Easy to Make School Night Dinners

When you’re a mom, working or not, you know things can get hectic quickly some school nights. Shuffling one child to dance classes. Racing to basketball practice. Before you know it, you’re hitting up the nearest drive thru to grab a quick bite to take home for dinner. Instead of turning to greasy hamburgers and fried foods, try out these easy weeknight meals.

Pizza Bread

Just about every kid we know loves pizza so you won’t be disappointing anyone at the table with this pizza bread recipe.

What You’ll Need

1 loaf of French bread, sliced into 1/2-1 inch pieces

Grated Parmesean Cheese or Shredded Mozzerella

Spaghetti or Pizza Sauce

Pepperoni slices or any other toppings you might enjoy

Fix it Fast:

1. Place bread slices on a cookie sheet.

2. Layer sauce, cheese, then toppings

3. Bake at 450 for 10-15 min

Serve with prewashed salad and/or carrot sticks with ranch dip

Quick Chicken Taquitos

A lightly flavored Mexican dish that will not be too bold for your child that isn’t too adventurous.

What You’ll Need:

1. 1 can of cooked chicken

2. 4 oz of sour cream

3. 1 cup shredded cheddar cheese

4. Soft tortilla shells

Fix it Fast:

1. Mix chicken, cream, and cheese.

2. Spoon mixture onto tortilla shells and wrap shells burrito style (closed ends).

3. Spray baking sheet and outside of shells with cooking spray (we recommend olive oil spray).

4. Bake at 450 for 12-15 minutes or until shells are lightly brown.

Serve with Mexican style rice (we like this because it’s prepacked and usually cooks quickly).

Ham and Cheese Roll-ups

This cresent roll meal is a classic go to for many moms. It’s super easy to prepare and cooks in under 30 minutes!

What You’ll Need:

1. 1-2 cans of cresent rolls (we prefer Pillsbury)

2. Ham slices

3. Cheese slices

Fix it Fast:

1. Grease a cookie sheet.

2. Unroll rolls and layer with ham and cheese.

3. Roll up cresent rolls and place about 2 in. apart on baking sheet.

4. Cook at 350 for 20-25 min, or until lightly golden brown.

Serve with broccoli (frozen broccoli cooks in under 5 minutes in the microwave), green beans, or corn.

Simple Minestrone Soup

We love a good bowl of soup on a cold wintery day. The veggies in this recipe are available year round so they’re always available at your local market and fresh! Make a batch to eat now or freeze some for later!

What You Need:

1 tablespoon olive oil

1 small onion, chopped

2 medium carrots, sliced

1 stalk celery, sliced

1 clove of garlic, finely chopped (or substitute with 1 teaspoon garlic powder)

1 tablespoon pot herbs (or substitute with a teaspoon of oregano and basil)

1 can chicken broth (about 2 cups)

1 can diced tomatoes (also add one can water)

1 can white kidney beans, rinsed and drained

1/2 cup frozen peas

1 cup cooked elbow macaroni

Fix it Fast

1. In a large pot, heat oil over medium/high heat.

2. Add onion, carrots, celery, garlic, and herbs.

3. Cook, stirring until onions look slightly wilted.

4. Add broth, tomatoes, water and beans. Bring to a boil, then turn heat on low and simmer 10 minutes or until carrots are tender.

5. Add peas and macaroni to hot soup, sprinkle with Parmesan cheese, and serve!

What We Love Right Now October 26, 2011: Wickedly Cute No-Bake Witch Hat Cookies

We’re kind of on a no-bake kick around here, but why not? If it’s easy, yummy, and looks good in the end, then it seems to be worth sharing in our book! If you’re on the hunt for a last minute Halloween treat these witch hats are for you! They only require 3 ingredients and almost no time to make!

What You’ll Need:

1 pkg. Fudge Stripe Cookies

1 bag Hershey’s Kiss

Orange Icing

Fix it Fast:

1. Place cookies chocolate side down.

2. Squeeze icing onto center of the cookie, making a circular shape.

3. Place Kiss on icing, flat side down.

Pumpkin Dip

If you’ll be entertaining at all this fall season consider this sweet pumpkin dip as an appetizer. Whip it up in minutes and wow your guests!

Pumpkin Dip

What You Need:

4 c. powdered sugar
2 (8 oz.) pkgs. cream cheese
1 can (30 oz.) pumpkin pie filling
2 tsp. cinnamon
1 tsp. ginger

Fix it Fast:

1. Combine sugar and (softened) cream cheese until well blended.

2. Beat in remaining ingredients.

3. Store in an airtight container and place in the fridge to cool and set.

Serve this dip up with gingersnaps or graham cracker sticks.

Easy Baked Apples

We love this apple dish. They are a perfect autumn treat, easy to make, and smell delicious while baking!

Easy Baked Apples

What You Need:

10 apples, peeled, cored, and sliced

1 cup brown sugar

2 tsp cinamin

Fix It Fast:

1. Preheat oven to 350.

2. Mix apples, sugar, and cinnamin in a large bowl.

3. Place apple mixture in large baking dish.

4. Bake 45 minutes, stirring apples every 15-20 minutes.

Serve as a dessert with vanilla ice cream or use as a side with your favorite fried chicken or grilled pork chop dish.

Black Bean & Zucchini Quesadillas

It’s no secret that kids love quesadillas. They are a small, bite-sized, and a fun little shape. They are also fun to make if you want to get their help in the kitchen! This recipe is perfect for a hot summer night when you’re tired of meat-filled meals and need something a little lighter on the menu.

Black Bean & Zucchini Quesadillas

What You Need:

2 pounds zucchini, grated
30 oz canned black beans, drained
12 oz Monterey Jack, grated
2 green onions, chopped
1 jalapeño, minced (optional)
8 eight-inch flour tortillas
olive oil

Fix It Fast:

1. Combine zucchini, beans, green onions, and jalapenos in a bowl. Toss well and set aside.

2. Brush one side of each tortilla with oil. Place four tortillas oil side down and spread each with one fourth of the zucchini-bean mixture. Top each one with an oil-side-up tortilla.

3. Place one quesadilla in a frying pan and cook over medium heat for 3 minutes on each side, until golden.

(you can also add other veggies like corn or tomatoes to the quesadillas if you choose!)

Serve with chips and salsa, corn, spanish rice, and cornbread muffins.

Easy, No Bake Chocolately Ice Cream Pie

It’s plain to see why we love this pie: No bake and super delicious!

Easy, No Bake Chocolately Ice Cream Pie

What You’ll Need:

1 pint chocolate ice cream, softened
1 pint double chocolate fudge ice cream, softened (if you can not find this variety, any ice cream with fudge will do!)
1 (12 ounce) jar hot fudge topping
1 (9 inch) prepared chocolate cookie crumb crust
1 (8 ounce) container frozen whipped topping, thawed
1 tablespoon chocolate sprinkles

Fix it Fast:

1. Spread the chocolate ice cream into pie crust in an even layer. Freeze for 15 to 20 minutes, or until set. Remove pie from freezer and spread on a layer of hot fudge. You may make this layer as thick as you wish. It is usually difficult to spread, but be sure you DO NOT heat the fudge as it will melt the ice cream layer underneath. Immediately freeze again for 15 minutes, or until set.

2. Remove pie from freezer and spread the double fudge ice cream on top of the fudge layer (if ice cream is too soft, put back in freezer for a few minutes — but DON’T LET PIE THAW or the layers will run together!). After adding the second ice cream layer, freeze again until set.

3. Spread on a layer of whipped topping, and garnish top with chocolate sprinkles. Return pie to freezer until ready to serve!

Makes approximately 10 servings.

Chocolate Chip Dip

This yummy dip recipe is just what every kid ( and every kid at heart) is sure to love. Serve it up with graham cracker sticks, apple slices, or mini pretzels if you’re in the mood for a little something salty and sweet.

Chocolate Chip Dip Recipe

What You Need:

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners’ sugar
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 cup (6 ounces) miniature semisweet chocolate chips
Graham cracker sticks
Fix it Fast:

In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks.

Recipe and image from Taste of Home

Party Nachos

If you’re planning a get together anytime soon, these nachos are a must! They are so easy to make and absolutely delicious.

Party Nachos

What You’ll Need:

1 carton (18 ounces) refrigerated fully cooked barbecued shredded pork
1 package (12-1/2 ounces) nacho tortilla chips
2 cups (8 ounces) shredded Mexican cheese blend
1/2 cup sour cream
1/2 cup salsa
1/2 cup shredded lettuce
1/4 cup thinly sliced green onions
1/4 cup sliced ripe olives, optional

Fix it Fast:

1. Heat pork according to package directions. Place tortilla chips on a large microwave-safe serving plate. Layer with pork and cheese.
2. Microwave, uncovered, on high for 1-2 minutes or until cheese is melted. Top with sour cream, salsa, lettuce and onions. Sprinkle with olives, if desired. Makes about 12 servings.

Our Best Mocktail Recipes

We love mocktails! They are fun looking – just like cocktails. And, one major plus, they don’t give you a sick feeling in the morning – unlike cocktails! Mocktails aren’t just for adults either, they can be a lot of fun for children too. Especially for tweens and teens. What a great teen party addition! Here are a couple of our favorite mocktail recipes!

Virgin Pina Colada

What You’ll Need:

1 cup ice
1 1/4 cups pineapple juice
1/2 cup milk
1/2 cup heavy cream
2 tablespoons white sugar

Fix it Fast:

1. In an electric blender, blend ice, pineapple juice, milk, cream, and sugar and blend until smooth.

Tornado Twist

What You’ll Need:

12 fluid ounces cranberry-raspberry juice
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage

Fix it Fast:
1. In a pitcher, mix cranberry-raspberry juice with lemon-lime soda. Pour over ice and serve.

Tickle Me Pink

What You’ll Need:

1/4 cup sparkling cider
1/4 cup cranberry juice
1/4 cup pineapple juice
whipped cream

Fix it Fast:

1. Mix sparkling cider with pineapple and cranberry juice. Top with whipped cream.

Passion Punch

What You’ll Need:

3/4 cup club soda or ginger ale
1 Tablespoon cranberry juice
1 Tablespoon lemon juice
1/4 cup passion fruit syrup

Fix it Fast:

1. Add fruit juices and passion fruit syrup to glass and stir until mixed. Top with club soda. Stir briskly.

2. Add a cherry on top for fun!

Fruit Salsa

Fruit Salsa

What You’ll Need:

1 pint fresh strawberries, chopped
1 large banana, chopped
1 Red Delicious apple, chopped
1 kiwifruit, peeled and chopped
1/4 cup fresh lemon juice
1/4 cup sugar
1/4 teaspoon ground nutmeg
1 1/4 teaspoons ground cinnamon, divided
4 (7 1/2-inch) flour tortillas
Vegetable cooking spray
2 tablespoons sugar

Fix it Fast:

1. Combine strawberry, banana, apple, and kiwi. Stir together lemon juice, 1/4 cup sugar, nutmeg, and 1/2 teaspoon cinnamon; toss with fruit. Chill.

2. Cut each tortilla into eighths. Arrange pieces on baking sheets. Lightly coat with cooking spray. Combine remaining 3/4 teaspoon cinnamon and 2 tablespoons sugar. Sprinkle over tortilla chips.

3. Bake at 350° for 6 to 8 minutes or until lightly browned. Serve with fruit salsa.

Sweet Potato Chips

If you haven’t noticed, sweet potato fries have taken the restaurant menu over! It seems every where we go they are offered and if they aren’t offered they are being offered in a test market in a larger city. Kids love sweet potato fries. Are they more healthy than white potatoes? Just by a little. They are a great source of vitamin A and have a little more vitamin C than white potatoes. We think they taste a little better and offer a little more color at meal times too. Here is a super quick and easy recipe for sweet potato chips, a perfect pair for your grilled burgers, ham sandwiches, or pb&j’s.

Sweet Potato Chips

What You’ll Need:

2 medium sweet potatos

2 teaspoons vegetable oil

1 teaspoon sugar

1/2 teaspoon cinnamon

Fix it Fast:

1. Preheat over to 400 degrees. Spray a large baking sheet with cooking spray.

2. Wash and peel sweet potatoes. Cut into thin slices and place in a large bowl.

3. Pour oil into your hands and gently rub onto potato slices. Sprinkle with sugar and cinnamon. Toss gently to coat evenly.

4. Place slices as a single layer on baking sheet and bake for 20 minutes. Check for desired crispiness. Remove from oven and cool 5 minutes.

**For a spicier version try seasoning with garlic powder, cayenne pepper, and chili powder

Creating a Marvelous Memorial Day Menu

1. In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.
2. Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.
3. Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.
4. Stir mayonnaise into cold potato mixture. Add celery, onion and chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time.

Serves 16

Raspberry Sweet Tea

For your nonalcoholic drinkers this is a yummy, refreshing tea to serve up with your Memorial Day menu.

What You’ll Need:

4 quarts water

Sugar substitute equivalent to 1 cup sugar

10 individual tea bags

1 package (12 ounces) frozen unsweetened raspberries, thawed and undrained

3 tablespoons lime juice

Fix it Fast:

1.In a large saucepan, bring 2 qts. of water to a boil. Stir in sugar substitute until dissolved. Remove from the heat.

2. Add tea bags; steep for 5-8 minutes. Discard tea bags.

3. In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice and lime juice to the tea.

4. Transfer tea to pitcher and refrigerate until chilled. Serves 15

Super Duper Strawberry Shortcake

Top off your meal with this delicious shortcake!

What You’ll Need:

1 quart fresh strawberries (or more if you like)
1/2 cup sugar
8 ounces cream cheese, softened
1 cup powdered sugar
1 (8 ounce) container frozen whipped topping
1 (14 ounce) angel food cake, cut into cubes (make it easy and buy the cake already made!)

Fix it Fast:

1. Wash, stem, and cut strawberries in half.
2. Add sugar; toss and mix well.
3. Chill.
4. Beat cream cheese and powdered sugar well.
5. Fold in whipped topping and cake cubes.
6. Spread cake into an ungreased 13×9 dish.
7. Cover and chill for at least 2 hours.
8. Cut cake into squares and top with strawberries (add blueberries and whip cream too!).

Serves 12

Do you have a great recipe you’re cooking up for the long weekend? We’d love to hear about it. Leave us a comment!

Summer Pasta Salad

This makes  a great, healthy meal for a night when you’re in a hurry!

Summer Pasta Salad

What You’ll Need:

Sweet Jalapeno Ribs

We love this recipe courtesy of Southern Living. It’s cooked in the slow cooker, but we like it for any time of year!

Sweet Jalapeno Ribs

What You’ll Need:

2 (16-oz) cans pinto beans, drained
3 lbs country-style pork ribs, trimmed
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 medium onion, chopped
1 (10.5 oz) jar red jalapeno jelly (I used Braswell’s brand)
1 (5 oz) bottle A-1 steak sauce
2 jalapeno peppers, seeded and finely chopped (optional)

Fix it Fast:

Place beans in slow cooker.  Set aside.

Cut ribs apart, if necessary.  Sprinkle with garlic powder, salt & pepper.  Place ribs on a rack in a broiler pan (If you do not have a pan,  just use a foil-lined cookie sheet with a lip).

Broil 5-1/2 inches from heat (with electric oven door partially open) 18-20 minutes or until well browned, turning once.

Add ribs to slow cooker, and sprinkle with onion.

Combine jelly, steak sauce and chopped peppers in a saucepan.  Cook over low heat until jelly melts.  Pour over ribs and stir gently.

Cover and cook on High for 5-6 hours or on Low for 9-10 hours.

Serve it with: cornbread muffins and twice baked potatoes or mashed potatoes.

Cobb Salad~Perfect for Summer!

We love a good salad! Cobb salad makes a dish for a potluck gathering or a perfect lunch meal on a summer day. Easy prep and ready within an hour-it doesn’t get any better!

Cobb Salad

What you need:

• 6 slices bacon
• 3 eggs
• 1 head iceberg lettuce, shredded
• 3 cups chopped, cooked chicken meat
• 2 tomatoes, seeded and chopped
• 3/4 cup blue cheese, crumbled
• 1 avocado – peeled, pitted and diced
• 3 green onions, chopped
• 1 (8 ounce) bottle Ranch-style salad dressing

Fix it fast:

1. Place eggs in saucepan; cover completely in cold water. Bring to a boil. Cover, remove from heat and let eggs stand in hot water about 10 minutes. Remove from water, cool, peel, and chop/slice.

2. Fry bacon in large skillet. Cook over medium/high heat. Drain fat. Crumble bacon and set aside.

3. Divide shredded lettuce and place in large bowl or individual plates.

4. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.

5. Drizzle with dressing and enjoy!

Image credits eater.com

Baked French Toast

This casserole like dish makes a yummy breakfast. Just chill overnight, then bake and serve.

Baked French Toast

What You Need:
2 (8 oz.) pkg. cream cheese, cubed

8 slices heavy bread, cubed

1 doz. eggs, slightly beaten

1 1/2 c. milk

1/2 c. maple syrup

1/2 tsp. cinnamon

Fix it Fast:

In 9 x 13 inch baking dish, combine 1/2 of bread cubes all cream cheese cubes and add remaining bread cubes.

Mix eggs, milk, syrup together in large bowl. Pour over cube mixture. Cover with plastic wrap and let stand in refrigerator overnight. Bake 45 minutes to 1 hour at 350 degrees. Serve with warm syrup. Serves 6 to 8.

Scrumpticous Cinco de Mayo Recipes

Cinco de Mayo is one of the most fun holidays to celebrate here in the states. What better excuse is there to have some yummy Mexican cuisine? If you plan on staying at home instead of dealing with the crowded hot spots this Cinco de Mayo, we have a few recipes you should try!

Shredded Beef Chimichangas

These are so yummy and easy to make–oven fried vs. deep fried for easy home cooking!

What You Need:

1. 2 pounds boneless beef chuck roast, trimmed of fat

2. 1/4 cup water

3. 1/2 cup beef broth

4. 3 tablespoons red wine vinegar

5. 2. tablespoons chili powder

6. 1 teaspoon ground cumin

7. 4, 8 in. tortilla

8. 3. tablespoons butter, melted

9. 1 cup salsa

10. 1/2 cup shredded Monterrey Jack Cheese

11. 1/2 cup sour cream

Fix it Fast:

1. Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour mixture over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
2. Preheat oven to 500 degrees F (260 degrees C).
3. Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
4. Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.

Serve with: chips and salsa

Quick Chicken Enchilada Casserole

We love a good casserole because it is one of the simplest way to cook!

What you need:

1. 4 skinless, boneless chicken breast halves

2. 18, 6 in corn tortilla cut in half

3. 1 28 oz can green chile sauce

4. 1 16 oz package shredded Monterrey Jack cheese

5. 1 oz container low fat sour cream

6. garlic salt, to taste

Fix it Fast:

1. Preheat oven to 350 degrees and lightly grease a medium baking dish.
2. Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes, until no longer pink and juices run clear. Cool, shred, and set aside.
3. With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed. (If you do not have a gas burner use grill or just warm in microwave a few seconds)
4. Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce.
5. Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving. Top with sour cream (or your favorite salsa!).

Serve with: Mexican Style Rice

Cool Coconut Margarita

What You Need:

2 cups ice

3/4 cup coconut cream

4 1/2 oz tequila

1 1/2 oz triple sec

1/4 cup sweetened coconut flake

Fix it Fast:

Fill a blender with ice; add the coconut cream, tequila, and triple sec; blend at high speed until smooth. Scatter the coconut onto a plate. Wet the rims of four glasses. Dip the glass rims in the coconut. Serve the margaritas in the prepared glasses.

Recipes adapted from allrecipes.com

Tangy Baked Italian Chicken

This dish is SO simple and perfect for any night you might be in a crunch! It is so tender and moist. For extra flavor add some garlic powder and Italian seasoning to the bread crumbs before breading your chicken…yum, yum!

What You’ll Need:

• 4 skinless, boneless chicken breasts
• 1-2 cups Italian-style salad dressing (depending on how tangy you want your chicken to taste)
• 1 cup Italian-style dried bread crumbs

Fix it Fast:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken breasts in a 9×13 inch baking dish. Pour salad dressing over chicken. Cover dish and refrigerate for 30 minutes to 1 hour.
3. Roll each chicken piece in stuffing crumbs. Return to baking dish. Cover with aluminum foil and bake in the preheated oven for about 45 minutes or until chicken is cooked through and juices run clear.

Perfect Sides: Salad, Garlic Bread, Steamed Broccoli, Corn, Sauteed Vegetables

Easy Easter Breakfast Casserole

If you’re hosting Easter brunch this year you might be feeling the stress already. Wouldn’t it be so nice to wake up Easter Sunday to a clean house, a dining table set, and a meal ready for your guests? Your Easter Morning may not happen quite like that, but we’ve got a breakfast casserole that is so simple you’ll have a wonderful Easter feast ready in no time!

Easy Easter Breakfast Casserole

Thinking of hosting a brunch this year? We love the idea of Sunday brunch and think it is a great way to spend Easter with your family and friends. This breakfast casserole is SO simple (and yummy!).

What you’ll need:

8 slices of bread cubed

1/2 cup of butter, melted

2 cups milk

1/2 tsp. salt

1/2 tsp. dry mustard

5 eggs

1/2 lb. shredded cheddar cheese

2 cups diced ham OR cooked sausage

4 oz. mushrooms

Fix it fast:

1. Grease a 9×13 pan.

2. Mix bread and butter together. Add cheese, ham/sausage, and mushrooms to mix.

3.  Place mixture in baking dish.

4. Beat eggs. Add milk and seasoning to eggs. Pour egg mixture over the bread mix in your baking dish.

5. Cover with foil and refrigerate over night.

6. Bake for one hour at 325.

7. Remove from oven and let stand for 10 minutes.

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