Baked Tilapia

My hubby used to make this for us and my kids loved it.  I tried to duplicate how he made it and I think it turned all really well.  All my kids ate it and it tasted wonderful.  It was a light, fairly healthy alternative to the fried foods we've been enjoying as of late.  Hope you enjoy.

 

Baked Tilapia

1 bag of frozen Tilapia

Butter/margarine

Seasoned salt

Garlic salt

 

Defrost tilapia in fridge overnight.  Line cooking dish with aluminum foil.  Place tilapia within foil and place 4 or 5 pats of butter on top of fish.  Sprinkle garlic salt and seasoned salt to your desired amount of seasoning.  Close up aluminum to make like a packet within the baking dish.  Bake at 350 degrees for 30 minutes.

Smothered Pork Chops

I saw this recipe on Pinterest and had to try it out.  My kids really like pork chops and I thought this sounded really easy to make.  It was so easy and my kids loved it.  I did add some extra noodles to the pot because we like noodles and I didn't really need to.  The sauce was nice compliment to the chops and noodles.  Hope you enjoy!

Smothered Pork chops
4 pork loin chops, 1/2 inch thick (4 oz each)                         

2 tsp vegetable oil                        
1/2 cup chopped onion                        
1 package (8 oz) sliced mushrooms (3 cups)                        
1 3/4 cups milk                         
1 box Hamburger Helper® stroganoff                        
                            

More storesHeat skillet over medium heat until hot. Add pork chops; cook about 2 minutes on each side or until slightly browned. Remove pork chops from skillet; set aside.

                           

Reduce heat to medium. In same skillet, heat oil until hot. Add onion and mushrooms; cook 3 minutes, stirring frequently. Stir in milk and seasoning mix (from Hamburger Helper box). Heat to boiling. Return pork chops to skillet; spoon some of the sauce over pork. Reduce heat; cover and simmer 9 to 11 minutes, stirring and turning pork chops occasionally, until pork is no longer pink in center.

 

Meanwhile, in a saucepan two-thirds full of boiling water, add uncooked pasta (from Hamburger Helper box). Return to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until pasta is tender. Drain; cover to keep warm.

 

Serve pork chops and sauce mixture over pasta.

White Trash Sliders

I was invited to a tailgate last Friday and had seen these online and wanted to try them.  I actually mixed two recipes together to make these.  It is the same recipe I use for my Party Ryes so I knew they would be fabulous.

 

White Trash Sliders

1 lb ground beef

1 lb pork sausage

1 lb Velveeta, cubed

1/2 tsp onion powder

1/2 tsp garlic powder

2 packages of Hawaiian Sweet Rolls

Brown ground beef and sausage until cooked through.  Drain grease from meat. Combine browned meat, Velveeta, onion powder and black pepper in the saucepan cheese is melted and bubbly.  Slice entire Hawaiian Rolls package horizontally.  Spoon mixture onto bottom half and replace top. 

 

I didn't bake them for 5 minutes at 350 degrees but may next time to have the rolls firm up.  They were wonderful and gone in no time.  Enjoy and Happy Tailgating!

 

Bourbon Balls

I was invited to a housing warming party over Labor Day and wanted to make something new since I haven't cook in so long.  So I found a recipe for Bourbon meatballs and thought they sounded yummy and easy.  Which is what I am needing after a crazy day of running 3 kids.

This was super easy to throw together in the crockpot and their is always whiskey in my cabinet.  Everyone loved them and I still had a few left over the next day.  Which was quite the surprise.  I did double this recipe to make sure I had plenty for the party.

Bourbon Balls
1 lb bag frozen meatballs

Not the best photo but they were wonderful

½ cup ketchup
½ cup brown sugar
¼ cup bourbon whiskey
1 tsp lemon juice
1 tsp worcestershire sauce

In a medium bowl, combine all ingredients except your meatballs. Mix well.
Place your frozen meatballs into your crock pot and pour the whiskey sauce on top. Mix it up so each meatball is coated with the whiskey sauce. Turn up the heat to high. Leave it on high for about an hour, stirring a couple times.
Once meatballs have somewhat thawed, go ahead and turn your crockpot down to low. 

Update on my blog

Well, I haven't blogged in well over 6 weeks because my hubby passed away very unexpectedly August 8th.  I haven't cooked a thing since that day as meals arrive every day at my house.  I am blessed beyond measure for all the fabulous food that has arrived on my doorstep.  Several of my friends have made recipes right off of here for my family.  Which goes to show that someone is liking what I am posting.  So, I am going to hopefully get back to blogging and cooking.  It is something that I really enjoy and have missed.

Marinated Cucumbers, Onions, and Tomatoes

I LOVE cucumbers and onions that my brother in law always makes every summer.  I have asked him for the recipe but it always "its a little of this and a little of that".  I do not do well with guesstimate directions.  I need to know exactly how much of this and that to put into a recipe.  I am sure I drive everyone nuts with that.  So, I searched online and this is what I found.  I knew my hubby would love it and he does.  The tomatoes were an added bonus and when the neighbor offered some cucumbers from their garden I was sold. 

Marinated Cucumbers, Onions, and Tomatoes

3 medium cucumbers, peeled and sliced 1/4 inch thick

1 medium onion, sliced and separated into rings

3 medium tomatoes, cut into wedges

1/2 cup vinegar

1/4 cup sugar

1 cup water

2 tsp salt                      

1 tsp ground black pepper

1/4 cup oil

        

 

Cut all veggies and combine into a large bowl.  In a smaller bowl, mix all the remaining ingredients and pour over the veggies.  Toss well to mix.  Refrigerate at least 2 hours before serving.

 

Hope you enjoy this on a hot summer night as much as we do.

Salted Carmel Brownies

I had these amazing "triangles" at a work bake off this spring.  I had to have the recipe.  I don't usually make sweets but these I had to make again.  I didn't cut them into triangles I served them as brownies in the pan and they were a HUGE hit with everyone.  The gooey goodness just does you in.  You can't eat just one.  They were surprisingly easy to make.

Salted Carmel Brownies
Cookie Base:
1 bag (1 lb 1.5oz) double chocolate chunk cookie mix
1/4 cup margarine, melted
2 tbl water
1 egg

2/3 c pecans, chopped

Carmel Topping:
4 tbl butter
1 bag caramels, unwrapped
1/4 c heavy cream
1/2 tsp vanilla
1/8 tsp coarse kosher salt

In medium bowl, stir together cookie mix, butter, water and egg until soft dough forms. Press dough evenly into greased 9x13 baking pan, sprinkle with 1/3 cup pecans. Bake at 350 degrees for 11 to 15 minutes or until set in center and edges just begin to pull from sides of pan. Set aside to cool.

 

Meanwhile, in medium saucepan over medium-low heat, melt butter, caramels and cream, stirring frequently until mixture is smooth. Remove from heat. Stir in vanilla and 1/8 teaspoon salt.

 

Spread caramel evenly over cookie base and sprinkle with remaining pecans. Cool completely. Sprinkle top of caramel with additional salt right before serving.

 

Store in refrigerator; bring to room temperature before serving.

Tomato & Mozzarella Pasta

I had pinned this recipe ages ago on Pinterest and finally decided to try it.  My family really liked it and it was healthier than the white sauced pastas that I love.  This pairs great with fresh bread and a nice salad.  Perfect for a "meat free" night and during a busy weeknight.

Tomato & Mozzarella Pasta

Right out of the oven!

2 tbsp. olive oil
2 garlic cloves, minced
2 (14oz) cans diced tomatoes
1 tsp oregano
Salt & Pepper to taste
1 lb penne pasta
8 oz shredded mozzarella cheese
2/3 c Parmesan cheese

Heat oil in skillet and add garlic.  Cook about 1 minute.  Add tomatoes and oregano.  Simmer until thickened about 15 minutes.  Add salt & pepper to taste.  Meanwhile, cook pasta according to directions.  Toss with tomato sauce.  Place 1/2 of pasta mixture into a greased 13x9 baking dish.  Cover with 1/2 the mozzarella & 1/2 the Parmesan cheese.  Top with remaining pasta and remaining cheese.  Bake for 15 minutes at 400 degrees.

Enjoy!

Dipped up on my plate

Baked Hot Wing Dip

I have had multiple hot wing dips for the crockpot but this one is baked and I have really wanted to try it.  I made it for a night at the school carnival this year and I think the extra layer of cheddar cheese spread over the top just makes it all the better.  Plus, it doesn't burn in the crockpot easily.  Which is always a nightmare to clean the next day :)
 
It went over really well.  My hubby ate it on celery sticks (instead of crackers or tortilla chips which are off his diet) and I think that may have counterbalanced the heat.
 
Hope you enjoy!

Baked Hot Wing Dip
2 (8 oz) packages cream cheese, softened                                           

3/4 cup Frank's red hot sauce

1 cup blue cheese salad dressing

1/2 cup crumbled blue cheese                                                   

2 cups diced cooked chicken                      

2 cups shredded cheddar cheese                                           

1 dash chili powder                                                                   

1 dash garlic powder

 

Preheat oven to 350 degrees.  Stir together cream cheese, blue cheese, 1 cup cheddar cheese and salad dressing.  Add diced chicken and mix.  Spread into a 13x9 baking dish and spread remaining cup of cheddar cheese over top.  Make for 30 minutes and serve with crackers or tortilla chips.

 

 

Garlic Artichoke Dip

Our friends host 3 nights at their house every year during our school's carnival.  Luckily their backyard abuts the grounds where the carnival is held.  So we spend 3 nights camped out on their deck overlooking the swings and all the carney fun.  My kids LOVE it and I look forward to spending 3 evenings with great friends socializing, eating too much and drinking too much.  Its a win, win in my book. 

 

I always bring too much food but love to try new things and this group always eats whatever I make.  So I made on of the recipes that been sitting waiting to be tried on my Pinterest board for a while.

 

Hope you enjoy!

 

Garlic Artichoke Dip

2 (8oz) packages cream cheese, softened

1 cup mayo

1 cup shredded Parmesan cheese

1 (12oz) jar artichoke hearts, drained and chopped

6-7 cloves garlic, minced

Preheat oven to 350 degrees. In a large bowl, mix the cream cheese with the mayo and shredded Parmesan cheese. Gently add in the chopped artichoke hearts and minced garlic. Place the mixture into a 9″ pie plate and bake for 25-30 minutes or until it’s lightly browned and bubbly on top. Serve with tortilla chips.

Sweet Tea

I finally found a recipe to make Sweet Tea that is super easy and that I really like.  If I make a big pitcher my kids will drink it up in a day or two.  I am not an ice tea drinker normally.  I am a soda drinker but the sweetness of this makes the ice tea bearable.  I could drink this pitcher myself in no time but those kiddos don't let that happen.  Hope you enjoy it.  It makes a lot!!



All ready to hit the fridge

Sweet Tea
12 tea bags
1/4 tsp baking soda
2 cup sugar
4 cups boiling water
12 cups cold water


Place baking soda in pitcher (1 gallon).  Add tea bags and boiling water.  Let sit for a minimum of 30 minutes.  I let mine steep for over an hour.  Remove tea bags and add sugar.  Stir until it dissolves.  Add cold water and refrigerate until ready to serve. 

Here is mine in my favorite Tervis Tumbler

Smothered Chicken

I have been on retreat from this lately.  May is a CRAZY month for any elementary school mom.  I can't remember if I cooked at all the entire month let alone made something new.  It's a wonder we eat at all.  Plus, I have been making a lot of the new recipes I have found and put on here.  I have found a lot of new things my kids will eat that are easy to make and good for them.  Plus, making the same thing over and over is boring.  But I will say my oldest has been better about me trying new things.  I used to get "another new recipe, can't you just stick with what we like".  I get tired of making the same thing and no one eating what I fix.  So this blog has been a great thing for me. 

I found this recipe on Pinterest and I had to try it.  My hubby is back on his diet and it's making me nuts.  My kids complain that all we eat is meat and if I don't fix meat my hubby will have nothing to eat.  I will get "its fine, I can find myself something" and then I eat way more than what I should because I made too much.  But this was wonderful and all but the youngest two ate it.  I even had enough for lunch the next day.

Hope you enjoy!

Smothered Chicken
1 bag frozen chicken tenders, defrosted
1 onion, cut in strips
1 green pepper, cut in strips 
1 container mushrooms, sliced
1 cup mozzarella cheese
1 tsp olive oil
2 tsp garlic powder

Saute onion, green peppers, and mushrooms in olive oil and garlic powder until soft.  Meanwhile, grill chicken tenders.  I used my George Forman grill and they came out perfect.  Place chicken in baking dish and cover with veggies.  Cover with mozzarella cheese and bake at 350 degrees for 10 minutes. 

It was fabulous.  I served it with a side of white rice and my hubby raved.  Original recipe called for honey mustard to be poured over chicken but it didn't need it.  It was so yummy and quick to make.

Super Easy Pizza Burgers

I remember having these for hot lunch when I was in grade school.  I found 2 recipes that I combined together to come up with this super easy meal.  My family inhaled it.  There was not any left.  I am going to double it next time and see if I can freeze them.  They were so easy and tasted just like I remember.
 
Hope you enjoy!
 
 
Super Easy Pizza Burgers
5 Hamburger buns
1 lb hamburger
1 (8oz) can tomato sauce
1 tsp oregano
1 cup shredded mozzarella cheese

Brown hamburger and drain grease.  Add tomato sauce and oregano; mix well.  Spoon onto 1/2 of a hamburger bun and place on cookie sheet.  Sprinkle with cheese and cook at 350 degree for 10 minutes.

Sausage Dip II

I wanted to make 2 dips for a night in with friends and I only had 2 bricks of cream cheese.  Every recipe that I had used 2 bricks.  I found this one here and it only used one.  Everyone loved it and it super yummy.  My hubby cleaned the pan after my friends left.  It will move into my permanent appetizer rotation.  I have a couple favorites that I seem to take everywhere.  Plus I get asked to bring certain ones back by my friends hubbys.  I am glad they like my dips.

Enjoy!

Sausage Dip II

1 lb sausage, cooked and drained
1 (8 oz) brick cream cheese, softened
8 oz sour cream
2 cups shredded cheddar cheese
1 (10 oz) can diced tomatoes and green chilies


In a large skillet, cook sausage until no longer pink. Drain fat. In a large bowl, combine all ingredients and put in a baking dish. Bake at 350 degrees for 30 minutes.Serve with tortilla chips.

Hot Dip

I had friends over to kick off my long holiday weekend and decided to try a couple new recipes.  I loved this as did my hubby.  It was easy and pairs well with triscuits.  I love making dips especially hot dips and I had some left over.  It heated up really well and was just as yummy the next day.  It was exactly what a needed for a night in with girlfriends and beverages.  What more can you ask for.
Here is where I found the recipe on Pinterest but I didn't add the pecans and will NOT add the extra butter on top next time.  It was not needed. You can see it melted on top of my dip in the photo below.

Enjoy

Hot Dip
8 oz cream cheese
1 cup sour cream
2 tbl onion flakes
1/2 tsp garlic salt
1/4 cup green pepper, finely chopped
2 oz. dried beef, chopped 

Mix all the ingredients until combined. Spread into a baking dish. Bake at 350 degrees for 25 minutes. Serve with Triscuit crackers.

Mrs. Dash's Chicken and Pasta

I have had this recipe forever.  My neighbor (now long gone) made it for us when I had my son (soon to be the big 9 year old).  It was fabulous and I had to have the recipe.  She was great about sharing and my oldest requested this all last week.  I had forgotten about it and realized that I hadn't ever shared this recipe.  It is super easy and I always have all the ingredients on hand.  We had an empty square on the calendar last night and I thought I would make it again.  I always make too much and have left overs which is never a bad thing.

Hope you enjoy!

Mrs. Dash's Chicken & Pasta

1 box penne pasta noodles
5 chicken breasts, diced
1 cup Parmesan cheese
1 cup diced tomatoes
1 sm can mushrooms, drained
2 tsp Mrs. Dash's garlic & herb seasoning
2 Tbl olive oil

Pour olive oil into a large skillet.  Add chicken and seasoning.  Cook until no longer pink.  Meanwhile, cook pasta according to directions.  Add diced tomatoes and mushrooms.  Cook another 5 minutes.  Add cheese and cook until melted.  Drain pasta, mix all together and serve.

Hawaiian Meatballs in Crock Pot

I found this recipe on Six Sister's website (which I love) and had to try this one right away.  Super simple and I had everything on hand.  My kids loved it.  I threw it together over lunch when I knew I wasn't going to be home for dinner that night.  It smelled so good I had to put a small bowl together for me to taste before I left.  My hubby fixed it with white rice and it was all gone when I got home.  It will easily added into our regular rotation of meals.  The crock pot is becoming my go to these days with the craziness of school, sports and work.  I needed to find some recipes that my family likes and here is one that fits that to a tee.

Hope you enjoy!

Hawaiian Meatballs in Crock Pot

32 oz. package of precooked, frozen meatballs

13.5 oz can of pineapple chunks (save juice)
1 large green pepper, diced
1 cup of brown sugar

2 tbl cornstarch
2/3 c white vinegar
2 tbl soy sauce

Place meatballs in crock pot and top with green pepper and drained pineapple chunks. In a separate bowl, mix reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Pour sauce over all in crock pot. Cook on low for 3-4 hours or until heated through. Serve over rice.

Pork Roast in the Crock Pot

My hubby bought a lot of pork roasts on major sale and they are several in the freezer.  I wanted to find an easy recipe to cook one in the crock pot and this is what I found.  It was so easy and I had everything on hand to throw together over my lunch hour.  It feel apart as I took it out of the crock pot.  It was so moist and perfect for a midweek meal.  I am always looking for quick meals during the week and this was perfect for that.

Enjoy!

Pork Roast in Crock Pot


2 1/2 lb Boneless Pork Roast
1 sweet onion sliced thin
1 c hot water
1/4 c brown sugar
2 tbl soy sauce
2 tbl ketchup
1 tsp salt
1 tsp pepper

Place the sliced onion in the bottom of your crock pot and then place your pork roast on top of the onions.  Whisk the rest of your ingredients in a small bowl and pour over top of the roast.  Cook on high for 4-6 hours.

Pork Tenderloin

I found a beautiful port tenderloin very inexpensively at the store and I hit Pinterest first thing to see if I could come up with a great way to cook it.  I found this recipe here and it was super easy but my pork tenderloin was 3lbs.  I doubled the sauce for the marinade and doubled the cooking time.  I always use a metal 9x13 pan when I bake meat.  That way you can use the pan on the stove top if needed.  Which you will need later to make the pan sauce. 

It was wonderful and so very moist.  My oldest ate 4 pieces in no time.  We had some left over which my hubby ate the next day.  I served it with mashed potato's, steamed broccoli and rolls.  It was a wonderful Sunday dinner on a snowy day.

Hope you enjoy!

Pork Tenderloin

Marinade:
1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
1 tbsp lemon juice
1-2 tbsp Worcestershire sauce
1-2 tbsp dry parsley
2 tsp dry mustard
1 tsp black pepper
1 tsp garlic powder
1 lb. pork tenderloin

Directions:
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.

Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.

Pan Sauce:

Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the cooking pan back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin. 

Chocolate Covered Strawberries

I LOVE chocolate covered strawberries.  But the strawberries have to look amazing for me to even think about making them.  I have made them twice recently and wanted to share how I make them.  I tried to turn them into footballs for the Super Bowl back in February but that didn't turn out so well.  I used white chocolate chips and they didn't melt too well and clogged the plastic mustard bottle I tried to use to decorate with.  I need to use the almond bark next time and it should work a lot better.

My football attempt for the Super Bowl

I made these for a casual St Patrick's Day get together we had and the looked beautiful.  But I forgot to get them out of the fridge and serve them that night :)  I am glad I did forget though.  I didn't put them on wax paper for drying, I put them on the pretty serving platter right away and the chocolate stuck to the glass platter.  So we missed out on about half the chocolate goodness.

Chocolate Covered Strawberries
1 quart strawberries
1 container Bakers brand Dipping Chocolate

Wash and dry strawberries.  Melt chocolate according to package directions.  Dip Strawberries in chocolate and place on WAX paper covered plate.  Refrigerate several hours and transfer to a serving tray. 

My pretty ones ready to eat!

Chicken Tetrazzini

I have two recipes for this and wanted to try this one I found on Pinterest.  The sliced almonds caught my attention and I wanted to see how it turned out.  Here is where I found this recipe but I did remove the onions because they are just too much for my son.  I will have to make my sisters recipe one of these days and see which one you like better.   I have included the freezer directions that came with this as well, but I haven't tried them. 

I loved this.  My family did eat it and my youngest did as well.  But it wasn't their favorite like the Swedish Meatballs where last week.  I got asked to make them again this week by my oldest. 

Hope you enjoy these.  I am looking forward to my lunch today :)

Chicken Tetrazzini

1 box spaghetti
1 1/2 c cheddar cheese
1 1/2 c Monterrey jack cheese
1 can cream of chicken soup
1 can cream of mushroom soup
10 ounces milk (just over 1 1/4 cups)
1 small bag of sliced almonds
2 cups cooked and cubed chicken


Cook spaghetti until al dente. Mix all ingredients in a large bowl. Pour into a 9×13 pan and bake uncovered at 350 degrees for 30 minutes.


To Freeze: Prepare up until baking. Cover well and freeze. To serve: Thaw and bake as directed.

Overnight Breakfast Casserole

I love a good breakfast casserole.  Breakfast is one of my favorite meals to eat any time of the day.  I love it when you can make something ahead, wake up and pop it in the oven while you are getting ready for the day.  I wish I could say I do this for during the week.  But that NEVER happens.  I am lucky to get a bowl of cereal for myself in the morning.  But on the weekends or when we have guests coming to stay, I like to put one of these together and have it ready to go.  I put this together in no time.  It doesn't take too long and if I kept browned sausage in the freezer like I do my chicken this might go easier.  (Light bulb just went off - going to have to try that out)

Overnight Breakfast Casserole
10 eggs
2 1/4 c milk
1 1/2 tsp ground mustard
1/2 tsp salt
1 lb pork sausage, browned and drained
2 c white bread, cubed
1 1/2 c shredded cheddar cheese

Place cubed bread in a greased 9x13 baking dish.  Cover with sausage. In a large mixing bowl, beat eggs, milk, mustard and salt for 1 minute.  Add 1 c of cheese and mix to combine.  Pour over bread and sausage.  Cover with remaining 1/2 c of cheese.  Cover and refrigerate overnight.  Remove from fridge while oven is warming up.  Bake uncovered at 350 degrees for 30-40 minutes or until toothpick comes out clean from center.  Let stand 10 minutes before serving.

Enjoy!!!

Barbecue Ribs

My family LOVES ribs.  I could make 10 lbs and they would eat them all.  I make them with either pork or beef; bones in or without.  I have finally found the easiest possible way to make them.  My husband has put a rack of them in foil and slow cooked them for hours and slathered them with barbecue sauce. They were really good don't get me wrong but that is only practical on the free weekend.  I needed to find a way to fix them during the week and fast.  So this is what I came up with.  I made them for my sister and her family 2 weeks ago and go rave reviews.  My son can eat an entire rack by himself so they must be good.

Hope you enjoy them!

Barbecue Ribs
Pork or Beef ribs bone in or without
Barbecue sauce

If they are boneless than I place them in my crock pot haphazard. If they are bone in I make sure they are cut apart and individual pieces and place them in the crock pot.  Cook on high at least 4 hours.  Cover cookie sheet with aluminum foil.  Place ribs from crock pot onto foil lined cookie sheet.  Slather them with barbecue sauce.  Place in 350 degree oven for 15 minutes.  Flip over and slather more barbecue sauce and bake another 10-15 minutes. 

When you take them out of the crock pot after 4 hours and they had bones they won't any more.  They will fall right off and melt in your mouth!

Swedish Meatballs

I had seen several recipes using meatballs in the crock pot and I wanted to find something that I could throw together quickly while I was home for lunch yesterday.  I went through my pinned recipes on Pinterest and nothing was what I was looking for.  I searched on "meatballs crock pot" and found this recipe.  I had everything in my pantry or fridge and I put it together in minutes before I headed back to work.  When we got home on a snowy night with everything cancelled because of weather, it smelled fabulous.  I cooked some egg noodles, rolls and a vegetable and we were set.  My oldest inhaled it.  She asked if she could take the leftovers to school the next day. 

Hope you enjoy!

Swedish Meatballs
1 pkg frozen home style meatballs
1 can french onion soup
1 can cream of mushroom soup
1 can mushrooms, drained
8oz sour cream

Place frozen meatballs in crock pot.  Mix soups, mushrooms and cream cheese and pour over the top of the meatballs.  Cook on high 4 hours or low 7.  Serve over cooked egg noodles.

Ham Rolls

We were headed to a friends to watch Football and were told to bring our favorite snacks for watching football.  I love these Ham Rolls and they are fairly simple to make and travel very well.  I cut them when we arrived and they went over very well.

Hope you enjoy!

Ham Rolls
1 dash onion salt
2 dashes garlic salt
2 Tbl pickle relish
1 tsp lemon juice
1/2 tsp dry mustard
8 oz cream cheese
Boiled ham slices, think

Soften cream cheese and mix all but ham together.  Spread on ham slices and roll up along the longest side of the ham.  Wrap in plastic wrap (I do 3 to a piece) and chill until serving.  Cut about 1" think and serve with toothpicks.

Beef Enchiladas

I usually try to cook on Saturday and Sunday nights something that takes a while because I have the time to put into cooking.  During the week I am trying to shove food down everyone throats as fast as possible before we head out for the nights running.  I asked what sounded good and my hubby said something Mexican.  I was surprised.  I haven't made anything Mexican lately because he mentioned he wasn't too big on Mexican.  So, I've been cooking everything but.  I LOVE Mexican and love enchiladas especially.  I asked chicken or beef and was told beef.  I don't normally make beef enchilada so I decided to make what I used to make all the time when we first were married. 

I knew the younger two were not going to be willing to try this and we had plenty of left overs for them to forge on.  My oldest wanted tacos.  I told her I would compromise and there would be a little left over to make her tacos with.  Well, I forgot and she actually liked these.  I made them up quickly and left for a parent meeting.  Hubby was in charge of putting this in the oven for me while I was gone.  So, I didn't get a great photo.  I remember to take a photo after I had put my sour cream on my enchiladas.  Since I was late (meeting ran way over) that was all that was left was my two. 

Beef Enchiladas
1 lb hamburger
2 (10oz) cans enchilada sauce
1 cup shredded cheese
8 tortillas

Brown hamburger and drain.  Add 1 1/2 cans enchilada sauce and cheese to beef.  Stir to combine.  Pour remaining 1/2 can of enchilada sauce in 9x13 baking dish and spread to coat.  Fill tortillas with 2 spoonfuls of beef mixture and roll up placing in baking dish seam side down.  Once all tortillas are filled, use remaining beef mixture and pour over enchiladas.  Bake at 350 degrees for 30 minutes.  Serve with sour cream and chopped tomatoes.

Rice Pilaf

Here is one of my all time favorite side dishes and I got the recipe out of the original "Better Homes and Gardens New Cookbook".  I got the cookbook at one of my bridal showers from a friend of my then future Mother-in-Law.  It has proven to be an excellant resource for my kitchen. 

I LOVE cookbooks.  I have too many of them and cleaned some out recently.  But this one is still there and has lots of recipes that I refer to time and time again.  It also has explanations on what the cuts of meats are called and substitution list.  I would not have survived our first years of married cooking without it.  Or my hubby would have starved.  I am super lucky he is not picky and willing to try anything.  I don't know what I would do with a "meat, potato, veggie, bread" man every night of the week.  It would be ugly.  I love trying new recipes and casseroles are my favorite :)

Hope you enjoy this healthy side that comes together quickly for weeknights.

Rice Pilaf
1/2 c chopped onion
1 jar (4oz) sliced mushrooms
1 tsp garlic powder
1 tbl margarine
1 1/2 c water
1 c white rice
1 beef bouillon cube
dash of pepper

In a saucepan cook onion, mushrooms and garlic in margarine until tender.  Add in water, uncooked rice, bouillons and pepper.  Bring to boiling and reduce heat.  Cover and simmer about 15 minutes until rice is tender and liquid is all absorbed. 

Lil Cheddar Meat Loaves

I had gotten this recipe from friend years ago when they brought us dinner when my husband was going through chemo.  My family loved it and so did my mom.  She bugged me until I finally got the recipe from her.  It is a standard recipe that I make but I have to leave off the sauce for my oldest.  It is so good with the sauce but she is odd about some things like that.  I think the sauce gives it that extra kick but hey I am the mom.  What do I know :)

I have made this with as little as 1 pound of hamburger and they are OK but super cheesy that way and don't make as many.  Still taste good though.

Hope you enjoy!

Here is my meat loaf on my plate :)

Lil Cheddar Meat Loaves
2 lbs of hamburger
1 egg
3/4 c milk
1 c shredded cheddar cheese
1/2 c quick oats
1/2 c chopped onion
1 tsp salt
2/3 c ketchup
1/2 c packed brown sugar
1 1/2 tsp mustard

In a bowl, beat the egg and milk.  Stir in cheese, oats, onion and salt.  Add beef and mix well.  Shape into eight loaves and place into a greased 13x9 baking dish.  Combine ketchup, brown sugar and mustard; spoon over loaves.  Bake uncovered at 350 degrees for 45 minutes.