Archive for the ‘Tried & True Tuesday’ Category

• From the middle of the hot dog, slice it 1/2 lengthwise.
• Roll the hot dog 90 degrees and repeat so once you slice it you will have 4 legs.
• Roll the hot dog again and this is the tricky part cut each leg into 2 since so you will have 8 legs.
• Boil some water and put the octopus’ in the water and cook.
• If you watch, you will see the legs start to curl up.  Once they are curled up (it does take a little while) you can sit them up on a plate and there you go!  I did end up making some mac & cheese and put the octopus on that.. the kids just thought it was a hoot!

I hope you enjoy! 

Easy Southern Banana Pudding

We found this on the Kraft Foods website and needless to say it didn’t stay around the house long once the kids could eat it. ~wink~

Ingrediants:

• 3 cups of cold milk
• 2 pkgs (4 servings size each) Vanilla Flavor Instant Pudding
• 30 nilla wafers
• 3 med size banana’s sliced
• 1 tub (8 oz) Whipped Topping

Directions:

1. Pour milk into large bowl.  Add dry pudding mixes.  Beat with a wire whisk 2 minutes or until well blended.   Let stand 5 minutes.
2. Arrange half the waffers on bottom and up side of 2 qt serving bowl; top with layers of half each of the banana slices and pudding.  Repeat all layers.  Cover with whipped topping.
3. Refrigerate 3 hours.   Store leftover dessert in refrigerator.

I found this recipe the other day and as you can see, Katie had fun making them we me.  They actually enjoyed them so much that the next morning I asked what they wanted for breakfast and they requested more chicken nuggets!   So I took that as a thumbs up! 

Ingredients:

• 2 chicken breasts ~ Skinned & boned. (the 2nd time I made it I also used chicken tenders as they were on sale and cheaper than the breasts)
• 1 1/2 cups fine dry breadcrumbs
• 1/3 cup Parmesan cheese
• 1/2 tsp salt (I never did use this)
• 1/2 tsp dried basil – optional (I didn’t use this either)
• 1/2 cup melted butter.  (I used it this way the first time and the 2nd time making it I used milk)

Directions:

1. Cut chicken breasts into about 1 1/2 inch squares.
2. Combine dry ingredients in small bowl
3. Dip chicken pieces in melted butter (or milk), then in crumb mixture. 
4. Pat crumbs on to coat.  (I put chicken between 2 pieces of paper towel and patted that way)
5. Place on greased baking sheet and bake at 400 degrees for 15-20 minutes or until lightly browned

Ingredients:

• 1 lb hamburger
• 1 Cup chopped onion
• 1 can kidney beans, undrained
• 1 can tomato soup
• 1/2 to 1 can water
• 2 Tbs chili powder
• 1 Tbs vinegar
• 1/2 tsp salt

Directions:

1. Brown meat with onion
2. Drain meat
3. Add remaining ingredients
4. Cover & simmer for 30 minutes

Yup.. another banana recipe.  I can’t help trying new ones since Save A Lot has banana’s 3 lbs/$1!   This is the recipe I followed, but because I didn’t have yogurt or oil in the house I substituted applesauce for the yogurt and butter for the oil and they still turned out great!

 Ingredients:

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup vegetable oil
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas
• 3/4 cup semisweet chocolate chips

Directions:

1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
2. In another bowl, combine the egg, oil, yogurt and vanilla.
3. Stir into dry ingredients just until moistened.
4. Fold in bananas and chocolate chips.
5. Fill greased or paper-lined muffin cups two-thirds full.
6. Bake at 350 degrees  for 22-25 minutes or until a toothpick comes out clean.
7. Cool for 5 minutes before removing from pans to wire racks.

Meatballs

Ingredients:

• 2 lbs ground beef
• 1 pkg Stove Stop Stuffing
• 1 1/4 Cups of water
• 2 eggs

Directions:

1. Preheat oven to 400 degrees
2. Line 2 (15×10x1.. I used 9×13) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.
3. Place 16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF).
4. Combine half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. (See Tips.) Cool remaining meatballs; freeze for later use. (See Tips.)

Tomato-Basil Cream Sauce Mix

Ingredients:

• 1 jar (14 oz.) spaghetti sauce
•  2 oz. cubed PHILADELPHIA Cream Cheese
• 2 Tbsp. chopped fresh basil in large skillet

Directions:

1. Cook on medium-low heat 3 min. or until heated through, stirring occasionally.
2. Add 16 hot meatballs; stir to evenly coat.
3. Sprinkle with 1/4 cup KRAFT Grated Parmesan Cheese before serving.
4. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

Link to it on Kraft foods

Ingredients:

Crust
1.5 Cups crushed graham crackers
1/2 Cup Melted butter
1/8 Cup water

Pie Filling:
3 to 4 cups of blueberries
7 Tablespoons of Corn Starch
3 Tablespoons of water or grape juice
2 Tablespoons of lemon juice
1/2 teaspoon of Cinnamon
2/3 cup of sugar (or 1/3 cup of sugar & 1/3 cup of splenda)

Directions for crust

1. Crush up the graham crackers. 
2. Melt the butter
3. Add the water & butter to the crushed graham crackers and stir
4. Press the mixture into the pie plate The crumbs should stick pretty well, without being wet.  If they won’t stick where you press them, just add another tablespoon of water to the mix.  Even the crumbs up and make sure there are no gaps or holes.  That’s all there is to it.  Now, you’re ready to add the pie filling!

Directions for Pie Filling:

1. Just rinse them in a colander or sieve in cold water, no soap.  Pick out and remove any bits of stems, leaves and soft or mushy berries. It is easiest to do this in a large bowl of water and gently run your hands through the berries as they float.  With your fingers slightly apart, you will easily feel any soft or mushy berries get caught in your fingers.
2. Mix the dry ingredients  ~  Combine the 2/3 cup sugar (or sugar/Splenda blend), 7 Tablespoons of corn starch in a bowl  and mix well!  Some people like 1/2 teaspoon of cinnamon and/or 1/4 teaspoon of allspice, mixed in, also. That’s optional, but it is nice!
3. Mix in the liquids Add the 2 Tablespoons of lemon juice, and 3 Tablespoons of water (or grape juice) and stir it up. If you use Splenda, it will be pretty gloppy, rather than drier crumbs, but it still works the same!
4.  Add the blueberries to the pie crust.  Just pour them in!  There’s lots of air space and it will cook down, so don’t worry if they mound up about an inch (2.5 cm) above the edge of the plate
5. Pour the mixture of sugar, juice, etc. into the pie all over the blueberries. If it is a gloppy liquid, don’t worry, just pour it somewhat evenly over the top. But it doesn’t take perfection; it will smooth itself out in the oven.
6. Make and add your crumb topping ~   1/4 cup sugar, 1/2 cup flour,  1/4 cup butter or margarine.  Mix together and then sprinkle it over the pie.
7. Bake at 375 for 1 hour
8. Remove pie when it’s golden & pie is bubbling
9. ENJOY!

If you want to see pictures along with the directions you can find this recipe here!

Sorry it’s been awhile since I’ve done a Tried & True Tuesday.  Since it’s a warm one here in Michigan (at least warmer than last month) I decided I would do a nice cool dessert.  (I’m sure you wouldn’t mind)

Ingredients:

• Box of Ice Cream Sandwiches
• 1 Large tub of Cool Whip
• Heath Candy Bars (or whatever candy bar or nuts you would like)

Directions:

1. Place Ice Cream Sandwiches in baking dish
2. Layer Cool Whip on top of the Ice Cream Sandwiches
3. Repeat above layers
4. Top with crumbled Heath Bar
5. Freeze until time to serve & enjoy!