Category Archives: Everybody Ate It

February 27, 2013 · 11:26 am

Garlic Parmesan Pull Apart Bread

So, we love carbs at our house. Love them. I am a big label reader, however, so I was SUPER happy when I found these rolls in a can that met my label reading standards. Woot!

My family loved these and we also thought it would be great if we could make a sweet version with cinnamon and sugar. Maybe I will get to that next week, in the meantime enjoy this yummy goodness.

Ingredients:
1 can of refrigerated biscuits (not the flaky layers kind)
1/2 stick of butter
3 cloves of garlic, minced
1/2 cup grated Parmesan cheese
1 tsp Italian Seasoning

Instructions:
Preheat the oven to 350 degrees. Throw the cold stick of butter in a bundt pan and let it melt in the preheating oven.

While the butter melts, cut the biscuits into quarters.

In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.

Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.

Bake at 350 degrees for 20- 25 minutes until golden brown. Turn out on a dish and enjoy!

What did the family think? They LOVED it!

Where did this recipe come from? I have seen this on Pinterest a lot, but I got this version from The Virtuous Wife

Photo from Gumbo Gang

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Filed under Bread, Definitely Making it Again, Easy, Everybody Ate It, Italian, Side Dish, Six Ingredients or Less, Super Easy to Make, Vegetarian

January 25, 2013 · 9:09 am

Ricotta Pumpkin Pancakes

These were a huge hit at our house and I just happened to have everything I needed to make them.

Ingredients:
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 teaspoon orange zest
2 extra large eggs, separated
2 tablespoons maple syrup
1 cup buttermilk
2 tablespoons unsalted butter, melted
1/2 cup pumpkin puree
1/4 cup ricotta cheese
1/4 teaspoon vanilla extract

Instructions:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, spices, and orange zest. Set aside.

Separate the egg yolk from the egg white into two separate bowls. The yolk should be in a medium-large bowl. Whisk the yolk together with the maple syrup, buttermilk, melted butter, pumpkin, ricotta, and vanilla extract until completely combined.

Add the dry mixture in thirds to the wet, and gently whisk together until a batter forms.

Using a hand-held mixer, whip the egg whites to medium-firm stiffness. If you dip a beater into the frothy whites, and turn it upside down, the peak should droop just a little and hold. Fold the egg whites into the batter in halves using a spatula. There should be occasional pieces of egg white visible in the batter.

Heat a griddle over medium heat. Melt a little butter on the griddle and pour the batter to form 4″ pancakes. They will spread just a little, and this size is comfortable for flipping. Don’t flip the pancakes until the sides are visibly firming up, and multiple holes appear in the batter, about 3 – 4 minutes. Flip and cook for another minute or until cooked through.

Serve with butter and maple syrup.

What did the family think? Everyone loved these!

Where did this recipe come from? The Wimpy Vegetarian

photo from Glitter and Ganache

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Filed under Breakfast, Definitely Making it Again, Everybody Ate It, Lent, Vegetarian

January 6, 2013 · 4:57 pm

Mexican Chocolate Icebox Cookies

These were our dessert while watching the Fiesta Bowl the other night. We shared some with friends, too, and everyone gave them rave reviews. P.S. Don’t be afraid of the cayenne.

1 1/2 cup flour
3/4 cups natural cocoa powder
1/2 teaspoon salt
1/4 teaspoon finely ground black pepper
1/2 teaspoon cayenne
1 teaspoon cinnamon
12 tablespoons unsalted butter
1 1/2 teaspoon vanilla
1 cup sugar
1 egg

Instructions:
Stir together flour, cocoa, salt, pepper, cayenne and cinnamon.

In a large bowl, cream the butter. Add vanilla, sugar, and beat thoroughly. Beat in egg and gradually add dry ingredients. Blend only until mixed.

Turn dough out on lightly floured cutting board/silpat/counter and — oh yeah: flouring your hands is a good idea too — shape dough into a cylinder about 10 inches long and two inches in diameter. Wrap cylinder in wax paper and place in freezer until firm, about 20 minutes.

Preheat oven to 375 degrees.

Unwrap dough and cut into slices 1/4-inch thick. Place about 1 1/2 inches apart on ungreased cookie sheet. Bake about 10 to 11 minutes.

What did the family think? Everyone loved them. They are also, I should note, VERY good with a little vanilla ice cream on the side.

Did I change anything? I was a total wimp and only used half the cayenne. I should have used all of it.

Where did this recipe come from? Food 52

photo from The Baking Pan

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Filed under After School Snacks, Definitely Making it Again, Desserts, Everybody Ate It, Mexican

January 4, 2013 · 3:10 pm

CrockPot Taco Dip

We decided to have a Mexican-themed dinner last night since we were having a Fiesta Bowl mini-watchparty. We started the night with this tasty dip from the CrockPot It was a huge hit and super easy to make.

Ingredients:
10 oz. can enchilada sauce
2 (8 oz.) pkgs. cream cheese, cut into cubes
2 cups shredded Cheddar cheese
2 cups shredded Pepper Jack cheese
2-3 tsp. taco seasoning mix (season to your liking)
1/2 cup grated Parmesan cheese
1 small jalapeno pepper, minced (I used jarred jalapeños since that what I had on hand.)
Tortilla chips, for dipping

Instructions:
Combine all ingredients (except tortilla chips) in slow cooker and stir gently. Cover and cook on low for 2-3 hours, stirring twice during cooking time, until blended and smooth.

What did the family think? Everyone loved it! We also had a friend over watching the game and she loved it too! We went through a bag and a half chips.

Did I change anything? I only used 2 tsp of taco seasoning and I think it would have been better with 3 tsp. Also, I had taken the dip out of the slow cooker and put it in a different bowl for serving. When it got cold, I just put it in the microwave to heat it back up and I think it was even better after that.

Where did this recipe come from? About.com

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Filed under Definitely Making it Again, Easy, Everybody Ate It, Mexican, Vegetarian

November 17, 2012 · 1:13 pm

Stuffed Pizza Rolls

Well, we have another new favorite recipe around here. These were really good and I am pretty sure everyone had thirds, maybe even fourths. These would be a tasty appetizer or you could do what we did and turn them into a meal with a salad and some fruit.

1-2 rolls refrigerated pizza dough (depending on how many people you are serving)
marinara/pizza sauce
3 Tablespoons grated Parmesan cheese
1 Tablespoon melted butter
1/2 teaspoon garlic powder
1/2 teaspoon dried Italian seasoning
8-12 ounces mozzerella cheese, diced or grated (diced is the least messy to use when stuffing the rolls)
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

Instructions:
Preheat oven to 425 degrees and lightly spray a baking dish or large pie plate.

Unroll pizza onto a lightly floured surface and press into a 12″ X 8″ rectangle. Cut rectangle into 24 squares. Place pepperoni and cheese (or desired toppings) into the center of each square. Gather the sides of each square up and pinch closed to create a ball. Place each ball seam side down in the baking dish.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

In a small ramekin stir melted butter, garlic powder, and Italian seasonings together. Brush tops of rolls with melted butter mixture using a pastry brush. Sprinkle Parmesan cheese evenly over rolls.

Bake for 15-18 minutes or until rolls are golden brown.

Serve with warm pizza sauce for dipping.

What did the family think? This recipe was a major hit.

Where did this recipe come from? I got it from The Girl Who Ate Everything and she got it from Our Best Bites

photo from Cooking with the Keys

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Filed under After School Snacks, Definitely Making it Again, Easy, Everybody Ate It, Italian

November 14, 2012 · 12:48 pm

Meatball Sliders

The whole family loved these and were asking for, not seconds, but thirds! These would make a great appetizer, but we made them into a meal by adding a salad and some fruit. What was also awesome about this meal is that I walked in the door at 6:30 and had it on the table by 6:57 when I walked out the door for a 7:00 meeting.

Ingredients:
24 frozen meatballs, thawed
2 cups marinara sauce (plus some extra on the side for dipping)
8 ounces sliced provolone or mozzarella
2 Tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasonings
24 dinner rolls or 8 hot dog buns cut in thirds

Instructions:
Preheat oven to 400 degrees. Line a 9X13 pan with foil and spray with cooking spray.

Warm the meatballs in the marinara sauce in a saucepan over medium heat. Separate the dinner rolls or hot dog buns and place one saucy meatball on the bottom roll. Top with mozzarella or provolone. Place the top roll on and push down slightly. Place meatball slider in the pan and continue to assemble the rest of the sliders.

Microwave butter in a bowl in the microwave until melted. Add garlic powder and Italian seasonings and mix well. Brush tops of buns with melted butter mixture.

Toast in oven for 8-10 minutes or until toasted.

Serve with warmed marinara for dipping.

What did the family think? YUMMO!

Did I change anything? I microwaved the meatballs because I was in a hurry and then I put them in the sauce.

Where did this recipe come from? The Girl Who Ate Everything

photo from Make Me Vintage

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Filed under After School Snacks, Definitely Making it Again, Easy, Everybody Ate It, Italian, Sandwich, Super Easy to Make

October 31, 2012 · 10:45 am

Sweet Pumpkin Dip

This is a great dip for fall parties. It’s delicious served with toasted pita, toasted bagel bites, vanilla wafers, graham crackers, apple slices and ginger snaps.

1 pkg. (8 oz. each) cream cheese, softened
2 cans (15 oz.) pumpkin puree
4 cups powdered sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
Dippers: pita, ginger snaps, graham crackers, toasted mini-bagels, vanilla wafers, apple slices

In a large bowl, beat cream cheese and powdered sugar together until well blended. Stir in the remaining ingredients. Refrigerate in an airtight container.

What did the family think? We had this as a sample at the grocery store and luckily they had the recipes available to go with it because we all loved it.

Where did this recipe come from? our grocery store

Photo from Land o’ Lakes

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Filed under After School Snacks, Definitely Making it Again, Desserts, Easy, Everybody Ate It, Make Ahead of Time, Six Ingredients or Less, Vegetarian

October 17, 2012 · 11:55 am

Easy CrockPot Meatball Soup

This is easy, easy, easy and everyone ate it. Warning: It does take an especially long time to cook, so plan accordingly, as in start it in the morning.

Ingredients:
16 oz. bag frozen fully cooked meatballs
2 (14 oz.) cans condensed broth
1 cup water
2 (14 oz.) cans diced tomatoes with herbs, undrained
16 oz. bag frozen mixed vegetables
1 tsp. dried thyme leaves
1/8 tsp. pepper
Parmesan, as a garnish

Instructions:
Combine frozen meatballs, broth, water, and tomatoes in a 3-4 quart crockpot. Cover and cook on low for 9-10 hours or until meatballs are tender when pierced with a fork. Stir in the frozen vegetables, thyme, and pepper and mix well. Cover and cook on high for 1 hour. Serve and sprinkle Parmesan on top.

What did the family think? Everyone ate it. The kids mostly ate the meatballs and a stray veggie here and there, but no one freaked out so that’s good.

Where did this recipe come from? BusyCooks

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Filed under Definitely Making it Again, Easy, Everybody Ate It, Stew/Soup, Super Easy to Make

September 10, 2012 · 8:53 am

Chocolatey Chip Cookies

My husband had a rough week at work last week and the kids had survived their first week at school so Friday afternoon seemed like a great time to bake some cookies to kick off our weekend. A friend of mine had told me about this recipe which take the traditional Nestle recipe and tweaks it a little. The results were scrumptious.

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
3 cups chocolate chips
1/2 cup oatmeal

Instructions:
Preheat oven to 375° F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and oatmeal. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

What did the family think? They have chocolate in them..no complaining here.

Did I change anything? The original recipe has less chocolate chips, more brown and white sugar and no oatmeal. The changes I made are reflected in the recipe above.

Where did this recipe come from? adapted from the original Nestle chocolate chip cookie recipe

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Filed under After School Snacks, Definitely Making it Again, Desserts, Everybody Ate It, Vegetarian

August 4, 2012 · 11:02 am

Camping Menu

We have been camping a lot lately and when I say a lot I mean twice, which is a 200% increase in the amount of camping my husband and I had done in our previous 13 years of marriage.

One of the first things I had to figure out when we decided to take on this challenge of camping was to decide what we were going to eat. I now have a menu that works for us, it’s pretty low key, and it’s one that everyone will eat.

Day 1
Dinner-Hamburgers or hot dogs
Chips
Watermelon
Bread and butter pickles
Wine for the adults and water for the kids

Day 2
Breakfast-Cereal or pb&j sandwiches
Bananas
Milk or juice

Lunch-Turkey and cheese or pb&j sandwiches
Strawberries
Chips
Bread and butter pickles
Chocolate chip cookies

Snacks-Apples, popcorn, cheese slices, yogurt

Dinner-Grilled Italian Sausages on hot dog buns with marinara sauce
Chips
Watermelon
Bread and butter pickles
Wine for the adults and water for the kids
S’mores for dessert

Day 3
Breakfast-Cereal or pb&j sandwiches
Bananas
Milk or juice

Lunch-Turkey and cheese or pb&j sandwiches
Strawberries
Chips
Bread and butter pickles
Chocolate chip cookies

Snacks-Apples, popcorn, cheese slices, yogurt

Dinner-Kabobs (I bought these pre-made and pre-marinated at the grocery store.)
Chips
Watermelon
Bread and butter pickles
Wine for the adults and water for the kids
S’mores for dessert

Day 4
Breakfast-Cereal or pb&j sandwiches
Bananas
Milk or juice

You may have noticed there is a lot of repetition. Yes, there is. One of my goals when planning our camping menu was to keep it simple and to bring as little food as necessary and to have as few leftovers as possible so there wasn’t much to bring home with us.

I would love to know what your family likes to eat while camping. Any suggestions would be greatly appreciated. 🙂

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Filed under Definitely Making it Again, Easy, Everybody Ate It