Breafast for Dinner

GERMAN PANCAKES WITH RASPBERRY SAUCE

We are working in the yard tonight so I don't want to do anything too messy, and it has to be quick. Don't you love breakfast for dinner when you are in a hurry?

This will easily feed 6 or more people.

Turn on the oven to 350.

Put 3 tbsp. butter in a 9x13 casserole dish and put it in the oven while the oven is preheating. Remove once the butter is completely melted.

In a medium sized bowl mix:
9 eggs
1 1/2 Cups milk
1 1/2 cups flour
dash of salt

I think its fun to add a little lemon zest to the batter if you have a lemon on hand.

Blend with a hand beater or mixer until frothy. As soon as the butter is melted pour the batter in nice and slow. Bake for about 25 -30 minutes, until the edges are golden brown.

I used the leftover raspberry sauce from my cake last night! Here's the recipe again:
1 bag frozen raspberries, thawed
1/2 cup orange juice
1/4 c. sugar

Put it all in a blender and puree.

Take a slice of 'pancake' and top with a little lemon juice, then your raspberry sauce (or jam, or syrup, or whatever tickles your fancy!) Top with powdered sugar.

Add some ham or sausage, and you have a square meal. . . well, almost. :)

Died and Gone to Heaven Chocolate Cake

My friend Amy gave me this recipe, I jacked it up a bit with some extra chocolate. It is heavenly. I have only cooked this in a bundt pan, but I would think you could use a 9x13 pan if you don't have one.
Set oven to 350

1 package of chocolate cake mix- any type of chocolate. Do not follow directions on package.
1 large package Instant chocolate pudding, do not follow directions on package, just dump it in.
1/2 cup oil
1/2 cup warm water
4 eggs
1 cup sour cream- I have used plain yogurt in a pinch
1/2 package chocolate chips

In a large mixing bowl add all of the above ingredients and stir until thoroughly mixed.
Grease and flour a bundt pan.
spread the batter evenly in the pan

Bake for 50-60 minutes, until a toothpick comes out clean (unless you stabbed a chocolate chip)

Frosting:
in a small saucepan heat 1/2 cup of milk until it just comes to a boil.
add 1 tbs butter
remove from heat and add 1/2 package of chocolate chips
Stir until smooth and creamy


If you want to make it even more elegant add a raspberry sauce:
1 bag frozen raspberries, thawed
1/2 cup orange juice
1/4 c. sugar

Put it all in a blender and puree. For my picture I put it in a reusable ketchup bottle (like you would see in a diner a few decades ago) in order to get the swirls on my plate. You can also put the sauce in a ziploc bag, cut off the corner, and use it like a frosting bag.

Saturday Morning Breakfast

STUFFED FRENCH TOAST
Sounds complicated, but its really quite easy. I turn on the oven as low as it will go and keep them warm on a cookie sheet as I cook them until the syrup is done and everyone is ready to eat. Serves 6

1 loaf thick white bread ( you can use french bread, I prefer Grandma Sycamore's or similar)
8 oz. softened cream cheese
2 tsp. vanilla extract, divided
1/2 cup chopped walnuts or pecans or almonds
4 large eggs
1 tsp. ground nutmeg
1/3 cup heavy whipping cream (if you don't have it, use milk)


Beat the cream cheese with 1 tsp. vanilla until smooth. Stir in the nuts
Spread the cream cheese mixture on each slice of bread, and make a sandwich with two slices.
Beat together the eggs, 1 tsp. vanilla, nutmeg and whipping cream. Dip the 'sandwich' into the egg mixture. Cook over medium low to medium on a lightly greased griddle until golden brown, about 2-3 minutes each side. Keep the toast warm in the oven while making the syrup.

Syrup:
1- 12 oz. jar apricot preserves
1/2 cup orange juice
2 tbsp. honey
Stir together all of the above ingredients in a small sauce pan over medium-low until hot. Serve warm.

Week 2 Menu and Shopping List

Cream of Potato Soup and Rolls
Sour Cream Enchiladas with Cilantro Rice
Hawaiian Haystacks with Malorie's Orange Jello Salad
Personal Pizzas with Green Salad
Ginger Soy Pork Chops with Oven Roasted Veggie Kabobs
Orange Chicken and Rice Pilaf


Shopping List: There are several items you might have left from last week

Veggies:
one salad mix or your favorite greens
Cilantro (have any left from last week?)
Garlic
Green Onions
Red onion
white or yellow onions
green bell pepper x2 meals
yellow bell pepper
red bell pepper
summer squash or crook neck squash
zucchini
celery
tomatoes
cucumber
potatoes
lime

Frozen:
Rhodes Texas Rolls frozen dough x 2 meals (one bag of 24 should do it)
Cool Whip ( 8 oz.)
1 small can frozen Orange Juice

Bread:
8- 10 pack of small flour tortillas

Pasta Aisle:
1 jar pizza sauce or marinara sauce

Oriental and Mexican Aisles:
one bag Chow Mein noodles
soy sauce
one small can green chilis

Soup/ Rice Aisle:
Cream of Chicken soup x 2 meals - one family size will work for both meals
Chicken Broth- 2 quart size boxes
Rice -x 3 meals- however you prefer it; minute or otherwise. I love the Jasmine rice especially for the hawaiian haystacks

Meat:
8-12 chicken legs (how many do you think your family will eat?)
Cooked ham - around 12 oz.
Chicken breast for 2 meals (about 4 breasts) or I cheated this week and bought 1 rotisserie chicken from Costco for 2 meals- saves so much time! And its so flavorful!
6 -8 Pork chops
sliced pepperoni
sliced Canadian bacon or deli ham

Dairy:
small container of cottage cheese
sour cream
milk
butter (please don't use margarine! Your soup will taste so much better if you use the real thing)
Cheddar Cheese about 4 cups needed (here's another Costco deal for me. I buy the giant bag of shredded cheese, divide it into about 3 gallon ziplocs and freeze it. It lasts about 3 months)

Baking Aisle:

one small box orange jello
olive oil (hopefully you have this on hand now)
flour
garlic salt
molasses (save what you don't use for some gingerbread cookies this fall!)
cornstarch
paprika
Mrs. Dash (its good on cottage cheese too!)

Condiment Aisle:
Favorite salad dressing for green salad
2 large cans of olives (one for pizza, one for hawaiian haystacks)
Ketchup
Mustard

Canned Fruit:
one 15 oz. can mandarin oranges (you can use two small, it doesn't have to be exact)
1 can crushed pineapple
1 can pineapple tidbits



CREAM OF POTATO SOUP WITH WARM RHODES ROLLS



First Remember to pull out your Rhodes dough in the late morning or early afternoon. There are directions for thawing on the back that only takes 1-2 hours, if that works better for you.


This can be Cream of Whatever You Wish Soup. What's your favorite? Broccoli (my kids favorite), cauliflower, mushroom, its all up to you. For the sake of the recipe I'll just use potatoes. This Recipe uses a base, then you add what you want to it.

I used the rest of my red potatoes from last week. Wash and cut into bite sized pieces. Boil until fork tender. Drain and set aside. I use the same pot to cook the potatoes and to make the soup.

Soup Base:
1/2 cup butter
1/2 cup flour
1/2 small onion, finely diced
2 tbsp. Mrs Dash
3 cups milk
1 quart chicken broth
Salt and pepper (potato soup definitely needs more salt)

Add Ham and Cheese later

Melt the butter in a large stock pot over medium. Add onion and cook until translucent. Add the flour and Mrs. Dash and use a whisk to blend. Cook for at least 5 minutes in order to cook out the flour taste. It will be bubbly and thick, stir continually.

Add the milk and whisk as you pour, stirring constantly, until very thick and bubbly.

Slowly add the chicken stock and stir until it returns to a boil and is thickened. Now you can add the potatoes back into the pot. Dice the ham and add to soup. Now add 1 cup cheddar cheese, stir until melted. Ready to eat.

Top with a little sprinkle of cheese in each bowl and if you like green onions, add as a garnish

For Cream of Broccoli soup I boil the broccoli (fresh or frozen) until tender, then drain off 1/2 the juice. Next puree it and add when the soup base is done. I also add a cup of cheese. This is fun for St. Patricks Day, its nice and green. My kids really love it.





SOUR CREAM ENCHILADAS

2 cooked chicken breasts or 1/2 of your Costco rotisserie chicken, shredded
one 5 oz. can diced green chiles
one small can cream of chicken soup
1/2 cup milk
1 C. sour cream
2 Cups shredded cheese
1/2 medium onion, diced
8-10 flour tortillas (If you buy costco's from the refrigerated section, cook before using)

I had a friend tell me she purees the onion and chiles so her kids don't know its in there. She made them for us once, and everyone gobbled them up so fast! I guess there is nothing to pick out if you don't know its there!

In a large saucepan, combine the chicken, onion, chiles, sour cream cream of chicken soup and milk. Heat to a boil. Add 1 cup of the cheese. Place the mixture in a tortilla shell then roll up and place in a greased 9x13 dish. Repeat the process with the remaining tortillas. Save some sauce to pour over the top of all the enchiladas. Sprinkle with the remaining cheese. Bake at 350 for about 30- 35 minutes.

These are very mild, my pickiest child eats these right up!

CILANTRO LIME RICE

1 Tbsp. olive oil
2 cup rice of your choice
3 cups chicken broth
2 to 3 cloves garlic, minced or pressed
2 Tbsp. fresh lime juice
zest from one lime
1/2 cup cilantro, chopped
1 tsp. salt

Add the oil to a large sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.

Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to directions on the rice package

When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately.

If you are using regular long grain rice, follow the cooking directions on the box regarding the amount of liquid to use and the cooking time.

HAWAIIAN HAYSTACKS

3-4 cups cooked rice - here's where you save time. the crockpot orange chicken needs rice too. double the rice so you have enough for both meals, then you are one step ahead!

one small can cream of chicken soup or 1/2 of your family size can
1-2 Chicken breasts, cooked and shredded or diced, or the rest of your Costco chicken!
You can use your imagination for what you want to top them with. these are our favorites:
chopped celery
diced tomatoes
sliced olives
shredded cheese
pineapple tidbits
chow mein noodles

In a medium saucepan mix the chicken soup according to the directions.
Add the shredded chicken.
This is your 'gravy'

Serve the veggies and toppings in separate bowls, buffet style.

Start with the rice, gravy next, I like the cheese next because it melts. Top with your favorite toppings.

Other ideas:
shredded coconut
slivered almonds
chopped green onions
Your imagination is the limit!

MALORIE'S FAVORITE ORANGE SALAD

1 Can crushed pineapple, drained
1 large or 2 small cans mandarin oranges, drained
1 small box orange jello
1 cup cottage cheese
2 cups cool whip

In a medium sized bowl add the pineapple and oranges. Add the jello and stir until the jello is mixed in. Add the cottage cheese and cool whip and gently stir until well blended. Serve immediately or chill until ready.

My daughter makes this for Sunday dinner at least once a month.


PERSONAL PIZZAS

This is so easy my older children make them all the time without my help.

12 Rhodes frozen Texas rolls
pizza sauce of your choice (or spaghetti or marinara sauce)
Shredded Cheese
All of your favorite pizza toppings

Pull the dough out of the freezer a couple of hours before you need it. Or you can zap them in the microwave 6 at a time on a plate covered with saran wrap. Heat for 25 seconds, flip them over and cook another 25 seconds.

Let the kids make their own! Stretch the dough on a greased cookie sheet until you have the desired shape. Don't over do it or the dough gets tough. Now everyone can put on their favorite toppings!
Bake @400 for 15-20 minutes or until the crust is done and the cheese is bubbly.

My favorite:
Fresh avocado
Fresh tomato
Fresh Basil
Deli Ham or sausage
Black olives

GREEN SALAD
Make a salad with all of your favorite veggies in it!
Our favorite:
boiled eggs
cucumber
tomato
cilantro
sliced olives

GINGER SOY PORK CHOPS
6-8 Pork chops
2 tbsp. soy sauce
2 tsp. minced or pressed garlic
1/2 tsp paprika
1/2 tsp salt
1/4 tsp pepper

In a small bowl mix all ingredients minus the pork chops. Sprinkle the pork chops with the sauce and put in a gallon ziploc or a shallow dish. Refrigerate at least 20 minutes or up to 2-3 hours. Coat a grill rack or broiler pan with cooking spray. Preheat the grill or turn the oven to broil. Cook the pork chops 4" from the heat, turning once halfway through cokking time, about 10-12 minutes. Or until internal temperature reaches 155 degrees, and juices run clear.

OVEN ROASTED VEGGIE KABOBS
zucchini, thickly sliced
summer squash, thickly sliced
green bell pepper, cut into bite sized pieces
yellow bell pepper, cut into bite sized pieces
1 red onion, thickly sliced
3 tbsp oolive oil
salt
pepper

Heat the oven to 450 degrees. Place all the veggies on a cookie sheet. toss with the olive oil, salt and pepper, until well distributed. Skewer the veggies onto a kabob, alternating veggies until you have used them all. If you don't have kabobs, just roast the veggies on the cookie sheet. Roast for about 30 minutes turning or stirring occasionally, utnil the veggies are tender.


CROCKPOT ORANGE CHICKEN
8-10 chicken drumsticks
1 red bell pepper cut into strips
1 green bell pepper cut into strips
1 cup canned chicken broth
1/2 cup prepared orange juice
1/2 cup ketchup
3 tbsp. soy sauce
1 tbsp. molasses
1 tbsp. prepared mustard
1/2 tsp garlic salt
2 tsp. cornstarch
2 green onions, sliced

Cooked rice (any leftover from the haystacks? the jasmine rice is good for this too)

Place the chicken in your crockpot, top with the pepper strips. Combine broth, juice, ketchup, soy suauce, molasses, mustard, and garlic salt. Pour over chicken.

Cover, cook on low for 6-7 hours.

Remove the chicken and veggies from the crockpot and keep warm. Measure out 1 cup of cooking sauce from the crockpot. Put in a saucepan and bring to boil. Stir cornstarch into 1 Tbsp cold water. Add to the boiling sauce in the pan. Stir until thickened. Arrange the chicken over cooked rice.

New Menu

Sorry I haven't posted week 2 yet. I am working on it. Its just been one of those weeks! Apologies to those who have been waiting. . . Be back soon!

Portabello Mushroom Sandwiches

PORTABELLO TOMATO SANDWICH
one portabello mushroom cap per person - gently wash with a moist paper towel
sprinkle of olive oil about 1/2 tsp per mushroom
salt and pepper to taste
mozzarella
fresh spinach
sliced red onion
large slices of fresh tomatoes
pesto sauce found in the deli dept. or near the spaghetti sauce
fresh basil, chopped
Ciabatta bread - found in the bakery


Turn the oven onto broil Place the mushrooms on a cookie sheet with gills facing up. Sprinkle about 1-2 tsp. olive oil onto each cap, and salt and pepper to taste. Place under the broiler for approx. 5-10 minutes. You'll know they are done when juices are coming from the mushroom, and you can smell the woodsy aroma!
While the mushrooms are cooking, in a small frying pan sprinkle a little olive oil ( 1 tsp) put a handful of spinach, and a couple of slices of onion per sandwich. Cover. Cook until the onions become translucent.
When the mushrooms are done, remove from the oven and leave the broiler on. Place a slice of mozzarella on each cap and put back under the broiler for 1-2 minutes or until the cheese is melted.

Spread a thin layer of pesto on each slice of bread and place your mushroom, and spinach & onion mixture, then one or two slices of tomato onto your sandwich top with basil. Serve immediately. These will get soggy, so not a great thing to pack in a lunch.

CHOCOLATE MOUSSE MOUNTAINS- makes 6

These are a little more work than the average dessert, but still easy to do. You can prepare a few days ahead. They are so mouthwatering and a great way to get your chocolate fix!

Crust: Any kind of cookie, or wafers that sound good. For example: Nilla wafers, chocolate wafers, fudge stripes. My favorite which I have only found at Winco are the Nabisco Famous Chocolate Wafers. Crush about 2 cups of cookies, then melt 3-4 Tbs. butter and mix with the crushed cookies until they stick together. Set aside.

Mousse:
2 1/2 cups semisweet or milk chocolate chops
1 jar (about 7 oz. marshmallow creme)
1 cup heavy whipping cream - do not make any substitutions
6 Ferrero Rocher Fine Hazelnut Chocolates
1/3 cup Crisco
Garnish with chopped nuts or coconut.


Crush the cookies for the crust, set aside.

Rinse 6 custard cups or Ramekins , and line with saran wrap, making sure you have enough wrap to extend over the top of the cups.

Melt 1 cup chocolate chops in a medium bowl the the microwave for 30 seconds at a time, until melted. Stir after each interval, until smooth.

Stir in Marshmallow creme to blend

Beat heavy cream in a bowl with mixer on high until stiff peaks form when beaters are lifted. Stir a large spoonful into chocolate mixture until blended, then fold in remaining whipped cream until just blended (you don't want to beat the fluff out of it!) Spoon evenly into prepared cups. Insert a chocolate candy into the center of each.

Sprinkle about 3 Tbsp. of crushed cookie mixture onto the top of each custard dish until covered. Cover with the plastic wrap; refrigerate at least 6 hours for the mousse to set.

Microwave remaining chocolate chips and the shortening according to the above instructions in a bowl, stirring until melted and smooth. Cool about 10 minutes.

Set a wire rack on foil. Uncover the cups; carefully invert a few inches apart on the rack. Gently release mousse onto rack; peel off wrap. Cover a baking sheet with foil.

Spoon the chocolate mixture over each mousse mountain at a time to coat completely. While wet, remove to the baking sheet. Sprinkle with a garnish.

Refrigerate at least 20 minutes.