor yard is showing the effects of that.  I have watered my flowers and garden so they look pretty good, but the grass…not so much.  It does save mowing time and gas so I guess I should look at the positive side of it. 

This is a busy work week for both C & myself so even though I do have some new recipes to try, they are simple and, I hope, tasty.  School starts on Wednesday so C will have his hands full and we have multiple court days this week so we will both hit the ground running. 

I hope all of you have a wonderful and productive week as well.

Salsa sloppy Joes with chips and fresh fruit

Taco ring with fresh veggies

Ham & cheese pinwheels (new) with pasta veggie salad

Panko pork chops (didn’t get made last week) with butter roasted potatoes

Bacon cheeseburger sandwiches (new) with curly fries

Pizza night

Banana pudding cake (new)

Please join me at I’m An Organizing Junkie for Menu Plan Monday.

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Y’all know I love a good slow cooker main dish and this is a great use of stew meat or another cut that might not be quite so tender.  Browning the meat before it goes in the slow cooker gives it great flavor and cooking it low and slow makes it just fall apart. I found this gem at RecipesThatCrock.com and adapted it to suit my ingredients.

Slow Cooker Steak Tips

1 cup all purpose flour

1 tsp. onion powder

1 tsp. garlic powder

salt & pepper to taste

2 lbs. (approximately) beef tips or stew meat

2-3 tbsp. vegetable oil

1 cup beef broth or stock

1/4 cup Worcestshire sauce

1/8 cup soy sauce

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Combine flour, onion powder, garlic powder, salt & pepper in a large bowl.  Put the meat in the bowl and toss to coat.  Heat the oil over medium heat in a large skillet and brown the meat on all sides.

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In a separate bowl, combine the remaining ingredients.  Place the meat in a slow cooker and pour the sauce over the meat.  Cook on low for 8 to 10 hours.  This goes great with potatoes and a salad.

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Slow Cooker Steak Tips

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