Moon Pie

I'm not exactly sure where I acquired this recipe, but I'm sure glad I did. It's gotta be one of my favorite dessert recipes EVER! My kiddlets have been begging me to make it for a few weeks now, and I finally got around to making them the happiest little kids on the MOON!
What's your all time favorite dessert? Ya know...the one that really makes your mouth water and your eyes roll back in your head???

MOON PIE
Crust:
1 cup water
1/2 cup butter or margarine
1 cup flour
4 eggs, room temperature


Preheat oven to 400°.
Bring water and butter to a boil. Rapidly mix in flour until it makes a pastry ball.
Let it cool for about 10 - 15 minutes.
Beat in eggs one at a time until well combined. (I use my hand mixer.)
Spread onto 11x14 inch sprayed baking sheet.
Bake at 400° for 25 - 30 minutes. It will look all bumpy and wavy when it comes out.
Let cool.


Topping:
2 large boxes instant vanilla pudding (I use sugar free - fat free)
8 oz softened cream cheese (I use fat free with this too)
8 oz Cool Whip or whipped cream
Magic Shell Chocolate Syrup


Mix pudding according to package directions. Add softened cream cheese and combine well.
Spread mixture over the crust. Top with a layer of Cool Whip then drizzle with Magic Shell.
Refrigerate until ready to serve.


Here's my menu this week...
MONDAY - Ham & Cheese Casserole, Swiss Chard, Cornbread
TUESDAY - Tater Tot Taco Salad
WEDNESDAY - Leftovers
THURSDAY - Red Mac & Cheese, Green Salad, Cheese Toast 
FRIDAY - German Pancakes, Bacon, Fresh Fruit
SATURDAY - Sticky Buffalo Chicken, French Fries, Fresh Veggies & Dip
SUNDAY - Chicken Rolls, Rice, Green Beans, Fluffy Jello

Have a wonderful week!

Mexican Rice

We LOVE Mexican food at our house! For quite a while now I've been trying to copy a recipe for the rice at one of our favorite Mexican restaurants, and I think I finally succeeded! Even Buckaroo #1, who claims to not like eating there (yeah, right!), said it tasted awesome. I hope you will enjoy it as much as we did!

Mexican Rice

1/4 cup butter

1 medium onion, finely chopped

2 cloves garlic, minced (I use a garlic press...♥ it!)

3 1/2 cups chicken broth

1 8 oz can tomato sauce

2 cups long grain white rice

1 Tbs cumin

1 tsp salt

1/2 tsp black pepper

(Diced green pepper, diced green chilies or diced jalapenos optional) 

Heat oil in a saucepan over medium-high heat.
Add onion and cook for about 5 minutes. 
Add garlic and cook for another minute.
Stir in rice and  cook for about 3 minutes.
Add chicken broth, tomato sauce, cumin, salt and pepper.
Bring to a boil. Stir then cover. Reduce heat to low and simmer for about 30 minutes. Fluff with fork and serve.
Super yummy stuff!

Here's my menu for this week... 
MONDAY - Santa Fe Chicken Salad
TUESDAY - Coconut Shrimp, Angel Hair Pasta & Mizithra, Steamed Veggies
WEDNESDAY - Leftovers
THURSDAY - Chicken & Dumplings
FRIDAY - Ham & Cheese Mini Frittatas
SATURDAY - Pigs in a Blanket, Mac & Cheese, Fresh Veggies & Dip
SUNDAY - Chicken Enchiladas Verde, Corn on the Cob, Grilled Pineapple

Have a happy week!

Menu Monday - Sweet & Sour Meatballs

Wow...my little wanna' be cooking blog just hit 1000 viewers today. I know that doesn't sound like much, but it still makes me feel good. Ü  Thanks to everyone who keeps coming back! Hopefully you're enjoying some of my recipes.
The recipe I want to share today is probably one that most people have heard of by now, but out there somewhere, is someone looking for that quick, throw it together meal. I love this one because it's pretty versatile and it really doesn't get much easier than this.

Sweet and Sour Meatballs
1 16 oz pkg frozen meatballs or homemade meatballs (depends on what I have in the freezer)
1  12 oz bottle chili sauce
1  18 oz jar grape jelly (or 16 oz can jellied cranberry sauce if you want your sauce more tangy)

Combine jelly and chili sauce in a crock pot set on high heat. Mix in the meatballs. Cook on high for 1 - 2 hours or low for up to 6 hours. We love to serve them over rice.

It doesn't get much easier than that! I've also made them in a pan on the stove top and cooked until the meatballs were heated through and they still tasted great. I've also used Popcorn Chicken in place of the meatballs and the kids loved it! (Just don't cook as long.) This is definitely one quick meal I always try to have in my pantry/freezer for those days when the menu plan just isn't going to happen. And I never have to worry about the picky eaters...there's rarely any leftovers!

Here's the menu for this week...
MONDAY - Chicken Alfredo, Green Salad, Bread
TUESDAY - Orange Chicken, Teriyaki Rice, Mixed Veggies
WEDNESDAY - Leftovers
THURSDAY - Spaghetti, Green Salad, Garlic Bread
FRIDAY - French Toast Casserole, Fresh Fruit
SATURDAY - Loaded Beef Nachos
SUNDAY - Beef Chuck Roast, Smashed Potatoes, Brown Sugar Carrots, Rolls

Have a great week!!

Menu Monday - Broccoli Salad

I'm sure getting excited for summer. It's so nice to have a more relaxed schedule everyday, the kids can play outside, hardly a cough can be heard and I get to change my menu up a bit with some cool and refreshing comfort foods. Broccoli salad is one of my favorites during the summer and luckily I've been getting broccoli in my Bountiful Basket orders lately, so I've already made it twice to get us in the mood for summer even though it's having a hard time even acting like spring around here lately. Another plus to this simple salad is that my kids love it. Even The Trail Boss, who claims to hate broccoli, will eat it. That makes it a winner in my book!

BROCCOLI SALAD

1-2 bunches broccoli, cut into bite sized pieces (I blanch them to brighten the color)

1/2 red onion, diced

1 1/2 cup cheddar-Jack cheese, shredded

1/2 lb diced bacon, cooked and drained

1/4 cup sliced toasted almonds*

Dressing:

1/2 cup mayonnaise (I use light)

1/4 cup sugar (I've substituted Splenda before and I could taste much difference)

1 tsp red wine vinegar

Mix dressing and combine with remaining ingredients. It tastes best after it's been able to chill in the fridge for a while, but we don't always wait that long. Ü

*To toast the almonds, put them in a non stick pan and sprinkle about 1 Tbs of sugar over the top. Cook over about medium to med. high heat until the sugar starts to melt and almonds start to turn a golden brown. Move them around in the pan a bit so they don't burn.

Now for Menu Monday...I know I'm a few days late, but Buckaroo #3 hasn't felt very good for a few days and has been attached to my side (or my lap if he's having his way) and neither of us has had much sleep. But, better late than, roght?

MONDAY - Crunchy Asian Chicken Wraps, Fresh Fruit

TUESDAY - Baked Penne with Mozzarella, Green Salad, Cheesy Bread Sticks

WEDNESDAY - Leftovers

THURSDAY - Sloppy Joes, Pasta Salad, Fresh Veggies/Dip

FRIDAY - Breakfast Burritos, Fresh Fruit

SATURDAY - Homemade Corn dogs, Onion Rings, Fresh Veggies/Dip

SUNDAY - Chicken Pot Pies, Spinach Salad, Fluffy Jell-o

Hope everyone has a wonderful MOTHER'S DAY!