Menu Plan Monday

Life has been hectic for the past week.  We dropped everything last week when we learned that Rob's grandmother passed away.  We quickly made plans to leave town for a few days and we headed to Pennsylvania for the funeral. 
I am glad to be home.  I've spent the weekend doing mountains of laundry and helping both kids with school assignments that their teachers gave them to complete during their absence.  It's always hard to get everything back on track after a quick (unplanned) trip like that. 

So, here's hoping for a less eventful week ahead!

  In my attempt to get things organized for the week I thought I'd share my dinner menu with you.  I really do rely on this plans to keep me organized during the week and at the grocery store.  Check out Menu Plan Monday at Org Junkie for lots of menu planning inspiration.

Monday...spaghetti & meatballs, salad, garlic bread
Tuesday...Slow Cooker Honey BBQ Chicken sandwiches, baked fries, slaw
Wednesday...Chicken Pot Pie Biscuits*, fruit
Thursday...loaded baked potatoes and salad
Friday...Belgian waffles and bacon
Saturday...out for a cub scout event
Sunday...Italian Chicken & Veggie Soup, bread

This week's sweet treat...Easy Banana Pudding Parfaits.

*I'll post the recipe soon!

So, what do you have planned for this week?

Sloppy Joes

I love this recipe.  I've grown up eating these homemade Sloppy Joes.  They taste much better than any canned version!  It's so quick and easy and I bet you already have the ingredients on hand. 

Enjoy!

Sloppy Joes

2 lbs ground beef
1 bottle ketchup **
1 small onion, chopped (optional depending on taste.  I never use it)
2 tablespoons mustard
1 tablespoon vinegar
1 teaspoon sugar
dash of salt & pepper

**the old recipe does not list a bottle size.  I use whatever I have on hand.  Eyeball it until it looks good and saucy.  You may not use a whole bottle**

DIRECTIONS:  Cook the ground beef in a skillet.  Drain grease and wipe out skillet.  Return meat to the skillet and add the remaining ingredients.  Mix well and let simmer for 15-20 minutes.  Serve on buns. 

This recipe can easily be cut in half for a smaller amount.  Leftovers are great and it also freezes well. 

I am sharing this recipe at Amanda's Weekend Bloggy Reading and Kristin's Simply Klassic Sundays.

Pumpkin Muffins

I love most anything made with pumpkin!  This muffin recipe is from my childhood.  I'm not sure where my mom got it but it sure is a good one...so moist and full of yummy fall spices.  Hope you enjoy it!

Pumpkin Muffins

1 cup pumpkin  (NOT pumpkin pie filling)
1-1/2 cup sugar
1/2 cup vegetable oil  (I use canola oil)
2 eggs
2 tablespoons water
1/4 teaspoon ground cloves
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1-2/3 cup flour
1 teaspoon cinnamon
1 teaspoon nutmeg

Combine all ingredients and mix well.  Pour into muffin tins.
Bake at 350 for 20-25 minutes.


I've joined Tasty Tuesday at Balancing Beauty & Bedlam  and Feasting In Fellowship at Comfy In The Kitchen this week.  Stop by and see what everyone else is cooking!

"Tastes Like Thanksgiving" Casserole

For some reason I've thought about Thanksgiving several times recently.  More specifically, I've thought about the food at Thanksgiving. 



Photo Credit


So when I ran across this recipe I knew I wanted to give it a try.  I can't remember exactly where I found it on a message board so thanks to whoever it was that unknowingly shared this with me :)

It was easy to make and it did remind me of a Thanksgiving dinner, especially when paired with some cranberries and veggies.  I prefer the real thing but this definitely satisfied me until November 24th rolls around. (sorry for the lack of a photo...completely forgot to take one!)

"Tastes Like Thanksgiving" Casserole

3 cups cooked chicken
1 box of stuffing mix
1 can chicken broth
3 Tbs. butter
1 1/3 cups milk
1 can cream of chicken soup

Put the chicken in the bottom of a 13 x 9 baking dish. 
In a large bowl, melt the butter in the microwave. Add the chicken broth and stir in the stuffing mix.
Set aside while you mix the milk and cream soup together in a separate bowl. Pour the milk/soup mixture over the chicken.
Top with the stuffing mix.
Bake at 350 degrees for 45 minutes to one hour.

{Crock Pot} Loaded Potato Soup

Last week here in NC we started out with sunshine and high 80's to low 90's for temps.  We ended the week on Friday and through the weekend with gray overcast skies and temps in the high 50's.  Wow!  I mean, I am all for cooler fall weather but that was a pretty drastic change. 

Weather like that makes me start thinking about warm comfort foods.  Mmmmm...

Friday morning I pulled out the crock pot and started some soup.  I had been anxious to try a potato soup using the slow cooker and had found one last week on The Country Cook's site.  Brandie, thanks for posting this recipe.  It was so nice to throw it in the crock pot and let it go. 

My family declared this one a winner! 



{Crock Pot} Loaded Potato Soup

4 lbs. potatoes (Yukon gold, red skin, or russet), peeled and cubed
1/2 cup onion, chopped
2 cloves garlic, minced (optional)
2 stalks celery, finely diced (optional)
2  14oz. cans chicken broth
2 teaspoons salt
1/2 teaspoon pepper
2 cups half and half
Garnish:  shredded cheddar cheese, cooked and crumbled bacon, sliced green onions, etc

Directions:
Spray inside of crock pot with some non-stick spray then throw in the cubed potatoes (5-quart crock pot).

Top with chopped onion, garlic and celery (if using).

Add chicken broth, salt and pepper.  Broth will not completely cover potatoes. 
Cover and cook on low for 8 hours or until potatoes are tender.

When finished cooking, mash potato mixture with a potato masher.  I like chunky soup so I made sure to leave some potato chunks in it. 

Stir in half and half.  Cover and cook on high for 20 more minutes, or until mixture is thoroughly heated. 

Ladle into bowls and garnish with your favorite toppings. 

* As info, I used Yukon Gold potatoes and I did add the optional garlic and celery. 

Slow Cooker Honey BBQ Chicken

I can't really remember where I first saw this slow cooker recipe but it's the kind I like...a handful of ingredients that I already have in my fridge or pantry to throw in for a quick meal on a busy day and night.  We had this chicken with potatoes and some yummy sweet corn.  It would be great on sandwich buns too.  Hope you enjoy it!

Slow Cooker Honey BBQ Chicken

4 chicken breasts (boneless, skinless)
1/4 butter, melted
1/8 cup soy sauce
1/2 cup honey
1/2 cup bbq sauce

Put the chicken in the slow cooker.  Mix the melted butter and remaining ingredients together and pour over the chicken.  Cook on low for 6-8 hours. 
I shredded the chicken after it was finished cooking and mixed it back in with the sauce before serving. 


I've joined in at Full Plate Thursday with Miz Helen and Amanda's Weekend Bloggy Reading!

Oregano Chicken & Rice

This has always been one of my go-to recipes.  It is so quick and easy to throw together and I always have the ingredients on hand.  To be honest for a while it seemed like I was going-to this one a little too often so I took a break from it.  I decided to make it again a few nights ago and it was so good.  This has always been a family favorite but it tasted even better after not having it lately.  Hope you enjoy it too!

Oregano Chicken

¼ cup butter or margarine, melted
¼ cup lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 ½ teaspoons dried oregano
1 large clove garlic, crushed (I usually use minced garlic in a jar since I always have it on hand)
4 boneless skinless chicken breast halves
Hot cooked rice

Combine first 6 ingredients; stir well. Place chicken in an ungreased 13 x 9 x 2 inch baking dish. Pour butter mixture over chicken. Cover and bake at 375 for 30 minutes. Uncover and bake 10 more minutes.
Serve chicken and sauce over rice.

I'm adding this recipe to...
Melt In Your Mouth Monday at Make ahead Meals For Busy Moms
Tempt My Tummy Tuesday at Blessed With Grace
Tasty Tuesday at Balancing Beauty and Bedlam
Feasting In Fellowship Friday at Comfy In The Kitchen

Rosemary Roasted Chicken with Potatoes

I am kicking myself for not grabbing my camera before we sat down for dinner last night.  I think it was all I could do to get the food on the table before everyone was digging in.  That chilly gray day had us all ready for some warm food. 

The other day I picked up a pack of McCormicks Recipe Inspirations.  I'd never tried this before but it was free during my grocery store's Super Double Coupon promotion (Harris Teeter) so I figured it was worth a try.  For those that haven't seen these, it is a little pack of pre-measured spices to make a specific recipe.  The recipe is on the back of the package. 

So last night I made the Rosemary Roasted Chicken with Potatoes.  YUM!!  This was definitely a hit with my family.  I saved the recipe card and will be making this again and again.  All of the ingredients that came in the little packet are things I always have in the pantry and I bet you do too so it'll be easy to make on my own without buying that little pack again (now McCormick is really not happy about that suggestion...oops!).  Since the recipe is printed on the little packet I am posting it here.  The little packet makes it nice and convenient, especially if you don't typically keep these spices on hand.   

So here's the recipe...

Rosemary Roasted Chicken with Potatoes

2 tsp paprika
1-1/2 tsp crushed rosemary leaves
1 tsp minced garlic
1/2 tsp course ground black pepper

2 tbsp olive oil
1 tsp salt
chicken *I used boneless breasts cut into strips but the packet called for thighs.  Use what you like.
1-1/2 pounds red potatoes, cut into 1 inch cubes *I just eyeballed how many potatoes I thought would work

Mix oil, all of the spices and salt in a large bowl.  Add the chicken and potaotes, toss to coat well.  Arrange chicken and potatoes in a single layer on foil-lined baking pan sprayed with non-stick cooking spray. 

Roast in preheated 425 oven for 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occassionally. 

Another similar recipe we like is for Rosemary Potatoes.  I've never posted it on this blog but found it on the McCormick site this morning so check it out HERE.

 


I'm joining Tempt My Tummy Tuesday at Blessed With Grace.

Another White Pizza

Last night my hubby made another white pizza.  It was similar to the Easy Chicken Alfredo pizza we made recently.  This time we took advantage of the fresh spinach and tomatoes we got in our produce co-op basket (more info on this group coming soon!).  And we used up some leftover grilled chicken too.

We started with our homemade pizza dough and then added some Alfredo sauce (from a jar), mozzarella cheese, sliced grilled chicken, fresh spinach, and sliced fresh Roma tomatoes.  We sprinkled on some oregano and garlic and Parmesan cheese. 

YUM!!  This is one of my favorites :)

Do you play around with pizza toppings or just stick to cheese and pepperoni?

I'm joining...
Totally Tasty Tuesdays at Mandy's Recipe Box
Tasty Tuesday at Balancing Beauty and Bedlam

Easy Slow Cooker BBQ Chicken

I am all about quick and easy recipes but this has to be a record for the easiest thing I make.  I mean it is kind of silly to call it a "recipe".  Throw two ingredients in a slow cooker and let it cook all day.  Can it get any easier?

Easy Slow Cooker BBQ Chicken

4-6 boneless, skinless chicken breasts
1 bottle of your favorite barbecue sauce  *In this house it is ALWAYS Sweet Baby Rays!!

Put the chicken in the slow cooker.  Pour the sauce on top.  Cook on low all day.  Remove the chicken and shred it.  Return it to the slow cooker and mix back in the sauce to coat.

Sometimes I'll serve this on buns for sandwiches, other times it's just the shredded chicken on a plate.  It is all drippy with sauce and so yummy! 

Sorry it's not a great picture.  Snapped it as I threw placed the food on the table before everyone went in different directions...dance class, school meeting, etc.  Perfectly quick dinner for a night like that.  Added some macaroni & cheese and steamed broccoli on the side. 

Just as I was ready to post this I saw that one of the blogs I love has a similar recipe posted today.  Tiffany from Eat At Home has added another ingredient to her Zingy BBQ Chicken in the Slow Cooker or Oven.  Go check it out.  Next time I make this I am going to give her version a try.  Thanks for the idea, Tiffany!

I've joined...
Full Plate Thursday at Miz Helen's
Weekend Bloggy Reading at Serenity Now

Lemon Pudding Cake

I was looking through old recipes in my recipe box over the weekend and came across one I haven't made in a long time.  It's a simple little snack cake that starts with a boxed cake mix.  This snack cake turns out so moist.  You can make a glaze for it if you'd like.  My mom never used a glaze when she made it and I never missed it. 

I enjoyed mine with Cool Whip ('cause everything is good with Cool Whip!) and fresh strawberries!

Whichever way you decide to make it I hope you and your family enjoy it!

Jello Pudding Cake

1 package yellow cake mix or lemon cake mix *

1 small package lemon instant Jello pudding mix           
4 eggs
1 cup water
1/4 cup oil

Combine all ingredients in a large mixing bowl.  Beat for 2 minutes at medium speed with an electric mixer.  Pour into a greased and floured 9x13 sheet pan. 

Bake at 350 for 45 minutes or until cake springs back when lightly touched. 

Cool in pan for 15 minutes.  Remove from pan and cool completely. 

Optional Glaze:
1 cup confectioners sugar, sifted
1 tbsp hot milk
3-4 drops yellow food coloring (optional)

Gradually add hot milk and food coloring to the confectioner's sugar in a bowl.  Mix well.  Drizzle onto cooled cake.


This cake can be made in a 9x13 sheet cake pan or in a bundt pan.  If using the bundt pan I would suggest adding the glaze.  The sheet cake can go either way in my opinion. 

*You can use either a yellow cake mix or a lemon cake mix.  Obviously the lemon cake mix will make it even more "lemon-y".

I'm joining the fun this week...
Tasty Tuesday
Potluck Sunday at Mommy's Kitchen
Totally Tasty Tuesdays at Mandy's Recipe Box

Buffalo-Chicken Macaroni and Cheese

Yesterday a friend made a really wonderful new recipe for a teacher's event at our children's school.  I was lucky enough to get a quick taste.  Wow!  I knew immediately that I had to share it with all of you even before I make it for my family.  And all of the teachers loved it...not a crumb left in the pan when I returned to clean up after the event.  Thanks for sharing this, Kathy!

Straight from the Food Network website here is the 5 Star recipe...

   
Buffalo-Chicken Macaroni and Cheese

Cook Time: 45 minutes   Level: easy   Yield: 6-8 servings

Ingredients

• 7 tablespoons unsalted butter, plus more for the dish
• Kosher salt
• 1 pound elbow macaroni
• 1 small onion, finely chopped
• 2 stalks celery, finely chopped
• 3 cups shredded rotisserie chicken
• 2 cloves garlic, minced
• 3/4 cup hot sauce (preferably Frank's)
• 2 tablespoons all-purpose flour
• 2 teaspoons dry mustard
• 2 1/2 cups half-and-half
• 1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
• 8 ounces pepper jack cheese, shredded (about 2 cups)
• 2/3 cup sour cream
• 1 cup panko (Japanese breadcrumbs)
• 1/2 cup crumbled blue cheese
• 2 tablespoons chopped fresh parsley

Directions

Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.


Photograph by Con Poulos

Chicken Primavera with Pasta (new product)

Have you seen the new Philly Cooking Cremes?  Have you tried them?  If you are some of my fellow Harris Teeter shoppers you may have been able to score this for free last week during Super Doubles.  I did and was very anxious to try it. 

Each container comes with a recipe, which is good since I really wasn't sure what I wanted to do with it.  Plus, there are many more recipes on the Philly website.  I decided to start with the Italian Cheese and Herb Cooking Creme and the recipe for Chicken Primavera with Pasta.  It is a quick and easy recipe (my favorite kind!).  I like using these convenience products, especially during the week when we have pottery/dance/scouts/baseball in the late afternoons or evenings.  It certainly makes getting a good dinner on the table a lot easier. 

In my rush to oversee homework and get the food on the table fast so my husband and son could get out the door for scouts, I neglected to take any pictures of the food prep or final results.  So, I am borrowing the photos from the Philly website. 


Chicken Primavera with Pasta

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

2 cups frozen stir-fry vegetables (such as broccoli, carrots, red peppers, snow peas, etc)

1 tub (10 oz.)PHILADELPHIA Italian Cheese and Herb Cooking Creme

2 cups hot cooked fettuccine

Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. Add vegetables; cook 2 to 3 min. or until heated through, stirring occasionally.
Add cooking creme; cook and stir 3 min.
Stir in cooked pasta.

The results?  A great tasting meal that was quick and easy to prepare.  I served this with a salad and we all loved it.  I think next time I will add some sun dried tomatoes for an extra flavor.  I actually made a double batch of this and the leftovers dried out a lot more than I expected so I'm not sure how it will be for my lunch tomorrow but made fresh tonight it was great. 

The Philly Cooking Cremes come in Original, Italian Cheese and Herb, Santa Fe Blend, and Savory Garlic.  Be sure to check out the website for all sorts of ideas for each flavor.  Next on my list to try is the Easy Chicken Enchiladas with the Santa Fe Blend.  You'll see that recipe very soon, I'm sure : )

I am linking this recipe to...
It's A Keeper
Full Plate Thursday


*I was not asked to write this post, nor compensated in any way.  I just wanted to share a new product with you.  All opinions are 100% truthful and my own.

Easy Chicken Alfredo Pizza

I like pizza but sometimes get tired of the same old kind.  Last week we played around with some convenience products to make a chicken alfredo pizza.  We all loved it and made it again just yesterday!  Hope you enjoy it too...



Easy Chicken Alfredo Pizza

pizza crust (we used a pizza dough ball from the grocery store bakery but you can use your favorite store-bought or homemade.  We wanted to try this dough ball and it made a really good crust!)
jar of Alfredo sauce (We used Bertoli 'cause I got a deal on it but use your favorite brand)
grilled chicken (Hubby grilled chicken earlier in the week and I saved some for the pizza.  Grilled with a little salt, pepper, and oregano)
spinach  (either fresh or frozen works just fine)
mozzarella cheese, provolone cheese (we added a bit of provolone cheese with the mozzarella 'cause I had some on hand.  It made it extra cheesy and good!)
minced garlic, oregano


Spread the alfredo sauce on the pizza crust (the size of your crust will determine how much to use.  We made several small pizzas and used about half the jar all together).

Add the sliced chicken and spinach and minced garlic.  Cover with cheese.  Sprinkle with oregano. 

Bake according to your dough/pizza crust directions.  For our dough, we baked it at 400 for about 12 minutes.

This week I am sharing this recipe here...
Melt In Your Mouth Monday
Tempt My Tummy Tuesday
Tasty Tuesday
Weekend Bloggy Reading at Serenity Now
Ingredient Spotlight: Spinach at Eat At Home

Polka Dot Cookie Recipe

Here's a quick and easy sweet treat...They didn't turn out very pretty but they tasted yummy :)

Polka Dots

1 package fudge brownie mix
1/2 cup vegetable oil
2 large eggs
1 cup white chocolate chips

Combine the first 3 ingredients, stir well.  Stir in the white chocolate chips.  Drop dough by rounded teaspoonfuls about 2 inches apart onto an ungreased cookie sheet. 
Bake at 350 for 8 minutes. 
Let the cookies cool on the sheet for a couple of minutes.  Remove to wire racks to cool completely.

I'm sharing this recipe here...
Tuesdays At The Table
Tasty Tuesday

Taco Soup

I've seen quite a few variations of Taco Soup recipes.  This is one I've tried recently.  It is quick and easy...pretty much just dump the stuff in a big pot.  The last time I made this recipe I doubled it and froze several containers to have on hand for quick and easy lunches or dinners. 

Sadly, my picture does not do it justice.  But do you notice that my bowl matches the one in the cookbook?  I love my Gail Pittman polka dot bowls!

Taco Soup

taken from Southern Living Ultimate Quick & Easy Cookbook

1 pound ground beef

2 cups water

1/2 cup diced green bell pepper

1 (16-ounce) jar medium picante sauce

1 (16-ounce) can pinto beans, undrained

1 (15-ounce) can tomato sauce

1 (11-ounce) can yellow corn with red and green bell peppers, undrained

1 (14 1/2-ounce) can stewed tomatoes, undrained

Cook meat in a Dutch oven (or big pot!), stirring until it crumbles and is no longer pink; drain.  Return meat to your pot.

Add 2 cups water and next 6 ingredients; bring to a boil.  Reduce heat and simmer, uncovered, 12 minutes, stirring occasionally. 

Serve soup with tortilla chips.

Garnish with some shredded cheddar and sour cream, if desired. 

I am sharing this recipe at...

Recipe Swap Thursday

It's A Keeper

Pizza Dip Recipe

I've posted this one before but thought I'd pull it out again in preparation for the big Super Bowl Weekend.

This is such a quick and easy dip to throw together.  And it is always a crowd-pleaser...who doesn't like pizza, right? 
Hope you enjoy...

Pizza Dip

1 (8oz) package cream cheese
pepperoni slices (I usually quarter these so they are very small bite size pieces in the dip)
pizza sauce
2 cups mozzarella cheese
oregano or Italian seasoning

Spread cream cheese in the bottom of a pie plate.  Arrange pepperoni slices on top (I just eyeball enough to cover the cream cheese).  Spread a layer of pizza sauce (I eyeball this...usually half a jar or a little more).  Top with mozzarella cheese, spread to cover the whole thing.  Sprinkle oregano or Italian seasoning on top. 

Bake at 350 for 20-25 minutes.  Serve with tortilla chips or crackers.

Linking to...
Super Bowl Party Food at Make Ahead Meals For Busy Moms 
Tasty Traditions at Coupon Cookin'

S'more Dessert, Please!!

I recently tried my friend, Heather's, yummy S'mores dessert and knew I had to share this one.  This stuff is so good there is no way to eat just one little bite.  I made this last week for a teacher's meeting at my children's school.  I wasn't surprised to see an empty platter at the end of the meeting.  Enjoy this yummy treat!

S'mores Dessert

3/4 cup butter

3/4 cup brown sugar                         
12 graham cracker sheets
3 cups mini marshmallows
4 Hershey chocolate bars  (I used a sleeve of 8 mini bars since I had those in my pantry)

Preheat oven to 350.

Line cookie sheet with aluminum foil and arrange graham crackers.

Melt butter and brown sugar over medium heat until sugar has dissolved.  Pour over graham crackers and bake in over for 5 minutes. 

Break chocolate into small pieces.

Remove graham crackers from oven and sprinkle marshmallows and chocolate pieces on top.  Return to oven for 3 to 4 minutes until marshmallows have puffed up and chocolate has started to melt a little.

Cool completely and cut into pieces.              

I am linking this recipe to the following fun parties this week...

Tempt My Tummy Tuesday

Tasty Tuesday

Full Plate Thursday

It's A Keeper Thursday

Fun For Kids Friday

Weekend Bloggy Reading at Serenity Now

And I am adding this to Melt In Your Mouth Monday too!

Cracker Snackers

The countdown to the Super Bowl is on!  Whether you are hosting a party, going to a party or even just sticking close to home like I am, I have some yummy recipes to share with you this week that will be great for the upcoming big game weekend.  (Go Steelers!!!)  Sorry...I had to sneak that in. 

My husband made these yummy crackers during the Christmas holidays and they were a hit in our house.  We enjoyed them as a snack but they would also be good to use as croutons on a salad or bowl of soup. 

Cracker Snackers

1/3 cup vegetable oil
1 clove garlic, thinly sliced  (we used minced since we had it on hand)
1 (11 ounce) package oyster crackers
1 (0.7 ounce) envelope Italian dressing mix (we used Good Seasons)
1 tsp dried dill
1/4 tsp garlic powder
1/4 parmesan cheese

Combine oil and garlic.  Let stand for 30 minutes.  Discard garlic. 

Place crackers in a bowl and sprinkle with oil.  Combine dressing mix, dill, garlic powder, and cheese and sprinkle over crackers, stirring well.

Let stand for 30 minutes, stirring every 10 minutes. 

Store in an airtight container. 

Enjoy!

I'm adding this recipe to the Super Bowl Party Food linky party at Make Ahead Meals For Busy Moms.

Cinnamon Roll Pancakes

I think my taste buds died and went to heaven on Saturday morning!

We enjoyed a lazy Saturday morning this past weekend and I decided to make a nice breakfast for the family (instead of the usual quick cereal, etc).  I had come across the yummiest sounding recipe that I was so anxious to try...and I am glad I did!  I found a recipe for Cinnamon Roll Pancakes on Kristen's blog, Frugal Antics of a Harried  Homemaker.  This is a "new-to-me" blog that I found last week and am enjoying.  I especially like her weekly party, Your Recipe, My Kitchen (this link will take you to today's linky party).

I love, love, love cinnamon and knew I had to try these pancakes.  They were a big hit around the table Saturday morning.  These are easy but do take a little extra time and effort (totally worth it!).  This isn't something I will make a lot but definitely worth treating the family to occasionally on days where we can enjoy a relaxed big breakfast.

So, here's what you do...

Use your favorite pancake recipe or mix.  I didn't want to make everything from scratch so I used a boxed mix from Hungry Jack that I had in the pantry and it worked just fine. 

Cinnamon Filling
In a large bowl, using a hand mixer, mix until smooth.
1 stick butter
1 cup brown sugar
2 tbsp cinnamon
Put the mixture in the microwave for 10 second intervals until the consistency is that it can be squeezed in a steady stream in a spiral onto the pancakes through the pastry bag or ziploc bag with the corner snipped. 

Cream Cheese Icing
2 cups powdered sugar
2 ounces cream cheese
1 tsp vanilla
4 tbsp milk
Using a hand mixer, mix until smooth and pour the icing into another pastry bag (or ziploc). 


Mix the cinnamon filling and the icing and fill your pastry bags (or ziplocs with the end snipped off).  Set aside until ready to use.

Make your pancake batter.  Ladle the batter onto the hot griddle and then squeeze the cinnamon filling in a spiral pattern over the raw pancake batter.  Flip to cook the other side. 

Once the pancakes are cooked and plated, squeeze the icing over the pancakes in a criss-cross pattern. 

Y.U.M!!!!!!!

I hope you give this recipe a try for your family.  Let me know if you do.  And thanks again to Kristen! 

Enjoy...

I am linking this recipe to these fun parties this week...

Tuesdays at the Table
Tempt My Tummy Tuesday
Delicious Dishes
Tasty Tuesday
Works For Me Wednesday
Let's Do Brunch
Full Plate Thursday
Recipe Swap Thursday
Home and Family Friday