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Yes I have made this. I got the recipe from a cookbook that was made by a church back home.

IT says 1C milk 3/4C bisquick and it tasted great when we ate it. Lol. I will have to try it the other way and see if it's better.

TATT. Chicken Parm & Pickle Pasta

Good morning! It's TATT time! Click on the icon to head over to Andreas blog to see who else is joining in on the fun.

This is the recipe(s) that I make every time we go on a picnic. They travel well and taste great!

Chicken Parm or Ultimate Chicken fingers

Ingredients

• 2/3 cup Original Bisquick mix

• 1/2 cup grated Parmesan cheese

• 1/2 teaspoon salt or garlic salt

• 1/2 teaspoon paprika

• 3 boneless skinless chicken breasts (about 1 Ib), cut crosswise into 1/2-inch strips

• 1 egg, slightly beaten

• 3 tablespoons butter or margarine, melted (I add a little bit of lemon juice to this also)

Directions

1. Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray. In 1-gallon resealable food-storage plastic bag, place Bisquick mix, cheese, salt and paprika.

2. Dip half of chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. On cookie sheet, place chicken. Repeat with remaining chicken. Drizzle butter over chicken.

3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

Pickle Pasta (I don't really have a recipe that I follow so I'm sorry for the random explanations)

Ingredients

Pasta

Sweet Pickles

Sweet Pickle Juice

Mayo

Italian seasoning

Shredded cheese

Directions

1. Make pasta according to package

2. Mix small glob (that's a word right?) of mayo in with pickle juice. I don't like mayo so I mix a lot of juice. I go until I smell the juice not the mayo.

3.Slice pickles to size you like them. I make the very small, almost relish small.

4. Pour sauce mix over pasta then toss in cheese and pickles.

TATT Tortellini Alfredo

It's another great Tuesday! Click on the icon to go to Andreas blog to see all of the other great recipes people are putting up today!

I made this last week and it was soooo good! I was a little surprised how much I liked it. I love trying new things and I like it even more when they turn out good!








From: Campbell's Kitchen
Serves: 6

Ingredients:


1 pound Italian-style turkey sausage, casing removed
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup water
1 can (14.5 ounces) diced tomatoes, undrained
1 pound frozen cheese-filled tortellini
2 tablespoon chopped fresh basil leaves
Grated Parmesan cheese

Directions:

Cook the sausage in a 10-inch skillet over medium-high heat until it's well browned, stirring frequently to break up meat. Pour off any fat.

Stir the soup, water and tomatoes into the skillet. Heat to a boil. Add the tortellini and reduce the heat to low.


Cook for about 5 minutes or until the tortellini is tender but still firm.
Stir in the basil.
Serve with cheese if desired.

MPM

Dinners
BBQ Chicken with corn and fries
Teriyaki chicken bowls white rice and veggies
Grilled Cheese and Tomato soup (Justin loves this)
Potato Chowder with rolls *
Chicken and Pineapple stir-fry on white rice

Lunches
Leftovers
Chickens sandwiches
Dino nuggets
Picnic lunch

Breakfasts
Oatmeal
Cereal
French Toast

Sunday Breakfast
Camp Mix (eggs, ham, potatoes)

So....

Removing the casing from sausage was i think the nastiest thing I have ever done. Next time I will just get ground sausage...same thing without the nasty process.

Tomato & Spinach Pasta Toss

Tomato & Spinach Pasta Toss

Prep Time: 5 min
Total Time: 20 min
Makes: 6 servings, 1 cup each

What You Need!

2 cups rotini or penne pasta, uncooked
1/2 lb. hot or mild Italian sausage, casing removed
1 pkg. (6 oz.) baby spinach leaves (7 cups)
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese

Make It!

COOK pasta as directed on package.

MEANWHILE, crumble meat into large deep skillet. Cook on medium-high heat 10 to 12 min. or until cooked through, stirring occasionally; drain. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally.

Remove from heat; cover to keep warm.

Pesto Pasta Salad

Makes: 12 servings
Prep Time: 15 minutes
Cooking Time: 10 minutes

Ingredients:
1 lb. orzo pasta
2 cups basil, chopped
1/4 cup grated Parmesan cheese
1/2 cup olive oil
1 garlic clove
5 pitted black olives
2 large, ripe tomatoes, diced

Instructions:

Step 1: Cook orzo according to the package directions. Drain and place in a bowl with very cold water and a few drops of olive oil so it cools fast. Drain again.

Step 2: In a food processor, pulse basil, cheese, remaining oil, garlic, and olives until mixed.

Step 3: In a large bowl, stir together pasta, basil mixture, and tomatoes.

Recipe and Picture from parents.com

April Fools!

Ingredients
Makes 6 cupcakes!

6 Vanilla Cupcakes, baked in silver foil liners

To make the drumstick cupcakes, first download and print the bone template

FOR THE DRUMSTICKS
1/4 cup white chocolate melting wafers, melted
1 cup Vanilla Frosting
3 plain store-bought doughnut holes
1 cup cornflake crumbs

FOR THE MASHED POTATOES
1 yellow fruit chew, such as Laffy Taffys or Starbursts, cut into a 1-inch square
3 tablespoons Vanilla Frosting
1/2 tablespoon store-bought caramel sauce, heated

FOR THE PEAS AND CARROTS
3 orange fruit chews, such as Tootsie Fruit Rolls or Starbursts, cut into 1/4-inch cubes
2 tablespoons Vanilla Frosting
Green gel food coloring
2 tablespoons hard green candies, such as Runts

FOR THE CHOCOLATE PUDDING
3 tablespoons Chocolate Frosting
1 teaspoon colored sprinkles
Directions

To make the drumsticks:

Place the bone template on a baking sheet. Cover with parchment paper; set aside. Place melted chocolate into a resealable plastic bag and snip a 1/8-inch corner from the bag. Following the bone template, pipe an outline onto the parchment paper. Fill the bone in with chocolate and lightly tap pan to smooth top of chocolate. Repeat process 3 times. Refrigerate until firm, about 5 minutes.

Spread vanilla frosting on top of 3 cupcakes, mounding it slightly. Place 1 doughnut hole on top of each cupcake. Spread frosting over the doughnut hole until it is smooth and covered.

Place cornflake crumbs in a medium bowl. Gently press frosted cupcakes in crumbs to cover completely. Place cupcakes in a 6-cup disposable aluminum cupcake baking tray.

Using a sharp knife, make a small slit in the top of each crumbed doughnut hole. Carefully peel 1 chocolate bone from the parchment paper and insert the pointed end into one of the slits. Repeat with remaining 2 bones and cupcakes.

To make the mashed potatoes: Spread vanilla frosting on 1 cupcake, mounding it slightly. Use a small spoon to create a well in the center of the frosting. Place cupcake in aluminum baking tray. Place yellow fruit chew in the well at an angle. Drizzle caramel sauce on top of cupcake so that it fills the well and spills over like gravy.

To make the peas and carrots: Color vanilla frosting with green food coloring and spread on top of 1 cupcake. Arrange orange fruit chews and green candies on top of cupcake, pressing them into the frosting. Place cupcake in aluminum baking tray.

To make the chocolate pudding: Place chocolate frosting in a resealable plastic bag; press out all the excess air and seal to enclose. Snip a 1/4-inch corner from the bag. Pipe chocolate frosting into a spiral swirl onto the remaining cupcake. Top with sprinkles and place in aluminum baking tray. Serve.

Recipe from cookbook "Hello Cupcake" but gotten off Mathastuart.com picture from Cupcakes take the cake (Google image search).

MPM

Dinners

Slow cooker orange chicken (with green beans and white rice)

Cheesy rigatoni bake (with corn and salad)

Ribs (with homemade BBQ sauce) fries and Texas toast

Turkey and Tortellini (with bread sticks)

Presto Parmesan (with spaghetti and corn)

Lunches

Leftovers

Sandwiches

Poorbois

Pasta

Breakfasts

Waffles

Cereal

Eggs and Bacon

Sunday Breakfast

French Toast

Fresh fruit

Sausage

Build-a-Train

How to play:

You'll need several cardboard boxes large enough for a kid to sit inside.

Put out a variety of art supplies -- markers, stickers, construction paper, glue -- and tell each child to turn his or her box into a train car.

Once they've decorated the outside of their box with wheels, windows, and whatever else they can think of, help them arrange the cars one behind the other, then hop aboard for an imaginary choo-choo ride.

What it teaches:

Perseverance. Games that require team prep work give kids a sense of accomplishment, says clinical psychologist Sandra McLeod Humphrey, author of Hot Issues, Cool Choices: Facing Bullies, Peer Pressure, Popularity, and Put-Downs. The positive payoff introduces children to the good feeling they get when they achieve their hard-earned goals.

Parent tip:

Be prepared to hang on to those boxes; the kids will want to get together and hit the track again and again.

From Parents.com

Rice Roll-ups

Rice Roll-Ups

Stir 2 tablespoons shredded carrot,

1 tablespoon sweet-and-sour sauce, and

1/8 teaspoon salt into

3/4 cup cooked brown rice.

Spoon 2 tablespoons of rice mixture onto a thin slice of deli roast beef.

Top with a slice each of red pepper and avocado; then roll up.

Cut rolls in half diagonally. Repeat steps to make 12 pieces.

Picture and Recipe from parents.com

Pulled Chicken sandwiches

Pulled Chicken sandwiches (kraftfoods.com)

What You Need
1 lb. boneless skinless chicken thighs
1 onion, sliced
1/2 cup KRAFT Original Barbecue Sauce
1/4 cup water
1 Tbsp. brown sugar
1 French bread baguette, 16 to 20-inches long (we used hamburger buns)
4 KRAFT Singles

Make It

COOK chicken and onions in skillet on medium-high heat 8 min., stirring occasionally.

ADD barbecue sauce, water and sugar; stir. Reduce heat to medium; cover. Cook an additional 7 min. or until chicken is cooked through (165ºF).

REMOVE chicken from skillet. Shred chicken with fork or chop into small pieces. Return to skillet; stir until evenly coated with sauce.

Cut baguette crosswise into four pieces. Cut each piece lengthwise in half. Fill with chicken mixture and Singles.

Cheesy Baked Tortellini

Cheesy Baked Tortellini

Ingredients

Olive oil
2 C. marinara sauce
1/3 C. mascarpone cheese
1/4 C. chopped fresh parsley leaves (1/3 that amount if dried)
2 tsp thyme (1/3 that amount if dried)
1 lb cheese tortellini
2 oz thinly sliced mozzarella cheese
1/4 C. grated Parmesan cheese

Directions

Preheat oven to 350

Lightly oil an 8x8 dish

Whisk sauce, mascarpone cheese, parsley and thyme in a large bowl.

Cook tortellini in salted boiling water until just tender (about 2 min.) Drain.

Add tortellini to sauce and toss to coat.

Transfer to baking dish and top with Mozzarella and Parmesan cheese.

Cover and bake until the sauce bubbles and the cheese on top melts. (about 30 min)

Italian Chicken Roll-ups

Italian Chicken Roll-ups

Ingredients:
8 boneless skinless chicken breast halves (4 ounces each)
8 thin slices (4 ounces) deli ham
4 slices provolone cheese, halved
2/3 cup seasoned bread crumbs
1/2 cup grated Romano or Parmesan cheese
1/4 cup minced fresh parsley
1/2 cup milk
Cooking spray

Directions:

Flatten chicken to 1/4-in. thickness. Place a slice of ham and half slice of provolone cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick.

In a shallow bowl, combine the crumbs, Romano cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.

Place the roll-ups, seam side down, on a greased baking sheet. Spritz chicken with cooking spray.

Bake, uncovered, at 425° for 25 minutes or until meat is no longer pink. Remove toothpicks.

I made these for the first time last night and they were SO good! We also had Cesar salad and Texas toast with it. This is going to be a family favorite!

Easy Chicken and Dumplings (TATT)

Go to Andreas blog for other great recipes!

Easy Chicken and Dumplings

Ingredients:
3 celery ribs, chopped
1 cup sliced fresh carrots
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
3 cups cubed cooked chicken breast
1-2/3 cups reduced-fat biscuit/baking mix
2/3 cup fat-free milk

Directions:

In a Dutch oven coated with cooking spray, saute celery and carrots for 5 minutes.

Stir in the broth, poultry seasoning and pepper. Bring to a boil. Reduce heat; simmer, uncovered.

Add the chicken. For dumplings, combine biscuit mix and milk. Drop by tablespoonfuls onto simmering broth.

Cover and simmer for 10-15 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift cover while simmering).

MPM

Dinners
Italian Chicken roll-ups *
Baked Tortellini*
Tomato & spinach pasta toss with Texas toast *
Stuffing chicken bake*
Beef Stroganoff*

Lunches
Leftovers
Sandwiches
Mac & cheese
Chicken burgers

Breakfasts
Cereal
Waffles
French toast
Smoothies

Sunday Breakfast
Chocolate chip pancakes
Fruit salad

Fish (Tuna) Cakes

What You Need!

2 cans (6 oz. each) light tuna in water, drained, flaked
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup KRAFT Shredded Mild Cheddar Cheese
3/4 cup water
1 carrot, shredded or 1/2 a cup
1/3 cup KRAFT Real Mayo Mayonnaise
2 Tbsp. CLAUSSEN Sweet Pickle Relish

Make It!

MIX all ingredients. Refrigerate 10 min.



HEAT large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3-cup portions of tuna mixture, in batches, to skillet.


FLATTEN into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties over after 3 min.

We all really liked these. I didn't really know if we would. We had Cesar salad with it and I think it was perfect! It didn't look too pretty while I was making it but trust me it tasted good.

Substitutes. Switch to mozzarella cheese. Use crab, salmon or chicken meat.

MPM

Dinners
Pulled Chicken sandwiches with fries *
French dips with fries
Sloppy Joes (from scratch) * with new potatoes & corn
Fish cakes (with Cesar salad)*
Chicken and dumplings *

Lunches
Leftovers
Sandwiches
Chicken nuggets

Breakfast
Waffles
Pancakes
French Toast
Cereal

Sunday Breakfast
Cinnamon & Vanilla waffles
Bacon
Eggs
New potatoes

I didn't like this on my other blog so I'm going to keep it here. If you see anything you would like let me know and I will put the recipe up. If it has a * it means the recipe is on here already.

I make everything mostly from "scratch". Meaning I don't buy anything that I can easily make like sloppy joe mix (it's so east to just make it yourself!). But I don't make all my own bread or anything crazy like that...maybe one day. Lol.

I will try to post a few pictures of the dinners I make this week.