Mini Cheesy Taco Cups

A while back, I made these Taco Cups.  They were very tasty.  But, recently, this recipe, caught my eye on Pinterest.  Being a taco loving household, they were a must to try. They also seemed a bit more kid-friendly than the others.  They were a big hit at our house. 

Ooh! These would make a great appetizer too :)

{A side note about wonton wrappers:  With your remaining wonton wrappers, you can make Baked Wonton Chips.  This recipe can guide you with cooking times and instructions.  As a side snack with the taco cups, I sprinkled just a bit of salt before baking them.  I also sprinkled a few with cinnamon sugar for the kids to have as an after dinner treat }

Adapted From

Ingredients:

1 lb ground beef {or turkey/chicken}

1 package wonton wrappers

taco seasoning {homemade recipe}

shredded cheddar cheese

Any taco garnish..lettuce, olives,salsa, etc.

Directions:

Preheat oven to 350 degrees. Spray 12 count muffin pan with non stick cooking spray.   Brown ground beef in skillet. Add taco seasoning. Place wonton wrappers into prepared muffin tin. Forming a small bowl. Scoop cooked taco meat evenly into wrappers.  Sprinkle with cheddar cheese. Bake for 8 minutes.

Linked up at: It's a Keeper Thursday

Menu Planning Monday

Happy Monday!
Here's what cooking at our house this week:

Monday:  Pierogis with Potato Pancakes

Tuesday: Grilled Cheese


Wednesday: Crock Pot Mac n Cheese

Thursday: Homemade Pizza

Friday:  Leftovers or Grocery Shopping

Breakfast this week:

Breakfast Burritos

Semi-Homemade Cinnamon Sugar Doughnuts

Have a great week. Thanks for stopping by :)



Link up at: I'm an Organizing Junkie

Red Velvet Brownies with White Chocolate Frosting

When you look at these pictures, I want you keep my blog tag line in mind "the good, the bad and the getting better of family dining".   Well, these aren't really being filed under "bad", but, definitely, under "the getting better"

This is what they looked like out of the oven...interesting, yes?

These were by request of my oldest son.  A boy that could be classified as the pickiest eater ever. But, he does love his brownies.  Including these.

I'm not quite sure what I did wrong.  The top was very crunchy and the middle was a bit too soft.  so, frosting them was a little bit of a challenge.  Now, this, of course, did not prevent us from eating them. They tasted really fabulous despite looking like my 2 year old baked them. 

Give them try..let me know how they turn out for you.

Adapted From

Ingredients:

for brownies:

1/2 cup butter

1-1/2 cup sugar

2 eggs

2 tsp vanilla

1-1/4 cup flour

3 TBSP  cocoa powder

2 TBSP red food coloring

2/3 cup chocolate chips

for frosting

1 stick butter

2-1/2 cups powder sugar

1 tsp vanilla

4 Oz white chocolate

1-2 TBSP milk

Directions:

brownies:

Preheat oven to 350 degrees. Spray 8x8 baking dish with non stick cooking spray. In a bowl, combine cocoa, red food coloring and 1 tsp vanilla to create a paste.

In a separate bowl, cream butter and sugar.  Add eggs one at a time.  Add remaining vanilla.  Mix in red/cocoa paste.  Mix until combined and desired red color.  Add flour.  Mix until combined.  Fold in chocolate chips.

Bake 25-30 minutes until knife comes out clean.

frosting:

Cream butter, then, add vanilla. Add powdered sugar 1/2 cup at a time.  Melt chocolate and add into mixture. Mix until well combined.  Add desired amount of milk until desired consistency is reached.

Frost on cooled brownies.

Chocolate Peanut Butter Oatmeal Muffins

For our next family request..we have my lovely husband or "Mr Plain" as is referred to around bloggy world.

When I asked him what I should make for my next post, he said "oh, how about Chocolate Peanut Butter Oatmeal Muffins?"  OK. I'm not sure if this just popped into his head or something he has been thinking about previously, but, either way..Tada!

These muffins are really yummy..very moist and chocolaty.  Mr Plain enjoyed them very much.

Adapted From:

Ingredients:

1-3/4 cup boiling water

3/4 cup rolled oats

2-1/2 TBSP cocoa powder

3 TBSP canola or vegetable oil

3/4 cup sugar

1 egg

1 tsp vanilla

1-3/4 cup flour

2 tsp baking powder

1/2 tsp baking soda

1/2 cup semi sweet chocolate chips

1/2 cup peanut butter

Directions:

In a mixing bowl, combine cocoa, water and oats. Let sit for 20 minutes

Preheat oven to 350 degrees.  Spray cupcake pan with liners or spray with non stick cooking spray.

After 20 minutes is complete, add sugar to oat mixture until well combined. Add, oil, egg ,vanilla and peanut butter. Combine well.

In a separate bowl, whisk flour,baking powder and baking soda.  Add flour mixture slowly into wet mixture until combined well.  Fold in chocolate chips.

Spoon batter into prepared cupcake pan.  Bake 20-25 minutes or until toothpick comes out clean.

Makes 18 muffins

{Simple} Berry Smoothie

Since getting back to blogging was a family decision, I decided what to make would be a good family decision also.  So, the next couple posts will be specific requests from my kids and Mr. Plain.   {First up}  My oldest.  She is my best eater and will try pretty much anything that I make.  She loves a good taco, strawberry lemonade and she did tell me that everything would taste better if cooked with ranch dressing or bacon. 

Her request:  Berry Smoothie. A pretty simple request. With the hot weather still not giving us a break, it is a great way to cool off.  

Adapted From

Ingredients:

1 cup frozen  unsweetened strawberries

1 cup frozen  unsweetened raspberries

1 cup ice cubes

1 cup milk

3 TBSP sugar

Directions:

Add milk, berries and sugar into blender. Blend.  Add ice cubes.  Blend all until well combined.  Serve immediately.

Makes approx 3-8oz smoothies

Linked up at: Tempt my Tummy Tuesday

Thank you

As many of my readers know, we had a baby this summer.  Her name: Eliza Hope.  She came about 9 weeks early and when she was born, faced many challenges.  Her little life started a bit shaky, but, she remained stable for many weeks.  We were on a very positive track.  Sadly, though, her liver was a major challenge that she faced and couldn't beat.
I kept a small online journal of our NICU journey with Eliza.  Please feel free to read it by clicking here.  I am also going to be adding a permant link to my sidebar in the near future.
I wanted to thank everyone for the kind words, thoughts, prayers & condolences that came from the online blogging community.  I still get emotional when I think of the outpouring of support that we received and continue to receive. It has helped.  Truly, it has.  It also makes me proud to be part of such a caring community of people.
So, the future of Table of 7?  It will continue.  After having a family talk, it was decided that blogging is a big part of me and should not end. The cooking/baking/photography/sharing..I really love it.   It's my own personal therapy.
I hope you continue to enjoy my little foodie blog, because, I do, enjoy sharing it with you.
Thank you.

Chicken Baked Mac n Cheese

I'm not sure which we eat more of at our house: Chicken or Mac n Cheese.  Almost everyone seems to like one or the other, but, honestly, I get a bit tired of the same old stuff.  Don't you? Sometimes? Yep..I knew you did.

Well..here you go then:

Chicken with Mac n Cheese! Oh..lovely. It seems too easy.  Toss on on bread crumbs, butter and a bit more cheese. Yep..this is really good and will get you out of your mac n cheese/chicken rut.

Adapted From

Ingredients:

1-lb boneless chicken breast

8oz dry pasta of your choice

3 TBSP butter, plus additional 3 TBSP melted butter

3 TBSP flour

6oz pureed squash (I used baby food)

2 cups milk

8 oz shredded cheddar cheese ( or whatever flavor you wish)

1 cup bread crumbs

1/2 cup grated Parmesan cheese

onion powder, to taste preference

ground mustard, to taste preference

garlic powder, to taste preference

salt/pepper, to taste preference

Directions:

Preheat oven to 350 degrees. Spray 9 x 13 baking dish with non stick cooking spray. Cut chicken into bite sizes pieces.  Preheat a large skillet, coat with non stick cooking spray or a tablespoon of canola oil. Cook chicken pieces in skillet until they are no longer pink.  Remove chicken from pan and set aside.

In a large pot, make pasta according to box directions.

In the skillet, add 3 TBSP butter, onion powder, ground mustard & garlic powder.  Melt butter, then stir in flour until well combined.  Stir in squash.  Then, add in milk.  Cook mixture until bubbly. Once bubbling, reduce heat and cook for about 5 minutes, letting mixture get thick.  Stir in cheese until almost melted.  Remove from heat.  Stir in cooked chicken and pasta.  Coat well.  Spoon into prepared baking dish.

In a small bowl, mix bread crumbs, Parmesan cheese and 3 TBSP melted butter.  Sprinkle on top of noodle mixture.

Bake uncovered for 25-30 minutes or until topping is golden.

{No Bake} Chocolate & Peanut Butter Oatmeal Bars

With the temps still in the 90-100 degree range for most of us..these are perfect when you have a chocolate and peanut butter craving and don't want to turn on the oven. Chocolate. Peanut Butter. Oats.  A perfect combo.

Adapted From

Ingredients:
2 cups chocolate wafer cookies, ground finely
1- 1/2 cups old fashion oats
1 -1/4 cups powdered sugar
1 stick, plus 2 TBSP butter
1-3/4 cup, plus 3 TBSP peanut butter
1-1/4 cup semi sweet chocolate
1/2 cup milk chocolate

Directions:
Spray 9 x 13 baking dish with non stick cooking spray.  Cover bottom with wax/parchment paper and leave extra for overhang.  Mix ground wafers, powdered sugar and oats in a large bowl. Set aside.  In a saucepan, melt butter with 1 & 3/4 cup peanut butter.  Mix until completely melted.   Add peanut butter mixture to wafer mixture and mix until well combined.  Pour mixture into prepared baking dish. Press firmly into dish with spoon or spatula.  Refrigerate for 30 minutes.
Melt semi-sweet chocolate and spread evenly over top of  peanut butter mixture.  Refrigerate for another 15-20 minutes.
Melt 3 TBSP peanut butter and drizzle on top.  Then, melt milk chocolate and drizzle on top of melted peanut butter.  Refrigerate for 10-15 minutes.
For serving, remove bars from pan on parchment paper before cutting.  Keep leftovers in fridge or freezer.

Linked up at: Tempt my Tummy Tuesday

Chocolate Caramel Toffee Cake

I want to thank everyone for their kind words and prayers the last few weeks.  Our new addition is still currently in the NICU, but, rest assured, she is doing well,growing and getting stronger each day.  I won't be posting everyday or maybe even more than once a week, but, if something good ( and relatively stress free) catches my eye..I will do my best to share it with you all.

Here is one that is a must-share:

Adapted From

What you need:
1 box chocolate or German chocolate cake mix (plus ingredients)
1-14oz can sweetened condensed milk
1- 8oz container whipped topping
caramel ice cream topping
3-4 Heath or Skor candy bars, chopped

To Prepare:
Prepare cake according to box directions. Let cool for 5-10 minutes.  Using a spoon handle, poke holes in the cake. Let cake cool for about an hour.  Pour condensed milk over top of cake.  Then, drizzle about 1/4 cup of caramel topping over cake.  Cover and put  in fridge for 1-2 hours to cool cake completely.
Once cake is completely cool, spread whipped topping evenly over cake.  Sprinkle with chopped candy bars and drizzle with caramel topping.
Keep leftovers in covered container in fridge.