Wednesday, November 26, 2008

Creamy Turkey & Broccoli Cobbler

1 can (10 3/4 oz) condensed cream of chicken soup
1 cup milk
6 cups frozen broccoli florets, thawed
3 1/2 cups cubed cooked turkey breast (about 1 lb)
2 cups shredded sharp Cheddar cheese (8 oz)
1 can (12 oz) refrigerated buttermilk biscuits

1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In
12-inch skillet, mix soup and milk until well blended. Stir in thawed broccoli, turkey and cheese. Cook, stirring occasionally, until mixture is hot and bubbly. Pour into baking dish.
2. Separate dough into 10 biscuits; arrange on hot turkey mixture.
3. Bake uncovered 20 to 28 minutes or until biscuits are deep golden brown.

Monday, November 24, 2008

Turkey Nachos

3 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon garlic powder
2 cups cooked turkey, coarsely chopped
salt, to taste
black pepper, to taste
1 10 ounce package large tortilla chips
I can refried beans
2 cups shredded Monterrey jack cheese (or Cheddar cheese)
2 cups salsa
sour cream

Heat oven to 425°F.

Whisk together lime juice, olive oil, cumin and garlic powder; toss with turkey in a small bowl and season with salt and pepper.

Make a layer of tortilla chips to cover the bottom of a large 12 to 14-inch round or oval baking dish. Evenly spoon refried beans over chips. Top with turkey and sprinkle with 1 cup shredded cheese.

Make another layer of tortilla chips. Spoon half the salsa evenly over chips. Top with remaining cup of cheese.

Bake nachos 15-20 minutes or until heated through and cheese melts and begins to bubble.

Serve hot with remaining salsa, sour cream and cilantro, if desired.

Friday, November 21, 2008

Turkey Tortilla Soup


3 6-inch corn tortillas, cut in strips
2 tablespoons cooking oil
1 cup purchased red or green salsa
2 14-ounces cans reduced sodium chicken broth
2 cups cubed cooked turkey (12 ounces)
1 large zucchini, coarsely chopped
Lime wedges (optional)
Sour cream and cilantro (optional)


1. In a large skillet cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain on paper toweling.

2. In a large saucepan combine salsa and chicken broth; bring to boiling over medium-high heat. Add turkey and zucchini; heat through. Serve in bowls topped with tortilla strips, lime wedges, and cilantro. Makes 4 servings.

Thursday, November 20, 2008

Pumpkin Bread

I have extra pumpkin leftover from the pancakes. So here's a bread recipe. Mostly just for me- but if you have extra pumpkin lying around- go for it!

1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin purée*
1/2 cup olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup chopped walnuts

1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.

2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.

3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

Makes one loaf. Can easily double the recipe.

Italian Turkey Wrap

I'm already thinking about all the leftover turkey. So for the next few days, I'm posting some scrumptious turkey options!


* 1 large (10-inch/25-cm) flour tortilla, regular or flavored
* 1 tbsp. (15 mL) mayonnaise
* 1 tbsp. (15 mL) grated Parmesan cheese
* handfull coursely diced turkey
* 1 tbsp. (15 mL) chopped red onion
* 1/4 cup (50 mL) baby spinach leaves
* 1 oz. (28 g) sliced Provolone, Swiss or Cheddar cheese
* 2 thin slices tomato
* salt and pepper to taste

1. In a small bowl, stir together mayonnaise and Parmesan cheese. Spread over tortilla to within 1/2 inch (1 cm) of the edges. Top with sliced turkey, red onion, spinach, sliced cheese and tomato slices, layered in the order listed in a row along the center one-third of the tortilla. Sprinkle lightly with salt and pepper to taste.
2. Roll the tortilla up tightly to enclose the filling, then cut in half crosswise. Eat immediately or wrap both halves in plastic wrap and pack in a lunch bag.

Wednesday, November 19, 2008

Chicken Enchiladas

Another family favorite. Splurge on some really good green chile sauce- it's worth it!

Corn tortillas
Diced chicken breasts
Shredded Monterrey Jack Cheese
Green Chile Sauce
Veggie Oil
..... and of course- sliced black olives!

Fry corn tortillas in a bit of veggie oil. Very lightly- you don't want tortilla chips! Roll chicken, cheese, and some sauce into each tortilla, placing them in a row in a greased casserole dish. You can fit around 6-8 in there. Then sprinkle the whole thing with cheese and the rest of the sauce- and the black olives. Pop in the oven at 350 for 35 minutes.

Note: browned ground beef can be substituted for chicken

Monday, November 17, 2008

Finger Foods Vol. 1

So these recipes are from this month's Parents mag. Sorry if you've already seen it. But I loved these ideas for the kids and thought I would share them! Coming up with healthy dinners and lunches for the kids are always the hardest!

Polenta Flowers
Cut a log of refrigerated Polenta into slices. Use a cookie cutter to make flower shapes of the slices if you'd like. Arrange on a parchment paper- lined baking sheet, brush with a little olive oil, and sprinkle with finely shredded parmesan cheese. Bake at 450 for 10 minutes. Serve with a bit of tomato sauce for a dip.

Crunchy Fish Triangles
Cut 1/2 lb. Tilapia into triangles. Pour a few tablespoons of milk into a bowl, dip filets in milk, and then in a mixture of 1/3 c. unseasoned dry bread crumbs and 1 teaspoon dry ranch salad dressing mix. Arrange the triangles on a baking sheet lined with parchment paper and spritz them with some cooking oil. Bake at 450 for 8-10 mins.

Cheesy Bruchetta Toast
Slice a 1/2 lb. baguette and arrange on a baking sheet. Bake at 450 for 6-8 mins until toasted, turning once. In a small bowl, stir together two seeded and chopped roma tomatoes, teaspoon olive oil, 1 tablespoon fresh basil, salt and pepper. Spoon mix onto each bread slice, sprinkle with shredded mozzerella cheese. Return to over and bake 2 mins. Until cheese is melted.

Sunday, November 16, 2008

Strawberry Pie

Having a craving for Marie Calendar's strawberry pie, I made this. It wasn't exactly it, but good in its own way.

1/3 c. water
1 c. sugar
1 oz. unflavored gelatin
1/3 c. water
6 c. strawberries- halved
1 9-in. graham cracker crust

Mix 1/3 c. water in mixing bowl- add sugar, then mix well. Add gelatin over the top and let stand for 1 minute.
Pour other 1/3 c. water in a pan and bring to boil. Pour boiling water over gelatin mixture and mix until dissolved.
Place in refrigerator for 20 mins. Stir mixture frequently.
Toss with prepared berries and add to pie crust. Chill until completely set.

Friday, November 14, 2008

Tater Tot Casserole

1/2 pound ground beef
1 (10.75 ounce) can condensed cream of mushroom soup
10 3/4 fluid ounces milk
1 teaspoon garlic salt
1 (14.5 ounce) can French style green beans
1/2 (32 ounce) package tater tots

Preheat oven to 375. In a large skillet over high heat, brown the ground beef and drain fat.
Stir in cream of mushroom soup, milk, garlic salt and green beans.
Pour the mixture into a 9x9 casserole dish and layer with the tater tots. Bake in preheated oven for about 30 minutes, or until tater tots are browned and crispy.

Thursday, November 13, 2008

Choucroute Garnie

This is the silliest recipe in the world. I thought they were kidding! Read through- it's very entertaining!

Families in Alsace generally eat choucroute garnie during the wintertime, because it’s such a hearty, filling dish. I’ve adapted the recipe to make it quicker and easier—calling for store-bought sauerkraut instead of the homemade kind, for instance, and suggesting peanut oil as a substitute for duck or goose fat, which may be less accessible. I always serve two or three types of mustard with the choucroute—a hot Dijon, a grainy Pommery and often a tarragon-flavored mustard as well.



  1. 1/3 cup kosher salt, plus more for seasoning
  2. 2 tablespoons light brown sugar
  3. 3 pounds pork back ribs or baby back ribs, cut into 3 sections
  4. 6 pounds sauerkraut (in plastic bags), drained
  5. 1/4 cup duck or goose fat or peanut oil
  6. 1 large onion, coarsely chopped
  7. 4 large garlic cloves, coarsely chopped
  8. 20 juniper berries
  9. 3 large bay leaves
  10. 1/2 teaspoon caraway seeds
  11. 1 teaspoon freshly ground black pepper
  12. 3 cups chicken stock
  13. 1 1/2 cups Riesling or Pinot Gris
  14. 2 pounds Polish kielbasa, skinned and cut into 2-inch pieces
  15. 10 skinless hot dogs
  16. One 2-pound piece of boneless boiled ham (3 to 4 inches wide), sliced 1/4 inch thick
  17. 2 pounds medium potatoes (about 10), peeled
  18. Assorted mustards, for serving


  1. In a large, sturdy, resealable plastic bag, combine the 1/3 cup of kosher salt with the sugar. Add the pork ribs; shake well to thoroughly coat the ribs with the seasonings. Seal the bag and refrigerate the ribs overnight or for up to 24 hours.
  2. The next day, preheat the oven to 300°. Rinse the sauerkraut in cold water and squeeze dry. Set a large roasting pan over 2 burners on high heat and melt the duck fat. Add the onion and garlic and cook over moderately low heat, stirring, until softened, about 7 minutes. Stir in the sauerkraut, juniper berries, bay leaves, caraway seeds, black pepper, stock and wine and bring to a rolling boil over high heat.
  3. Meanwhile, rinse the pork ribs under cold water and pat dry. Nestle the pork ribs in the sauerkraut and bring back to a boil over moderately high heat. Cover tightly with foil and bake for 1 1/2 hours.
  4. Remove the pork ribs from the sauerkraut. Cut down in between the ribs. Return the ribs to the sauerkraut and nestle in the kielbasa, hot dogs and ham. Cover and bake until the meats are hot, about 25 minutes. Discard the bay leaves.
  5. Meanwhile, in a large saucepan, cover the potatoes with cold water, add salt and bring to a boil over high heat; cook the potatoes until tender when pierced. Drain the potatoes and cover to keep warm.
  6. To serve, mound the hot sauerkraut in the center of very hot dinner plates and partially tuck in the pork ribs and the kielbasa. Arrange the hot dogs and ham around the sauerkraut. Alternatively, pile the sauerkraut on a large heated platter and garnish with the meats. Serve the choucroute with the boiled potatoes and assorted mustards.
Maybe it's just me- but what are juniper berries? And caraway seeds? I would have thought it to be a bird. Caraway bird? And then in the middle of all this hoity-toity un-grocery store thing- there's hot dogs! Really?! Hot dogs!

Tuesday, November 11, 2008

Brownie Cheesecake

I know, I'm sorry for putting up two cheesecake recipes in less than a week- but the pregnant lady has requested chocolate cheesecake for the shower! (and don't get all embarrassed, Laura! I'm happy to do it!) So I needed a recipe. And this little delight is what I found. Sounds easy enough!

16 oz Cream Cheese, Softened
8 oz (1 Pk) Brownie Mix
1/2 cup Sugar
2 Large Eggs
1 tsp. Vanilla
1 c Milk Chocolate Chips, Melted

1. Grease bottom of 9-inch springform pan.

2. Prepare the brownie mix as directed on package. Pour batter into pan, bake for 15 minutes at 350F.

3. Combine sugar, vanilla, and cream cheese. Mix on medium speed with an electric mixer until well blended. Add eggs, one at a
time, mixing well after each addition. Pour cheese mixture over brownie layer.

3. Spoon melted chocolate over the cream cheese mixture, then cut through with a knife for a marble effect.

4. Bake at 350F for 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Monday, November 10, 2008

Chicken Pot Pie

Laura gave me this recipe. I tried it out on my Dad yesterday- with stunning results! He said I needed to pass this along to my Mom- so here you go, happy cooking!

10 oz. frozen peas & carrots- or any veggie mix
1/3 c. butter
1/3 c. flour
1/3 c. chopped onion
1/2 tea. salt
1/2 tea. pepper
1 3/4 c. chicken broth (the whole can seems to work too)
2/3 c. milk
3-4 diced chicken breasts
pre-made 2-crust pastry

Quickly throw chicken pieces into a greased skillet and cook through, then set aside. Rinse veggies and drain. In large saucepan, melt butter over med. heat. Stir in flour, onions, salt, & pepper. Cook, stirring occasionally, until bubbly. Remove from heat. Stir in broth and milk. Heat to boiling. Boil and stir 1 minute. Stir in chicken and veggies.
Heat oven to 425.
Roll pastry into 13" square. Ease into the bottom of a 9x9 pan. Pour chicken mix into pan.
Roll remaining dough into a 11" square and place over the top of chicken. Cut lines in top to vent. Bake 35 mins.

Idea! Serve and then top with ketchup- so yummy!

Saturday, November 8, 2008

Eggnog Cheesecake

... Could it be?! My two favorite things combined into one?! I'm trying to lose weight- but I'm so making this tonight....

Crust: (or just use a premade graham crust)
1 cup Graham cracker crumbs
1/4 tsp. Ground nutmeg
1/4 cup Sugar
1/4 cup butter, melted

1 envelope unflavored gelatin
8 oz Cream cheese, softened
1 cup Eggnog
1/4 cup Sugar
1/4 cup Cold water
1 cup Whipping cream


1. Combine crumbs, nutmeg, sugar, nutmeg and butter; press onto bottom of 9-inch springform pan.

2. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, at
medium speed on electric mixer until well blended. Gradually add eggnog and gelatin, mixing until well blended.

3. Chill until slightly thickened then fold in whipped cream. Pour into crust; refrigerate until firm.

Thursday, November 6, 2008

Beefy Chili Mac

No- Chili Mac is not a box of Kraft mixed with some canned chili. Ewww...

1 1/2 c. uncooked elbow macaroni (about 6 oz.)
1 lb. ground beef
1 can spicy chili beans- undrained
1 can diced zesty style tomatoes- undrained
1/4 tea. salt
1/4 tea. pepper
1 c. shredded cheese

Cook macaroni as directed. Drain & put aside in saucepan. In a skillet, cook ground beef over med-high heat for 5-7 mins. Drain. Reduce heat to med. Stir in macaroni, beans, tomatoes, salt, and pepper. Cook 3-5 mins. Sprinkle with cheese and serve.

Wednesday, November 5, 2008

Speedy Philly Sandwiches

I know, this may be considered a travesty by those who are big philly-aficionados. But it's easy and tastes oh so yummy!

Hoagie Rolls
Sliced Roast Beef
Sliced onion
Sliced green bell pepper
Swiss cheese slices

In a small skillet, sautee onion and bell peppers with a few drops of cooking oil. Sprinkle pepper on top. Pile on one side of hoagie bun, top with a slice of cheese, and then stack roast beef on top. Toast in a toaster oven until warm and melty. Put the top of the bun on and enjoy!

Tuesday, November 4, 2008

Breakfast Potato Casserole

24 oz. frozen shredded potatoes (thawed)
1/2 c. melted butter
1 c. shredded monterrey jack cheese
2 c. shredded cheddar cheese
6 eggs
1 tea. salt
2c. evaporated milk
(pour canned milk into measuring cup, and add regular milk to make 2 cups)

Put thawed potatoes into a 9x13 pan & drizzle butter on top. Bake at 400 for 25 mins.
Spread cheeses on top of potatoes.
Stir together eggs, salt, and milk. Pour over potatoes & cheese. Bake at 350 for 50-60 mins.

I know, this is a lot more time consuming than normal- but it makes a gigantic pan of breakfast for the week- and it's so totally delicious!

Monday, November 3, 2008

Crock Pot Lasagna

Yay! No cooking those huge lasagna noodles!

12 lasagna noodles- uncooked
2 lb. ground beef, browned & drained
1 1/2 tea. italian seasoning
1 jar (28 oz.) spaghetti sauce
1/4 cup water
1 carton (16 oz.) cottage cheese
2 c. shredded mozzarella cheese

Put half noodles in crock pot, break to fit. Stir italian seasoning into meat & spread half meat mix over noodles. Then pour the water, 1/2 sauce on top, 1/2 cottage cheese, 1/2 shredded cheese. Repeat the layers in that order. Cover & cook on low for 4-5 hrs. Do not cook more than 5 hrs.

makes 6-8 servings

Sunday, November 2, 2008

Fruit Salad w/ Banana Glaze

Best fruit salad ever!

8 c. fruit- ideas: strawberries, mango, peaches, blueberries, pineapple chunks, cantaloupe, etc. (basically whatever you've got on hand)
2 medium bananas
8 0z. lemon yogurt
2 tbl. sugar
2 tea. lemon juice

In a blender, add yogurt, bananas, sugar, & lemon juice. Blend & refrigerate. Cut up all the fruit, and pour the glaze on top. Store in an air-tight container in the fridge.

Saturday, November 1, 2008

Pumpkin Pancakes

Jen gave me the idea to hunt for a recipe for pumpkin pancakes. I have had these at Mimi's before- and they were heavenly! So season-appropriate!

In large bowl mix:
2 c. flour
1 tbsp. baking powder
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
2 tbsp. brown sugar, packed
1 tsp. cinnamon

In small bowl, mix:
2 eggs
1 1/2 c. skim milk
2 tbsp. oil
1/2 c. canned pumpkin

Add small bowl mixture to large bowl. Stir just until moistened. Heat griddle, brush lightly with oil. Pour batter by 1/4 cup onto hot griddle. Makes 16 pancakes.