Monthly Recap: February 2011

It was a super busy month with all kinds of things going on....basketball for the twins consumed most of my time.   I have so many new recipes and reviews to share for March...hopefully if softball doesn't take out my schedule..lol! 


Here is a new recipe that I shared this month:

Bourbon Chicken

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I tested quite a few new recipes:

Sausage with Apples, Sauerkraut and Onions

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Boiled Potatoes with Parsley

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Oatmeal Craisin Breakfast Cookies

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Cranberry White Chocolate Bars

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Roasted Roma Tomatoes

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I took a few weeks off of Must Try Tuesday, but for the last two weeks this month, there were so many great recipes, that it was hard to pick a few.

Here is a sampling of the recipes that I found!

From Tuesday, February 15...

Chocolate Chip Cookies with Yeast

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Spinach and Ricotta Lasagna Rollups

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From Tuesday, February 22, 2011

Nutter Butter Truffle Cupcakes

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Fried Pickles

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Cuban Flank Steak

This slow cooker recipe is a real winner. Possibly my new fave and definitely will be added to the rotation. It's from one of my Betty Crocker emails (with a couple of my own changes).

Ingredients:
1 large onion, thinly sliced
1 medium red bell pepper, cut into strips
1 medium green bell pepper, cut into strips
1 beef flank steak (2 lb), cut into 8 pieces
2 tablespoons chili powder
1 teaspoon dried oregano leaves
1 teaspoon garlic powder
1 teaspoon salt
juice of 1 lime
1 can Progresso® beef broth (low sodium)
2 cups uncooked regular long-grain white rice
1 can (15 oz) Progresso® black beans, drained, rinsed

Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, place onion and peppers. Top with beef. Sprinkle with chili powder, oregano, garlic and salt. Drizzle with lime juice. Add broth.

Cover; cook on Low heat setting 8 to 10 hours.

About 20 minutes before serving, cook rice as directed on package.

Remove beef from cooker; place on cutting board. Shred beef with 2 forks; return to cooker and mix well. Stir in black beans. Cover; cook about 20 minutes longer or until thoroughly heated. Serve beef and sauce over rice.

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Menu Plan: Week of February 27, 2011

Meal 1

Chicken with Tomatoes and Garlic

Rice

Green Beans

Biscuits

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Meal 2

Ground Beef Enchiladas

Pinto Beans

Salad

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Meal 3

Chicken Enchilada Sandwiches

Corn

Beans

Meal 4

Crock Pot Chicken Parmesan

Angel Hair pasta

Salad

Italian Bread

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Meal 5

Farmer's Casserole

Glazed Carrots

Yummy Good Rolls

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Meal 6

Oh So Tasty Bean Salad

Herbed Cream Cheese Stuffed Pitas

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Meal 7

Leftovers or Dining Out

Baking

White Sandwich Bread for the Bread Machine

 

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Homemade Pitas

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Monkey Muffins

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Banana Bread

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Banana Walnut Cupcakes

 

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Recipe Review: Roasted Roma Tomatoes

Oh....this is so yummy goodness!  I LOVE tomatoes...anyway that I can get them, but roasted tomatoes....I can't even begin to describe the pure delight they give me.  My children are the same way.  I have two that don't like raw tomatoes at all, but they will eat roasted tomatoes with crackers and cheese.  I keep a jar of this delightful goodnes in the fridge...to be at my beck and call when I need a fix!  I have used it in sauces for pasta and it takes my homemade sauce to another level...no lie!

I discovered this recipe while watching Martha Stewart.  She had a guest on that was making a Roasted Roma Tomato Lasagna, that I have since made.  The lasagna was consumed in one sitting and everyone was full and happy.   I have to say, I think that the lasagna has become my favorite....it is a meatless wonder!  I will be posting the recipe for the lasagna soon so you too can enjoy the goodness.

In the meantime, please don't deny yourself the yumminess of these roasted tomatoes.  You will thank me for bringing it to your attention!

Enjoy!

Roasted Roma Tomatoes

(original recipe from Martha Stewart)

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Ingredients

8 cups Roma or plum tomatoes, halved

1/2 cup sugar

2 tbsp salt

1/2 cup olive oil

1 tbsp pepper, freshly ground prefered

1/2 cup garlic, chopped

Directions

Preheat oven to 375 degrees.  Place ingredients in a large bowl, mix to combine.  Spread tomato mixture evenly on a large baking sheet and transfer to oven.  Bake for 15 to 20 minutes and mash, using a potato masher or back of a spoon.  Return pan to oven and continue to bake until soft and juicy, about 15 to 20 minutes more.

Makes about 6 cups.

Look at those tomatoes....bathing in olive oil, salt and

freshly ground pepper....

Let's not forget that garlic...you can imagine how it is going to carmelize.....

After 20 minutes, they are begging you to mash them and release their juice....

After an additional 20 minutes, you have this most delightful goodness!

Go ahead and sneak a taste...try with a cracker....oh yes...you can thank me now....

Linked To:

* Don't Waste your Homemaking:  Unwasted Linky Party

* Mommy's Kitchen:  Potluck Sunday

* Frugal Antics of a Harried Homemaker:  Your Recipe, My Kitchen

* Mandy's Recipe Box:  Totally Tasty Tuesday

* From Mess Hall to Bistro:  Made from Scratch Tuesday

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Blog Love: Introducing Lilies and Dandelions

I found an adorable new blog that I just had to share with you.  Introducing Brianna and her blog, Lilies and Dandelions!  While she has not been blogging that long, she has been an avid blog reader, like me.  She has a wonderful new post about a natural cleaner using lemons and lavender.  She also just recently posted about a soap making experience and shares some instructions.

To introduce her blog, Brianna is having a giveaway and I must say it is fabulous!  She is giving away a lavender package from Dreamy Whites that includes:

(Photo by Dreamy Whites)

1~ 10" x 12 1/2" bag filled with 3/4 pound of dried organic lavender,

which can be used to refill your sachets

6~ 3"x 4" lavender dryer sachets

(Photo by Dreamy Whites)

1 bundle of dried organic lavender

(Photo by Restoration Hardware)

And from Restoration Hardware,

the France Post Large Lumbar Tarp Pillow Cover (measures 16"x 28")

Isn't Brianna giving away an awesome package? 

You can enter the giveaway by clicking here....

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Gifts from my Kitchen: Cranberry White Chocolate Bars

When I saw this recipe posted on one of my favorite blogs, Glorious Treats, I knew that I would be making them for our teachers for Valentine's Day.  Do not let the cute heart shape fool you....these are pure sin!  OMG....you can never go wrong with white chocolate and cranberries...am I right? 

This recipe is a keeper and I will be pulling it often!   I was in a hurry to get these packaged and ready to take to school, so check out Glory's blog and see her beautiful pictures of these little gems.

Enjoy!

Cranberry White Chocolate Bars

(recipe from Glorious Treats)
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Bars
1 cup (2 sticks) unsalted butter (slightly softened)
1 1/4 cups brown sugar
3 eggs
1 1/2 teaspoons vanilla
2 teaspoons fresh orange zest
1 1/2 cups all purpose flour
1 teaspoon powdered ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 teaspoon baking powder
3/4 cup dried, sweetened cranberries, chopped
6 ounces (about 3/4 cup) white chocolate chips


Frosting
4 ounces cream cheese, softened
2 Tablespoons butter
2 cups powdered sugar
1/2 teaspoon vanilla
1 teaspoon orange extract


1/2- 2/3 cup dried, sweetened cranberries, chopped
2 ounces white chocolate, melted


Preheat oven to 350 degrees. Grease a 9 x 13 pan.  Line the pan with parchment paper, leaving some hanging over the two long sides- this allows the bars to be pulled out of the pan after baking for easier cutting.  In a medium bowl add the flour, powdered ginger, salt, baking soda and baking powder. Set bowl aside.  In a large bowl, cream the butter and brown sugar until smooth.  Add eggs, vanilla, and orange zest and mix well. Gradually add the flour mixture and blend until combined.  Stir in cranberries and white chocolate. Pour the batter into prepared pan and spread evenly.  Bake 25-30 minutes, until edges are light brown and a toothpick inserted in the center comes out clean.  Prepare frosting by beating the cream cheese and butter together until smooth. Add the powdered sugar, vanilla and orange extract. Beat about 1 minute until fully incorporated.  Assemble dessert by spreading the frosting onto the baked and cooled bars. Sprinkle additional cranberries on top. Drizzle melted white chocolate on top as desired.


To make the bars heart shaped, use a heart cookie cutter.
 

If you love cranberries (like me!), here is another awesome recipe to try:

Cranberry Pecan Cookies

Linked To:

 * All the Small Stuff:  Tuesdays at the Table

 * From Mess Hall to Bistro:  Made From Scratch Tuesday

 * Blessed with Grace:  Tempt My Tummy Tuesday

 * Balancing Beauty and Bedlam:  Tasty Tuesday

 * Simply Sweet Home:  Friday Favorites

 * Paisley Passions:  Fun with Food Friday

 * Designs by Gollum:  Foodie Friday

 * Crazy Domestic:  All Things Domestic

 * Alli-n-son:  Sweet Tooth Friday

 * Sweet as Sugar:  Sweets for Saturday

 * Miz Helen's Country Cottage:  Full Plate Thursday

 * Boogieboard Cottage:  Masterpiece Monday

 * LambAround:  Not Baad

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Must Try Tuesday: February 22, 2011

There were so many good recipes out there this week! 

My girls and I love fried pickles....yum!

Fried Pickles

The Misadventures of Mrs. B

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This looks so good...I am already thinking of all kind of ways to make this...maybe even for a lunch box...

Mini Spinach Dip Bowls

Lucky Lees to Be

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Here in Texas, we love our kolaches, especially with sausage.  I can't wait to give this sweet kolache a try.

Kolaches

It Began in Camp

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My sister loves anything with lemon!  I would so make her a batch of these if we lived closer...

Mini Lemon Drop Cupcakes

Frugal  & Focused

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I am not a fan of raw blueberries however, I love them in baked goods....

this fits the bill...

White Chocolate Blueberry Blondies

Monster Mama

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OMG...yummy....'nough said....

Nutter Butter Truffle Cupcakes

Inside BruCrew Life

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We love Mexican food so you know I can't wait to try these....

Chicken Enchilada Sandwiches

Frilly Details

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I have recently started making scones and I can't wait to try this.

Bacon and Sundried Tomato Scones

Hezzi-D's Books and Cooks

Linked To:

* Finding Joy in My Kitchen:  Friday Favorites

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Recipe Review: Oatmeal Craisin Breakfast Cookies

I am always looking for breakfast recipes that I can make for my kids during the rush of getting out the door for school.  When I saw this recipe from Prairie Story, I knew that I had to give it a try.  If you love oatmeal, then you will love these cookies.  They are not very sweet, have a crunchy edge and soft inside.  While my kids were not crazy about them, the adults in the house definitely loved them.  They were all gone within 24 hours.  I will keep this recipe in our family cookbook simply because I loved them!

Enjoy!

Oatmeal Craisin Breakfast Cookies

(recipe from Prairie Story)

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Beat together:

3/4 cup margarine, softened

1/2 cup brown sugar
1/4 cup white sugar
2 eggs
2 teaspoons vanilla


Mix in:
3/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt


Fold in:
3 cups oats
3/4 cup craisins
1/2 coconut shredded, sweetened


Spoon rounded tablespoonfuls onto baking sheet.  Bake at 350° for 12 minutes.

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For another healthy cookie recipe, see my recipe for Andes Mint Cookies

made with white bean puree.

Linked To:
  * Don't Waste your Homemaking:  Unwasted Homemaking Party
  * My Sweet and Savory:  Let's Do Brunch
   * Simply Sugar and Gluten Free:  Slightly Indulgent Tuesdays
   *  It's A Keeper:  It's A Keeper Thursday

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Family: Basketball Game

This was our last game of the season.  We played against the Bremond Tigers.  Abby decided she wanted to play even though she is recovering from pneumonia. 
We won our game 20 to 13.  Go Cougars!

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