Friday, September 25, 2009

Flavored Lemonade

My absolute favorite drink ever is lemonade. I love ordering flavored lemonades at restaurants. Strawberry and raspberry are always good, I've tried peach, blackberry and blueberry too. This is an easy way to flavor up ordinary lemonade. Kool-aid comes in every flavor and there are always coupons and deals to be had. I bought 20 packets last time they were on sale at walmart (combined with a coupon) and we've been enjoying them all summer. I like my lemonade to have that zing, but if you want a sweeter version add the sugar. Add frozen strawberries, limes, lemons or just ice cubes. The flavor in the picture is tropical punch- delicious.

Husband Rating: 4 1/2 stars
(his favorite flavor is grape, no joke, try it)

2 cans (12 fl oz.) frozen lemonade concentrate
1 packet (.14 oz.) unsweetened Kool-aid (any flavor)
1 TB sugar (optional)

In a large pitcher stir together lemonade and water called for. When smooth, stir in one packet of Kool-aid until completely dissolved. If desired, stir in sugar. Garnish and serve.

Thursday, September 24, 2009

What's Cookin' Good Lookin'?

It's time to put that disgusting, food splattered apron (yes mom, I'm talking to you) away and upgrade to a . . .


new apron designed and made by me!

I make them in sizes from baby doll, little girls, in-between, woman's petite to woman's tall. Just admire until I make purchasing available on my website.

Wednesday, September 16, 2009

Ritzy Chicken Nuggets

These are amazingly delicious, trust me. The are so flavorful, we seriously ate the whole pan. Next time I make these I'm going to make triple and freeze some. They are golden and crunchy and taste better than fast food nuggets. Yes, the mayo kind of ups the calories here, but compare these to any fast food chicken and you win. Baking instead of frying saves on fat here, but you aren't compromising on the taste. Your children will thank you! P.S. Be on the look out for coupons for Ritz Crackers. I couponed 4 boxes at Albertsons a few months ago, just don't pay full price!

Husband Rating: 5 stars

2 large boneless skinless chicken breasts
25 Ritz Crackers (crushed)
1/2 cup Mayo
3 TB milk
1/4 tsp. garlic salt
1/4 tsp. onion powder
1/4 tsp. Mrs. Dash garlic and herb seasoning
Dash of black pepper
1/2 tsp. sesame seeds (optional)

Preheat oven to 400. Slice chicken into bite-size pieces. In a shallow bowl combine mayo, milk, garlic salt, onion powder, Mrs. Dash and black pepper. In another bowl add crushed Ritz Crackers and sesame seeds. Dip chicken into mayo mixture and then coat with crackers. Place chicken on a greased baking sheet and cook for 20 minutes, turning halfway. Serve with your favorite dipping sauce.

Personal Pita Pizzas

Pizza makes the perfectly easy lunch or dinner, but it's too much of a pain to make hand-made dough every time I'm craving pizza. Store-bought doughs are too big sometimes and everybody wants different toppings. Say hello to the pita pizza! I stuff whole wheat pitas with all sorts of things, but they were great for a rushed pizza dough. If pitas go on sale remember to buy several bags and freeze them. I've baked these pizzas on still-frozen pita bread and it turned out great. Serve it up with a romaine salad and you have a perfectly portioned meal. This recipe is kid friendly, go crazy with the toppings!

Husband Rating: 4 1/2 stars

2 whole wheat pitas
4 TB spaghetti sauce
1/2 cup shredded cheese
1/4 tsp. Italian Seasoning
Desired toppings (ideas: pepperoni, mushrooms, olives, pineapple, green pepper, diced onion, shredded spinach, canadian bacon, ham, jalapenos or green onions)

Preheat oven to 400. Spread spaghetti sauce over each pita. Layer with cheese and desired toppings. Sprinkle with Italian Seasoning. Bake for approximately 7-8 minutes or until cheese is bubbly and pita is toasty. Cut and serve.

Toasted Tuna Sandwiches

Are there recipes that remind you of your mom? This is my "memories of mom" recipe. During elementary school and junior high I would walk home for lunch and at least once a week these delicious sandwiches would be waiting for me. I can remember my mom making stacks of them for her 5 kids to gobble up. I don't know why we smear mustard on top, but it's just part of the tradition! I started making these for my husband and have since converted him to the true way to eat a tuna sandwich. These are good with any kind of bread from whole wheat, to white, to sourdough. This recipe is easy to double, triple or even half. Enjoy!

Husband Rating: 4 stars

2 cans (5 oz.) chunk-light tuna
1 1/2 TB mayo
16 slices bread

Drain and flake tuna. Stir in mayo until moist. Spread tuna on bread and make sandwiches. Spread butter on the outside of both slices of bread. On a warm skillet toast sandwiches until golden, about 2 minutes on each side. Spread mustard on the top of each sandwich and slice diagonally.

Tuesday, September 8, 2009

Weekly Menu

Lunch: Italian Chicken Kabobs and Cucumber Pasta Salad
Dinner: Hamburgers, Fritos, Leftover Salad

Lunch: Chicken Sandwiches and Grapes
Dinner: Cheesy Soft Tacos

Lunch: Turkey Sandwiches and Deviled Eggs
Dinner: (something with pork chops?)

Lunch: Hot dogs, Fritos, Grapes
Dinner: Enchiladas

Friday: Out of town!
Saturday: Out of town!

Reheat last weekends Taquitos

Saturday, September 5, 2009

Homemade Peanut Butter Cups

I'm eating one of these melty amazing cups right now! I think I even got some chocolate on my laptop- worth it! Thanks for everybody who stopped by my table at the boutique, check back often for more yummy recipes you can make with your kids. Coordinate your peanut butter cups with the holidays. Add pink heart sprinkles for Valentines, the little red and green trees for Christmas, orange and black for Halloween . . . you get the idea. I used multi-color sprinkles for an all occasion party. Enjoy!

Husband Rating: 5 stars
(in fact, nobody has ever NOT liked these, they are a winner!!!)

1/2 cup powdered sugar
2 cups semi-sweet chocolate chips
1 cup creamy peanut butter, divided
1 TB butter, softened
4 Hershey's milk chocolate candy bars
Colored sprinkles

Break Hershey's bar into pieces and combine pieces, chocolate chips and 1/2 cup peanut butter in a microwave safe bowl. Melt in the microwave, stir until smooth.
In another bowl stir together 1/2 cup peanut butter, powdered sugar and butter until smooth. Roll into 48 tiny balls.
Line a mini muffin tin with mini muffin paper cups. Drop a teaspoonful of chocolate in each muffin cup. Fill each cup with a ball of peanut butter. Top with another teaspoonful of chocolate, enough to cover the peanut butter. Decorate with sprinkles. Refrigerate for 20-30 minutes until set.
Makes 48 peanut butter cups

Wednesday, September 2, 2009

Knorr Rice Sides Deal

I've been totally impressed with Knorr Rice Sides and guess what- they are on sale this week at Albertsons!

They are on sale for $1 each, a great price. You can get an even better deal if you combine your newspaper coupons. I found a 75 cents off 2 in the Aug 2nd Red Plum that came with the newspaper. 2 rice sides for $1.25 is great. There is also a 50 cents off 2 coupon in the All You magazine. Go get 'em!

I also jumped over to and signed up for their newsletter, samples, coupons and offers. They have recipes too, so I'll have to check them out.

Tuesday, September 1, 2009

Cream Puff Education

I don't make cream puffs very often, but whenever I do I think, "Man, I should make these more often." They have, of course, endless possibilities for dinner and dessert. For this particular batch of cream puffs I used chicken salad for dinner, ice cream raspberry for dessert. The next day I used egg salad for lunch and banana split for dessert. They store so easily in a ziploc bag in the cupboard, but they also freeze really well if you wanted them much later.
There are lots of theories on keeping cream puffs from collapsing when you take them out of the oven. I recommend making sure you mix your batter thoroughly (your arm will almost fall off) and bake them all the way. Don't be tempted to take them out early, the egg needs the full 25 minutes. You can put a slit in the top of each puff with a knife as soon as you take them out. This lets the steam out and helps them keep their shape. Enjoy!

Husband Rating: 3 1/2 stars

1 cup water
1 cup flour
1/2 cup butter
4 eggs

Preheat oven to 400. In a saucepan heat water and butter until they are boiling. Reduce heat to low and dump in flour. Stir for 1 minute, until the mixture forms a ball. Remove from heat. (This stage reminds me of playdough!) Beat in eggs one at a time until the mixture is smooth and shiny. Use an ice cream scoop to place dough on a greased cookie sheet. Bake 25 minutes or until golden brown.

Allow puffs to cool before filling. Slice the top of each puff and fill with your favorite cold filling.

This is how the puffs look just after being placed on a greased cookie sheet. They will get pretty big, so be sure to give yourself enough room between puffs. This recipe makes 12 large or 24 mini cream puffs.

Golden and delicious!!

For dinner they are stuffed with chicken salad. I used canned chicken, mayo, ranch, spinach, tomatoes, onions and a squeeze of mustard.

For dessert I used a scoop of vanilla ice cream and fresh raspberries from the garden drizzled in chocolate syrup.
A day later I made banana split cream puffs, but forgot a picture. Fill the puff with whipped cream, sliced strawberries and sliced bananas. Drizzle with chocolate. These make a beautiful dessert for guests, they just look to die for.

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