Monday, January 23, 2012

Free Patch Quick and Easy Family Dinners Ebook

Free e-book! I just added this to my Kindle!

Menu Planning Templates

Here are a few sites to download menu templates. If you have one that you like, please share!

Organized Home:

Money Saving Moms:

Mommy Tracked:

Lemon Bars

These are my favorite lemon bars! So good and so easy to make. 


1 3/4 cup flour unsifted
1/2 cup confectioner sugar
1/2 tsp salt
1 cup melted butter

Mix and press in a 9 x 13 pan.
Bake at 350 for 20-25 minutes


4 eggs, slightly beaten
2 cups sugar
4 Tbsp flour
4 Tbsp lemon juice
lemon zest

Mix together and pour over baked mixture.
Bake another 20-25 minutes.
Sprinkle with confectioner sugar while warm. 

Creamy Chicken Enchiladas (Taste of Home)

 Creamy Chicken Enchiladas

A very good enchilada recipe. 


  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons water
  • 2 teaspoons onion powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 cups diced cooked chicken
  • 20 flour tortillas (6 inches), room temperature
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 2 cups (16 ounces) sour cream
  • 1 cup 2% milk
  • 2 cans (4 ounces each) chopped green chilies
  • 2 cups (8 ounces) shredded cheddar cheese


  • In a large bowl, beat the cream cheese, water, onion powder, cumin,
  • salt and pepper until smooth. Stir in chicken.
  • Place 1/4 cup chicken mixture down the center of each tortilla. Roll
  • up and place seam side down in two greased 13-in. x 9-in. baking
  • dishes. In a large bowl, combine the soup, sour cream, milk and
  • chilies; pour over enchiladas.
  • Bake, uncovered, at 350° for 30-40 minutes or until heated
  • through. Sprinkle with cheese; bake 5 minutes longer or until cheese

Creamy Blueberry Pie (Allrecipes)

Creamy Blueberry Pie Recipe

We love making this during blueberry season. LOVE fresh blueberries.  :)


  • 3 cups fresh blueberries
  • 1 (9 inch) deep dish pie crust
  • 1 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon salt
  • 2 eggs, beaten
  • 1/2 cup sour cream
  • 1/2 cup white sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup butter


  1. Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended.
  2. Place blueberries in pastry shell, and spoon sour cream mixture over berries.
  3. In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in butter or margarine with pastry blender until mixture resembles course meal. Sprinkle this mixture over sour cream mixture and berries in the pie shell.
  4. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until lightly browned. If desired, garnish with additional blueberries and mint leaves.

Blueberry Crumb Cake (Barefoot Contessa)

This is so yummy!!!!

Picture of Blueberry Crumb Cake Recipe6 Videos | Photo: Blueberry Crumb Cake Recipe

For the streusel:

  • 1/4 cup granulated sugar
  • 1/3 cup light brown sugar, lightly packed
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 pound (1 stick) unsalted butter, melted
  • 1 1/3 cups all-purpose flour

For the cake:


Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

Bacon Vegetable Quiche (Taste of Home)

Bacon Vegetable Quiche RecipePhoto by: Taste of HomeBacon Vegetable Quiche Recipe

This is a good quiche. I leave out the mushrooms. :)


  • 1 unbaked pastry shell (9 inches)
  • 2 cups fresh baby spinach
  • 1 cup sliced fresh mushrooms
  • 1 cup chopped fresh broccoli
  • 3/4 cup chopped sweet onion
  • 2-1/2 teaspoons olive oil
  • 3 eggs, lightly beaten
  • 1 can (5 ounces) evaporated milk
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  • 6 bacon strips, cooked and crumbled
  • 1/2 cup crumbled tomato and basil feta cheese


  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer.
  • Meanwhile, in a large skillet, saute the spinach, mushrooms, broccoli and onion in oil until tender. In a large bowl, whisk the eggs, milk, rosemary, salt and pepper.
  • Using a slotted spoon, transfer vegetables to egg mixture. Stir in cheddar cheese and bacon. Pour into crust. Sprinkle with feta cheese.
  • Cover edges loosely with foil. Bake at 375° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.