The Daily Dish Recipes

My daughter took a family and consumer science class and received a recipe book at the end of the year. This recipe sounded good, and she was dying to try her hand at something other than mac and cheese (and quite frankly if a kid wants to cook and I can skip one meal, I’m okay with that!). This turned out SO good and it was so super easy to make with a little parental help. (oh and FYI she involved ALL of the other four kids and gave them each a task - it was cool to have the whole family prepare a meal together and everyone loved it!) (Oh and I prepared the whole chicken a day in advance and removed the chicken from the bone for her so she was ready to go but you could do it just before)

Cheesy Chicken Casserole

1 large whole chicken, boiled or baked
3 c. chicken broth
1 pkg. egg noodles
1 large block Velveeta cheese, cut into small pieces
2 cans cream of mushroom or cream of chicken soup
1 c. bread crumbs (we wound up using home-made seasoned croutons instead and it turned out AWESOME!)

In a large pot, put the chicken broth. Place the egg noodles into the broth and boil as directed on package. If you didn’t do it before, remove the chicken from the bone and chop. DO NOT DRAIN the noodles. Add the chicken, small pieces of cheese and cream of mushroom or chicken soup to the noodles and broth and stir. Pour all of it carefully into a 9X13 inch casserole dish. Top with bread crumbs (or croutons) and cover the top with aluminum foil. (might need some parental help because the dish is hot from the ingredients at this point). Place the entire dish into the oven and bake for 35 to 40 minutes at 350 degrees. While her casserole was cooking, she prepared a salad and buttered some bread that we popped into the oven after we finished cooking the casserole. The whole meal was so good and I’m always okay with those kid-friendly recipes!

Yes, it is that time again - time to answer a few questions. Friday seems to be my food meme day, and as a foodie - I actually enjoy doing them as well as reading others. So if you do decide to take part, leave me a comment directing me to your blog so I can check out your answers. And if you have already done it prior to now, find the link to the post and leave a comment so I can see what you said.

This meme asks Food Bloggers what 5 Favorite Childhood Food Memories they remember most. Here are mine. I’d love to see yours.

Rum Rolls

I’ve tried, and I will keep trying until my dying day to duplicate the amazing flavor from my favorite bakeries rum rolls. They were a super special treat as a child only purchased on the rarest of occasions. Now I look forward to going to mom’s for Easter and Christmas where I can guarantee that these tasty treats will be prominently displayed (and quickly consumed by me!). I am now the proud holder of dozens of recipes for rum rolls, yet still to this day, none taste like the ones from the bakery, and I cannot figure out what they do.

Rice and Chicken Casserole

My mother absolutely loved to cook and often impressed us with her ability to create the most gourmet of meals. This meal was NOT gourmet yet one that we ate frequently, was hearty and tasted great. It was a simple recipe that even now I see made for families. I actually think that it came from the back of can of soup or something, but oh my gosh how I loved the smell of this cooking in the oven, my mouth watering while I watched my mother cook the side dishes.

Texas Sheet Cake

Anyone who has read this blog with any regularity, knows how much I am fond of my mother’s Texas Sheet Cake. To this day, she cannot remember where she got the recipe, but she used to make it often when I was little. It was also what I requested every single year for my birthday (and still do). It is the one childhood home baked item I still make myself for my own family. Our recipe is different from many out there. I have yet to share it, though I do have a Texas Sheet cake that is darn close on here. You can find it under the recipe archives.

Alphabet Soup

Seems like such a strange thing to remember from childhood, but it wasn’t often that we partook in foods that were not gourmet. So when Alphabet soup made an appearance at lunch, usually paired with a grilled cheese sandwich, we were always happy campers. Nowadays, when I see alphabet soup, I don’t long for it as much, but boy do I still love the smell (of course it smells like vegetable soup anyway).

Chocolate Molasses Lollipops

Oh my gosh. When I was young, my mother used to frequent Plaza Frotenac in Town and Country, Missouri. She always stopped by Karl Bissinger’s Gourmet Chocolate Shop and purchased what was then known as a Chocolate Molasses Lollipop. Now they are called Chocolate Caramel Lollipops and are still available. They are made of Blackstrap molasses hand pressed and then dipped in rich chocolate. These are the only reason I ever agreed to go to a shopping mall with my mother. I never raised a fuss, because I knew that one of these delicacies was sure to come my way. Interestingly I have never purchased one for my own children - I am thinking its about time! (not to mention mom has a craving right now!)

So those are my childhood memories of food, and while I could have kept going, the food meme only said FIVE. I’d love to see yours.

Don’t worry, it sounded gross to me too, but as long as you like bologna, you will like it. It is a total kid-friendly recipe and my kids were the ones who made it. They were having some friends over and wanted to prepare a few snacks, this one was actually the first one that was completely gone, so I guess it’s really THAT good to kids. I did like it, but in moderation. I have no idea where we got the recipe, because my daughter actually found it online and copied it down in her cute kid handwriting, not citing the source of course. OH, and our spring form pan was in use, so we tried it with a regular cake pan and it worked out just fine, it was just a bit trickier to get out of the mold. (photos below)

Bologna Cake Appetizer Recipe

2 loaves of cheap white Bread, crusts cut off
8 Tbs. of Italian Dressing
1/2 lb. sliced bologna (we used Oscar Mayer all beef)
3/4 lb. american cheese slices (we used Kraft)
2 containers of whipped cream cheese
Ketchup (if desired)
Garnishes: Parsley, Black Olives, etc. (if desired)

It is helpful if you use a springform cake pan, because everything holds together nicely. Begin by layering the bread slices in a double layer in the bottom of the spring form cake pan. Tear or cut up some of the bread to fill in any gaps. Sprinkle 2 Tbs. of the Italian dressing over the two layers of bread. Next, a layer using all of the bologna over the dressing and bread. Next double layer the bread again and again sprinkle with 2 Tbs. of Italian dressing. Next create a cheese layer using all of it over that bread layer. Use the rest of the bread to cover the cheese layer and again sprinkle 2 Tbs. of Italian dressing over the bread. Press the entire thing gently down into the pan.

Next you make the ‘frosting’. In a large bowl, mix the rest of the dressing (2 Tbs.) with the two containers of whipped cream cheese. Remove the metal spring form pan. Using a spatula, ice the cake with the whipped cream cheese the same way you would ice a cake. Transfer the cake to a serving platter or large plate.

If you have a cake decorating kit, use any remaining cream cheese to pipe around the cake. Fill a small baggie with ketchup, seal and snip off the end. Use the ketchup to decorate the cake, write a phrase on the top or just as a side.

This really isn’t bad, and I was actually pleased. The kids absolutely loved it and garnished with black olives and did not want to use ketchup. (photos below)

I found this recipe about a week ago (sorry I cannot remember where but I think it was an Emeril recipe), when looking for something to do with the ingredients I had on hand. I quick jotted it down, and went to work preparing it with what I had on hand. It is really good, and I wound up giving a bowl to a neighbor friend who wanted the recipe on the spot. Very good Spaghetti Carbonara recipe! Oh, and it totally goes with my frugal meals!

Spaghetti Carbonara

1/2 lb. bacon, chopped
1 Tbs. garlic, chopped
1 lb. spaghetti noodles, cooked and drained
4 large eggs, beaten
Salt and pepper, to taste
1 c. grated parmesan cheese

In a large sauce pan, cook the bacon over medium heat until its crispy (approximately 5-7 minutes). Remove the bacon and drain it on paper towels. Reserve three tablespoons of bacon grease and discard the rest. Leave the 3 Tbs. of bacon grease in the sauce pan and add the garlic. Season the garlic with black pepper (I had never done this before and it was AWESOME!). Saute for about 30 seconds. Add the bacon back to the garlic and pepper and add the noodles. Saute for about 1 minute or so. In a large bowl, crack the eggs and beat them. Add salt to the eggs and beat again. Remove the pan with the spaghetti from the heat and add the eggs, whisking quickly until the eggs thicken, but careful not to scramble them (I almost did). Add the cheese and re-season with salt and pepper, to taste. Serve. This was so good and I didn’t modify the original recipe like I normally do (mostly because I had never made it before, but also because it is AWESOME as is!)

When we went on our camping trip a few weeks ago, our friends showed us this awesome sandwich. We made it over the campfire, but I figured out how to make it in the oven at home. You could also do this over a firepit. Just be careful because it’s HOT! I’m always on the look-out for good camping recipes.

S’more Sandwiches Recipe

All ingredients are per person:

2 slices of Bread
Peanut Butter
Chocolate chips
marshmallows (mini heats faster and gets more coverage)

If you are making it at home, preheat your oven’s broiler. One one slice of bread, spread peanut butter on one side. Stick chocolate chips all over the peanut butter on the bread. (use as many as you like). Next, put the marshmallows on top of the chocolate layer. Take the last piece of bread and spread peanut butter on one side. Put the peanut butter side down on top of your marshmallows. Put sandwich on a baking sheet and put under the broiler for about a minute and a half, flip the sandwich over and broil for another minute or so. If you decide to do this over a campfire, wrap the sandwich in tinfoil and using a campfire sandwich maker (looks like the long sticks used to toast marshmallows but has a sandwich holder at the end - look at Walmart), toast both sides for about a minute to two minutes each. These are SOOOOOO good!

Oh, the pure agony. Most of us have been there if we practice freezer cooking. You are standing in the kitchen, you have sweat pouring down your face, you forget which towel you have used to wipe the sweat away, your stove top and oven are working overdrive, you have food, ingredients and a huge mess all over the counters and you aren’t even half through with your freezer cooking session. How do you possibly beat the heat of freezer cooking in Summer months?

It’s too late for me to tell you what I usually do, but for planning for next summer, I have some advice. Plan ahead.

And while I plan to give you some advice on planning ahead, I have some relief for those of you who didn’t realize how bad it would be, and what you can do for the rest of the summer to help aleviate the heat and the long sessions in the kitchen.

Planning Ahead - If you can, plan ahead. During the late Winter months, and all through the Spring - I am usually found making a bit more than I need each time. Rather than doubling or tripling a recipe, sometimes I go further than that. If you have a large spare freezer, this will work for you and don’t hesitate to fill it up. Of course I also recognize that not all of you have a spare freezer, so I have some tips for you and those of you who didn’t plan ahead.

No Storage Room - No Planning Ahead - All hope is not lost for you. There are several options. When you are preparing a nightly meal for your family, double the ingredients or if you are daring - triple them. Then store the second and third meal in the freezer for the following week. Use zip top baggies to store, because they allow for more room and can be stacked easily.

You might also consider meals made up of cold ingredients - cold pasta salads, cold sandwiches, raw veggies and my favorite tip in the summertime - make your meals in the crockpot. That little kitchen appliance doesn’t produce much heat which allows for the use of even multiple crockpots at the same time with no change of temperature.

We use three different crockpots during any one freezer cooking session. It allows me to prepare more meals at one time, and keeps the heat down. Check out garage sales, freecycle and other resources for used crockpots. Clean well and add to your collection. You can use as many crockpots as you have spare outlets in your kitchen. Just be careful not to blow a fuse. Also remember that if you own a toaster oven, it doesn’t produce as much heat as the conventional oven does. Depending on size, you might be able to use it to prepare a meal or two during a freezer cooking session without using up a lot of heat.

If you do decide to use your kitchen oven, try to find a couple of dishes that need to cook at the same temperature, for the same length of time. Put them all in together and add about 15-30 minutes of cook time, checking frequently after its standard cooking time to be sure you don’t overcook. If you precook these meals, they can be reheated in the microwave, even from a frozen state.

One last tip that helps me everytime - if you have extra fans in your house, no matter how small or how large, consider placing them in the kitchen while you are cooking. They will help tremendously and if placed correctly, might help push some of the hot air out of the kitchen.

If you have any tips to share on ways to beat the heat in the kitchen when you are doing a freezer cooking session in the summer, be sure to share.

My kids love this. My step-daughter received her first batch a couple of years ago and we did it. Since then we have been making it periodically and passing it along. It tastes delicious.

Amish Friendship Bread

To make a Starter Batch: In a plastic bowl (do not use metal anything) place 1 cup flour, 1 cup sugar, 1 cup milk and blend together. Do not refrigerate. Put the mixture into a large gallon size bag. If any air gets into the bag, let it out. It is normal for the batter to thicken, bubble and ferment.

Day 1: This is the day you receive the batter - so do nothing. (if you are the one preparing it, this is the day you would hand it out to others having been made that morning.)

Day 2: Squeeze the bag to mix the batter.

Day 3: Squeeze the bag.

Day 4: Squeeze the bag.

Day 5: Squeeze the bag.

Day 6: Add 1 cup of flour, 1 cup of sugar and 1 cup of milk right into the bag, careful for any leaks or tears. Mix the contents by using a spatula or by squeezing the bag.

Day 7: Squeeze the bag.

Day 8: Squeeze the bag.

Day 9: Squeeze the bag.

Day 10: In a large plastic bowl, combine the batter, 1 cup of flour, 1 cup of sugar and 1 cup of milk.

With a wooden spoon, mix the ingredients together. Pour four (4) 1-cup starters into large ziplock bags. Keep one starter for yourself, and give the other three starters to your friends along with a copy of these instructions. To the remaining batter in the bowl, add 1 cup of oil, 1 cup of sugar, 1 teaspoon vanilla, 3 large eggs, 1 1/2 teaspoons of baking powder, 2 teaspoons of cinnamon, 2 cups of flour, 1/2 cup of milk, 1/2 teaspoon of baking soda, and 2 small boxes of vanilla pudding (the powder stuff).

In a separate bowl, mix 1 cup of sugar and cinnamon to create a cinnamon sugar mix.

Grease two loaf pans. Sprinkle the cinnamon/sugar mixture into the bottom and on sides. Pour the batter into the pans. Sprinkle with the remaining sugar and cinnamon mixture.

Bake at 325 degrees for 1 hour.

Eat and enjoy!

A lot of people seem to think healthy eating is expensive. But that is just an excuse. More than likely you’ve heard it before, or at least perhaps you have thought it to yourself before. Eating healthy doesn’t have to be expensive. There are plenty of ways to reduce costs, cut out unhealthy foods and use meal planning to plan healthier meals, and cut out the rest.

Fruits and vegetables when purchased fresh, last a lot longer than their frozen or canned counterparts and are a much healthier option. It does take some time to wash, peel, slice or cut fruits and vegetables. However you usually get double to triple the amount you would get from any other method. Choosing fruits or vegetables as a snack is one way to get in your recommended daily allowance of these foods, and remain healthier.

In fact, cutting out those prepackaged snacks and foods, cooking from scratch and using coupons to purchase healthier foods are all additional ways to save money on healthy eating.

Cooking from scratch allows you to choose what you put into your meals. This allows you to choose healthier alternatives than anything you would find in a prepackaged meal.

The prepackaged snacks that are on the grocery shelves, are loaded with additives and preservatives which have all been linked to an increase of many psychological disorders. Remove these from your diet immediately, and already you are choosing healthier eating habits.

 There are dozens of ways to cut costs and eat healthier, and it is an important area to work on for the betterment of your family. Trial and error, research, reading labels and meal planning seem to be the ways that most people save the easiest and the most.

This is the perfect salad at a barbecue. Everyone likes pasta salad and not only is this pasta salad delicious, but it is so super easy to make. You can make it the night before and serve the next day.

Cold Pasta Salad

1 lb. thin spaghetti noodles, cooked and drained
1 bottle Italian salad dressing
2 tomatoes
1 green pepper
6 green onions
1 cucumber
1 c. cheddar cheese
1 can black olives, sliced
Parmesan cheese

In a large bowl salad bowl, place pasta, cheddar cheese and cut up fresh vegetables. Toss together. Pour in 1/2 of the bottle of Italian dressing. Put in olives and sprinkle with cheese. Let chill for 2-4 hours, then add the remaining salad dressing and serve.

Do you find yourself eating out more frequently on the weekends than anytime? Sometimes I think the weekends signify “be lazy” time for me. I put forth a ton of effort to be sure that I am preparing meals for my family, but I definitely know that on the weekend, it’s hardest.

We went to the lake today, packed a cooler of drinks, couple of bags of chips, granola bars and for whatever reason we didn’t bring anything else. I giggled because honestly, we would have brought sandwiches with us and stayed there to eat. But we totally didn’t think about it.

We did avoid the temptation to grab something fast, and instead opted to just grill when we got home.

Weekends are the perfect time to use freezer cooked meals, make quick and easy meals, or opt to pop a frozen lasagna into the oven. It still lets you be lazy while eating a great meal.

So what do you wind up doing when the weekend laziness kicks in and you just don’t want to be bothered to cook?