Archive | January, 2011

Snow Falls On Las Vegas

While many of you in the country are feeling the woes of heavy snowfall; we in Las Vegas are hoping to borrow a dash or two again.  When you picture living in the desert, it’s hard to envision snow.  But just a month ago we were heading out the door for school one morning and saw snowflakes begin to fall.

It’s the best of both worlds- just enough snowfall to taste the magic of it, while the desert will keep the effects from staying.  I had to forget the time for a few minutes and let the kids take it in. 

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What’s For Dinner This Week

Subscribers to The Organized Cook don’t have to worry about what to cook for dinner this coming week, we’ve done the planning for them!

So, what’s on the menu for your family this week?

Day 1: Chicken Under A Brick with Risotto & Hope’s Garlic Greens



Day 2: Herb Baked Salmon with Garlic Herbed Mashed Potatoes & Glazed Baby Carrots



Day 3: Spanish Paella



Day 4: Traditional Meatloaf with Cheesy Twice-Baked Potatoes & Buttered Green Beans



Day 5: Salmon Salad Croissants &Warm Spinach Salad

These recipes are simple and delicious. They’re also a perfect example of the time-saving cooking method created by The Organized Cook. The leftover chicken you have from our Chicken Under A Brick tonight will be one of the main ingredients for our Spanish Paella on Day 3…yummy!

What’s even better, is this menu only costs about $100 in groceries for the week.  If you’re not already a subscriber to The Organized Cook, check out our introductory offer.

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Cassidy’s Favorite: Baked Macaroni & Cheese

Cassidy’s Favorite: Baked Macaroni & Cheese

Ingredients

  • Penne Pasta- 1 lb
  • Shredded Cheddar or Cheddar/Monterey blend- 2 cups
  • Cheddar Cheese Soup- 1 can
  • Butter- 2 tbspns
  • Milk- 1/2 cup

Instructions

  1. Boil pasta in salted water until al dente (do not overcook); drain
  2. Heat oven to 350 degrees
  3. Add butter, soup and milk; mix
  4. Add 1 cup cheese; mix
  5. Transfer to baking dish and sprinkle remaining cheese on top
  6. Bake 10-15 minutes
https://tonispilsbury.com/cassidys-favorite-baked-macaroni-cheese/

Whether it’s a Sunday afternoon lunch or a weekday side dish, this homemade macaroni & cheese is a family favorite.  What’s best about this dish, is there’s always leftovers to package in individual containers for later on in the week; and unlike the boxed stuff, this homemade version stores and reheats well.  Come Thursday, I’ll love myself for having something quick and easy to pop in the microwave for my picky eater or a quick side for PB&J after gymnastics on Saturday.

Cassidy’s Favorite: Baked Macaroni & Cheese

Ingredients:

  1. Penne Pasta- 1 lb
  2. Shredded Cheddar or Cheddar/Monterey blend- 2 cups
  3. Cheddar Cheese Soup- 1 can
  4. Butter- 2 tbspns
  5. Milk- 1/2 cup

Many recipes for homemade macaroni & cheese call for flour; but, quite frankly, I don’t like the floury taste.

Directions:

  1. Boil pasta in salted water until al dente (do not overcook); drain
  2. Heat oven to 350 degrees
  3. Add butter, soup and milk; mix
  4. Add 1 cup cheese; mix
  5. Transfer to baking dish and sprinkle remaining cheese on top
  6. Bake 10-15 minutes
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Skip The Frosting Cupcakes!

Want to make cupcakes in a hurry?  Skip the frosting!  Set your baking timer for five minutes before your cupcakes are done and place a large marshmallow on top of each cupcake.

For a great Red Velvet cake recipe for your cupcakes, check out my Real Red Velvet Cupcake Recipe:

Red Velvet Cupcake Recipe Skip The Frosting Marshmallow

And try Skip The Frosting Cupcakes S’mores Style:

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