Archive for the ‘Monday’s Meal’ Category
Hi everyone! Crystal here with a great recipe to share with you. My daughter and I were looking for something different and healthy to eat and found this Chicken Gyro recipe. It’s really delicious, and very easy to make. It’s perfect for lunch or would make a great summer supper because it’s so light, but it really fills you up! I’ve make a couple of recipe cards for you to download so you can try this recipe for yourself!
I made the cards using Scrapping Artistry’s “Flowers and Showers” kit – it’s available at With Love Studio or MyMemories!
Click Images to enlarge the cards, then right click to save to your computer.photo and recipe adapted from a bitchin’ kitchen
Low fat cupcakes.
Soo I love cake, cupcakes any sweets lol Well yesterday I had a small celebration with some family members for my daughters 8th birthday and I made these delish low fat cupcakes.
You can take any boxed cake mix and make it with just 12oz of diet soda. The possibilities are endless. I made confetti cupcakes with 12 oz of diet rootbeer! they turned out delish. I let them cool and topped them with kroger brand lite coolwhip.
I made them with diet cream soda another time which I actually liked better than with the diet rootbeer.
I have heard of people mixing it with diet dr. pepper and red velvet cake.
1 Box cake mix
1 can diet soda
1 tub lite cool whip
Mix 1 box mix with 1 can of soda (do not mix with eggs, oil and water: You only need the can of pop)
Pour into their cupcake liners and bake for about 18 minutes. Once cooked top with your cool whip!
**Note** The texture of these are a little stickier than a regular cupcake. But still Yummy!
Hi! Crystal here – and I’ve got a great recipe for you today. I love coffee cake, and it’s such a cozy treat on a cold winter day! This recipe is super simple to make and it’s not too sweet, which I really like! I hope you give it a try – you’ll be glad you did!
I’ve also made you a printable recipe card with my Chicken Doodle Soup kit – it’s available in 5×7 or 3×5!
Thanks for stopping by and ENJOY!
CLICK HERE for the 5×7 card
CLICK HERE for the 3×5 card
Happy Monday! I have another recipe for you all, I must admit though I don’t have an image. I am horrible about getting images of the meals I make!
Tonight for dinner I tried Ham and Cheese Crescent Rolls and Mac and Cheese… My kids LOVED the Ham and Cheese Crescent Rolls!
What you need: Serves 6
1 Roll Crescent Rolls (8 pk)
8 Slices Of Ham (I used Lunch Meat)
8 Slices American Cheese
Set your oven to 350 degrees
Open your roll and separate all of your crescent rolls.
Take 1 slice of cheese and fold it in half so you have to piece
Fold over the ham and layer it with the 2 pieces of cheese.
Wrap them up in the crescent rolls
Once you have them all done stick them in the oven and bake for 15-18 minutes until the crescent rolls are golden brown!
This fed my family of 6 with a side of Mac and Cheese! I think there was even an extra one lol
Happy Monday! And Happy New Years Eve! Who is excited for the New Year? I know I am!
Today I have a few snack recipes that would be good to serve at your New Years Eve Party! My MIL served these while there for Christmas!
First I have Rolo Pretzel Turtle Bites…
These are really easy to make!
First you need some small pretzels (about 50)
a bag of rolos (11 oz bag)
and pecan halves (about half a pound)
You will need to preheat your oven to 350 degrees.
Lay your pretzels out on a cookie sheet that is lined with foil or parchment paper. Put 1 rolo on each pretzel and put it in the over for 3-4 mins. Take them out of the oven and push 1 pecan half on each rolo pretzel. Let them set (chocolate turn solid again) then transfer to a plate. If you want them to set quicker you can put them in the refrigerator.
*Also if you have a nut allergy or don’t like them… you can add M&M’s instead!*
Another variation you can do is use Hershey Kisses and Hugs instead of Rolo’s then add an M&M to the top!
The Bite Size Waffle Pretzels will work best for these!
Also set your oven to 170 Degrees for these and bake 4-6 mins. The white chocolate will melt faster so make sure to keep an eye on them. when the chocolate feels soft when touched with a wooden spoon remove them from the oven and put the M&M’s on them. Allow to cool then place them in the fridge to set for about 10 mins. Put them on a plate or cute goodie bags!
Hope you enjoy these treats!
Tell us in the comments what are some things you like to serve at your New Years Parties??
Amber here with your weekly recipe post! Cammi is no longer doing weekly recipes. Instead she has a sweet surprise coming for you later this week! Today I want to do a recap of some of Cammi’s past recipes and boy has she posted a lot of good ones!
A few of my favorites include
Peanut Butter Truffle Brownies
There isn’t a picture for this one but it was divine! I loved it!
and last but not lease her Oreo Cupcakes from last week! These looked so good I had to make them!
I hope you enjoyed these as much as I have. Share with us some of your favorite recipes!
Hi guys! Cammi here, bringing you a delicious recipe that will be perfect for the upcoming holidays. As I’ve posted before, I love all things oreo. When I came across this recipe for Oreo Cupcakes from Proceed With Caution (who had modified recipes from Williams Sonama and Whimsical Bakehouse), I knew I had to try them, and WOW they were delicious! They didn’t last 24 hours in my house! I hope you enjoy as much as my family has!
For the cupcakes:
~ 2 1/3 cups all-purpose flour
~ 1 cup unsweetened cocoa powder, sifted
~ 1 1/2 tsp. baking powder
~ 1/2 tsp. baking soda
~ 1/2 tsp. salt
~ 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
~ 2 cups firmly packed light brown sugar
~ 2 tsp. vanilla extract
~ 4 eggs, at room temperature
~ 1 1/2 cups buttermilk, at room temperature
~ 24 oreos, one side twisted off and reserved for frosting
Preheat an oven to 350°F. Place cupcake liners in cupcake pan. Place one oreo in each liner, creme side up.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside. In another large bowl, using an electric mixer, beat the butter on medium speed until smooth. Gradually add the brown sugar and continue beating until fluffy. Beat in the vanilla. Add the eggs one at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, beating after each addition.
Divide the batter between the prepared liners. Bake until a toothpick inserted into the center of a cake comes out clean, 19 to 24 minutes. Transfer the cupcakes to a wire rack and let cool for 15 minutes. Let the cupcakes cake cool completely before filling and frosting.
For the frosting/filling:
~ 1 1/4 cups whipping cream
~ 2 tablespoons powdered sugar (I just pulsed some granulated sugar in a mini food processor)
~ 1/4 teaspoons vanilla extract
~ 1/2 cup Oreo cookie crumbs, made from reserved oreo sides
In the bowl of an electric mixer, whip the cream, sugar and vanilla until stiff. Gently fold in the cookie crumbs. Scoop the mixture into a piping bag (or gallon sized ziplock bag), and using a 1M tip, inject filling into each cupcake by sticking the tip into the middle of the cupcake and squeezing a bit. Frost the cupcakes and top with 1/2 of an oreo.
Tags: oreo cupcakes
I used Missy’s Bits and Sugar Moon Designs to create a free recipe card for you. It is a 5×7 card… You can get no stripe index cards from Walmart or Staples… Maybe even your dollar store!
Enjoy your Recipe Card and watch out for our weekly recipes on Monday’s! Have a great Tuesday!
Happy Thanksgiving week! I don’t know about you, but I have a super busy week this week. We’re having three Thanksgiving meals this week. That equals a LOT of cooking! Tomorrow we’re having a company pot luck, Thursday we are celebrating with my husband’s family. And Saturday we are celebrating with my family. Lots of good times and good food to be had this week! We have much to be thankful for.
On of my favorite Thanksgiving staples is sweet potato casserole. I do not prefer the one with the marshmallows, but rather the ones with the pecans on top. YUM-O! So today I’m sharing my go-to Sweet Potato Casserole recipe from All Recipes with you! Enjoy!
Yummy Sweet Potato Casserole
Ingredients Edit and Save
- 1/2 cup packed brown sugar
1/3 cup all-purpose flour
- Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
- In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
- In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
- Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
Hello! Cammi here with today’s recipe for Monday’s Meal. I am always on the look out for a quick, easy, and delicious side item recipe. I came across this a couple of weeks ago and wow!!! It was SOO good! I’m posting the recipe exactly as it was listed, but even as a garlic lover-the garlic was almost too much. I’ll be trying it with only one clove of garlic next time. I found this delicious recipe on Simply Recipes.
Cheesy Garlic Bread
- 8 oz shredded Mozzarella cheese
- 1 lb shredded sharp cheddar cheese
- 1/2 to 1 cup chopped green onion (to taste)
- 1/2 cup mayonnaise
- 2 Tbsp sour cream (optional)
- 3-4 cloves garlic, minced
- 1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted
- 1 to 2 loaves of French or Italian bread (I used Ciabatta), depending on the size of the loaves
1 In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.
2 Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes.
3 Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.
Yield: Makes 30 to 40 slices.