Merry Christmas and a Happy New Year!

Hello All,

I often get asked how we celebrate the holidays. We decided that we would keep traditions from both cultures with a heavy emphasis on the actual meaning of Christmas. This was Lydie’s first year in the live nativity at church. She made such a beautiful angel. We will be eating traditional Czech Christmas eve dinner of fried fish, potato salad, and dessert of ice cream. This is one tradition I love; Vasek does all the cooking.

We leave out Santa’s favorite cookies, lime melt-aways and something for the reindeer. This year we’re leaving oats out on the lawn so the reindeer have something to snack on while Santa drops off our gifts.

We wake up to our three gifts from Santa and eat pumpkin pancakes for bunch. We stay in our pajamas as long as possible. If I have my way, we will keep them on until the following morning.

I try to host a brunch sometime during the break for all my girlfriends. I make a casserole and they bring whatever they want. Kids are always welcome and we just let chaos surround us so we can catch up with what’s been going on.

We celebrate New Year’s Eve at home. I usually try to make some fancy dinner but this year I think I’m going to bake a chicken or two and have quite meal while watching a movie. My mom gave us two individual serving bottles of champagne. We’ll toast in the year probably at 10 o’clock and get some sleep.


New Year’s Day we eat lentil soup from the crock-pot. It is so easy and warm. We eat when we get hungry and keep the fire going all day. Again, I like to stay in my pj’s if possible.


I hope you will consider trying some of our traditions throughout the year. They are just as good in February on that first snow day.

Week of Christmas –
This is one of my, I mean, Santa’s favorite cookies. They make a beautiful light cookie and the confectioner sugar on the outside make them look dusted with snow. Enjoy!

http://www.marthastewart.com/recipe/lime-meltaways

Christmas Eve –

Fried Fish
This is the traditional dinner for Christmas Eve. In Czech, it’s made with carp but here in the states, we use tilapia or catfish. It is really delicious with the potato salad.

http://www.slovakcooking.com/2009/recipes/fried_fish/

Czech Potato Salad
We usually use a can or two of peas and carrots instead of the cooked peas and we add ham that has been diced. No fancy ham, just plain old lunch meat ham.

http://www.celebrations.com/content/Czech-Potato-Salad

Christmas Morning –
I always make these with canned pumpkin. It’s so easy and the kids don’t even know they are good for them.

Prepare pancake mix according to directions. Add one can of pumpkin, a teaspoon of cinnamon and a pinch of nutmeg. Cook according to directions. In a small pan, roast walnuts over low heat until you can smell them but not burning. Add a bottle of real maple syrup. Heat until warmed through. Top pancakes with syrup or whipped cream and sprinkle mini chocolate chips on top.

Brunch Casserole –
This casserole is fantastic. It is so simple and serves an army.

1 package of bacon, cooked until crisp and crumbled
9 slices of whole-wheat bread, cut into cubes
2 tablespoons butter
1 (12 oz.) bag of frozen broccoli
2 cups shredded cheddar cheese
12 eggs
2 cups milk
1 tsp. mustard
Salt and pepper

Preheat oven to 325 degrees. Rub a 9 x 13 casserole dish with butter. Put bread on the bottom of dish. Cover with crumbled bacon, cheese, and broccoli. In a large bowl, beat eggs, milk, mustard, salt, and pepper. Pour mixture over bread. Refrigerate overnight or bake immediately. Bake until eggs are solid, about 1 hour.

New Year’s Eve Dinner –
This is one quick and easy dinner. You can even serve it to guests.

1 box stuffing, made to directions
4 large carrots, cut into large pieces
1 whole chicken, washed and patted dry
Poultry seasoning
Paprika
Salt and pepper

Stuff chicken with stuffing. Sprinkle poultry seasoning, salt and pepper on chicken. Place carrots in the crock pot, place chicken on top of carrots. Cook on low 8-10 hours.

New Year’s Day Lentils –
This is so easy and a perfect start to a prosperous new year.

http://crockpotrecipes101.com/crockpotsouprecipelentil.htm

With Christmas wishes and a lucky new year,
Brooke

At least act surprised if you get one of these gifts...

Hello All,

As promised, I’m giving you some of my handmade Christmas gifts ideas. These are sure to please most of those on your list, whether they’ve been naughty or nice. These can be dressed up with bows and fancy containers or thrown on a plate with a self-stick bow. Since we are all watching our pennies, these will make a nice addition to your normal holiday gift giving. Most of these will cost less than $10 to make.

Day 1 – Betty Hale’s Cookies
This recipe is from a good friend of my grand-mama. She is almost as sweet as these cookies. Put these cookies in a decorative tin for gifting. One word of warning, your arm will need some icy hot after stirring this dough.

2 sticks of butter, room temperature
2 eggs
2 C. self-rising flour
2 C. oatmeal
1 C. white sugar
1 C. brown sugar
1 C. shredded coconut
1 C. chopped nuts (pecans)
1 tsp. vanilla extract

Preheat oven to 300 degrees. Beat sugars, butter, and eggs together. Add the other ingredients. Batter will be very stiff. Bake for 10-12 minutes.

Day 2 – Mint Drinking Chocolate
This recipe is my way of mixing hot chocolate with the Starbuck’s peppermint mocha latte. There’s no coffee but you won’t miss it. You’ll combine all the ingredients and put into a decorative container if you’re giving it as a gift. Include the directions on the tag.

1 C. 60% cacao chocolate chips
1 C. semisweet chocolate chips
1 C. crushed Andes candies

Combine ingredients and store in an airtight container. To make the drinking chocolate: Place 3 heaping tablespoons of mix into a mug with 1 tablespoon of milk. Microwave 30 seconds and stir. Fill the mug ¾ full of milk and microwave 1-2 minutes until hot. Stir and lounge in the chocolate luxuriance.

Day 3 – Chex Mix
This is my go-to teacher gift. I make at least two types and give a combination. You can make it really pretty by placing it in mason jars tied with ribbons.

Original Chex Mix
http://www.chex.com/Recipes/RecipeView.aspx?RecipeId=6709&CategoryId=343

Muddy Buddies or White Trash
http://www.chex.com/Recipes/RecipeView.aspx?RecipeId=19919&CategoryId=343

Cheesy Ranch Mix
http://www.chex.com/Recipes/RecipeView.aspx?RecipeId=20022&CategoryId=343

Day 4 – Mulling Spices
This is a great gift for the hostess or mom that hosts all the kids’ parties. It is great in cider or wine. You can give a couple of pouches per recipient and make a gift tag with the instructions on it.

http://www.recipezaar.com/Mulling-Spices-For-WineApple-Cider-106470

Day 5 – Hot Toddy Mix
This is for your friend that likes to party. This is also perfect for going to a cabin or skiing. Make the mix and store it in a jar. It will last a good, long time.

1 stick of butter, softened
3 cups brown sugar
¼ tsp. each clove, cinnamon, nutmeg, and salt

Cream all ingredients until well blended. Store in an airtight container in the fridge.
To make: Place 2 tablespoons of mix into a mug with a shot of dark rum. Top with boiling water and stir. Enjoy with a loved one!

Day 6 – Cinnamon Ornaments
This is great for the kids to make and give to grandparents, aunts and uncles.

http://www.make-stuff.com/projects/cinnamon_ornaments.html

Day 7 – The 5 Minute Fudge Wreath
I took this idea from Rachael Ray. I’ve switched up the types of chocolates, the toppings and the shape. No matter what I did, it turned out great. You will look a pro if you show up to a dinner party with this.

http://rachaelray.com/recipe.php?recipe_id=824

Drink of the Week – See Above
Try day 2, 4, or 5. You won’t be disappointed.

Dessert of the Week – Thin Mint Knock-Offs
I love some thin mints but you can’t always get them. Here is super easy way to make them. No baking required.

http://www.ehow.com/how_4470826_make-thin-mint-style-cookies.html

With a hot toddy in one hand and a cookie in the other,
Brooke

Bring take-out in!

Hello all,

I have sold my first bulk order of books. (Crowds cheering!!!) I am now preparing my next bulk order. I have gotten pretty good reviews from friends and family and now I will introduce it to the public. I have a book signing January 12th at the Principal’s Palette in Winder. I hope you all can come out and see me and the store. If you haven’t been yet, you will be pleasantly surprised. It has some beautiful arts, crafts, and jewelry.

I have been asked this weekend a few times what I’ll be making for Christmas gifts. I normally do a large batch of some craft or recipe. I haven’t had a lot of additional time this year, despite the extra furlough days. Next week, I will give you my top seven gift ideas including my mint drinking chocolate recipe. You’ll definitely want to check back Sunday for that post.

If you have tightened your belt like I have for the holidays, you’ll appreciate this week’s menu. This is my homage to eating out. I love to eat out, no dishes to wash, choices galore, and did I mention…no dishes. Here are some really great meals to make you forget that you are eating in. Now only if I could get rid of the dirty dishes.

Day 1 – Chinese Fix
Sometime, all I need is some egg drop soup to make me feel warm and cozy. It really is simple and cheap to make. You normally have all the ingredients in the house, except the green onions. I add a couple of teaspoons of soy sauce. Perfect!

http://allrecipes.com/Recipe/Egg-Drop-Soup-II/Detail.aspx

Day 2 – Honey Crockpot Chicken
Ok Jess, I know we’ve tried this before but this is a very different recipe. I don’t brown the chicken first. Just throw it in. I also use chicken breasts too. Make some brown rice and you’re good to go.

http://allrecipes.com/Recipe/Slow-Cooker-Honey-Garlic-Chicken/Detail.aspx

Day 3 – Gourmet Pizza
I know you can order pizza pretty cheap, but not this one. It is so delicious, you may never order pizza again.

1 thin crust pizza dough in a can
1 box of spinach, thawed and squeezed dry
3 cloves of garlic, minced
½ small red onion, thinly sliced
1 bag of shredded mozzarella cheese
1 package of sliced white mushrooms
¼ lb. ground sirloin
Salt and pepper

Preheat oven to 425. Grease a cook sheet and roll out crust. Bake for 5 minutes. Top crust with garlic, rub it really good into crust. Sprinkle on spinach, onion, cheese and mushrooms. Crumble raw ground meat on top of pizza. Sprinkle with salt and pepper to taste. Cook for 10 more minutes until crust is golden brown and meat is cooked. Top with parmesan cheese and red pepper flakes if desired.

Day 4 – Pasta Night!!!
This is a super quick pasta recipe. It costs a little more since you buy refrigerated pasta and sauce but it is worth it.

2 packages of tortellini
½ cup pesto sauce
¼ sundried tomatoes, drained and chopped
½ cup grated parmesan cheese

Cook pasta per package directions and drain. Return to the hot pot. Add the remaining ingredients. That’s it.

Day 5 – Mexican Night!!!
This is a recipe I’ve already had on the blog but it is well worth repeating. It sounds so simple but tastes so good. Tinga tostadas are normally served on tostadas but you can just as easily serve them in tortillas or taco shells.

4 large chicken breasts
3 cans diced tomatoes with juices
1 clove garlic, minced
4 chipotle peppers in adobo, minced or mixed in a food processor
1 tablespoon chicken bouillon or better than bouillon
3 softball sized onions, thinly sliced
¼ cup vegetable oil

Place all ingredients in Crockpot on low for 8 hours. Shred chicken breasts with two forks. Serve on crispy tostados with sour cream, shredded cheese and lettuce.

Day 6 – Media Noche
This is my all time favorite Cuban dish. It’s what I crave when I’m missing Tampa. I know it’s not the same but it’s cheaper than a trip down south.

http://allrecipes.com/Recipe/Classic-Cuban-Midnight-Medianoche-Sandwich/Detail.aspx

Day 7 – Leftover night
Enjoy the fruits of your labor and the new change in your pocket. Clean out the fridge and watch a movie at home.

With a clean kitchen and gourmet cooking,
Brooke

Here's what to bring to dinner...

Hello All,

I guess you’ve all heard by now that my book is finally published. I want to thank all of you that supported me through this long process. Someone asked me if it was like having a baby. Shoot no, you are guaranteed delivery after nine months. This book took over two long years. You can find my book at:

http://www.lulu.com/product/paperback/your-best-friends-guide-to-saving-time-money-and-the-world/5946860

Now for this week’s recipes, I have compiled my favorite holiday dishes. I’m giving you one a day, not a full meal. My goal in doing this is give you an option no matter what you are asked to bring to the family gathering. These are also great all year so save them for later if you don’t need them right away. These are not necessarily great health foods but many are delicious comfort foods.

Day 1 – Roasted Acorn Squash
This is a great alternative to a cooked squash casserole. It is interesting on the plate and wonderfully delicious. I had raves for this by people who don’t eat veggies.

http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-acorn-squash-10000000671386/print-index.html

Day 2 – Sausage Balls
Those of you who know me well, know that I love sausage balls so much I make them year round, freeze them, and eat them for breakfast. I even make them into patties so they fit happily into a biscuit or pita. This is the go-to recipe I use.

http://allrecipes.com/Recipe/Sausage-Balls-2/Detail.aspx

Day 3 – Green Bean Casserole
This is the classic casserole that we all love. I’ve tried to make it from scratch but it never tastes as good as this. I know it’s not the healthiest but it what I crave at Thanksgiving. I’ll also confess that I use a huge can of green beans and not the frozen ones. Knock yourself out.

http://www.frenchs.com/recipe/green-bean-casserole-RE1511.html

Day 4 – Baked Chickens with Stuffing
This is an all-American dinner if there is such a thing. If you’re having dinner for just a few, consider making one or two of these to cut down on the cooking time. Who really wants to wake up before dawn on turkey day? Cheat a little and make Stove Top stuffing; no one will care!


4 tsp. salt
2 tsp. fresh ground black pepper
2 (4-5 lb.) whole chickens, rinsed and patted dry
1 T. olive oil
4 baking potatoes cut into large chunks
2 stalks celery, cut into large chunks
2 large carrots, cut into large chunks

Preheat oven to 375 degrees. Place all vegetables on baking sheet with sides or roasting pan. Stir together salt and pepper. Sprinkle ½ tsp. salt mixture inside cavity of each chicken. Rub each chicken with ½ T. olive oil. Sprinkle remaining seasoning on chickens. Rub it in. Place chickens, breast side up on vegetables. Bake for 1 ½ hours or until legs and wings begin to fall away from body or meat thermometer registers 180 degrees. Let stand 10 minutes before slicing. Serve with roasted vegetables under birds. Let cool completely before refrigerating leftovers.

Day 5 – Pumpkin Gangta’ Pie
This is a pie I make every year. It’s taken on a life of its own. I love to top it with whipped cream in a can, especially chocolate. It is a very impressive looking dessert. This makes two. Keep one at home to eat later and look like the girl with self-control when you say “no” to pie at the big dinner.

2 frozen pie crusts, not deep dish
1 8-ounce package of mascarpone or cream cheese
1 egg yolk
2 T. honey
½ tsp vanilla
2 eggs, slightly beaten
1 15-ounce can pumpkin puree
1 5-ounce can evaporated milk
2/3 cup packed brown sugar
1 tsp. cinnamon
¼ tsp. nutmeg

Preheat oven to 375 degrees. Let pie crusts and mascarpone cheese come to room temp.
In a mixing bowl, beat mascarpone, egg yolk, honey, and vanilla with mixer until smooth. Set aside. In another bowl, beat eggs, pumpkin, milk, sugar, and spices. Pour this mixture into crusts. Spoon mascarpone mixture into small mounds on top of pumkin mixture. Heat a sharp knife in hot water. Pull knife through mounds and swirl. This should make a swirl pattern. If not, it will still taste great! Bake for 40-50 minutes until toothpick comes out clean. Let pies cool and then refrigerate at least 2 hours.

Day 6 – Prune Cake
I know, prunes are not sexy. I’m doing for the prune with Timberlake did to sexy; I’m bringing it back. This is an old family recipe that is delicious and makes your whole house smell great. It is a dessert but would be equally delicious as a brunch item. You can also make this whole wheat by using whole wheat self-rising flour.

2 cups sugar
1 cup canola oil
3-4 eggs, mix in one at a time
2 jars prune baby food
1 tsp. ground cloves
2 cups self-rising flour
1 tsp. cinnamon

Preheat oven to 350. In a large bowl, start at the top of this list and whisk in each ingredient. Pour into a loaf pan and bake for 40-50 minutes until a toothpick comes out clean. (You can also use a 13x9 inch pan but you’ll have to bake it for 45 minutes.)

While still hot, mix 2 T. lemon juice with 1 cup confectioner’s sugar. Poke holes all through the cake with a skewer or toothpick. Pour lemon mixture on top. It will soak into the cake.

Day 7 – REST!!!
Take a day to rest your bones and stomach. You should have plenty of left-overs or call for pizza.

Drink of the Week – Pumpkin Pie-tini
This is all the fun of a pie but none of that pesky chewing required.

http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/drink-cocktail-recipes/Pumpkin-Pie-Martinis

I wish you much love and lots of family time this week. I am truly blessed with a wonderful family and great friends. I’m thankful for each one of you!!!

With dressing and turkey and sweets, oh my!
Brooke

A little late but aged to perfection...

Hello All,

If you haven’t heard, my book is just a week away from publication. I am so excited to share it with all of you. I am planning to order a large order to be here before Christmas so if you are interested in getting some shopping done early, let me know how many you’d like. This first run will be discounted and I want to pass on the savings!

Due to all my work on the book, I have been a little late getting the blog done this week. Please accept my apology. I think this week’s menu will make up for my tardiness. I was discussing my love of sweet potatoes with a friend and it got me thinking. I’m including three great recipes that use this great vegetable.

The drink this week is also a delight. My friend Amy gave me her recipe. It is really delicious and almost healthy.

Day 1 – Sweet Potato Spaghetti
I really love this simple pasta dish. It only takes 25 minutes and can feed an army.

http://www.realsimple.com/food-recipes/browse-all-recipes/spaghetti-sweet-potatoes-ricotta-recipe-00000000020553/index.html

Day 2 – Lasagna Burgers
I saw this on Rachael Ray and had to try it. It is awesome. I like to eat mine without a top bun with a knife and fork to lower the carbs. And p.s. I also used a jarred marinara sauce. It made it super easy.

http://www.rachaelrayshow.com/food/recipes/lasagna-burgers/

Day 3 – Breakfast Night
Last week, I was really craving some breakfast. I found a box of Bisquick and made some biscuits. I fried up some bacon and scrambled some eggs. In minutes, I had a bacon, egg and cheese biscuit that put the fast food restaurants to shame.

Day 4 – Sausage, Peppers, and Onions
Sausage is on sale this week. I think Vasek could live on brats and beer. This recipe works with Italian sausage, brats, and even regular hotdogs.

3 T. olive oil
1 package sausages, cut into bite sized pieces
1 large sweet onion, sliced
2-3 bell peppers, sliced
1 package instant mashed potatoes, prepared as directed

In large skillet, heat a cup of water over medium high heat. Add sausages and cover. Cook 8-10 minutes until cooked through. Drain water and add oil. Heat until sizzling and add onions and peppers. Cook until everything is browned and edges of sausages are crispy. Serve along side the potatoes.

Day 5 – Baked Chicken with Sweet Potatoes and Onions
This is a beautiful dish to serve to guests and a comfort food for an everyday meal. It’s also super cheap to make.

http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-sweet-potatoes-onions-recipe-00000000020565/index.html

Day 6 – Chicken Wings with Pepper Jelly Glaze
This recipe will satisfy the crowd at any tailgate. I love the pepper jelly combo of sweet and spicy. It takes so few ingredients you’ll impress without breaking a sweat.

20-30 wings
Salt and pepper
Pepper jelly
Celery and carrot sticks

Preheat oven to 375 degrees. Spray baking sheet with non stick cooking spray. (I usually put foil on the baking sheet so I don’t have to wash the sticky jelly off later.) Place wings on baking sheet and sprinkle with salt and pepper. Cook for 30 minutes turning once. Take wings out of oven and coat with pepper jelly. Put back in the oven for 10-15 minutes until jelly is sticky and wings are cooked through. Serve with celery and carrot sticks.

Day 7 – Leftover Night
Enjoy a night off and clean out the fridge. You really can cook every night and like God, rest on the seventh day.

Drink of the Week – Cronic Tonic
In a tall glass filled with ice, add 1 shot of rum. Fill the glass halfway with pineapple juice. Top it off with Sprite or Sprite Zero.

Dessert of the Week – Sweet Potato Soufflé
You can’t beat this recipe. I use canned for this. It saves a ton of time but if you’re already baking some potatoes, by all means throw several more in and use fresh. You can also leave out the coconut. I love it but many people don’t like the texture.

http://allrecipes.com/Recipe/Sweet-Potato-Souffle-2/Detail.aspx


With a published book in one hand and drink to toast it in the other,
Brooke

Trick or treat, smell my feet....

Hello All,

With trick or treat just around the corner, my mind drifts toward comfort foods. I have taken some pointers from a couple of my friends to bring you comfort from different families.

Have some fun this week. Dress up. Take a kid trick or treating.

Day 1 – Toasted Pastina
If you’ve never tried this tiny star-shaped pasta before, you are in for a treat. This is for meatless Monday so if you want to make it completely animal friendly, use vegetable stock instead of chicken.

2 carrots, finely chopped
2 stalks celery, finely chopped
1 bell pepper, finely chopped
1 stick of butter
1 12 oz. box of pastina, uncooked
4 cups chicken stock
¼ tsp. salt and pepper
½ tsp. thyme

In a large pot, cook veggies in butter until tender but not browned. Add pasta and cook until lightly browned. Stir in remaining ingredients; bring to a boil. Reduce heat to low and cook 5 minutes.

Day 2 – Ellie’s Pimento Cheese Sandwich
This is as much as I could get out of Ellie. She never measures so all of this is an estimate. Serve it on bagel chips or in a sandwich with arugula on top.

2 cups sharp cheddar cheese, shredded
1 tsp. mustard
3 T. mayo (or more to taste)
1 small jar pimentos, juice and all
1 tsp. garlic salt
¼ tsp. Tabasco sauce, a couple of shakes

In a food processor, combine all ingredients. Blend until well mixed paste forms.

Day 3 – Heather’s Onion and Pepper Pierogies
My friend Heather brought this dish to the fall clothing swap. It was the hit of the night. I’ve recreated it the best I could. I hope you love it as much as we do. You’ll find the pierogies in the freezer section.

1 package of pierogies cooked to package directions
2 onions, thinly sliced
2-3 bell peppers, thinly sliced
Olive oil, about ½ cup
Salt and pepper to taste

In a skillet, heat olive oil over medium high heat. Add onions and peppers. Sauté until cooked through but still crisp. Salt and pepper them to taste. Serve over cooked pierogies.

Day 4 – Egg Salad
This is a comfort food for me. Boil your eggs as usual or use the link below for beautiful eggs.

8 hard boiled eggs
2-3 T. mayo
1 tsp. mustard
1 T. dill relish
1 T. dill relish juice
Salt and pepper

Mash eggs with a fork or pastry blender until eggs are fine crumbles. Add all other ingredients until combined. Serve as a sandwich, on crackers, or on a salad.

http://www.ehow.com/how_2047398_boil-perfect-hard-boiled-egg.html

Day 5 –Quick and Easy BBQ Chicken Pizza
This is one of the quickest dinners you can make. I use whatever chicken I have on hand, rotisserie or canned.

1 pizza crust cooked to package directions
1 ½ cup chicken, chopped or shredded
¾ cup BBQ sauce
2 cups shredded cheese, cheddar or mozzarella
¼ tsp. red pepper flakes

Top crust with all ingredients. Bake per package directions until golden brown and cheese is melted.

Day 6 – Baked Chicken in Marinara and Polenta

1 ½ lbs. boneless skinless chicken breasts
½-1 jar marinara sauce
1 cup shredded mozzarella
Salt and pepper
1 ½ cup chicken stock
1 ½ cup milk
1 cup corn meal
1/3 cup parmesan cheese

Preheat oven to 450 degrees. Salt and pepper chicken breast. Place in a baking dish with marinara sauce and cover with cheese. Cook for 30-40 minutes until chicken is cooked through.

While chicken is baking, bring the chicken stock and milk to a boil. Whisk in corn meal and keep whisking until it begins to clump together. Turn off heat. Whisk in parmesan cheese.

Cut baked chicken into bite-sized pieces. Serve chicken and sauce over polenta. Enjoy!

Day 7 – Leftovers
Take a break from being the mom that can do it all and let the family fend for themselves. I usually curl up in front of the DVR and eat cheese on crackers. I love cheese and crackers to the point I could probably eat them everyday. I’ll eat a handful of broccoli to make myself feel a little better about it.

Dessert of the Week – Scary Ghost Treats
These are great and the little ones can help.

http://cookingclub.com/Projects/Project.aspx?id=128848

Drink of the Week – Witch’s Brew
This will serve a whole coven of witches. And can’t we all be a little witchy?

http://www.foodnetwork.com/recipes/sandra-lee/witchs-brew-recipe/index.html

With candy and costumes,
Brooke

It went from fall to winter in one fell swoop.

Hello All,

The weather has been in full swing this week. It’s made me think more about my favorite winter meals than my fall ones. I am excited for you to try some of my new favorite comfort foods as well as those that are tried and true.

Our house has been blessed with some great news this week. Lydie began her new preschool and my book is finally close to publication. I’ll get out more details and dates as they develop. Please keep me in your prayers through this process. Many of you know that it has been a long time in the making.

Keep a look out for great deals on veggies this week. This is the last round for most summer vegetables which means great deals for you. I learned this week that you can freeze bell peppers and onions super fast. Just cut them to the size you normally use; I like diced. Spread them out on a baking sheet and freeze overnight. When they’re frozen all the way through, put them in freezer bags and label them. They’ll stay good for at least six months. No need to defrost them before cooking; they won’t need to.

You’ll notice a ground meat theme. It was really not done on purpose but there was a good sale on it this week. It’s usually pretty cheap, so why not?

Day 1 – Meatless Monday Aglio Olio with Broccoli
This is a classic Italian dish with broccoli added so that I could reduce the carbs. It’s the perfect dish for cold nights.

½ box of thin spaghetti
6 cloves garlic, minced
¼ tsp. red pepper flakes
1/3 cup extra virgin olive oil
5 anchovies
Black pepper
Parmesan cheese
1 bag broccoli florets

Cook pasta and broccoli in large pot of boiling water, about 7 minutes. Drain and reserve. Heat large skillet over medium heat with the oil. Add garlic and red pepper and cook until garlic sizzles and smells yummy. Add the anchovies and cook until they dissolve into the oil. Mash them with a wooden spoon to quicken the process. Add black pepper to taste. Mix the oil with the pasta and broccoli. Top with parmesan cheese.

Day 2 – Hamburger Pizza
I modified this recipe from a Martha Stewart one. It cuts the time almost in half but keeps all the great flavor. Don’t worry about putting the hamburger on raw. It cooks all the way through and gets crispy. It is wonderful. You may want to make two.

1 Boboli pizza crust
½ cup marinara sauce
1 tomato, thinly sliced
½ red onion, thinly sliced
1 bag of mozzarella cheese, shredded
1/3 pound ground beef
Red pepper flakes, if you like

Preheat oven to 450 degrees. I also heat my pizza stone. Top crust with sauce, tomato, onion, and cheese. Scatter the ground beef on top. Add salt, pepper, and red pepper flakes to taste. Cook for 20-25 minutes until beef is completely cooked and cheese is melted and golden.

Day 3 – Chili Meatball Bites with Cheese Dip
These make the perfect football food or tailgate app. I recommend not rolling them in the chips; it’s messy and not very tasty. The dip is great. Keep the recipe for a great cheese dip for the chips.

http://www.rachaelrayshow.com/food/recipes/chili-meatball-bites-cheesy-dipper

Day 4 – Chicken Meatball Soup
This recipe takes about 15 minutes and is really great. It’s also supper healthy and low in carbohydrates. Make the meatballs with a tablespoon. The recommended size is huge. No one wants to cut their soup.

http://www.rachaelrayshow.com/food/recipes/chili-meatball-bites-cheesy-dipper/

Day 5 – My Bloomin’ Awesome Chicken Sandwich
I created this recipe after craving one of the fried onions from the major chain restaurants. It satisfied my craving but then made me want another sandwich. I hope you enjoy it as much as I do.

4 chicken breast cutlets
1 cup flour
2 T. seasoning salt
¼ tsp. garlic powder
½ tsp. black pepper
1 cup butter milk
Sandwich buns cut in half and toasted
½ cup olive or canola oil

Mix flour, garlic, salt, and pepper on a large plate. Dip chicken in butter milk then dredge in flour mixture. Heat oil in large skillet over medium-high heat. Fry cutlets in oil until golden brown and cooked through. Place on buns and top with sauce below.

1/2 C. Sour Cream or mayonnaise
2 Tbsp. Catsup
1/2 tsp. McCormick Seasoned Salt
1/8 tsp. Cayenne pepper
1 1/2 tsp. Creamy Horseradish
1/4 tsp. Paprika
Mix all together and serve on the bun. Garnish with lettuce and tomato if desired.
Day 6 – Sloppy Joe Night
Relive your youth with a night of nostalgia. Get a can of Manwich or a packet of Sloppy Joe mix and make your own. Serve with chips, celery, carrots, and dip.

Day 7 – Left Over Night
Enjoy a buffet with your extras. Try to mix them in new ways or serve over a salad.

Drink of the Week – Shiraz with Sprite
Before you lecture me on the true way to drink wine, just try this drink. It has been described as an easy sangria or an upscale wine cooler. This is what to drink if you want to hang with the girls or have a drink with your favorite sitcom.

Fill a tall glass with ice. Fill half full with Shiraz. Top it off with Sprite Zero. Enjoy!

Dessert of the Week – Ice Cream with Liquor
Last week I had a drink with Kahlua. If you have some just sitting around, get some good quality vanilla or coffee ice cream. Drizzle the liquor over the top. It is so easy but so good. You could also use Frangelico or Godiva.

With wishes of a full stomach and full glass,
Brooke

Fall break is finally here!!!

Hello All,

It is fall break and it couldn't get here soon enough. Life has been insanely crazy this week and it'll take a whole week to recover. I have no big plans except to lunch with the ladies on afternoon. With that said, I hope you're not expecting some elaborate meal plans.

I was asked this week if I cook from scratch every night. The truthful answer is of course not. I use convenience foods when I'm too tired or lazy. This doesn't mean that I go through the drive through. That isn't an option on my current budget. I have some go-to meal helpers. As the song says, "I get by with a little help from my friends." I thought this week, I'd share these with you. These are only sugestions; feel free to change them to fit your family's needs.

Day 1 - Pizza (and meatless Monday)
If you've never tried refridgerated pizza crust, you are missing out! To make it taste more like take-out, sprinkle the pan with corn meal.

Use refridgerated pizza crust, spaghetti sauce, and cheese. Top with your family's favorite toppings and serve a side salad to make it more balanced.

Day 2 - Breakfast for Dinner, Pancakes and Eggs
This is also a favorite family meal. I just tried frozen pancakes and they were great. (I had a coupon.) You can easily make them yourself with pancake mix. I scramble up some eggs to add to the protein. To finish off the meal, pick up some cut fruit. This is sure to please everyone in the family. My husband usually offers to cook some bacon, too.

Day 3 - Old El Paso Tacos
This is so simple and tastes great. I sugest that you get some shredded lettuce and tomatoes to top these. You can always find ground beef on sale.

Day 4 - Hamburger Helper
This classic will bring back really great memories. I serve it with a frozen veggie. Pick your favorite flavor. There are even new chicken helpers that I use canned chicken with.

Day 5 - Soup and Sandwich Night
Get your favorite can of soup and heat to can directions. Make your favorite sandwich; we love grilled cheese.

Day 6 -Frozen Appetizer Night
You can find some great things in the freezer section. I love mozzarella sticks and perogis. Jalepeno poppers are also a great addition. Warm everything to directions and have a picnic dinner while watching a movie.

Day 7 - Left-over Night
Use up any left-overs tonight.

Dessert of the Week - Good Ol' Fashion Ice Cream Sandwiches
These favorites never go out of style. Teach your children the joy of chocolate cookies and vanilla ice cream.

Drink of the Week - Box O' Sangria
I found that Target has a great boxed sangria that will last virtually forever in the fridge. It makes every night a special occasion.

I hope this week gives you some well deserved down time. I know I'm looking forward to some.

With pantry items and boxed wine,
Brooke

The ultimate in comfort foods...

Hello All,

I am so glad it’s almost fall break! My mom will come for the weekend which is always great. We’ve all had a bit of the crud. The girls and I have coughed for a full week. This week’s menu works well when you’re not feeling 100 percent.

Day 1 – Spaghetti Soup
This is a great compromise between really wanting soup and not wanting to do a long cooking meal. Its base is a jar of marinara which most of use keep in the pantry all the time.

2 T. Butter
2 T. Rosemary, chopped
1 jar pasta sauce
2 cups chicken stock
¾ cup cream or milk
1/3-1/2 box thin spaghetti, broken

Sauté the rosemary in butter in a medium sauce pan. Add pasta sauce, stock, and milk. Heat until lightly boiling. Add spaghetti and cook 8-10 minutes until pasta is cooked. Garnish with parmesan cheese.

Day 2 – Zin Zen Chicken
This is a great take-out like meal, especially if you are in the mood for Chinese. I used brown rice; I always do. It is really beautiful too.

http://www.rachaelrayshow.com/food/recipes/zin-zen-chicken/

Day 3 – Penne, Peas, and ‘Pinach
I created this recipe for all of you who say your kids won’t eat veggies. The girls loved it and so will yours.

1 box frozen spinach, thawed and drained
1 box frozen peas
1 cup chicken stock, plus more for thinning out sauce if needed
1 cup ricotta cheese
1 cup parmesan cheese
1 onion, diced
2 T. butter
10 oz. penne pasta

Boil water and cook pasta to package directions and reserve one cup of pasta water. In a large skillet, heat butter and sauté onions until tender. Add spinach, peas and stock. Cook for 4-5 until spinach is heated through. Remove from heat and add ricotta and parmesan. Use a potato masher or wooden spoon to combine all ingredients. Add pasta water or chicken stock to thin. Toss with pasta. Top with more parmesan if desired.

Day 4 – Baked Potato Soup
This is a Pampered Chef recipe that I love. It is as good or better than restaurant soup. To make it even easier, I used the chive cream cheese and omitted the green onions.

http://www.recipezaar.com/pered-chef-loaded-baked-potato-chowder-388089

Day 5 – All Weekend 5-bean Chili
This is my go-to, game day chili. I make a huge pot and eat it all weekend. I hope you love it as much as I do.

1.5 lb. ground beef
1 onion, diced
1 bell pepper
2 T. chili powder
3-4 T. ground cumin
1-2 tsp. cayenne pepper
2 T. garlic powder or 3 minced cloves of garlic
Salt and pepper to taste
1 eggplant, peeled and diced
1 can black beans, drained
1 can garbanzo beans, drained
1 can chili beans
1 can dark red kidney beans
1 can light red kidney beans
2 cans diced tomatoes

Brown beef, onion, and pepper in huge pot. Add spices and let cook until incorporated. Add the rest of ingredients and cook on high until all is heated through.

Day 6 – Chili Baked Potatoes
This is a great use of leftover chili. Bake potatoes in oven or in microwave. Top with chili, cheese, and sour cream.

Day 7 – Chili Mac
This is also great for cold nights. Cook one bow of macaroni noodles per directions. Drain and place in a casserole dish. Top with 3 cups of chili and a bag or shredded cheese. Bake at 350 for 20 minutes or until cheese is melted and chili is hot.

Dessert of the week – Berry Cream Pie
I came across this recipe and thought it sounded weird but I had everything on hand so I tried it. It is delicious. Vasek liked to eat it for breakfast.

1 cup sour cream
2 T. flour
¾ cup sugar
1 tsp. vanilla extract
¼ tsp. salt
1 egg, beaten
2-2 ½ cups frozen berries (I used blueberries.)
1 unbaked pie crust

Preheat oven to 400 degrees. Combine first six ingredients and beat until smooth. Put berries in pie crust and cover with sour cream mixture. Bake for 35 minutes. Allow to cool then chill until ready to eat.

Drink of the Week – Black Russian
This was my drink of choice in college. I still get a hankering for it every now and then.

1 shot Kahlua
2 shots vodka

Serve over ice. You can also make this in a tall glass with ice and fill to the top with diet cola. I don’t know if it has a name but it is so good.

I am perfecting a chicken sandwich recipe for next week. It is to die for!!!

With a cocktail in one hand,
Brooke

Are you ready for some football?!?

Hello All,

It’s been a busy couple of weeks for me and I know you are feeling it too. The good news is that fall is right around the corner. Coming with it is some downtime and football. This week’s menu is inspired by the last great veggies at the market or garden. Enjoy them while they’re cheap.

Day 1 – Meatless Monday Eggplant Lasagna
Not only is this meatless but almost carb-free. This is a real treat. To make it even easier, use marinara sauce.

http://www.realsimple.com/food-recipes/browse-all-recipes/eggplant-lasagna-herbed-ricotta-asiago-00000000019598/index.html

Day 2 – Green Pizza
Lydie loves green foods. She’ll tell you this is her favorite.

1 refrigerated pizza dough
3 cloves garlic, minced
1 cup ricotta cheese
½ cup parmesan cheese
1 box frozen spinach, thawed and drained
Salt and pepper
1 bag shredded mozzarella

Preheat oven. Rollout pizza dough and rub garlic on it. Mix ricotta, parm, spinach and salt and pepper to taste. Spread evenly on dough. Sprinkle cheese on top. Cook as directed on dough, about 20 minutes.

Day 3 – Fire Soup or Sopa de Polla Fuego
This is just like the chicken soup in my favorite Mexican restaurant. It’s super simple and tastes amazing. Splurge on the avocados; they really make the soup. I cook rice on the side and ½ cup to each bowl with the soup.

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipes/mucho-gusto-latin-recipes/Mexican-Chicken-Lime-Soup

Day 4 – 5 Ingredient Turkey Lettuce Wraps
These easy wraps cook up in minutes and taste great. That’s a win-win kind of meal.

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipes/take-five-ingredients-recipes/Teriyaki-Turkey-Lettuce-Wraps

Day 5 – Sausage, Eggplant, and Peppers with Potatoes
I came up with this because I had everything on hand. It would be great in a hoagie roll, over pasta, or with a package of instant mashed potatoes, like I made it.
1 package of sausages
1 eggplant, pealed and diced
1 large onion, sliced
2 bell peppers, sliced
1 jar marinara sauce
1 package of instant mashed potatoes, prepared as directions say

Cook sausages in a covered skillet with 1/3 cup of water for 10 minutes. Take top off and brown sausages on all sides and remove from pan. Add 3 T. olive oil to pan and add all the veggies. Cook until veggies are tender and browning. Add jar of marinara sauce and cook until heated through. Add sausages back to pan. Serve with potatoes.

Day 6 – Whole Wheat Banana Bread
I brought this to school last week and everyone raved. I make it on Sunday with bananas that are going bad and have it for breakfast all week.

2 cups whole wheat flour
1 cup sugar
2 tsp. baking powder
1 tsp. cinnamon
¼ tsp. ground nutmeg
¼ tsp. salt
2 medium mushy bananas, mashed up (about a cup)
2 eggs
1/3 cup olive oil (you could also use vegetable or canola)
¼ cup milk
1 tsp. vanilla extract
1 cup chopped nuts
½ cup semisweet chocolate chips or chopped chocolate bar

Preheat oven to 350. Line a 9x5 loaf pan with parchment paper.

Combine all wet ingredients in a large bowl. Add dry ingredients and mix until just combined. Stir in nuts and chocolate if desired.

Bake for 50-60 minutes until toothpick inserted comes out clean.

Day 7- Leftovers
You have plenty left in your fridge. Take the night off to enjoy the leftovers.

Drink of the Week – Basil-Lemon Gimlets
I have some basil I need to use up before the first real cool snap. This is how I plan to do it.

16 fresh basil leaves
4 tablespoons simple syrup or water with 4 spenda packets to cut down on the carbs
10 ounces vodka
Juice of 1 lemon
8 ice cubes
In a cocktail shaker, muddle 8 of the basil leaves with 2 tablespoons of the simple syrup. Add 5 ounces of the vodka, half of the lemon juice and 4 ice cubes and shake well. Strain into 2 martini glasses and repeat with the remaining ingredients.

With football fantasies and cool breezes,
Brooke

My Lydiebug inspired me this week.

Hello All,

I was described this week by a longtime friend as a “Suzy-Homemaker.” At first I was a little offended. I’m not sure why. I work hard to make a home for my family, not just a house or a place to stay. I decided I would gladly accept this new title, embrace it, and move forward as the new “Suzy.” Instead of letting an antiquated idea of what a mother should be, I’ll rework it into something more realistic. I can work fulltime and still make dinner for my family. I don’t have to be the only one doing laundry. Truth be told, Vasek’s a much better cleaner. From now on, I define me and the titles people give me.

My oldest turns four this week. It’s bittersweet. I love her independence but it also a reminder that she will not be little forever. To celebrate, I made zucchini chocolate cupcakes. Yes, cupcakes with vegetables. They are to die for. I’m giving you the recipe to taste for yourself.

We also let Lydie pick her birthday dinner. She chose spaghetti tacos. I’m including the recipe for those of you brave enough to try them. To quote Carly Shay, “What? Spaghetti can’t exist in a hard crunch shell?”

I hope you enjoy this week’s menu as much as I enjoy eating it.

Day 1 – Black Bean Burgers with Squash Dippers and homemade Mayo
This is a quick meatless Monday meal that takes just seconds to prepare, even the mayonnaise if you have a stick blender.

Frozen black bean burger patties, cooked to directions on box
Rolls split
Tomatoes, sliced
Lettuce or spinach, washed

Place burgers on rolls and top with veggies. Slather on mayo from recipe below.

Squash, sliced thin
Dip or salsa

Use squash just like chips to dip in your favorite salsa or dip.

1 egg
1 cup oil
Juice of ½ a lemon
Salt and pepper to taste

Combine all ingredients in a large mouth jar. Use stick blender until all ingredients emulsify, or turn white and creamy. Use on burgers.

Day 2 – ZucCakes
Lydie’s teachers actually ask for these. I make them mini sized for kids and regular sized for adults. They are great with cream cheese or butter cream frosting. To make them even healthier, replace the oil with an equal amount of sugar free applesauce.

http://www.101cookbooks.com/archives/000281.html

Day 3 – Spaghetti Tacos
1 lb. ground beef
1 jar marinara sauce
1 box spaghetti
1 box taco shells

Boil large pot of water and cook spaghetti to directions on box. Bake taco shells according to directions. Brown ground beef and top with sauce until thoroughly heated. Mix with pasta. Carefully put a large scoop of spaghetti in taco shells. Enjoy with lots of napkins.

Day 4 – Pork Chops and Applesauce
This is my nod to the Brady Bunch. I know you all remember this episode. This was a staple for many families. Bring it back to your table with grilled twist.

Bone-in pork chops
Grill Seasoning
Zucchini cut lengthwise into quarters
Olive oil
Salt and pepper
Jar of apple sauce

Heat outdoor grill or grill pan to med-hi heat. Sprinkle pork and zucs with olive oil and grill seasoning. Cook until zucchini is tender and pork is cooked all the way through. (Check it by cutting one open.) Serve with applesauce.

Day 5 – Spinach-Artichoke Pizza
This is a quick take on an old favorite.

Pizza dough from the refrigerated section
Jar of alfredo sauce
Jar of artichoke quarters, drained and chopped
Box of frozen spinach, thawed and drained (Use fresh if you have it)
Bag of shredded mozzarella cheese
Parmesan cheese

Heat oven to directions. Roll out dough very thin. Top with alfredo sauce, you may not use all of it. Sprinkle on artichokes, spinach, and both cheeses. Bake until dough is browned and crispy and cheese is melted and golden.

Day 6 – Rotisserie Chicken with Mashed Potatoes and Broccoli
This is a go to, almost no cook night meal. Get the bags of mashed potatoes and cook in the microwave. Steam the broccoli in the mic as well. Cut up the chicken and serve!

Day 7 – Left Over Buffet
You will probably have a ton of tidbits left. Put them on the counter and have a free-for-all.

Drink of the Week – Key Lime Margarita
This will always remind me of Pam. Thanks for sharing!

1 can frozen Bacardi margarita mix
1 can vanilla vodka
Ice

Put all ingredients into a blender. Blend until smooth. Enjoy, again and again!

With lots of love from your “Suzy Homemaker,”
Brooke

Some all-time favorites and new ones, as well...

Hello All,

I apologize for not updating this sooner; life has been incredible busy. I’ve tried several new recipes so it may be worth the wait. I am branching out and simplifying my recipe repertoire and I’m pretty sure you will reap the benefits.

Day 1 – Meatless Monday Sink Sandwiches

While the tomatoes are still really great and cheap, enjoy a simple meal of a tomato sandwich. Simple slice tomatoes and place on a mayo lined slice of bread. Sprinkle with a little salt and pepper and top with other slice. If it’s a really juicy tomato, eat it over the sink to cut down on clean up. Try this with squash cut into thin slices, dipped in your favorite chip dip.

Day 2 – Take Out Made In Hoisin Pork Chops with Veggies
I modified this from a Rachael Ray recipe. I’ve simplified it by using my favorite frozen veggies and boil-in bag brown rice.

4 pork chops
1 tsp. Chinese five spice
2 tsp. Montreal grill seasoning
2 T. vegetable oil
¼ cup hoisin sauce, found in the Asian section of the supermarket
1 box mixed frozen vegetables, made to package directions
1 bag boil-in bag brown rice, made to package directions

Season chops liberally on both sides with a combination of the five-spice powder and grill seasoning. Heat 2 tablespoons vegetable oil in nonstick skillet over medium-high heat. Cook chops 6 minutes on each side, then add about 1/4 cup hoisin to pan heat through and coat chops in sauce. Serve with rice and veggies.

Day 3 – Mexican Corn Pie
This is one of my all time favorites. My dad found this recipe years ago and we enjoy it all the time.

3 eggs
1 can (8 ¾ oz.) cream style corn
1 (10 oz.) bag frozen corn kernels
½ cup butter, melted
½ cup yellow corn meal
1 cup sour cream plus more for topping at the table
4 oz. Monterey jack cheese, cubed
4 oz. sharp cheddar cheese, cubed
1 can (4 oz.) chopped mild chilies
½ tsp. salt
½ tsp. pepper
¼ tsp. Worcestershire sauce

Preheat oven to 350 degrees and generously grease 10 inch pie plate and small bowl.
In a large bowl, beat eggs. Add remaining ingredients and stir thoroughly.
Pour into prepared containers and bake for 1 hour.

Serve with sour cream as garnish. This is also great with chips and salsa.

Day 4 – Chicken Amore’
This is also a family favorite. This is the ultimate in comfort food. Prepare buttered egg noodles and serve the chicken and sauce on top.

3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1 cup flour
½ cup EVOO
2 cloves garlic
2 tsp. parsley
½ tsp. poultry seasoning
1 cup dry white wine
Dash of hot sauce
¾ cup black sliced olives
3 oz. jar of slice mushrooms

Dredge chicken in salt, pepper and flour.
Cook garlic in oil a couple of minutes.
Add chicken and cook until brown on both sides.
Add remaining ingredients and simmer for 30 minutes. Serve over buttered egg noodles.

Day 5 – Eggplant Dippers
This is a great use of eggplant. I like the smaller ones; they make more of a chip sized dipper. You can also layer these with the cheese and the sauce on the plate and make individual eggplant parmesan.

1 medium eggplant, peeled and sliced into 1/2 inch rounds
4 tablespoons mayonnaise, or as needed
1/2 cup seasoned bread crumbs
¼ cup parmesan cheese
Shredded mozzarella
1 jar marinara sauce, heated

Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
Place the bread crumbs and cheese in a shallow dish. Coat each slice of eggplant on both sides with mayonnaise. Press into the bread crumbs to coat. Place coated eggplant slices on the prepared baking sheet.
Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side. Top with shredded mozzarella. Dip in marinara sauce or layer to make mini eggplant parm.

Day 6 – Great Whole Wheat Banana Bread
I got a great deal on very ripe bananas this week. If you can't use the bananas because they are too ripe but don’t have time to make this bread tonight, peel the bananas and freeze in a Ziploc bag. Just bring them back to room temp before using.

½ cup unsalted butter, melted
½ cup packed light or dark brown sugar
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 ½ cups mashed ripe banana (3-4 medium to large bananas)
¼ cup honey or sugar
2 large eggs
2 cups whole wheat flour
½ cups chopped walnuts (optional)
1 cup mini semi-sweet chocolate chips (optional)

Preheat oven to 350 F degrees. Lightly grease a 9 x 5 inch glass loaf pan.
Mix together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, mixing until smooth. Add the flour, chocolate, and nuts, stirring until smooth. Spoon the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.
Bake the bread for 50 minutes. Lay a piece of foil gently across the top and bake until a cake tester (like a toothpick) inserted into the center comes out clean, 10 to 15 minutes more. Remove the bread from the oven and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.

Day 7 – Coconut Ice Cream
I needed a dairy-free ice cream recipe for Lydie’s party for one of her little friends. I tried one from the internet and tweaked it to fit our taste. You will never know this is not made with heavy cream. It’s that good.

4 cups coconut milk, about 2 ½ cans (use light coconut milk for a more sorbet texture)
½ cup sugar
¼ tsp. coconut extract for a really tropical flavor or ¼ tsp. vanilla extract for an ice cream taste
½ cup mini semi-sweet chocolate chips

Mix first three ingredients in a large bowl until well blended and sugar is completely incorporated. Put into an ice cream maker. When about 5 minutes are left until it’s done, put in chocolate.

Drink of the Week – Easy Mojito
You have to make one of these before summer ends. It is too good to pass up. I like to use white tequila instead of rum but this is the traditional way to go.

http://www.realsimple.com/food-recipes/browse-all-recipes/mojito-10000001718019/index.html

Please enjoy these recipes with those you love. It tastes better and makes you forget that you’re not eating out!

With coconut ice cream with chocolate on top,
Brooke

Come grill, come all!

Hello Everyone!

Summer is in full swing and, for us teachers, quickly coming to an end. I spent this week testing so I’m even more excited about traveling soon. I’ve collected some great recipes for you this week to keep you in the summer state of mind.

Day 1 – Meatless Grill Monday Monday

3 large zucchini, sliced thick long ways, sprinkled with salt and pepper
1 large loaf crusty bread, sliced thick
2 T. olive oil
1 cup ricotta cheese
4 T. pesto

Mix ricotta with pesto. Grill zucchini and bread. Top bread with ricotta mixture and zucchini. Enjoy!

Day 2 – Grilled Chicken with Capers
My husband loves capers and this recipe really hits the spot. This website also explains how to grill chicken perfectly every time. It’s worth a look.

http://kalynskitchen.blogspot.com/2007/05/grilled-chicken-recipe-with-lemon.html

Day 3 – Chicken with Grilled Peaches
This recipe is a Georgia staple. You will love it. It is also very pretty so you could use it if you have guests coming over.

http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-grilled-peaches-arugula-00000000015712/index.html

Day 4 – Jerk Chicken Skewers
I made this recipe for my friend, Amanda’s birthday. We had a Caribbean theme and a great time. The trick is to cut everything the same size. Check out the recipe for the cake I made her at the bottom of the page.

1 lb. chicken tender, cut into bite sized pieces
3 squash or zucchini, cut into large half moons
1 eggplant, cut into bite sized pieces
1 pineapple, cut into chunks
2 red onions, cut into chunks
1 bunch of asparagus
Jerk seasoning

Grill asparagus on grill and put 4-6 pieces on each plate. Skewer chicken, squash, eggplant, pineapple and onion. Drizzle with olive oil and sprinkle with jerk seasoning. Grill skewers until chicken is cooked through.

Day 5 – Grilled Pork Chops with Sweet Potatoes
This is a great, flavorful meal that will please everyone.

http://www.realsimple.com/food-recipes/browse-all-recipes/grilled-pork-chops-maple-syrup-sweet-potatoes-00000000015713/index.html

Day 6 – French Toast Sundaes
I saw this on Cook Yourself Thin. I made it for the girls and they loved it. It makes a great summer dinner, not just for breakfast.

http://www.mylifetime.com/on-tv/shows/cook-yourself-thin/recipes/stuffed-french-toast-sundaes

Day 7 – Left Over Night
Use up all the great grilled food you have left in the fridge.

Drink of the Week – 4 Ingredient Sangria
This drink is so easy you can make a pitcher in 2 minutes!!! Great for entertaining or just to drink with dinner.

http://www.realsimple.com/food-recipes/browse-all-recipes/sangria-00000000000654/index.html

Dessert – Ice Cream Cake
I made this and used dulce de leche banana pudding ice cream. Everyone raved that it was better than a Carvel cake. That’s saying a lot. It also only takes a few minutes of work. You can’t beat it.

http://www.realsimple.com/food-recipes/browse-all-recipes/mint-chip-ice-cream-pie-00000000016226/index.html

Enjoy your family and what little time we have left of summer. I hope this menu gets you outside together.

With grill marks and the smell of a grill,
Brooke

Let's get cooking, mostly veggies this time.

Hello Summer,

I have some great summer recipes to share this week. The produce is fantastic right now and this menu reflects that. Even if you don’t normally eat veggies, these recipes will change your mind.

Of course, there is a meatless Monday and a drink to get you in the summer spirit. Next week I am doing a week of grilling for the 4th of July. So get those grills or grill pans ready.

Day 1 – Summer Veggie Pasta
You can’t go wrong with vegetables and pasta. This is also good cold if you wanted to

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/dinner-recipes/Summer-Vegetable-Pasta

Day 2 – Grilled Chicken with a Watermelon Salad
I modified the watermelon salad recipe from Food and Wine magazine. It is really fantastic.

Grill chicken on a grill or grill pan with salt and pepper and a little olive oil.

4 oz. feta cheese crumbled
1 shallot, finely chopped
½ cup mint chopped
½ watermelon, cubed and seeded

Put all this in a bowl and mix well.

Dressing:
2 T. red wine vinegar
1 tsp. salt
½ tsp. pepper
½ tsp. Tabasco
4 T. olive oil

Whisk together and pour over salad.

Day 3 – Flat Out Pizza Margherita
If you’ve never tried Flat Out Bread, you can find it in the deli section. It is great and great for you. Make as many as you need or just one for yourself.

Top one flat out tortilla bread with sliced tomato, basil, mozzarella and touch of olive oil. Bake in oven at 450 until cheese is melted and golded brown.

Day 4 – Summer Shrimp Rolls
Summer always makes me think of shrimp. I guess the shrimping season in St. Augustine still lives in my veins. This is a great way to use any shrimp you may have on hand. It’s also great on a salad to cut out some carbs.

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/lunch-recipes/Summer-Shrimp-Rolls

Day 5 – Farm Stand Vegetable Curry
This is a great date night meal that will keep you skinny and get you ready for the night ahead. Curry is great for that.

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/side-dish-recipes/Farm-Stand-Vegetable-Green-Curry

Day 6 – Cole Slaw Hotdog Salad
As I’m trying to lose those last stubborn pounds, I still wanted my BBQ staples. Here is a great way to have your dog and eat it too.

6 grilled hotdogs, sliced into bite-sized pieces
1 bag cole slaw mix
½-1 cup mayo
4 T. dill relish
2 T. ketchup
1 tsp. mustard

Mix mayo, mustard, relish, ketchup, and mustard in a large bowl. Stir in cole slaw mix until well coated. Sprinkle in hotdogs and enjoy.

Day 7 – Left Over Buffet
You should have plenty to choose from this week. Take the time you would spend cooking making this week’s drink. You’ll thank me later.


Drink of the Week – Flordita Daiquiri
Speaking of Florida, try this drink the next time you want something really refreshing. I use the juice from maraschino cherries instead of the liquor and you can garnish with one of the cherries.

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/drink-cocktail-recipes/Floridita-Daiquiri

With lots of sunshine and cold drinks,
Brooke

Summertime and the living is easy…

Hello All,

I want to first apologize for missing the last two weeks. I was out of town for my sister’s graduation and my mother’s milestone birthday. I won’t say how old she is but it was a big birthday and it was so special to have her kids and grandkids all there together.

This week’s recipes are really great. I’m not just saying it because I’ve created or modified all but one recipe, though I did. They are really easy and ultra tasty recipes that get you ready for the summer. I’m also including my favorite snack, reworked to be easier and readily adaptable for your families’ tastes.

As was my last resolution, I have a meatless Monday meal planned for day one. It’s a salad but not the usual boring kind. It’s one to serve to guests for a fancy dinner at home. I hope you enjoy and send me all your ideas for summer cooking. The drink for the week is mix of the three winners from last week: frozen, fruity, and liquor. It may be your new summer fave.

Day 1 – Summer Strawberry Salad
This is more of a theory than a recipe. Use as much or as little of each of the items listed. If you really need some meat, grilled chicken would be great on this.

Head of lettuce, shredded or cut into bite sized pieces
1 pint strawberries, hulled and sliced
Handful of basil, torn
Handful of mint, chopped
Handful of toasted pecans, chopped
4 ounces of crumbled goat cheese
Balsamic vinaigrette

Combine and toss with dressing.

Day 2 – Beanie Weenie Pasta-fini
This is a completely made up recipe that the kids and Vasek loved. You may have everything in your cupboard and fridge right now.

½ lb. whole wheat pasta, any shape
1 package of hotdogs, sliced
1 large can baked beans
Shredded cheddar cheese

Boil pasta as directed on package. In the last 3 minutes, place hotdogs in water. Drain. Add can of beans and heat through. Top with shredded cheese.

Day 3 – Tinga Tostadas Crockpot
I’ve converted this recipe into a Crockpot classic. This dish looks super simple but tastes like a million bucks. Serve it to guests, knowing how great a cook you are.

4 large chicken breasts
3 cans diced tomatoes with juices
1 clove garlic, minced
4 chipotle peppers in adobo, minced or mixed in a food processor
1 tablespoon chicken bouillon or better than bouillon
3 softball sized onions, thinly sliced
¼ cup vegetable oil

Place all ingredients in Crockpot on low for 8 hours. Shred chicken breasts with two forks. Serve on crispy tostados with sour cream, shredded cheese and lettuce.

Day 4 – Chocolate Pistachio Whole Wheat Biscotti
I adapted an Everyday Food Magazine recipe to be whole wheat. You’ll never know these are healthy.

2 cups whole wheat flour (sifted with other dry ingredients)
1 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup cashews or other nuts
4 ounces dark chocolate, chopped
3 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder

Preheat oven to 350 degrees. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt; stir in cashews and chocolate. In a small bowl, whisk together eggs, butter, vanilla, and cocoa. Add egg mixture to flour mixture and stir until combined (dough will be stiff, so mix with hands if necessary).
Line a rimmed baking sheet with parchment and sprinkle with 2 tablespoons sugar. Divide dough in half and place on sheet. Shape into two 2 1/2-by-12-inch logs and sprinkle top of each with 1 tablespoon sugar. Bake until risen and firm, 15 to 20 minutes. Let logs cool completely on sheet, about 30 minutes.
Reduce oven to 300 degrees. Using a serrated knife, cut logs crosswise into 1/2-inch-thick slices. Arrange slices in a single layer on baking sheets. Bake until biscotti are dry, 15 to 20 minutes. Transfer to a wire rack to cool completely. (To store, keep in an airtight container at room temperature, up to 1 week.)

Day 5 – Chicken in a love nest
My mom made this for the whole family when I went up to visit. It is so fun and very fancy looking. It really only takes 30-45 minutes. Give it a try.

http://www.rachaelrayshow.com/food/recipes/chicken-love-nest-asparagus-almondine/

Day 6 – Chicken Casserole
This easy baked casserole is perfect for family night dinners or pot luck suppers.

2 cans cream of chicken soup
2 large cans of white meat chicken, drained
1 16 oz bag frozen mixed veggies, thawed
2 cans mushrooms, drained
2/3 cup water
1 boil in bag brown rice, cooked to package directions

½ cup crushed Ritz crackers

Mix all ingredients except crackers in a 9x13 casserole dish. Sprinkle with crackers. Bake at 350 for 20 minutes.

Day 7 – Leftovers and Snack
My favorite snack is popcorn. I used to by the bags of microwave stuff but they are loaded with fat and salt, making a healthy snack not so healthy. I found a quick way to make your own microwave popcorn and doctor it up to suit your taste.

Place 3 tablespoons of popcorn in a paper lunch sack. Fold over the top a couple of times and microwave on high for 2 minutes or until popping slows to more than 2 seconds between pops. Put in your favorite flavors from below or just a little salt and shake before enjoying.

Flavor options:
Parmesan cheese and freshly ground black pepper
Old Bay seasoning and a little olive oil
Hot chocolate mix
Pizza seasoning

Drink of the Week – Frozen Peach Margarita
This is a great recipe but I leave out the sugar to keep the carbs down and keep the tartness high.

http://www.marthastewart.com/recipe/frozen-peach-margaritas?autonomy_kw=frozen%20peach%20margarita&rsc=header_2
I hope you enjoy all these recipes. I love forward to your feedback to keep it coming.

With frozen drinks and flavored popcorn,
Brooke

Can't beat a $10 spot...

Hello Everyone,

This week is super exciting for me because we have a lot to celebrate. My second child has her second birthday party this weekend as well as the baby’s baptism. You also chose this week’s menu to be under $10 per meal. I accomplished this with one exception, Emmy’s chicken pasta. This can be done for less than $10 but you’ll have to use some serious coupon work. The rest easily fall into this category. Not only are these meals cheap but they are awesome!!! The homemade dressing is my newest addiction. I use it on everything from salad to grilled veggies to a marinade for my meat.

The drink for this week is also a favorite that reminds me of the Czech Republic every time I have it, and that is often. It is also under $10. You could go grocery shopping this week with $100 and walk out with money in your pocket. Add coupons to that and you could match my savings, I spent $50.29 and saved $54.50. And that was for the whole week!

I challenge you to try and let me know how it works out for you. If you need a little help, try http://www.couponmom.com/ for some great tips plus listings of all the sale items for your favorite grocery store.

Day 1 – Meatless Monday Mac-n-Goat Cheese (adapted from a Rachael Ray recipe)
I tried this recipe and made some pretty major changes to make it fit our $10 limit. I think it is better than the original recipe plus half the carbs!

½ box whole-wheat pasta cooked to directions with ¼ cup pasta liquids reserved
¼ cup olive oil
2 cloves garlic, minced
¼ tsp crushed red pepper flakes
1 pint cherry tomatoes cut into halves
1 box frozen spinach, thawed and wrung dry
4 ounces goat cheese crumbled (use the store brand)
Heat olive oil in skillet over medium heat. Add garlic and pepper flakes and cook until fragrant, about 3-4 minutes. Add tomatoes, spinach, and reserved pasta water and cook until heated through. Season with salt and pepper. Mix pasta, veggies, and cheese in serving bowl.

Day 2 – Grilled Chicken over Salad with Emmy’s Homemade Dressing
My friend Emmy made me dinner when the baby was born. We all loved it and I decided to split it into two meals. This is the first. Warning: this dressing is intoxicating. I now eat it on everything.

¼ cup extra virgin olive oil
¼ cup balsamic vinegar
2 T honey
2 T Dijon or spicy mustard

Combine all ingredients in a jar. Screw on lid and shake until combined. You will need to shake it before each use.

Pour half into a zip-top bag and add 4 chicken breasts to bag. Let out the air and zip shut. Marinate chicken for 30 minutes. Cook chicken on grill or grill pan until juices run clear. Slice and serve over a salad with remaining dressing in jar.

Day 3 – Emmy’s Chicken Pasta
This is her exact recipe. It has lots of ways you can change it to suit your tastes but the original recipe is to die for.

1 pkg. boneless skinless chicken breasts,
salt and pepper both sides and sauté or grill till done. Cut in pieces before or after cooking. Set aside.
Sauté 2-3 cloves of minced garlic, ½ chopped onion, a few handfuls of mushrooms, 1 chopped bell pepper, and a several spoonfuls of sun dried tomatoes. Sauté until veggies get soft.
Pour 1 jar of marinara and 1 jar of alfredo sauce over veggies (I use Clasico but I’m sure it doesn’t matter), add chicken and cover on low until you are ready to serve with pasta. May need a little salt and pepper depending on what sauce you use.

Day 4 – Honey-Pecan Pork with Frozen Veggies
This is so easy you may never eat take-out again. Serve it with rice and a frozen veggie.

http://allrecipes.com/Recipe/Awesome-Honey-Pecan-Pork-Chops/Detail.aspx

Day 5 – Tequila Lime Chicken
This is one great recipe, especially if you like Mexican food.

http://www.rachaelray.com/recipe.php?recipe_id=2752

Day 6 – Whole-wheat Banana Banana Bread
I found this recipe on allrecipes.com and had to make it whole-wheat. It works great just by swapping the original all-purpose with whole-wheat or unbleached flour. You can also use baby food bananas, sweet potatoes, or other fruits. Have fun with this one.
2 cups whole-wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas or baby food of your choice
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.


Day 7 – Leftover Night
Enjoy the fruits of your week’s labor. Pull out all the leftovers and let everyone warm up their favorite or just grab a frozen pizza and pop it in the oven. Either way, rest! You deserve it.

Cocktail of the week – Red Wine Cola Spritzer
My cousin Jenny and I drank these most evenings when we were in Tabor, Czech Republic. It was the perfect summer drink when you knew you had a mile walk home.

3 ounces (half a glass) red wine
3 ounces (half a glass) cola (I always use diet but it’s great with whatever you have)

Combine and enjoy!

This week’s meals are so good, I may eat them again next week. Let me in on some of your family’s faves. I’d love to use them in the weeks to come.

With really great, cheap food,
Brooke

Veggie Lovers Come and Get It!!!

Hello All,

It is a great week for recipes. The vegetables at the store look great and are relatively cheap. It’s also vegetarian week. You may be thinking that you are not a vegetarian and if you’ve made any of my other meals you know that I am not either but there are some great advantages to meat-free cooking. First, the cost should be less considering that meat is usually more expensive than veggies. Second, it is more eco-friendly to go meatless. And lastly, the health benefits are amazing. I like the idea so much that I will now include one meatless meal a week, I call it “meatfree Mondays.” After trying this week’s menu, I hope you become a believer, too.

I will also start a new feature called the signature cocktail. I love a nice drink but hate to pay the prices at a restaurant. This is a great way to entertain friends without the need to stock a full bar. The drink this week is also figure-friendly to match the menu’s theme.

Enjoy the beginning of summer with meals that taste great and make you bathing suit ready.

Day 1 – Greek Pizza
You all know how much I love a good pizza. This one’s so tasty you won’t miss the meat.

Refrigerated pizza dough
3 cloves of garlic, minced
½-1 cup kalamata olives
1 cup feta cheese
2 cups grated mozzarella cheese
1 small jar sundried tomatoes, drained and chopped
1 small red onion, diced
2 handfuls spinach, chopped
Peperocini’s chopped (to taste)

Preheat oven to 450 degrees. Roll out dough onto a cookie sheet or pizza stone. Spread garlic onto dough. Top pizza with all toppings. Bake in oven for 30 minutes or until dough is golden brown and cheese in melted.

Day 2 – Artichoke Frittata
This is my homage to breakfast for dinner. This would also make a great brunch dish or potluck dinner.

http://rachaelray.com/recipe.php?recipe_id=2658

Day 3 – Spring-Summer Ziti
You will love this fresh take on classic pasta dish. It is supper easy and the kids will love it.

http://rachaelray.com/recipe.php?recipe_id=1832

Day 4 – Beautiful Berry Salad
This salad makes a fresh, gorgeous salad. It would be perfect for a ladies’ night or lunch. It is not your typical greens and dressing.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1734330

Day 5 – Grilled Eggplant Parm
This dish takes a little longer than most of my meals but it is well worth it. It is not only super healthy but also low carb. Bathing suits, here we come.

http://rachaelray.com/recipe.php?recipe_id=2738

Day 6 – Quick Veggie Stir-fry
Make this dish with a side of brown rice. You’ll think you’re at a Japanese restaurant.

http://allrecipes.com/Recipe/Japanese-Zucchini-and-Onions/Detail.aspx

Day 7 – Leftover Night
Enjoy all the veggie dishes from earlier in the week. Plus, there’s the added benefit of not having to worry about rubbery microwaved meat.

Signature Cocktail –
The Skinny Margarita
Ingredients : 2 ounce clear Tequila A splash of fresh lime juiceA splash of Cointreau, Grand Marnier or Triple SecCombine all ingredients over a glass of ice. Garnish with a lime wedge and salt or sugar if you like. Makes one serving. If you prefer a frozen Skinny Margarita, crush ice in a blender, then pour in ingredients

With fresh garden vegetables galore,
Brooke

I'm back, plus one!

Hello Everyone!!!

I am happy to report that I am back to blogging with new baby in tow. Baby Vendula was born 2 weeks ago and is doing great. Vasek and I are getting less sleep but it is totally worth it.

This week’s menu is for those of you that are super busy. I am using quite a few convenience foods, pantry items, and simple recipes that you can literally throw together. I hope you’ll continue going through the menu and making your grocery list. I have been keeping my grocery store total to $50 or less and you can, too.

Day 1 – Baked Hawaiian Chicken with Rice and Veggie
This recipe cooks for an hour and half but the hands on time is 5 minutes. You’ll use it tomorrow night as well to make a great pizza.

Place a whole chicken minus the skin in a baking dish. Salt and pepper it. Brush on a thick coat of apricot jam. Pour a can of crushed pineapple in juices over chicken. Cover and bake at 375 degrees for 1-1/2 hours. Use juices from chicken as gravy over cooked rice and a side of your favorite veggie. Reserve remaining chicken and pineapple for tomorrow night.

Day 2 – Hawaiian BBQ Pizza
This is my own creation. It is fantastic. Use a store bought pizza crust to make it super simple.

1 store bought pizza crust
2 cups shredded chicken
1 cup BBQ sauce
2 cups shredded cheddar cheese
1 can pineapple rings in juice

Preheat oven to 450 degrees. Heat pizza stone, if using. Roll out crust with a little flour until desired shape. Place crust on stone. Mix chicken with BBQ sauce. Spread over pizza. Top with cheese and place pineapple slices on top. Cook for 30 minutes or until golden brown and cheese is melted.

Day 3 – Veggie-“not”-sagna from Rachael Ray
This is one of my favorite recipes. It is so healthy and really tasty. I would even use less pasta to save on the carbs.

http://rachaelray.com/recipe.php?recipe_id=1881

Day 4 – Grilled Chicken Breast with Roasted Asparagus Beds
You’ll love the simplicity of this meal plus it’s figure friendly.

Heat a grill pan or outdoor grill. Marinate chicken in your favorite Italian dressing. Place chicken on grill and cook turning once until chicken is no longer pink. Take chicken off grill and cover with foil to keep it warm. Place asparagus on grill and cook until bright green and crisp to the bite. Place a “raft” of asparagus on plate and top with chicken.

Day 5 – Taco Night
I noticed this week that the Old El Paso Taco Kit and ground beef were on sale. Those two things make this meal for 4 under $6. Just follow the directions on the box.

Day 6 – Clean Out Your Freezer Night
After my mom went shopping for me I noticed I had several freezer foods in the freezer. I will make a meal out of those. Most of you also have stuff in your freezer; use tonight to have a meal you paid for weeks ago.

Day 7 – Left Over Buffet
If you’re like me, your fridge will have several Tupperware of left overs from this week. Set them all out on the counter and let the family choose their favorites.

I am planning a completely veggie lovers menu for next week. Not only are meatless meals great for you, the environment also benefits. I am trying to appeal to those of you who think it’s not a meal without meat.

With baby hugs and kisses,
Brooke

Spring Break...Here I come!

Hello Again,

I know you are all waiting like I am for the baby. It’s Saturday night and still no baby. I thought I’d get this week’s menu together in hopes to bring on labor. I am also on spring break which means I am trying to relax. This week, I’ve included quick and easy meals that can double up in some cases as lunch or dinner for the next day.

I hope you enjoy these. I hope I’m eating hospital food and holding my new baby. I’ll keep you posted.

Day 1 – Two for One Baked Chickens
This is modified from a recipe in Southern Living magazine. You’ll use the leftovers for tomorrow’s quesadillas or BBQ chicken pizza.
4 tsp. salt
2 tsp. fresh ground black pepper
2 (4-5 lb.) whole chickens, rinsed and patted dry
1 T. olive oil
4 baking potatoes cut into large chunks
2 stalks celery, cut into large chunks
2 large carrots, cut into large chunks

Preheat oven to 375 degrees. Place all vegetables on baking sheet with sides or roasting pan. Stir together salt and pepper. Sprinkle ½ tsp. salt mixture inside cavity of each chicken. Rub each chicken with ½ T. olive oil. Sprinkle remaining seasoning on chickens. Rub it in. Place chickens, breast side up on vegetables. Bake for 1 ½ hours or until legs and wings begin to fall away from body or meat thermometer registers 180 degrees. Let stand 10 minutes before slicing. Serve with roasted vegetables under birds. Let cool completely before refrigerating leftovers.

Day 2 – BBQ Chicken Pizza
This is a great quick and easy recipe that is nice enough to serve to guests.

http://www.marthastewart.com/recipe/barbecued-chicken-pizza?backto=true

Day 3 – Quick Cheese and Chicken Quesadillas
This is a go to meal if you have only 15 minutes to cook.

Heat skillet to med-hi heat and cook whole-wheat tortillas filled with cheese, chicken, and salsa. Cut into triangles and serve with salsa and sour cream.

Day 4 – Black Bean Soup in the Slow Cooker
This is super easy recipe to throw in the crock pot and go about your day. It’s also very healthy.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1879976

Day 5 – Pasta Puttanesca
This is a favorite at my house. It’s almost all canned or pantry items.

http://rachaelray.com/recipe.php?recipe_id=401

Day 6 – Grilled Sausages with Onions and Sweet Potatoes
This is the meal my husband most often cooks. We buy the Italian sausages in the deli section and wrap each onion and sweet potato in foil. We use the grill to do all the cooking. To make the onions even more special, sprinkle a little seafood seasoning on them with a pat of butter. Enjoy!

Day 7 – Leftover Night
Use whatever’s in the fridge to fill your plate.

Soon with lots of labor and a bundle of love,
Brooke

It was a Tornado Drill, not labor.

Hello Everyone,

Unfortunately, I am writing this from my home computer. I was hoping to have to use a laptop from a hospital room to give you some great recipes this week. Alas, God had other plans. I have decided to use some of my favorite recipes that I’ve posted in the past via email. Those of you who are new to my blog/email menus, these will be new. For all my loyal followers, these are some of the best of the best.

There were a few criteria for this week, cheap, easy, and fast. I am not planning very far in advance the next couple of weeks so you’ll also see a bunch of pantry items used.

I hope you enjoy them all. I also hope that I will soon be enjoying hospital food with my new bundle of joy. I think it’s waiting for doctor to be back in town. That’s on Tuesday. Please keep me in your prayers. I’ll post when we have pictures.

Day 1 – Three Cheese Calzones
I love this recipe for the simplicity of it. I also love the prepared pizza dough in my supermarket’s deli section. It’s better than take-out, and I love take-out.

http://www.realsimple.com/food-recipes/browse-all-recipes/three-cheese-calzones-00000000007848/index.html

Day 2 – Crispy Chicken Cutlets with Romaine Salad
This is a light and quick take on the normal chicken with salad. It’s so good you’ll use it again and again.

http://www.realsimple.com/food-recipes/browse-all-recipes/crispy-chicken-cutlets-creamy-romaine-00000000006909/index.html

Day 3 – Asian Night with Chicken Satay
This is great date night meal or anytime dinner. My kids also love it. Tell them it’s worms and they’ll eat it.

http://rachaelray.com/recipe.php?recipe_id=1554

Day 4 – Pasta with Goat Cheese and Asparagus
This is real delight with only 5 ingredients. It is spa quality meal for pennies on the dollar.

http://www.marthastewart.com/recipe/pasta-with-goat-cheese-and-roasted-asparagus?autonomy_kw=pasta%20with%20goat%20cheese%20and%20asparagus&rsc=header_1

Day 5 – Slow Cooker Roast Pork
This crock-pot staple is reinvented with a fruity flair. It’s so easy you can make it for company and they’ll never know it took you 15 minutes to prepare it.

http://www.bettycrocker.com/recipes/recipe.aspx?recipeID=36763&Source=SearchResultPage&terms=slow%20cooker%20pork%20roast

Day 6 – Chicken Salad Croissants
This is a super easy meal that uses your deli and bakery. I get a container of your favorite chicken salad, mine is tarragon, and a pack of croissants. Slice in half then heat the rolls in the oven. Stuff with chicken salad and serve with you favorite veggies or chips.

Day 7 – Leftover Night
Take a look in your fridge or pull out all the leftovers for a buffet. Waste not, want not, right?

Have a great week.

With 2 cm and 50% effacement,
Brooke

Hoppy Easter!!!

Welcome back,

Those of you who went to prom know the teachers had as good a time as the students. I was happy to see Beth back with us again. I’ve missed my dancing buddy. And all of you will be glad to know that labor didn’t start because of the Cha-Cha slide.

I am trying to branch out a little this week. I’ve got different meat sources as well as fun new recipes to get you excited about cooking. One word of caution, I am using shrimp, bacon, and fish. These are all items that I have found on sale. I wouldn’t recommend purchasing these at full price unless you’re cutting costs elsewhere. I always use frozen shrimp here in Georgia to insure that it is the freshest I can find.

I am also including a great squash casserole for you to take to any Easter gatherings you may have planned. Squash is readily available now at a pretty good price.

Day 1 – Creamy Shrimp with Corn and Bacon (Real Simple)
I can’t find this on the website so I’m retyping it. This is a restaurant quality meal that you can make in 30 minutes.

1 cup rice cooked to package directions
4 slices bacon
1 T. olive oil
1 onion, chopped
½ cup dry white wine
¼ cup heavy cream
1 ¼ lb. shrimp, peeled and deveined
1 (10 oz.) package frozen corn
Salt and pepper

In a large skillet, cook bacon until crisp and put on paper towel. Wipe out skillet and heat oil. Add onion and cook 4-6 minutes until soft. Add wine, cook until reduced by half, 2-3 minutes. Add cream and bring to a boil. Stir in shrimp, corn, and salt and pepper to taste. Simmer until shrimp is cooked, 4-6 minutes. Stir in crumbled bacon and serve over rice.

Day 2 – BLT
Since we opened the bacon last night, let’s finish it with an all-time favorite. I would use a really great whole wheat bread, the traditional lettuce, tomato and bacon, and if you can find a ripe avocado, slice it and put it on top. You can also add sliced boiled egg or sliced turkey to bump up the healthy protein.

Day 3 – Crock pot Chicken with Leeks and Tarragon

http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-tarragon-leeks-00000000011463/index.html

Day 4 – Fish Sticks with Beans and Apple Sauce
This is inspired my childhood daycare. They loved the frozen fish sticks and so did we. Make it a quick and easy dinner by opening a can of your favorite beans, BBQ, and apple sauce. Most men also love this, though I’m not exactly sure why.

Day 5 – Breakfast for Dinner – Revamped
You all know how much I love breakfast foods. This is a twist, Italian style, using a jarred marinara sauce. Serve with crusty bread, toasted with butter and parmesan.

Simmer 2 cups marinara sauce in skillet. Crack in 4 eggs and cover with lid. Cook until the whites are set and top with pepper and grated parmesan cheese.

Day 6 – Pizza Night!!!
I just received my new pizza stone and have been dying to test it out. This is one of my all time favorite pizza recipes that I borrowed from a long closed pizza place in Tampa.

White Pizza
Store bought pizza dough
Minced garlic, 3 cloves (more if you’re a garlic-holic like me)
½ cup ricotta cheese
1 tomato thinly sliced
½ cup parmesan
2 cups mozzarella cheese, shredded

Put pizza dough on heated pizza stone. Rub garlic on dough. Top with remaining ingredients. Cook pizza at 450 for about 20 minutes.

Day 7 – Squash Casserole
This is super easy recipe that you can whip up for any potluck. You may want to use reduced fat and sodium soup to lighten it a little. I hope you enjoy.

http://allrecipes.com/Recipe/Squash-Casserole-II-2/Detail.aspx

Have a happy Easter and great cold snap. All these meals will keep you warm and full to survive this last clip of winter.

With Easter eggs in purgatory,
Brooke

April Fool's Day!!! No jokes this week, just great food.

Hello Folks,

It has been a hectic week and it shows no sign of slowing down any time soon. This week uses a lot of sale items and cheap pantry items to make dinner quick and easy. I hope you enjoy this week’s meals. I have two recipes with buttermilk and two with cherry tomatoes. Both are super cheap and good for you. Ok, maybe the benefits of buttermilk get lost in my Granny’s chocolate cake but it is so worth it.

I was surprised by this week’s poll results. We are so excited to see our new baby and find out if it is a boy or girl. You guys think it’s a boy. Vasek’s mom wants a boy too. Our house is now ready for the new arrival. I’m not sure if we’re ready but it will happen regardless. And thanks to the great shower that Jessica and Susan gave us, we are truly ready for anything!

Day 1 – Crock Pot Pot Roast
This great recipe will give you an excuse to open a bottle of wine. It cooks while you’re at work and can be finished with some instant mashed potatoes and a frozen vegetable. You can’t ask for an easier meal.

http://www.recipezaar.com/Red-Wine-Crock-Pot-Roast-64811

Day 2 – Hamburger and Grape Tomato Pizza
You have got to try this recipe. You actually put the ground meat on uncooked and it cooks on the pizza. I use store made pizza crust. It’s a keeper.

http://www.marthastewart.com/recipe/hamburger-and-grape-tomato-pizza?backto=true

Day 3 – Instant Potato Soup
This will make any rainy evening a night to remember. I love potato soup but I don’t always have time to make it from scratch. This uses some fresh vegetables and instant potatoes to make it an "any night" supper.

INSTANT POTATO SOUP
4 slices bacon, diced
• 1 medium onion, chopped fine
• 1 carrot, sliced fine
• 2 ribs celery, chopped fine
• 1 (10 ½-ounce) can chicken broth
• 2 ½ cups milk (or equal parts milk and cream)
• 1 ½ cups instant mashed potato flakes
• Salt and pepper
• 2 green onions, thinly sliced (optional)
Place the bacon in a 2-quart Dutch oven or saucepan and cook over medium-high heat until crisp. Remove bacon pieces with a slotted spoon and set aside. Add onions, carrots and celery; cook over low heat until vegetables are soft, stirring occasionally.
Add chicken broth to the pot and bring to a boil. Remove from heat and add milk. Gradually stir in instant potatoes, blending smoothly. Season to taste with salt and pepper.
Gently heat soup to desired temperature; do not boil. Add more milk if soup seems too thick, more flakes if too thin. Serve topped with green onion and reserved bacon. Makes 6 servings.

Day 4 – Penne with Salami, Cherry Tomatoes, Olives and Capers
This is a remake of a Tyler Florence dish that is a little cheaper and has ingredients that are easier to find.

1 pint cherry tomatoes
½ lb. hard salami, halved and sliced
2 garlic cloves, minced
¼ cup white wine
¼ cup black olives, sliced
¼ cup capers
½ lb. whole wheat penne

Preheat oven to 375 degrees. Bring large pot of water to a boil. In a small baking dish, combine tomatoes with 2 teaspoons olive oil, sprinkle of salt and pepper. Roast tomatoes for 10 minutes, until the skins begin to split open. Salt boiling water and add pasta.

In a large skillet, heat 3 teaspoons olive oil and salami. Cook over med-hi heat for 2-3 minutes, to heat salami. Remove with a slotted spoon to a paper towel lined plate. Add garlic to skillet and cook for 1 minute. Add tomatoes and wine. Cook until liquid is reduced by half. Add olives, capers, salami, pasta and ½ cup pasta cooking water. Stir to combine.

Day 5 – Buttermilk Baked Chicken
Try this recipe with chicken breast cut into strips for a kid friendly meal. Serve with your favorite vegetable.

http://erinlovesmarc.blogspot.com/2007/04/super-crispy-buttermilk-baked-chicken.html

Day 6 – Granny Pruett’s Chocolate Cake
I know that cake is not technically a dinner food but several of you have asked for this recipe so here it is.

1 stick butter
½ cup Crisco shortening
1 cup water
¼ cup cocoa
2 cups self-rising flour
2 cups sugar
2 eggs
½ cup buttermilk
1 tsp. vanilla

Heat first four ingredients to boiling.
Mix flour and sugar to remove lumps.
Add hot mixture to dry mixture and mix well.
Beat eggs in buttermilk and vanilla. Add to batter.
Pour into 13 x 9 baking pan. Bake for 20-35 minutes at 350 degrees. Longer if using a glass dish. It is done when a toothpick comes out clean.
Icing
½ stick butter
Splash of milk
2-3 T. cocoa
½ box confectioner’s sugar, sifted

Heat butter, milk, and cocoa until creamy and smooth.
Add mixture to sugar and blend until smooth.
Poke holes in hot cake and pour icing over cake. It must be hot for the icing to sink into cake.

Day 7 – Leftovers
Pull out all the leftovers and have a leftover buffet!!! It will save you money and time. This is a great Friday night dinner.

Have a great week and eat well. I know we will. I’m looking for some quick and easy recipes for the first couple of weeks after the baby arrives. Send me your family favorites and I’ll share with the rest of the class.

With love and mashed potatoes with gravy on top,
Brooke