Best Bites Sweet and Sour Sauce (with meatballs)

I recently bought the Best Bites cookbook and I love it! It has some fantastic looking recipes and this is the first one I have tried. This sauce rocks. I did cheat and use a bag of frozen meatballs. The Best Bites meatballs recipe looks really good so I fully intend to make the meatballs from scratch someday... I must say though that frozen meatballs do have their advantages. This meal takes about 20 minutes to make when you use premade meatballs. Just saying.

Best Bites Sweet and Sour Sauce (with meatballs)

1 - 2 lbs frozen meatballs (baked according to pkg directions)
3/4 cup brown sugar
3 tablespoons flour
3/4 cup pineapple juice
3/4 cup water
1/4 cup vinegar
3 tablespoons soy sauce

In a large saucepan, whisk together brown sugar and flour. Add pineapple juice, water, vinegar, and soy sauce. Bring to a boil, whisking. Let cook for a few minutes on medium heat. Add cooked meatballs and simmer until heated through. Serve over rice.

Almond Topped Chicken Casserole

This is another recipe from the Food Nanny cookbook and it is great! It is a classic comfort food chicken casserole. I really like the crunch of the almonds on top and the celery in the casserole also gives it a nice texture. I served it with a quick spinach salad (spinach, Craisins, crumbled bacon, shredded Swiss cheese, and poppy seed dressing) and it was a great weekday family dinner.

Almond Topped Chicken Casserole

3 cups cooked and cubed chicken
1 cup small diced celery
1/4 cup finely chopped onion
1 cup cooked rice
1 tablespoon lemon juice
1 can cream of chicken soup
1/2 cup mayonnaise
1/2 cup chicken broth
1 sleeve Ritz crackers, crushed
1/2 cup slivered almonds, toasted
1/4 cup butter, melted

Preheat oven to 350. Spray a square baking dish or a 2 1/2 quart casserole dish with non-stick cooking spray.

Place almonds in a small skillet and heat over medium-high heat until almonds start to turn golden brown. Remove from heat and pour into a bowl to cool.

In a large mixing bowl combine chicken, celery, onion, and rice. In a separate bowl combine lemon juice, soup, mayo, and chicken broth; pour over chicken mixture and stir well. Pour into prepared baking dish. Mix together cracker crumbs, almonds, and butter. Sprinkle evenly over casserole. Bake uncovered for 30 minutes. Cover loosely with foil and bake for another 15 minutes.

Super Cheesey Garlic Bread

Wow. Wow. This garlic bread is good! So decadent, but so good... You could use the spread for probably 4 halves of French bread if you spread it a little thinner. This was a huge hit with my whole family. 

Super Cheesey Garlic Bread

1/2 cup butter, softened
3/4 cup mayo
1/3 cup sliced green onions
1 tablespoon minced garlic (3 cloves)
1 1/4 cups grated Parmesan
8 oz, or about 2 cups shredded Monterey Jack cheese
1 (or 2) Loaf French Bread

Preheat oven to 350. In a bowl combine butter, mayo, green onions, garlic, Parmesan, and Monterey Jack cheese. Cut French Bread in half through the middle. Spread half of the cheese mixture on each half of French bread (or use less to you taste - I probably used 1/3 of the mixture for each French bread half). Place on a foil lined cookie sheet and bake at 350 for 8 minutes. Set oven to broil and broil for 2-3 minutes more, or until garlic bread starts to bubble and brown. Let cool for 10 minutes before cutting.

Muddy Buddies

I know, I know, this recipe is on every box of Chex, but my family loves Muddy Buddies. So I'm putting the recipe on my blog. It's the perfect crunchy chocolaty peanut-buttery snack for movie nights or to put in lunch boxes. And it's so quick to throw together. Almost instant gratification. I like to use Corn Chex, but you can use Rice Chex or Crispix cereal - they all work great!

Muddy Buddies

9 cups Corn Chex
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla
1 1/2 cups powdered sugar

Put Chex into a large mixing bowl. In a separate microwave safe bowl combine chocolate chips, peanut butter, and butter. Microwave on high for 1 minute. Stir. Microwave for another 30 seconds if needed to get the mixture smooth and melted. Stir in vanilla. Pour chocolate mixture over the Chex and stir until evenly coated. Pour into a 2 gallon ziplock bag. Add powdered sugar to bag, seal and shake until well coated. Spread onto sheets of wax paper to cool and dry. Let sit for 15 minutes. Pour into a colander and shake over your sink to get rid of excess powdered sugar. Store in an airtight container.

Pioneer Woman Grilled Cheese Sandwich

This sandwich is so GREAT! Pioneer Woman never disappoints. The combination of flavors really is awesome. One note, this sandwich is so rich and cheesy that half a sandwich was enough for me, especially since I had this sandwich with creamy tomato soup. YUM.

Pioneer Woman Grilled Cheese Sandwich

1 tablespoon Dijon mustard
1 tablespoon mayonnaisse
1 tomato, sliced
1 small red onion, sliced thin
sliced mild cheddar
sliced provolone
1 can whole green chilies
sliced rye bread
butter

Mix mustard and mayo together and spread on 2 slices of rye bread. Place 2 slices of tomato on one of the pieces of bread. Put 2 slices of cheddar on the other piece of bread. On top of the tomatoes place several slices of red onion followed by 2 slices of provolone. Lay 1-2 slices of whole green chilies on top of provolone. Carefully put the 2 halves of the sandwich together. Spread butter on top of bread, flip sandwich over and butter other side.

Meanwhile, heat a skillet. Place sandwich in skillet and cook for about 5 minutes (on medium low heat). Flip and continue cooking for another couple of minutes until golden brown. Cut sandwich in half and serve. YUM.

Creamy Tomato Soup

Can you tell I love trying new soup recipes?! Here is another wonderfully rich and creamy soup. SO tasty! Very much a bistro style tomato soup. I got the recipe from The Food Nanny cookbook. It was great tonight with grilled cheese sandwiches.

Creamy Tomato Soup

1/2 cup butter
1 cup flour
4 cups chicken broth
3 1/2 cups half and half
2 cups jarred marinara sauce (I used Newman's Own)
1 can petite diced tomatoes, undrained
2 tablespoons chopped fresh basil
1/4 cup grated Parmesan
salt and pepper

Melt butter in a large saucepan. Add flour and cook, whisking, for 3-4 minutes or until a slightly golden roux is formed. Whisk in chicken broth and cook stirring until thickened. Stir in half and half. Turn heat to low and simmer, uncovered, for 20 minutes, stirring every few minutes.

Stir in marinara sauce, tomatoes, basil, and Parmesan and cook until heated through. Season to taste with salt and pepper. Serve as is, chunky style, or blend soup in batches to make it smooth. I like it chunky, my kids like it smooth, so I blend half of it.

French Dip Sandwiches

I love French dip sandwiches at restaurants. I just think they are the perfect sandwich and the au jus is so fun. But I had never tried to make them at home. Until today. This recipe is awesome - it's from Real Mom Kitchen. The meat is so tender and flavorful and it's so easy to make. Even my 4 year old loved this sandwich and had fun dipping it in the au jus. Ooh ooh, and the melted provolone on the toasted hoagies rolls makes it SO good. This recipe is a keeper.

French Dip Sandwiches

1 cup soy sauce
6 cups water
1 tablespoon minced garlic (about 3 cloves)
1 tablespoon dried rosemary
3 bay leaves
3-4 lb beef chuck or sirloin roast
hoagie rolls
butter
sliced provolone

In a crockpot combine soy sauce, water, garlic, rosemary, and bay leaves. Place roast in the crockpot. Cook on low for 8-10 hours.

Remove roast from crockpot and shred the meat. Strain liquids/au jus from slow cooker into a large saucepan. Add shredded meat back into the crockpot with enough au jus to moisten the meat.

Place sliced hoagie rolls on a baking sheet. Spread halves with butter and place into middle rack of oven set to broil.  Broil until rolls start to toast. Place provolone on the rolls and broil until cheese is melted and bread is golden. Serve meat on the rolls with au jus for dipping.

My Favorite Peanut Butter Bars

These peanut butter bars taste so much like the peanut butter bars I grew up with at my elementary school cafeteria. Oh the memories. That's probably why these are my favorite peanut butter bars. I love the texture. Not too gooey. Not too dry. Just right. Very much like Reese's Peanut Butter Cups. I got this recipe 10 years ago from a ward cookbook.

My Favorite Peanut Butter Bars

2 cups powdered sugar
2 cups graham cracker crumbs
1 cup peanut butter
1/2 cup + 2 tablespoons butter, melted
2 cups milk chocolate chips, melted

In a mixer combine powdered sugar, graham cracker crumbs, peanut butter, and melted butter. Beat until all ingredients are blended together. Spread into a 9x13 baking dish, smoothing the top and pressing into an even layer. Spread melted chocolate evenly over top. Refrigerate for about an hour and then cut into squares.

Glazed Carrots

I am one of those people that loves cooked carrots. Honestly I've never met a vegetable I didn't like. But I LOVE cooked carrots and especially slightly sweet carrots. YUM. These glazed carrots are incredible. Sweet and soft and buttery. You gotta try this recipe. Every one of my kids had seconds and thirds.

Glazed Carrots

2 lb baby carrots
water
1 teaspoon salt
1 teaspoon  white sugar
1/2 cup butter
1/2 cup brown sugar

Place carrots in a large saucepan and put in enough water until carrots are just barely covered with water. Add salt and white sugar. Bring to boil, reduce heat to medium and boil gently for 20 minutes, or until carrots are soft. Pour into a colander and drain.

In the same saucepan heat butter and brown sugar until melted and bubbly. Add carrots back into pan. Stir to coat.

Crockpot Pork Chops with Green Beans

I'm reposting this recipe, from my first week of recipe blogging 3 years ago, because I finally got a picture. We really enjoy this crockpot recipe. The savory saucy pork chops are perfect over rice or noodles. Yummy and easy. My kind of meal.

Crockpot Pork Chops with Green Beans

1 lb. boneless pork chops
1 can cream of chicken soup
1 can cream of mushroom soup
1 can french cut green beans, drained

Combine all the above in a crockpot and cook on low all day. At the end of cooking time, remove pork chops and chop them up (they'll just fall apart), then put them back in with the sauce. Serve over rice, noodles, or mashed potatoes.

No Guilt Pumpkin Spice Cake

This pumpkin spice cake is much like the No Guilt Chocolate Cake I posted a while ago. It's super yummy and you don't miss the oil and eggs in the cake at all. I did add some frosting and mini chocolate chips which aren't exactly good for you, but you could just serve it with a dollop of whip cream or low cal Cool Whip if you like.

No Guilt Pumpkin Spice Cake

1 box spice cake mix (any brand works)
2/3 cup water
1 can, 15 oz, pumpkin

Mix ingredients together in a stand mixer until moistened. Beat on med-high speed for 2 minutes. Pour into a non-stick sprayed 9x13 baking dish. Bake at 350 for 25-27 minutes. Cool and serve with topping of choice (white frosting with mini chocolate chips sure was yummy!).

Hawaiian Shoyu Chicken

I got this recipe from the World Wide Ward Christmas Cookbook and I love it - the recipe and the cookbook! My whole family loved the chicken. It is a great mellow teriyaki chicken. Ooh the sauce is yummy. I have a big Costco bag of boneless skinless chicken thighs in my freezer so I'm sure I'll be making this again soon.

Hawaiian Shoyu Chicken

1/4 cup soy sauce (Aloha Shoyu is the best! IMHO)
1/2 teaspoon salt
1 clove garlic, minced
1/4 cup canola oil
1/4 cup brown sugar
1/2 teaspoon fresh grated ginger
2 lb chicken thighs (I used 6 boneless, skinless thighs)
sliced green onions (for topping)

Sauce:
dripping from pan
1/4 - 1/2 cup chicken broth or stock
about 1 tablespoon soy sauce 
1 tablespoon Carnet Foods Ultra gel (or cornstarch mixed with water)

Place chicken thighs in the bottom of a greased 9x13 baking dish. In a bowl combine: soy sauce, salt, garlic, oil, brown sugar and ginger, pour over chicken. Bake uncovered at 325 degrees for 20 minutes. Turn chicken and bake another 20 minutes. Turn chicken again, cover with foil and bake an additional 20 minutes. Remove from oven and place chicken in a covered serving dish.

Strain liquids from pan into a saucepan and add Ultra Gel or cornstarch mixture, whisking. Bring to a boil. Add enough chicken broth to thin sauce to desired consistency and soy sauce. Serve chicken over rice with sauce spooned over. Garnish with sliced green onions. Can also drizzle with a little soy sauce if desired.

Brown Butter Noodles

I've mentioned brown butter noodles a few times, but I have yet to give a recipe. Well here it is. It is easy! I got this recipe from the Plain and Fancy Farm Cookbook (a great Amish food restaurant in Lancaster, Penn.). You could switch out wide egg noodles for the bow-ties. It's such a simple side, but I LOVE the nutty taste of brown butter. Brown butter is also absolutely fabulous on cooked carrots or green beans.

Brown Butter Noodles

1 lb bow-tie pasta or wide egg noodles
1/2 cup butter (or you could use 1/4 cup to be healthier)

Prepare pasta according to package directions. Drain and place in a large bowl.

Meanwhile, melt butter in a saucepan over medium-low heat. Allow butter to cook slowly until it turns a golden hazelnut color (the milk solids brown and cause this color). Be careful not to burn the butter, it can go from browned to burnt very quickly. Remove from heat. Pour over cooked and drained noodles and toss to coat noodles.

Brown Sugar Baked Chicken

This chicken recipe is so simple and easy. And I always have these ingredients on hand so it's quick to pull together on a busy night. Just pop the chicken breasts in the microwave to defrost and then into the oven for 30 minutes. And the result is so tasty. I served this chicken with brown butter noodles and peas. My husband especially liked this meal, but everyone ate it without complaint.

Brown Sugar Baked Chicken

4-6 chicken breasts
1 package dry Italian salad dressing mix
1/2 cup packed brown sugar

Place chicken in the bottom of a non-stick sprayed 9x13 baking dish. Combine Italian dressing mix and brown sugar and sprinkle evenly over chicken. Bake uncovered at 350 degrees for about 30 minutes or until chicken is cooked through. Baste chicken with sauce twice during cooking time.

Crockpot Potato Leek Soup

Potato leek soup or potage parmentier (with a French accent) is a wonderfully yummy soup and this is the crockpot version that I came up with based on one from Sisters' Cafe. I think it's great. A little more sophisticated than a regular potato soup due to the background flavor of the stewed leeks. Really tasty. My kids and husband like baked potato soup better. Hmph. I like it with leeks.

Crockpot Potato Leek Soup

6 potatoes (about 3 lbs) peeled and chopped
2 leeks, just the white and very light green parts, sliced and washed very well (they are very sandy so I soaked the sliced leeks and then rinsed them again)
1 cup chopped onion
2 carrots, diced
1 stalk celery, diced
5 cups chicken stock (or broth)
1 tablespoon dried parsley flakes
1 teaspoon garlic salt
2 tablespoons butter, melted
2 tablespoons flour
1 can evaporated milk
10 slices bacon, cooked and chopped in small pieces
2 teaspoons onion salt
ground black pepper to taste
shredded sharp cheddar for topping (optional)

In a crockpot combine: potatoes, leeks, onion, carrots, celery, chicken stock, parsley, and garlic salt. Cook on low for 7-9 hours or high for 3-4 hours. Stir in evaporated milk. With a potato masher mash up some of the potatoes in the soup or remove some of the soup and blend it then return to crockpot (this helps to create a smoother texture). In a small bowl combine melted butter and flour and whisk this into the soup (you can add some of the hot liquid to the butter mixture to make it easier to whisk into the soup). Add bacon pieces, onion salt and pepper to taste. Let heat and thicken on low for 1 hour more. Top individual servings with sharp cheddar if desired.