Taco Spaghetti

So yeah, it's been a long time since I've posted. No excuses, oh wait, I have four of them...ages 7, 5, 3, and 1! Anyway, this is one of their new faves. Oh, and you can freeze it!

Taco Spaghetti

1 can corn, drained

1, 4-oz can diced green chiles

1 can black beans, drained and rinsed

1 cup salsa

2 cups grated cheddar, divided

1 lb thin spaghetti

1 lb lean hamburger
1 small onion, chopped

1 pkg taco seasoning

2 oz. cream cheese, cut into cubes

lettuce, tomato, avocado, sour cream, and olives for serving

Preheat oven to 350.

In a large bowl combine corn, chiles, beans, salsa and 1 C cheddar, set aside.

Cook spaghetti until al dente according to package directions. Meanwhile brown hamburger and onion, drain. Stir in taco seasoning and 1 C water, simmer 5 minutes. Remove from heat and stir in cream cheese until melted and distributed.

Add meat mixture and cooked spaghetti to corn mixture and stir well. Transfer to a large baking dish or two 8x8 baking dishes. Top with remaining 1 C cheddar. Bake at 350 for 20 minutes or until heated through. Serve topped with lettuce, tomato, avocado, sour cream and/or olives.

It's also yummy with crunchy tortilla strips or crumbled corn chips.

Super S'more Brownies

Mmm, this idea is so delicious! (Thank you Cuisine at home!) All you have to do is make your favorite brownie recipe (or box) and bake it in an 11x17 baking sheet. (Make sure you grease the bottom well.) After your brownies are done top them with 1 cup mini marshmallows, 3/4 c. coarsely chopped graham cracker crumbs and 3/4. cup chopped chocolate. Put 'em under under the broiler until the chocolate melts and the marshmallows puff.

Want to know something cool? You can even GRILL them. Combine the marshmallows, graham crackers and chocolate and top brownie squares. Grill on low heat until the chocolate melts and the marshmallows puff. I think this is my new favorite way to make brownies! And if you really want to go for the gold, try using a Symphony bar with almonds and toffee. If I gain 30 pounds this summer, this recipe is why!

Creamy Pasta with Ham and Broccoli

I really love cooking. When my cooking mags come in the mail I get really excited and generally read them from cover to cover. Recently I took a copy of one to a youth activity which I needed to attend but in which didn't want to participate. (Turns out 29 isn't a good age to learn how to roller skate.) Some of the kids laughed as they skated by and saw that I was reading up on different kinds of oil and their uses.

Recently my zeal for the kitchen has fizzled. It's probably a product of the long winter. I love being a mom and staying home but the longer the winter lasts the more the walls look like prison cells and the children behave like inmates. Sometimes even the warden wants out of prison. My point is, even though I love cooking, it feels like a chore at times.

To assuage the feeling of working in the kitchen, I've attached myself to simple recipes that yield delicious results, like this one. It has only 5 ingredients: broccoli, ham, noodles, cream cheese and water.

Start by oven-roasting some broccoli.
Then chop up some deli ham.

Cook some noodles until al dente and save some of the pasta water.

Mix the pasta water with the cream cheese.

Then stir it all together.

And that's it. Simple enough, huh? Go here to see the full recipe from Everyday Food.

Sweet and Sour Chicken

I have to say that I am not one for much Chinese Food, but I really love this Sweet and Sour Chicken. This recipe is not difficult to prepare, you can make it to feed a crowd and it tastes delicious to boot!

Heat up a large skillet over medium heat. Start with some chicken breasts (use as many as will get eaten), dip them in some beaten eggs and then dredge in flour seasoned with salt and pepper. Shake gently to remove excess.

Add 1/4 inch oil to your skillet and fry those chicken breasts until they are golden and crispy.

Place the browned chicken in a large, shallow casserole. Mix together 1 1/2 cups sugar, 1 cup white vinegar, 6 cubes chicken bouillon, 1 cup hot water, 1 cup ketchup and 6 tablespoons soy sauce. Pour sauce over the chicken.

Place in a cold oven. Heat oven to 350 degrees and bake for 45-60 minutes. Serve over cooked rice. Or you can really go for the gold and serve it with Bacon Fried Rice.

Candy Cane Swirl Chocolate Cookies

Aren't these cookies just adorable? I was thinking about those Peanut Butter Blossom cookies and about all the different flavors of Hershey's Kisses that are available during the holiday season. And I thought that a Candy Cane Kiss on top of a chocolate cookie would be delectable. I was quite happy with the results of my experiment. One thing I didn't anticipate is that these Kisses melt and don't quite hold their shape like the chocolate ones do. So out came the toothpick to finish them off with a flourish. I actually think they look fancier with the swirl. Enjoy!

Candy Cane Swirl Chocolate Cookies

(adapted from Betty Crocker's Chocolate Crinkles)

2 cups granulated sugar, plus more for rolling

1/2 cup vegetable oil

2 teaspoons vanilla

3/4 cup cocoa

1/4 cup butter or margarine, softened

4 large eggs

2 1/4 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 bag Candy Cane Kisses, unwrapped

Mix 2 cups granulated sugar, oil, vanilla, cocoa and butter in a large bowl. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.

Heat oven to 350. Line baking sheets with parchment.

Shape dough into 1-inch balls and roll in granulated sugar. Place about 2 inches apart on cookie sheet.

Bake 8-10 minutes, the tops should just be beginning to crack. Remove from oven and immediately press one Candy Cane kiss into the center. Remove to wire rack to cool. Once the Kiss has melted, gently swirl the very top with a toothpick. Let the Kiss set before serving.

I unwrapped my Kisses as the cookies baked, that way I only unwrapped as many as were needed. The rest my kids unwrapped and ate while my back was turned. My batch made 55 cookies.

A Timely Opportunity

I made some cute, delicious cookies today and I will post the recipe for them tomorrow. I promise. Right now though I'd like to direct you to my other blog where you can enter a giveaway for a beaded watch. It's my first giveaway, so I'm really excited about it! Good luck!

Microwave Caramel Corn

I found this recipe in an issue of Family Circle a couple of months ago while I sat waiting for 2 HOURS at my OB/GYN's office. Although the receptionist has always said I was welcome to take any magazines that I'd like from the office, I never have because it always felt weird, akin to stealing. However, after waiting that long I felt a new justification for removing the issue from the office.

I wasn't sure about using the microwave for caramel corn, but it is just as crisp and tasty as caramel corn toasted in the oven. And even though it calls for pretzels and cashews, I'm sure you could come up with several other "stir-in" combinations/substitutes and the results would still be delicious.

12 cups popped popcorn (about 1/2 cup popcorn kernels)
1 cup mini pretzels
1 cup salted cashews
1 cup brown sugar
1/4 cup light corn syrup
1/2 tsp salt
1 cube unsalted butter (1/2 cup)
1/2 tsp baking soda

You'll also need a large paper grocery bag.

In a large (read: huge) bowl combine popcorn, pretzels and cashews. Set aside.

Melt butter in a large, microwavable container, 1 minute. Stir in brown sugar, corn syrup and salt. Microwave for 2 minutes. Remove and stir well. Microwave 2 minutes longer. Remove and stir in baking soda. It will foam up and rise. Carefully pour over popcorn mixture and stir until evenly coated.

Pour popcorn into a large paper bag and fold over the top of the bag. Place in the microwave and cook for 1-1/2 minutes. Remove bag and shake vigorously. Return to microwave for 1 minute longer. Remove from microwave and pour onto a large cookie sheet or parchment paper to cool. Break into pieces when cool.

Then begin Caramel Corn Anonymous meetings because you will be addicted.

The Bun is Out of the Oven

I don't think that I ever mentioned that I was expecting on this blog. But I wanted to explain why I hadn't been posting. I was busy growing this little guy. Isn't he beautiful?
I probably still won't post much for a while. He came by c-section and I'm still healing. But soon, I will be back in the kitchen (minus the barefoot and pregnant reality). Until then...

Double Chocolate Zucchini Bread

Another great way to use those prolific squash.

Double Chocolate Zucchini Bread

2 cups grated zucchini

4 cups flour

1/2 cup cocoa

1 1/2 cups sugar

1 tsp baking soda

1/2 tsp baking powder

3/4 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1 1/2 cups oil

3 eggs

1 1/2 cups milk

2 tsp vanilla

1 cup chocolate chips

chopped nuts (optional)

Prepare two loaf pans by greasing them with shortening. Place a piece of parchment paper in the bottom of each pan and grease the paper also. Place flour in each pan, coating all sides and the bottom. Tap out excess flour.

Grate zucchini, set aside. Preheat oven to 350 degrees. In a large bowl combine flour, cocoa, sugar, baking soda and powder, salt, cinnamon and nutmeg. In another bowl combine zucchini, oil, milk and vanilla. Stir into dry ingredients just until blended. Stir in chocolate chips (and nuts, if desired).

Pour batter into prepared loaf pans. Bake at 350 until toothpick inserted in the center comes out clean, about 75 minutes. Cool on rack 10 minutes, remove from pan and let cool completely.

Stuffed* Zucchini

Maybe where you live zucchini is sparse, but here you'll have a carload of it if you leave your doors unlocked at church. Anyway, here's a great way to put this yummy squash to use.

Here's what you'll need:
1 cup rice (cook according to package directions)
1 onion, chopped
1 lb ground beef
2-8 oz cans tomato sauce (or 1-15 oz can)
1 clove garlic, minced
coarse salt and fresh ground pepper (to taste)
1/2 tsp dried oregano
2 large zucchini squash
grated cheddar cheese (or cheese slices)

Preheat oven to 350 degrees. Start with 2 large zucchini squash and halve them lengthwise. Scoop out the seeds to make a "boat." Place on a large rimmed baking sheet.
Next, take one pound of ground beef, 1 chopped onion and 1 clove minced garlic. Brown them and drain off excess fat.

Stir in tomato sauce, salt and pepper and oregano. Mix well.

Stir in the cooked rice. Then scoop the meat mixture into the squash boats. Add hot water to the bottom of the baking sheet and cover squash with foil. Bake at 350 degrees until zucchini is tender, about 45-60 minutes. (I usually check it after about 30 minutes and go from there.) Remove from oven and sprinkle with grated cheddar. Return to oven just until cheese is melted.

I apologize that I have to picture of the final product...um, we were really, really hungry here that night. Just imagine the above picture with a more translucent squash and covered in melted cheese. Enjoy!

*As an alternative to stuffing the larger, more mature zucchini, I've also done this stovetop style. Use 2-3 young zucchini and slice them into 1/2" half moons. Cook beef in a large, deep skillet and add zucchini during that stage. Stir in remaining ingredients and simmer until heated through. Top with cheese and cover with lid until cheese is melted.

Dump Cake

Over the weekend we had some company...lots of company. I made a huge pot of spaghetti and several loaves of garlic bread to "feed the masses." After dinner though I was seriously craving something sweet. My husband's cousins suggested they could make a "dump cake." (I'll not expound on my first impression, given the name.) Anyway, they said it would satisfy my sweet tooth.

They used crushed pineapple, applie pie filling, a yellow cake mix, butter and English walnuts. It was great! Last night I had a houseful again and a few different ingredients. Here's what I did.

I took one large can of mandarin oranges and partially drained them. I dumped them into a 9x13 baking dish. Then I dumped in 1 quart of homemade cherry pie filling, a large can of store-bought pie fillng would work just as well. I cut 1/2 cup of butter in to a yellow cake mix and dumped it on top of the cherries and oranges. I dumped a few slivered almonds on the top. (Now I see where is gets its name.) I placed it in a 375 degree oven for 30-35 minutes and it was delicious! I would post a picture but we were on vacation last week and the camera still has not been unpacked...that or I lost it. Anyway, trust me, it was yummy!

Summer Veggie Pizza

Who doesn't love a good pizza? This one is perfect for summer. It's loaded with fresh vegetables and tastes super light because there's no sauce. But don't worry, there's plenty of flavor! This recipe has enough toppings to make two 14-inch pizzas.

You'll need 2 packages pizza dough (or make your own favorite recipe), 1 medium tomato, seeded and diced, 1 medium zucchini, thinly sliced, 1 small onion, thinly sliced, 1 cup sliced mushrooms, 2 pressed garlic cloves, 1 cup grated mozzarella, 1 cup grated cheddar
1 tsp Italian seasoning and 1/4 cup Parmesan cheese.
Preheat oven to 400 degrees. Roll out dough onto two 14" pans. Bake 5-6 minutes or until golden. Spread garlic over crusts.

Sprinkle with mozzarella and cheddar.

Top with tomato and grate Parmesan over top.

Layer onions, mushrooms, and zucchini over tomato. Sprinkle with Italian seasoning and more Parmesan. Bake 15-18 minutes or until golden and bubbly.

Baked Potato Soup

I don't usually think to make a hearty soup in the middle of June, but the weather here has been wet and frigid. Today just screamed for this yummy soup!

4 large potatoes, cooled, peeled and cubed
2/3 c butter
2/3 c flour
3/4 tsp salt
1/4 tsp white pepper
6 cups whole milk
8 oz sour cream
1/4 cup green onions
10 slices bacon, cooked and crumbed
1 cup grated cheddar cheese

In a large saucepan heat butter, flour, salt and pepper over medium heat. Whisk until smooth and bubbly. Cook one minute. Gradually whisk in milk and add potato cubes. Bring to a low boil for 2 minutes. Remove from heat. Stir in sour cream. Garnish individual servings with onions, bacon and cheese.

Peanut Butter and Chocolate Cookies

Mmm...there is something magical about peanut butter and chocolate, don't you think? It's like the perfect marriage. The only thing that would make it more poetic is if peanuts were the roots of the cacao tree. I had to adapt this recipe for high altitude and I think I have it perfected.

1 cup all purpose flour

1/2 c whole wheat flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 stick unsalted butter, softened

3/4 c creamy peanut butter, room temperature

3/4 c granulated sugar

1/2 c light brown sugar

1 large egg

1 Tbs milk

1 cup chocolate chips

In a large mixing bowl beat butter and peanut butter until light and fluffy. Add in sugars and mix well. Beat in egg and milk. Sift flour, baking soda, baking powder and salt into wet ingredients. Stir well. Fold in chocolate chips. Cover and chill at least 30 minutes.

Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place on a parchment lined baking sheet and press lightly with the back of a fork. Bake for 10 minutes (cookies will be slightly undercooked.) Leave on cookie sheets for 5 minutes before removing to wire racks to cool

Apricot-and-Cheddar Chicken Melts

I found this recipe on an insert in my Everyday Food magazine, by far one of my favorite publications...thanks, Martha! These were easy, quick and delicious! (Although my children had a hard time eating them. Their chicken kept sliding off the bread. If I make them again I might cut the chicken into slices before placing them on the baguette.)

Here's what you'll need:

1/4 cup white wine vinegar

2 Tbs Dijon mustard

2 cloves garlic, chopped

coarse salt and ground pepper

4 boneless, skinless chicken breast halves (6-8 ounces each), split horizontally

1 baguette (about 20 inches), split horizontally, then cut in half

1/4 cup apricot preserves

4 oz thinly sliced deli ham

4 oz white cheddar cheese, grated (1 cup)

So first, heat up your broiler and set the rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a shallow dish or resealable plastic bag, combine vinegar, mustard, garlic, 1 tsp coarse salt and 1/4 tsp black pepper; add chicken and turn to coat. Marinate at room temperature for 10 minutes (or cover and refrigerate in marinade up to 24 hours).

Lift chicken from marinade and place on prepared sheet; broil (without turning) until opaque throughout, 4-6 minutes. Transfer chicken to a work surface; discard pan juices from baking sheet.

Looks good so far! Now, spread each piece of your baguette with some of those apricot preserves and then top 'em off with some chicken.

Layer on the ham and cheese! (I forgot to tell the guy at the deli counter to slice it ultra-thin, I think that would have made a more appealing presentation.)

Pop those babies in the oven under the broiler until the cheese is melted and bubbly. (I would move the rack down one position more to keep the cheese from melting too fast. This will also help your baguette crisp up a little more since it will have more time under the broiler.)

Looks like a winner, huh?

Buffalo Chicken Salad

I made this for myself for lunch yesterday. It was quite delicious and you can increase all amounts for a larger salad.

1 1/2 - 2 cups mixed salad greens

1 crispy chicken strip (I got mine from a deli)

1 Tbs hot wing sauce (more or less to taste)

grape tomatoes

cucumber slices

grated cheddar

Bleu cheese dressing

Slice chicken strip into small, bite-size pieces. Place in a small resealable container, pour in hot sauce. Cover and shake until chicken is evenly coated. Place chicken over a bed of salad greens. Garnish with tomatoes, cucumber and cheddar. Serve with bleu cheese dressing.

Sweet Potato Fries

While I was at my sister-in-law's a couple of weeks ago she made some sweet potato fries on the grill. They were so delicious that I have been craving them since. I didn't get her recipe so I just made up my own and baked them in the oven. They were so good that I made them two nights in a row!

2 large sweet potatoes
olive oil
coarse sea salt
freshly ground black pepper

I put a baking sheet in the oven and preheated the oven to 425 degrees. I peeled the potatoes and rinsed them, then patted them dry with paper towels. Then I sliced them into 1/4-inch sticks. I put all the sticks in a bowl and drizzled them with olive oil and tossed to coat. Once the oven was preheated, I pulled out the baking sheet and dumped the potato sticks onto the sheet and seasoned them with salt and pepper. (I wanted to put a little cayenne on them but I was out.) I baked them for 20-25 minutes, until they were starting to blister and crisp, turning once or twice during the cooking time.

Mmmmm. I think I like these better than french fries and I'm going to guess they're healthier, too. I think my SIL added some fresh basil to hers and that was really delicious also.

Taco Dip

Tonight we had tacos. I always cook a full pound of hamburger for the tacos, though my family barely eats 1/2 of it. Rather than putting it back in the refrigerator (letting it sit there at the back until it molds and I have to throw it away) I've begun to use it in this yummy taco dip.

1 8-oz pkg cream cheese, softened
1 can refried beans
1/2 lb leftover seasoned taco meat
1/2 - 1 cup salsa
1 cup grated cheddar cheese

Preheat oven to 350 degrees. Spread cream cheese into the bottom of an 8x8 baking dish. Spread refried beans over the top of the cream cheese. Mix taco meat and salsa to taste, then spread over the beans. Top with grated cheese. Bake for 20-30 minutes or until heated through and sides are bubbly. Serve with your favorite corn chips.

It's perfect for a game night!

Oatmeal S'More Cookies

This recipe came from a Taste of Home magazine from a few years ago. This is a great oatmeal cookie alternative for those weirdos who don't enjoy raisins.

1/2 c butter, softened
1/2 c shortening
1 c pack brown sugar
1/2 c granulated sugar
2 eggs
1 1/2 tsp vanilla
2 1/4 c flour
1 tsp baking soda
1/2 tsp salt
1 c oats
1 c semisweet chocolate chips
1 c mini marshmallows*

Preheat oven to 350 degrees. Cream butter, shortening and sugars in a large mixing bowl. Ad eggs one at a time, mixing well after each egg. Beat in vanilla. Gradually add flour, baking soda and salt. Stir in oats, chocolate chips and marshmallows. Drop by heaping teaspoon onto a greased cookie sheet. Bake at 350 for 11-13 minutes. Let cool 1-2minutes before removing from pans to wire racks to cool. (If cookies come out flat, chill dough for 30 minutes before baking.)

*I don't know if it's my altitude, but I've found that the marshmallows bake better if they've been allowed to dry out a few hours before adding them to the cookie dough.

Don't Worry, I'm Still In The Kitchen!

It isn't that I'm not cooking. It's that my computer is down with a nasty virus. I keep hoping that it will magically resolve itself, but apparently it's going to take some effort on my part to get it going again. That explains why it's still not working.

(Thanks, Mom, for letting me use your computer to relay this very important message!)