Italian Meatball Subs

I have used Mel's recipe for these subs twice.  We have really liked them.  It makes a ton so we have frozen the extras for another day.  This last time I even made the French Bread Rolls she suggests.  That was a lot of cooking for one day, but you girls seem to cook like this all the time.  You're my hero's.

BBQ cups

I made this las night and it was yummy and a super fast.
I got it off the Six Sisters website which I love!
http://www.sixsistersstuff.com/2014/01/bbq-cups-recipe.html

Instead of the premaid biscuits I made home made ones.
This is the recipe I used:

Big Daddy Biscuits

2 cups flour
1 tsp. salt
1 T. Sugar
1 T. Baking powder
1/3 cup shortening
1 cup milk

Preheat oven to 425.  In a large bowl, whisk together flour, baking powder, salt, and sugar.  Cut in shortening until mixture resembles coarse meal.  Gradually stir in milk until dough pulls away from the side of the bowl.  Turn onto a floured surface and knead 15-25 times.  Pat or roll dough into 1 inch think.  Repeat until all the dough is gone.  Brush off excess flour and place onto ungreased cookie sheet.  Bake for 14 minutes or until edges are brown.

Hot Hoagies

Made these HOT HOAGIES from Mel's Kitchen Cafe tonight.  Along with a green salad. Super delicious.

Would have been easier and faster to make if I didn't have a one year old holding on to my leg and crying most of the time:-)

Creamy Swiss Cheese Chicken Bake

Miranda told me about this delicious recipe.  And I actually had all the ingredients to make it.  I should have halved it though.  It lasted two dinners +.

Bread Bowls

I've had Mel's bread bowl recipe in my "box" for a while now. Since Jefferson has been off dairy, I couldn't think of a thick enough soup to go in a bowl that didn't require dairy. Well, he's doing well with dairy so far, so I made the bread bowls tonight with a potato soup.

Here's the link to the BREAD BOWLS. The only thing I didn't do is to put the cornmeal on the bottom, since it's corn that we think is giving Jefferson problems. I also learned that I need to NOT put them on an air bake pan (it's suppose to let your cookies not burn or get too crispy on the bottom). It made them get too soggy too fast on the bottom. I'll cook them on a regular cookie sheet next time.

My soup recipe was a mix of Mel's and one from Better Homes and Garden's cookbook:
(This made a very large batch)

Potato soup

12 Medium Potatoes
3 T. Butter
6 T. Flour
3/4 tsp. dill
1/2 tsp. salt
1/8 tsp. pepper
4 1/2 cups milk
1 1/2 tsp chicken bouillon (Better than Bouillon)
3 cups water, divided

Peel, cook (I cooked mine in my pressure cooker), and mash the potatoes with 2 cups of water. (depending on how chunky or smooth you like your soup, you can also blend them instead of mash them)

Melt Butter in large pot over medium heat. Add flour, dill, salt and pepper. Heat, occasionally stirring for 5-10 minutes until it starts to "relax" or be more liquid-like. Add the milk all at once and heat, occasionally stirring, until it is thick and bubbly. This always take longer than I think it should. I think today it was at this step for almost a half an hour before it was "ready". Add the potatoes and add more water as needed for the consistency you want.

We topped ours with green onions and cheese, but I was really wishing I had taken the time to fry up some bacon.

My older boys were souper excited about eating out of a bread bowl until it came time to eat the soggy bread. I remember not liking soggy bread when I was younger (chicken pot pies use to make me gag). But Benjamin, Jon and I LOVED them.

First post for the Jenny!

I have no idea what I'm doing. Heee Heee. So here is my first post. Hee Heee. Can you see just how giddy I am!

Here is a recipe that I tried:

Crispy Chicken wraps

You'll find that I change recipes so much, they might not be the same. I didn't have cilantro. I used onions instead of scallions. I used mayo instead of the sour cream (since Jefferson wasn't eating sour cream then). And I used canned chicken since I didn't have a rotisserie chicken. So it ended up like a chicken salad sandwich recipe with cheese in a tortilla. My family loved these, although I don't think I used 3 cups of chicken like it called for, so it wasn't enough to make a full meal for us. But it was fast and tasty. Maybe a good hearty lunch.

Enjoy!

Big Beautifiul Muffins

This muffin recipe is one of my favorites. I make these a couple times a week. YUM!

Big Beautiful Muffins

3 cups flour (when I make it I use half white wheat, Brandon likes it all white)
1 cup sugar
1 T. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cup plain low fat yogurt (if in a pinch you can use sour cream)
2 large eggs
8 T. unsalted butter (if using salted butter just lessen the salt just a little bit)

In one bowl mix all the flour ingredients. In another bowl mix all the wet ingredients (except butter) together. Then mix the wet with the dry. Fold in the butter. Spray the 12 cup muffin tin with vegetable oil spray. Divide the batter evenly among the muffin tin. Bake 375 for 20-25 minutes. In our oven we usually only cook them for 15 minutes so you may want to check them earlier.

Variations that we love:

Lemon Blueberry muffins
Add 1 tsp. grated lemon zest (I have used 1/2 tsp. of lemon extract) to the wet mixture. Fold 1 1/2 cup of blueberries into the batter.

Raspberry-Almond muffins
Add 1/2 tsp. almond extract into the wet ingredients. Spoon half the batter in the muffing tin, then spoon 1 tsp. of raspberry jam in the middle. Top with the other half of batter.

Banana-Walnut
Add 1/2 tsp. nutmeg to the flour mixture. Substitute 1 cup of brown sugar with the white sugar. Fold in 1 1/2 cup diced (I mash) banana into the batter. You can add 3/4 cup toasted walnuts into the finished batter, but Bree wont eat it with nuts.