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What's for Dinner

Monday- Spaghetti with Meat Sauce

Tuesday- Bacon Cheeseburger Quesadillas

Wednesday- Crockpot Chicken Taco Bowl

Thursday- Enchilada Burritos

Friday-

Saturday-

Sunday-

Crockpot Taco Chicken Bowl

Crockpot Taco Chicken Bowl

Ingredients:

1½ lbs. chicken breasts
1 (16 oz.) jar salsa

1 (15 oz.) can black beans, drained

½ lb. (8 oz.) frozen corn

1 Tbsp chili powder

½ Tbsp cumin

½ Tbsp minced garlic

½ tsp dried oregano

¼ tsp cayenne pepper

¼ tsp salt

to taste cracked pepper

2 cups dry rice

8 oz. shredded cheddar

½ bunch cilantro (optional)

Instructions:

Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water. Give everything a good stir and make sure the chicken is covered in the mixture.

Secure the lid on your slow cooker and cook on low for 8 hours or high for 4 hours.

Near the end of the cooking time, cook the two cups of rice according to the package directions. 

Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

What's for Dinner

Monday- Slow Cooker Taco Chicken Bowl
Tuesday- French Dip Sandwiches
Wednesday- Pizza
Thursday- Tacos with homemade taco shells
Friday- BLT's
Saturday- Taco Soup
Sunday- Leftovers

What's for Dinner

Monday- Gridiron Band Concert & Dinner
Tuesday- Chicken Enchiladas
Wednesday- Baked Buffalo Chicken Wraps 
Thursday- Pizza Soup 
Friday- WMHS Football Game
Saturday- Stacked Enchiladas 
Sunday- Leftovers

Hot Sausage Dip

Hot Sausage Dip

Ingredients:

1 lb hot sausage

8 oz cream cheese, softened

8 oz sour cream

2 cups shredded cheddar cheese

1 (10 oz) can diced tomatoes and green chilies, drained

 Instructions:

Preheat oven to 350.

In a large skillet, cook sausage until no longer pink.  Drain fat.

In a large bowl, combine all ingredients and put in an 8-cup baking dish.  Bake for 30 minutes or until bubbly.  Serve with corn and/or tortilla chips.

Jalapeño Popper Dip

Jalapeño Popper Dip

Ingredients:

1 4oz can diced jalapenos, well drained OR 4-6 fresh jalapenos, roasted and diced (include seeds if you like it really spicy)

1 8oz package cream cheese, softened

1 cup sour cream

2 cups shredded cheddar cheese

¾ cup + ¼ cup shredded parmesan cheese

1 cup Italian seasoned bread crumbs

4 tablespoons butter or margarine, melted

1 tablespoon dried parsley

Instructions:

In a mixer or by hand, combine cream cheese and sour cream.

Add cheddar cheese, ¾ cup parmesan cheese, and diced jalapenos, mix well.

Spoon into 8x8 baking dish, spreading evenly.

Blend bread crumbs, melted butter, ¼ cup shredded parmesan cheese, and dried parsley, using a fork or your fingers, until crumbly.

Sprinkle the buttery crumb topping evenly over the cream cheese mixture.

Bake at 350 degrees for 15 minutes, or until hot and breadcrumbs are golden brown. Do not overcook.

Serve with bread or crackers.

French Onion Chicken and Rice Bake

French Onion Chicken and Rice Bake

The flavors in this casserole were excellent! 
We will definitely have this again in the near future. 
Yield: 6 servings

Ingredients:

2 cups instant white rice

2 cups water

2 cups cooked chopped chicken (about half of a rotisserie chicken)

8 oz French onion dip

1 can cream of chicken soup

1/2 cup chicken broth

1 cup shredded cheddar cheese

1/2 cup French fried onions

Instructions:

Preheat oven to 350. Spray a 9x13-inch pan with cooking spray. Set aside.

In a medium saucepan, bring water to a boil. Add instant rice, cover and turn off heat. Allow to stand for 5 minutes, until all water is absorbed.

In a large bowl, combine chicken, chicken soup, French onion dip, cheddar cheese, chicken broth and cooked rice. Spread into prepared pan. Top with French fried onions.

Bake for 20-25 minutes, until cheese is melted and bubbly.

Cheesy Party Burgers

Cheesy Party Burgers
These burgers were really good and easy to make.  
Perfect for a weeknight meal. 

Yields: 12 burgers

 Ingredients:

1 pound lean ground beef

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cumin

1 teaspoon mustard powder

½ teaspoon smoked paprika

2 cups diced onion (about 1 whole onion)

3-4 cloves garlic, minced

1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles, drained

12 slices cheddar cheese

12 dinner rolls

Glaze

½ cup (8 tablespoons) butter

2 tablespoons Brown Sugar

1 tablespoon Worcestershire sauce

1 tablespoon mustard

1 tablespoon sesame seeds

Instructions:

Preheat oven to 350 degrees F. 

Coat 9x13 baking dish with non-stick cooking spray.

Place a large skillet on the stovetop over high heat. When the pan is very hot, add the beef and season with salt, pepper, cumin, mustard powder, and paprika. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Stir in drained tomatoes until well combined.

Place bottom half of buns in prepared pan. Top with beef & sliced cheese. 

Finish off with the top half of the bun.

Mix all the ingredients for the glaze in a sauce pan over medium heat until melted, smooth and combined. Pour over the buns.

Bake at 350 degrees F for 25 minutes.

What's for Dinner

Monday- Cheesy Party Burgers
Tuesday- French Onion Chicken & Rice Bake
Wednesday- Baked Club Pinwheels
Thursday- Tacos
Friday- Pizza
Saturday- Football Saturday
Sunday- Leftovers

Halloween

It rain all during the day on Halloween, but cleared up just in time for trick or treating.  Brenna was very excited about trick or treating this year, especially since her favorite person was going with her, Braylen!  We had a full house Halloween night: Grandmom, Grandpa, Grammie, Papa, Jenna, Kelly, Cameron and Braylen all came over for the festivities. 

Red Velvet cake balls

Mummy dogs

Spider 7 layer dip

Chili

Braylen as a zombie bride

Cameron as Lugi

Brenna as Cinderella

Halloween Decorations

Our Halloween decorations this year.

Nutella Banana Mummies

Nutella Banana Mummy Rolls

Bananas, Pillsbury Crescent Sheets, Nutella, and cute googly eyes all combine for this deliciously frightening Halloween delight. 

Ingredients:

1 package Pillsbury Crescent sheets

1 small container Nutella

2-3 bananas

heaping 1/2 cup powdered sugar

milk or water for glaze

Candy eyes or M&M’s

Instructions:

Roll out crescent sheet to about 10-11 x 6-8 inches. Slice into 6 equal squares. Lightly score each square in 3 equal sections, vertically (without cutting through the dough). Using a knife, cut horizontal strips about 1/4 inch wide down each side section. Spoon a couple of tablespoons of nutella down the middles section, leaving about 1/2 inch on both the top and bottom and place a slice of banana on top. Fold the right two cut sections over the head and then then alternate right and then left, leaving a small space for the eye section.

Bake at 375 until golden brown, probably about 12-15 minutes. Remove from pan and let cool to room temperature. Mix powdered sugar with enough milk or water to form a glaze and then lightly drizzle it over the mummies. Let it dry to the touch and then serve. 

Pumpkin French Toast

Pumpkin French Toast

Thick slices of bread dipped in a pumpkin spice mixture, cooked in butter, and drizzled with pure maple syrup. This is the perfect fall breakfast!

 Ingredients:

3 large eggs

3/4 cup milk

1/2 cup pumpkin puree (not pumpkin pie filling)

1 tablespoon light brown sugar

1 1/2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

Butter, for griddle or pan

10 slices Texas toast or other thick-sliced bread

Maple syrup, butter, and powdered sugar, for serving

Instructions:

Preheat electric griddle and set aside.

In a 9x13 pan or a large mixing bowl, whisk together eggs, milk, pumpkin, brown sugar, vanilla extract, cinnamon, and pumpkin pie spice.

Butter the preheated griddle.

Dip both sides of each slice of bread into the egg mixture, allowing the bread to soak up some of the mixture. Transfer slices of bread carefully to the griddle and cook until golden brown, about 3-4 minutes. Flip and cook on the other side until golden brown. Repeat with all slices of read until coating mixture is gone.

Serve Pumpkin French toast warm with maple syrup, butter, and powdered sugar, if desired.

What's for Dinner

Monday- Nachos
Tuesday- Cane's Chicken Fingers
Wednesday- Cheesy Chicken Spaghetti
Thursday- Homemade Pizza
Friday- WMHS Football Game
Saturday- Wing Stop
Sunday-

Taco Crescent Ring

Taco Crescent Ring

Ingredients:

1 lb ground beef

1 package (1 oz) Old El Paso™ taco seasoning mix

1 cup shredded Cheddar cheese (4 oz)

2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

Shredded lettuce, chopped tomatoes, sliced ripe olives, taco sauce or salsa, as desired

 

Instructions:

Heat oven to 375°F. In 10-inch nonstick skillet, cook beef until no longer pink. Add taco seasoning mix and 1/2 cup water. Simmer 3 to 4 minutes or until slightly thickened. In medium bowl, mix beef mixture and cheese.

Unroll both cans of dough; separate into 8 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. (Dough will overlap; half of each triangle will hang over edges of cookie sheet. Dough ring should look like a sun.)

Spoon beef mixture on the half of each triangle closest to center of ring.

Bring each dough triangle hanging over side of pan up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).

Gently separate dough perforations on top until filling peeks through. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

What's for Dinner

Monday- Supper Club
Tuesday- Mexican Dorito Casserole
Wednesday- Pizza
Thursday- Taco Crescent Ring
Friday- Texas de Brazil
Saturday- LSU Game
Sunday- 

Bacon-Wrapped Cheesy Stuffed Jalapeños

Bacon-Wrapped Cheesy Stuffed Jalapeños

If you like spicy, you will love these! Halved jalapeños stuffed with cream cheese, shredded cheese, paprika, and garlic and wrapped up with crispy bacon. Absolutely incredible!

Ingredients:

 12 fresh jalapeño peppers1

8 ounces cream cheese, softened to room temperature

1 cup shredded cheddar cheese2

1 clove garlic, chopped

1/2 teaspoon smoked paprika

12 slices bacon, cut in half

24 toothpicks

Instructions: 

Preheat oven to 400F degrees. Line a large baking sheet with parchment paper (best for clean-up) or a silicone baking mat. Place a baking rack on top of the baking sheet. Set aside.

Cut the jalapeño peppers in half lengthwise; remove seeds and center membrane. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, cheddar cheese, garlic, and paprika together until combined. You could also do this by hand using a rubber spatula. Salt to taste - I add just a pinch. Spoon filling equally among all 24 jalapeño halves.

Wrap each stuffed jalapeño with a half slice of bacon and stick a toothpick through the center to assure the bacon stays in place. Place each on the baking rack and bake for 25-28 minutes or until the bacon is crisp to your liking. I like to turn the oven to broil for the last minute or two to get things extra crispy. Serve immediately. Cover leftovers and keep in the refrigerator for up to 4 days.

Make ahead tip: jalapeño peppers can be stuffed and wrapped 1 day in advance. Refrigerate until ready to bake. You can also assemble and freeze up to 2 months. Thaw overnight in the refrigerator and bake as directed.

Hissy Fit Dip

Hissy Fit Dip

 Ingredients:

1 lb sausage

16 oz sour cream

8 oz Velveeta cheese, cut into small cubes or shredded

4 oz muenster cheese

1 tsp onion powder

1/4 tsp garlic powder

1 Tbsp Worcestershire sauce

1 Tbsp dried parsley

Instructions: 

Preheat oven to 350 degrees. Lightly spray a 9x9-inch pan with cooking spray and set aside.

In a large skillet, cook sausage until no longer pink. Drain fat. In a large bowl, mix together sausage and remaining ingredients. Pour into prepared pan.

Bake for 30-40 minutes, until bubbly.

Baked Club Pinwheels

Baked Club Pinwheels

 Ingredients:

6 slices pre-cooked bacon, chopped

1 (11-oz.) can Pillsbury® Refrigerated Crusty French Loaf

1 cup shredded sharp Cheddar cheese

5 slices thinly sliced deli turkey

5 slices thinly sliced deli ham

5 slices thinly sliced deli roast beef

Instructions:

Heat oven to 350°F.  Spray cookie sheet with nonstick cooking spray.

Unroll dough. Sprinkle cheese over dough. Top with turkey, ham, roast beef and bacon. Starting with long side, roll up dough; press edges to seal. Make 3 to 4 slits in top of loaf. Place on sprayed cookie sheet.

Bake at 350°F for 23 to 28 minutes or until golden brown. Cool 5 minutes. Cut into 1-inch diagonal slices. 

Halloween Cake

Halloween Cake

Ingredients:

1 box of white cake mix

2 small boxes of instant vanilla pudding

1/2 cup of veggie oil

1 1/4 cups water

4 eggs

1 can vanilla frosting

3 teaspoons almond extract, divided

Orange food coloring

Instructions:

Preheat oven to 350 degrees.

Grease a 10 inch bundt pan.

In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer.  Stir in 2 teaspoons of almond extract.  Pour the orange cake batter in the prepared bundt pan. Spread out evenly over bottom of pan.  Bake 40-45 minutes or until toothpick inserted comes out clean.

Let cake rest on counter in pan 10 minutes. Then, invert the cake onto a serving plate to finish cooling.

To make the frosting, add one teaspoon of almond extract into your vanilla frosting and stir.  Spread over cooled cake.

What's for Dinner

Monday- Pizza
Tuesday- Burritos
Wednesday- Chicken Enchiladas 
Thursday- Bacon Cheeseburger Quesadillas
Friday- Chicken Bacon Ranch Fries
Saturday- Football Tailgate
Sunday- 

Taco Dip

Taco Dip

Ingredients: 

1/2 lb ground beef

1 can refried beans (I use fat-free)

1 packet taco seasoning

8 oz sour cream

2 cups shredded cheddar cheese

Instructions:

Preheat oven to 350.

In a skillet, brown the ground beef over medium heat, drain. Mix beans, cooked ground beef and taco seasoning. Spread bean mixture in the bottom of a 9x13-inch baking dish. Spread the sour cream on top of the beans and then top with cheese.

Bake at 350 for 25-30 minutes - until cheese is bubbly. Serve with Fritos.

Homemade Mozzarella Sticks

Homemade Mozzarella Sticks
These are easy and absolutely DELICIOUS! The crispy outside filled with ooey gooey cheese makes for one addictive and tasty appetizer!

Ingredients:

2 cups vegetable oil

10 to 12 mozzarella sticks

2 eggs

1 Tablespoon milk

¼ cup flour

1 cup Italian style breadcrumbs

½ cup Panko crumbs

Marinara sauce to dip

Instructions:

Heat oil in a small pan over medium heat.

In small bowl, whisk milk and eggs together.

On a large plate mix breadcrumbs and Panko.

Coat cheese sticks in flour and then dip into egg mixture. Next, dip cheese into breadcumb mixture. Dip once again into eggs and back into the breadcrumb mixture. Repeat with each cheese stick.

With tongs, carefully drop cheese into oil and cook for 1 to 2 minutes. Drain on paper towels and serve with marinara sauce.

Sausage and Pepperoni Puffs

Sausage & Pepperoni Pizza Puffs

Ingredients:

3/4 cup flour 

3/4 tsp baking powder 

1/2 tsp garlic powder

3/4 cup whole milk 

1 egg, lightly beaten 

4 oz mozzarella cheese, shredded (about 1 cup) 

2 oz mini pepperoni, (about 1/2 cup)

4 oz sausage, cooked and crumbled 

1/2 cup pizza sauce

Instructions:

Pre-heat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, garlic powder and baking powder; whisk in the milk and egg. Stir in the mozzarella, sausage and pepperoni; let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

Lighter Buffalo Chicken Mac and Cheese

Lighter Buffalo Chicken Mac and Cheese

Yields: 5-6 servings

Ingredients:

8oz Rotini

1lb Chicken breasts, chopped into bite-sized pieces

2 Tablespoons butter

2 garlic cloves, minced

2 Tablespoons all-purpose flour

1-1/2 cups milk

6oz plain Greek yogurt

4oz shredded cheddar cheese

3 Laughing Cow Blue Cheese Wedges, crumbled into pieces

1/4 cup + 2 Tablespoons buffalo wing sauce, divided

1/2 cup Panko bread crumbs

Instructions:

Preheat oven to 350 degrees. Cook rotini in a big pot of salted, boiling water until just under al dente. Pasta should still have a bit of a bite to it as it will finish cooking in the oven. Drain then set aside.

Meanwhile spray a large skillet over medium-high heat with nonstick spray then add chicken, season with salt and pepper, and then saute until no longer pink. Remove to a plate then set aside.

Turn heat down to medium then melt butter in the skillet, add garlic, and saute for 30 seconds. Sprinkle in flour then whisk until smooth and cook for 1 minute. Slowly pour in milk while whisking then cook until thickened, 2-3 minutes. Turn off heat then add in Greek yogurt, cheddar cheese, and Laughing cow cheese. Stir until smooth then stir in 1/4 cup buffalo wing sauce.

Add cooked pasta and chicken to the skillet then stir to combine. Transfer mixture to an 8x8 baking dish then top with panko bread crumbs and drizzle over remaining 2 Tablespoons buffalo wing sauce. Bake at 350 degrees for 25-30 minutes, or until cheese is bubbly and bread crumbs are light golden brown. Let rest for 5 minutes before serving.

What's for Dinner

Monday- Cashew Chicken Lettuce Wraps
Tuesday- Lighter Buffalo Chicken Mac & Cheese
Wednesday- Nachos
Thursday- Pizza
Friday- WMHS football game
Saturday- Football Saturday
Sunday- Brats 

King Ranch Chicken and Rice Casserole

King Ranch Chicken and Rice Casserole

Yield: 6 servings

Ingredients:

12 oz cooked, chopped chicken

1 can (10 3/4 ounce) Cream of Chicken Soup

1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies

8 oz Velveeta cheese, cubed

1/2 cup chicken broth or water

2 cups instant white rice

2 cups water

1/2 cup cheddar cheese

Instructions: 

Preheat oven to 350. Spray a 9x13-inch pan with cooking spray. Set aside.

In a medium saucepan, bring 2 cups water to a boil. Add instant rice, cover and turn off heat. Allow to stand for 5 minutes, until all water is absorbed.

In a microwave safe bowl, melt Velveeta cheese on high 60 seconds in the microwave. Stir in soup, chicken broth and Rotel tomatoes. Microwave on high and additional 1-2 minutes, until smooth. Stir in chopped chicken and rice. Pour rice mixture into prepared pan. Top with 1/2 cup cheddar cheese.

Bake for 20-25 minutes, until cheese is melted and bubbly.

* I used one cup of regular rice and cooked it according to the package instructions instead of minute rice. 

What's for Dinner

Monday- King Ranch Chicken and Rice Casserole
Tuesday- French Dip Sandwiches
Wednesday- Pizza
Thursday- Pizza
Friday- WMHS football game
Saturday- Six Flags
Sunday- 

Chicken Enchilada Dip

Chicken Enchilada Dip

Ingredients:

1 pound skinless, boneless chicken breast halves

8 oz package cream cheese, softened

1 cup of mayonnaise

1 cup of shredded Cheddar cheese

4 oz can diced green chile peppers

1 jalapeno pepper, finely diced (Optional)

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.

Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.

Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers (and jalapeno pepper, if you choose). Transfer the chicken mixture to a medium baking dish.

Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.

Bacon Cheeseburger Crescents

Bacon Cheeseburger Crescents

These are great for tailgating!

Ingredients:

1 lb lean ground beef

8 slices pre-cooked bacon, chopped

8 oz Velveeta cheese (I used 2%)

1 Tbsp Worcestershire sauce

1 Tbsp dried minced onion flakes

2 cans refrigerated crescent rolls (I used low-fat)

Instructions:

Preheat oven to 375.

Brown meat in skillet, drain and return to pan.  Stir in Worcestershire, onion flakes and bacon.  Slowly melt cheese in skillet.

Separate crescent rolls into triangles.   Place 2 tablespoons of the meat mixture on the wide end of each crescent.  Roll up and place on lightly greased baking pan.

Bake for 12-15 minutes, until golden brown.

Mexican Pull-Apart Pizza

Mexican Pull-Apart Pizza

Yields: 16 servings

This was a big hit in our family and perfect for any football viewing party!

Ingredients:

1 cup tomato sauce

1/2 cup salsa

1 packet taco seasoning, divided

1/2 lb lean ground beef

6 Tbsp water

2 cans french bread dough

2 cups mexican cheese

olives

tomatoes

green onions

Instructions:

Preheat oven to 400. Lightly grease a round pizza pan or pizza stone.

In a small saucepan, combine tomato sauce, salsa and half of taco seasoning. Simmer for 5 minutes and remove from heat.

In a small skillet, brown ground beef. Drain fat; add remaining half of taco seasoning and water. Simmer for 5 minutes. Remove from heat.

Place one loaf of refrigerated dough on cutting board. Cut dough in half lengthwise. Slice each dough half crosswise into 16 slices for a total of 32 bread dough slices. Repeat with remaining dough. You will have a total of 64 bread dough slices when you are done.

Arrange dough slices on pizza pan or pizza stone. Top with taco sauce, cheese, taco meat and veggies.

Bake 14–16 minutes or until crust is golden brown.