Friday, March 18, 2011

Nothin' Says Lovin' Like A...

Bun in the Oven

Instructions for Cooking...
Preheat Oven to: Married and in LOVE! Cook at 98.6 degrees for 38-42 weeks as determined by the bun's preference. Bun removes itself from the oven when good and ready, but hopefully this one will be done no later than June 22nd.

Hope this explains my absence around here lately ;o) Hope you'll forgive me!!!

Wednesday, December 8, 2010

Christmas Cooking...

So, what Christmas goodies are you making this year? Can you believe it's already time to start thinking about teachers, parties, etc...?!?! I've had these bookmarked since last year and thought these were really great ideas!

So, here's what made my list...

Frito Candy
Oma's Peppermint Cookies
White Chocolate and Peppermint Popcorn
Empty Tomb Marshmallow Delights
Hot Chocolate on a Stick - with Christmas sprinkles or even crushed peppermint!

I'd love to hear your ideas - I might even need to adjust my list!!! ;)

Tuesday, November 23, 2010

New Favorite Enchiladas...

I found this recipe over at Family Favorite Recipes and it has quickly become our family's new go-to enchilada recipe!!! You've got to give it a try!!! Thanks Erica :O)

Easy Cheesy Enchiladas

Sauce ingredients:

2 Tbs. oil
1 med. onion, chopped
2 garlic cloves, finely chopped
Salt and pepper, to taste
2 tsp. chili powder
1 tsp. cumin
1 can (14 oz) Fire-roasted crushed tomatoes
1/2 cup Chicken or Beef stock

12 Corn tortillas
3 Tbs. oil
4 scallions, chopped
3 Tbs. cilantro leaves, finely chopped (we use more of course)
4 cups shredded Monterey Jack cheese, divided

Pre-heat the oven to 375ºF. Heat the 2 Tbsp. oil in small pot over medium heat and sauté the onion and garlic until tender (about 7-8 minutes). Season with salt and pepper, chili powder and cumin. Add the fire-roasted tomatoes and stock, bring to a boil then reduce heat to low and simmer for 10 minutes. While the enchilada sauce is simmering, place a skillet over medium heat and a little oil (3 Tbsp). Using tongs, soften each tortilla for 15 seconds on each side in the oil, shake off any excess then transfer to a plate covered with paper towels. Repeat this process with the rest of the tortillas. In a bowl, combine the scallions and cilantro with 3 cups of cheese. Fill each softened tortilla with about 1/4 cup of the cheese mixture and roll it up. Set the rolled tortillas in a row in a baking dish. When all the tortillas have been rolled, ladle the sauce evenly over the dish and top with the remaining cup of cheese. Bake until bubbly and brown on top, about 15 minutes. Serve with spanish rice, refried beans, and guacamole!

Monday, October 11, 2010

New photo...

for this old recipe!

Slow Cooker Pepper Steak

Monday, October 4, 2010

Happy Taco Day!!!

October 4th is National Taco Day!!! What a great food to celebrate!!! :O)

Migas Breakfast Tacos

Follow the recipe here and then serve wrapped in a tortilla!!! What a perfect way to start your day!!!

Thursday, September 30, 2010

Who would have thought....

that Jessica Simpson cooks? Well, she does and here is one of her favorites! It comes from one of her parent's church cookbooks and her mom used to make this all the time while she was growing up! I thought it would be perfect for this cold front that blew in! LOL - it's still in the high 80's!!! Now with football on TV, it really puts you in the mood for colder weather and comfort food! And this really fits the bill! And since my oldest requests this all the time, I thought it was time to put in on the blog. So, enjoy :O)

Jessica Simpson's Chicken and Dumpling Casserole

3 rolls of croissant rolls, divided
1 small rotisserie chicken, cubed (we cook a few chicken breasts instead)
1-2 cups frozen mixed veggies (my addition)
1 can of cream of chicken soup
1 can of cream of mushroom soup
1 cup chicken broth
Salt and ground black pepper

Preheat oven to 400ºF. Roll out the cans of croissant sheets and separate into diamond shaped sections. Place a small handful of rotisserie chicken on each diamond, fold dough over and press ends together to create dumplings. Cut up any excess dough into strips. Line a 9x13" baking dish with one layer of dumplings. Toss in the frozen veggies in between all the dumplings. Pour the can of cream of chicken soup over the layer of dumplings, followed by the can of cream of mushroom soup, and then your chicken broth. Place strips in a crisscross pattern on the top of the dumplings and soup mixture, season dish with salt and ground black pepper and bake until the dumplings are tender and cooked through and the top is bubbly and brown, about 30 minutes.

**she does fat free of everything - but I of course took that off!!! ;-)

Sunday, September 26, 2010

School is in session!!!

So, that means I am in desperate need of quick and easy meals!!!! This is definitely a kid favorite in our house! Thanks Big Red Kitchen for coming to my rescue :O)

White Castle-like Sliders

1/2 cup dried onion flakes
2 pounds ground chuck- 80/20 ground beef
1/2 t. seasoned salt
6 slices cheddar cheese
24 small party rolls
24 dill pickle slices

Evenly spread the onions on the bottom of a 9x13 inch baking dish. Gently press the ground beef on top of the onion flakes. Press evenly making one giant patty. Sprinkle with seasoned salt. Bake in a 400 degree oven for 20 minutes. Using a paper towel, pat the excess grease from the top of the patty. Top with cheddar cheese, return to oven for 2 more minutes. Remove from oven, let set 5 minutes then cut into 24 patties. Slice open and separate each party roll. Place bottom of rolls on a large platter. Using a spatula lift patty with onion layer onto each bun bottom. Top each slider with a pickle slice then the bun lid. Serve immediately.

Makes 24 Sliders.

* I think next time we will cut back on the onion flakes - just a tad too much for our tastes!