Weekend Recap

Lex had a playdate on Friday and they had lots of fun. Lex and Nathan played in the backyard swinging and running until both were exhausted. Hopefully we can do this again son Bellamys - it was lots of fun for all.

I'm working on a menu plan for next week. I've got tons of food in my freezer that I need to cook. Anywho, I thought I would pull some old recipes out that I haven't made in a while.

Monday
HUSBANDS DELIGHT 

1 1/2 lb. browned ground beef
Sm. onion
Sm. jar spaghetti sauce
8 oz. cream cheese
8 oz. Mozzarella cheese
1 lg. crescent roll
2 tbsp. melted butter
1/2 c. Parmesan cheese

Brown beef, add spaghetti sauce, simmer for 10 minutes. Mix cream cheese and Mozzarella cheese together. Place over sauce mixture in large rectangular dish. Spread crescent rolls on top, butter. Sprinkle with Parmesan cheese. Bake at 350 degrees for 20 minutes.

Tuesday

CROCKPOT CHICKEN WITH BLACK BEANS AND CREAM CHEESE served over rice/noodles

4 - 5 boneless chicken breast

1 can black beans

1 can corn

1 jar hot salsa

1 8 oz package cream cheese

Take 4-5 frozen boneless chicken breasts put into crockpot. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crock pot on high for about 4-5 hours or until chicken is cooked. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour. All done and enjoy!

Wednesday

PEPPERONI PIZZA AND SIDE SALAD

Thursday

leftover night or eat out... Tim has Volleyball on Thursday.

Friday

CHICKEN CRESCENT ROLLS

2 c. chopped chicken
2 (3 oz.) pkg. cream cheese
1 tbsp. chopped chives
1 lg. bottle drained mushrooms
8 crescent rolls (unbaked tube)
Melted butter
1 pkg. seasoned croutons, crushed

Mix chicken, cream cheese, chives and mushrooms. Unroll crescent rolls, fill with mixture and reroll. Roll in melted butter and seasoned croutons. Bake in shallow pan 30 minutes at 375 degrees. Optional - top with cream sauce or chicken gravy.

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Starting Monday there is an awesome deal at Kroger on Pillsbury Products. The small rolls of cresant rolls, cinnamon rolls and grands biscuts are on sale for $1. There have been tons of coupons in the last few months for pillsbury products. I've got 25 cent off coupons for the cresant rolls which would make the rolls 25 cents when the coupon triples. Then on top of this great deal, if you buy 5 you get a $3.50 catalina oyno. Ends up being a $2 money maker... yippee. If you want to read more about this Catalina deal check out the forum at HotCouponWorld.

So, here are some of the recipes that I'm going to try when I stock up on these rolls.

Sunny Morning Star Biscuit Soufflés

Soufflés

1 can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)

4 Eggland’s Best eggs

1/4 cup Old El Paso® Thick 'n Chunky salsa

1/2 cup sour cream

1/3 cup cooked real bacon bits (from 3-oz bag)

1 cup shredded mild Cheddar cheese (4 oz)

Garnishes

Old El Paso® Thick 'n Chunky salsa, if desired

Sour cream, if desired

Heat oven to 350°F. Spray 6 (6-oz) custard cups or 6 (8-oz) ramekins with CRISCO® Original No-Stick Cooking Spray.

Cut each biscuit into 6 wedges. Using 5 wedges for each cup, arrange wedges around side of each cup with pointed ends up to form a “star.” Press dough lightly on bottoms and sides of cups (it is not necessary to completely cover bottoms and sides of cups). Set aside.

In medium bowl, beat eggs with fork or wire whisk until blended. Beat in 1/4 cup salsa, 1/2 cup sour cream and the bacon bits until blended.

Spoon 2 tablespoons egg mixture into center of each cup; top each with about 2 tablespoons cheese. Spoon remaining egg mixture over cheese in each cup. Place cups on large cookie sheet with sides.

Bake 25 to 30 minutes or until eggs are set and biscuits are golden brown. Cool 10 minutes. Garnish with salsa and sour cream.

Ham and Cheese Biscuit Sandwiches

1 cup cubed cooked ham

1 cup shredded Swiss cheese (4 oz)

1/2 cup finely chopped peeled apple

1 can (12 oz) Pillsbury® Golden Layers® refrigerated biscuits (10 biscuits)

1 Eggland's Best egg, slightly beaten

1 teaspoon water

 Chopped tomato, if desired

Heat oven to 375°F. Lightly spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. In small bowl, gently mix ham, cheese and apple. Separate dough into 10 biscuits. Press or roll 5 biscuits into 4-inch circles on cookie sheet.

Place about 1/2 cup ham mixture onto center of each circle. Press or roll remaining 5 biscuits into 5-inch circles; place over ham mixture on each. Press edges with fork to seal. Mix egg and water; brush over filled biscuits.

Bake 13 to 18 minutes or until golden brown. Cut each sandwich in half. To serve, garnish with tomato. Serve warm.

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We went to pick strawberries today with James and Melanie. It was chilly and super windy but we had a great time. I think Lex ate every strawberry that he picked ... or at least it looks that way.

We picked about 10 pounds of strawberries and they are so sweet and delicious - definitely better than anything in the grocery store lately.

I'm going to make a few chocolate covered strawberries for us because I just love them and I have the chocolate to make them on hand. I'm also going to use some of my Grands biscuts and Vanilla Whipped Cream (free at Kroger a few weeks ago) to make Strawberry Shortcakes. This is the recipe from the Pillsbury website.

PILLSBURY STRAWBERRY SHORTCAKES

Biscuits

1 can (10.2 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits (5 biscuits)

2 tablespoons butter or margarine, melted

1/4 cup sugar

Strawberry Mixture

1 1/2 pints (3 cups) fresh strawberries, sliced

1/3 cup sugar

Whipped Cream

1/2 cup whipping cream

2 tablespoons sugar

1/4 teaspoon vanilla, if desired

Heat oven to 375°F. Separate dough into 5 biscuits. Dip tops and sides of each biscuit in butter; dip in 1/4 cup sugar. Place on ungreased cookie sheet. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes.

Meanwhile, in medium bowl, mix strawberries and 1/3 cup sugar. Set aside.

In another small bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until soft peaks form. Beat in vanilla.

To serve, split biscuits; place on individual dessert plates. Top with whipped cream and strawberry mixture.

Strawberry Freezer Jam

(This isn't Mel's recipe but she inspired me to try Freezer Jam - maybe I won't have to buy so much Strawberry Preserves for Tim if he likes this)

 

2 cups crushed fresh strawberries

4 cups sugar

1 (1.75 ounce) package dry pectin

3/4 cup water

Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.

Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.

Mimi's Giant Whole-Wheat Banana-Strawberry Muffins

 

2 eggs

1/2 cup unsweetened applesauce

1/4 cup vegetable oil

3/4 cup packed brown sugar

1 teaspoon vanilla extract

3 bananas, mashed

2 cups whole wheat flour

1 teaspoon baking soda

1 tablespoon ground cinnamon

1 cup frozen sliced strawberries

Preheat the oven to 375 degrees F (190 degrees C). Grease 12 large muffin cups, or line with paper liners.

In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled.

Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.

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  And lastly, I made a really fantastic simple recipe last night that I thought you might enjoy. I've made it before with things we had on hand so I don't really have quantities... just do everything to taste.

Shrimp, peeled and deveined (about a pound)

Angel Hair Pasta (small box)

Asparagus (sliced into one inch pieces)

Lemon Pepper Marinade (I use the Kroger brand and it taste just like Lawry's)

Saute asparagus in a few tablespoons of oil oil until tender crisp. Add 1/2 bottle of marinade and stir until heated through. Add shrimp and saute until done.