BBQ Spice Turkey Breast, Three Cheese Mac & Cheese, and Asparagus and Onions

BBQ Spice Turkey Breast

2- 3 to 3 1/2 Pound fresh or frozen turkey breast halves
2 Tablespoons packed dark brown sugar
2 Teaspoon paprika
2 Teaspoon garlic powder
1 1/2 Teaspoon salt
1 Teaspoon ground cumin
1 Teaspoon chili powder
1 Teaspoon pepper

Thaw turkey, if frozen.  Preheat oven to 400*.  Coat a large roasting pan and rack with cooking spray.  In a small bowl stir together brown sugar, paprika, garlic powder, salt, cumin, chili powder, and pepper. Set aside.

Slip your fingers between the skin and meat of turkey breasts halves to loosen skin, leaving skin partially attached at edges.  Lift skin and spread brown sugar mixture evenly under skin and over meat.  Place turkey breast halves, bone sides down, on rack in prepared pan. Insert an oven safe meat thermometer into the thickest part of a breast half. 

Roast, uncovered, on lower rack for 20 minutes.  Reduce oven temperature to 350*.  Roast for 1 to 1 1/2 hours more or until thermometer registers 170 degrees and turkey is no longer pink, occasionally spooning pan juices over turkey.  Cover loosely with foil and let stand for 10 minutes before slicing.  Makes 10 to 12 servings.

Three Cheese Mac & Cheese

1 1/3 Cups dried elbow macaroni

3/4 Cup milk

2 Tablespoon butter or margarine

1/4 Teaspoon ground white pepper

1/8 Teaspoon salt

4oz American cheese, cut into 1/2 inch cubes

1 Cup shredded sharp cheddar cheese

1/4 Cup shredded mozzarella cheese

Preheat oven to 350*. In a 3 saucepan cook macaroni according to package directions; drain and return to saucepan.  Add milk, butter, pepper, and salt to saucepan; stir in American cheese, cheddar cheese, and mozzarella cheese.  Transfer the macaroni mixture to a greased 1 1/2 quart casserole.

Bake uncovered for 15 minutes; stir gently.  Bake about 5 minutes more or until just heated through (Don't over heat the mixture will curdle)  Let stand 10 minutes before serving. Makes 4 main dish servings.

Asparagus with onions

1 Bunch of asparagus

Extra Virgin Olive Oil

Butter

2 Cloves Garlic

In a saute pan heat evoo and butter.  Slice onions and slice asparagus.  Add to saute pan.  Add minced garlic.  Saute until desired doneness. 

Lasagna Soup

1 Pound ground beef
1 Onion, chopped
1 Green bell pepper, chopped
3 Cloves garlic, minced
1 Teaspoon thyme
1 Tablespoon firmly packed brown sugar
1 32oz Box chicken broth
2 14 1/2oz can petite diced tomatoes
1 15oz Can tomato sauce
2 Teaspoon thyme
1/2 Teaspoon salt
2 Cups broken lasagna noodles
1 5oz Package grated Parmesan cheese
2 Cups shredded mozzarella cheese

In a large pot, combine ground beef, onions, green pepper, and garlic. Cook over medium  high heat for 8 to 10 minutes, stirring occasionally, until beef is browned and crumbles.  Drain well.  Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasonings and salt.   Bring to a boil over medium high heat reduce and simmer 10 minutes 20 minutes.  Add noodles and simmer until noodles are tender.  Stir in Parmesan cheese.  Serve with mozzarella cheese.

Rum Cake

This recipe is one of Scott's Grandma's Recipe.  It is so good, it is my family's favorite especially my kids.

Yellow Cake Mix
2 Tablespoon flour
½ Cup water
½ Cup rum
Small package vanilla instant pudding
4 Eggs
½ Cup oil
Topping:
1 cube butter
¼ Cup water
1 Cup sugar
¼ Cup rum
Preheat oven to 350°F.  Grease bundt pan and sprinkle chopped nuts around pan.  Mix all ingredients until smooth.  Pour into pan.  Bake for 45-55 minutes.
Topping:
Mix in saucepan and bring to a boil for 3 minutes. Make sure you boil it the full 3 minutes or the alcohol won't cook all the way out.   Remove cake from oven and leave in pan. Pour sauce over cake and let set for 30 minutes.  Turn cake out of pan.

Sweet Party Mix

This is the original recipes.  I didn't following to the exact.

1 12oz Box Chex
5oz Package slivered almonds
6oz package toasted pecans
3/4 Cup butter
3/4 Cup dark corn syrup
1 1/2 Cup light brown sugar

Preheat oven to 250*.  Lightly grease a large roasting pan.  (I went an bought a disposable one so I didn't have to clean it.)  In a large bowl, mix chex, almonds, and pecans.

In a medium saucepan over medium heat, melt butter, and mix with dark corn syrup and brown sugar.  Pour the mixture oer the chex mix.  Stir and shake to coat all the nuts and cereal. 
Pour the coated mixture into the prepared roasting pan.  Stirring approximately every 15 minutes.  Cook 1 hour in preheated oven, cook for 1 hour in the preheated oven.  Cool on waxed paper and store in airtight containers. 

This is what I used for the mix.
1/2 Box chex
1/2 Box cheerios
2 Handfuls dry roasted peanuts.
1 Bag of sunflower seed kernels
1 Cup mini pretzels
Sprinkle of M&M
1 small package slivered almonds
1 small package macadamia nuts.

Fettuccine Alfredo

10oz. Package fettuccine noodles
1 1/3 Cup whipping cream
2/3 Cup 2% milk
1/3 Cup butter
1/4 Teaspoon oregano
1/2 Teaspoon garlic powder
1/4 Teaspoon pepper
1/4 Teaspoon salt
1/3 Cup Parmesan cheese

Directions:

Mix cream, milk and butter in a large skillet. Add oregano, garlic powder, pepper, and salt.  Bring to a boil and then simmer until sauce is decreased by half and thickened.  Stir in Parmesan cheese.  I normally add chicken, fresh mushrooms and broccoli and let it cook just a little bit longer.  This time I used fresh asparagus.  Then I serve it with garlic bread.

Energizing Granola

Everyone needs energy. This recipe is loaded with fiber and vitamins and is sweet and crunchy.  Kids love it, and so will you.  With its nutritious mix of dried fruits, nuts, seeds and oats, it might even help you keep up with your kids.  So instead of chips and cookies, keep a batch of this granola on hand.  It's ideal for lunch boxes, road trips and camp outs, too.

2 1/2 cups old fashioned oats
3/4 cup chopped walnuts
1/2 cup unsalted sunflower kernels
1/3 cup packed brown sugar
1/4 Cup flaked coconut
1/4 cup toasted wheat germ
2 Tablespoons sesame seeds
2 Tablespoon ground flax seed
1/3 Cup water
2 Tablespoon honey
2 Tablespoon molasses
1 Tablespoon canola oil
3/4 Teaspoon vanilla extract
1/2 Teaspoon ground cinnamon
1/3 Cup dried cranberries
1/3 Cup golden raisins
1/4 Cup dried banana chips

In a large bowl, combine the first eight ingredients.  In a small saucepan, combine the water, honey, molasses, and oil.  Heat for 3-4 minutes over medium heat until heated through. Remove  from heat; stir in the vanilla, salt and cinnamon.  Pour over oat mixture; stir to coat. 
Transfer to a cookie sheet pan coated with cooking spray.  Bake at 350 for 25-30 minutes or until lightly browned, stirring every 10 minutes.  Cool completely on a wire rack, stir in dried fruits.  Store in an air tight container.


Here are a few ways to sneak added nutrition into family meals:
Sprinkle nutrient rich wheat germ on cereal, yogurt and ice cream.  Also can add it to meat loaf and crunch casserole toppings.
For added fiber, sprinkle ground flax seed on salads, soups, and casseroles. Or add a tablespoon to your next smoothie and boost the fiber by 3 grams.

Lime Cupcake with Strawberry Frosting & Dark Chocolate Cupcake

I made my cupcakes mini cupcakes.  I like the minis better than the regular like the recipes says.

Lime Cupcakes with Strawberry Frosting

2 3/4 Cup flour
3 Teaspoons baking powder
1/2 Teaspoon salt
1 Cup shortening
1 2/3 Cup sugar
5 Egg whites
3 Tablespoons lime peel
1 Teaspoon vanilla
1 Cup milk
2 Tablespoons lime juice
1 8oz Package cream cheese, softened
1/2 Cup butter, softened
3 1/2 Cups powdered sugar
1/2 Cup mashed strawberries, well drained
Small strawberries

Heat oven to 350.  Line cupcake pan with liners.  In a medium bowl mix flour, baking powder, and salt.  In a large bowl, beat shortening with electric mixer on medium speed 30 seconds.  Gradually add sugar, about 1/3 cup at a time.  beating after each addition. Beat 2 minutes longer.  Add egg whites, one at a time, beating well after each.  Beat in lime peel and vanilla.  On low speed, alternately add flour mixture about 1/3 at a time, with milk about 1/2 at a time, beating just until blended.  Stir in lime juice,  Divide batter evenly among muffin cups.  Bake 20 to 25 minutes or until toothpick comes out clean.  Cool 5 minutes.  Remove from pan to cooling racks.  Cool completely.  In large bowl, beat cream cheese, butter and powdered sugar until fluffy.  Beat in mashed strawberries until blended.  Frost cooled cupcakes. Top with a strawberry.  Store in refrigerator. 

Dark Chocolate Cupcake

Chocolate Shards:
2 Tablespoons dark chocolate chips

Frosting:
1 1/3 Cups dark chocolate chips
1/4 Cup butter, cut into small pieces
1 Cup whipping cream

Cupcakes:
1 Cup flour
3/4 Teaspoon baking soda
1/2 Teaspoon salt
1/4 Teaspoon baking powder
1/2 Cup boiling water
1/3 Cup unsweetened baking cocoa powder
1/2 Cup butter softened
3/4 Cup sugar
1/2 Teaspoon vanilla
1 Egg

In a small microwavable bowl, microwave 2 tablespoons chocolate chips on high 1 minute, until melted, stirring once halfway through heating.  Pour chocolate onto 12x10 inch sheet of waxed paper; spread in thin layer, forming 3x3 inch square. Place second 12x10 inch sheet of waxed paper over chocolate square; press to release air bubbles.  Roll waxed paper tightly into a cylinder.  Refrigerate until set. 

In a medium bow, place 1 1/3 cups chocolate chips and 1/4 cup butter.  In a microwavable bowl, microwave cream on high 1 minute or until cream begins to simmer.  Pour over chips and butter; beat with whisk until smooth and shiny.  Refrigerate 30 to 45 minutes until completely cooled, stirring occasionally.

Heat oven to 350.  Place paper liners in pan.  In a medium bowl mix flour, baking soda, salt, and baking powder. In a small bowl, mix boiling water and cocoa until dissolved.
In a large bowl beat 1/2 cup butter with electric mixer on medium speed 30 seconds.  Gradually add sugar, beating well.  Beat 2 more minutes.  Beat in vanilla and egg until blended.  On low, alternately add flour mixture and cocoa mixture, beating just until blended.  Divide batter among muffin cups.  Bake 20 to 25 minutes or until toothpick comes out clean.  Cool 5 minutes.  Remove from pan to cooling rack.  Cool completely. 
Beat frosting with electric mixer on medium speed until light and fluffy about 30 seconds.  Frost cupcakes. 

Unroll waxed paper cylinder, causing chocolate to crack, creating shards.  Garnish each cupcake with chocolate shards.  Store in refrigerator. 

Asparagus

I just a simple steam on them, I have a steamer that goes above a pot.  So while I was cooking my linguine I steamed my asparagus.  Then I put them in a dish with a little bit of butter, salt, pepper, and lemon juice.

After I put in the dish I put it in the oven until ready to serve. 

Two Cheese Linguine

1 7oz Package linguine
2 Tablespoon butter or margarine
3 Tablespoon flour
1/4 Teaspoon salt
1/8 Teaspoon pepper
1 1/2 Cups milk
3/4 Cup shredded mozzarella cheese
1/4 Cup shredded Parmesan cheese
2 Tablespoons lemon juice

Cook linguine according to package directions.  Meanwhile in a skillet over low heat, melt butter.  Stir in flour, salt and pepper until smooth.  Gradually stir in milk.  Bring to a boil;  boil and stir for 2 minutes or until thickened.  Remove from the heat.  Combine cheeses; toss with lemon juice.  Add to the sauce stir until cheese begins to melt.  Drain linguine; add the cheese sauce and toss to coat. 

Crunchy Onion Chicken

2 Cups French's French fried onions
2 Tablespoons flour
4 (5oz)boneless chicken breasts
1 egg. beaten

Crush french fried onions with flour in plastic bag.  Dip chicken into egg; then coat in onion crumbs.  Bake 20 minutes at 400* until cooked through.

Sizzling Beef and Scallions

This is what I made for dinner tonight not the best picture but you get the idea.  My boys were starving at this point, so I had to hurry and take a picture.

Ingredients:
8oz London broil, sliced into short, thin strips
2 Tablespoons soy sauce
1/4 Cup plus 2 Tablespoon vegetable oil
10 Scallions, green parts thinly sliced, white parts cut into 1" pieces
2/3 Cup chopped red bell pepper
1 Tablespoon finely chopped fresh ginger
2/3 Cup frozen peas, thawed
3 Large eggs, lightly beaten
1/2 Teaspoon sugar
4 Cups cooked white rice, chilled

In a medium bowl, toss the beef with 1 Tablespoon soy sauce.  In a large non stick skillet, heat 2 tablespoons oil over medium high heat.  Add the beef and cook, stirring 2 minutes; transfer to a bowl.  In a skillet, heat 1 tablespoon oil over medium high heat.  Add the scallion whites, bell pepper and ginger, cook stirring for 2 minutes.  Stir in peas. Push the veggies to one side of the skillet, add 1 tablespoon oil and pour eggs until they begin to set, then stir in vegetables.  Add the egg/vegetable mixture to the beef, stir in sugar and remaining 1 tablespoon soy sauce.  Heat the remaining 2 tablespoons oil in the skillet over medium high heat.  Add the rice, breaking up any clumps then cook without stirring until heated through, 2 minutes.  Stir in the beef mixture and scallion greens.

Peach Raspberry Cupcake

This cupcake didn't really turn out for me, but if I had more time to make them instead of 45 minutes before I had to leave.  And if I would have used the fresh fruit in them instead of frozen, I think that is why they didn't set up very well they they baked. The frozen fruit had too much juice.  But I will try these again when the fruit is back in season.

1 Cup white baking chips
6 Tablespoons butter, cubed
1 Package white cake mix
1 Cup 2% milk
3 Eggs
1 Teaspoon vanilla
1 Cup fresh raspberries, you have to use fresh and not frozen, learn by experience
1/2 Cup chopped peeled fresh peaches or frozen unsweetened peach slices, thawed and chopped

Lemon frosting:
1/2 Cup butter, softened
3 Cups confectioners sugar
2 Tablespoons lemon juice
Fresh raspberries and peach pieces, optional

In a microwave, melt chips and butter; stir until smooth.  In a large bowl, combine the cake mix, milk, eggs, vanilla, and melted chips; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.  Fold in raspberries and peaches. 
Fill paper lined muffin cups three fourths full. Bake at 350 for 15-20 minutes or until a toothpick  inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely. 
For frosting, in a small bowl, beat the butter, confectioners' sugar and lemon juice until smooth.  Frost cupcakes.  Top with fruit if desired. 

Rootbeer Cupcakes

1/2 Cup butter, softened
1 Cup packed brown sugar
2 Eggs
2 Cups flour
1 Teaspoon baking powder
1/8 Teaspoon baking soda
1/8 Teaspoon cinnamon
1/8 Teaspoon allspice
1 Cup root beer
1 1/2 Cups whipped topping
12 Root beer barrel candies, crushed

In a large bowl, cream butter and brown sugar until light and fluffy.  Add eggs , one at a time beating well after each addition.  Combine the flour, baking powder, baking soda, cinnamon, and allspice; gradually add to creamed mixture alternately with root beer, beating well after each addition.
Fill paper lined muffin cups two thirds full.  Bake at 350 for 18-22 minutes or until a toothpick comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Just before serving, combine whipped topping and crushed candies; frost cupcakes.  Refrigerate leftovers.

*I couldn't find root beer barrels so I changed the icing on the top of them to a  root beer cream cheese frosting.

Root beer cream cheese frosting:

4 ounces cream cheese, room temperature
1/2 Stick unsalted butter, room temperature
3 Cups powdered sugar
Root beer flavoring, to taste

Cream together cream cheese and butter, add root beer flavoring and mix in powdered sugar.  Taste to see if more root beer  flavoring needs to be added..

Banana Cream Cupcakes

1/2 Cup shortening
1 1/3 Cup sugar
2 Eggs
1 Teaspoon vanilla
2 Cups flour
3/4 Teaspoon salt
1/2 Teaspoon baking soda
1/4 Teaspoon baking powder
1 Cup mashed ripe banana
1/3 Cup buttermilk

Filling:
3 Tablespoons flour
1/2 Cup milk
1/3 Cup butter, softened
1/4 Cup shortening
1 Teaspoon vanilla
2 Cups powdered sugar
Additional powdered sugar, optional

In a bowl, cream shortening and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine flour, salt, baking soda, and baking powder; add to the creamed mixture alternately with bananas and buttermilk, beating well after each addition.  Fill paper lined muffin cups two thirds full.  Bake at 350 for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.

For the filling: in a saucepan, combine flour and milk until smooth.  Bring to a boil.  Cook and stir for 2 minutes or until thickened.  Mixture will be very thick.  Cool to room temperature.

In a bowl, cream butter and shortening until light and fluffy.  Beat in vanilla and cooled milk mixture until smooth.  Beat in powdered sugar.

Cut a 1 inch circle 1 inch deep in the top of each cupcake.  I used a melon baller to remove the top and the insides.  Carefully remove the tops and set aside.  Fill with filling; replace tops.  Sprinkle with additional powdered sugar if desired. 

Goulash

This was a new recipe, it isn't like a normal goulash.  It really is like an Italian one.

1 Pound rotini
2 Pounds ground beef
32oz Can crushed tomatoes
10oz Can tomato sauce
1 Tablespoon oregano
1 Tablespoon basil
1 Teaspoon garlic powder
1 Teaspoon onion powder
1/2 Teaspoon salt
1/4 Teaspoon black pepper
1/2 Cup grated Parmesan cheese

Cook pasta to package directions, drain and set aside.  In drained pot brown ground beef over medium heat and drain.  Reduce heat to low, return ground beef to pot and add remaining ingredients except cheese.  Make sure to rub oregano and basil between palms as you add them to the pot to release the flavor.  When mixture bubbles, stir in pasta and cheese.

Homemade bread (3 Different recipes)

This is the simplest bread recipe ever.  I love it and you can make 4 loaves of bread in an hour.

The one on the left is the normal bread and the one on the right is the Italian bread.

10 1/2 Cups white unbleached bread flour
1/2 Cup sugar
1 Tablespoon salt
3 Rounded tablespoons saf instant yeast
3 Tablespoons liquid lecithin
4 Cups hot tap water

Mix dry ingredients.  Add lecithin and water.  Mix for 1 minute and check consistency.  If dough is too dry, add more water.  If dough is too moist, add more flour. Mix for 5 minutes.  (Do not add water or flour to the dough after it has finished mixing.)  Spray counter and pans with pam.  Shape loaves and cover with a dish towel.  Let raise 25 minutes.  Bake at 350* for 25 minutes.  This recipe makes four loaves of bread.

I half the recipe and only make 2 at a time because I don't have a big enough mixer.

*Squeeze or pour approximately 3 tablespoons of lecithin directly into the bowl.  Do not measure.  When you pour, each tablespoon is the size of a quarter.  So make three quarter size shapes in the dry mixture. 

You can make this into a whole wheat bread also.  Use the same recipe but add one cup of applesauce as part of the hot tap water.  Mix for 10 minutes. 


For the Italian bread:
Use the same recipe for the bread but in the dry ingredients add garlic powder, Italian seasonings, season salt and Parmesan cheese.  Then add all your liquid. 

I didn't icing them before I took the picture so you can see how they look,

For the cinnamon rolls:

Make bread as normal then roll out and add brown sugar, butter and cinnamon.  Roll them up and cut in to rolls.  Let raise for 25 minutes and bake 25 minutes.  Theses are my family's favorite. 

Swiss Steak

This a fix it and forget it meals.

Ingredients:
3 to 4 little cans tomato sauce
2 Beef bouillon cubes
1 onion, chopped
Brown sugar to taste
Salt and pepper
For every 2 cans of tomato sauce put 1 can of water
3 Round steaks cut into 4 inch wide strips

Dredge meat in flour, heat pan with a little EVOO.  While it is browning; in a crock pot mix all the other ingredients.  Cook on low for 6 hours.  Serve with baked potatoes.  The sauce is great on potatoes.

Navajo Tacos

If you need a good home cooked meal that is quick and easy this is the one.  I was in a hurry last night and it was 4:30 and I still had to go to the grocery store and grocery shop for the week.  When I got home it was close to 6:00 and I needed to have dinner done before 7:00, so we could leave again.

I knew I was going to make Navajo tacos for dinner so before I left to go grocery shopping I hurried and made the scone dough so it could raise while I was gone. 

Scone Dough:

1 Package rapid rise yeast
1 Teaspoon salt
2 Tablespoon oil
2 Cups flour
2 Tablespoon sugar
1 Cup warm water
Mix together yeast, flour, salt, and sugar.  Mix well.  Add oil and warm water.  Can put more water if need or more flour.  Knead on floured surface for 5 minutes.  Put in bowl to rise.  Then cook in oil.

If you don't want to make the dough you can use Rhodes rolls. Thaw and let them rise, then stretch and fry them up.

For the chili it is a really quick and easy chili

Chili:

3 Cans Dark kidney beans, undrained
3 Cans pinto beans, undrained
1 Pound hamburger
1 Can tomato soup
2 Cans tomato sauce
Brown sugar to taste
1 Can diced tomatoes with green chiles
3 Beef bouillon cubes
Chili Powder to taste

Brown hamburger.  Drain off any fat.  Add kidney beans, pinto beans, tomato soup, tomato sauce, tomatoes with green chiles, bouillon cubes, chili powder and brown sugar.  Mix it all together and bring to a boil.  I let it boil while I am waiting for the grease to heat up and fry the scones. 

Serve with your favorite toppings.

I was going to get a picture of them but I was in such a hurry, my kids had them ate before I could take one.

The rest of the week I will be posting my menu which consists of:
Swiss Steak with Baked potato and Corn
Goulash with Homemade bread
Sizzling Beef and Scallions
Crunchy Onion Chicken with Two Cheese Linguine

I know that is only 4 meals for 7 days.  When I make my weekly meals I write everyday of the week and then do a meal for the days we will home to eat.  Like this week, I do left overs every Wednesday because my husband has bowling, Thursday my oldest has his Blue and Gold Banquet for scout and they are serving dinner.  Then a party on Saturday.  I am sure I will makes some desserts throughout the week.