New Year!

I hope you had a wonderful holiday. We did. We stayed home and relaxed. One of the things I noticed several blogs have started is posting a weekly menu. For the most part, I tend to compose a menu. Did you like how I wrote composed? Why? Because we never stick with it. 

Here was my menu for last week: 
Sunday: Meatloaf (My husband and I made it.)
Monday: Cheesy, Corn, and Kielbasa Chowder (I made it.)
Tuesday: Taco Bake (My husband did not make it so leftovers.)
Wednesday: Sandwich of choice (I made a BLT.)
Thursday: Breakfast for Dinner (We had takeout which was not breakfast.)
Friday: Chicken Dish (I made Mexican Chicken Casserole which I'll post later.)
Saturday: Spaghetti (I made it.)

Cheesy, Corn, and Kielbasa Chowder

As you can see, we start the week successful then it changes. We go grocery shopping every other day so it really is no big deal to change. Just some nights, we are tired and really don't want to cook. My husband is suppose to cook Monday through Thursday. Then I cook Friday through Sunday. I plan the meals on my days and my husband plans his meals. If you make a menu, do you stick to it? If so, what is your strategy so you make sure to follow it? 

Best of 2015

It seemed like this year was crazy when it came to time management. I really don't know where it went. I have been spending more time trying to get organized which could be what is taking up my time. One of my goals for next year will be to continue to become organize. Another goal will be to bake more. I'm going to try new recipes inspired from The Great British Bake Off except for next week. Next week, I'm going to post a recipe for Italian Cream Cake. I've been wanting to try baking the cake for awhile. Doesn't Italian Cream Cake sound good? Also next year, I'm going to do a repeat year. Many of the recipes I will be making for dinner will be past recipes I've posted. So, my plan is to post my menu for the week on Monday for which recipes I'm repeating. During the week, I hope to make a post but on Friday I will be posting new recipe I had told you about the previous week. Even if I have an epic fall, I will let you know even though we will still eat it unless it is burnt. Then only the trash will get to devour the creation. Also, I'm going to let the kids take more pictures. They really like doing it and it saves me some time so I can do fun things like become more organized! Just kidding. 

Favorite Breakfast:
 
Quiche Lorraine (My husband's pick was the PB pancakes but he was out voted.)
 
Favorite Meat:

Chicken Bastilla (crazy huh? But we loved it!) 
 

Favorite Bread:
 
Brotchen Bread (German rolls)
 
Favorite Pasta:

Yakisoba (Vegetables with Pasta)

Favorite Cookie:
 
Swig Sugar Cookies (Cookies with frosting is always a winner!)
 
Favorite Dessert:
 
Tuxedo Cake (My daughter keeps picking everything PB.) 

I'm wishing you a wonderful 2016!

Happy New Year!                           

BBQ Chicken Soup

Surprise! I decided to post one more recipe before the new year. I have been wanting to make this recipe for awhile. I thought my guys would really like it in which they did. My daughter really liked it too. My husband even says he will make it another time for us since it is really easy. I have added a new tab for easy recipes to make for my honey. This recipe is really easy since it is a slow cooker recipe. I actually think I've only used my slow cooker three times since buying it several years ago. This time of year I seem to have no time and I really don't want to eat out much so the slow cooker was great. I hope you have a great holiday and I will be posting my favorite recipes for the year next week. Since I have been busy, my beautiful daughter took the photos for me. She did a great job even with one ugly looking dish. Why post recipes? So, I can easily find them to make them again. Enjoy!

BBQ Chicken Soup
2 lb. boneless chicken breast
1 medium onion, chopped
3 cloves of garlic, minced
1 can (15.25 oz.) Southwestern style corn
5 cups chicken broth
1 cup barbecue sauce (I used Jack Daniels original BBQ sauce)
1 tsp salt
top with cheddar cheese

Directions: 

1. In a large slow cooker, add the chicken, onion, garlic, and corn.
2. In a large bowl, mix the chicken broth, barbecue sauce, salt, and pepper.
3. Pour the chicken broth mixture over the chicken.
4. Cover and cook for 6 minutes.
5. Carefully, remove the chicken breast and place onto a plate.
6. With two forks, shred the chicken breast.
7. Return the chicken breast to the soup mixture and cover. Cook for 30 minutes.
8. Serve with cheddar cheese or other desired toppings like crushed corn chips. 

Recipe adapted from Betty Crocker.

One year ago......................................I made Walnut Biscotti.
Two years ago....................................I made Gingerbread Cinnamon Rolls.
Four years ago....................................I made Potato Latkes.

Did you already know.........................
-Crock Pot is the brand name for a slow cooker.
-In 1936, Mr. Irving Naxon patent the crock pot.
-His mother inspired him for the slow cooker since his mother would make cholent which is a Jewish bean based stew that cooks all night. 

Minestrone Soup

The holidays are upon us. During the holidays, I tend to eat more sweets. Well, this year I'm going to try to be good. At least, it is my plan. Also, I have been cooking with the kids more. I made the pie crust and helped the kids make pies for Thanksgiving. The best thing is the kids have been cooking more since I have been cooking less. I love it. Since Thanksgiving is always a large meal, I like to make something healthier. I keep trying to make minestrone and finally figured what I was doing wrong. I needed to add less pasta. Also, I added more herbs. It was so good. My kids loved it. My daughters really liked it.This will be the recipe I will be using from now on when I want to make minestrone soup.

Minestrone Soup
1 Tbsp olive oil
1 large onion, chopped
1 large zucchini, chopped
1 cup frozen green beans
2 stalks celery, chopped
1 large carrot, chopped fine
4 cloves of garlic, minced
4 cups vegetable broth
1 can (15 oz.) red kidney beans, drained
1 can (15 oz.) great northern beans, drained
4 cans (14 oz.) diced tomatoes   
2 Tbsp dried parsley
1 Tbsp dried oregano
1 bay leaf
2 tsp salt
1 tsp ground black pepper
1 tsp dried basil
1/2 tsp dried thyme
2 cups fresh baby spinach, sliced thin
1/2 cup small shell pasta

Directions:

1. In a large pot, heat the olive oil over medium heat. 
2. Add the onion, celery, garlic, green beans, zucchini, and carrot. Saute for 5 minutes.
3. Add the vegetable broth, tomatoes, beans, and spices. Stir and bring the soup to a boil.
4. Reduce the heat and allow the soup to simmer for 20 minutes.
5. Add the spinach and the pasta. Cook for 20 minutes or until desired consistency.
6. Season to taste.

Recipe adapted from Food.com.

One year ago.......................I made Garlic Knots.
Three years ago...................I made Honey Crostini.
Four years ago.....................I made Breakfast Potatoes.

I will apologize now but I will probably not be posting much until after the holidays. Then I'm going to bake more. I want to try more complex recipes. I will let you know the week before what I'm baking if anyone wants to give me some pointers. Since I have been blogging for many years now, my other plan for the blog will be to repost some of my recipes I really liked. I wish you a wonderful holidays!!!!

I love this girl!

                                                       Happy Holidays!!!!!!!!!!!!!!!!!!

Spiced Pumpkin Cheesecake

Since I haven't made many desserts lately, I asked my husband what I should make. Well, this was his pick. It really was a good pick. It is a heavy cheesecake but still creamy. I loved the crust which is a nice balance the cheesecake. The cheesecake was a hit at my house. I had purchased four small spring form pans and the remaining batter I placed into cupcake liners and baked. Also, the leftover cheesecake I'm going to try freezing. My brother in law is going to visit in a week and I'll share some with him. Also, I want to share some with my sister when she visits soon. She is a fan of pumpkin cheesecake too.

Spiced Pumpkin Cheesecake with Gingersnap Crust
Crust: 
50 gingersnap cookies
1/3 cup packed brown sugar
6 Tbsp unsalted butter

Filling:
4 (8 oz.) packages cream cheese, room temperature
1 1/3 cup packed brown sugar
1 Tbsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
4 large eggs
2 large egg yolks
1 Tbsp vanilla extract
1 (15 oz.) can pumpkin 

Directions:

1. On the outside of the spring form pan, line with aluminum foil. Set aside. 
2. In a food processor, pulse the gingersnaps until crumbs. 
3. Add the brown sugar and pulse to combine. Set aside.
4. Melt the butter in the microwave.
5. Add the melted butter to the gingersnap mixture and pulse to combine. 
6. Press the gingersnap mixture into a 9 inch spring form pan. 
7. Place the crust into the refrigerator for 5 minutes.
8. Preheat oven to 350 degrees.
9. Place the crust into the oven and bake for 10 minutes. 
10. Remove and set aside to cool.
11. In a large bowl, beat the cream cheese for 5 minutes. 
12. Scrap down the sides when needed. 
    
13. Add the brown sugar and combine.
14. In a small bowl, combine the cinnamon, ginger, allspice, nutmeg, and salt. 
15. Add the cinnamon mixture to the cream cheese mixture. Mix until incorporated. 
16. Add the eggs one at a time and then the egg yolks. 
17. Add the vanilla and the pumpkin. Mix until incorporated.
18. Pour the cheesecake batter into the crust. The batter will fill to the rim of the spring form pan.
19. Place the spring form pan in the center of a roaster pan. 
20. Add hot water to the roaster pan until the water reaches the middle of the outside of the spring form pan to create a water bath. 
21. Place the cheesecake into the oven.
22. Bake the cheese cake for 1 hour and 30 minutes or until the cheesecake is golden in color and the cheesecake only jiggles a little in the center when tapped. 
23. Remove the cheesecake from the oven and carefully loosen the buckle on the side of the spring form pan. 
24. Allow the cheesecake to cool at room temperature. 
25. Cover and allow to chill overnight before serving. 

Recipe adapted from finecooking.com.

One year ago...............................I made Creamed Pearl Onions.
Three years ago...........................I made Green Beans and Bacon.
Four years ago.............................I made Whip Cream.

Did you already know....................
-The word pumpkin is derived from the Greek word pepon which means large melon.
-Pumpkins are a fruit.
-The average pumpkin weighs 13 pounds.