Tomato Basil Bruschetta

A summer favorite of mine!

Tomato Basil Bruschetta

3 diced large tomatoes (I use Roma/Plum tomatoes since they're less seedy)
5-7 minced Garlic Cloves (if you use fresh garlic, the flavor is much stronger, so start with less)
3 Tbsp minced basil leaves
1/4 cup olive oil
Salt and pepper to taste

Combine all ingredients and let sit for 2-4 hours before serving.

Slice a baguette to 1/4" slices and spread out on baking sheet. Brush slices with olive oil. Bake at 350F for 10-15 minutes or until lightly toasted.

My variations: sometimes I throw in some chunks of zucchini and/or a splash of balsamic vinegar. I also sprinkle mine with some parmesan just before eating.

Just after making...


After it has sat a couple hours, served with parmesan.

Buffalo Chicken Dip

Buffalo Chicken Dip

2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.

I serve this with tortilla chips and celery. I've also seen it served with club crackers and chicken-flavored crackers.

Chicken Enchiladas

This is Ava's favorite meal. She can easily eat 2 of these, and often wants more! I make more of the cheese sauce because we all like to scoop up the extra cheese with tortilla chips.

Chicken Enchiladas

2 cups chopped cooked chicken (I usually boil 2 chicken breasts then shred it)
1 cup green bell pepper, chopped (I omit this)
8 oz cream cheese, cubed
1/2 cup salsa
8 6-in flour tortillas
12 oz Velveeta, cubed
1/4 cup milk

Stir chicken, bell pepper, cream cheese and salsa in saucepan on low heat until melted.

Stir Velveeta & milk in saucepan on low heat until smooth.

Spoon 1/3 cup chicken mixture down center of each tortilla, roll up. Place seam side down in greased 12x8 baking dish.

Pour melted cheese over tortillas, cover with foil. Bake at 350F for 20 minutes.

Top with another 1/2 cup salsa after baking. (I omit this too)

Serve with chips and salsa.

Individual Potato Gratins

Individual Potato Gratins - from Food Network

2 large russet potatoes, peeled and thinly sliced
1/2 cup grated swiss (I use more)
salt & pepper to taste
3/4 cup heavy cream

Preheat oven to 375F. Spray 8 muffin tins with nonstick spray. Layer potatoes & cheese into each cup. Season with s&p and top with 1-2 Tbsp (I do 2) of cream. Cover and bake for 30-40 minutes removing foil haflway through. Invert and serve.

Amy's notes: This is a really easy recipe to just throw together. You don't really have to measure anything. Put a thin layer of potatoes (cover the bottom), sprinkle on a pinch of cheese, repeat until it's full. Season, then pour on the cream, I guess I do actually measure the cream out, but mostly just to not be messy. You can make as many "muffins" of these as you need. The kids call them potato haystacks.


Individual Potato Gratins

Salsa Beef Skillet

Salsa Beef Skillet

1 lb ground beef
2 cups water
1 cup salsa
1 pkg Kraft Deluxe Mac n Cheese Dinner
2 cups frozen corn
1/2 cup shredded cheese

Brown meat, drain.

Stir in water, salsa & macaroni. Bring to a boil. Reduce heat to low; cover.

Simmer 10 min or until macaroni is tender. Add corn & cheese sauce mix; cook 2 min or until heated through.

Sprinkle w/ cheese and serve.

We use tortilla chips to scoop this up to eat it.

Grandma's Sloppy Joe's

Grandma's Sloppy Joe's

1 lb hamburger meat
1/2 cup ketchup
1 Tbsp mustard
1 Tbsp relish (I omit this)
2 Tbsp worcestershire sauce
1 onion (I omit this too)
1 Tbsp sugar
1/2 cup water

Cook meat, drain. Add all remaining ingredients and stir together. Simmer 1 hour.

Creamy Chicken & Pasta Bake

Creamy Chicken & Pasta Bake

1 1/2 multigrain rotini pasta, uncooked
1 small bunch broccoli, cut into florets (about 3 cups)
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup fat-free reduced sodium chicken broth
2 oz (1/4 of 8oz pkg) reduced fat cream cheese
1 cup shredded mozzerella, divided (I probably use about twice this amount, we like things cheesy)
2 Tbsp grated parmesan cheese

Heat oven to 375F. Cook pasta in large saucepan as directed on packaage, adding broccoli for last 2 minutes.

Meanwhile, heat large nonstick skillet on med-high heat. Add chicken; cook 3 min, or until no longer pink, stirring frequently. Stir in broth; simmer 3 minutes or until chicken is done. Add cream cheese; cook and stir on low heat 1 min or until melted. Stir in 1/2 cup mozzarella.

Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-in square baking dish; cover.

Bake 15 minutes or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min or until melted. Let stand 5 minutes.

Frosted Pumpkin Drop Cookies

Frosted Pumpkin Drops
1 cup butter or margarine
1 cup sugar
1 cup pumpkin
1 egg1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup chopped dates (optional)
1/2 cup chopped nuts (optional)

Cream together butter & sugar. Add pumpkin, egg & vanilla - beat well.
Mix dry ingredients together. Add to creamed mixture.
Stir in dates/nuts.
Drop by teaspoonfuls onto lightly greased cookie sheet.
Bake at 375 for 10-15 minutes or until golden. Cool & spread with frosting.

Frosting
1/2 cup brown sugar
1/4 cup milk
3 Tbsp butter
1 cup powdered sugar
1/4 tsp vanilla

Combine brown sugar, milk & butter.
Bring to a boil and cook 2 minutes.
Remove from heat and cool.
Stir in powdered sugar and vanilla.

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

1 cup vegetable oil
4 eggs
1 (15oz) can pumpkin
3 cups flour
3 cups sugar
1 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp all-spice
1/2 tsp cloves
1/2 bag or more chocolate chips (I use mini choc chips)

Mix oil, eggs and pumpkin
Add remaining ingredients and mix until smooth
Bake at 325 for 20-25 minutes

This makes a huge batch of mini- muffins, about 5 pans worth. Adjust your bake time for regular size muffins.

The reipe can easily be done in half if you don't need so many muffins. :)

Breakfast Casserole

Breakfast Casserole

8 eggs
1 tsp worcestershire
3 cups hashbrowns, thawed
1 cup ham chunks (or cooked ground sausage, asparagus, mushrooms, etc)
1/2 cup shredded swiss
1/2 cup shredded cheddar (I can't always find shredded swiss, so I've used all sorts of cheddar blends, etc)
3/4 cup milk
1 Tbsp onion, diced
Salt & Pepper to taste

Stir all ingredients together. Pour into greased 9x12 in baking dish.

Mix a couple strips of crumbled cooked bacon and some corn flakes with 1 Tbsp bacon greaste. Sprinkle on top. (I don't always add any of this on top and I think it comes out just as good)

Your can stir it up the night before.

Bake at 325 F for 50 minutes, uncovered. Use a cake tester to test for doneness.

Cashew Chicken Stir-Fry

This is one of Maddux's most requested meals. Every time I make it he thanks me and asks if we can have it again tomorrow. :) That is super high praise from him, the pickiest eater ever.

Cashew Chicken Stir-Fry

1 pound chicken breasts, cut into strips
1/4 cup plus 2 Tbsp teriyaki marinade, divided
1 cup chicken broth
1 Tbsp cornstarch
3 cups assorted fresh veggies: broccoli, carrots, snow peas, bell peppers, etc
1/2 cup salted cashews
cooked rice

1. Place chicken in large resealable ziploc or glass dish. Add 1/4 cup of the marinade; turn to coat well. Refrigerate 20 minutes or longer for extra flavor. Mix broth, cornstarch and remaining 2 Tbsp of marinade in small bowl. Set aside.
2. Heat large nonstick skillet on med-high heat. Add chicken and marinade, cook and stir 5 minutes or until chicken is cooked through. Remove chicken from skillet; keep warm.
3. Add veggies to same skillet; cook and stir 1 minute or until tender-crisp. Stir in broth mixture. Bring to a boil on high heat. Reduce heat to low; simmer 1 minute or until sauce thickens. Return chicken to skillet; cook and stir until heated through. Stir in cashews.
4. Serve over hot cooked rice.