Tzatziki Cucumber Sauce

Ingredients

• 1 large cucumber, peeled and cut into chunks
• 1 1/2 cups plain Greek yogurt
• 2 cloves garlic, minced (or a few more)
• 1/2 cup sour cream
• salt, pepper, dill, lemon juice to taste

Directions

1. Chop the cucumber in a food processor until nearly liquefied; strain through a piece of cheesecloth to remove excess moisture, being careful to not over-drain and lose too much of the fresh flavor.
2. Mix the cucumber, yogurt, garlic, and sour cream together in a bowl; season. 

 

Adapted from Allrecipes.com

Makes quite a bit FYI so if needed scale it down to fit your family size.

No-Bake Chocolate Peanut Butter Squares

No-Bake Chocolate Peanut Butter Squares
1/2 cup brown sugar, packed
2 1/2 cups powdered sugar
2 cups peanut butter
1/2 cup butter, softened
1 1/2 teaspoons vanilla extract
1 cup milk chocolate chips
4 tablespoons butter
In a large bowl, combine sugars, peanut butter, 1/2 cup butter, and vanilla. Mix with an electric mixer until well combined. Press mixture into an ungreased 13″ x 9″ baking pan.
In a microwave-safe bowl, combine milk chocolate chips and 4 tablespoons butter. Microwave for 30-40 seconds, until chips are melted. Stir until smooth. Pour chocolate over peanut butter mixture.
Place pan in refrigerator and chill until firm. Cut into squares.
Store in refrigerator.

Tastes like the buckeyes, but so much easier!

Recipe from http://alskamom.wordpress.com/2011/12/21/no-bake-chocolate-peanut-butter-squares/

Taco Pasta

Taco Pasta

1 Lb. ground turkey or beef

1 pkg. taco seasoning (or use the recipe here)

1 can mild diced tomatoes with green chiles

3 - 4 c. water or low-sodium beef broth

1 1/2 - 2 c. small pasta

2 Tbl. butter

2-3 Tbl. flour

1 c. milk

1 1/2 c. Cheddar cheese, grated (I use whatever cheese I have on hand)

salt and pepper, to taste

chopped cilantro, for garnish, opt. 

Brown ground meat in large saucepan over medium heat.  Add taco seasoning, undrained Rotel, water or beef broth and uncooked pasta.  Reduce heat and cover.  Simmer 12-14 minutes or until pasta is tender, stirring occasionally.  If the liquid has all been absorbed and the pasta is still not done, add more liquid.  In a separate saucepan, melt butter; add flour and stir until a thick paste forms.  Cook a few minutes to allow the flour flavor to cook out, stirring occasionally.  Slowly whisk in milk and stir until thickened.  Remove from heat and stir in the grated cheese until smooth.  Season with salt and pepper.  Pour sauce mixture into pasta and stir to combine.  Cook a few minutes or until reaches desired thickness.  Garnish with cilantro, if desired.  Serves 4.  

Recipe from http://eatcakefordinner.blogspot.com/search/label/My%20Favorite%20Main%20Dishes

Korean Beef

Quick and easy Korean Beef
1 pound lean ground beef
1/4 - 1/2 cup brown sugar
 1/4 cup soy sauce (I use low-sodium)
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced (see note)
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
1 bunch green onions, diced (don't skip this!)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Recipe from http://elizabethbryant.blogspot.com/2010/05/korean-beef.html

Sausage and Egg Casserole

1 lb Sausage
2 cups shredded cheese (mixed yellow & white)
1 can Crescent Rolls
4 eggs, beaten
3/4 cup milk
1/4 tsp salt
1/8 tsp pepper
any other seasonings: Italian, oregano etc

Preheat oven to 425. Crumble and cook sausage in medium skillet until browned. Drain. Line bottom of 9x13 baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients in medium bowl until blended; pour over sausage. Bake for 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot.

Adapted from Bob Evans. Nan always serves for brunch on Christmas Eve for us. Easy and delicious. 

Monkey Muffins

Ingredients

• Leftover Bread Dough (or Refrigerated Biscuit Dough, Cut Into Thirds)
• Butter
• Sugar
• Ground Cinnamon
• Sweetened, Condensed Milk

Preparation Instructions

Preheat oven to 375 degrees.
Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon.
Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin.
Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon.
Allow dough to rise, if applicable, or just go ahead and bake for 15 minutes, or until golden and bubbly.
Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Be generous! Allow rolls to sit for a little while to absorb sweet, sticky milk.
Scoop out with a spoon and serve to hungry humans.

Tips: I typically mix the sugar and cinnamon together and then spread in the tins. I also use icing instead of the milk if I have it on hand. Although neither are necessary. Great breakfast for under 30mins from start to finish.

Recipe from Pioneer Woman

Pizza Muffins

3/4 cup flour
3/4 tsp baking powder
1/2 tsp garlic powder
3/4 cup whole milk
1 egg, lightly beaten
4 oz mozzarella cheese, shredded (about 1 cup)
2 oz  pepperoni, (about 1/2 cup) cut up a little bit..
4 oz low-fat sausage, cooked and crumbled
1/2 cup pizza sauce

Pre-heat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, garlic powder and baking powder; whisk in the milk and egg. Stir in the mozzarella, sausage and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
Meanwhile, microwave the pizza sauce until warmed through. Serve the muffins with the pizza sauce for dipping.

Tips: Use any of your favorite pizza toppings. My oldest devoured these!

Recipe from Make Ahead Meals