TATT! Hot Dogs!

It's Tuesday! I hope this week goes by quick! Click on the button to head on over and see who else is joining in today!

Today I'm going to share a recipe for hot dogs (not how to make them but what to put on them!)

It might sound a little nasty but I swear it is sooo goood! I think I even got this from a cooking magazine but for the life of me I can't remember which one!

What you do!

Take cooked hot dogs and put them in the buns!

Cook bacon and put 2 slices next to each hot dog.

then cover with relish!

EAT!

They really are tasty!

TATT! Cocoa & Toast!

Hello! It's time for Tuesday's at the Table! This week I'm sharing an old family favorite. We used to eat it all the time no matter what meal, Justin claims that it can only be for breakfast. It might seem a little gross to some but it's SOOO good I swear!

Click on the button to go see who else is sharing today!

What you need

1-4 slices of bread

peanut butter

milk

nesquick

Heat the milk in the microwave while the bread is in the toaster. Add as much cocoa powder as you like when the milk is done. let the bread cool a little bit before you put the PB on. Cut as shown above.

(don't mind my John Deere cups). Take one half and dunk it!

Then EAT!!! It's really good I promise! It kind of tastes like a big Reece's!

TATT. Pork chops in Mushroom soup!

Happy Tuesday! Click on the button to head on over to Andrea's blog to see who is joining in!

Today I have the recipe for Pork chops in Mushroom soup for you.

This is a recipe that I grew up eatting. I have always loved it. We don't have an exact recipe because my family kinda made it their own.

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Also just so you know I HATE MUSHROOMS but you can't taste them in the soup, It just gives it a little extra flavor.

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Ingredients

Boneless pork chops (4)

a cup or two of flour

Seasoning salt (I use Johnny's but anything would work)

Pepper

Lots of butter (salted)

Can of mushroom soup

Milk

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Cooked white rice (at the end)

(This is the seasoning salt we use. They don't have it on the East Coast so my parents buy the massive jug and send it to us every few years.)

Directions

1. Put flour and seasoning salt (a few shakes, also add pepper to taste) in large ziplock bag. Run pork chops under water to make sure you have no unwanted bones. Toss each pork chop to coat in flour mix.

2. Put a lot of butter (so the pan is coated) in the pan. Brown pork chops on both sides on med. heat. Make sure both sides are nice and brown.

3. After they are nice and brown, add mushroom soup and one can of milk (I like to mix the milk and soup in a different bowl first). And make sure you don't take the extra butter out of the pan it makes the sauce have a better taste.
4. Bring soup to a slow boil. Reduce heat, cover and let simmer on low for about 1-1 1/2 hours. Make sure you turn the pork chops a few times while they are cooking (just not too many times. I normally flip them every 20-25 min)
5. Serve over hot white rice.

The gravy is the best part!

Landon's plate.

My bowl.

You can also do this recipe with boneless, skinless chicken breasts and cream of chicken soup. All of the directions are the same. But I wouldn't cook it for quite so long. Maybe 45 min to a hour.

I hope you enjoy!

TATT. Chicken Roll-ups!

Happy Tuesday everyone! Is another great day! Don't forget to go to Andrea's blog (click the button below) and check out who else is posting great things today!

I posted this on my recipe blog a few weeks ago but we just love it so I had to share over here! It's kinda like Chicken Cordon Blu. It's really easy and tastes so good!

I wanted to share my favorite places to get recipes real quick then we will get to the recipe!

Favorite Cookbooks (the ones I LIVE by)

The Joy of Cooking

Campbell's (casseroles, one-dish meals and more)

Betty Crocker

Any of my Kraft Foods & Family magazines

Favorite Cooking Websites

Kraftfoods.com

Campbells.com

Tasteofhome.com

Allrecipes.com

Now the recipe!


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.

We also had Cesar salad and Texas toast with it.

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)

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Ingredients

Pasta

Sweet Pickles

Sweet Pickle Juice

Mayo

Italian seasoning

Shredded cheese

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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. Then add the italian seasoning (just a pinch)

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.

Chicken Stuffing Bake (TATT)

Ok I lied. I have to post this because I promised someone I would. It's a dish I made for Easter dinner. I will do my picnic food next week or on my recipe blog.

Good morning! I have another great recipe for Tuesday's at the table. Click on the icon to go to Andreas blog to see who else participated in the challenge this week!

I made this Stuffing bake while Justin was deployed. You see I have a strange love for stuffing. I can really make a box of it and just eat that for lunch.....I know I'm a little off. Don't judge. Anyway I made this when I had a few of my friends over for dinner and we all loved it!!!!! I was a little hesitant to make it for Justin because...well...I didn't want him to ruin it for me if he didn't like it. He loved it. Now we eat it for dinner at least once a month. So here it is!

Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings, 1-1/3 cups each

What You Need!

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) condensed cream of chicken soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained (We use just corn)

Make It!

HEAT oven to 400ºF.

PREPARE stuffing as directed on package.

MIX remaining ingredients in 13x9-inch baking dish; top with stuffing.

BAKE 30 min. or until chicken is done. Enjoy now or cover and refrigerate. To reheat, microwave each serving on HIGH 2 min. or until heated through.

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 (I used groud beef sausage)
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.




Click on this icon to head over to my recipe blog where you can find this recipe and many more!

April Fools! TATT

Go check out all the other great recipes at Andreas Blog!

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.

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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.

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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.
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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.

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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).