Tuesday, November 8, 2011


Ingredients4 lbs ground meat (hamburger, pork, turkey)
1 bag carrot sticks
2 bell peppers (diced)
1 box fresh garlic (diced)
1 small onion (diced)
4 pkg lumpia wrappers (thawed but cold)
6 eggs (reserve two in a small bowl)
salt & pepper
4 large freezer bags

In a large bowl combine meat, carrots, bell peppers, garlic, onion, salt, pepper and 4 eggs. Work together until completely mixed.

Open lumpia wrappers, place two separation papers in one freezer bag. Lay one separation paper on the table. Take one lumpia wrapper at a time filling from one edge with approx 2-3oz of the mixture. Roll halfway, tuck in the sides, roll once more then use the eggs from the small bowl to "paint" the end of the wrapper. This will seal the wrapper closed while frying.

Place the lumpia on the separation wrapper on the table. Continue through the full box of wrappers. Put the lumpia into the freezer bag with the separation wrapper on top. Do this with all the wrappers until you run out!

Use within two days or freeze to thaw at a later date. Do not re-freeze after thawing!

Sunday, October 30, 2011

Taco Soup

1 can corn (undrained)
1 can diced tomoatos (chili style undrained)
1 can chili beans (undrained)
1 can tomato soup
1pkg taco seasoning
1 lb ground beef (browned)

Put everything into a large soup pot and simmer for 1hr. You can also put it all into a crock pot and let it cook on low all day. Stir it once. Serve with cheddar cheese and tortilla chips.

Thursday, October 6, 2011

Cinnamon Applesauce Muffins

1 box Cinnamon Strusel muffin mix
1/2 cup unsweetened applesauce
1 egg
3 tbsp butter (room temp)
1 tbsp flour
1/2 cup old fashioned oats

Preheat to 375* and grease muffin pan. Combine first three ingredients (do not add in the strusel packet). Batter will be lumpy. Fill each muffin cup with 1/4 cup batter. Combine strusel packet with last three ingredients and work together with a fork to get small clumps. Sprinkle on each muffin. Bake approx 19 minutes.

Friday, September 23, 2011

Spicy Sausage Cassrole (Not Baked)

1 pkg Johnsonville mild sausage
3 cups pasta (your choice)
1 can corn
1 jar pasta sauce (We like Bertolli's Arraibata with this recipe.)
Chili powder to taste

Brown sausage with 1 Tsp chili powder. Meantime, boil pasta to nearly done. Drain pasta and any grease from the sausage. Combine with corn, sauce, and extra chili powder to your taste. Top with parmesean cheese if you want it.

We pair this with garlic bread. Makes for a great meal.

French's Onion Chicken

1 lbs chicken breast (cut into medium size portions)
2 tbsp all purpose flour
2 cups Frenchs onions
1 egg (whisked)

Preheat oven to 350*F

Crush onions and mix together with flour in a large bowl. Dip chicken into egg and coat with onions. Bake for approximately 20 minutes, until juices run clear when cut.

We make it a meal with Rice-a-Roni Herb & Butter rice and green beans. Yum!

Friday, September 9, 2011

Chili Nacho Bake

1 lb ground beef
1 tsp onion powder
1 tsp minced garlic
2 tsp chili powder
1/2 tsp cumin
1 can zesty chili style tomatos
1 can kidney beans (drained & rinsed)
6oz tortilla chips (we like the lime or jalapeno with this recipe)
2 cups shredded cheese (cheddar or mexican blend)
1 bell pepper (sliced - optional)

Heat over to 350* and grease 2.5qt casserole dish.

In a large skillet, brown ground beef seasoned with garlic and onion powder. Add bell pepper and cook until tender. Add beans, tomatos, chili powder and cumin then cook until bubbly.

Break tortilla chips into smaller pieces and put half into the bottom of the casserole dish. Spoon half the beef mixture unto the chips and sprinkle with half the cheese. Add the last of the beef mixture. Top with remaining chips then sprinkle on the remaining cheese.

Bake for 25 minutes.

Teriyaki Chicken w/ Fried Rice

1 lb chicken tenders
8 tbsp sesame oil (4 for marinade, 2 for browning chicken, 2 for saute peas)
2 tbsp sugar
1 tbsp lemon juice
1 tsp toasted sesame seeds (optional)
1 cup teriyaki sauce
1/2 tsp crushed red pepper (optional)
3 bags instant rice (10min rice)
1 cup frozen peas
2 eggs
4 tbsp soy sauce

Put chicken, sugar, lemon juice, teriyaki sauce, and 4 tbsp sesame oil into a large bowl.  Mix well and store covered in the fridge to marinate. (2 hours minimum but overnight is prefered)

Heat 2 tbsp sesame oil in a high-sided pan until sizzling. Cook chicken until no pink is left. Use the marinade to keep it from drying out. Using a spatula, break it into bitesize pieces then let it brown with the crushed red pepper.

At the same time, boil water for the rice in a large sauce pot. Cook the rice for 7 minutes then drain and set aside.

In a wok, heat 2 tbsp sesame oil and add the frozen peas (be careful of the hot oil!!!). Saute the peas until they are warm but crisp. Add the whisked eggs and cook until they are done. Add the rice and soy sauce. Fry until the rice is as brown and done as you want it. Use some of the chicken marinade to join the flavors.

Serve and enjoy!

Thursday, September 8, 2011

Blackberry Lime Smoothie

1/2 cup frozen or fresh blackberries
1/2 cup ice
1 cup vanilla yogurt
4 tablespoons frozen limeade concentrate

Place all ingredients in a blender. Blend until completely mixed and ice is no longer chunky.

Bacon, Egg, & Cheese Cups

1 cup fresh cooked & chopped bacon (We prefer maple bacon.)
1 cup grated sharp cheddar cheese
12 slices decrusted bread (We prefer wheat with this recipe.)
12 eggs
Salt & Pepper

Preheat oven to 350*F. Grease cupcake pan and push bread slices in as you would cupcake cups. Bake for approximately 5 minutes to crisp the bread.

Remove pan from heat and drop in the eggs (try to keep the yolks whole). Sprinkle on cheese, bacon, salt and pepper. Bake approximately 15 minutes or until egg whites have set.

Allow to cool approximately 4 minutes then enjoy! Pair it with coffee or orange juice and some fruit for a great filling breakfast.

Tuesday, August 16, 2011

Cinnamon Toast cupcakes w/ Cinnamon Cream cheese frosting


1 pkg moist yellow cake mix

1 pkg vanilla instant pudding mix

1 tbsp ground cinnamon (for batter)

1 ¼ cup whole milk

¾ cup veggie oil

3 eggs

1 8oz pkg cream cheese (room temp)

½ stick butter (softened)

3 cup powdered sugar

1 tsp ground cinnamon (for frosting)

1 tbsp cinnamon-sugar


Line cupcake pan with liners (2.5in).  Preheat oven to 350*F.

Combine cake mix, pudding mix, milk, oil, cinnamon and eggs in a large bowl.  My suggestion is to use electric mixer with this recipe.  Use a ¼ cup to fill each liner.  Bake 18-22 minutes when they are golden and spring back at the touch.

While baking, prepare frosting.  Combine cream cheese and butter in a medium bowl. Add powdered sugar a cup at a time, then the cinnamon.

Let the cupcakes cool approximately 15 minutes (cool to the touch) before frosting. Sprinkle the cinnamon-sugar on top of the frosting.

Tuesday, July 26, 2011

Pork Stir Fry


10 baby carrots (sliced length-wise)

1 head of broccoli (de-stemmed and cut into small pieces)

1 large red or yellow bell pepper (sliced thinly length-wise)

3 medium boneless porkchops (sliced thinly length-wise)

1 tbsp minced garlic

1 tbsp mined ginger

1 tbsp dried cilantro

1 tbsp oil

2 tbsp Hosin sauce

2 tbsp Soy sauce

1 tsp dark brown sugar

1 tsp black pepper

1 tsp salt


Make sure everything is cut prior to starting as this is a quick meal!

Heat oil in wok or skillet then add pork. Add garlic, ginger, salt, pepper, and cilantro. Cook until meat is nearly done (NO PINK), should take less than 5 minutes on med-high heat. Stir regularly!

Add hosin and soy sauces then veggies. Cook for approximately 5 minutes or until the veggies are as soft as you prefer.  Add brown sugar and let come to a soft boil. Stir regularly!

Serve with sauce in a bowl or shallow-sided plate.  Dish serves approximately 3 people (or two adults and two toddlers!)

Tuesday, May 17, 2011

Minestrone Tortellini Soup


2 tbsp                    olive oil
½                             white onion
2 tbsp                    celery salt
10                           baby carrots (sliced)
1 tbsp                    minced garlic
12 oz pkg             cheese tortellini (barilla makes the best – found at Walmart)
2 cans                    vegetable broth
1 jar                       spaghetti sauce (bertolli tomato basil is our favorite)
1 can                      diced tomatoes (tomato, oregano & basil is our favorite)
2 tsp                      Italian seasoning
1 tsp                      sugar
¼ tsp                     black pepper

Sauté onions, carrots, celery salt and garlic until the onion begin to sweat.
Add all remaining ingredients to a large (3qt) soup pot and stir until well mixed. Cook on high until the tortellini are done to your likeness.

**Note:  If using a pressure cooker set on high for 6 minutes.**

Monday, April 25, 2011

Santa Fe Chicken & Pasta


1 lb.        boneless skinless chicken breasts, cut into bite-size pieces

1/2 cup   chopped green peppers

1 can      (14.5 oz.) fire roasted diced tomatoes, drained

1 pkg.    (10 oz.) frozen corn

1 tub      (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme

2 cups    hot cooked rotini pasta

1 cup     KRAFT Shredded Monterey Jack Cheese, divided


Cook and stir chicken and peppers in large nonstick skillet on medium-high heat 6 to 7 min. or until chicken is done. Add tomatoes, corn and cooking creme; cook and stir 3 min.

Add pasta and 1/2 cup shredded cheese; cook and stir 1 to 2 min. or until cheese is melted.

Top with remaining shredded cheese. Remove from heat. Cover; let stand until cheese is melted.

**Note: I add fresh cilantro on top!**

Tuesday, April 5, 2011

Garlic - Cilantro Chicken with Noodles

4 large chicken breasts (boneless/skinless)
1 tsp cilantro
1 tbsp minced garlic
4 tbps olive oil
3 cups egg noodles
1 tsp Italian seasoning
Salt & Pepper

Heat two tablespoons of oil in a large skillet with garlic. Sprinkle chicken with salt and pepper, place into hot oil seasoned side down, then salt and pepper top. Cook approximately 4 min on each side until juice runs clear and both sides are golden brown.
Meanwhile, boil egg noodles according to packaging. Drain. Return to pan and drizzle with one tablespoon of oil. Mix together with Italian seasonings.
In a small bowl, mix remaining oil and cilantro together.
Put the noodles on the plate, top with chicken, and drizzle with cilantro mixture.

Saturday, April 2, 2011

Rock (Glass) Candy


3 3/4 c. sugar
1 1/4 c. Karo syrup
1 c. water
Oil flavoring (cinnamon, peppermint, etc.)
Food coloring
Parchment paper
Powdered sugar
Candy thermometer


Mix sugar, karo, and water then boil for 10 minutes. Boil until hard crack stage (300-310°F on a candy thermometer). Add coloring and oil, you will have to judge the amount of oil based on your flavor.

Prior to boiling the candy, cover the cookie sheet with parchment paper and sprinkle powdered sugar on top. Pour candy mixture quickly onto the cookie sheet. Sprinkle powdered sugar on top and let harden.

After hardening and cooling, turn the cookie sheet over onto the counter or a cutting board to lay the candy face down, remove the cookie sheet and used a small hammer or other hard utensil to break the candy under the parchment paper (kids love this part!). Store candy in an airtight container.

Thursday, March 31, 2011



3 cans kidney beans
2 cans Spicey V8
2 cans Regular V8
2 lbs ground beef
1 can water
1/4 cup green onion
1 large green bell pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp red pepper flakes


Brown ground beef with garlic, onion, and pepper flakes.  Add all other ingredients to the crockpot. Add the meat to the crockpot. Cook on low (200*) for approximately 3 - 4 hours.

Wednesday, March 30, 2011

Ginger Flank Steak


2 large flank steaks
1/4 cup sesame oil
1 tbsp honey
1 tbsp minced giner
1 tbsp minced garlic
2 tsp lime juice
1 tsp salt
1 tsp black pepper


In a large glass pan combine all ingredients except steaks and mix thoroughly. Drench both steaks on both sides and let marinate at least 30 minutes at room temperature.

Heat oil in a large grill pan then add steak(s). Grill until as well done as you prefer (6-8 minutes for medium rare or 12-14 minues for well done).

Monday, March 28, 2011

Italian Pulled Pork

1 large pork loin
¼ cup olive oil
1 tsp garlic powder
1 tsp paprika
1 tsp oregano
1 tsp thyme
1 tsp basil
1 tsp salt
1 tsp pepper
5 carrots peeled & chopped
5 celery stocks chopped
1 large onion
1 can vegetable broth
1 cup red wine

Rinse pork loin and pat dry with a paper towel. Mix together, in a small bowl, all dry ingredients. Rub loin with olive oil then massage dry mixture into the meat. Cover with plastic wrap and place in fridge overnight (minimum 6 hours).
Place vegetables in the bottom of the slow cooker. Remove plastic wrap and put the pork on top. Add broth and wine to the cooker. Set heat to 200* and cook for approximately 6 hours (vary time by your cooker!).
Remove pork loin and shred with two forks.  Serve on warm Kaiser rolls with vegetables.

Wednesday, March 16, 2011

Cinnamon Apples w/ Granola

3 red apples (peeled - cored - sliced)
1/2 cup flour
2 cups water
1/2 cup sugar
1/4 cup deep brown sugar
1 tbsp unsalted butter
2 tsp ground cinnamon
1 tsp vanilla extract

8 oz granola cereal
4 scoops vanilla ice cream (optional)

Toss apples into a bowl with the flour to cover evenly. Place apples and remaining 6 ingredients into a pot to simmer until soft. Spoon apples into a bowl with granola and ice cream.

Cinnamon Turkey Chili

1lbs Ground Turkey
1 sm onion – chopped
1 tbsp minced garlic
1 can diced tomatos (15oz low sodium)
1 can tomato paste (6oz)
1 med red bell pepper – chopped
1 can kidney beans – washed (14oz)
1.5 tsp chicken base mixed with 1.5 cups water
2 tsp celery salt
2 tsp sugar
1 tsp cumin
2 tbsp corn meal
1 tsp ground cinnamon
1 tsp chili powder
¼ tsp ground black pepper
1 tsp cilantro

Brown turkey in vegetable oil until nearly done, then add onion and garlic. While browning the turkey add all dry ingredients to chili pot. Drain turkey mixture then add to pot.  Add bell pepper and wet ingredients. Cook until beans are tender and flavors mix well.
**I use my pressure cooker so it take about 30min. Adjust your cooking times based on how you cook this chili!**

Friday, March 11, 2011

Ranch Cornbread Chicken

One of our favorites! It was good to have April join us and try it out this week:


1 pkg Jiffy Cornbread mix
1 pkg Hidden Valley Ranch dressing (dry)
1 lbs Chicken tenders
1/2 c milk
2 tbsp veggie oil


Mix cornbread and ranch dressing into a large ziplock bag. Drench chicken in milk and put it in the bag.  Shake to coat chicken tenders.

Heat oil in a high-side skillet. Cook chicken about 5 minutes on each side or until juices run clear.


I pair it with Stovetop Cornbread stuffing and greenbean casserole.


Soft Pumpkin Cookies

My daughters love to eat these cookies year-round:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract

Preheat oven to 350° F. Grease baking sheets.

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.