day to day cook

Kabobs

2011-06-02T14:40:00.000-07:00

BBQ Season is among us, well at least for you 4 seasons people. Here in So Cal, we can BBQ all year long. Sorry, please don't hate me. But, we still do most of our grilling from Memorial Day through Labor Day and these kabobs were the perfect way to kick off the outdoor cooking season!

You will need:
A beef steak-I used a top sirloin roast. You can use any tender cut beef you want. You are just going to cube it up anyway. Get whatever is in those Memorial Day sales!
Assorted vegetables-I used zucchini, Asian eggplant, tomato, and assorted peppers (the more colors the better!)
Pineapple
Wooden or metal skewers

First, rub your meat with some paprika, ginger, fresh finely chopped garlic, and salt and pepper. You should know by now that I don't measure when I do this kind of stuff. Just eye ball it.

Chop up all your veggies (don't forget to seed the tomato and peppers) and the pineapple into pieces as close to neat little squares as you can. Place them all in a bowl and splash a little soy sauce on top, as well as some more fresh garlic, sugar and more salt and pepper. Let both the meat and veggies sit and marinate for about 30 minutes.

Now, start kabobbing! Start placing all the items on the skewers, alternating between meat, veggies and pineapple. You can try to be all precise, making sure you get one of everything on each stick, in a nice little pattern; or you can just throw them all on haphazardly like yours truly. Don't sweat it, just have fun with it. As you get them all prepared, place them on a nice big platter for your hubby to take out to the grill. Or I guess if you're a real renaissance girl, you could do it yourself, but in my home, we leave the grilling to my husband, who I would dare say would have a good chance of winning Best in Smoke. Once all your kabobs are assembled throw the rest of the liquid that is left in the bowl over the top of the whole plate.
Okay, right about now, you might be freaking out because I didn't give you precise measurements for those veggies and meat and after all those sticks you might have something leftover. If you do, great! Toss them into a stir fry or Asian salad. YUM! But, for your piece of mind, for a rough estimate, I had 2 1/2 pounds of meat, half of an asian eggplant, half a zucchini, a whole tomato, half of each yellow, red, and green peppers, and about a cup of pineapple pieces. This made 17 skewers, which was plenty for my family, served with rice. I only ended up with a little extra meat, which I made into an all meat kabob for my carnivorous 9 year old.

Once your BBQ is heated to medium high heat, place them on the grill and heat 20-25 minutes, turning and rotating with your long BBQ tongs as needed. Or just let your hubby do it if he is a master at the grill like mine :)

© 2010-2011 Day to Day Cook - All Rights Reserved

Pork and Papas

2010-10-18T21:52:00.000-07:00

Oh yeah! This is such a yummy comfort food. And so simple to make. My husband says I must secretly be a Mexican trapped in a white girl's body because when I eat this I sop up all the juices with a tortilla and eat it like a side dish of bread.

I make this using leftover pork chops. If you don't have any leftovers, just cook them up real quick. You can find directions here. I use 3 pieces of pork to go with the following:

Chop 6 small potatoes into small pieces, season with salt, pepper, and a small amount of chili powder. Heat 2 tbsp olive oil in a large skillet over medium high heat. Brown the potatoes for about 10 minutes, stirring frequently. Turn heat down to medium low and splash potatoes with broth or water. Continue to cook, stirring occasionally, until potatoes are tender, about 20 minutes. Add water or broth as needed to keep potatoes from sticking to the bottom of the pan.

Chop the pork into bite size pieces. Add the pork into the pan with the potatoes. Stir and heat for a couple minutes.

I am ashamed to admit that my husband eats this with bbq sauce UGH, but it is best if you generously add homemade salsa on top. (And then eat it with some tortillas on the side, that's how us secret Mexican girls do it hehe)

© 2010-2011 Day to Day Cook - All Rights Reserved

Basic Pork Chops

2010-10-14T21:58:00.000-07:00

I use leftover pork chops in a few of my recipes, so I wanted to include directions for how to prepare pork chops. These are really basic preparations, so you can dress them up however you want.

Heat 2 tbsp olive oil in a large skillet over medium high heat. Season the pork chops generously with salt and pepper. Heat the pork chops for about 7 mins on each side, or until internal temperature is 160. (the cooking time will vary depending on the thickness of the chops) Remove the chops from the pan to a plate. Turn heat down to med low and add a small amount of beef broth or salad dressing (I like roasted red pepper) and heat while scraping up the browned bits from the pork chops on the bottom of the pan. Pour sauce over the top of the chops and serve immediately.

Like I said, I like to prepare extra so that I can use the leftover meat in a meal later in the week.

© 2010-2011 Day to Day Cook - All Rights Reserved

Maple and Brown Sugar Oatmeal

2010-10-12T22:33:00.000-07:00

This is another super simple recipe. I am posting it because lately my husband has become obsessed with oatmeal. He use to insist that I purchase those extremely expensive individual serving packages because he loves the maple and brown sugar flavor, but since I have mastered the art of generously sweetening the homemade stuff, he likes this even better. Thank God because those packets are not easy on the pocketbook!

So, simply prepare your oatmeal according to directions. (Little hint here, it is just 2 parts water to 1 part oats, boil water, add oats and cook until water is absorbed and oats are soft) Then the real fun begins (yes, I get excited about the little things) For each cup of oats prepared, add the following:
2 tbsp real butter
2 tbsp brown sugar
2 tbsp real maple syrup

YUM YUM

© 2010-2011 Day to Day Cook - All Rights Reserved

Saucy Chicken and Pasta

2010-10-06T20:21:00.000-07:00

Cut 1 1/2 lbs BLSL chicken breasts into palm size pieces. Heat 2 tbsp olive oil in a skillet over med-high heat. Place chicken in hot oil and saute 5 mins on each side or until browned. Meanwhile in a separate large skillet, heat on medium heat 8 oz tomato sauce, half of a 15 oz can of diced tomatoes with Italian seasoning, 2 tbsp balsamic vinegar, and 1/3 c. chicken broth. After chicken is browned, place in the sauce; cover and turn heat down to med low. Continue to cook chicken in sauce while you prepare 1 lb pasta.

© 2010-2011 Day to Day Cook - All Rights Reserved

Gingersnaps

2010-10-05T23:59:00.000-07:00

There are a few fall recipes that signal that fall is here, and gingersnaps is one of them. You know the feeling, you are enjoying a cool, crisp fall day, taking in all the beautiful colors and scenes and you get the urge to make something. Something fall-ish. The smell of cinnamon and ginger surrounding these gooey cookies will definitely do the trick. Fall is here, and we have gingersnaps to prove it!

Blue Ribbon Gingersnaps

3/4 cup shortening

1 cup packed light brown sugar

1/4 cup molasses

1 large egg

2 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

1/2 cup sugar (for dipping)

1. Preheat oven to 375 degrees.

2. Cream shortening, brown sugar, molasses and egg in large bowl. In a separate bowl sift flour, baking soda, salt and spices. Gradually add the dry ingredients to the creamed mixture, blending until mixed. Dough can be chilled for easy handling.

3. Shape the dough into balls the size of whole walnuts. Roll balls in sugar, place on baking sheet. Bake 8-9 minutes at 375 degrees. Cool on sheet one minute before transferring to rack.

Makes 3-4 dozen.

Homemade Potato Chips

2010-10-05T20:51:00.000-07:00

Okay, you won't believe how simple it is to make these. This is our new favorite quick and easy side dish to make to go along with hot dogs, sloppy joes, or sandwiches.

Wash and slice the desired amount of potatoes.
Heat oil in a deep fryer or in a large skillet over med-high heat.
Place sliced potatoes in the oil and heat, moving the potatoes around every once in a while to cook evenly. When browned and crispy, remove from the oil to a paper towel lined plate. Press another paper towel on top of the chips and blot excess oil.

© 2010-2011 Day to Day Cook - All Rights Reserved

Candy Cake

2010-10-02T21:18:00.000-07:00

I made this candy cake for my now 7 and 9 year olds birthday party. It was super easy and received tons of compliments! I saw the idea online a while back and the kids loved it so I tucked it away. Unfortunately, I don't remember where I saw it, or I would give them the credit. ;)

Candy Cake
Prepare an 8 inch round layer cake from your favorite recipe or mix. Crush 3 mini butterfinger bars. Spread a small amount of chocolate frosting on top of one of the cake layers. Spread the crushed butterfingers over the frosting. Place the second layer on top and cover the entire cake generously with frosting. Separate kit-kat bars and place around the entire outside of the cake. I used almost three whole packages of the 10pks you can purchase at Walmart for $1. Sprinkle m&ms over the top. DONE

© 2010-2011 Day to Day Cook - All Rights Reserved

French Bread Pizza

2010-10-01T22:43:00.000-07:00

Sometimes the meals I make are so simple, I feel silly even posting them. But I know that for me at least, the simple ideas are the ones I seem to overlook and then LOVE to inevitably prepare.

French Bread Pizza

Slice a loaf of French bread in half horizontally. Mix 8 oz tomato sauce with 2 tsp Italian seasoning, 1/2 tsp garlic powder and 1/2 tsp crushed red pepper flakes. Spread half of the sauce on each half of the bread. Top with grated mozzarella cheese and Parmesan cheese. Add any additional toppings desired. Place on a cookie sheet and bake at 400 for 10 minutes or until bread is crispy and cheese is melted.

Cool for 5 mins, then slice into 1 inch pieces.

© 2010-2011 Day to Day Cook - All Rights Reserved

Twice Baked Potatoes

2010-09-29T23:03:00.000-07:00

Bake the desired amount of potatoes. (I cheat and bake them in the microwave, 4 mins each) Once baked, slice of a small piece of the top of each potato, about 1/2". Scoop the flesh out of each potato and place into a bowl. Mash the potato flesh with a fork. Add 1 tbsp butter and 1 tbsp sour cream for each potato. Also sprinkle in some salt and pepper. You can add whatever additional add ins you desire. Bacon bits and cheddar cheese are standard. Once mixed, scoop the potato mixture back into each potato shell. It will mound over the top. Top with additional shredded cheese. Bake for an additional 10 minutes to crisp up and melt cheese.

© 2010-2011 Day to Day Cook - All Rights Reserved

Bacon Macaroni and Cheese

2010-09-25T22:00:00.000-07:00

Today is my sons 9th birthday. :) He absolutely LOVES bacon so when I saw this idea on the cover of Family Circle, I knew I had to make my own version for him. Here it is:

Bacon Mac and Cheese

Fry up a lb of bacon, then finely chop when cool. Meanwhile, cook 1 lb pasta. Prepare 2 batches of white sauce EXCEPT substitute bacon grease for a portion of the butter. (Just measure the bacon grease when the bacon is done cooking, add melted butter to equal the full amount needed.) Melt either 1 1/2 c. shredded cheddar cheese or 16 American cheese slices into the white sauce. Place the pasta into a 13x9 dish and mix in the cheese sauce and the bacon. Shred an additional 1/2 c. cheddar cheese over the top. Bake at 350 for 10-15 mins or until bubbly and the cheese is melted.

© 2010-2011 Day to Day Cook - All Rights Reserved

Chicken Spaghetti

2010-09-18T22:25:00.000-07:00

I feel bad even posting a recipe like this because it seems so simple that anyone can make it! BUT I also know that I am ALWAYS on the look out for more recipes that are easy but delicious, and that definitely describes this chicken spaghetti! If you don't have any leftover chicken on hand, you will have to cook some up, but this meal will still be ready in a snap. And promise me that if you don't make it a habit to have some cooked chicken on hand for quick and easy meal preparation, you will check out these posts (planned-overs and roasted chicken) and start now! Help me help you people!

Shred up 2 cups leftover chicken. Heat 1 tbsp oil in a large skillet. Slice half a green pepper and saute in oil over med-high heat with 2 minced garlic cloves until tender crisp. Add a 26 oz can spaghetti sauce, the shredded chicken, 1 tsp crushed red pepper flakes and 2 tbsp chopped fresh Italian parsley. Cook just until heated through and flavors are blended. Serve over spaghetti or any type of pasta.

© 2010-2011 Day to Day Cook - All Rights Reserved

Frozen Grasshopper Squares

2010-08-21T15:22:00.000-07:00

28 oreos, divided
1 1/2 qt. mint chocolate chip ice cream, softened
1 (8 oz) tub whipped topping, thawed
hot fudge sauce

Line a 13x9"pan with foil, with ends of foil extending over sides. Crush 20 cookies, spread crumbs into bottom of pan. Spread ice cream evenly over crumbs in pan. Top with whipped topping. Freeze 3 hrs. Remove from freezer 15 minutes before serving. Lift dessert from pan with foil handles. Cut into 16 squares. Cut remaining oreos into halves and place on half on top of each square.

© 2010-2011 Day to Day Cook - All Rights Reserved

Chocolate Chip Cream Cheese Coffee Cake

2010-08-20T15:05:00.000-07:00

1/2 c. butter
8 oz cream cheese
1 1/4 c. sugar
2 eggs
1 tsp vanilla
2 c. flour
1 tsp baking powder
1/4 tsp salt
1/4 c. milk
1/2 c. mini chocolate chips

Topping:
1/4 c. sugar
1 tsp cinnamon
1/4 c. finely chopped pecans

Cream together butter, cream cheese, sugar, eggs and vanilla. Combine dry ingredients. Mix flour mixture into butter mixture a little at a time, until smooth. Mix in milk. Stir in chocolate chips.

Spoon mixture into a greased bundt pan or 2 greased loaf pans. Sprinkle topping on top. Bake at 350 for 50-55 minutes or until a knife inserted in center is almost completely dry.

© 2010-2011 Day to Day Cook - All Rights Reserved

Almond Glazed Sugar Cookies

2010-08-19T14:55:00.000-07:00

Cookies:

1 c. butter, softened
3/4 c. sugar
1 tsp almond extract
2 c. flour
1/2 tsp baking powder
1/4 tsp salt

Glaze:
1 1/2 c. powdered sugar
1 tsp almond extract
4-5 tsp water

sliced almonds

Preheat oven to 400. Cream butter, sugar, and almond extract in a large bowl. Reduce mixer speed to low and add remaining cookie ingredients. Beat for 2 mins or until well mixed.

Roll dough into 1" balls, place 2" apart on ungreased cookie sheet. Flatten each cookie with the bottom of a glass, buttered and dipped in sugar. Bake 7-9 mins or until edges are very lightly browned. Cool 1 min on pan, then remove to wire baking rack to cool completely.

Whisk glaze ingredients together. Spread or drizzle glaze over cooled cookies, and garnish with sliced almonds (icing will set quickly so it is a good idea to put almonds on each cookie immediately after glaze.

© 2010-2011 Day to Day Cook - All Rights Reserved

Meatball Subs

2010-08-18T14:46:00.000-07:00

Prepare Saucy Meatballs, except substitute 1 (26 oz) can spaghetti sauce, or 2 c. homemade marinara.

Immediately after cooking meatballs, place 3-4 meatballs on a long roll, spooning additional sauce from the pan on top. Top meatballs with shredded mozzarella or sliced provolone cheese and grated parmesan cheese. Allow to sit for a few mins to melt the cheese, then serve.

© 2010-2011 Day to Day Cook - All Rights Reserved

Creamy Garlic Salad Dressing

2010-08-17T16:12:00.000-07:00

1 c. mayo
1 c. buttermilk
2 tbsp lemon juice
1/2 tsp Worchestershire sauce
2 garlic cloves, pressed or finely chopped

Whisk all ingredients together.

© 2010-2011 Day to Day Cook - All Rights Reserved

Menu Plan Monday

2010-08-16T15:55:00.000-07:00

Menu Plan 8/16-8/22

Monday:
breakfast~bagels
lunch~chicken tortilla soup
dinner~pork stir fry

Tuesday:
breakfast~oatmeal
lunch~chicken nuggets and french fries
dinner~fish, fried potatoes, biscuits, salad

Wednesday:
breakfast~blueberry muffins
lunch~sandwiches
dinner~meatball subs

Thursday:
breakfast~mini quiche
lunch~pasta
dinner~breakfast

Friday:
breakfast~chocolate chip coffee cake
lunch~quesadillas
dinner~supreme pizza

Saturday:
breakfast~french toast
lunch~leftovers
dinner~chicken alfredo

Sunday:
breakfast~cereal
lunch~go out
dinner~tacos

© 2010-2011 Day to Day Cook - All Rights Reserved

Cream Cheese Swirl Brownies

2010-08-14T12:59:00.000-07:00

Prepare favorite brownie batter. Pour into greased 13x9 pan.

Beat the following:
1 8oz package cream cheese, softened
1/2 c. butter, softened
1/2 c. sugar
2 eggs
1 tsp vanilla

Spoon cream cheese mixture over brownie batter and swirl into batter with a toothpick or knife. Bake brownies as directed, possibly adding another 3-5 minutes to the cook time.

© 2010-2011 Day to Day Cook - All Rights Reserved

Chicken Salad

2010-08-13T12:49:00.000-07:00

My hubby and I absolutely LOVE chicken salad. There are so many ways to make it, but this is my favorite:

2 1/2 c. cooked chicken, shredded
1/2 c. mayo
1 tsp dijon mustard
2 tbsp-1/4 c. each of the following:
(I don't measure, I just throw it all together)
diced pickles (or relish)
chopped celery
chopped dried cranberries
chopped pecans or slivered almonds

Stir in some salt and pepper. Taste and add more of any desired ingredient.

Serve on bread, pita pockets, tortillas, croissants, rolls, or on top of a bed of lettuce.

© 2010-2011 Day to Day Cook - All Rights Reserved

Saucy Meatballs

2010-08-12T12:13:00.000-07:00

OMG! Talk about comfort food! These are so delicious, and are unbelievably easy to make.

Meatballs:
1 1/2 lbs. ground beef
1 c. bread crumbs
1 egg
1/4 c. milk
salt and pepper

Sauce:
1 c. ketchup
1 tsp garlic powder
2 tbsp sugar
2 tbsp Worchestershire sauce
2 tbsp white vinegar

Stir meatball ingredients together until well combined. Form into golf ball size balls and place in a 13x9 baking dish, seperated. Place baking dish in freezer for 15 mins.

Heat 2 tbsp oil in a large skillet over med-high heat. Roll meatballs in flour seasoned with seasoned salt. Place meatballs in oil and heat until they begin to brown. Remove back to baking dish. Top with sauce and place in oven at 375 degrees for 30-40 minutes.

© 2010-2011 Day to Day Cook - All Rights Reserved

Smothered Stuffing Pork Chops

2010-08-10T12:00:00.000-07:00

I saw something similar to this on a cooking show and while theirs was dry and boring, my daughter and I agreed that we could make something similar that would be moist and tasty. Boy, were we right! This is yummy, yet easy to make, especially if you use planned-overs and use leftover stuffing from earlier in the week.

Heat 2 tbsp butter in a skillet over med-high heat. Finely chop one apple and saute in butter until soft. Remove apples from pan. Add 2 tbsp more butter into skillet. Season 6-8 pork chops with seasoned salt. Place chops in butter and heat about 7 mins on each side, until cooked to minimum internal temperature of 160. (cooking time will vary depending on thickness of chops) While chops are cooking, heat up 2 c. of leftover stuffing (or prepare packaged stuffing according to directions). Stir cooked apple pieces into stuffing and set aside. Remove chops from pan to a plate. Scoop stuffing onto chops and cover with paper towels to keep warm. Scrape up the browned bits in the pan. If grease is reduced drastically, add a small amount of butter to equal about 2 tbsp total. Sprinkle 2 tbsp flour into grease remaining in the pan and stir until smooth to make a roux. Gradually stir in 1 c. chicken broth and 1/4 c. whipping cream. Heat to boiling, reduce heat to med and stir continuously until thickened. Pour over stuffing and chops. Serve immediately.

© 2010-2011 Day to Day Cook - All Rights Reserved

Marinara Sauce

2010-08-09T11:49:00.000-07:00

Every year, my daddy gives me a whole bunch of tomatoes from his garden. I love tomatoes, and marinara sauce is one of my favorite uses for them. I will make up big batches of this and freeze them so I can enjoy the fresh tomato taste all year.

Marinara Sauce
To peel tomatoes:
Using a long handled fork or tongs, hold tomato directly over flame on stovetop (do not place into flame). Rotate and continue to hold over flame until the peel begins to bubble evenly around surface. Remove from heat and cut a slit in the peel. From there it will be easy to remove the peel from the tomato with your hands. (this is a messy job) If the peel does not remove easily, it needs to stay on top of the flame longer.
Once peeled, cut tomatoes in very small pieces. This recipe calls for 5 tomatoes, but you can easily alter the ingredient amounts to fit however many tomatoes you want to do.

Heat 1 tbsp olive oil and 2 tsp minced garlic in a skillet over med-high heat. Add tomatoes, 1 tsp sugar, 1/4 c. water, and 1 tbsp fresh chopped basil. Season with salt and pepper. Heat to boiling. Once it comes to a boil, reduce heat to med-low and simmer for about 10 minutes, until flavors are well blended and tomatoes are tender. Stir often and smash up some of the tomatoes as you stir.

© 2010-2011 Day to Day Cook - All Rights Reserved

Menu Plan Monday--Ethnic Foods

2010-08-09T11:18:00.000-07:00

You may have noticed that a lot of the foods on my menu are foods that would be considered "ethnic". Yes, America does have it's own culture of traditional foods, like fried chicken, meatloaf and hamburgers. But the great thing about this melting pot of a country is that it is made up of such a variety of influences from other countries. Just taking a 15 minute drive through my town I see Mexican, Italian, Chinese, and Greek food restaurants. These and many other influences have helped me to bring a lot of variety to our menu. I wish I could visit one of these restaurants each day of the week, but it simply isn't in the budget. I can, however dream about what I would order and recreate these wonderful dishes at home. The last couple years we did a unit study with each unit being a different country. One of my favorite things was trying all the varying foods that went with each country. Glance through my previous Menu Plan Mondays and you will find plenty of ideas for "out of this country" meals. I promise there will be plenty in the future as well. ;)

Menu Plan 8/9-8/15

Monday:
breakfast~scones
lunch~baked potato soup
dinner~chicken tostadas

Tuesday:
breakfast~maple and brown sugar oatmeal
lunch~blt wraps
dinner~pasta with fresh marinara sauce and parmesan cheese

Wednesday:
breakfast~strawberry muffins
lunch~sandwiches, grapes, chips
dinner~smothered stuffing pork chops

Thursday:
breakfast~smoothies
lunch~quesadillas
dinner~saucy meatballs, mashed potatoes, green beans

Friday:
breakfast~cinnamon toast
lunch~chicken salad
dinner~4 cheese pizza

Saturday:
breakfast~blueberry pancakes
lunch~leftovers
dinner~burritos

Sunday:
breakfast~cereal
lunch~go out
dinner~polish sausage, mac and cheese, and corn

© 2010-2011 Day to Day Cook - All Rights Reserved

Fluffy Peanut Butter Dip

2010-08-07T11:41:00.000-07:00

1/2 c. peanut butter
1 c. vanilla yogurt
1/2 c. whipped cream
1/8 tsp cinnamon

Use a dip for fruit or graham crackers.

© 2010-2011 Day to Day Cook - All Rights Reserved

Raspberry Jello Dessert

2010-08-06T11:31:00.000-07:00

"Fast Fruity Delight"

3/4 c. boiling water
1 pkg rapsberry flavored gelatin
2 c. fresh or frozen raspberries
1 c. whipped topping

Add boiling water to gelatin in a large bowl. Stir 2 min or until completely dissolved. Add berries, stir until gelatin starts to thicken. Stir 1/2 c. gelatin mixture into whipped topping with whisk until blended. Spoon into 4 dessert dishes. Cover with remaining gelatin mixture. Refrigerate 15 minutes or until set.

*recipe courtesy of Kraft Foods

© 2010-2011 Day to Day Cook - All Rights Reserved

Crock Pot Chicken and Veggies

2010-08-05T11:23:00.000-07:00

2 c. white sauce
1 1/2 lb. BLSL chicken breasts, cut into fourths
4 red potatoes, cut into small pieces
2 carrots, peeled and cut into small "matchstick" pieces
2 tbsp dijon mustard
1 tbsp dill

Combine all ingredients in a slow cooker. Cover and cook on low 6-7 hours. To serve, remove a piece of chicken and spoon a large amount of veggies and sauce on top.

© 2010-2011 Day to Day Cook - All Rights Reserved

BBQ Pork Sandwiches

2010-08-04T11:12:00.000-07:00

Place a 3-4 lb. pork roast in the slow cooker with an entire bottle of BBQ sauce. Cook all day on low. When ready to serve, pull pork apart with a couple forks and stir up to make sure all the meat gets soaked with sauce. Serve on rolls with coleslaw and other desired side dishes.

© 2010-2011 Day to Day Cook - All Rights Reserved

Crock Pot Taco Casserole

2010-08-03T10:57:00.000-07:00

1 1/2 lb. ground beef, cooked and drained (great pre-make project for food prep day)
1 tsp cumin
1/4 tsp chili powder
1 tsp garlic powder
1/2 c. beef broth
10 oz can red enchilada sauce (or 1 c. homemade)
15 oz can beans (pinto, black, or kidney), drained
4.5 oz can green chiles
1 c. corn
9 corn tortillas, ripped into small pieces

Combine all ingredients in a large crockpot. Cover and cook on high for 2-3 hours or low for 6-7 hours. Serve each portion with a handful of shredded cheddar cheese and a dollop of sour cream.

© 2010-2011 Day to Day Cook - All Rights Reserved

Menu Plan Monday--Summer Cooking

2010-08-02T10:04:00.000-07:00

One of the things about the summer heat that gets to us day to day cooks is that it is just way too hot to cook! It is easy to get that lazy feeling from the heat, or dread turning on the oven, and end up going through the drive thru or ordering pizza. But there are ways to beat the heat and use it to your advantage. Here are few things that have helped me be able to get dinner on the table, even when the temperature is in triple digits.

Slow Cooker/Crockpot:
Crockpot cooking has a lot more benefits than just helping to save time. If you want a great meal without having to heat up the kitchen, you can't beat the crock pot. You can throw the ingredients in first thing in the morning and let them cook slowly all day, resulting in a homestyle meal and a cool kitchen. These wonderful kitchen appliances also use a relatively little electricity, which is nice when trying to keep that bill high enough.

Grill:
Using a propane or charcoal grill outside is the perfect option for a hot summer day. Not only can you avoid heating up the kitchen, but grilled food by definition is lighter and lower maintenance that a creamy casserole or hearty homecooked meal. Some marinated grilled chicken or steak, a few potatoes pre-baked in the microwave, and some corn on the cob and you have an entire healthy meal that can be made outside.

Lighter options:
Consider a few days a week that you can prepare lighter summer foods that are still family-filling choices. Soup, sandwiches, and salads of course are great options. Bring picnic foods to the table with side dishes like potato salad, macaroni salad, fresh fruit, etc. Not only do most of these foods require little heat to prepare, but they are also less "heavy" which is very important when you feel like you are melting from the summer weather.

Stay cool!

Menu Plan 8/2-8/8

Monday:
breakfast~croissants
lunch~spicy black bean soup
dinner~chicken cacciatore

Tuesday:
breakfast~cream of wheat
lunch~pasta
dinner~crock pot taco casserole

Wednesday:
breakfast~scrambled eggs with ham and cheese
lunch~mac n cheese
dinner~bbq pork sandwiches, coleslaw, macaroni salad

Thursday:
breakfast~banana bread
lunch~quesadillas
dinner~crock pot chicken and veggies

Friday:
breakfast~crumb cake
lunch~topped french fries
dinner~pizza, salad, breadsticks

Saturday:
breakfast~parfaits
lunch~leftovers
dinner~french toast

Sunday:
breakfast~cereal
lunch~go out
dinner~roasted chickens, mashed potatoes, stuffing, corn

© 2010-2011 Day to Day Cook - All Rights Reserved

Waffles with Raspberry Sauce

2010-07-31T23:51:00.000-07:00

Heat waffle iron while preparing batter.

2 eggs
2 c. buttermilk
1 tsp baking soda
2 c. flour
2 tsp baking powder
1/2 tsp salt
6 tbsp shortening

Beat eggs well. Combine dry ingredients. Beat in eggs, buttermilk, and 6 tbsp shortening until smooth. Pour 1/4 c. batter onto each section of the waffle iron and cook as directed. Remove from waffle iron with a fork and serve warm with the following raspberry sauce.

Raspberry Sauce:
1 pint fresh raspberries
4 tbsp sugar
juice of half an orange
2 tbsp cornstarch
1 c. water

Stir the cornstarch into the water. Combine remaining ingredients in a saucepan. Gradually stir cornstarch mixture into pan and heat over med-high heat until boiling. Reduce heat to med-low and heat, stirring occasionally for 5 minutes, or until slightly thickened. Cool for a few minutes, then puree with a blender or if you would like it chunkier, just mash up the large pieces with a fork. Strain through a sieve if desired. Serve warm.

© 2010-2011 Day to Day Cook - All Rights Reserved

Peach Coffee Cake

2010-07-30T23:38:00.000-07:00

Peel and cut 4 peaches into 1" pieces.

Cream together:
1/4 c shortening
3/4 c. sugar
Add:
1/2 c. milk
1 egg

Combine:
1 1/2 c. flour
1/2 tsp salt
2 tsp baking powder

Stir flour mixture into sugar mixture.

Topping:
1/2 c. brown sugar
2 tbsp flour
2 tsp cinnamon
2 tbsp butter, melted

Pour 3/4 of the batter into a greased 13x9 pan. Top with peaches. Drop the remaining batter on top of peaches. Spread topping mixture over the top. Bake at 375 for 20-25 minutes.

© 2010-2011 Day to Day Cook - All Rights Reserved

Cashew Chicken

2010-07-29T23:19:00.000-07:00

Chop 2 carrots and 1 celery stalk. Heat 1 tbsp olive oil over med-high heat. Add the vegetables and stir-fry until crisp tender.

Stir together:
juice of one orange
1/2 c. water
1/4 c. honey
1/4 c. soy sauce
1 tbsp cornstarch
1 tsp garlic powder
1 tsp ground ginger

Stir sauce and 1/2 c. cashews into the vegetables. Cook, stirring constantly until sauce is thickened.

Stir in:
3 c. cooked chicken, diced or shredded

Serve with steamed rice.

© 2010-2011 Day to Day Cook - All Rights Reserved

Blueberry Muffins

2010-07-28T23:06:00.000-07:00

This is a very basic muffin recipe. They are sweet, but not too sweet. They aren't quite as soft and buttery as the ones at your local coffee shop, but they are better for you, and definitely less expensive. You can substitute the blueberries with any fruit and play around with this recipe to suit your desires. If you find a great alteration, please feel free to share in the comments.

Combine in a large bowl:
2 c. flour
1 c. sugar
1 tbsp baking powder
1/2 tsp salt

Mix:
2 eggs
1/4 cup butter, melted
1 c. milk or buttermilk

Stir into dry ingredients just until combined. Gently stir in 1 c. blueberries (I chop the blueberries into smaller pieces first). Grease 12 muffin cups or use paper liners. Fill cups 3/4 full with batter. Bake at 375 for 20-22 minutes.

© 2010-2011 Day to Day Cook - All Rights Reserved

Sopes

2010-07-27T22:56:00.000-07:00

Sopes are these wonderful little breads you can find in a Mexican market, or in the Mexican dairy section of your grocery store. If you have ever had a gordita from Taco Bell, the bread is like that but they are flat and small. You serve them like tostadas. So, go to your local store, find these awesome little breads and top them with the following:

cooked shredded beef, seasoned well (remember that AMAZING beef roast from last weekend? Use that or any leftover cooked beef roast)
sour cream
shredded cheese
diced tomatoes
shredded lettuce
taco sauce
chopped cilantro
whatever else you'd like

© 2010-2011 Day to Day Cook - All Rights Reserved

Menu Plan Monday--Smart Seasonal Shopping

2010-07-26T21:29:00.000-07:00

A smart menu planner will always take advantage of the season. What's in season right now? For those of us in summer, we have stores and farmers markets abounding in fresh fruits, especially berries. And because they are so abundant right now, they are extremely inexpensive. Stock up when you find a good deal and plan your meals around what you buy. You can also use these items on food prep day and make up a bunch of muffins, breads, sauces, or whatever you can think of to use up the fresh fruit now and be able to enjoy them later. Other things that are a great deal during summer are fresh corn on the cob, ribs, ice cream and popsicles, and bottled drinks. Pay attention to what are the good seasonal sales and use them to your advantage. During the fall, stock up on apples and pumpkin. In winter you can get baking supplies for next to nothing. Spring yields eggs, chocolate, and lemons.

Check out what I am making this week with my summer seasonal finds:

Menu Plan 7/26-8/1

Monday:
breakfast~bagels
lunch~vegetable soup
dinner~roasted chickens, mashed potatoes, corn on the cob, cornbread

Tuesday:
breakfast~oatmeal
lunch~McDonalds :)
dinner~shredded beef sopes

Wednesday:
breakfast~blueberry muffins
lunch~grilled ham and cheese, cheese crackers, melons
dinner~ribs, asparagus, baked potatoes, rolls

Thursday:
breakfast~smoothies
lunch~pasta
dinner~cashew chicken, rice

Friday:
breakfast~peach coffee cake
lunch~quesadillas
dinner~meat lovers pizza, salad

Saturday:
breakfast~waffles with fresh raspberry sauce
lunch~leftovers
dinner~spaghetti no knife

Sunday:
breakfast~cereal
lunch~go out
dinner~beef enchiladas

© 2010-2011 Day to Day Cook - All Rights Reserved

Amazing Beef Roast

2010-07-24T12:45:00.000-07:00

I can't decide if it is more amazing because of the taste, or the ease to prepare. What do you think?

Amazing Beef Roast

Slice 4 potatoes and 2 carrots and place at the bottom of a greased crock pot. Cut numerous slits in the top of a 4-5 lb beef roast. Slice a few garlic cloves and place one slice in each of the slits in the roast. The more garlic, the better. Place roast in the crockpot and dump entire contents of a jar of pepperoncini peppers on top. Cover and heat on low for 6 to 10 hours. A-MAZ-ING

© 2010-2011 Day to Day Cook - All Rights Reserved

Dessert Pizza

2010-07-23T12:27:00.000-07:00

Streusel
1-2/3 c. bread flour
2/3 c. white sugar
1/4 c. brown sugar
1/3 c. solid shortening
1/4 c. oil

Icing
1 c. powdered sugar
2 tbsp oil
1/2 tsp vanilla

Mix together streusel ingredients and store in closed container.
To make pizza: take pizza crust and add 1/2-1 tbsp oil to crust leaving 1/2 inch space around crust. Sprinkle cinnamon all around buttered crust. Top with 1 cup streusel mix(recipe above makes abo0ut 3 c. so you can either make multiple pizzas or save the extra streusel mix for a later time). Use a sifter if necessary to break up any lumps. Bake at 490 degrees for 7 1/2 minutes. Cover with aluminum foil halfway through to keep streusel from burning. Mix icing ingredients until it is of a drizzle consistency. If it is too thick, then thin with a small amount of milk--1/2 tsp at a time until you have reached your desired consistency. When finished baking, allow to cool for a few minutes then top with icing in a circular pinwheel pattern. I usually ice the pizza with a sandwich bag with the end cut off. Serve warm.

© 2010-2011 Day to Day Cook - All Rights Reserved

BBQ Chicken Wraps

2010-07-22T11:58:00.000-07:00

Using leftover chicken from a previous meal makes throwing together chicken wraps for lunch super easy. Today I made bbq chicken wraps, using leftover bbq chicken from Monday. You could also just use plain chicken and add bbq sauce when assembling.

To assemble:
Spread a small amount of mayo or ranch dressing in the center of a tortilla (could also use a vinigrette for a healthier option)
place a couple leaves of lettuce and a slice of tomato
add a couple strips of bacon
and your bbq chicken
add some sliced or shredded cheese (I like monterrey jack here)
drizzle with additional bbq sauce
fold and eat!

© 2010-2011 Day to Day Cook - All Rights Reserved

Fish Tacos

2010-07-21T11:33:00.000-07:00

mmmm...one of my favorite So Cal inspired dishes. For convenience, most of the time I use frozen fish fillets, but you can use fresh fish. Breaded and fried yields the best flavor.

cook fish as desired...like I said I just use some frozen breaded and fried fish fillets, cook in oven, then cut into small pieces. If you have small kids, fish sticks are a good option too.
steam corn tortillas
prepare tartar sauce and combine with taco sauce or salsa
cut cabbage in small pieces
shred cheddar and Monterrey Jack cheese
cut limes into wedges

Put all the ingredients out and let everyone build their own fish tacos. :)

© 2010-2011 Day to Day Cook - All Rights Reserved

Garlic Green Beans

2010-07-20T11:17:00.000-07:00

Most of the time I just steam my green beans and call it a day, but sometimes I like them with a little more flavor.

Heat 1 tbsp olive oil in a skillet. Drain and add 2 cans green beans. Sprinkle with a generous amount of garlic pepper (could instead use fresh garlic, salt and pepper). Add some slivered almonds (1/4-1/2 cup) Stir and cook until heated through and flavors are well blended.

© 2010-2011 Day to Day Cook - All Rights Reserved

Menu Plan Monday--Quick Meals

2010-07-19T10:28:00.000-07:00

You know me, I'm all about frugality. I will always tell you that it is worth it to invest time into making foods from scratch rather than paying for convenience. But that doesn't mean that I would condone spending hours and hours in the kitchen. News flash! Frugal meals do not have to take forever and quick meals do not need to cost a fortune. This weeks dinner menu features all meals that can be made in less than 30 minutes, yet are very inexpensive to make. Remember to check all the previous menu plan Mondays for more ideas make yourself a list of quick meal standbys that you can turn to when you need to get dinner on the table fast.

Menu Plan 7/19-7/25

Monday:
breakfast~yogurt with grape nuts
lunch~chicken chowder
dinner~lemon pork chops, baked potatoes, carrots, fry bread (cook potatoes 5-8 mins in microwave, then put in oven for 10 to crisp)

Tuesday:
breakfast~english muffins
lunch~sandwiches, applesauce, white popcorn puffs
dinner~bbq chicken, rice, garlic green beans

Wednesday:
breakfast~eggs and toast
lunch~ramen
dinner~fish tacos

Thursday:
breakfast~oatmeal
lunch~bbq chicken wraps
dinner~mini meatloaves, mashed potatoes, mixed veggies (prepare meatloaf in muffin pans to cook faster, you can also leave the peels on the potatoes and cut them in very small pieces to save time)

Friday:
breakfast~strawberry muffins
lunch~pasta roni
dinner~blt pizza (make ahead tip-have pizza crust in the freezer, pull out in the morning and pizza can be assembled in 5 minutes, cooked in 10)

Saturday:
breakfast~blueberry pancakes
lunch~leftovers
dinner~shrimp alfredo

Sunday:
breakfast~cereal
lunch~go out
dinner~amazing beef roast (put in slow cooker in the morning before church, dinner is ready whenever you want it)

© 2010-2011 Day to Day Cook - All Rights Reserved

Oreo Chocolate Chip Cookies

2010-07-17T22:52:00.000-07:00

2/3 c. real butter, softened
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 tbsp vanilla
1 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
2 c. semisweet chocolate chips
1 c. crushed oreos

Heat oven to 375. Mix butter, sugars, egg and vanilla thoroughly. Combine dry ingredients. Stir into butter mixture. Add chocolate chips and oreos. Drop by rounded teaspoonfuls 2"apart on ungreased baking sheet. Bake 8 minutes. Cool slightly before removing from baking sheet.

© 2010-2011 Day to Day Cook - All Rights Reserved

Fruit Cobbler

2010-07-16T22:42:00.000-07:00

One of my favorite things about summer is all the fresh fruits. An easy way to use up those fresh fruit into a yummy dessert is cobbler. This one is very basic and you can use any kind of fruit you want. My favorite is peaches!

1 c. sugar
1 c. flour
1 tsp salt
1 tsp baking powder
1/2 c. softened butter
1 egg, beaten
6 c. fresh fruit, peeled and sliced
additional 1/2 c. sugar
cinnamon
nutmeg

Stir fruit together with 1/2 c. sugar and let sit while you prepare the rest of the ingredients. Combine the first four ingredients in a large mixing bowl. Cut butter into dry ingredients. Mix in beaten egg. Place fruit in the bottom of a 8 or 9" square pan. Sprinkle with cinnamon and nutmeg. Spoon dough over the top of the fruit. Bake at 350 for 30-40 minutes.

© 2010-2011 Day to Day Cook - All Rights Reserved

Peanut Butter Cookies

2010-07-15T22:31:00.000-07:00

1 c. margarine
1 c. peanut butter
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp vanilla
2 1/2 c. flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt

Beat first 6 ingredients in large bowl. Stir in next four ingredients. Shape into 1" balls, roll in sugar and place 2" apart on an ungreased cookie sheet. Pat down with the greased bottom of a glass or a fork. (*optional-press thumbprint down into dough and fill with nuts, jam or a hershey's kiss) Bale at 350 for 6 to 8 minutes.

© 2010-2011 Day to Day Cook - All Rights Reserved

Cinnamon Chocolate Cake

2010-07-14T22:15:00.000-07:00

Cinnamon AND chocolate?! YUMMY

2 c. flour
2 c. sugar
2 tsp cinnamon
1/4 tsp salt
1 c. water
1/2 c. oil
1/2 c. butter
1/4 c. baking cocoa
2 eggs
1/2 c. buttermilk
1 tsp vanilla
1 tsp baking soda

Combine the first four ingredients in a large mixing bowl. In a saucepan, combine the next four ingredients and bring to a boil over medium heat. Pour into bowl and stir until well combined. Add remaining ingredients and mix well. Pour into a greased and floured 15x10x1" baking pan. Bake at 37 degrees for 15-20 minutes.

Delicious on its own, but can also be topped with chocolate frosting or just some sprinkle some powdered sugar on top.

© 2010-2011 Day to Day Cook - All Rights Reserved

Chocolate and Oats Bars

2010-07-13T22:08:00.000-07:00

Preheat oven to 350. Combine 1 c. flour, 1 c. oats, 3/4 c. brown sugar, and 1/2 c. butter. Reserve 1/2 c. of this mixture and press the rest into a 13x9 pan for 10 mins. Pour one can sweetened condensed milk over the top and spread over entire surface with a spoon. Sprinkle 1 c. chocolate chips and 1 c. chopped nuts over the top. Top with the reserved oat mixture, pressing it down. Bake for 25 minutes. Cool slightly before cutting.

© 2010-2011 Day to Day Cook - All Rights Reserved

Menu Plan Monday--Desserts

2010-07-12T21:01:00.000-07:00

Desserts are a must have in our house. Not only do I really like to have something sweet after meals, but it also helps the family to linger around the table a little longer. We have also been known to take our dessert and hot cocoa into the living room and enjoy it while mom (that would be me) reads aloud to the family. So, I encourage you to make desserts a regular occurrence in your home as well.

Making desserts frugal? That's easy. Just make sure you are always stocked up on the following ingredients and you will be able to make a wide range of wonderfully tasty desserts. No strange, exotic, unusual ingredients here, just basic staples to make sure you always have something yummy on the table after dinner.

flour (I keep white, whole wheat, and pastry flour)
sugar
brown sugar
powdered sugar
chocolate chips
cocoa powder
baking powder
baking soda
nuts
peanut butter
coconut
marshmallows
oats
oil
shortening
corn syrup
vanilla extract

milk
eggs
butter and/or margarine (I use margarine for the day to day stuff and butter for special items or occasions)

This week I will try to share some fabulous dessert ideas for you!

Menu Plan 7/12-7/18

Monday:
breakfast~bagels
lunch~taco soup
dinner~creamy pork and gravy with green beans and rice

Tuesday:
breakfast~cream of wheat
lunch~picnic of sandwiches, melons, cheese crackers
dinner~cheeseburger pie

Wednesday:
breakfast~peach muffins
lunch~chili dogs
dinner~chicken divan

Thursday:
breakfast~smoothies
lunch~pasta
dinner~black bean nachos

Friday:
breakfast~cinnamon bread
lunch~chicken nuggets and french fries
dinner~pizza and salad

Saturday:
breakfast~breakfast burritos
lunch~tuna macaroni salad
dinner~sloppy joes and tater tots

Sunday:
breakfast~cereal
lunch~go out
dinner~ribs, baked potatoes, carrots, and rolls

© 2010-2011 Day to Day Cook - All Rights Reserved

Amatriciana

2010-07-10T14:39:00.000-07:00

A co-worker of mine made this a few years ago, and I promptly went home and searched for a recipe. After making it a few times, I made a few adjustments and here is the perfected recipe:

8 slices bacon, diced
2 cloves garlic, pressed
1/2 tsp crushed red pepper flakes
2 (14.5 oz) stewed tomatoes
1 pound spaghetti, fettucine, or linguini noodles
1 tbsp chopped fresh basil

Cook bacon over med-high heat in a saucepan, until crisp (just a few minutes). Pour out excess grease, but leave about 2 tbsp in the pan (don't forget to save that bacon grease for other uses!). Add garlic and red pepper flakes to the pan and cook for one minutes, stirring. Add entire contents of both cans of tomatoes, turn heat down to medium and heat, breaking up the tomatoes for 10 minutes. Meanwhile, cook the pasta, al dente and drain. Stir the basil into the tomato sauce, then toss with the pasta.

© 2010-2011 Day to Day Cook - All Rights Reserved

Pecan Crusted Tilapia

2010-07-08T14:25:00.000-07:00

1/4 c. very finely chopped pecans.
4 Tilapia fillets
2 tbsp butter
1/4 c. dijon mustard
1/2 c. mayo

Coat the Tilapia fillets in the pecans, pressing to make sure they are well covered. Heat the butter in a skillet over med-high heat. Place the fillets into the pan. Cook about 2 minutes, then carefully flip and cook for another 2 minutes, just to brown. Combine dijon mustard and mayo and spread some on the top of each fillet. Continue to cook for about another 5 minutes, until done.

© 2010-2011 Day to Day Cook - All Rights Reserved

Burger Sliders

2010-07-07T13:45:00.000-07:00

You have probably noticed these little mini burgers, commonly named sliders popping up at restaurants all over the place. SO, as with so many other things I see, I thought to myself, "Hey, I can make those!" Once you see how easy they are, I am sure you will be saying the same thing.

Mini Burgers
1 1/2 lb. ground beef
1/4 c. bread crumbs
1 egg
1 tbsp Worchestershire sauce
salt and pepper
additional seasonings as desired (some suggestions--garlic salt or powder, chili powder, paprika, parsley, italian seasoning, dry mustard, the possibilities are endless)

Combine above ingredients well. Scoop out about 1/4 c. of the meat mixture and form into a mini patty-should be about 1 1/2" in diameter. Heat a skillet to med-high heat and place patties in the pan. Cook for about 3 mins on each side or until fully cooked. (you may want to cut one in half and make sure it is pink but not red or bloody on the inside) Remove to a paper towel lined plate.

For the buns you can use rolls or hot dog buns that you cut into sections. Serve immediately.

*Obviously, there are so many variations of how these can be served? How about with some bbq sauce and bacon? Or with some pepper jack cheese and avocado? You could even set up a "toppings bar" with tons of different choices for people to make their own. (great party idea!)

For mine today, I served them with homemade french fries and fry sauce. These are definitely going to become a frequent meal in our home!

© 2010-2011 Day to Day Cook - All Rights Reserved

Chicken Pot Pie

2010-07-06T13:27:00.000-07:00

How is it possible that I have not yet posted a recipe for chicken pot pie?! It is frugal, it is healthy, it is delicious! It is an all time favorite!

Chicken Pot Pie

Combine in a large skillet:
1 1/2 c. chicken broth
1 c. water
2 carrots, chopped
2 potatoes, chopped
Bring to a boil, reduce to medium and cook for 10 minutes.

Heat oven to 425.
Stir 1 c. peas and 1 c. corn into the pan.
Stir 1/3 c. flour with 1/3 c. water until smooth. Stir into vegetable mixture. Increase heat to med-high and bring to a boil. Stir continuously until slightly thickened.
Add 2 c. cooked chicken, shredded or chopped, into vegetable mixture.
Pour filling into an unbaked pie crust. Top with additional crust and cut slits in the top for steam. Bake in preheated oven for 20 mins.

© 2010-2011 Day to Day Cook - All Rights Reserved

Menu Plan Monday--Snacks

2010-07-05T10:05:00.000-07:00

Okay, I don't plan snacks. I am a pretty detailed person, but even that is too much for me. However, I do have a list of stand-by snacks that I make sure I always have on hand. (included below) When thinking snacks, think again about REAL food. If your snacks tend to be things like fruit snacks or personal size bags of chips, you have a lot of opportunity to save money on your grocery bill (and your waistline!). Try to stick with snacks that are as close to God grown as possible. Also, think about trying to include all of the food groups. If you go to mypyramid.gov you can see the suggested servings for each of the food groups and get some ideas of what foods to eat for each group.

Here is my basic list of snacks that I always keep stocked up:
hard boiled egg
cheese
yogurt
frozen yogurt bars (homemade)
applesauce (homemade)
nuts
trail mix (homemade)
granola (homemade)
granola bars (homemade)
popcorn
pretzels
crackers
fruit
veggies

I also like to try new things or new combinations, so be on the lookout here for new snack ideas!

Menu Plan 7/5-7/11

Monday:
breakfast~croissants with cream cheese and jam
lunch~garlic vegetable soup
dinner~pork roast, potatoes, carrots, fry bread

Tuesday:
breakfast~cinnamon roll oatmeal
lunch~picnic-sandwiches, rice cakes, grapes, cookies
dinner~chicken pot pie

Wednesday:
breakfast~banana bread
lunch~mac n cheese
dinner~burger sliders and homemade french fries with fry sauce

Thursday:
breakfast~eggs and toast
lunch~pasta
dinner~pecan crusted tilapia, steamed asparagus, rice and cornbread

Friday:
breakfast~blueberry coffee cake
lunch~baked potatoes
dinner~mexican pizza

Saturday:
breakfast~french toast
lunch~ranch salad
dinner~amatriciana

Sunday:
breakfast~cereal
lunch~go out
dinner~roasted chickens, corn on the cob, mashed potatoes, and biscuits

© 2010-2011 Day to Day Cook - All Rights Reserved

Fried Chicken

2010-07-03T22:26:00.000-07:00

Sorry, this is another one of those things where I don't have a recipe. Trust me, eyeball it, you can't go wrong with chicken seasoned and then deep fried in a vat of oil.

Soak the chicken pieces in a mixture of buttermilk and beaten eggs. Refrigerate. Meanwhile...

Season some flour (about 4 cups) with a generous amount of seasoned salt and pepper. Other things you can add in to the seasoning are garlic powder, paprika, dried parsley, chili powder, really anything you want. Pour an additional 1/2 c. buttermilk into the flour mixture and mix in with a fork. (I recently learned that this is the trick to having a thick chunky breading.)

Heat a large amount of oil in a deep skillet. It should be hot enough that when you sprinkle a tiny splash of water in the pan, it will pop. Turn the heat down to medium. Remove chicken from the refrigerator and dip in the flour mixture, coating generously. Place in oil and cook about 20 mins, or until breading is browned and no pink juice comes out of chicken when pierced. Remove to a paper towel lined plate. Can be served hot or packed into a picnic to be enjoyed later! ;)

© 2010-2011 Day to Day Cook - All Rights Reserved

Lemonade

2010-07-02T22:10:00.000-07:00

Is there anything that is more characteristic of summer than homemade ice cold lemonade?! Just in case there isn't any hard-up-for-cash kids in your neighborhood with their stand, here is a recipe for making your own lemonade.

Fully juice 4 large lemons. (Roll on the counter with your palm before cutting)
Place juice in 2 qt. pitcher.
Add one cup of sugar.
Fill pitcher the rest of the way with cold water.
Serve by pouring into tall glasses filled with ice.

*For a healthier version, you can dissolve 1/2 c. honey into 1/2 c. hot water and use in place of sugar.

© 2010-2011 Day to Day Cook - All Rights Reserved

Blueberry Buckle

2010-07-01T21:49:00.000-07:00

An absolute must for the summer berry season. If you are looking for a way to use up those blueberries that are so abundant right now, this is it!

1 1/2 c. sugar
1/2 c. shortening
2 eggs
1 c. milk
4 c. flour
4 tsp. baking powder
1 tsp. salt
3 c. blueberries

Topping:
1 c. sugar
2/3 c. flour
1 tsp cinnamon
1/2 c. butter, softened

Preheat oven to 375. Grease a 13x9 pan. Cream together sugar, shortening, and eggs. In a separate bowl, combine flour, baking powder, and salt. Stir into sugar mixture, alternating with the milk. Stir in blueberries (I like to cut them into smaller pieces first.) Pour into greased pan. Combine ingredients for topping and sprinkle over batter. Bake for 35-40 mins. Serve warm.

© 2010-2011 Day to Day Cook - All Rights Reserved

Biscuits n Gravy

2010-06-30T21:12:00.000-07:00

One of the world's absolute best food combinations. Biscuits, good. Sausage, good. Country gravy, too good for words. And I bet if you knew how easy they were to make, you would enjoy their comfort food goodiness much more often.

For the biscuits:
2 c. flour
3 tsp. baking powder
1 tsp. salt
6 tbsp. shortening
2/3 c. milk

Heat oven to 350. Mix dry ingredients. Cut in shortening with a pastry blender until mixture resembles "meal". Stir in almost all the milk. If dough does not seem pliable, add enough of the milk to make a soft, puffy dough easy to roll out. (Too much milk makes dough sticky, not enough makes biscuits dry.) Round up on lightly floured board. Knead and handle lightly. Roll and pat out to about 1/2" thick. Cut close together with floured biscuit cutter. Gently fit leftover bits together and roll out again. Place biscuits an inch apart on a ungreased baking sheet and cook in preheated oven for 10-12 minutes.

Sausage and gravy:
Cook 8 (or more) patties of sausage over med-high heat in a large skillet. When fully cooked, remove to a paper towel lined plate to drain. Reserve sausage grease in the pan. Sprinkle flour over the grease to an equal amount to make a roux. (For example if you have 1/4 c. grease left in the pan, add that much flour.) Stir and heat until mixture is smooth and there are no lumps. No lumps in the roux means no lumps in the gravy. Slowly add milk, about a cup. Too much milk will make for a very flavor-less gravy. Continue to heat, stirring constantly until mixture is thickened. Serve immediately by topping each biscuit half with a piece of sausage and pouring a generous amount of gravy on top.

I MUST WARN YOU, it will probably take a few attempts to perfect making the gravy. Have a packet of country gravy mix handy the first couple times just in case you need it. ;) But once you get it right, you will never go back to those powdery packets again!

© 2010-2011 Day to Day Cook - All Rights Reserved

Easy Peach Crisp

2010-06-29T13:14:00.000-07:00

Easy Peach Crisp
Prep time: 5 minutes
Cook time: 30 minutes
Servings: 4-6

Ingredients:
2 cans (15 ¼ oz each) Del-Monte sliced peaches in heavy syrup, drained (I used 6 fresh peaches instead)
1/3 c. flour
1/3 c. firmly packed brown sugar
1/3 c. old fashioned oats
¼ tsp. cinnamon
¼ c. butter or margarine, melted
Directions: Place fruit in1 qt. shallow baking dish. Combine flour, sugar, oats and cinnamon. Mix in butter until crumbly; sprinkle over fruit. Bake at 375, 30 minutes or until golden brown. Serve with ice cream or whipped cream, if desired.

*Recipe courtesy of Del Monte

© 2010-2011 Day to Day Cook - All Rights Reserved

Menu Plan Monday--Soups

2010-06-28T12:45:00.000-07:00

Last week I encouraged you to re-think lunches, toss the prepackaged processed foods and go fresher. One of the easiest areas in which to do this is with soup. I make a big batch of soup every Monday. This covers Monday's lunch, but also gives me good lunches through the week in case I make the kids pb&j or plain pasta. Soup is a good healthy filling lunch (or dinner, but I haven't been able to convince my hubby of that yet!), but not only are canned soups ridiculously overpriced, they are full of sodium, preservatives, and fat. You will be amazed at how easy it is to make some of your favorite soups at home. I usually don't post my soup recipes because I make them on Monday which is when I post my menu plans, but look for future posts where I will share some of my favorite soups and their soup-er (couldn't resist) easy recipes!

Monday:
breakfast~peanut butter and honey toast
lunch~chicken soup
dinner~grilled ham steak, seasoned potatoes, and salad

Tuesday:
breakfast~oatmeal
lunch~leftovers
dinner~chicken n rice

Wednesday:
breakfast~biscuits n gravy
lunch~picnic
dinner~ribs, baked potatoes, corn on the cob, fry bread

Thursday:
breakfast~homemade granola bars
lunch~chicken wraps
dinner~mac n cheese with ham

Friday:
breakfast~strawberry muffins
lunch~cheesy baked potatoes
dinner~pepperoni and peppers pizza

Saturday:
breakfast~cinnamon pancakes
lunch~tuna mac
dinner~red beans and rice

Sunday:
breakfast~cereal
lunch~go out
dinner~fried chicken, potato salad, melons

© 2010-2011 Day to Day Cook - All Rights Reserved

Raspberry Spinach Salad

2010-06-26T12:36:00.000-07:00

Top spinach leaves (can also use mixed greens) with:

large pieces of chopped walnuts
chunks of gorgonzola or feta cheese
shredded cooked chicken *optional

Drizzle with raspberry viniagrette (bottled or homemade) and toss immediately before serving.

© 2010-2011 Day to Day Cook - All Rights Reserved

Cinnamon Pancake Mix

2010-06-25T12:12:00.000-07:00

Super easy to make and will save you some time when the kids are begging for pancakes!

9 c. flour (I use half white and half wheat)
3/4 c. sugar
6 tbsp baking powder
1/4 c. cinnamon
4 tsp salt

Combine and store in a large container or a couple gallon size baggies.

To prepare pancakes combine 1 c. pancake mix with 1 egg, 1/2-3/4 c. milk, and 2 tbsp oil and cook as normal.

© 2010-2011 Day to Day Cook - All Rights Reserved

Broccoli Beef

2010-06-24T12:01:00.000-07:00

A favorite of my chinese-food-loving daughter

Steam one package of frozen broccoli until tender and bright green. Mix 2 tsp cornstarch with 1/4 c. soy sauce, 1 tsp garlic powder, and 1 tsp ground ginger, and 1 c. water. Using leftover beef from a beef roast, combine meat, broccoli and soy sauce mixture in a large skillet or wok. Stir and heat over med-high heat until completely heated through and sauce is thickened. Serve with steamed rice.

*to use uncooked meat, simply cut a beef roast into 1 inch pieces and saute in oil before combining with the remaining ingredients.

© 2010-2011 Day to Day Cook - All Rights Reserved

Fried Apples

2010-06-23T23:55:00.000-07:00

Simple WOW dessert

Fried Apples

3 tbsp. butter
4 large apples, cored and sliced in 3" slices
1/3 c. brown sugar
1/2 tsp. cinnamon

Heat butter in a large skillet. Put the apples, brown sugar, and cinnamon in the skillet, stir and cover. Over med-low heat, cook apples 7-10 mins or until the are soft and the syrup is thickened. After removing apples from pan, pour the excess syrup on top. Serve with a dollop of whipped cream if desired.

© 2010-2011 Day to Day Cook - All Rights Reserved

Buttermilk Fried Fish

2010-06-22T23:44:00.000-07:00

OMG yummy

1 lb. fish fillets (I used talapia)
1 c. buttermilk

1 c. cornmeal
1/2 c. flour
salt and pepper

Cut the fish fillets into manageable pieces (mine were about 4 inches long each). Place the fish into the buttermilk (in a pie plate or similar dish) and refrigerate for 30 minutes. Mix the cornmeal, flour, salt and pepper in a shallow dish similar to the one used before. Heat about 2 inches of oil in a skillet. Dip both sides of the fish pieces into the cornmeal mixture and place into the hot oil. Cook for about 4 minutes on each side, until browned and fully cooked. Remove to a paper towel lined plate before serving.

© 2010-2011 Day to Day Cook - All Rights Reserved

Menu Plan Monday--Lunches

2010-06-21T22:54:00.000-07:00

Last week we talked breakfasts, today let's talk lunches. It is very easy to get into a rut with lunches, having sandwiches almost every day, or if you have kids, child friendly favorites like mac n cheese. Unfortunately, those frozen chicken nuggets are full of fillers and preservatives, and boxed mac n cheese is about as nutritious as the cardboard in which it is contained. There are plenty of lunch ideas that are both delicious and good-for-you, and frugal too! Here is our standard list of lunches that we rotate through, but also check through my old Menu Plan Mondays for lots of other fun things that I throw in for lunch.

Tuna Salad
Egg Salad
Chicken Salad
Sandwiches
Quesadilla/Soft Taco
Baked Potato
Pasta
Salad
Soup
Leftovers

Leftovers are a great way to stretch your lunch dollar. Last night's roasted chicken becomes today's chicken salad. Sunday's stir fry becomes Tuesday's asian salad. Also, you can have a day where the only option for lunch is dinner leftovers-great way to clean out the fridge! Give up the frozen and boxed lunches, and consider some of the fresh ideas here or in my previous posts. If you have any great lunch ideas, feel free to share them here!

Check out lunches (and breakfasts and dinners) for this week:

Menu Plan 6/21-6/27

Monday:

breakfast~smoothies

lunch~chicken tortilla soup

dinner~beef roast with potatoes, carrots and homemade bread

Tuesday:

breakfast~oatmeal

lunch~leftovers

dinner~buttermilk fried fish with homemade french fries and salad

Wednesday:

breakfast~cinnamon bread

lunch~Marlboro Man sandwiches

dinner~roasted chickens, mashed potatoes, corn and cornbread

Thursday:

breakfast~cream of wheat

lunch~deluxe fries (leftover fries from Tuesday topped with cheese, bacon, and ranch)

dinner~broccoli beef with rice

Friday:

breakfast~banana muffins

lunch~picnic of sandwiches, white cheddar puffs and fruit

dinner~pizza

Saturday:

breakfast~omelets

lunch~raspberry chicken salad

dinner~spaghetti

Sunday:

breakfast~cereal

lunch~go out

dinner~chicken enchiladas

Guacamole

2010-06-19T23:12:00.000-07:00

I bet you never knew that guacamole could be this simple:

Use a paring knife to slice an avocado in half vertically. Pull the two halves apart. Pull out the seed and set aside. Scoop out the flesh of the avocado and put in a bowl. (Repeat for as many avocados as desired) Mash the avocados with a fork until smooth. Squeeze into the bowl the juice of one lime for every 4 avocados. Stir to combine thoroughly. Salt to taste.

Optional:
add a small amount of finely chopped fresh cilantro or some diced tomatoes

To store:
add the avocado seed back into the bowl, cover and put in the refrigerator

© 2010-2011 Day to Day Cook - All Rights Reserved

Chicken Alfredo Pizza

2010-06-18T23:06:00.000-07:00

Top a pizza crust with:

Alfredo sauce
2 c. cooked chicken
3 c. shredded mozzarella cheese
sprinkle with parsley (fresh is best)

Cook at 400 degrees for 10-12 minutes.

© 2010-2011 Day to Day Cook - All Rights Reserved

Rice Krispies Treats

2010-06-17T23:04:00.000-07:00

A classic! Sometimes you can't beat the simple things.

Rice Krispies Treats

¼ c. margarine
40 large marshmallows
6 c. rice krispies

Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from, heat. Add rice krispies. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into buttered 13x9x2 pan. Cut into squares when cool.

© 2010-2011 Day to Day Cook - All Rights Reserved

Sausage Stuffed Cheesy Shells

2010-06-16T23:00:00.000-07:00

This is one of my family's favorite meals. It is the perfect meal for a crowd!

1 lb large shell shaped pasta (the kind that can be filled)
1 lb ground sausage (you can use fancy italian sausage or just plain Farmer John breakfast sausage)
1 jar or can spaghetti sauce (26 oz)
2 C medium white sauce
1 C shredded cheddar cheese

Cook pasta shells as directed. Meanwhile, brown sausage; drain. Mix sausage into spaghetti sauce. Add ½ C cheddar cheese to white sauce. Heat until cheese is melted. Pour a small amount of cheesy white sauce into a 13x9 pan (just so the shells won’t stick). Fill each shell with the sausage/sauce mixture and place in pan. Pour cheesy white sauce over shells. Top with remaining cheese. Bake about 10 mins, just until cheese is melted and sauce is bubbling.

Goes great with salad and bread.

Serves 6 to 8.

© 2010-2011 Day to Day Cook - All Rights Reserved

Trail Mix

2010-06-15T22:51:00.000-07:00

If you love trail mix as much as we do, you may have noticed that it is quite pricey. However, you can make your own trail mix easily and for much less expensive.

For a traditional trail mix simply combine equal parts of the following:
raisins
M&Ms
whole almonds
peanuts

You can also add any of the following (or use your creativity to come up with additional ideas)

popcorn
cashews (or other nuts)
Cheerios, Chex or other cereal
yogurt covered raisins
dried cranberries, dried bananas, etc
pretzels
chocolate chips
cheese crackers
bagel crisps

This is an awesome filling healthy snack for summer road trips!

© 2010-2011 Day to Day Cook - All Rights Reserved

Menu Plan Monday--Breakfasts

2010-06-14T22:01:00.000-07:00

Breakfast is one of the areas that has the biggest opportunity to save some money. If you typically have cereal, frozen waffles, or another type of convenience food for breakfast, there are many other choices that are much less pricey, but still quick and easy. Here are some ideas for breakfast foods to add to your menu:

Eggs with toast, breakfast meats, etc
Huevos Rancheros
Biscuits n Gravy
Breakfast Burritos
Mini Quiche
Yogurt (with homemade granola)
Smoothies
Bagel, Toast, or English Muffin with choice of toppings
Muffins or Breads
Crumb Cake, Coffee Cake, etc .
Oatmeal, Cream of Wheat, etc.
Rice
Pancakes, Waffles, French Toast
Obviously, there are lots of different options listed above and things that haven't even been mentioned. You can see that it is very easy to bring a little more variety to the breakfast table, and avoid falling into the trap of serving cold cereal everyday. The cutesy cereals that your children beg you for not only have as much sugar as a candy bar, but they can equal some big bucks at the grocery store. Most of the things listed above cost pennies per serving, yet with a little planning, they can just as quick and easy to serve. Use your food prep day to make things like mini quiches, fruit breads, and pancakes. Put them in the freezer, then simply pull out the night before you would like to serve. Nutritious, delicious breakfast in minutes!

Menu Plan 6/14-6/20

Monday:

breakfast~bagels

lunch~basic veggie soup

dinner~Swedish meatballs

Tuesday:

breakfast~oatmeal

lunch~leftovers

dinner~bruschetta chicken

Wednesday:

breakfast~bran muffins

lunch~sandwiches

dinner~sausage shells

Thursday:

breakfast~yogurt with homemade granola

lunch~baked potatoes

dinner~meatloaf, mashed potatoes, green beans

Friday:

breakfast~cinnamon toast

lunch~nachos

dinner~chicken alfredo pizza (using leftover alfredo sauce)

Saturday:

breakfast~pancakes

lunch~asian salad

dinner~burritos

Sunday:

breakfast~cereal

lunch~go out

dinner~steak, twice baked potatoes, carrots, fry bread

Fettucine Alfredo

2010-06-12T23:19:00.000-07:00

One of my favorite meatless meals...even more delicious with some chicken or shrimp

1 tbsp. Margarine
2 cloves garlic, minced
1 tbsp flour
1 1/3 c. skim milk
2 tbsp. cream cheese
1 ¼ c. parmesan cheese
4 c. fettucine, cooked
2 tsp parsley
pepper

Melt margarine over med heat. Add garlic, saute 1 min. Stir in flour. Gradually add milk, stir until blended. Cook, stirring constantly, 8 mins or until mixture is thickened and bubbly. Stir in cream cheese. Cook 2 mins. Add 1 c. parmesan cheese, stirring constantly until melted. Pour sauce over fettucine and toss well to coat. Top with remaining parmesan cheese, parsley and pepper.

© 2010-2011 Day to Day Cook - All Rights Reserved

Snickerdoodles

2010-06-11T23:02:00.000-07:00

My favorite cookie! I could just eat the whole batch.

1 c. shortening
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

Heat oven to 400. Mix shortening, sugar, and eggs thoroughly. Blend dry ingredients, then stir into sugar mixture. Roll into balls the size of small walnuts. Roll in a mixture of 2 tbsp sugar and 2 tsp cinnamon. Place 2" apart on baking sheet. Bake 8-10 mins.

*recipe courtesy of Betty Crocker 1961 cookbook

© 2010-2011 Day to Day Cook - All Rights Reserved

Cheesy Macaroni and Ham Bake

2010-06-10T22:53:00.000-07:00

Grease a large casserole dish. Cook 1 lb. macaroni al dente. Whisk together 6 c. milk and 2 c. flour in a saucepan. Heat over low heat and continue whisking until slightly thickened, about 7 minutes. Stir in 3 c. shredded cheddar cheese and 1 c. parmesan. Once melted, add 2 c. cooked ham (cut into small pieces) and some salt and pepper. Then gently stir in cooked macaroni and pour the mixture into the casserole dish. Cut 12 slices of American cheese into strips (a crinkle cutter adds a nice effect). Arrange cheese strips onto top of casserole making a lattice top. Bake at 350 for about 20 minutes, until heated through and cheese is melted.

© 2010-2011 Day to Day Cook - All Rights Reserved

Strawberry Sweetcakes

2010-06-09T20:47:00.000-07:00

Kind of like Strawberry Shortcake but sweeter!!

2 c. flour
1 1/2 c. sugar
3 1/2 tsp baking powder
1 tsp salt
1/2 c. shortening
1 c. milk
1 tsp vanilla
4 egg whites

2 c. strawberries
sugar
whipped cream in a spray can

Wash and cut the stems off the strawberries, then cut into quarters and place in a large bowl. Sprinkle some sugar over the top generously.

Heat oven to 350. Grease and flour a cupcake pan (or use paper cupcake liners). Combine flour, sugar, baking powder and salt. Add shortening, 2/3 c. milk, and vanilla. Beat 2 mins on medium speed on mixer. Scrape sides and bottom of bowl constantly. Add the rest of the milk and egg whites. Beat 2 more minutes, scraping bowl frequently. Pour into pan, filling cups 2/3 full. Bake 25-30 minutes. Cool completely. Slice the top section of each cupcake across the top 3/4 of the way, so it is still connected. Spoon a small amount of strawberries into the opening of each cupcake, then squeeze some whipped cream in the opening as well.

© 2010-2011 Day to Day Cook - All Rights Reserved

Baked Potato Soup

2010-06-08T20:27:00.000-07:00

6 baked potatoes
1/2 c. butter
1/2 c. flour
4 c. milk
1 tsp salt
1/2 tsp pepper
1/2 c. crumbled bacon
1 c. shredded cheddar cheese
3/4 c. sour cream

Melt butter in a large pot over medium heat. Stir in flour, salt and pepper and heat just until bubbly (only a few seconds). Gradually stir in milk. Continue to heat until it comes to a boil. Boil for 1 minute or until thickened. Cut baked potatoes into small pieces and stir into sauce. Add half of the bacon, cheese, and sour cream. Scoop into bowls and top with remaining ingredients.

© 2010-2011 Day to Day Cook - All Rights Reserved

Menu Plan Monday--Master Shopping List

2010-06-07T19:28:00.000-07:00

Part of what makes menu planning such a wonderful time saver is the fact that you won't have to run to the store at the last minute to get an ingredient that you need for dinner! If you have made your list and checked it twice, you will have everything you need to make all your meals for whatever period of time you have planned. Part of making that happen involves having a good master shopping list. When you go through your menu plan you will write down the ingredients you need for each recipe, but you need a list of things that you always want to keep on hand, like flour, butter, milk, etc. Having a good master shopping list will ensure that you always have the basic necessities on hand to be able to make any dish your heart desires. It takes time to perfect a good master list (I still find myself altering mine), but when you have one, you will see it is well worth the time investment.

I'm still trying to find a way to upload my shopping list here to help all of you create yours, but in the meantime...
just start a basic list of things that you know you need on a regular basis. Whenever you find you are out of something you need, just add it to your list. In no time, you will have a good master list going!

What I do with my master shopping list is this:
Place inside a plastic sheet protector and put inside the pantry door. Whenever you run out of something, you can highlight the item right on the sheet protector with a dry-erase marker. (Train your family to do this!!!) Then when it is time to go shopping, you can just remove the whole thing and take it to the store. Once you are done shopping, erase your highlighted marks and start over.

Menu Plan 6/7-6/13

Monday:
breakfast~smoothies
lunch~baked potato soup
dinner~salisbury steak

Tuesday:
breakfast~cream of wheat
lunch~leftovers
dinner~chorizo quesadillas

Wednesday:
breakfast~banana bread
lunch~sandwiches
dinner~roasted chickens

Thursday:
breakfast~granola bars
lunch~pasta
dinner~cheesy macaroni and ham bake

Friday:
breakfast~crumb cake
lumch~quesadillas
dinner~pizza

Saturday:
breakfast~omelets
lunch~tuna macaroni salad
dinner~fettucine alfredo

Sunday:
breakfast~cereal
lunch~go out
dinner~enchiladas

© 2010-2011 Day to Day Cook - All Rights Reserved

Chef Salad

2010-06-05T19:20:00.000-07:00

Named because of ingenious use of various leftover foods in the restaurant kitchen, the chef salad is a wonderful planned-over food and a great way to use up whatever you have laying around your kitchen. The variations are endless, but listed below are the must-have ingredients in a chef salad.

Top your basic salad greens with:

hard boiled eggs (boil ahead of time on food prep day!)
shredded cheddar cheese
deli turkey and ham, sliced julienne
variety of vegetables including carrot shreds, cucumbers, and tomatoes

You can top with any dressing, but French is traditional and I love it with ranch! Don't forget the croutons!

© 2010-2011 Day to Day Cook - All Rights Reserved

Meat Lovers Pizza

2010-06-04T19:08:00.000-07:00

This pizza is to die for! Perfect if you have carnivores like me! I try to make it when I know I will have leftover meats from other dishes. Like my leftover sausage from Peppers and Eggs, ham from Cheesy Macaroni, and bacon from Twice Baked Potatoes. I love Planned Overs!

Meat Lovers Pizza

Top one batch pizza crust with:
1 c. pizza sauce (I just mix some Italian seasoning into tomato sauce)
2-3 c. shredded mozzarella cheese (we are cheese lovers here!)
pepperonis
chopped bacon (if bacon is cooked ahead of time and chilled you can easily just crumble with your hands)
sliced ham, cut into small pieces
cooked sausage
(you can use any meats you want!)

Bake at 400 for about 15 mins.

© 2010-2011 Day to Day Cook - All Rights Reserved

Baking Mix

2010-06-03T18:59:00.000-07:00

Thursday is my food prep day and this baking mix is one of the things I will make up ahead of time to make meal preparation even easier! It can be used in place of Bisquick to make things like pancakes, biscuits, muffins, and fruit cobblers.

4 1/4 cups all-purpose flour
2 tablespoons baking powder
1 1/2 teaspoon salt
1 teaspoon cream of tartar
1/2 teaspoon baking soda
3/4 cup instant nonfat milk powder or dry buttermilk powder
1 cup vegetable shortening plus 2 tablespoons

Simply combine all dry ingredients and then cut in shortening using a pastry blended until evenly distributed. Store in a covered container or a large baggie.

© 2010-2011 Day to Day Cook - All Rights Reserved

Oatmeal Scotchies

2010-06-02T18:54:00.000-07:00

One of my favorite cookies!

3/4 c. butter, softened
3/4 c. sugar
3/4 c. brown sugar
2 eggs
1 tsp vanilla
1 1/4 c. flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
3 c. oats
2 c. butterscotch morsels

Preheat oven to 375. Beat butter and sugars until creamy. Add eggs and vanilla. Combine flour, baking soda, cinnamon and salt. Stir the butter mixture into the dry ingredients. Stir in oats and butterscotch morsels. Drop by large spoonfuls onto a cookie sheet. Bake for 8 to 10 mins, until edges are brown and centers are still soft. Cool on pan for 2 mins and then remove to wire rack to cool completely.

© 2010-2011 Day to Day Cook - All Rights Reserved

Garlic Lime Chicken

2010-06-01T18:37:00.000-07:00

OMG this recipe is such a family pleaser. So good, and S-I-M-P-L-E. It is modified from a recipe found at Saving Dinner (have I mentioned how much I LOVE that site?!)

Garlic Lime Chicken

Heat 2 tbsp olive oil over med high heat in a large skillet. Sprinkle chicken pieces (any type you want) with salt and pepper, followed by paprika and garlic powder. (I can't be bothered to measure and mix, I just sprinkle it right on the chicken-just be careful!) Place chicken pieces in oil and brown about 3 minutes on each side. Turn heat down to medium low. Use a fork to completely squeeze out all of the juice of a lime on top of the chicken. (one lime will do well for up to 8 pieces of chicken) Put a lid on the pan and continue to cook until no longer pink in center. (time will vary depending on what type of chicken you use-BLSL about 10 minutes, bone in pieces 15-20) Check the pan every few minutes and add some liquid (water or chicken broth) if it starts to get dry.

Delicious served with tortillas, rice, corn, and beans El Pollo Loco style :)

© 2010-2011 Day to Day Cook - All Rights Reserved

Menu Plan Monday--Food Prep

2010-05-31T18:16:00.000-07:00

One of the things that has been a lifesaver for me in making menu planning successful is having a food prep day. Every Thursday I take some time in the afternoon to prep some items that will make meal preparation easier later. I shop on Wednesdays so that means the day after I shop, I go through and chop fruits and veggies, grate cheese, make up salad mix, etc. That way when when my kids want a quick snack, it is all ready to go. And when it is time to make dinner, half the work is already done. On the weeks that I don't shop I will spend the time making up some things that will make meal prep go faster on other days. Making up muffin mix, pancake mix, pie and pizza crusts to throw in the freezer, or making up snack items like granola or trail mix. This time is well invested when I am able to reap the benefits of my labor for weeks to come. Here is this week's menu with notes indicating where I prepped ingredients ahead of time.

Menu Plan 5/31-6/6

Monday:
breakfast~yogurt with homemade granola (granola made on prep day)
lunch~beef and bean chili verde
dinner~ravioli and Caesar salad

Tuesday:
breakfast~mini quiche (made on food prep day and frozen)
lunch~leftovers
dinner~garlic lime chicken, rice, corn, tortillas

Wednesday:
breakfast~cinnamon muffins (using muffin mix made on food prep day)
lunch~picnic
dinner~pork chops with potato stars

Thursday:
breakfast~peanut butter toast
lunch~pasta
dinner~salsa steaks

Friday:
breakfast~blueberry danish
lunch~nachos
dinner~meat lovers pizza (using pizza crusts made on food prep day and frozen, and cheese grated on food prep day)

Saturday:
breakfast~waffles (using pancake mix made on food prep day)
lunch~chef salad (using salad mix and hard boiled eggs made on food prep day)
dinner~tuna casserole

Sunday:
breakfast~cereal
lunch~go out
dinner~fried chicken, potato salad

© 2010-2011 Day to Day Cook - All Rights Reserved

Everything Cookie

2010-05-29T18:13:00.000-07:00

This recipe has circulated with many names (everything but the kitchen sink cookies, monster cookies, cowboy cookies). A cookie by any other name is just as delicious.

1 c. butter (use the real thing here, it is worth it)
1 c. oil
1 c. sugar
1 c. brown sugar
4 eggs
1 tbsp vanilla
3 c. flour
1 tsp salt
1 tsp cream of tartar
1 tsp baking soda
1 c. oats
1 c. chocolate chips
1 c. butterscotch or peanut butter chips
1 c. coconut
1 c. crispy cereal like corn flakes or rice krispies
1 c. raisins or dried cranberries
1 c. chopped walnuts or pecans

Preheat oven to 350. Cream butter, oil and sugars. Add eggs and vanilla and beat until thoroughly combined. In a bowl, combine flour, salt, cream of tartar, and baking soda. Stir dry ingredients into the creamed mixture, followed by oats, chocolate chips and other chips, coconut, cereal, raisins or dried cranberries, and nuts.
Drop by large spoonfuls onto greased cookie sheets and bake 10-12 minutes. Cool on pan for 1 minute and then remove to cooling rack to cool completely.

© 2010-2011 Day to Day Cook - All Rights Reserved

Mexican Pizza

2010-05-28T17:27:00.000-07:00

Since we have pizza every Friday, it's nice to keep it interesting by making lots of different varieties. This is pizza is very different and it is one of my kids favorites.

Top one large rectangle pizza crust with:

1 (8 oz) can tomato sauce
1/2 c. sour cream
2 c. shredded cheddar jack cheese
1 pound cooked and drained ground beef (you can add taco seasoning for more flavor)
1 diced tomato
1 small can sliced olives
some sliced jalapenos

Bake at 400 for 12-15 minutes.

© 2010-2011 Day to Day Cook - All Rights Reserved

Chocolate Chocolate Chip Cookies

2010-05-27T18:22:00.000-07:00

I am not usually much of a chocolate person, but I have really been craving these cookies lately. And considering it only takes 16 minutes from start till the first batch comes out of the oven, I would say they are the perfect antidote for anyone's chocolate craving.

Chocolate Chocolate Chip Cookies
3 c. flour
3/4 c. cocoa powder
1 1/2 tsp. baking soda
1 1/2 c. softened butter
1 c. sugar
1 c. brown sugar
3 eggs
1 tbsp vanilla
2 c. chocolate chips

Preheat oven to 350. Whisk together the flour, cocoa, and baking soda. Cream butter and sugars. Add eggs and vanilla. Stir in flour mixture, then the chocolate chips. Drop spoonfuls onto ungreased baking sheet. Bake 8-10 minutes. Cool on pan for 1 minute and then remove to a wire rack to cool completely. Makes 4 dozen.

© 2010-2011 Day to Day Cook - All Rights Reserved

Honey Mustard Chicken

2010-05-26T16:17:00.000-07:00

Preheat oven to 400. Line a baking pan with foil, grease the foil. Mix together 1/4 c. honey, 1/4 c. cider vinegar, 1 tbsp dry mustard, 1 tsp dijon mustard, juice of half a lemon, 1/2 tsp thyme, and 1/4 tsp oregano. Place chicken in prepared pan and brush both sides with honey mustard sauce. Bake for 15 minutes, then pour remaining sauce over the top. Continue baking until fully cooked to 165 degrees internal temperature. (The cooking time will very greatly depending on the type of chicken you use). Transfer to serving plate and garnish with slices of the remaining half lemon.

© 2010-2011 Day to Day Cook - All Rights Reserved

Chicken Garlic Soup

2010-05-25T00:51:00.000-07:00

This soup is loaded with garlic. That, and the fact that with a few kitchen gadgets, it is super simple to throw together, make it the perfect soup to make when you aren't feeling well.

1 tbsp olive oil
6 cloves garlic, minced (use a garlic press to make this step go much faster)
1 stalk celery and 2 carrots, finely chopped (use a food chopper to make them as small as confetti!)
1 tsp thyme
salt and pepper
2 c. cooked chicken
6 c. chicken broth

Heat oil over medium heat in a large pot. Add garlic, celery, carrots, thyme, salt and pepper. Heat and stir until flavors are blended, about 2 mins. Add cooked chicken and broth. Heat to boiling. Reduce heat to low and simmer for at least 2 hours.

© 2010-2011 Day to Day Cook - All Rights Reserved

Menu Plan Monday--Coupons

2010-05-24T15:15:00.000-07:00

We've all seen them. Websites or personal testimonies promising that you can shop for free or close to it by using coupons. Now, I know that this does work for some people, in fact I have friends who have had much success shopping with coupons. In fact, I used to do coupon shopping, and I was pretty good at it, if I do say so myself, saving 30, 50, 60 dollars or more a week. I know that coupon shopping has it's place. I also know that in my own personal experience, it did not give my family the most bang for it's buck. Here are a few reasons why coupon shopping does not work for us:

1) Our stores no longer truly double. During my coupon shopping hay day, there were two stores in my area that doubled coupons. They would give the amount on the coupon, plus an additional discount of up to a dollar. That means if I had a coupon for $2.50 off a $6 item, I would actually get $3.50 off making in the item $2.50. Depending on the item, this could equal a very good deal. However, NOW, our local grocery stores only double up to dollar. Meaning if I have a coupon for 35 cents, they will add an additional 65 cent discount, making it a dollar off total. So, if I have any coupon for $1 or more, I will not receive any added savings. Well, for the majority of items, I wouldn't have even have considered purchasing them unless I had a $1 off coupon anyway (which would have made my savings $2). It is not very often that I find an item that the savings are worth it, so infrequently in fact, that it is not even worth the time looking.
*If have a store in your area that truly does double coupons, it is worth it for you to do some homework and see if your savings would be substantial enough to make couponing worth your time

2) I never receive coupons for REAL food
When I was having much success with coupons, I was getting lots of food for very little money. The problem, however, was that I wasn't really receiving any real food. Some examples of items that I could get for free would be things like granola bars, juice boxes, canned soup, boxed potatoes, brightly colored kids yogurts, dessert mixes, and sugary cereals. I did love that I could get lots of condiments for next to nothing, but if I have nothing to put them on, then what is the point? When was the last time you saw a coupon for milk? Or eggs? A whole chicken? When my kids were little, it wasn't as difficult to pull together a meal using bits and pieces of things I got with coupons, but as my family grew, so did the demand for real, quality foods. I don't need a little box of seasoned rice mix, I need a big bag of rice. When they start making coupons for fresh fruits and vegetables, meats, baking goods, and dairy items, I will be the first in line with my old coupon organizer. In the meantime, it isn't worth the time just to get a bunch of processed, calorie-laden, over-sugared convenience foods just because they were free.
*If you receive coupons for real food, more power to you. In my years of couponing, I can count on one hand the offers I received for milk, and each of them required a purchase of some over-priced junk food. I have been told that people have had much success with wine tags, which have coupons for real food, but in my searching I have yet to find one that does not require the purchase of the wine. If you can find them, you will have some great savings there.

3) My grocery store does not accept some coupons printed off my computer.
Yes, I know that they are required by law to do so, and that if I kick and scream they will do it. Honestly, I don't want to have to fight with someone every time I want a good deal. I personally don't want to damage my witness as a woman who loves God and others by becoming known as the crazy coupon lady who is always causing trouble. When the hassle becomes greater than the reward, it is not worth it.
*As far as I know, most major grocery chains are really good about this. My regular grocery store is not quite with-the-times in this area. If you find a store that doesn't give you any problems, you may be able to save a lot with coupons printed from the internet.

4) A lot of times, the generic brand is still cheaper than the deal with a coupon
Most of the items that you can find coupons for are expensive at regular price (that is why they need coupons, duh!) At regular price, they are outrageously priced. With a sale price, they become not-so-outrageous. Subtract out the coupon, they become reasonable. Double the coupon, they become a value. A store brand is already a value. No sale prices, no discounts, it is already value priced because the company doesn't have to re-coup it's marketing and advertising costs. More often than not, after I found the item that I have some great deal for, I would glance over at the store brand of the same product and find that it was around the same price, sometimes even cheaper. Even it was a couple cents more, it didn't cost me any time at all to get the store brand deal.
*A lot of times, the store brand product is exactly the same as the national brand. Sometimes, it is not the same. If you have items that you are brand loyal to, look for coupons just for that item. You can visit the company's website or do a search for what you want. And if your grocery store does not have inexpensive prices on it's own brand of items, you may want to look at other stores and other brands to see who has the best overall value.

There are two main exceptions to my general non-coupon using rule.
1) If I am already going to buy the item anyway
AFTER I have made my menu plan, AFTER I have made my shopping list, I will check to see if there are any coupons available for the items I am going to be purchasing. If I am going to be getting BBQ sauce anyway, maybe it will be a better deal to use a coupon on Kraft than to buy the store brand like I usually would. These instances are few, but it is worth checking.

2) Non-food items
Each week, I will check the ads for deals that I can get on hygeine and cleaning items. A lot of times, between sales, coupons, and the drug store rewards programs you can get these items for free. I still compare with the store brand, but unlike food items, these items are usually a better deal with the discounts. The stock pile that I have on free (or close to it) household goods will last me a couple years. You can also sell these items at garage sales or donate them to people in need so that makes the value even better.

I know that each area of the country and each family is different, and if you think coupons might work for you, I certainly do not want to discourage you. My goal in this post is simply to give you some things to consider when deciding if coupon shopping is worth it for you. I also hope that I have shown that you do not need to use coupons in order to save a lot on your grocery bill.

Menu plan 5/24-5/30

Monday:
breakfast~croissants
lunch~chicken garlic soup
dinner~tuna steaks, salad, beans, bread

Tuesday:
breakfast~oatmeal
lunch~picnic
dinner~McDonalds

Wednesday:
breakfast~banana bread
lunch~egg salad
dinner~honey mustard chicken, asparagus, rice, homemade bread

Thursday:
breakfast~smoothies
lunch~baked potatoes
dinner~cheesy macaroni and ham, salad

Friday:
breakfast~coffee cake
lunch~franks and beans
dinner~mexican pizza

Saturday:
breakfast~peppers n eggs
lunch~chicken wraps
dinner~shrimp scampi

Sunday:
breakfast~cereal
lunch~go out
dinner~steak, twice baked, potatoes, carrots, fry bread

© 2010-2011 Day to Day Cook - All Rights Reserved

Peppers and Eggs

2010-05-22T16:01:00.000-07:00

Slice 1 red and 1 green bell pepper. Heat 2 tbsp oil over medium high heat in a large skillet. Add peppers to pan and heat until browned, then turn heat down to medium low. Beat 12 eggs with some salt and pepper. Once peppers are soft, pour eggs over the top, and cook over medium heat until no longer runny.
*You can also add some ground sausage with the peppers for an even heartier breakfast. Also great with some shredded cheese on top :)

*modified from Depression Cooking with Clara found here

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Granola Bars

2010-05-21T15:43:00.000-07:00

So easy even the kids can prepare them!

4 tablespoons melted butter
1/2 cup honey
1 teaspoon vanilla
2 eggs lightly beaten
1/4 teaspoons salt
1/2 cup whole wheat flour
2 teaspoons cinnamon
1/2 teaspoon baking powder
4 cups quick oats
1 cup raisins

Preheat oven to 350. Grease a 13x9 pan. Mix melted butter, honey, vanilla, and eggs in a large bowl. Combine dry ingredients in another bowl. Gradually add the dry ingredients into the honey mixture, then stir in raisins. Spread into prepared pan and pat down. Bake for 15 minutes or until golden brown. Cool and slice into bars.

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4 Cheese Pizza

2010-05-20T20:27:00.000-07:00

One of the greatest meatless meals ever. Add a salad and you are all set.

After preparing pizza crust...

Mix 2 (8 oz) cans tomato sauce with some italian seasoning (I also like to add crushed red pepper and garlic powder to my sauce)
Top with a generous amount of shredded mozzarella cheese--I use 1 pound for two large rectangles
Sprinkle (again, generously) with grated parmesan romano cheese blend
Sprinkle with shredded cheddar cheese--this time just a small amount, you do not want the cheddar to be a dominant flavor, just to give it a little sharpness

Bake at 400 12-15 minutes

© 2010-2011 Day to Day Cook - All Rights Reserved

Homemade Granola

2010-05-19T22:11:00.000-07:00

Heat oven to 350º. Line a baking sheet with parchment, and spread 1/2 c. shredded coconut on top. Bake until toasted. Transfer to a wire rack to cool. Decrease oven temperature to 300º. Line two baking sheets with parchment; set aside. In a large bowl, toss together 4 c. oats, 1/4 c. wheat germ, 1/4 c. sunflower seeds, 1 c. coarsely chopped almonds, 1 tbsp sesame seeds, 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Set aside. In a small bowl, stir together 1/2 c. honey and 1 stick butter; pour over oat mixture. Stir well. Spread onto sheets. Bake until golden, about 25 minutes. Transfer to a wire rack to cool. Break up granola; sprinkle with raisins (can also substitute golden raisins, dried cranberries, or any dried fruit) and toasted coconut. Store in airtight container.

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Chicken N Rice

2010-05-18T21:52:00.000-07:00

This is one of the simplest recipes I make, and it is one of the family's favorites. No matter how much I make, they always want more! Hope your family loves it as much as mine does.

Chicken N Rice

2 c. cooked rice (this can be cooking while you prepare the rest)
2 c. basic white sauce with 2 tbsp chicken bouillon added

Melt 2 tbsp butter in a large skillet over med high heat. Place 2 lbs BLSL chicken breasts into the butter and brown 3 mins on each side. Pour the chicken flavored white sauce on top. Sprinkle with a small amount of paprika. Cover, turn heat down to medium and continue to cook chicken until no longer pink inside, about 10 minutes. (depending on the size and thickness of your chicken pieces you may need to cook them shorter or longer) Serve on top of rice.

*you can also substituting already cooked chicken using planned-overs for an even easier meal

© 2010-2011 Day to Day Cook - All Rights Reserved

Menu Plan Monday--Meatless Meals

2010-05-17T21:07:00.000-07:00

As mentioned in my previous post, most of our meals are geared to serve my meat and potatoes hubby. But, whenever I get the opportunity I do serve meatless meals to help cut costs. When my hubby works late or has other plans in the evening, this is the perfect time for me to replace one of my regular meals with a vegetarian counterpart. I do encourage you to look for opportunities to do the same. Are there times when you can get away with a meatless meal? If you are blessed with a husband who isn't a complete carnivore, you may get more chances than others. Bean burritos; pasta with tomatoes, basil, and parmesan; cheese enchiladas--these are meals that do not have meat, yet are a filling and satisfying meal. Be creative with how you can replace the meat or cut it out of you favorite dishes. Also, consider soups as a hearty dinner with no meat required.

My hubby is out of town a few days this week, so you will see a few more meatless meals on my menu than normal.

Menu plan 5/17-5/23

Monday:
breakfast~raspberry yogurt with homemade granola
lunch~basic veggie soup
dinner~bbq chicken, green beans, Damper bread

Tuesday:
breakfast~oatmeal
lunch~leftovers
dinner~chicken n rice

Wednesday:
breakfast~banana bread
lunch~egg salad
dinner~pancakes

Thursday:
breakfast~breakfast cookies
lunch~quesadillas
dinner~4 cheese pizza

Friday:
breakfast~cream of wheat
lunch~picnic of sandwiches, crackers, applesauce
dinner~McDonalds

Saturday:
breakfast~peppers and eggs
lunch~southwest salad
dinner~pasta with diced tomatoes, fresh basil and parmesan

Sunday:
breakfast~cereal
lunch~go out
dinner~chicken, sweet potatoes, homemade bread

© 2010-2011 Day to Day Cook - All Rights Reserved

Monte Cristos

2010-05-15T20:48:00.000-07:00

Kind of like a combo between French toast and a deli sandwich, this is a hearty and satisfying lunch.

In a small saucepan, combine 1/2 c. honey and 1/4 c. apple juice. Cook about 2 minutes then set aside.

Make double decker sandwiches, by placing 4 slices of bread on a cutting board. Place two slices of turkey and one slice of swiss cheese on top of bread; then another piece of bread, followed by two slices of ham and another slice of cheese. Top with a final piece of bread. Slice the crusts off the bread and cut in half diagonally. Insert a toothpick into each half to hold secure. In a small bowl, beat 4 eggs and 1/2 c. milk. Melt butter onto a skillet over med-high heat. Dip 4 of the sandwich halves into the egg mixture, coating both sides. Place on the hot skillet and brown for 2 minutes on each side. Repeat with remaining sandwiches. Serve warm with above dipping sauce.

© 2010-2011 Day to Day Cook - All Rights Reserved

Basic Thumbprint Cookies

2010-05-14T20:18:00.000-07:00

This is the basic dough for thumbprint cookies. The cool thing about these cookies is they are SO versatile. You can fill with jam, candies, nuts, whatever you want. You can also add flavor to the dough by using an extract like rum, peppermint, or lemon. Or you could roll the dough in chopped candies or nuts before cooking for additional effect. Like I said, very versatile. How would you vary this basic cookie?

Thumbprint Cookies

2 c. butter, softened
1 c. sugar
4 c. flour

Preheat oven to 375. Cream butter and sugar until fluffy. Add flour and mix with a wooden spoon until fully combined. Chill in the refrigerator 1 hour. Shape dough into 1" balls. Place on cookie sheet and make an indentation with your thumb. Fill with whatever desired. Bake 10-12 minutes until light golden brown.

© 2010-2011 Day to Day Cook - All Rights Reserved

Chicken Teriyaki

2010-05-13T20:08:00.000-07:00

Chicken Teriyaki is one of my favorite standby meals. It is easy to make, frugal, filling, and you can vary it in a lot of different ways.

2 cups cooked chicken meat (great use for your cooked chicken planned-overs)
2 cups cooked rice (this can be cooking while you prepare the rest)

Saute your choice of vegetables in a small amount of oil in a skillet over medium high heat. Some of my favorites are carrots, celery, green peppers, and water chestnuts. Once tender crisp, add the following mixture:

2 cups water
1/4 c. soy sauce
1 tsp ginger
2 tbsp sugar
2 tbsp cornstarch

Bring to a boil. Add the chicken. Continue to cook stirring, until mixture is thickened. Serve over rice with additional soy sauce.

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Meatloaf

2010-05-12T19:42:00.000-07:00

Never in my life have I seen more variations on a dish than meatloaf. But no matter what recipe is used, it is always a family pleasing meal. This is my favorite way to prepare it, but the wonderful thing about meatloaf is that you can experiment and add whatever you want. Try my version, and play around with it to find what your family likes best.

2 lbs ground beef
1/2 c. breadcrumbs (for DIY breadcrumbs, see here)
2 eggs
seasoned salt
pepper
garlic powder
about 1 c. bbq sauce

Mix above ingredients and place into a large casserole dish. (you can use two loaf pans if desired, but a more shallow dish cooks faster)
Spread additional bbq sauce over the meat and place a few pieces of uncooked bacon on top. Bake in oven at 350 for 30-40 minutes.

© 2010-2011 Day to Day Cook - All Rights Reserved

Rikki's Mac and Cheese

2010-05-11T19:16:00.000-07:00

My daughter makes the world's best macaroni and cheese. It is not the healthiest dish, using LOTS of butter and LOTS of cheese, but in my opinion it is still a healthier option than the blue box version, which is full of preservatives and no real nutrients. And without a doubt it is tastier and much more filling.
2 lbs pasta, cooked
4 c. milk
2 sticks butter
15-20 slices American cheese (or more)

Immediately after the pasta is cooked, add the milk and butter. Place some cheese slices on top and turn heat on med-low. Once the cheese slices begin to melt, mix them into the pasta. Repeat by adding more cheese slices, a little at time until it is cheesy enough for you. Serve immediately with salt and pepper.

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