What's Cooking?

Tyler was pretty excited about cooking in October because of a recipe he found online. Check it out HERE and HERE

These meat cupcakes can have a lot of different ingredients stuffed in the middle!

After cooking the are frosted with mashed potatoes.

Jasmine made upside down meat pie.

Upside Down Meat Pie
1 lb ground beef                               1 tsp mustard
1/2 cup chopped celery                    1 1/2 cups biscuit mix
1/2 cup chopped onion                     1/3 cup cold water                 
1/4 cup chopped green pepper         3 slices cheese cut in half diagonally
1 can condensed tomato soup
In 10" oven-proof skillet brown beef and cook celery, onion and green pepper until tender. Stir to separate meat. drain well. Stir in soup and mustard. Combine biscuit mix and water, roll or pat dough into a circle slightly smaller than skillet. Spread meat mixture evenly in skillet, top with biscuit dough. Bake at 450 degrees for 15 minutes until browned. Turn upside down on platter. Top with cheese. Cut in wedges and serve.
Makes 6 servings. 

Kaleb made foil wrapped taco chicken, a recipe which we originally got from another blog. (Thanks Tanya)

Foil Wrapped Taco Chicken

Boneless chicken breast (or half) per person

Taco seasoning

Potatoes peeled and thinly sliced (a half of large or whole small per person)

Salsa

Shredded Mexican cheese

Sour cream

Preheat oven 400F. Place serving of potato slices on a large piece of foil for each person. Cut the chicken into strips and put one portion on each foil on top of the potatoes. Sprinkle with taco seasoning. (Per individual taste) Add one tablespoon of salsa and shredded cheese to each. Wrap the foil over the chicken mixture. Place on cookie sheet and bake 30-35 minutes or until the chicken is thoroughly cooked. Release steam and let stand five minutes. Serve with sour cream.

We kid that Kaleb's love language is food. I really think it is!

Jessica cooked several different things throughout the month.

Peanut Butter Pie

4 oz cream cheese

1 c confectioner's sugar, sifted

1 c crunchy peanut butter

1/2 c milk

8 oz whipped topping, thawed

1 deep dish graham crusts

whipped topping

chocolate syrup

In a large bowl, combine cream cheese and confectioner's sugar. Mix well. Add peanut butter and mix. Slowly add milk and mix well. Fold in whipped topping. Pour into pie crusts and cover. Freeze for at least 30 minutes. Pipe extra whipped topping around edge of the pie. Drizzle with chocolate syrup.

She made a jello dessert with cherries and Coke but we decided not to add that recipe to our collection.

She also made sloppy joes one day when everyone had to eat on the run.

And she made gingerbread pancakes and sausages one morning.

She also made stir fry for me! Is she amazing or what? She has full time college, part time work, church etc and still manages to help out.

Jasmine cooked a second time by default. (I had everything set out for one child to cook but he arrived home 90 minutes late so it was too late to cook and the other one who still needed to cook in October was not having a good day at all). Jasmine's a great helper!

Easy Enchiladas 

1 lb boneless chicken breasts cubed

10 ¾ oz can cream of chicken soup

1 c thick and chunky salsa

8 flour torillas (6")

10 ¾ oz can condensed cheddar cheese soup

Cook chicken in skillet until browned. Add chicken soup (no water added) and 1/2c salsa. Heat through. Spoon about 1/3c chicken mixture down one side of each tortillas. Roll up and place seam-side down in 2 qt microwave-safe baking dish. Mix cheese soup (no water added) and remaining salsa. Pour over tortillas. Microwave on high 5 minutes or until hot. Serves 4.

So, what did you all eat in October that's easy to make?