This is the easiest fudge in the world to make. I remember having it around for a long time. I remember it both with white marshmellows and sometimes with the colored ones too, my grandma would make all kinds of goodies for the holiday season, and they were always yummy. Think this was on the back of some package or maybe on the sweetened condensed milk can.
If you don't like walnuts add whatever nut you do like. Thinking a little coconut would be good in this too. Thinking white chocolate chips would be a good switch from the semi sweet..hmmm.. might have to make this variation soon. Make this today it is so good. Enjoy
Easy Rocky Road fudge
1 package (2 cups) semi sweet chocolate chips
1 can sweetened condensed milk
1 T vanilla
3 cups mini marshmellows
1 cup chopped nuts (I use walnuts)
In large microwave safe bowl mix together chocolate chips & sweetened condensed milk stirring well. Microwave mixture for around 1 minute to 1:15 minutes. Remove from microwave and stir well till everything is smooth. Stir in vanilla. Then add marshmellows & nuts, stirring well until all is combined. Pour into a 13X9 (or smaller pan if you like your fudge extra thick ;) that has been lined with foil or waxed paper and lightly greased with nonstick spray. Spread mixture out to an even layer and place in fridge covered with plastic wrap to harden. When firm cut into squares and serve. Enjoy
Sunday, December 21, 2014
Saturday, November 22, 2014
Enchilada casserole
I love enchiladas, all kinds, beef, chicken, ground beef the list goes on and on. What I don't like so much is all the work involved in rolling them all up. It is a little time consuming and with 3 kiddos including a 4 year old, full time college, husband, house etc... time sometimes is not what I have a whole lot of quantity of ...LOL With that being said, I thought, hmmm I wonder if there is a way to get the delicious flavor & taste of enchilada with a little less time consuming work. That is how this recipe was born, and boy did it turn out and taste great with little to no fuss and mess which is a win win in my book :)
I use mild enchilada sauce but use what your family likes. Also, I use a mexican blend cheese but you can use any type of cheese you like, cheddar, co-jack anything works. I also topped mine with a little finely sliced green onion, but a red/purple onion will work fine too. I also serve with sour cream but again it is optional. If you like it spicer/hotter add some red pepper flakes or hot sauce to your meat mixture.
For the tortillas, I used flour cut into quarters, next time I am not even bothering to cut them up I will just tear them into pieces.
**Note...Also, I used about 1/4 cup chopped red/green/yellow peppers and onions mixed. Whenever I am cutting up peppers and onions for anything(making pasta salads, fajitas or stuffed peppers etc) I reserve about 1/3 cup (combined onions & peppers) you really don't miss it in your original recipe, and it is so nice to have this mixture already chopped up in the fridge to use in recipes for example chili, frittatas, to add to scrambled eggs, or enchiladas ;) . I just put it in a covered plastic container in the fridge. You will be amazed how much you use this and it's nice that it's already chopped up ready to go.
Make this today, you will love it.. enjoy
Enchilada casserole
1 lb ground beef ( I use 90% lean)
2 small cans enchilada sauce
1/4 cup pepper/onions cut up **see note
1 clove garlic minced
small package of flour tortillas (I used 12)
1 package shredded cheese (I used Mexican blend)
1 cup frozen corn
sour cream & thinly sliced green onions for topping
seasonings of your choice ( I used 1/2 tsp each cumin, chili powder, paprika, garlic & onion powder, a pinch of cayenne, seasoned salt & pepper to taste)
In a large frying pan add ground beef, garlic and peppers/onions, (when meat is half way cooked add frozen corn) browning over medium heat till browned. Drain mixture if desired (I use lean beef so I don't drain it). Add seasonings and 1/3 cup enchilada sauce to the meat, stirring well. In baking dish place a thin layer of enchilada sauce, then cover with tortillas in an even layer overlapping slightly if needed. Add 1/2 the meat mixture. Spoon 1/4 cup sauce over meat, and top with 1/3 of the cheese. Repeat layers. Place final layer of tortillas over the top and drizzle with the last of the sauce. With a spoon spread the sauce evenly over the top, and sprinkle with the last 1/3 of the cheese. Cover pan tightly with foil and bake (Place on a cookie sheet to avoid any bubble overs) for 30 minutes. Remove foil and bake for an additional 15 minutes or until cheese is bubbly and golden brown, remove from oven. Serve with sour cream and top with green onions. Enjoy
I use mild enchilada sauce but use what your family likes. Also, I use a mexican blend cheese but you can use any type of cheese you like, cheddar, co-jack anything works. I also topped mine with a little finely sliced green onion, but a red/purple onion will work fine too. I also serve with sour cream but again it is optional. If you like it spicer/hotter add some red pepper flakes or hot sauce to your meat mixture.
For the tortillas, I used flour cut into quarters, next time I am not even bothering to cut them up I will just tear them into pieces.
**Note...Also, I used about 1/4 cup chopped red/green/yellow peppers and onions mixed. Whenever I am cutting up peppers and onions for anything(making pasta salads, fajitas or stuffed peppers etc) I reserve about 1/3 cup (combined onions & peppers) you really don't miss it in your original recipe, and it is so nice to have this mixture already chopped up in the fridge to use in recipes for example chili, frittatas, to add to scrambled eggs, or enchiladas ;) . I just put it in a covered plastic container in the fridge. You will be amazed how much you use this and it's nice that it's already chopped up ready to go.
Make this today, you will love it.. enjoy
Enchilada casserole
1 lb ground beef ( I use 90% lean)
2 small cans enchilada sauce
1/4 cup pepper/onions cut up **see note
1 clove garlic minced
small package of flour tortillas (I used 12)
1 package shredded cheese (I used Mexican blend)
1 cup frozen corn
sour cream & thinly sliced green onions for topping
seasonings of your choice ( I used 1/2 tsp each cumin, chili powder, paprika, garlic & onion powder, a pinch of cayenne, seasoned salt & pepper to taste)
In a large frying pan add ground beef, garlic and peppers/onions, (when meat is half way cooked add frozen corn) browning over medium heat till browned. Drain mixture if desired (I use lean beef so I don't drain it). Add seasonings and 1/3 cup enchilada sauce to the meat, stirring well. In baking dish place a thin layer of enchilada sauce, then cover with tortillas in an even layer overlapping slightly if needed. Add 1/2 the meat mixture. Spoon 1/4 cup sauce over meat, and top with 1/3 of the cheese. Repeat layers. Place final layer of tortillas over the top and drizzle with the last of the sauce. With a spoon spread the sauce evenly over the top, and sprinkle with the last 1/3 of the cheese. Cover pan tightly with foil and bake (Place on a cookie sheet to avoid any bubble overs) for 30 minutes. Remove foil and bake for an additional 15 minutes or until cheese is bubbly and golden brown, remove from oven. Serve with sour cream and top with green onions. Enjoy
Tuesday, November 18, 2014
Salmon patties
I love salmon patties... but whenever I order them out ..not so much do I love them... they usually don't have much flavor and I am all about flavor...give me some spices, and good things start to happen wink...
I have never made salmon patties like this before, but I thought what the heck..see I had some leftover sausage stuffing (or some people call it dressing). I doctored up a box of stuffing with extra onion, celery and browned sausage (I used Bob Evans regular in the white package). and I never want stuffing to go to waste. It is one my favorite things ever. I like it from scratch, out of a box, etc doesn't matter I love it...
Anyways, I needed a binder to make the salmon patties have flavor and stick together, and while I was looking in the fridge it hit me, why not try the leftover sausage stuffing. I thought what the heck, if it doesn't turn out it's all good, I will know for next time.. I love experiments in the kitchen, you come up with all kinds of good stuff (when they turn out that is..lol )
I added finely minced green pepper & onion (optional), thinking next time a little finely minced jalapeno would be good too. Also, I drained a can of salmon and removed any skin, grey meat and or bones that were in there and just flaked it with my hands. Also, I used Ritz crackers but any type of cracker crumbs or bread crumbs will work out just fine. Good with a squeeze of lemon over when done.
Make these today...enjoy
Salmon patties
1 can salmon, drained and any skin, grey meat or bones removed, flaked
2 T. each finely diced green pepper & onion
3 T. mayo
1/2 t mustard
1 1/2 cups prepared leftover stuffing mix (cold from the fridge)
1 egg, slightly beaten
1/3 to a 1/2 sleeve crushed cracker crumbs
olive oil & butter for sauting
Sseasonings of your choice ( I used 1/2 tsp each onion & garlic powder, and a little seasoned salt & cracked pepper)
In a large bowl add all of the ingredients (except olive oil & butter). Mix well with a fork and shape into patties. Heat olive oil and a little butter in a skillet, and when hot add patties pressing down when putting in the pan. Heat till golden brown on one side, and carefully flip over when done, pressing second side down to a flat layer. Cook until golden brown. Remove to a paper towel lined plate. Enjoy
I have never made salmon patties like this before, but I thought what the heck..see I had some leftover sausage stuffing (or some people call it dressing). I doctored up a box of stuffing with extra onion, celery and browned sausage (I used Bob Evans regular in the white package). and I never want stuffing to go to waste. It is one my favorite things ever. I like it from scratch, out of a box, etc doesn't matter I love it...
Anyways, I needed a binder to make the salmon patties have flavor and stick together, and while I was looking in the fridge it hit me, why not try the leftover sausage stuffing. I thought what the heck, if it doesn't turn out it's all good, I will know for next time.. I love experiments in the kitchen, you come up with all kinds of good stuff (when they turn out that is..lol )
I added finely minced green pepper & onion (optional), thinking next time a little finely minced jalapeno would be good too. Also, I drained a can of salmon and removed any skin, grey meat and or bones that were in there and just flaked it with my hands. Also, I used Ritz crackers but any type of cracker crumbs or bread crumbs will work out just fine. Good with a squeeze of lemon over when done.
Make these today...enjoy
Salmon patties
1 can salmon, drained and any skin, grey meat or bones removed, flaked
2 T. each finely diced green pepper & onion
3 T. mayo
1/2 t mustard
1 1/2 cups prepared leftover stuffing mix (cold from the fridge)
1 egg, slightly beaten
1/3 to a 1/2 sleeve crushed cracker crumbs
olive oil & butter for sauting
Sseasonings of your choice ( I used 1/2 tsp each onion & garlic powder, and a little seasoned salt & cracked pepper)
In a large bowl add all of the ingredients (except olive oil & butter). Mix well with a fork and shape into patties. Heat olive oil and a little butter in a skillet, and when hot add patties pressing down when putting in the pan. Heat till golden brown on one side, and carefully flip over when done, pressing second side down to a flat layer. Cook until golden brown. Remove to a paper towel lined plate. Enjoy
Thursday, October 16, 2014
Ponsett
I love Ponsett. Oh what is ponsett you are asking? It is a bacon, egg & rice dish that is so heavenly and super easy to make. Its kind of like bacon fried rice. My mom got this recipe from a friend of hers, who her friend had a friend from India who gave her this recipe. Even my husband goes, not sure I will like it, once trying it says man, that is good. And my 4 year old Jackson, once he tried it wants it every day...LOL so it must be good.
I also add onion & garlic to this which my mom doesn't do, but I think it adds more flavor, and I am all about flavor!!
I use instant rice, use your favorite brand.
**NOTE** I usually use a couple of bouillon cubes (cause I always am running out of stock), but you can use beef broth/stock instead . If using bouillon cubes I take a big pyrex glass measuring cup, measure 2 cups of water and put the unwrapped bouillon cubes in an heat for about 4 minutes in the microwave. Take out and with a spoon,crush and stir the bouillon cubes to dissolve. If using broth, heat for 2-3 minutes in the microwave.
Also, I use about 4-5 slices of bacon (and I use my favorite bacon, Wright brand which is thick and yummy, but if you are using really thin bacon use about 1/2 package.
Make this today.. Enjoy
Ponsett
4-5 slices thick bacon, sliced thin
4 eggs, beaten seasoned with a little salt & pepper
2 cups beef broth (or can use 2 cups of water and 2 beef bouillon cubes) **see note
2 cups minute rice
1/2 onion, finely chopped
*seasonings of your choice.. I use 1/4 tsp garlic & onion powder, sprinkle of seasoned salt & pepper
In large pan over medium high heat, add bacon & onions stirring often, cooking till about 3/4 of the way done. Add beaten eggs, stirring constantly till eggs are set and done. Add heated broth, rice and seasoning stirring mixture well. Bring to a simmer then cover pan and turn heat down to medium low and cook for 10 minutes stirring often. After 10 minutes remove lid and cook for an additional 5-10 minutes till everything is hot and rice is done. Remove from heat, taste adjust any seasonings and enjoy...
I also add onion & garlic to this which my mom doesn't do, but I think it adds more flavor, and I am all about flavor!!
I use instant rice, use your favorite brand.
**NOTE** I usually use a couple of bouillon cubes (cause I always am running out of stock), but you can use beef broth/stock instead . If using bouillon cubes I take a big pyrex glass measuring cup, measure 2 cups of water and put the unwrapped bouillon cubes in an heat for about 4 minutes in the microwave. Take out and with a spoon,crush and stir the bouillon cubes to dissolve. If using broth, heat for 2-3 minutes in the microwave.
Also, I use about 4-5 slices of bacon (and I use my favorite bacon, Wright brand which is thick and yummy, but if you are using really thin bacon use about 1/2 package.
Make this today.. Enjoy
Ponsett
4-5 slices thick bacon, sliced thin
4 eggs, beaten seasoned with a little salt & pepper
2 cups beef broth (or can use 2 cups of water and 2 beef bouillon cubes) **see note
2 cups minute rice
1/2 onion, finely chopped
*seasonings of your choice.. I use 1/4 tsp garlic & onion powder, sprinkle of seasoned salt & pepper
In large pan over medium high heat, add bacon & onions stirring often, cooking till about 3/4 of the way done. Add beaten eggs, stirring constantly till eggs are set and done. Add heated broth, rice and seasoning stirring mixture well. Bring to a simmer then cover pan and turn heat down to medium low and cook for 10 minutes stirring often. After 10 minutes remove lid and cook for an additional 5-10 minutes till everything is hot and rice is done. Remove from heat, taste adjust any seasonings and enjoy...
Friday, October 10, 2014
Creamy rice pudding
I love rice pudding... my mom makes a really good baked one, and I sometimes do a really super easy cheater type recipe using cooked or instant vanilla pudding and add a little whipped cream, a splash of vanilla and cooked rice to it, with a sprinkle of cinnamon on it.
But sometimes nothing will work but an old fashioned cooked from scratch kind of something. You can use already cooked rice, or make it easy on yourself the next time you get Chinese takeout get an extra quart of rice and make this rice pudding. Easy, yummy and ready in about 10-15 minutes, then you can eat it hot, or let it chill however you like it.
**NOTE** I put the cinnamon shaker on the table and let each person add it if they like it to their own serving. You can also use soaked raisins (I add a little water & vanilla and put them in the microwave for 15-30 seconds to heat them up and let them soak for 10 minutes, then I drain off the liquid. Not everyone in my family likes cinnamon or raisins, so it is up to you to use them if you like them. I also like to add a little whipped cream to the top, but again it is up to you...make this today... YUM
Creamy rice pudding
3 cups cooked rice
3 cups milk
1 cup sugar
2 1/2 t vanilla (divided)
1 t butter
1 egg, beaten
pinch of salt
(**see note, cinnamon, raisins, whipped cream if you are using)
In saucepan, add rice, milk, sugar, pinch of salt, 1 1/2 t vanilla and beaten egg. Bring to a boil over medium heat whisking/stirring very frequently. When mixture is boiling turn heat down to a simmer (make sure mixture is still simmering) and simmer for around 10 minutes, making sure to whisk/stir about every minute or so, cause it will burn quickly. Cook until mixture is thickened. Remove from heat. Serve or place in fridge in a bowl and let cool. Serve... use cinnamon, raisins or whipped cream if desired. Enjoy
But sometimes nothing will work but an old fashioned cooked from scratch kind of something. You can use already cooked rice, or make it easy on yourself the next time you get Chinese takeout get an extra quart of rice and make this rice pudding. Easy, yummy and ready in about 10-15 minutes, then you can eat it hot, or let it chill however you like it.
**NOTE** I put the cinnamon shaker on the table and let each person add it if they like it to their own serving. You can also use soaked raisins (I add a little water & vanilla and put them in the microwave for 15-30 seconds to heat them up and let them soak for 10 minutes, then I drain off the liquid. Not everyone in my family likes cinnamon or raisins, so it is up to you to use them if you like them. I also like to add a little whipped cream to the top, but again it is up to you...make this today... YUM
Creamy rice pudding
3 cups cooked rice
3 cups milk
1 cup sugar
2 1/2 t vanilla (divided)
1 t butter
1 egg, beaten
pinch of salt
(**see note, cinnamon, raisins, whipped cream if you are using)
In saucepan, add rice, milk, sugar, pinch of salt, 1 1/2 t vanilla and beaten egg. Bring to a boil over medium heat whisking/stirring very frequently. When mixture is boiling turn heat down to a simmer (make sure mixture is still simmering) and simmer for around 10 minutes, making sure to whisk/stir about every minute or so, cause it will burn quickly. Cook until mixture is thickened. Remove from heat. Serve or place in fridge in a bowl and let cool. Serve... use cinnamon, raisins or whipped cream if desired. Enjoy
Tuesday, September 16, 2014
Homemade granola bars
I love granola bars.. but they sure can be expensive and not so tasty..I have thrown many a package of yucky granola bars away. Some taste like sawdust, or like are completely tasteless which who wants to eat something tasteless...I love flavor.... so I have been on a non stop search to make my own.. This recipe is one I came up with after researching many bar recipes and seeing ingredients that I either didn't like, or couldn't find.
I used dried cranberries, but any dried fruit, think dried apples and pumpkin pie spice for fall, or dried mixed berries, or blueberries or dried strawberries for spring or summer. Next time I am going to try and incorporate peanut butter and some peanuts for some of the nuts. I used whole almonds, but use any kind of nuts that you like, pecans, peanuts, walnuts anything will work, use your imagination and what you have on hand. Also thinking chocolate chips in here would be yummy too, maybe a little cocoa powder and a dash of cinnamon the possibilities are endless..
**NOTE** ...I also heat up the sweetened condensed milk a little to make it easier to mix together with the oatmeal mixture, otherwise all of the ingredients don't get coated properly, and are too dry.
Whatever you use, make these for your family today...enjoy :)
Homemade granola bars
1 can sweetened condensed milk
2 1/2 cups old fashioned oats (not instant)
1 1/2 cups coconuts, shredded or flaked
1 1/2 cups nuts ( I used whole almonds)
1 cup cranberries
pinch of kosher salt
1 tsp vanilla
Preheat oven to 250. Line a 13x9 pan with foil overhanging the edges for easy removal and spray with nonstick spray.
In saucepan put sweetened condensed milk, salt & vanilla. Heat over medium low until mixture is thinned out a little, not till bubbling but warmed through.
In a very large bowl, add oats, coconut, nuts, cranberries, and mix with a big spoon. Pour milk mixture over the oat mixture and mix well. Dump mixture onto 13x9 pan and spread out in an even layer with a spatula. Bake for about an hour. Immediately remove from pan lifting foil out and letting cool on a flat surface. Let cool about 10-15 minutes and cut into bars... Can wrap individually and put into lunches or snack etc. Enjoy
I used dried cranberries, but any dried fruit, think dried apples and pumpkin pie spice for fall, or dried mixed berries, or blueberries or dried strawberries for spring or summer. Next time I am going to try and incorporate peanut butter and some peanuts for some of the nuts. I used whole almonds, but use any kind of nuts that you like, pecans, peanuts, walnuts anything will work, use your imagination and what you have on hand. Also thinking chocolate chips in here would be yummy too, maybe a little cocoa powder and a dash of cinnamon the possibilities are endless..
**NOTE** ...I also heat up the sweetened condensed milk a little to make it easier to mix together with the oatmeal mixture, otherwise all of the ingredients don't get coated properly, and are too dry.
Whatever you use, make these for your family today...enjoy :)
Homemade granola bars
1 can sweetened condensed milk
2 1/2 cups old fashioned oats (not instant)
1 1/2 cups coconuts, shredded or flaked
1 1/2 cups nuts ( I used whole almonds)
1 cup cranberries
pinch of kosher salt
1 tsp vanilla
Preheat oven to 250. Line a 13x9 pan with foil overhanging the edges for easy removal and spray with nonstick spray.
In saucepan put sweetened condensed milk, salt & vanilla. Heat over medium low until mixture is thinned out a little, not till bubbling but warmed through.
In a very large bowl, add oats, coconut, nuts, cranberries, and mix with a big spoon. Pour milk mixture over the oat mixture and mix well. Dump mixture onto 13x9 pan and spread out in an even layer with a spatula. Bake for about an hour. Immediately remove from pan lifting foil out and letting cool on a flat surface. Let cool about 10-15 minutes and cut into bars... Can wrap individually and put into lunches or snack etc. Enjoy
Sunday, August 3, 2014
Breakfast bake
Oh my gosh... I just made the most wonderful blueberry breakfast bake. I got the recipe from my friend Amy (thanks for sharing it Amy :) she posted a pic on facebook and I knew I had to know more of what was in that yummy looking goodness....
Well and you all know me.. I had to put a little of my own spin on it...and it turned out great... I used fresh blueberries in it, she used frozen fruit, it's all good, canned, frozen, fresh equals YUMMY!!! My family was impressed, and my husband called me a "rockstar".. LOL so funny..love ya honey....
You can double the recipe & use a sprayed 13x9 dish, and just bake it a little longer. I thought next time I am doing exactly that cause we ate the entire dish.. I served this with smoky links, ( I just put them in a pan in the oven about 1/2 way thru the baking time (line the pan with foil for easy clean up). Serve with a drizzle of maple syrup and a sprinkling of powdered sugar... Make this today... enjoy
Breakfast bake
3/4 loaf cinnamon swirl bread ( I used Pepperidge Farms)
3/4-1 cup of milk
6 eggs
1 T vanilla
1 cup fresh blueberries (or frozen will work too)
1/2 cup sugar
For serving:
maple syrup
powdered sugar (optional)
Preheat oven to 375. Spray 8x8 baking dish with nonstick spray.
Tear bread into chunks and place 1/2 into baking dish, sprinkle with the blueberries, and top with the remaining bread (some blueberries will be showing and that is fine). Whisk eggs, sugar & vanilla mixing well. Add 3/4cup milk and whisk well. Pour egg custard mixture over the bread/blueberries. With hands press down the bread soaking up the custard. If it still looks a little dry drizzle the remaining 1/4 cup of milk over the bread mixture. Place in oven and bake around 35-40 minutes until it is puffed and light golden brown. Remove from oven and drizzle with maple syrup and sprinkle with powdered sugar.
Well and you all know me.. I had to put a little of my own spin on it...and it turned out great... I used fresh blueberries in it, she used frozen fruit, it's all good, canned, frozen, fresh equals YUMMY!!! My family was impressed, and my husband called me a "rockstar".. LOL so funny..love ya honey....
You can double the recipe & use a sprayed 13x9 dish, and just bake it a little longer. I thought next time I am doing exactly that cause we ate the entire dish.. I served this with smoky links, ( I just put them in a pan in the oven about 1/2 way thru the baking time (line the pan with foil for easy clean up). Serve with a drizzle of maple syrup and a sprinkling of powdered sugar... Make this today... enjoy
Breakfast bake
3/4 loaf cinnamon swirl bread ( I used Pepperidge Farms)
3/4-1 cup of milk
6 eggs
1 T vanilla
1 cup fresh blueberries (or frozen will work too)
1/2 cup sugar
For serving:
maple syrup
powdered sugar (optional)
Preheat oven to 375. Spray 8x8 baking dish with nonstick spray.
Tear bread into chunks and place 1/2 into baking dish, sprinkle with the blueberries, and top with the remaining bread (some blueberries will be showing and that is fine). Whisk eggs, sugar & vanilla mixing well. Add 3/4cup milk and whisk well. Pour egg custard mixture over the bread/blueberries. With hands press down the bread soaking up the custard. If it still looks a little dry drizzle the remaining 1/4 cup of milk over the bread mixture. Place in oven and bake around 35-40 minutes until it is puffed and light golden brown. Remove from oven and drizzle with maple syrup and sprinkle with powdered sugar.
Thursday, July 31, 2014
"Re-purposed" chicken enchiladas
What to do with leftovers...hmmm that is the age old question.. and it seems like I always have a dab of this or a dab of that, and I HATE throwing away food. There are so many hungry people out there, and with food prices skyrocketing, I try and be careful.
We had company over the other day, and he stated that when he was growing up, they could throw nothing away from their dinner plates. If they took it, they had to finish it, he remembered sitting for 3 hours at the dinner table trying to finish what was on his plate. He said that his family grew up without much money, and wasting food was out of the question... certainly though provoking...
Anyway, I had leftover cooked chicken, leftover rice, a small bit of leftover tomatoes & vegetables so my thought was enchiladas... So I put everything in a pan, added some cream of chicken soup, sour cream, seasonings, white wine and voila... enchilada filling. I rolled everything up in flour tortillas, topped with enchilada sauce, and shredded cheese.. baked them in the oven... delicious... I served these with sour cream on the side, but that is totally optional.
For the chicken, I had leftover chicken thighs, but you can use any cooked chicken, rotisserie, baked, broiled, boiled etc. I also use mild enchilada sauce from a can, but you can use hot, or whatever your family likes. Make these today.. so good....Enjoy
2 cups shredded, cooked chicken
2-3 cups leftover cooked rice
1/4 cup white wine
1 can cream of chicken soup
1/3 cup, leftover cooked veggies ( I had a tomato, corn, okra mix)
Flour tortilla
1 small can enchilada sauce
1 cup shredded cheese ( I used a Mexican blend)
1/2 cup Sour cream (PLUS more for serving)
seasonings of your choice ( I used Cumin, onion & garlic powder, pepper)
Preheat oven to 375. Spray a baking dish with nonstick spray.
In large pan over medium high heat, add chicken, veggies & rice and start heating up. Then add wine, soup & seasonings and heat over heat until bubbly. Turn off heat & stir in 1/2 cup sour cream. On a plate place a tortilla, then add a couple of spoonfuls of filling mixture into the center and roll the tortillas up like a burrito, placing seam side down in a baking dish. Continue until all of the filling is used. Slowly pour the enchilada sauce over the enchilada, and if necessary with a spoon cover all completely. Bake for around 30-35 minutes until hot and bubbly. Sprinkle with the shredded cheese and place in the oven for a few minutes or until the cheese is melted. Remove from oven and serve with sour cream on the side. Enjoy
We had company over the other day, and he stated that when he was growing up, they could throw nothing away from their dinner plates. If they took it, they had to finish it, he remembered sitting for 3 hours at the dinner table trying to finish what was on his plate. He said that his family grew up without much money, and wasting food was out of the question... certainly though provoking...
Anyway, I had leftover cooked chicken, leftover rice, a small bit of leftover tomatoes & vegetables so my thought was enchiladas... So I put everything in a pan, added some cream of chicken soup, sour cream, seasonings, white wine and voila... enchilada filling. I rolled everything up in flour tortillas, topped with enchilada sauce, and shredded cheese.. baked them in the oven... delicious... I served these with sour cream on the side, but that is totally optional.
For the chicken, I had leftover chicken thighs, but you can use any cooked chicken, rotisserie, baked, broiled, boiled etc. I also use mild enchilada sauce from a can, but you can use hot, or whatever your family likes. Make these today.. so good....Enjoy
2 cups shredded, cooked chicken
2-3 cups leftover cooked rice
1/4 cup white wine
1 can cream of chicken soup
1/3 cup, leftover cooked veggies ( I had a tomato, corn, okra mix)
Flour tortilla
1 small can enchilada sauce
1 cup shredded cheese ( I used a Mexican blend)
1/2 cup Sour cream (PLUS more for serving)
seasonings of your choice ( I used Cumin, onion & garlic powder, pepper)
Preheat oven to 375. Spray a baking dish with nonstick spray.
In large pan over medium high heat, add chicken, veggies & rice and start heating up. Then add wine, soup & seasonings and heat over heat until bubbly. Turn off heat & stir in 1/2 cup sour cream. On a plate place a tortilla, then add a couple of spoonfuls of filling mixture into the center and roll the tortillas up like a burrito, placing seam side down in a baking dish. Continue until all of the filling is used. Slowly pour the enchilada sauce over the enchilada, and if necessary with a spoon cover all completely. Bake for around 30-35 minutes until hot and bubbly. Sprinkle with the shredded cheese and place in the oven for a few minutes or until the cheese is melted. Remove from oven and serve with sour cream on the side. Enjoy
Monday, July 21, 2014
Hawaiian sweet and sour meatballs
Who doesn't love meatballs? Especially sweet and sour meatballs. With all their yummy sweet & pineappley (is that even a word...lol) goodness. They are super easy to throw together & they simmer away in a crockpot until they are devoured..
I made these recently for my class reunion and they were a hit. I used frozen meatballs (shh..don't tell anyone..:) but I have made from scratch and cooked meatballs and added the sauce to those and they were delicious as well. But I have to tell you , the frozen ones with this sauce taste just as good, and are way easier.. so why make more work for yourself if the outcome is just as good... not me... I will save that effort for things that definitely taste better homemade..make these today.. Enjoy
**I sometimes serve these over plain cooked rice for dinner, along with a salad..so good...
Hawaiian sweet & sour meatballs
2 packages of frozen regular (not Italian style) meatballs (the packages I used were 2 lbs. in each package)
1 20 oz can crushed pineapple, I drained about 1/2 the liquid off (reserve)
1 cup teriyaki sauce (I use Lawry's marinade sauce)
1/4 cup ketchup
1 cup brown sugar
1/4 t ground ginger
1/4 cup seasoned rice vinegar
1/4 tsp onion & garlic powder
Thaw the meatballs overnight in the fridge. Put the thawed meatballs in the crockpot. In a saucepan add the pineapple (don't add the reserved juice yet), the teriyaki sauce, ketchup , brown sugar, ginger & onion & garlic powder. Mix well and cook over medium heat stirring often until sauce is hot, bubbly and the sugar has dissolved (watch carefully) cause this has a tendency to burn because of the high sugar content). Remove and pour over the meatballs and stir them gently to coat. Turn the crockpot on low and simmer a few hours until the sauce becomes bubbly. If it gets too thick add the saved pineapple juice to thin the sauce out. **NOTE stir these often because the sugar will burn if left unattended and not stirred. Serve. Enjoy...
I made these recently for my class reunion and they were a hit. I used frozen meatballs (shh..don't tell anyone..:) but I have made from scratch and cooked meatballs and added the sauce to those and they were delicious as well. But I have to tell you , the frozen ones with this sauce taste just as good, and are way easier.. so why make more work for yourself if the outcome is just as good... not me... I will save that effort for things that definitely taste better homemade..make these today.. Enjoy
**I sometimes serve these over plain cooked rice for dinner, along with a salad..so good...
Hawaiian sweet & sour meatballs
2 packages of frozen regular (not Italian style) meatballs (the packages I used were 2 lbs. in each package)
1 20 oz can crushed pineapple, I drained about 1/2 the liquid off (reserve)
1 cup teriyaki sauce (I use Lawry's marinade sauce)
1/4 cup ketchup
1 cup brown sugar
1/4 t ground ginger
1/4 cup seasoned rice vinegar
1/4 tsp onion & garlic powder
Thaw the meatballs overnight in the fridge. Put the thawed meatballs in the crockpot. In a saucepan add the pineapple (don't add the reserved juice yet), the teriyaki sauce, ketchup , brown sugar, ginger & onion & garlic powder. Mix well and cook over medium heat stirring often until sauce is hot, bubbly and the sugar has dissolved (watch carefully) cause this has a tendency to burn because of the high sugar content). Remove and pour over the meatballs and stir them gently to coat. Turn the crockpot on low and simmer a few hours until the sauce becomes bubbly. If it gets too thick add the saved pineapple juice to thin the sauce out. **NOTE stir these often because the sugar will burn if left unattended and not stirred. Serve. Enjoy...
Buffalo Chicken Dip
I recently went to my 30th class reunion... when did I get so old..hmmm that post is for another time..lol anyways, it was a 2 day event with one of the days being a potluck gathering. A fellow classmate Connie brought this really yummy dip... I asked her the recipe and she shared.. it was so good my husband had seconds... she said it was really easy to make, and had a couple of variations... so here is the recipe..
I only like Frank's red hot sauce.. if you have another favorite use this..Also, for the chicken you can use canned chicken (just make sure you drain it well), or any kind of cooked leftover chicken, (think baked, roasted, rotisserie, boiled, shredded into small pieces). Also you can use a combination of ranch and blue cheese dressing or just one of the two types. Also, use what cheese you like, thinking maybe a sprinkle of Parmesan would be good over the top before it goes into the oven.. Like I always say use what you have,or your family likes..Serve with crackers, Fritos, tortilla chips, veggies..this stuff would be great on anything...Try this today..so good.. Enjoy
Thanks for sharing Connie...
Buffalo Chicken Dip
8 oz. cream cheese, softened
1/2 cup Frank's red hot sauce
2 cups shredded chicken
1/2 cup shredded cheese (any kind, mozzarella, cheddar, co-jack or a combination )
2T crumbled blue cheese
1/2 cup ranch dressing (or 1/4 cup each ranch and blue cheese dressing)
Crackers, fritos or veggies for serving
Heat oven to 350. Spray a baking dish with cooking spray.
Add the cream cheese, hot sauce, chicken, cheese, (blue cheese if using) and the salad dressing in a bowl mixing well. Spread in a greased baking dish and bake at 350 for around 20 minutes or until hot and bubbly.. Serve with crackers or your choice of dippers.. Enjoy
I only like Frank's red hot sauce.. if you have another favorite use this..Also, for the chicken you can use canned chicken (just make sure you drain it well), or any kind of cooked leftover chicken, (think baked, roasted, rotisserie, boiled, shredded into small pieces). Also you can use a combination of ranch and blue cheese dressing or just one of the two types. Also, use what cheese you like, thinking maybe a sprinkle of Parmesan would be good over the top before it goes into the oven.. Like I always say use what you have,or your family likes..Serve with crackers, Fritos, tortilla chips, veggies..this stuff would be great on anything...Try this today..so good.. Enjoy
Thanks for sharing Connie...
Buffalo Chicken Dip
8 oz. cream cheese, softened
1/2 cup Frank's red hot sauce
2 cups shredded chicken
1/2 cup shredded cheese (any kind, mozzarella, cheddar, co-jack or a combination )
2T crumbled blue cheese
1/2 cup ranch dressing (or 1/4 cup each ranch and blue cheese dressing)
Crackers, fritos or veggies for serving
Heat oven to 350. Spray a baking dish with cooking spray.
Add the cream cheese, hot sauce, chicken, cheese, (blue cheese if using) and the salad dressing in a bowl mixing well. Spread in a greased baking dish and bake at 350 for around 20 minutes or until hot and bubbly.. Serve with crackers or your choice of dippers.. Enjoy
Sunday, May 25, 2014
Crostini with Ricotta & thyme roasted tomatoes
Oh how I love this appetizer... this is one of the best appetizers on the planet!!! Well in my oh so humble opinion.... My sister made this appetizer several years ago... and of course I had to get the recipe & then put my own spin on it... which turned out amazing and oh so yummy.... I am thinking of sprinkling the finished product with freshly grated Parmesan cheese next time.. just to kick it up a notch or two... cause you know a little Parmesan will never hurt anybody.... LOL **note to self... Also thinking that I can add a little Parmesan to the ricotta cheese mixture too..
I make the ricotta cheese mixture up to a day in advance. You can also slice the bread and put it in an airtight ziploc container too, to save prep time.. It looks like alot of steps but really it is just assembling..super easy and really tasty.. Try this today...sooo good.. Enjoy
Crostini with Ricotta & thyme roasted tomatoes
For Crostini:
1 Baguette loaf of bread, sliced about 1/2 inch thick
2-3 cloves garlic, finely minced
Fresh thyme sprigs
1 pint grape tomatoes, halved
1/4 cup olive oil
Toast baguette slices on the grill or in the oven, being careful not to burn it. When the bread is done, brush one side of the bread with butter mixture.
Ricotta cheese mixture:
1 container Ricotta cheese
3 T. each chopped chives & fresh thyme
1/4 tsp each onion & garlic powder
pinch of kosher salt, seasoned salt & pepper
Mix together and let sit in the fridge for about an hour for the flavors to blend.
To brush on the bread after toasting :
1/2 stick butter, 2 T olive oil
1 clove garlic finely minced
Melt butter & olive oil together till hot, add garlic swirling the pan till toasted.
Line a baking sheet with foil. Place the cut in half grape tomatoes cut side up on a baking sheet. Drizzle olive oil over the tomatoes, and sprinkle tomatoes librally with garlic, salt & pepper and place about 6 sprigs of thyme over the tomatoes. I also take some thyme leaves off and sprinkle over the tomatoes too...Bake in the oven at 350 for about 20-25 minutes, or until the tomatoes are softened and slightly browned. Remove from oven and let cool around 5 minutes.
On one side of the bread spread with a thick layer of the ricotta cheese. Top each bread/ricotta crostini with 2-3 halves of tomatoes. Sprinkle lightly with salt & cracked pepper. Serve right away... Enjoy
I make the ricotta cheese mixture up to a day in advance. You can also slice the bread and put it in an airtight ziploc container too, to save prep time.. It looks like alot of steps but really it is just assembling..super easy and really tasty.. Try this today...sooo good.. Enjoy
Crostini with Ricotta & thyme roasted tomatoes
For Crostini:
1 Baguette loaf of bread, sliced about 1/2 inch thick
2-3 cloves garlic, finely minced
Fresh thyme sprigs
1 pint grape tomatoes, halved
1/4 cup olive oil
Toast baguette slices on the grill or in the oven, being careful not to burn it. When the bread is done, brush one side of the bread with butter mixture.
Ricotta cheese mixture:
1 container Ricotta cheese
3 T. each chopped chives & fresh thyme
1/4 tsp each onion & garlic powder
pinch of kosher salt, seasoned salt & pepper
Mix together and let sit in the fridge for about an hour for the flavors to blend.
To brush on the bread after toasting :
1/2 stick butter, 2 T olive oil
1 clove garlic finely minced
Melt butter & olive oil together till hot, add garlic swirling the pan till toasted.
Line a baking sheet with foil. Place the cut in half grape tomatoes cut side up on a baking sheet. Drizzle olive oil over the tomatoes, and sprinkle tomatoes librally with garlic, salt & pepper and place about 6 sprigs of thyme over the tomatoes. I also take some thyme leaves off and sprinkle over the tomatoes too...Bake in the oven at 350 for about 20-25 minutes, or until the tomatoes are softened and slightly browned. Remove from oven and let cool around 5 minutes.
On one side of the bread spread with a thick layer of the ricotta cheese. Top each bread/ricotta crostini with 2-3 halves of tomatoes. Sprinkle lightly with salt & cracked pepper. Serve right away... Enjoy
Monday, April 14, 2014
Sausage spinach & ricotta calzones
Do you ever have weeks where you have a little of this leftover & a little of that leftover? Stuff that is perfectly good and that you don't want to throw away because groceries are so darn expensive and you don't want to be wasteful .. but you need to find a use for. I had 1/2 a package of cooked sausage, 1/2 bag of unthawed frozen spinach (I used the rest in soup). Then I have had a container of ricotta looking for something to do with. So I was thinking pasta, then I was thinking pizza. Then it hit me...calzones.. They are easy to make and easy to pick up and eat.
I used full fat ricotta, because I do not like the reduced fat kind. I used half a 15 oz container for this recipe..(which leaves me with more leftovers..lol) and after making these I had about 3/4 of a cup of the sausage/spinach filling leftover.. I am making Spinach, sausage lasagna with creamy bechemel (white) sauce tomorrow with the leftover ricotta, and sausage filling...yeah, 2 meals with leftovers..my kinda thing :)
I used Grands biscuits that I rolled out, but you could use refrigerated pizza dough, or the pizza dough the kind in a tube (by the biscuits, just roll it out. If you used something other than the biscuits you will probably not have any leftover sausage filling left and you will probably use an entire container of ricotta, just double the seasonings and cheese, in the ricotta filling mixture. Speaking of cheese, I used an Italian blend, which has Mozzarella, Parmesan & provolone in it. Use what ever cheese you like...
I also brushed these with butter mixed with a little garlic powder & dried parsley when they came out of the oven... Make these today.. Enjoy
Sausage spinach & ricotta calzones
1 package Grand biscuits
1/2 package cooked sausage, crumbled (I used Bob Evans)
1 cup of shredded Italian cheese blend
1 clove garlic,minced
1 onion, finely chopped
1 T butter & olive oil
1/2 package frozen spinach, unthawed and squeezed dry
1/2 t white wine
salt & pepper
In a skillet add butter & olive oil. Add onion, salt & pepper,over medium heat stirring often until translucent and softened. Add cooked sausage & the garlic clove stirring until sausage is hot. Add the wine, and spinach stirring until all the filling is hot and the wine has evaporated.
Ricotta filling (Mix together)
1/2 of a 15 oz package ricotta
1/4 cup shredded Italian blend cheese
1/4 tsp each garlic & onion powder
1/4 t Italian seasoning
salt & pepper
Garlic butter mixture (Mix together)
1/4 cup Butter,melted
Dried parsley and a dash of garlic powder
Preheat oven to 350.Spray a baking sheet with nonstick spray.
On a floured surface roll out the biscuits doing one at a time using a rolling pin until flattened. Spoon a spoonful of the ricotta, a spoonful of the sausage/spinach mixture and a small sprinkling of cheese, remembering not to fill them too full or they wont close.
Sunday, April 13, 2014
Ice cream sandwich cake
Oh my gosh!!! I just made my first ice cream sandwich cake, well it's not really made out of cake, but it is the best thing ever!!! I have all my boys requesting this for their birthday's... so it was a hit....and was the star of the show... and super easy to do.... It was basically layering ice cream sandwiches, & holding the layers together with thick hot fudge, then frosting the entire thing with whipped topping and covering the top with candy..who wouldn't love that...
You can use whatever candy you like, and I used frozen whipped topping thawed, and spray whipped cream for the border , but you can just use the frozen whipped topping and skip the spray kind. It will be just fine.. Also, we love chocolate at our house, you can use any kind of topping that you like, caramel etc. Also, use whatever magic shell topping you like too..
Start with one box of ice cream sandwiches at a time, leaving the other box in the freezer to make sure they stay really frozen and hard. I used classic vanilla ice cream sandwiches, but my husband is requesting the Neapolitan (you know the strawberry, chocolate & vanilla) ones, and we were talking about mint chocolate chip ice cream sandwiches..that would be really good too... make this today & your family will love you.. Enjoy
Ice cream sandwich cake
2 boxes, full size ice cream sandwiches, unwrapped
1 large container cool whip, thawed
2 jars hot fudge ice cream topping ( I used Smuckers)
1 container Magic shell, ice cream topping, (I used hot fudge flavored)
Candy ( I used cut up Twix bars, mini Reese peanut butter cups, and M & M's)
1 can spray whip cream
In a 13 x 9 pan, line it completely with foil, making sure it overhangs the pan. Unwrap the ice cream sandwiches and line the pan with a single row of sandwiches, cutting ones to fit the edges of the pan.
Scoop the entire contents of one jar of hot fudge and spread into an even layer over the first row of ice cream sandwiches.
Add remaining layer of unwrapped ice cream sandwiches cutting to fit. Cover pan with foil & place entire pan into the freezer and freeze for at least a couple of hours. After the couple of hours, remove pan from freezer. I lined a large cutting board with aluminum foil. Remove the foil that is covering the pan. Place the cutting board over the pan and flip the cake upside down on the cutting board/cake platter. Remove the foil. Spread the remaining hot fudge over the top layer of the cake. Frost the entire cake with cool whip topping.
Place cake back in freezer (don't cover) for at least a couple of hours to harden. When cool whip topping is hardened and you are almost (within a half hour of being) ready to serve the cake. Using the spray whipped cream make a decorative border on the top and bottom of the cake.
Add the chopped candies on top and drizzle with magic shell topping.
Carefully put the cake back in the freezer for up to a 1/2 hour. Remove from freezer, cut and serve.. Enjoy
You can use whatever candy you like, and I used frozen whipped topping thawed, and spray whipped cream for the border , but you can just use the frozen whipped topping and skip the spray kind. It will be just fine.. Also, we love chocolate at our house, you can use any kind of topping that you like, caramel etc. Also, use whatever magic shell topping you like too..
Start with one box of ice cream sandwiches at a time, leaving the other box in the freezer to make sure they stay really frozen and hard. I used classic vanilla ice cream sandwiches, but my husband is requesting the Neapolitan (you know the strawberry, chocolate & vanilla) ones, and we were talking about mint chocolate chip ice cream sandwiches..that would be really good too... make this today & your family will love you.. Enjoy
Ice cream sandwich cake
2 boxes, full size ice cream sandwiches, unwrapped
1 large container cool whip, thawed
2 jars hot fudge ice cream topping ( I used Smuckers)
1 container Magic shell, ice cream topping, (I used hot fudge flavored)
Candy ( I used cut up Twix bars, mini Reese peanut butter cups, and M & M's)
1 can spray whip cream
In a 13 x 9 pan, line it completely with foil, making sure it overhangs the pan. Unwrap the ice cream sandwiches and line the pan with a single row of sandwiches, cutting ones to fit the edges of the pan.
Scoop the entire contents of one jar of hot fudge and spread into an even layer over the first row of ice cream sandwiches.
Add the chopped candies on top and drizzle with magic shell topping.
Carefully put the cake back in the freezer for up to a 1/2 hour. Remove from freezer, cut and serve.. Enjoy
Sunday, April 6, 2014
Meatball subs
Who doesn't loved a baked sub...all dripping and oozy with cheese...I do... and add a few meatballs into the mix and I am totally in..... sign me up for this... pronto like :)
I use pizza sauce that has been heated up...but you can use spaghetti sauce too... I have even thought about skipping the pizza sauce and spooning BBQ sauce over it, and then adding cheese... *note to self..you really need to try that :) anyways... I use an Italian cheese blend which has mozzerella, provolone, & parmesan cheese, but you can use your favorite cheese. I serve this with crushed red peppers, & banana peppers on the side because I have kids and I don't want to make this too spicy for them. My husband and I add a little "heat" to our own sandwiches... I use a little extra pizza sauce to dip them in, but it is optional as well. Make these today..enjoy
Meatball subs
Sub buns
1 lb ground beef ( I use 85/15 )
1/4 onion, minced
1 clove garlic minced,
1/2 cup bread crumbs
1 T red wine
2 T half n half
1 egg, beaten
1/4 cup shredded parmesan cheese
1 T. worchester sauce
Shredded Italian cheese blend
1 jar pizza sauce
**crushed red pepper flakes & pickled banana peppers for serving if desired.
Seasonings of your choice (I used seasoned salt, pepper, Italian seasoning blend, garlic& onion powder, and dried parsley)
In bowl add ground beef, garlic, bread crumbs, half n half, egg,wine, worchester sauce, parmesan cheese, and seasonings. With hands mix well. Roll with hands into golf ball size balls. Place on greased oven safe baking sheet with rim. Bake at 350 for 35 minutes turning halfway thru. Test meatball to make sure no pink remains in the center. Turn oven to broil, and move oven rack to the top rack in the oven.
Heat pizza sauce. Place aluminum foil (for easy cleanup) on baking sheet. Place sub buns on sheet. Cut them open (if not done already) not all the way thru but open them up and place baking sheet under broiler. Broil for a couple of minutes (WATCHING CAREFULLY SO THEY DON'T BURN) until they are browned. Place cooked meatballs down the bun, and spoon pizza sauce over the meatballs. Top with shredded cheese and broil for 1-2 minutes till the cheese is melted. Remove from oven and serve. Add crushed red pepper or banana peppers if desired.
Tuesday, April 1, 2014
Chorizo & eggs
Oh man do I love Chorizo... for those who are going huh?? What's chorizo... it is a spicy Spanish/Mexican sausage flavored with paprika & garlic all kinds of heavenly things...It is a deep red color, much like the color of paprika. It comes in links, or in plastic tube like containers. I used pork chorizo but they sell beef as well. I love it crumbled in quesidillas, or mixed with ground beef and made into tacos, but I also love it mixed with eggs, and made into breakfast burritos... so good.
I used Queso Fresco cheese, which is a Mexican crumbly type cheese, along with Co-Jack cheese but you can use any kind of cheese that you like. I also serve mine with diced avacados, hot sauce & sour cream, but again it is totally up to you what you put on it. Make these today..... Enjoy...
Chorizo & eggs
1 package of raw pork chorizo, removed from plastic casing
6-8 eggs, beaten with a teaspoonful of water
1 package of flour tortillas
Cheese of your choice (I used Queso Fresco & Co-jack)
1 avocado, peeled & seeded, diced
Sour cream & hot sauce for serving (optional)
In large frying pan over medium high heat add chorizo. Cook for 5-8 minutes stirring very often until sausage is slightly browned, breaking up sausage and mashing with the back of spoon until done. Add eggs to the crumbled sausage (do not drain fat off) and stir constantly until eggs are set (they will turn the red color of the sausage). Cook until done eggs will be soft turn off heat and remove pan from heat . Spoon into tortillas, top with cheese and diced avocado. Fold tortillas in half, and serve with sour cream & hot sauce (optional). Enjoy
I used Queso Fresco cheese, which is a Mexican crumbly type cheese, along with Co-Jack cheese but you can use any kind of cheese that you like. I also serve mine with diced avacados, hot sauce & sour cream, but again it is totally up to you what you put on it. Make these today..... Enjoy...
Chorizo & eggs
1 package of raw pork chorizo, removed from plastic casing
6-8 eggs, beaten with a teaspoonful of water
1 package of flour tortillas
Cheese of your choice (I used Queso Fresco & Co-jack)
1 avocado, peeled & seeded, diced
Sour cream & hot sauce for serving (optional)
In large frying pan over medium high heat add chorizo. Cook for 5-8 minutes stirring very often until sausage is slightly browned, breaking up sausage and mashing with the back of spoon until done. Add eggs to the crumbled sausage (do not drain fat off) and stir constantly until eggs are set (they will turn the red color of the sausage). Cook until done eggs will be soft turn off heat and remove pan from heat . Spoon into tortillas, top with cheese and diced avocado. Fold tortillas in half, and serve with sour cream & hot sauce (optional). Enjoy
Sunday, March 30, 2014
Pistachio cake
Oh my word... the 70's have come back... this is recipe from my childhood that I absolutely love. This is my mom's recipe for this cake... We have had this cake for as long as I can remember, and is it yummy :) One of my favorites for sure.. I love pistachio's, and anything pistachio.... so good...everyone that walked into my house today has said, what smells so good..that's the sign of a good cake :)
I used sugar free pudding mix and lite cool whip, but you can certainly use regular. I also use 7UP pop for the soda cause that's what my mom used, but any kind of lemon lime soda will work.
I did a couple of changes, because when I saw the recipe it called for an entire cup of oil. I thought that seems like a lot of oil for one cake, so I cut that down to a 1/2 cup and added a 1/2 cup of water for the other amount, I should of used more 7UP cause I have half a bottle left...now what to do with that.. cocktail time anyone ;)... another change I did,I added almond extract to the frosting to make it more "nutty" flavored... but that is optional. Also, as you can see in the picture it is nut free on the top, it's cause I forgot and used the chopped pistachios in banana bread and I didn't want to make a special trip to the store...so it is up to you. I have also used sliced almonds over the top as well, and it is equally delicious.... Make this today and enjoy...
Pistachio cake
1 yellow cake mix
1 small pkg. instant pistachio pudding
1 cup lemon lime soda
1/2 cup oil
1/2 cup water
3 eggs
Preheat oven to 350. Spray a 13x9 pan with nonstick spray. Put all ingredients in a large bowl & with electric mixer, mix well for 2 minutes. Pour batter into pan, place in oven and bake according to the cake mix instructions. Test cake with a toothpick and when it comes out clean remove from oven, and let cool completely.
Frosting
1 1/2 cups cold milk
1 small pkg instant pistachio pudding
1/4 t almond extract
1 small container cool whip
1/2 cup chopped pistachios ( or sliced almonds)
In bowl place milk, almond extract & pistachio pudding. Mix with electric mixer on low for a couple of minutes until pudding is slightly thick. Place in the fridge for a couple of minutes or until pudding is really thick. With a whisk, whisk together the pudding & cool whip until combined. Spread frosting over the cake, and sprinkle with the chopped pistachios. Cover & place in the fridge for about an hour, then serve. Put a cover over the leftovers and store in the fridge. Enjoy
Friday, February 21, 2014
Taco ring
I love taco's.....and all things taco... which brings me to this Taco ring... This is a picture of it going into the oven... and we cut into it and served it and I forgot to take an "after" picture...
Serve this with taco "toppings", whatever you like on your tacos....I serve this with lettuce, tomatoes, chopped onions, salsa /hot sauce & olives..I also serve this with sour cream on the side. Sometimes I make a black bean & corn salsa dip to serve with it... YUM
Taco ring
1 lb. ground beef
1 package taco seasoning mix
1/3 cup water
2 package, refridgerated crescent rolls
1 1/2 cups mexican shredded cheese
Cook ground beef over medium heat until no longer pink, breaking up to small pieces. Drain any fat off. Sprinkle in the taco seasoning packet & water and heat till bubbly and mixture is thickened. Let cool for around 10 minutes.
Preheat oven to 375. Line a large round pizza pan with foil & spray with non stick spray. Unroll crescent rolls. With the points out and the flat part of each triangle in the center put a triangle at the 3, 6, 9 & 12 leaving a circle about 3 inches open in the middle. The put the rest of the triangle overlapping and arranging like a "sun" making sure that the points are facing out to the outside edges of the pan. When all the crescent rolls are used, use your fingertips and in just the edge that is by the open circle part push the crescent rolls together. Spoon the cooled meat in the along between the edge of the rolls and the points being careful not to get any on the edges of the points because you have to wrap them over and tuck them in. Spoon using all of the meat. Sprinkle the cheese carefully along the meat. Take each point and wrap it towards the center of the empty center part of the ring pushing the point in with your fingers.. Do until all of the points are done. See picture. Bake for 15-20 minutes or until ring is golden brown and done. Remove from oven, slice and serve with assorted toppings.. Enjoy
Thursday, February 6, 2014
Breakfast pizza
I love breakfast pizza... The first time I ever had it was at a Whole Foods store in Ann Arbor, MI... cooked in a stone oven, so good & very flavorful.. awesome... but it is hard to find it out, and since I don't work in Ann Arbor any longer, and I am no where near a whole foods store.. thinking I have to come up with a recipe on my own....
I added, chopped red onion, cooked crumbled sausage, salami, bacon, & green pepper, but you can add anything you like on pizza, pepperoni, mushrooms, all vegetables anything goes..and I used dried herbs, but you can finely chop fresh..think parsley, basil etc...) next time I am going to try some spinach..YUM.. and to make it easy on myself, I used prepared pizza dough, in a tube. ( you get this near the canned biscuits)... but you can make your own dough, just adjust the cooking time accordingly... make this for your family soon.. enjoy
Breakfast pizza
1 can refridgerated pizza dough
2 eggs
1 T white wine
1 T half & half
toppings of your choice ( I used red onion & green pepper, diced very small, small sliced salami, cooked sausage crumbled, & bacon bits)
2-3 cups cups shredded cheese, I use co-jack, mozzerella & a small amount of parmesan)
seasonings of your choice ( I used garlic salt & pepper, dried parsley )
For topping the pizza when it comes out of the oven:
2-3 T butter, melted mixed with a sprinkling of garlic salt
Freshly grated parmesan cheese
Red pepper flakes (optional)
Preheat oven to 425. On a large baking sheet, spray with non stick spray. Unroll the pizza dough making a rectangle and making a slight lip/edge on the dough (so the eggs won't run off the sides of the dough). Prick the dough with a fork all over and bake for about 6-7 minutes. When the crust is pre baking with a fork, mix the eggs, wine & half & half. Add seasonings and beat well with a fork. When the crust is done pre baking, take the eggs and gently pour over the hot crust, taking a brush and making an even layer of eggs, over the crust being careful that the egg mixture doesn't run over the side of the crust. Add the toppings, saving the cheese for last. Sprinkle the cheese evenly over the toppings. Place in oven and bake for around 6-7 minutes or u ntil the bottom of the crust is golden brown and cheese is melted. When the pizza is done, carefully slide it onto a big board (I used a big cutting board), brush the edges of the crust with the garlic butter, and sprinkle very lightly with Parmesan. I serve the red pepper flakes at the table and those that like it a little extra spicy, can add their own. Enjoy :)
I added, chopped red onion, cooked crumbled sausage, salami, bacon, & green pepper, but you can add anything you like on pizza, pepperoni, mushrooms, all vegetables anything goes..and I used dried herbs, but you can finely chop fresh..think parsley, basil etc...) next time I am going to try some spinach..YUM.. and to make it easy on myself, I used prepared pizza dough, in a tube. ( you get this near the canned biscuits)... but you can make your own dough, just adjust the cooking time accordingly... make this for your family soon.. enjoy
Breakfast pizza
1 can refridgerated pizza dough
2 eggs
1 T white wine
1 T half & half
toppings of your choice ( I used red onion & green pepper, diced very small, small sliced salami, cooked sausage crumbled, & bacon bits)
2-3 cups cups shredded cheese, I use co-jack, mozzerella & a small amount of parmesan)
seasonings of your choice ( I used garlic salt & pepper, dried parsley )
For topping the pizza when it comes out of the oven:
2-3 T butter, melted mixed with a sprinkling of garlic salt
Freshly grated parmesan cheese
Red pepper flakes (optional)
Preheat oven to 425. On a large baking sheet, spray with non stick spray. Unroll the pizza dough making a rectangle and making a slight lip/edge on the dough (so the eggs won't run off the sides of the dough). Prick the dough with a fork all over and bake for about 6-7 minutes. When the crust is pre baking with a fork, mix the eggs, wine & half & half. Add seasonings and beat well with a fork. When the crust is done pre baking, take the eggs and gently pour over the hot crust, taking a brush and making an even layer of eggs, over the crust being careful that the egg mixture doesn't run over the side of the crust. Add the toppings, saving the cheese for last. Sprinkle the cheese evenly over the toppings. Place in oven and bake for around 6-7 minutes or u ntil the bottom of the crust is golden brown and cheese is melted. When the pizza is done, carefully slide it onto a big board (I used a big cutting board), brush the edges of the crust with the garlic butter, and sprinkle very lightly with Parmesan. I serve the red pepper flakes at the table and those that like it a little extra spicy, can add their own. Enjoy :)
Monday, January 6, 2014
Andes mint cookie bars
I love Andes mint cookies. But truthfully they are alot of work, rolling them out etc, and I have had the flu (and am getting better)and a sick little guy at home. A sick little guy who wants some cookies. And a momma that doesn't feel like scooping and rolling cookies out, so I was thinking I should make an easy cookie bar of some kind. I looked for something quick in the cupboard and saw the ingredients for the mint cookies. I thought hmmm wonder if I can make these into bars, and voila.. Andes mint cookie bars.. done...and easy & best yet good :)
You can find the Andes mint chips near the chocolate chips in the baking aisle. And if you can't, just buy the Andes mints unwrap them and pulse them in the food processor, or chop them up...easy... Make these today..so good...
Andes mint cookie bars
1 chocolate cake mix
1 bag Andes mint chips (divided)
1/2 cup water
1/3 cup oil
1 egg
Preheat oven to 350. Spray pan I used a 9x13 LeCruset pan. But a 9x13 pan will work too.
In large bowl mix cake mix, water, oil, egg & 2/3 of the bag of Andes mint chips, mixing well (batter will be thick). Spread batter out in pan with a spatula. Bake for around 25-35 minutes (I started checking the bars at 25 minutes ) insert a toothpick and make sure the bars are done in the center (the toothpick won't be clean due to the chocolate mint pieces in the batter) but the center should be firm, and the sides pulled slightly away from the pan. Remove from oven and sprinkle the top of the bars with the remaining 1/3 of a bag of mint chips, place in oven for 30 seconds till they are slightly melted and with the back of a spoon gently spread like a frosting/glaze over the entire surface of the bars. Let cool and cut into squares. Enjoy
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