I was really looking forward to this Saturday morning. My husband loves peanut butter so I figured this would be a total hit. The original recipe called for an oat topping, but I didn't have regular rolled oats. I found a topping that used chocolate. Peanut butter and chocolate...for breakfast? In my house, Yes. I wish that I hadn't used my stoneware though. It doesn't cook like a regular baking dish and I had to cook it a lot longer than I should have to get it done in the middle. Doing that made the outside of the cake get too done. I wasn't exactly thrilled with the results. It wasn't as fluffy as it should have been. It was almost to peanut-buttery for me. If you like peanut butter and you have lots of it in the pantry, try this out. If not, read no further. This recipe is not for you :)
Cake:
2-1/2 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter
3/4 cup peanut butter (I used creamy)
1-1/2 cup brown sugar
2 eggs
1 cup milk
Topping:
1/2 cup brown sugar
1/2 cup all purpose flour
1/4 cup peanut butter
2 tablespoons butter, melted
1-1/2 cups chocolate chips
In a bowl whisk together flour, baking powder, salt and baking soda. Set aside. In another large bowl cream together butter and peanut butter. Slowly beat in brown sugar. Add eggs, one at a time, beating until fluffy.
Add flour mixture alternately with milk to the creamed mixture, beating after each addition and beginning and ending with the flour mixture (1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour).
Spread batter in a greased 13 X 9-inch baking dish.
In another bowl combine ingredients for topping. Crumble over the batter. Bake for 30 minutes or until toothpick comes out clean. Cool completely before cutting. Top with powdered sugar.
Enjoy...if you really like peanut butter!
(adapted from Natalie's Killer Cuisine)
This is a very popular casserole. There are lots of different versions of it floating around out there. I liked this one because it came from Southern Living (they always have great recipes), and because I had picked up most of the ingredients last week at Publix! I substituted flour tortillas for the corn tortillas. Use whatever you have on hand. I got in too big of a hurry and didn't read all the directions as carefully as I should have. I added the Rotel without draining it! I have never drained Rotel in any other recipes, so I just assumed that you didn't drain them for this recipe. It still turned out good though! So, what I might suggest is just draining one of the cans. I actually liked the texture of the flour tortillas after they absorbed some of the extra liquid. This was on the spicy side. It wasn't something that Ella ate. Maybe if you use the mild Rotel. The leftovers were great wrapped up in flour tortillas too! Maybe wrap it up and serve it with some Spanish Rice the next night. This is a big casserole so feed a crowd or use it for a double-duty dinner!
**Remember, I forgot to drain my Rotel. Duh! Yours won't be quite this runny. It also thickened up the longer it sat. The leftovers were great!
3-4 cooked chicken breasts (or 1 rotisserie chicken)
2 tablespoons butter
1 medium onion, finely chopped
1 medium green bell pepper, finely chopped
1 garlic clove, minced
3/4 cup chicken broth
1 Cream of Mushroom soup
1 Cream of Chicken soup
2 cans Rotel, drained (I FORGOT to drain them!)
1 tablespoon taco seasoning
1/2 teaspoon salt
3 cups shredded cheese (I used Mexican blend)
12 (6-inch) fajita-size tortillas, cut into 1/2-inch strips
If you're using chicken breasts, trim them of excess fat, season with salt and pepper, pound slightly with a meat tenderizer and saute over medium heat in a splash of olive oil. Cook for 6 minutes per side, or until no longer pink. Remove from pan and set aside. While the chicken is cooking, chop your veggies.
In a separate large skillet, melt butter over medium heat. Add onion and saute 6-7 minutes or until tender. Add bell pepper and garlic, saute 3-4 minutes. Stir in chicken broth, cream of chicken and mushroom soup, Rotel and taco seasoning. Cook, stirring occasionally, 8 minutes.
Shred chicken into bite-size pieces. Layer half of chicken in a lightly greased 13 X 9-inch baking dish. Top with half of soup mixture and 1 cup shredded cheese. Cover with half of the tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.
Bake at 350 degrees for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.
Enjoy!
(adapted from Southern Living)
I used to take pictures of my shopping trips, but I haven't posted one in a while. And then I figured, "why do y'all care what I'm buying!" So, I just quit doing it. But, tonight was too good not to share. This is a perfect example of why taking the time to clip coupons and organize your shopping trip really pays off. I am so happy with my receipt! I also purchased a $50 BP gas card, so that is included in my total. But, I will not be counting it towards my grocery budget for the week.
Order Total: $95.67
Sales Tax: $8.84
Grand Total: $104.51 (includes a $50 BP Gas Card)
Total Savings: $168.88 (includes $10 from the Gas Card)
What's in my Buggy:
(1) $50 BP Gas Card (for my Disney trip!)
(4) Pillsbury Ready to Bake Cookies
(2) Jimmy Dean Breakfast Sandwiches
(2) Jell-O Pudding
(2) Gallons Publix Milk
(1) 1/2 Gallon Publix Milk
(2) Single Tic Tacs- for Ella :)
(1) Publix Cream of Mushroom
(4) Nabisco 100 Calorie Much Pack (12-pack size)
(3) Special K Low-fat Granola
(2) Cheerios
(2) Cinnamon Toast Crunch
(36) Beech-Nut Baby Food
(1) Publix Hand Sanitizer
(1) Publix Cocoa Butter
(2) Double Stuffed Oreos
(1) Jumbo Bath Puff
(1) Emerald Almonds
(5) Oscar Mayer Deli Lunch Meat
(4) Eight O'Clock Coffee
(2) Hellman's Light Mayo
(6) Pop-tarts
(6) Ears of Corn
(1) Pineapple
(3) Apples
(1) Broccoli
(1) Green Bell Pepper
(1) Strawberries
Yes, so ALL of that food practically cost me $45 plus tax! Can you believe it?!?
Coupons I used:
(1) $10/50 Winn Dixie
(1) $10 off $50 BP Gas Card WYB $25 Groceries Publix Q
(2) $1/2 Pillsbury Cookies MQ
(2) $.75/1 Jimmy Dean Breakfast Sandwich MQ
(2) $.60 Jell-O MQ
(2) $1/1 Milk WYB 1 Kellogg's Cereal MQ
(1) $1/1 Dairy Item Publix Q
(1) FREE 1/2 Gallon milk WYB 2 Nabisco Cookies MQ
(1) B1G1 FREE Single Tic Tacs MQ
(2) B1G1 FREE Nabisco 100-Calorie Packs MQ
(2) $1/1 Kellogg's Low-Fat Granola MQ
(1) $1.50/3 Kellogg's products Target Q
(2) $.55/1 Cheerios MQ
(2) $.55/1 Cinnamon Toast Crunch MQ
(2) $1.50/8 Beech-Nut Baby Food Publix Q
(1) FREE Publix Hand Sanitizer Publix Q
(1) FREE Publix Cocoa Butter Publix Q
(1) FREE Nabisco Cookie WYB 1 Nabisco Cookie & 1 Gallon Milk MQ
(4) $1/1 Oscar Mayer Lunch Meat Publix Q
(5) $2/1 Oscar Mayer Lunch Meat MQ
(2) $2/2 Eight O'clock Coffee MQ
(1) $1/2 Hellman's Mayo Target Q
(2) $1/3 Kellogg's Pop-tarts MQ
(2) $3 RR from Walgreens
There was a slight change of plans tonight when I realized that my Publix didn't have the Shrimp Skewers 10/$10 like what I saw in the Sneak Peek. I was a little disappointed, but then figured it would be a great night to make Chicken Fritters! My husband LOVES these and has been begging me to make them for quite a while now. The last time I made these I was about 7 months pregnant. Let's just say that I ate my fair share! My Dad used to make these all the time when we were little. I even remember taking the leftovers to the beach one day in the cooler and just eating them cold. The leftovers are great hot or cold, so pack some in a zippy bag and take them for lunch. That's if you have any leftover! These are not for you if you're on a diet or going for the healthy thing. But if you're going to cheat, these are totally worth it.
3-4 boneless skinless chicken breasts, cubed into 1-inch pieces
salt and pepper
1 beer
1-1/2 cups all purpose flour
6 cups vegetable oil
Trim chicken breasts of excess fat and cut into 1-inch pieces. Season with salt and pepper.
In a large bowl, whisk beer and flour together.
Heat oil in a large, deep pot over medium heat (I don't know the temperature). Dump half of the chicken pieces in the batter and coat well. Drop the chicken pieces one at a time in the hot oil (you can test the oil to see if its ready by dropping a little bit of the batter into the oil. If it sizzles, its ready!) Cook in batches- you will probably do a total of 4 or 5 batches. Don't over crowd the pan. Put just enough to fill the surface. Once all of the pieces have been dropped in, cook for 6-8 minutes or until golden brown and chicken is cooked through (take out a piece and slice it open to check). Remove chicken to a paper towel lined plate and season with salt while still hot. Repeat with the rest of the chicken until all of the chicken has been cooked.
Enjoy!
Recipe from my Dad, Charlie Sumlin
Here's some of the new coupons that have popped up throughout the day! There have been some really good ones. I especially love the B1G1 Nabisco snacks! I used it for the 12-pk 100 Calorie Snacks that were B1G1 at Publix. There is a max value for the coupon (around $3.29) and the big packs were on sale for B1G1 $6.17. I bought 4 and used 2 coupons. I got 4 boxes for $6.17 or $1.54 each! Awesome deal!
B1G1 Nabisco 100 Calorie Snacks (become a fan on Facebook)
$1/1 Lindsay Natural Green Ripe Olives (become a fan on Facebook)
$2/1 Red Baron Pizza by the Slice (RESET-become a fan on Facebook)
$1/1 Sargento Reduced Sodium Cheese (zip 06776)
$.50/1 New York Brand Frozen Bread Product
$1/1 Oscar Mayer Turkey Bacon
$.75/1 Ronzoni Smart Taste (this will make FREE pasta with a B1G1 sale!)
$.50/1 Starkist Pouch (reset?)
B1G1 La Creme Mousse (HOT!)
$1/1 Any Splenda Product
$1/3 Libby's Canned Vegetables
$.55/2 Hormel Pepperoni
$1/2 Hefty One Zip Bags (Winn Dixie puts these B1G1)
I will add more as I come across them!
Are you tired of pasta and sauce being on sale at the grocery stores? I know Publix has one brand on sale EVERY week. Needless to say, I have plenty of it on hand. But surprisingly enough, I haven't cooked anything with it lately! I came across this recipe on Foodbuzz the other day and though it was perfect because the chicken was on sale last week and this week its the pasta, sauce and ricotta cheese. This is a good twist on your typical Chicken Parmesan. It was a winner in my house!
4 boneless, skinless chicken breasts
1/2 cup lowfat ricotta
1 tablespoon milk
1 tablespoon parsley, chopped
1/2 cup fresh bread crumbs (2 slices of bread)
1/2 clove garlic, chopped
1/4 cup grated parmesan
salt and pepper
10 oz. spaghetti noodles (just shy of one box)
1 jar spaghetti sauce
Preheat the oven to 400 degrees. Trim chicken breasts of excess fat and pound slightly with a meat tenderizer. Season both sides with salt and pepper. Arrange on the bottom of a baking dish.
In a small bowl combine the ricotta, milk and parsley. Season with salt and pepper. Spread ricotta mixture evenly over chicken breasts.
In a food processor or blender, pulse bread and garlic to make the bread crumbs. Mix in the parmesan cheese. Sprinkle the crumbs over chicken breasts liberally, pressing into chicken to ensure a good stick.
Bake in a 400 degree oven for 25-35 minutes or until juices run clear.
Meanwhile, cook pasta according to package directions. Also warm sauce in a separate saucepan over low heat.
To serve, slice the chicken and serve over the pasta with a ladle of sauce.
Enjoy!
(adapted from Eatin' On The Cheap)
Is it Tuesday already? I wish time went by this fast when I was in high school! The days just seem to flip over one another now. I wish that I didn't require sleep. I would be able to get so many more things done! Just think of how much time we waste sleeping. I love working at night when everyone else is asleep and the house is quiet. I just regret doing it when its time to wake up the next morning! I still have oodles of coupons to organize tonight. I still haven't caught up from when Emme was sick. This may be one of those late nights. I think I may pull my hair out if I have to keep digging through envelopes to find my coupons. Its going to be time to get my Publix trip together for Thursday and these bad boys all have to be in the correct place! Speaking of Publix there are a few good deals going on this week. Nothing spectacular. My family is really excited about the pop-tarts! I wish they would run better deals on the meat. Until the chicken deal last week, I have been visiting other grocery stores to stock my freezer. I think I have still managed to pull together a great menu. Did you guys try any of the things from last week? What do you think of the Chicken Tacos and Moo-Shu Chicken?
Ricotta Chicken Parmesan- Wed 5/5
Chicken Fritters- Thurs 5/6
(didn't make the Lemon Garlic Shrimp Skewers as planned)
King Ranch Chicken Casserole- Fri 5/7
Peanut Butter Coffee Cake- Sat 5/8
Chicken Amandine- Sat 5/8 (didn't make!)
Pineapple Sherbet- Sun 5/9 (didn't make...but still planning to!)
Southern Pecan Cream Pie- Sun 5/9
Almond Veggie Stir-fry- Mon 5/10 (also didn't make!)
Creamy Taco Mac- Tues 5/11
Cranberry Almond Granola Bars- Tues 5/11
I will post the recipe and pictures after I make them on the designated day. To make it easier to cook with me, I decided to include a recipe ingredient break-down to make your shopping a bit easier. The items marked with an (*) refer to a sale item this week at Publix. I'm pulling a lot from my stockpile this week. Several of the items (Rotel, tortillas, chicken) I picked up this past week on sale. I also visit my local farmers market for produce throughout the week. Its on the way home and Ella loves getting the string cheese :)
And if you're shopping Publix, don't forget your $5/$25 Rite Aid coupon! Here is a new one (try zip 95677, radius 50 miles)
Ricotta Chicken Parmesan (Wednesday)
ricotta cheese *
milk
boneless skinless chicken breasts
fresh breadcrumbs * (pulse bread slices in the blender or processor)
parmesan cheese
pasta *
spaghetti sauce *
Lemon Garlic Shrimp Skewers (Thursday)
salt
sugar
shrimp *
olive oil
parsley
lemon
garlic
King Ranch Chicken Casserole (Friday)
chicken breasts (or 1 whole chicken)
chicken broth
butter
onion
green bell pepper *
garlic
Cream of Mushroom
Cream of Chicken
Rotel (2)
taco seasoning
cheddar cheese
flour tortillas (or corn tortillas)
Peanut Butter Coffee Cake (Saturday)
all purpose flour
baking powder
salt
baking soda
butter
peanut butter *
brown sugar
eggs
milk
sugar
rolled oats
Chicken Amandine (Saturday)
almonds *
bread crumbs
eggs
boneless skinless chicken breasts
Pineapple Sherbet (Sunday)
pineapple chunks *
sugar
vanilla extract
whole milk
Almond Veggie Stir-fry (Monday)
cornstarch
sugar
soy sauce
sesame oil (or olive oil)
broccoli *
red pepper
onion
garlic
fresh ginger (I get this at my local farmers market)
almonds *
*I may add chicken and additional veggies if I see fit Monday :)
Cranberry Almond Granola Bars (Tuesday)
butter
miniature marshmallows
Special K Granola * (or other cluster cereal)
Rice Krispies
Craisins
salt
I enjoyed Apple Jacks and Chocolate Cheerios for dinner tonight! Looking forward to the Ricotta Chicken Parm tomorrow night.
