Friday, October 10, 2014

Spinach Turkey Burgers

Spinach Turkey Burgers

Usually burgers, for us, means Summer....but you know, when the Fall weather starts coming around, as much as I love it, sometimes I yearn for a juicy burger straight from the grill.

It so happened that last week I was craving burgers, and I also got some reduced price meat at my commissary so burgers went on the menu plan.

I have tried so many different variations of burgers, cheesy or bacon, barbecue, spicy, mild, you name it.  I do however really enjoy Turkey and decided to go with that, I will use the other ground beef for something else later on in the week.

This recipe comes from one of my Taste of Home cookbooks, and I don't have to tell you how much I love Taste of Home, if you've been following my blog for a while you will know that to be true.

These were SO good, and I made double the recipe which yielded me some extra burgers for us for lunch and for my husband to take to college today.

Spinach Turkey Burgers
Spinach Turkey Burgers

1 cup stuffing mix, finely crushed
1/3 cup chicken broth
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 pound ground turkey
4 sandwich buns, split
Cheese slices, lettuce leaves and tomato slices, optional


In a large bowl, combine the stuffing mix, broth, Italian seasoning,
salt, pepper and half of the spinach (save remaining spinach for
another use). Crumble turkey over mixture and mix well. Shape into
four 3/4-in.-thick patties.
Grill, uncovered, over medium-hot heat or broil 3-4 in. from the heat
for 3-4 minutes on each side or until a meat thermometer reads
165° and juices run clear. Serve on buns with cheese, lettuce
and tomato if desired.

Yield: 4 servings.

Spinach Turkey Burgers

Tuesday, October 07, 2014

Comments and other things.....

Now that I have gotten all the recipes on the blog, I wanted to come in and chat real quick, mostly about the comments section, but some other things too.

I try to reply to as many of you as I can, but it's easier when I can reply through email and unfortunately a lot of you have your emails disabled, so I am not able to do that.

I have decided that I will just start replying in the actual comments section.  It's not my preferred method of doing it, but it's better than nothing right?

I get a lot of questions about the recipes, sometimes wanting clarification on a certain ingredient or asking how to do a certain thing, and unfortunately I can't reply to a lot of them because of the issue I stated above.

So, I will start replying in the comment section.

If you have a question or simply leave a comment, you can come back and check for my reply.  I know it's not the best option for most, I speak for myself and I don't always have the time or remember to go back and check on blogs I've commented in.  For that I apologize, but really, I don't know how else to fix this issue. now that it's out of the way, I hope you will enjoy your visit to my food blog, take your time, browse through the different options on the linkbar and if you do find a recipe that catches your eye, I hope you will try it and enjoy it :)

Feel free to pin the recipes, just please remember to add a link back to my blog. 

I am also breaking down the recipe posts so that instead of it showing the whole post, it will just show the very beginning and you can click the Read More link on the bottom to go to the actual recipe.  I think it will clean up things around here a bit more.

I have had to turn off automatic comments as I was getting flooded with spam, unfortunately they will all now have to be verified and approved by me.  Sorry about that.

Lastly, I have also added a list of some of my favorite food blogs which I hope you will enjoy browsing :)

There, all business is taken care of, now we can all get back to our cooking, right?

Slow Cooked Cubed Steaks

As the temperatures cool down, I start using my crockpot more.  Stews, soups, and all sorts of delicious meals that I can pop in in the morning, and have ready by dinner time.

I haven't always had the best of luck with slow cooked meals though, for a long time, or rather I should say, when I first started using one, I couldn't get it right.

The food seemed to be bland, or it was really watery, or sticking to the sides.  It was always something, but as the time went on I became more confident and actually started the Slow Cooking Thursdays over on my main blog.

Since then, I have made so many good meals in the crockpot, and am still to this day enjoying trying new ones out.

A few weeks ago, Mari from My Little Corner of the World, shared this yummy recipe on my Slow Cooking Thursday.  I love cubed steaks and so it went on the next menu plan.

It was a huge hit, very tasty and very simple to prepare.  Give it a try and let me know what you think.

Slow Cooked Cubed Steaks

Slow Cooked Cubed Steaks
Source:  My Little Corner of the World

Cube Steaks with Gravy
1/3 cup flour
6 beef cube steaks
1 tablespoon vegetable oil
1 large onion, sliced and separated into rings
3 cups water, divided
1 envelope brown gravy mix
1 envelope mushroom gravy mix
1 envelope onion gravy mix
Hot mashed potatoes or cooked noodles

Place flour in large, resealable plastic bag. Add steaks, a few at a time and shake until completely coated. In a skillet, cook steaks in oil until lightly browned on each side. Transfer to slow cooker. Add onion and 2 cups water. Cover and cook on low for 8 hours or until meat is tender.
In bowl whisk together gravy mixes and remaining 1 cup of water. Add to slow cooker; cook 30 minutes longer.
Serve over mashed potatoes or noodles.
Yield: 6 servings

Slow Cooked Cubed Steaks

Oreo Dessert

Oreo Dessert

Let's just say that this dessert was quite a mission to put together.  Not because it's difficult, or requires anything fancy, but merely for the fact that I forgot to buy one of the ingredients I needed for the recipe I was following, and then I went in search of similar recipes and couldn't find any that I could make.

I was always missing one ingredient or more.

I almost gave up, but I was really craving an Oreo dessert so I continued on the hunt, thankfully finding one that I knew I could make, just had to adapt slightly as I had no chocolate pudding, so I used vanilla instead.

Oreo Dessert
Oreo Dessert
Adapted from:  Brown Eyed Baker

For the Crust:
1 (15.35-ounce) package Double Stuff Oreo Cookies
½ cup butter, melted and slightly cooled

For the Cream Cheese Layer:
8 ounces cream cheese
1 cup powdered sugar
1 (8-ounce) tub Cool Whip

For the Pudding Layer:
1 (5.1-ounce) box instant chocolate pudding
3½ cups milk

For the Topping:
1 (8-ounce) tub Cool Whip


1. Make the Crust: Place the Oreo cookies in a large ziploc bag and crush with a rolling pin. The pieces should be in small crumbs, but still a little chunky, not completely fine crumbs. Set aside ½ cup of the crumbs for the topping, then transfer the remaining crumbs to a 9x13-inch pan and use a fork to mash them up a bit. Pour the melted butter over top and use the fork to combine, making sure that all of the crumbs are moistened. Press into an even layer on the bottom of the pan. Refrigerate while the cream cheese layer is prepared.

2. Make the Cream Cheese Layer: In a mixing bowl, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Reduce the speed to medium-low and gradually add the powdered sugar until it is all incorporated. Increase the speed to medium and beat for 30 seconds. Using a rubber spatula, gently fold in the Cool Whip. Spread in an even layer over the crust. Refrigerate while the pudding layer is prepared.

3. Make the Pudding Layer: In a large bowl, whisk together the pudding mix and milk for 2 minutes. Let sit for 5 minutes to allow it to set. Use an offset spatula to spread the pudding in an even layer over the cream cheese mixture.

4. Spread the remaining 8-ounce tub of Cool Whip on top and sprinkle with the reserved Oreo crumbs. Cover and refrigerate for 2 hours before serving.

Oreo Dessert

One Pot Chicken and Rice Casserole

One Pot Chicken and Rice Casserole

Chicken and Rice.  Something so simple but kicked up with Spanish inspired flavors.

This recipe comes from one of my favorite, favorite food blogs.  Marie at The English Kitchen.  I love her, she is the sweetest lady and she can cook some of the best meals ever.  I think something else that I really enjoy about her recipes, is that they are nothing fancy, just good home cooked comforting meals, and that is what I'm all about.

My husband is not a huge fan of Chicken and Rice, and this has to do with the fact that when he was deployed over in Bahrain, many many years ago, that is basically all he ate for months on end.

I've slowly gotten him used to it over the years, and now he loves my Portuguese Oven Baked Chicken.  He also really enjoyed this meal.

One Pot Chicken and Rice Casserole

One Pot Chicken and Rice Casserole
Source:  The English Kitchen

2 TBS olive oil
210g of long grain rice (I used 1 and 1/2 cups)
500g chicken breast pieces (a generous pound) cut into cubes
1 medium onion, peeled and chopped
1 small green pepper, trimmed, seeded and chopped
250g of chestnut mushrooms, sliced (I used a small can)
1 fat clove of garlic, peeled and finely minced
1/2 tsp smoked Spanish paprika
salt and pepper to taste
pinch of oregano
1 400g tin of chopped tomatoes in tomato juice (14 oz tin) undrained
1 tin of water
1 TBS chicken stock powder
grated cheddar cheese to serve

Heat 1 TBS of the oil in a large skillet. Add the rice and stir so that the rice is lightly coated with the oil. Cook over medium heat, stirring frequently, until the rice begins to brown. Scoop out and set aside. Heat the remaining oil in the pan. Add the mushrooms. Cook, without stirring, until they begin to brown. Stir and add the onions and peppers. Cook for several minutes until the vegetables begin to soften. Add the chicken pieces and garlic. Cook for about 5 minutes, stirring occasionally, until the chicken is almost cooked through. Season to taste with salt and pepper and add the paprika and oregano. Stir in the tin of tomatoes, the water, stock powder and the rice. Bring to the boil, then reduce to a low simmer. Cover and cook for 20 to 25 minutes, until all of the liquid has been absorbed by the rice. Serve hot, with or without cheese sprinkled on top.

Chicken Parmesan Baked Spaghetti

Another pasta dish, of course.  Is there anything easier than pasta when you're running short on time?

This recipe comes from Gimme Some Oven, I love her recipes she has some of the best, yummiest food out there.

I had to adapt it slightly because even though I wrote down Ziti pasta on my grocery list, I ended up coming home without it.  Go figure!

So I went with spaghetti noodles, but then, get this, I realized that I didn't have enough, and was already in the middle of preparing the I grabbed the only other past I had in the house, which turned out to be lasagna noodles.  I broke those into small pieces and added it to the spaghetti, which means I ended up with a bit of a smorgasbord of pastas.

It doesn't matter though, it worked, the family loved it and didn't even seem to notice.

Enough jabbering, let's get on with the recipe.

Chicken Parmesan Baked Spaghetti

Chicken Parmesan Baked Spaghetti
Adapted from:  Gimme Some Oven

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: About 6-8 servings

12 ounces spaghetti noodles
2 cups shredded, cooked chicken (I used chicken thighs, boiled and then shredded)
1 (25 ounce) jar Tomato-Basil Pasta Sauce
1 1/2 cups shredded Mexican blend cheese
1/3 cup freshly-grated Parmesan cheese
1/4 cup packed fresh basil leaves, roughly chopped

Preheat oven to 375 degrees F.

Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and tomato sauce. Gently toss to combine until the pasta is evenly coated.

Pour half of the pasta into a greased 11x7-inch or 9x13-inch baking dish. Sprinkle evenly with 1 cup of mozzarella cheese, half of the Parmesan cheese and half of the basil. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of mozzarella cheese.

Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and sprinkle immediately with the remaining Parmesan cheese and fresh basil. Serve warm.

Chicken Parmesan Baked Spaghetti

Pork Chop Casserole

My family loves pork chops, but I sometimes get tired of preparing them the same way, either fried, or breaded or grilled.

I'm always on the hunt for a different way to make them, and when I came across this recipe at Bev Cooks, I had to give it a try.  I was a little reluctant at first, as I have never made pork chops in a casserole, but I have to tell you that it was delicious and the whole family enjoyed it.

Pork Chop Casserole

Pork Chop Casserole
Source:  Bev Cooks

What it took for 4 to 6:

* 5 boneless pork chops, cut in half (making 10 small chops, which is obvious, because you know how math works. sorry)
* 1/2 cup all-purpose flour
* 3 large red potatoes, cut into 1/8″ slices (use a mandolin if you have one!)
* 1/2 white onion, thinly sliced into rings (use that mandolin)
* 1 (10 3/4 oz) can cream of mushroom soup
* 1 1/2 cup shredded cheddar cheese
* salt and pepper, to taste
* parsley, for garnish
* vegetable oil, for frying

Preheat oven to 375.

Place the flour in a shallow dish and lightly dredge each pork chop through the flour, shaking off any excess flour. Shake that thang. Season both sides with salt and pepper.

Heat 2-3 Tbs. of oil in a large skillet over medium-high. Place the chops in the pan and brown on both sides. It’s okay if it doesn’t cook all the way through. We have baking yet to do. Oh that rhymed.

Arrange the bottom of a 9×13 baking dish with half the potato slices. Overlap just tad. Then arrange the browned chops on top of the potatoes, followed by the remaining potato slices. Then arrange the onion rings on top of the taters. Sprinkle with a little salt and pepper.

Pour the cream of mushroom soup into a medium bowl. Fill 3/4th of the can with water, then add to the cream of mushroom. Whisk to combine. Evenly pour over the casserole.

Top with shredded cheese and bake for 30 to 45 minutes, or until the potatoes are tender and fork pierce-able.

Garnish with parsley and serve!

Pork Chop Casserole

Wednesday, September 24, 2014

Laura Ingalls Wilder Gingerbread

As the temperatures cool down and we head into Fall, I immediately turn to spices and brown colors and anything ginger and pumpkin. 

I have made Gingerbread before but hadn't yet tried the Laura Ingalls Wilder recipe, and I have been asked a couple times if I had the recipe, so I decided that today was the day.

It smells amazing as it is baking!


Laura Ingalls Wilder's Gingerbread

Mix together:
1 C. brown sugar
½ C. shortening
1 C. molasses

2 t. baking soda that has been dissolved in
1 C. boiling water

Sift together then add:
3 C. flour
1 t. cinnamon
1 t. ginger
1 t. cloves
1 t. nutmeg
1 t. allspice
½ t. salt

Add last:
2 eggs, well beaten

Bake at 350 in a greased 9 x 13″ pan until toothpick inserted in center comes out clean.

- Laura Ingalls Wilder


Monday, September 22, 2014

Yummy Hero Sandwiches

I have had this recipe for so many years.  I actually first got it out of one of my little cookbooks, you know those small pamphlet like soft cover books?  I want to say it was from Pillsbury but I'm not 100% on that.

Anyway, it is a recipe that I have kept on hand for many years, since my children were toddlers, and I remember making it quite a few times for us when we had family visiting.  I know my brother in law really enjoyed it too.

If you're looking for a quick yummy Friday night treat, then this is it.  I love the fact that you can change up the ingredients to suit your taste.  Don't like the chicken?  Use ham.  Don't want green pepper, omit.  Change it up, fix it how you like but do give it a try, you will most definitely enjoy it.

Yummy Hero Sandwiches
Yummy Hero Sandwiches

1 medium onion, halved, thinly sliced
1 medium bell pepper, any color, thinly sliced
2 (13 7/8 ounce) cans refrigerated prepared pizza crust
2 tablespoons Dijon mustard
1/2 lb thinly sliced cooked chicken
3 ounces turkey pepperoni, thinly sliced ( approx 40 pieces)
8 ounces cheddar cheese, thinly sliced
1 egg
1 teaspoon sesame seeds

Heat oven to 400ยบ.  Grease 13x9 inch pan with cooking spray.

In a non stick skillet spray veggie cooking spray and add onions and peppers; cook 3 to 5 minutes, stirring occasionally, until tender.
Unroll 1 can of dough; place in pan starting at center, press out dough just to the edge of the pan (do not go up the sides).

Spread mustard over dough.  Top evenly with chicken, pepperoni, onion mixture and cheese.
Unroll remaining can of dough over cheese, stretching to edges.  In a small bowl, beat egg; brush over top.  Sprinkle with sesame seeds.

Bake 23 to 28 minutes or until golden brown and thoroughly heated.  Let stand 10 minutes.

Cut into 8 pieces to serve.

Yummy Hero Sandwiches

Saturday, August 30, 2014

Hot and Spicy Lasagna

A few years ago, and I mean quite a few years ago, my daughter was still about 2 or 3 years old, and we had gone to Oklahoma to visit my mother in law.

Hot and Spicy Lasagna

One of the things she made for us to eat, was her Hot and Spicy Lasagna.  I remember that I loved it so much and asked her for the recipe.  Instead of scribbling it down on a piece of paper, she actually bought me her church cookbook, which included this recipe plus a few others from her mother, sister and niece.  A real treasure for me.

Hot and Spicy Lasagna

I love this little book, I think that church cookbooks tend to hold some of the best homemade recipes.

I hope you enjoy this recipe as much as we do.

Hot and Spicy Lasagna

Hot and Spicy Lasagna
Credit: Pat Bourland

1 lb. hot sausage
1 clove garlic, minced
1 Tbsp basil flakes
1 1/2 tsp. salt
1 can (10 oz) diced tomatoes and green chiles
2 (6 oz) cans tomato paste
10 oz. lasagna noodles
24 oz. creamy cottage cheese
1/2 c. grated Parmesan
2 beaten eggs
1/2 tsp. pepper
2 Tbsp. parsley flakes
1 lb. Mozzarella cheese, sliced

Brown sausage slowly;  spoon off excess fat.  Add garlic, basil, flakes, salt, tomatoes and green chilies and tomato paste;  simmer, uncovered for 30 minutes, stirring occasionally.  Cook noodles in large amount of boiling water until tender;  drain.  Rinse;  drain again.

Combine remaining ingredients except Mozzarella cheese.  Place 1/2 of the noodles in 13 x 9 x 2 inch baking dish;  spread 1/2 of the cottage cheese filling over noodles.  Add 1/2 of the Mozzarella cheese and 1/2 of the meat sauce.  Repeat layers.  Bake at 375 for 30 minutes.

Hot and Spicy Lasagna

Friday, August 29, 2014

Cherry Cheese Coffee Cake

It has been such a long time since I've last had this coffee cake.  I always wonder why I stop making something, or tend to forget about it, when it's something that I know I love.

This Cherry Cheese Coffee Cake is a Pampered Chef Recipe.  I can actually remember the very first time I tried it.  I was hosting a Pampered Chef Party at my house, when we still lived on base in Idaho.  The hostess had asked me to pick a few things for her to prepare and I honestly didn't know what to pick because I hadn't tried anything at all, so this was her suggestion.

I remember that I kept thinking that it was so easy to make, and obviously wondered if it would taste good.

One bite and I was hooked.  Since then it has become one of our favorites and I have tried it with apple, strawberry, lemon, blueberry and raspberry fillings, each one just as good as the other.

Last weekend I went to a barbecue at my brother's house, it was sort of a last minute thing and I didn't know what to take.  I don't even know how I remembered this dessert, but I'm glad I did because I happened to have everything on hand.

Give it a try if you haven't before, I can almost guarantee that you will love it just as much as I do.

Cherry Cheese Coffee Cake

Cherry Cheese Coffee Cake

Cake & filling
2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered sugar
1 egg
1/2 tsp. vanilla or almond extract
21 oz. can cherry pie filling

1/2 cup powdered sugar
2-3 teaspoons milk

Preheat oven to 350 degrees F. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center. Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center. Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough. Top with pie filling. Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown. Cool slightly. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.

Cherry Cheese Coffee Cake

Tuesday, August 19, 2014

Menu Plan - August 18th - September 1st

This month seems so very long, doesn't it?

I have done the grocery shopping and the menu planning for the next two weeks, so here we go.  Keep in mind that sometimes I switch meals around, if let's say on a specific day I realize that I forgot to thaw the meat for that meal, or if I feel like something else from the menu, I just switch the days.

The great thing about menu planning is that it's not written in stone, it is an outline and helps tremendously when doing the grocery shopping, but it doesn't mean you are not allowed to switch things around here and there.  Just go with the flow.

Monday 18th
L:  French Bread Pizzas
D:  Pork Chops with Parmesan Potatoes

Tuesday 19th
L:  Clam Chowder with Oyster Crackers, Sliced Peaches
D: Slow Cooker Pot Roast, Carrots, Potatoes

Wednesday 20th
L:  Green chile and bean burritos
D:  Bratwurst Hoagies w/ Sauerkraut, Fries

Thursday 21st
L:  Grilled Cheese and Ham Sandwiches
D:  Steaks with cream sauce, Rice, Salad

Friday 22nd

L:  Ramen Noodles (we love these for a quick lunch)
D:  Spaghetti Pizza Pie, Salad

Spaghetti Pizza Pie

Saturday 23rd
L:  Hotdogs
D: Portuguese Bean Stew, Rice

Sunday 24th

L:  Bacon, Eggs, Toast
D: Mini Cheese Topped Meatloaves, Mashed Potatoes, Steamed Broccoli

Monday 25th
L:  Cheesy Quesadillas
D:  Yummy Hero Sandwiches

Tuesday 26th
L:  Ravioli
D: Salisbury Steak, Rice

Wednesday 27th
L:  Cheese and Ham Sandwiches, Fruit
D:  Chicken Stroganoff, Mashed Potatoes

Chicken Stroganoff

Thursday 28th
L:  Hotdogs, Carrot and Celery Sticks
D:  Fettucine Alfredo

Friday 29th
L:  Leftovers
D:  Chicken Egg Rolls, Salad
Chicken Egg Rolls

Saturday 30th
L:  Homemade Pizza
D:  Hot and Spicy Lasagna
Sunday 31st

L:  Bacon, Eggs, Toast
D: Baked Pork Chops, Mash, steamed broccoli