oreo truffles

I also made these tasty morsels for our Valentine's Day too. Who knew we'd have so many goodies that day?! Seems like the kids brought home a bag of candy EACH from their parties. Oh well. It was a yummy day.

These will added to the ANNUAL VALENTINE's DAY food rotation.

1 pkg oreos, crushed
8 oz. cream cheese, softened
White chocolate, melted (I used the bits from the candy section in the store)

Directions:

1. Cover a cookie sheet with wax paper. Set aside.
2. Blend the softened cream cheese with some of the crushed oreos. Then stir in the rest of the oreos, leaving 1/2 c. oreo crumbs aside.
3. Refrigerate to firm up, then use a small cookie scooper to form into balls and drop in the melted white chocolate. Sprinkle a few oreo crumbs on top, or roll them in the crumbs.
4. Place on the cookie sheet and freeze until set. Keep refrigerated when NOT being devoured!

strawberry cupcakes

I made these yummy little treats for our Valentine's Day. They are tasty! And, the frosting is heavenly! WOW!

Yield: about 18 cupcakes

Ingredients:
For the cupcakes-
2 1/2 c. cake flour
1 t. baking soda
1/4 t. salt
1/2 c. (1 stick) unsalted butter, softened
1 1/2 c. sugar
2 eggs
1/3 c. buttermilk
1/4 c. oil
1 t. vanilla extract
2 c. chopped strawberries (next time I think I'll puree them instead; I'm not one for chunks of fruit in my cupcakes, but I had to try it as the recipe said at least once)

For the frosting:
1/2 c. strawberries
8 oz. cream cheese, softened
3/4 c. (1 1/2 sticks) unsalted butter, softened
1 3/4 c. powdered sugar, sifted
1/2 t. lemon juice
1 T. vanilla

Cupcake directions:

1. Preheat oven to 350*. Line cuipcake pans with paper liners.
2. Sift flour, salt and baking sida into a medium bowl. Set aside. (I don't normally "sift" unless really necessary. I this is one of those "necessary" occasions. It's worth it!)
3. In a mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time until combined. Add buttermilk, oil and vanilla, and beat until combined. Add flour mixture and stir until just combined. Fold in chopped strawberries.
4. Fill cupcake wells 3/4 full with batter. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before frosting.

Frosting directions:

1. Puree strawberries in food processor. Strain through a mesh sieve to remove seeds (I didn't do this, and it was fine). Set aside.
2. Cream together cream cheese and butter in a mixing bowl until smooth and fluffy, about 5 minutes. Add powdered sugar and mix until smooth. Add lemon juice, vanilla and strawberry puree. (Adjust the amount of puree to achieve your desired consistency.) Frost cupcakes when completely cool and EAT THESE UP! SO YUMMY!

baked ravioli

Here is another recipe we've "added to the rotation". Even JACKSON will eat it (I mean what's not to like? Noodles, cheese, and sauce.)  It's from Everyday Food.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• Coarse salt and freshly ground pepper
• 1 1/2 teaspoons dried thyme, or oregano
• 1 can (28 ounces) whole tomatoes
• 1 can (28 ounces) crushed tomatoes
• 2 pounds store-bought frozen ravioli
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated Parmesan cheese

Directions

1. Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
2. Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.
3. Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish (or 2 8x8s), and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

Crockpot French Dip Sandwiches

I found this yummy recipe from my friend Kelly. These are so yummy. They probably have your entire salt intake for the day, but YES they are tasty! Adjust your diet accordingly so you can sneak these in. :)

2 lb. beef roast
1 packet dry onion soup mix
1 can Progresso French Onion Soup
2 beef bullion cubes
Rolls
Sliced provolone cheese

Directions
- Place the beef roast, onion soup mix, can of soup, and beef bullion in a crockpot
- Cook on low for at least 6 hours
- Slice (or shred) the meat, reserving the juices in the bottom of the crockpot
- Toast the rolls, add meat and provolone, and slip under the broiler for a few seconds to melt the cheese
- Serve with juices for dipping.

taco soup

This is one of my favorite soups, if not THE favorite. I love dipping tortilla chips in to scoop out each bite. Mmmm.

1 lb. hamburger
1 small onion, diced
1 pkg taco seasoning
2 c. water
1 14 oz can crushed/diced tomatoes
2 15 oz. cans kidney beans, drained and rinsed
1 small can of mushrooms
1 can Tomato Soup
1/2 t. cumin
1/4 t. salt
1/4 t. pepper

Directions:

1. In a large pot, cook onion in 1-2 T. oil for a few minutes, then add the hamburger. When hamburger is cooked through and onions are soft and translucent, set aside and drain off fat.
2. Then add taco seasoning, water, and everything else to the hamburger and onions. (Feel free to add more cumin, salt and pepper if you need to.)
3. Bring to a boil, then reduce to low. Take off lid and let simmer 20+ minutes.

Top with:
Fiesta cheese
sour cream
crushed tortilla chips (or keep them whole and use them to SCOOP it up!)
chopped tomatoes
diced onions

*Variation? Use 1 lb. ground chicken or diced chicken breast, and use CHICKEN taco seasoning.

oamc

That is, Once-A-Month Cooking. The concept of once-a-month cooking (OAMC) is to spend a set time cooking, be it a day or two, but with an end result of having enough meals to last through the whole month. OAMC recipes usually involve freezing the meals until needed. This has increased in popularity over the past few years in response to the global recession. Several websites now provide OAMC tips and tricks.


Back in October, 3 moms and myself joined forces to do this. It was a success! We all contributed supplies and foods, prepped everything so we could just get together one morning and assemble it all. Since most recipes make a 9x13, I split each recipe into 2 8x8, which is better for our smaller family. We made these 4 recipes and I brought home a total of 10 meals! I still have a few in my freezer! Thanks gals! It was a deliciously successful venture!

Bruschetta Chicken Bake
White Bean Chicken Chili
Sarah's Chicken Enchilada Casserole
Chicken Tortilla Soup
 Pizza Bake (which is essentially, a box of noodles, a jar of spaghetti sauce, mozzarella cheese, and add your favorite pizza toppings. Mix all and bake!)

Here are some other websites if this OAMC interests you!
Once a Month Mom
Real Food 4 Real People
And there are a TON more!

white bean chicken chili

A new soup recipe! Its simliar to this recipe, but with a little twist. We really like it, and freeze part of it for later! Works great!

2 T. olive oil
1 medium onion, chopped
1 clove of garlic, minced (or 1/4 t. garlic powder)
3 chicken breasts, cooked and chopped
9 oz. package frozen WHITE corn
2- 15 oz. cans Great Northern beans, undrained
7 oz can diced green chilies
1/2 t. cumin
1/2 t. coriander
1/2 t. oregano
1/4 t. cayenne pepper, opt.
3 c. chicken broth
3 T. lime juice

Toppings:
grated cheese (pepper jack, or fiesta)
sour cream
salsa
green onions, chopped
corn tortilla chips

Directions:

1. In a large pot, saute onion and garlic in olive oil.
2. Add chopped chicken, and everything else. Stir until well blended.
3. Bring to a boil, and then turn heat to low and simmer for 20-30 minutes.
4. Serve with toppings and enjoy!

Note: the original recipe reads "I personally think this soup is better the next day...and I add a lot more garlic and cumin to make it more flavorful. Also,you can add the sour cream (1 c.) and cheese (about 2 c.) and stir it in well to make the soup more creamy; do this right before serving it!

sarah's chicken enchilada casserole

This is a really good recipe. It's the simple version of THIS recipe, I'd say. So if you don't want to take the time the make your enchiladas and roll them up, use this recipe and save yourself some time. They are JUST as tasty as the ones I'm used to rolling up! Sweet!

14 oz. Ortega medium MILD salsa (medium is too spicy for my gang)
1 c. sour cream
2 cans cream of chicken soup
10 corn tortillas
4 shredded chicken breasts (or 2 cans of chicken)
shredded cheese (we like the FIESTA cheese)

Directions:

1.  Combine salsa, sour cream and soups for the SAUCE
2.  Layer like lasagne in a 9x13 pan (or 2-8x8s as I like to; 1 for now, 1 for the freezer)
1. 1st layer- 5 tortillas, torn into bite-size pieces, covering the bottom
2. 2nd layer- 1/2 the chicken
3. 3rd layer- 1/2 the sauce
4. 4th layer- 1/2 the shredded cheese
3. Repeat layers.
4. Bake @ 350* for 45min-1 hour.
5. Serve with toppings.

 Toppings:
chopped tomatoes
sour cream
shredded lettuce
chopped green onions
quacamole
olives, etc.

chicken tortilla soup

This soup is REALLY yummy, and if you don't want to eat all of it within the next few days, freeze some. It works great!

6 c. chicken broth
1 can cream of chicken soup
1 8 oz. package cream cheese
1 roasted chicken, shredded (or 2-3 chicken breasts, cooked and shredded)

1 can whole kernel corn, drained
1 can black beans, drained and rinsed
4-5 green onions, chopped
fresh cilantro leaves, chopped (to taste)
1 can diced tomatoes
2 t. cumin
1 white onion
shredded carrots

Directions:

1. Heat chicken broth, cream of chicken sop and cream cheese in a large pot. Stir with wire whisk until smooth.
2. Add chicken and all remaining ingredients. Heat through and serve with cheese, avocado, salsa, chips or whatever you like!