Children helping in the kitchen

From the time my boys were little, they would love to help Mama in the kitchen. They loved measuring ingredients, stirring, and later learning how to crack eggs. It is a magical place, the kitchen is. Now that my oldest is almost 12, he is inventing recipes. I completely encourage his creations and his experiments. This attitude of letting the boys loose in the kitchen is what Works for Me! Check out this link for more awesome ideas!
Here is Son1's best creation so far:

Honey Cinnamon Twists

1 flour tortilla

butter, softened

Cinnamon sugar

honey

Spread butter on the tortilla. Sprinkle with the cinnamon sugar. Broil until the sugar begins to caramelize and get all bubbly. Remove from the oven. Drizzle honey over the tortilla. Roll up and enjoy!

Soft Ginger Cookies

Soft Ginger Cookies

3/4 cup butter, softened

1 cup sugar

1/4 cup molasses

1/3 cup water

1 1/2 tsp. baking soda

2 1/2 cups all-purpose flour

2 tsp. ground ginger

1 tsp. ground cinnamon

1/2 tsp. ground cloves

1/2 tsp. nutmeg

1/4 tsp. salt

1 TBSP fresh ginger, chopped

2 TBSP crystallized ginger, minced

Extra sugar

In large bowl cream together the butter and the sugar until light and fluffy. Stir in the molasses. In a small bowl stir together the baking soda and the water, set aside. In separate bowl sift together the flour, salt and the dry spices. Gradually stir in the flour mixture to the butter mixture. Stir in the fresh ginger and the crystallized ginger. Stir in the water/baking soda. Shape dough into walnut sized balls and roll them in the extra sugar. If the dough is to sticky at this point, put in the fridge for 20-30 minutes to firm up. Place the balls of dough on a ungreased cookie sheet 2 inches apart and flatten slightly. Bake at 350º for 10-12 minutes.

These cookies are so yummy! All the boys LOVED them and they make you house smell so good while you bake them! Enjoy! For more recipes checkout The Grocery Cart Challenge. The ladies there always share such great ideas!

Hot Artichoke Dip

I love it when you get to a gathering/ party and there is appetizers set out. I love trying out the different nibbles. This dip is one that I like to make for parties. It is so easy and frugal as well.

Head over to Blessed with Grace for Tempt my Tummy Tuesday and see all the yummy treats shard there.

Hot Artichoke Dip

1- 8 oz package cream cheese, softened

2 cups mayo

1- 14 oz. can artichoke hearts, drained

1 3/4 cups grated Parmesan cheese

Beat cream cheese until smooth. Mash artichoke hearts, add to cream cheese, stirring well. Stir in mayo and Parmesan cheese. Spoon into a greased 11x7 baking dish. Bake at 350º for 20 minutes or until thoroughly heated. Serve with assorted crackers or chips.

Menu Plan for week of 12-5-09

It is amazing that it has been two months since I have posted. We have been a little busier than normal. All of the family of six except one had the H1N1 virus. We had a 9 year old turn 10, and a baby turn 1. Halloween came and went. The boys went as stick figures that glowed in the dark, and the baby went as Raggedy Andy, They looked great! We celebrated 2 weddings- we were the most involved with my sisters wedding, as all of us were in the wedding party, and friends from church were married in November. Flag Football season ended, and basketball season has begun. Thanksgiving was a blur, and here we sit 20 days until Christmas. Phew! Are you dizzy yet? I am. This month I planned out my entire month's menu. For my sanity, I am only posting it a week at a time. Here is what we will be eating this week:

Sunday: Crock pot Baked Potatoes

Monday: Queso Steak and Rice (recipe below)

Tuesday: Peanut Noodles with Chicken (Recipe posted after we try it out)

Wednesday: Tacos

Thursday: Crock pot Orange Chicken

Friday night and Saturday night we will be attending two Christmas parties- the kitchen will be closed!

Queso Steak

Cube steak- one piece or more per person

Garlic Salt

Pepper

Shredded Monterey Jack Cheese

1 can diced green chilies

1 small onion diced

1 Large can Green Enchilada Sauce

Cook meat in large skillet over medium heat. Sprinkle with garlic salt and pepper. Place in 13 x 9 in casserole dish. place desired amount of chilies and onions on each individual piece of meat. (My Hubby and I like them loaded, my children just prefer cheese- nice to be able to customize) Pour enchilada sauce over the top and bake until cheese is melted and sauce is bubbling.

This menu plan will be posted on Org Junkie's Menu Plan Monday. Check out all these organized cooks.

Easy Chicken Breast Supreme

Easy Chicken Breast Supreme

4 boneless skinless chicken breasts

4 slices of Swiss cheese

1 can cream of chicken soup

1/2 can milk

3/4 cup Pepperidge farms herb crumbs

1/4 cup melted butter

Mix together the crumbs and the melted butter in a bowl. Set aside. Place chicken in a greased casserole dish. Cover each chicken piece with a slice of Swiss cheese. Mix soup and milk and pour over chicken. Top with crumb mixture. Cover and bake for 1hour to 1 1/2 hours at 350º.

Optional ingredients: 1 small onion chopped, 1 can mushrooms, drained.

We often double the sauce and the crumb mixture.

A wonderful lady, who is my boy's Sunday school teacher, shared this wonderful recipe with me. I love tried and true recipes- and this one does not fail. All my boys enjoyed it! I hope you will give

it a try.

Head over to the Grocery Cart Challenge for a weekly Recipe Swap - lots of great recipes to be found here!

Sausage Spanish Rice (Crockpot)

I love it when the weather turns colder and I can dig out warm comforting dishes like this one. This recipe is made in the crockpot which is so very helpful when practices are scheduled for the afternoon/early evening. Enjoy! Check out Tempt My Tummy Tuesdays for a whole bunch more yummy recipes! Also check out Dining with Debbie who hosts Crockpot Wednesdays

Sausage Spanish Rice

1 lb. fully cooked Kielbasa or Polish sausage- cut into 1/4 inch slices

2 cans diced tomatoes- undrained

2 cups water

1 1/2 cups converted rice

1 cup salsa

1 medium onion- diced

1/2 cup chopped green pepper

1/2 cup chopped red pepper

1 can green chilies- undrained

1 envelope Taco seasoning

Combine all ingredients in crockpot. Stir to blend. Cover and cook on low for 5-6 hours or until rice is tender.

Menu Plan for week of 10-5

We have just made it through a major event in our family. A major event that was time consuming, detail oriented, but such a major blessing. My sister married her love this past weekend. Such sweet special memories. But now it is MONDAY!!!!! Time for this girl to get her life back on a routine and back to work! We have truly been winging it with meals around here for the last month or so, and it has been driving me crazy. I am so glad that I have a menu to check off and go by- it is such a time saver and a money saver for my family. So here is what we are eating this week . . . .

Monday: Mexican Stuffed Shells

Tuesday: Sausage Spanish Rice- I will post this recipe later in the week. It is a great crock-pot recipe that has wonderful leftovers.

Wednesday: Chicken Breast Supreme- I will also post this recipe this week.

Thursday: Enchilada Stacks

Friday: FFYS- leftover night

Saturday: Hot Roast Beef with mashed potatoes and stuffing- true comfort food.

Sunday: Beef Tips and Noodles

Beef Tips and Noodles

1 pkg stew meat

3 cans cream of chicken soup

1 onion diced

salt and pepper to taste

Place all the ingredients in crock-pot, turn on low and let it cook all day. Serve over egg noodles. Sprinkle with chopped parsley.

We make this often on Awana night- it is so simple.

I am linking this post with hundreds of other great menu ideas and recipes and Org Junkie's Menu Plan Mondays. Check them out!