Tuesday, May 25, 2010

Ham Roll-Ups

Recipe passed from Grandma Buis to Mother and down to us.

  • 1 box of cream cheese
  • 2 large containers cottage cheese
  • 1 seasoning packet of Onion Soup Mix (NOT both packets that come in the box.)
  • 2-3 packages of very thinly sliced lunch meat

Even though these are called HAM roll-ups, I think the turkey lunch meat is a thousand times better. It is thinner and easier to roll too. We usually buy the pre-sliced meat that you would find near the bologna.

  • Warm cream cheese on the counter until soft.
  • Mix cream cheese, cottage cheese and onion soup mix together until blended and there aren't any big clumps of cream cheese.
Feel free to add more cottage cheese if the onion taste is too strong for your liking.

  • Put small amount onto middle of a slice of lunch meat.
Fold bottom part of meat up. Then fold in the sides and last the top. These keep their shape easier if they aren't over filled and if you stab them with a toothpick after making them.

Good luck getting these onto a serving tray. We eat about half of ours just in the assembling process!

Wednesday, May 19, 2010

Hearty Veggie Lasagna

I used to think lasagna had to be filled with meat in order for it ti be filling. Well I was wrong! Ever since I made this vegetable lasagna, I've never wanted to eat meaty-greasy lasagna! It really is filling, comfort-foody and yet very packed with fresh healthy vegetables. Again, I had to make a lot of changes (I guess I just like to add a lot of food to these recipes!), and those are in Italics, but don't panic if you don't have everything I used. It would probably still taste fine without those, but it's really really fine with those extras!


  • 1 (16 ounce) package lasagna noodles (I used about 3/4 of a package, and it filled the pan still)
  • 1 pound fresh mushrooms, sliced (canned also work, but they're not very tasty, as I learned)
  • 3/4 cup chopped green bell pepper (I didn't have this, so I didn't use it, and I don't think I missed it)
  • 3/4 cup chopped onion (I used minced, dried onion)
  • 3 cloves garlic, minced
  • 2 tablespoons vegetable oil (didn't even use this)
  • 2 (26 ounce) jars pasta sauce (I used only one jar, it seemed less runny that way)
  • 1 teaspoon dried basil
  • 1 (15 ounce) container part-skim ricotta cheese
  • 4 cups shredded mozzarella cheese
  • 2 eggs
  • 1/2 cup grated Parmesan cheese

  • * I used two zucchinis (chopped). Just peel and chop them, and add them to the sauteed garlic/onion. 
  • ** I used a lot of Parsley, Oregano, and Garlic Salt. These made the flavor much more vibrant, with all those vegetables and cheese. 
  • ***I used a bag of fresh baby spinach (I chopped it a  little), and added that to my ricotta mixture. 
  • ****I used two bunches of broccoli and a few chopped baby carrots, and I put them on a plate with a little water, covered the plate with plastic wrap, and microwaved for one minute. Then you just add them to the other vegetables.


  1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
  2. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
  3. Mix together ricotta, 2 cups mozzarella cheese, and eggs.
  4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce with veggies, and Parmesan cheese. Between each layer, sprinkle parsley, oregano, and garlic salt to keep flavor throughout the dish. Repeat layering, and top with remaining 2 cups mozzarella cheese.
  5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Monday, May 17, 2010

Artichoke Bruschetta

I made this with the stuffed pepper recipe. Delicious! A very interesting and yet wonderful combination, with marinated artichoke hearts and Parmesan cheese. Just try it once, I think you'll like it (unless you're Megan's kids.... sorry Megan, but I don't think they'll like the artichokes, but you and Brooks will!). Again, my revisions to the recipe are in italics.


  • 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped (make sure they're marinated, and I used THREE jars for one big loaf of french bread)
  • 1/2 cup grated Romano cheese (I didn't have Romano, I used Parmesan, still really good!)
  • 1/3 cup finely chopped red onion (um, nope, didn't have this either, so I didn't use it...)
  • 5 tablespoons mayonnaise (I used only ONE tablespoon, and it was perfect. Five is way too much)
  • 1 French baguette, cut into 1/3 inch thick slices
  • I also sprinkled them with some garlic powder, for a little more flavorful kick


 **** Important Tip: After slicing the bread, place on a cookie sheet alone and broil for 1-2 minutes. This will keep the bread crunchy and not soggy when it broils with the artichoke mixture on it*****

  1. Preheat the broiler.
  2. In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet. (I put more Parmesan cheese on top too)
  3. Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned. 

Healthier Stuffed Peppers

I found this recipe on All Recipes (www.allrecipes.com). I've never made these before, and we were all surprised at how great these tasted. They are healthy and yet satisfying, with brown rice, ground turkey (or ground beef), and spaghetti sauce filling. I did make a few revisions, which are in italics on the recipe. Otherwise, this is copied and pasted directly from the website. These are also really great as leftovers the next day. One more thing, don't forget to start this early, because it takes about 45 minutes to cook the rice and defrost/cook the hamburger, and THEN it still bakes for one hour.


Mel, this picture is for you, since you need to see what it looks like!



  • 1 pound lean ground beef (I used ground turkey, which is healthier and not so gross to cook)
  • 1/2 cup uncooked brown rice
  • 1 cup water
  • 6 bell peppers, assorted colors
  • 2 (8 ounce) cans natural tomato sauce (I used one 26-ounce can of regular spaghetti sauce)
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 medium onion, chopped (I only used about 1/4 of an onion)
  • salt and pepper to taste
  • 1 teaspoon Italian seasoning (I didn't have that, so I just put used parsley, oregano, and garlic powder, season to taste)
  • 1/4 cup grated parmesan cheese, optional (I did use this, and it added flavor, so I would recommend it, but you won't die without it. I also put a small amount of mozzarella cheese on top)
  • I also added mushrooms (chopped)
  • I also added about 1/2 a can of olives (chopped)


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 45 minutes. In a skillet over medium heat, cook the beef, garlic and onion until meat is evenly browned and onion is softened.
  3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
  4. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
  5. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender. Sprinkle the peppers with grated parmesan cheese after baking, if desired.

Tuesday, May 11, 2010

Broccolli and Chicken Stir-Fry

I just love the website Just Get Off Your Butt and Bake. This is my third recipe from that website, and it's another winner!

I triple this recipe, but I will post it as written.
2 Tablespoons soy sauce
1 Tablespoon orange juice
1/2 teaspoon red wine vinegar
1 Tablespoon brown sugar
1 teaspoon sesame oil or canola oil
1 teaspoon red pepper flakes (less if desired)
1/2 Tablespoon Cornstarch
1/4 Teaspoon black pepper
1/4 teaspoon garlic powder
1/4 to 1/2 teaspoon ginger
*I added 1 full teaspoon for a triple recipe.
In a small bowl, whisk together the soy sauce, Orange juice, red wine vinegar, brown sugar, oil, red pepper flakes, garlic powder, ginger and cornstarch.  Reserve. 
* Keep in mind that in the pictures above, I have tripled the sauce recipe.  Then, I added 1 cup of water/plus another tablespoon of cornstarch to thicken the sauce,  until the taste was not too strong.  If you are only making a single recipe, you will not have much sauce, therefore it probably won’t be too strong.Set a wok over medium high heat and coat bottom with 1 tablespoon of oil. When the oil shimmers and pops, add 10 to 15 pieces of chicken.  Stir-fry until the chicken is fully cooked through.  Transfer to a plate and repeat the process with the remaining chicken pieces.Add the chicken back to the pan along with the sauce, and let simmer until sauce has reduced down a bit and thickened.  If the sauce doesn’t get as thick as you would like, simply mix :  1 teaspoon cornstarch with 1/4 cup Cold water, and slowly add this mixture to your sauce.
Add the steamed veggies, toss and serve over rice or noodles. 

Sunday, May 2, 2010

Peach Cobbler

I've never before been a fan of cobblers, but this one is really good! Especially when your husband makes it instead of you. :)
Recipe from allrecipes.com

  • 8 fresh peaches - peeled, pitted and sliced into thin wedges (we used 4 cans worth)
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons cornstarch

  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water

  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
  3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
  4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.