Tuesday, July 31, 2007

Blushing Bunny

Makes 4-6 Servings

2 tablespoons butter
2 tablespoons flour
3 (10 oz.) cans tomato soup
1/3 lb cheese, cubed
16 slices of toast, or english muffin halves, toasted


Melt butter slowly in skillet. Blend in flour to form a roux. Mix until all the lumps are gone. Add soup, just as it comes in the can. Stir to combine. When thoroughly heated, add cheese. Stir gently until melted. Add salt and pepper to taste. Serve over toasted bread or english muffin halves.

Forget about all the other recipes out there on the web that you can easily google. This one is the REAL, original recipe from the Girl Scout handbook in the 60's and dates back to WWII times when they rationed food. This is the tastiest recipe for blushing bunny out there--it is soo quick and easy, and what kid doesn't like tomato soup with cheese on it? And to put it on top of toast, well that's even better! It is dirt cheap to make, and if you MUST have meat with your meal, just serve it with some grilled chicken strips or something. But you are getting protein in there with all that cheese--which, by the way, we ALWAYS add more cheese than that, at least a whole pound of it! We like it super cheesy.

Menu Monday

Menu planning Monday!

Taco Salad
Fruit Salad

Crockpot Meatloaf
Baked Red Potatoes
Green Peas
Oatmeal Chocolate Chip Cookies

Blushing Bunny
White Chocolate Macadamia Nut Cookies

Macaroni & Cheese Hotdog Casserole
Green Beans

Out of town, meeting my brother MICHAEL (!!!) who's coming home from training before he deploys to Iraq... <3

Noah's Birthday Party:
Chicken Salad on Croissants
Chips & Dip
Veggie Platter
Fruit Platter
Banh Trang
Cake & Ice Cream!

Taco Salad

Makes 8-10 Servings

1-2 lbs ground beef
1 big can refried beans
1/4 - 1/2 cup taco seasoning
torn or shredded lettuce
diced onion
diced tomato
shredded cheese
sour cream
taco sauce
Doritos, crushed


Brown ground beef and drain. Add taco seasoning and water according to directions for however many pounds you made. Heat until thickened; stir in refried beans, stir well. Heat until it bubbles and then remove from heat. Layer lettuce, tomato, onion, cheese, meat mixture, sour cream, taco sauce, and Dorito pieces on plates or in bowls. EAT!

This is a "recipe" that has been in my family for years. We eat it regularly, in addition to the fact that we ALWAYS have it on Christmas Eve, it's tradition. It is super, SUPER easy, and it takes less than 30 minutes to prepare, especially if you have the Chop Wizard like we do! We got ours at either Linens n Things or Sears, but you can pretty much find it anywhere.

Friday, July 13, 2007

Chocolate Butter-Cream-Cheese Frosting

Makes 3-4 Cups Frosting

2 - 8oz. packages cream cheese, softened
1 stick (8 Tbsp.) butter, softened
4 cups powdered sugar
4 tsp. vanilla
1/2-3/4 cup cocoa


Cream butter and cream cheese together until smooth. Slowly add powdered sugar and beat until incorporated. Add vanilla and stir. Slowly add cocoa and mix well. Spread over cooled cake or cupcakes.

This is a delicious frosting that I created late one night when my daughters and I had made a cake and we needed a frosting and I was out of whipping cream. I decided a cream cheese frosting would go well with the Devil's Food cake we made, and then I had a pre-softened stick of butter that I needed to use up, so I decided to add that in too. After adding the sugar and vanilla, the frosting was delicious. But we were in the mood for chocolate, so I added in the cocoa and voila! You can always add more or less cocoa if you desire a heavier or lighter chocolate flavor. A teaspoon or two of instant coffee will give it more of a mocha flavor too that is really good. Or, if you just like vanilla cream cheese frosting, you can omit the chocolate altogether! This frosting is so rich and creamy, it is like heaven in a bowl! When the leftovers have chilled in the fridge overnight, you will almost swear you are eating a chocolate cheesecake. Delicious!

Seasoned Chicken with Tomatoes & Rice

Makes 4 Servings

4 boneless, skinless chicken breasts, thawed
Fresh tomatoes, sliced
Mrs. Dash seasoning
2 tablespoons olive oil
1 tablespoons flour
1/2 - 1 cup water
4 cups cooked rice


Heat olive oil in skillet. Place chicken in ziploc bag and sprinkle in about 2-4 tablespoons Mrs. Dash seasoning. Shake bag to cover. Pour all contents of the bag into the skillet. Saute in oil until chicken is cooked through. Take chicken out of skillet and place on plate. Cover with foil. Sprinkle flour into skillet and stir with a fork until smooth. Add 1/2 cup water and heat to boiling, adding more water or Mrs. Dash seasoning if needed. Serve rice in bowls, place chicken on top and pour seasoning mixture on top. Sprinkle tomatoes with salt and pepper and place on top of chicken.

This is a simple, but yummy meal that I like to make when a last-minute meal is needed. The kids like it, and it's very filling and you get your veggie, meat and filler all in one dish that is easy to make. Last minute weeknights or nights when dh is working usually mean a quick, light meal, and this one works perfectly.

Crockpot Creamy Ranch Chicken

Makes 6-8 Servings

8-10 boneless, skinless, chicken breast tenders or 4-6 breasts, thawed or frozen
2 - 8 oz. packages cream cheese, softened
2 cans cream of chicken soup
1-2 packets dry ranch dressing mix
1/2 cup water


Mix dressing mix and water together until smooth. Place chicken in greased crockpot and pour mixture over the top of the chicken. Cover and cook on low for 4 hours. Mix together softened cream cheese and cream of chicken soup. Remove lid and pour mixture over chicken. Cover and cook on low 1-2 hours more, until chicken is cooked through and sauce is bubbling. Stir together and serve over egg noodles or rice.

This is a quick and easy meal that I love because it tastes great, the kids love it (what kid doesn't love ranch dressing? Just tell them it has ranch dressing in it, and everything is peachy!) and it doesn't require much planning ahead. Since it cooks so quickly, you don't have to plan to start dinner at 9 or 10 in the morning so that it cooks a good 8 hours and you still have dinner on the table by 6, so that homework is done, baths are taken, and kids are in bed by 8 on school nights. You can start this as late as 1 or even 2 in the afternoon--my chicken is usually done quicker than the 4-6 hours given, in fact, it is usually done in 3-4 hours, tops. Watch the chicken so it doesn't get dried out, but if you aren't home, just make sure there is plenty of liquid in there before you leave. The chicken comes out tender and tasty and the sauce is delicious.