Abs Favorite Recipes

Archive for the ‘Kid Approved’ Category

After taking a break from trying new recipes I am back at it. My droughts never last long I always get bored with what I am cooking and start looking through my cookbooks or checking out a number of my favorite food blogs. I found this recipe on facebook. A friend posted a link and I bookmarked it and finally gave it a try last week. I admit I buy a lot of refrigerated dinner biscuits because its fast and they taste good. But I know I can save myself some money if I make them myself. This recipe is really easy and the biscuit dough can be frozen and used when needed.

Source: smitten kitchen

Prep Time: 20 Minutes Cook time 10-15 minutes

• 3 tbsp melted butter
• 2 cups all-purpose flour, plus more for dusting the surface
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tbsp sugar (optional)
• 1 1/2 cups heavy cream

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Melt butter in a small pot or microwave dish, and set aside. Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little. (I ended up using two additional tablespoons, or half the unused cream. Just like the recipe from smitten kitchen called for)

Turn dough onto a floured surface, mound it into a ball and, using your hands, press it to a thickness of about 3/4 inch. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Dip the top of each round in melted butter and arrange on the baking sheet. Bake until golden, 10 to 15 minutes. Serve immediately, or flash freeze for future use. [Biscuits can be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5.]

Yield: 1 Dozen

I don’t have a shifter so I did not shift the flour. I also used my kitchen aid mixture the 2nd time I made these and I did not need the extra 2 tbsp of whipping cream. I have not tried freezing a batch yet but I plan too. I really like these and my kids eat these better then the store brand. You definitely want to serve these right as they come out of the oven. They are still good once they cool but are best fresh. The other thing I want to try with these biscuits is adding cheese and garlic. I bet that would be heavenly!

To some this might seem like a boring side dish but its one of my favorites. Its super easy and my son likes it as well. This is a recipe my mom used to make when I was a kid.

Source: My Mom

Prep/Cook Time 15 minutes

• 2 cups water
• 2 cups uncooked instant rice
• 1 can(10 3/4 oz) Cream of mushroom soup undiluted
• Salt and pepper to taste

Boil water and add rice. Remove from heat(follow package instructions basically) and let stand 5 minutes. Once rice is done add the can of mushroom soup undiluted and stir well. Cook on stove on low till warm. Add salt and pepper to taste and serve.

Yield: 4 servings

Like I said this is really easy and my son loves it. You can always add more or less soup for your taste and its also easy to double. I love it on the nights I don’t know what to have as a side and don’t have a lot of time.

I posted a fish recipe a week or so ago and noted I was looking for some recipes to try. A friend of mine on facebook sent me this recipe and told me how much her family liked this so I had to give it a try.

Source: A Friend(Thanks Marissa!)

Prep/Cook time: 30 minutes

• 1 lb catfish fillets, cut into small pcs (I’ll take a full size fillet and cut into about 6 pieces or so)
• 1/4-1/2 cup ranch dressing(Marissa said french dressing works well too)
• 1/4 c cornmeal
• 1/4 c dry breadcrumbs
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp garlic salt
• 1/4 tsp pepper

Heat oven to 450. I take foil and cover my broiler pan, then cut holes through the slots to make clean up easy, spray foil covered pan (or just the pan);mix dry ingredients. Lightly brush dressing on fish, coat in dry mixture. Place fish on pan, bake uncovered for 15-18 min or until flakes easily.

Yield: 4 servings

I sat in amazement(and excitement!) as my son ate quite a bit of this! Its easy and had great flavor. My husband and I where not fond of the catfish but I am going to try it with cod or salmon next time. I think this coating would work great with a lot of different kinds of fish.

I look forward to roasted pumpkin seeds almost as much as I look forward to carving pumpkins. Its a quick and tasty snack!

Source: Abs Kitchen

Prep/Cook Time 20-30 min

• Raw Pumpkin Seeds
• Salt Shaker

As your carving your pumpkin set the seeds aside in a bowl. Try to get as much of the pulp off as your going. Its better to clean the seeds while they are still wet because the rest of the pulp comes off much easier. I use a colander and rinse them under cold water to get them nice and clean.

While your doing this set your oven to 325. Once the seeds are clean grease a cookie sheet(with sides). Spread the seeds onto the cookie sheet and try to keep them from over lapping as much as you can. Sprinkle them well with salt. Cook them for 15 minutes and spread them around again and add some more salt. Let them cook for another 10 minutes and test. If they are crunchy then are done. Depending on how many your baking it may take a bit longer. Store in a air tight container once cooled. Enjoy!

This is my favorite zucchini bread recipe. I just keep eating it till its gone. I love how moist it is and the flavor is great.

Source: cooks.com

Prep time: 15 min Cook time 45-60 min

• 3 eggs
• 2 cups sugar
• 1 cup vegetable oil
• 1 tsp vanilla
• 2 cups coarsely grated zucchini (loosely packed)
• 2 cups flour
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1 tsp salt
• 1/2 cup chopped walnuts or pecans (optional)

In the bowl of an electric mixer, beat 3 eggs until frothy. Gradually add 2 cups sugar. Stir in 1 cup vegetable oil and 1 tbsp of vanilla. Beat until thick and lemon colored. Stir in zucchini.

In s medium bowl whisk together dry ingredients. Stir dry ingredients into wet mixture, stirring to combine. Add chopped walnuts or pecans, if desired.

Grease two bread loaf pans. Pour batter into pans and level off with the back of a spoon.

Bake for 45-60 minutes or until done(knife entered into middle of bread comes out clean).

Allow loaves to cool in pan for 10 minutes, then run a knife along the sides to loosen bread and remove from pans. Cool on wire rack. Brush tops of leaf with melted butter while still warm.

Yield: 2 loaves

Do NOT over cook the bread. Set your timer for 45 minutes and then 5 minute intervals after that. Other wise you will dry it out. I have done it a few times. I have never made it with the nuts either so I don’t know how that would come out.

I’m trying to add more fish to our menu but at the same time want my kids to eat it so I thought this could be a winner. I love that its a fast recipe.

Source: Taste of Home Quick Cooking 2006 Cookbook

Prep/Total Time: 20 min

• 1 package (18.7 oz) frozen breaded fish fillets
• 3 tbsp olive oil
• 1 jar (26 oz) spaghetti sauce
• 3 tbsp prepared horseradish
• 1 cup (4 oz) shredded mozzarella cheese

In a large skillet, cook fish in oil for 4 minutes on each side or until crisp and golden brown. Meanwhile , in a large saucepan, combine the spaghetti sauce and horseradish; cook until heated through. Spoon over fish; sprinkle with cheese. Cover and remove from the heat. Let stand for 5 minutes or until cheese is melted.

Yield: 4-5 servings

The verdict?  I liked it a lot. I did some things different though. I used Dijon mustard instead of horseradish because no one in my family likes it. I also cooked the fish on my counter-top convection oven(love that thing(thanks mom)!). My kids ate a little but not as much as I had hoped but my kids are very picky so I think most kids would really like this.  Again its fast and tasty. I would also add you would probably want to double the fish amount for a bigger family or you could also use fish sticks and dip them in the sauce.

Originally I was not going to post this recipe. I found it on another recipe blog and thought it sounded good but the flavor was not my favorite but my kids LOVE this. I mean both of them which is a big deal and so here it is.

Source: Simple Recipes I really like this recipe blog and plan to try a lot more of her recipes.

• 2 eggs, beaten
• 1 1/3 cup sugar
• 2 teaspoons vanilla
• 3 cups grated fresh zucchini
• 2/3 cup melted unsalted butter
• 2 teaspoons baking soda
• Pinch salt
• 3 cups all-purpose flour
• 1/2 teaspoon nutmeg
• 2 teaspoons cinnamon
• 1 cup chopped pecans or walnuts (optional)
• 1 cup dried cranberries or raisins (optional)

1. Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.
2. Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Yield: 2 loaves

I did add raisins but not the walnuts. I did not have unsalted butter so I used salted and left out the pinch of salt. The reason I don’t love this recipe was because of the nutmeg. It has grown on me, but I may play around with it next time I make it. I have another recipe that I love and will post it at some point. I also have a recipe that calls for pineapple so I might have to give that one a try as well. I hope you enjoy this recipe as much as my kids do!

Our Zucchini plants did well this year. So I have a nice big pile sitting on my counter right now. One can only make so much zucchini bread. I have frozen quite a bit as well but the pile is still growing. So yesterday I went looking for something to make to go with supper.  I settled on this one. I found some others I hope to try soon.

Source: allrecipes.com

Prep Time: 1 hour 15 minutes     Cook Time 45 Minutes

• 4 cups shredded zucchini
• 1 1/4 tsp salt
• 1 tbsp melted butter
• 4 eggs
• 1/8 tsp pepper
• 1/8 tsp garlic powder
• 1/4 tsp dried parsley
• 1 cup shredded Monterrey Jack cheese(I used cheddar)
• 1/4 cup all-purpose biscuit baking mix(Bisquick)

1. Toss the zucchini and salt together and place into a colander set in the sink. Allow to drain for 1 hour, then squeeze the liquid out of the zucchini, and set aside.
2. Preheat oven to 350 degrees F(175 degrees C). Prepare a 1-1/2 quart casserole dish with the melted butter.
3. Whisk the eggs in a mixing bowl with the pepper, garlic powder, and parsley. Stir in the zucchini, shredded cheese and baking mix until combined. Pour into the prepared casserole dish.
4. Bake, uncovered, in the preheated oven until set and golden brown on top. 45 minutes to 1 hour. The souffle is done when a knife insert into the center comes out clean.

Yield: 6 servings

Over all I liked it and my son ate some as well.

I thought this recipe looked interesting. A quick Mexican like lasagna.

Source: Taste of Home’s Weeknight Cooking Made Easy 2007 Cookbook

Prep/Total Time: 30-45 min

• 1/2 lb lean ground beef
• 1/4 cup chopped onion
• 1 garlic clove minced or 1/4 tsp minced garlic
• 1 can (14-1/2 oz) Italian or Mexican diced tomatoes, drained
• 1/2 tsp chili powder
• 1/4 tsp cumin
• 3/4 cup part-skim ricotta cheese
• 1/4 cup shredded part-skim mozzarella cheese
• 3 tbsp minced fresh cilantro, divided
• 4 four tortillas (8 inches)
• 1/2 cup shredded reduced-fat cheddar cheese

In a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, chili powder and cumin. Bring to a boil; remove from the heat. In a small bowl, combine the ricotta cheese, mozzarella cheese and 2 tablespoons cilantro.

Place one tortilla in a 9-in. round baking pan coated with nonstick cooking spray. Layer with half of the meat sauce, one tortilla, all of the ricotta mixture, another tortilla and the remaining meat sauce. Top with remaining tortilla; sprinkle with cheddar cheese and remaining cilantro. Cover and bake at 400 degrees for 15 minutes or until heated through and cheese is melted.

Yield: 6 servings.

Over all it turned out pretty good. I forgot to cover it before baking(oops!) so the top layer got a little dried out but I added some salsa and sour cream to make up for it. I personally did not love the cilantro flavor so if I make this again I might try less or add a different spice. It was quick and pretty filling and my son really liked it.

Red beet eggs have always been a favorite of mine and my daughter who is a super picky eater will eat some of these when I make them. They are really easy to make. The only down fall is waiting the three or four days for them to complete.

Source: Internet

• 1 cup sugar
• 1 cup vinegar
• 2 cans whole beets or 6-10 garden beets,cooked tender( with saved juice).
• 1 to 2 dozen hard boiled eggs

Cooking the red beets is easy and I think makes a better egg then the canned. You can get red beets at the grocery store all year round. How I do it is wash them and cut off the stem. I then bring them to a boil and then reduce heat so they are simmering and let them cook for a hour or so(depends on how many your cooking). Once they are tender I take the beets out of the juice and let them cool a little. I then peel the skins which is much much easier once they are cooked. I also cut them into quarters. While the juice is still hot add the sugar and vinegar. I sometimes add a little more vinegar. It just depends on your tastes which after making them a few times you get a feel for what works best for you. Boil the mixture for one minute. Put the red beets in the bottom of a gallon pitcher. Put the hard boiled eggs(peeled!!) on top. Add enough juice to cover the eggs and discard any extra juice. Refrigerate for 3 days. The longer you refrigerate the darker the eggs will get. Enjoy.