As a Mom of 4 there is always a great need for food in the house *yawn........if it was up to me I'd have take out everyday-but that's not very healthy is it??
With the kids varying in age & tastebuds it's almost impossible to please everyone-btw-vegetables are their kryptonite & they could easily have mash potatoes at every meal.............including breakfast-lol.......
So hereby I humbly implore you to share quick meal plans or recipes that I can whip up in a jiff.......making my life a lil bit easier especially over the next 7weeks left of the Summer holiday......
7-UP CAKE:
ReplyDelete1 1/2 half cups butter
1 tbl spoon lemon extract
2 1/2 cups sugar
3 cups flour
3/4 cup 7-UP (soda)
Preheat oven to 325degrees
Spray cake pan with non-stick spray
In a bowl mix butter & sugar
Add eggs -one at a time-beat well
Add lemon extract
Add flour
Add 7-UP
Mix till smooth
Pour into cake pan
Bake for 1hour
Test with toothpick-if clean cake is done
Allow to cool for 15min
Serves 6
CHILLI CON CARNE:
ReplyDelete2 1/2 pounds ground beef
2 tsp salt*teaspoon
1/2 tbsp garlic powder*tablespoon
1/2 tbsp cumin
1/2 tbsp caraway seeds
6 tbsp
red chilli powder
6 tbsp paprika
1 cup water
1/4 cup tomato sauce/puree
Sautee beef on medium heat until done-drain off the fat
Add all the dry ingredients to meat & mix well
Add water & tomato puree/sauce
Simmer the ingredients for appx 15minutes
Best served hot
**PANCAKE BATTER**
ReplyDelete225 plain flour
1 tbsp baking powder
pinch of salt
1 tsp sugar
2 large eggs-beaten
30g butter-melted and cooled
300ml milk
**butter for frying
Serve with maple syrup or if u like add blueberries to maple syrup-heat gently until it bubbles & pour over pancakes!!
Easier whipped up in the blender!!!*trust me*
*CHUNKY SAUSAGE & TOMATO PASTA*
ReplyDelete1 tbsp olive oil
4 thick pork/beef sausages-cut into bite sizes
2 garlic cloves-crushed
200ml white wine
1tbsp tomato puree
400g canned chopped tomatoes
500g penne/rigatoni pasta *or of ur choice*
handful of basil leaves-torn
parmesan for taste
Heat the olive oil in deep based pan/pot
and add sausages.
Fry until golden brown and cooked through.Add the garlic-fry for 1min-add wine and boil until it has reduced in half.
Pour in the tomatoes and season to taste.
Simmer for appx 15min until sauce is thick.
Add cooked pasta & serve with parmesan.
Goes great with garlic loaf & green salad
*MAC & CHEESE*
ReplyDelete1 packet elbow macaroni
1 block of cheddar cheese-grated/prepacked cheese
1 container of curd cottage cheese eg.KRAFT,etc
1 container sour cream(8 ounces)
1/4 parmesan cheese
salt & pepper to taste
1 cup dry bread crumbs
1/4 cup butter,melted
Preheat oven to 350degrees *175 degrees C*
Boil macaroni according instructions & drain.
In baking dish of choice-mix together cooked macaroni,cheeses,sour cream & salt & pepper.
In a small bowl mix together bread crumbs & melted butter.
Sprinkle topping over macaroni.
Bake for appx 30min or until golden brown.
*APRICOT CHOPS*
ReplyDelete1tbsp olive oil
4/6 bone in pork/lamb chops
salt & pepper to taste
1 cup apricot jam
1 cup sweet & sour sauce/salad dressing
1 packet dry onion soup
1 crushed garlic clove
Preheat oven to 400 degrees F *200 degrees C*
Panfry chops in olive oil till brown
blend together jam,salad dressing,onion soup mix & garlic.
Place chops in foil lined baking pan & top with apricot mixture
Bake for appx 40min.
Serve with mash potatoes & veggies.
*SEAFOOD PASTA SALAD*
ReplyDelete1kg shrimp (cooked & peeled)
1 box spaghetti
2 cucumbers
3 tomatoes
2 carrots(shredded)
small red cabbage(shredded)
2 cups Ranch salad dressing
2 cups Italian salad dressing
Cook pasta.
Add all the veggies
Add salad dressings
Chill for appx 2h before serving.
*cabbage & carrots are optional
*PEACH COBBLER*
ReplyDelete1 Large can of sliced peaches
1 brick of butter/margarine
1 1/2 cup of sugar
1 1/2 tsp of vanilla extract
1 1/2 tsp of cinnamon
1/2 cup brown sugar
Ready made pie crust
Preheat oven to 175 degrees
Mix peaches & other ingredients in a large pot & bring to a boil.
Pour into a large pie dish
Roll out pie pastry & cover the entire dish/
Cut into strips & place over peach mixture.
Cook until golden brown -appx 1hour.
Best served with vanilla ice cream.
*SALT & PEPPER SQUID*
ReplyDelete500g baby squid cut into rings(leave tentacles unchopped)
75g cornflour
appx 500ml sunflower oil
2 tbsp sea salt/rough salt
2 tbsp black peppercorns
lemon for squeezing
Heat oil in frying pan on high
Bash salt & pepper in pessle & mortar -not too pulverised
Place in freezer bag & add cornflour.
Toss in squid & mix well within the bag.
When the oil is hot(not smoky)
Fry the rings in small batches until juicy & cooked through.
Place in paper towl lined plates-to soak up excess oil
Remove tissue paper before squeezing over the lemon.
Eat with fingers-QUICKLY!
*INSTANT CHOC MOUSSE*
ReplyDelete150g mini marshmellows
50g soft butter
250g dark choc-chopped into small pieces
60ml hot water-from recently boiled kettle
1 (284ml) tub double cream
1 tsp vanilla extract
Put marshmellows,butter,choc & water in heavy-based saucepan
Place the sausepan over gentle heat-stirring gently-remove from heat
Whip cream with vanilla extract and fold into cooling choc mixture
Scrape into 4glasses/6 smaller glasses and chill until you want to eat
Hi Monzie, you forgot to add how many eggs in the 7-up cake. I have a recipe too for 7-up pound cake.
ReplyDeleteHiya Val -thanks honey....it was 3 eggs!!
ReplyDeleteGo ahead and post your RECIPES please.......*wink