Spring Break request...

The only thing that my oldest son really requested to eat while out this whole week was his favorite -- Egg Salad Sandwiches!!! Here's our recipe...

Our Favorite Egg Salad Sandwiches

8 eggs
1/2 cup mayonnaise
1 teaspoon prepared yellow mustard
2-3 Tbs. chopped green onion
salt and pepper to taste
garlic powder to taste

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 12 minutes. Remove from hot water, cool, peel and chop. (Week old eggs peel better!) Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and garlic powder. Stir and serve on your favorite bread or crackers. If serving on a lettuce leaf - you might add a little paprika for color!

Texas Jambalaya

I orignally found this on AllRecipes, but of course we made some minor changes to it. The kids weren't too crazy about this meal, but No1here and I loved it!!! I think the reason they weren't licking their plates was because it was still a tad bit spicy. Definitely a "keeper" for us big kids! ;)

Texas Jambalaya

2 tablespoons olive oil
1 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced celery
1 1/2 teaspoons chopped garlic
1 cup converted long-grain white rice
4 ounces smoked sausage, cut into slices
4 ounces cooked ham, cut into bite-size pieces
1 (10 oz) can Rotel, mild
1 (14.5 oz) can diced tomatoes
1 cup chicken broth
1/4 teaspoon dried thyme
1 bay leaf
1 (15 oz) can Ranch-style beans, undrained

Heat oil in a large saucepan over medium heat. Saute onion, green pepper and celery, until onions are soft and translucent. Stir in garlic, and cook another minute. Add rice, sausage, and ham. Cook 2 to 3 minutes, to coat the rice with oil, stirring frequently. Pour in Rotel, can of diced tomatoes, and chicken broth. Season with thyme and bay leaf. Bring to a boil, then reduce heat. Cover, and simmer 20 to 25 minutes, or until liquid is absorbed. Stir in the beans, mix well and heat through.

No1here's favorite...

My husband absolutely loves his mother's dressing and it kills him if he doesn't get to have it at Thanksgiving. Well, here's an easy recipe that he can have year round! I just asked him the other day to list his top 10 recipes - this was at the top!!!

This week is perfect for this meal, with the chilly, foggy weather we've been having. I originally found it in my Southern Living magazine, but we've modified it to our tastes. It even tastes like hers too. Let me know if you give it a try!

Crockpot Chicken and Dressing

4 cups chopped, cooked chicken
6 cups coarsely crumbled cornbread
8 (1-ounce) firm white bread slices, torn into pieces
2 (14-ounce) cans chicken broth
2 (10 3/4-ounce) cans cream of chicken soup
1 medium onion, chopped
3 celery ribs, chopped
4 large eggs, lightly beaten
2 teaspoons ground sage
Sausage seasoning to taste
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup butter, softened

Combine first 12 ingredients in a large bowl. Transfer mixture to a lightly greased 5-quart round slow cooker. Dot evenly with butter. Cover and cook on HIGH 3 to 4 hours or on LOW 7 hours or until set. Or if you missed your window of opportunity for the crockpot, I've cooked it in the oven for 1 - 1 1/2 hours at 350 degrees. Stir well before serving. Serves: 8-10

Breakfast for Supper...

This is a 5 star recipe from Southern Living!!! I can't wait to give it a try!!! Looks great for anytime of the day!

(Photo via Confessions of a Plate Addict)

Country Grits and Sausage Casserole

2 pounds mild ground pork sausage
4 cups water
1 1/4 cups quick-cooking grits, uncooked
4 cups (1 pound) shredded sharp Cheddar cheese
1 cup milk
1/2 teaspoon dried thyme
1/8 teaspoon garlic powder
4 large eggs, lightly beaten
Paprika
Garnish: fresh parsley sprigs

Brown sausage in a large skillet, stirring until it crumbles. Drain well, and set aside. Bring water to a boil in a large saucepan, and stir in grits. Return to a boil; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; add cheese and next 3 ingredients, stirring until cheese melts. Stir in sausage and eggs. Spoon mixture into a lightly greased 13" x 9" x 2" baking dish; sprinkle with paprika. Bake, uncovered, at 350° for 1 hour or until golden and heated. Let stand 5 minutes before serving. Garnish, if desired. Serves:10

Make-Ahead: Prepare grits mixture as directed above, but do not bake. Cover and chill overnight. Remove from refrigerator; let stand, covered 30 minutes. Uncover and bake as directed.

Our Rainy Day Meal...

Where did that dreary weather come from today? Talk about perfect timing for this wonderful meal, from Cooking Light...

Beef Daube Provencal

2 teaspoons olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves (we omitted this ingredient)
1 (14 1/2-ounce) can diced tomatoes
1 bay leaf
egg noodles or rice

Preheat oven to 300°. Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil. Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles or rice. Serves: 6

Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.

No1here was really dreading this meal, since we already have two wonderful stew recipes. He was very pleasantly surprised!!! All the kiddos liked it too! So, another keeper - make that 3 different stew recipes!! ;) lol...

More CBS Brunch Ideas...

Well, of course now that my obligation for the CBS brunch is over for this semester - I keep finding really neat recipes everywhere!!!! Guess I'll have to make them next year. I don't think I can wait until then to try them though. Thought I'd share these with you...

This one comes from Mennonite Girls Can Cook.

Sausage and Pancake Strata

12 eggs
1/2 cup milk
1 cup shredded cheddar cheese
1/2 tsp salt
1 pkg(14.5 oz) frozen mini pancakes(I made my own although from a mix) approx 18
1 pkg(7oz) maple flavoured brown and serve sausage patties,8 or 9 patties
Maple Syrup

Preheat oven to 350. Coat a 11"by 7" baking dish with cooking spray. Beat eggs with milk and stir in cheese and salt and set aside. Cook the sausages and the pancakes. Arrange half of pancakes in bottom of dish. Top with sausage patties. pour egg mixture over the patties and top with the rest of the pancakes, gently pressing them into the egg mixture to partially coat. Cover with foil and bake for 30 min. Uncover and drizzle maple syrup over the egg mixture which has started to set at this point. Continue baking uncovered for another 30 min until set. Let stand 5 min before serving and drizzle with more maple syrup if you prefer.


The Next few come from Mommy's Kitchen...

Mini Cini's

2 packages Pillsbury Crescent Rolls
(preferable the packages where it is one rolled sheet of pastry per package)
2 8oz packages softened cream cheese
1 Cup sugar
2 Tablespoons cinnamon
2-3 Tablespoons melted butter
1 ½ Cups powdered sugar
2-3 Tablespoons heavy cream (do not substitute)

Preheat oven to 350 degrees F. Remove rolls from packaging. Unroll each of the dough pieces so they are in the shape of rectangles. Roll each individual into an even thinness. Place cream cheese, sugar and cinnamon into a medium bowl. Stir until well combined. Spread half of the cheese mixture onto one sheet of dough and half onto the other spreading evenly across dough leaving about ¼ inch border around edges. Roll dough as if you were making cinnamon rolls, ending with seam side down. Cut 1 inch pieces and place all 24 pieces into mini muffin tins. Brush each roll with melted butter and bake for 15-20 minutes or until slightly golden around edges and cooked through. Transfer rolls to a cooling rack and cool completely. While cooling combine powdered sugar and heavy cream until thick and drizzle ready. With a spoon, drizzle icing over each roll.

Donut Muffins

3 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1/2 tsp vanilla extract
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter

Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

Sausage Cream Cheese Crescents

1 lb. sausage, browned & drained
1 (8oz.) philidelphia cream cheese spread
1 pkg. pillsbury crescent dinner rolls

Brown and drain breakfast sausage . Combine sausage & cream cheese. Roll into logs about 2 inches long place on crescent triangle or spoon into crescent. Roll up Crescents and place on a lightly greased baking sheet. Bake 350 about 20 minutes or until golden brown.

Katie Lee Joel's Award-Winning Burger

Okay Cindy, you said you were in the mood for a Patty Melt!!! Well, take a look at this! It's a cross between a hamburger and grilled cheese!!! YUMMMM!!!!

This burger is a creation of Katie lee Joel's grandmother who made the burger with cheap ingredients during tough times. She was crowned this year's queen of the Burger Bash with this winning recipe!!! (She also has written The Comfort Table, if you're interested.)

So, I figured this would be the best recipe for us to try!!! Let me know how it goes, if you beat me to it!!!

The Logan County Hamburger

1 pound ground beef (85 percent lean)
1 large egg, lightly beaten
1 medium yellow onion, half grated, the other half thinly sliced
1/4 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
12 slices white bread
2 tablespoons unsalted butter, softened
12 slices American cheese, optional

In a medium bowl, combine the beef, egg, grated onion, garlic powder, salt, and pepper. Mix until combined. Form into thin patties. Spread butter on one side of each slice of bread. Heat a large heavy skillet over medium-high heat. Cook the burgers about 3 minutes on each side. Drain on paper towels. Drain the grease from the skillet. In the same skillet, place six slices of bread, butter side down. Top each with a slice of cheese, if desired, some onions and a burger. Top with remaining slices of cheese, if using, and bread, butter side up. Cook each sandwich until golden brown, about 2 minutes per side. Serve with mustard, ketchup, pickles, or any other desired hamburger toppings. Makes 6 burgers.

Thanks to Katie Lee and her grandmother for an awesome recipe!!! Can't wait to try it!!!

Have you ever had Migas?

If so, what recipe variation do you use? I have searched high and low - I took some from this recipe and some from that recipe, and then put in things that we love and came up with our own variation.

This is on our menu for the week with No1here's homemade refried beans, southern fried potatoes, and warm tortillas on the side!!! Yummm.... I can't wait!!!

Migas (pronounced MEE gahs) is a Tex-Mex "mess" of eggs, bits of fried corn tortilla, and a host of savory ingredients, from black beans, chorizo and cheese to salsa, avocado and chiles. The word, migas, in fact, is derived from the Spanish word for crumbs, that was from old bread. Here in Texas, this dish is designed to use up your old stale tortillas, but if you only have fresh ones - it will still be just as wonderful!

Our Migas

10 corn tortillas (if your eggs are large, you might want to add more tortillas)
Vegetable oil (or if making bacon with this - just use leftover drippings)
diced onion
2-4 cloves garlic, minced
2-4 jalapenos, seeded and chopped (or green chilies if you want it milder)
diced tomato (salsa, or tomato sauce)
10-12 eggs, lightly beaten
cilantro, chopped

Put a good amount of oil in your skillet. Heat it over medium-high heat. Tear up your corn tortillas, or cut them into strips. Once your oil is heated, add your tortillas. Stir them around until all the tortillas get a good coating of oil. Season with salt. Toss in your onion, jalapenos, and garlic. Once your tortillas have started to get golden and have some crisp to the edges, stir in your eggs. Then add your diced tomatoes, salsa, or tomato sauce - which ever one you prefer. Then add your cheese and melt. Don't forget to top with cilantro!!! Then serve on big plates with fried potatoes and refried beans! Use your tortillas to scoop up all this yummy goodness!!! Serves: 6

* other possiblities to try: bacon, green onion, chorizo, bell pepper, black beans, ham, poblanos, avocado, crema or sour cream, etc... The ideas are endless!!!!

Another meal we can't live without....

This is one of my absolute favorite meals that No1here makes!!! We first found it on one of Emeril's shows, but changed it up a bit to fit our specific tastes. It's a bit time consuming - but oh, so worth it!!!

Carnitas

• 3 pounds thick, meaty country style pork ribs, pork butt or pork shoulder
• 2 pounds lard, or enough to cover the meat
• 1/4 cup water
• 1 orange, zest removed with a vegetable peeler in wide strips
• 1 lime - cut into pieces
  
• 5 cloves garlic, unpeeled
• 1/2 teaspoon coarse salt
• 12 soft flour or corn tortillas
  
• 2 tablespoons vegetable oil

Trim most of the fat from the meat, leaving a thin layer. Cut into 4-inch pieces.

In a large, heavy saucepan, melt the lard over medium-low heat. When it has melted but is not yet very hot, add the pork, water, orange zest, lime pieces, garlic, and salt. Cook at a gentle simmer, stirring occasionally so that the meat evenly cooks, for about 2 hours, or until the meat is tender. If the meat needs more time and all of the water has evaporated, add a bit more water and continue to cook until the meat is tender.

Once the meat is tender, raise the heat to medium-high. (Don't panic if the lard comes to a rolling boil - this will diminish as the water evaporates and will become small bubbles.) After the boiling lard changes to small bubbles, cook the meat for about 25 to 30 minutes, or until light golden brown and crispy all over. Remove the meat with a slotted spoon or tongs and drain on paper towels. Sprinkle with the salt. When the meat has cooled slightly, pull the meat apart using 2 forks into shreds and smaller pieces and discard the bones.

To serve, make the tacos with the meat and warm tortillas, and garnish with pico de gallo. Servings: 4-6

Another Family Favorite...

Paula Deen's Georgia Cracker Salad

• 1 sleeve saltine crackers
• 1 large tomato, finely chopped
• 3 green onions, finely chopped
• 1 1/2 cup mayonnaise
• 1 hard boiled egg, finely chopped

In a medium size bowl, crush the crackers, add all of the ingredients, mix well, and serve immediately. Prep time: 10 minutes Yield: 6 servings

* We usually have this with burgers in the summertime! Great poolside dish!!!
* You might add the mayo 1/2 cup at a time, to get just the right consistency. It can be a bit much - it depends on how rich you like your food!!!
* A little chopped celery might be nice added to this!

another recipe I can't lose!!!

Have you ever heard of Grady Spears? Well, he is a good ol' Texas cowboy, turned chef. He was the founding chef and co-owner of the Reata restaurants in Alpine and Fort Worth, Texas, and Beverly Hills, California. He also has several cookbooks, if you're interested!!!

I'm sure you've heard of the Coca-Cola cakes before, well if you're from Texas - it's all about Dr. Pepper!!! This recipe is one of my favorites.... (I've lost it a couple of times and decided I'd better get it on my blog before I lost it again!!!)

GRANDMA SPEARS' DR PEPPER CAKE

1 cup butter

1 cup Dr Pepper

3 tablespoons unsweetened cocoa

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon vanilla extract

2 eggs

2 cups flour

2 cups sugar

• Preheat oven to 350°. Grease and flour a 9x13-inch pan or three 8-inch pans.
• In a saucepan, heat butter, Dr Pepper anc cocoa until boiling. Remove from heat, cool.
• In a mixing bowl, combine buttermilk, baking soda and vanilla. In another bowl, combine eggs, flour and sugar, mixing well. Combine all three mixtures until well blended. Pour batter into prepared pans. Bake 1 hour or until done.
• Remove from oven and pierce cake with fork to make numerous holes. When cool, frost cake.

FROSTING:

1 cup butter

3 tablespoons cocoa

6 tablespoons Dr Pepper

1 1/2 cups powdered sugar

• Combine butter, cocoa and Dr Pepper in a saucepan and bring to a simmer. Whisk in sugar and remove from heat. Cool before spreading on cake. Enjoy!!!
  

Help with Brunch idea...

Deluxe Omelet Biscuits

Okay everyone, I have CBS this Wednesday and I have to bring a breakfast item. The problem is - I only have about 20 minutes to cook something before I have to leave. So, I was thinking I could make up breakfast burritos the night before and wrap them in foil and heat up in the oven before I leave. Or I could make this heavenly dish up above the night before, and heat up before I leave. What do y'all think?

Right now I'm trying a breakfast casserole in the crockpot that would be good with tortillas and homemade salsa on the side. We'll see how this turns out before I decide. If it turns out - it would be perfect because it could cook all night and be ready right before I leave. The hot crockpot might be kind of hard to carry though. I'm truly at a loss this time!

I have tons of wonderful dishes to make - I'm just very short on time. Any ideas??? PLEASE HELP ME!!!!

Kathy's menu - week 27 & 28

Saturday - Stacked Cheese Enchiladas, Beans, Spanish Rice, Chips
Sunday - Pasta Milano, salad, garlic bread
Monday - White Chili and all the yummy toppings
Tuesday - Taste Testing... Crispy Orange Beef, rice, egg rolls
Wednesday - Warm German Potato Salad w/ Kielbasa
Thursday - Baked Mexican Chicken
Friday - leftovers/take-out

Saturday - Garlic-Rosemary Lamb Pita
Sunday - No1here's Chicken, Mushroom and Rice Soup w/ Crusty bread
Monday - One-Pan Whiskey-Flavored Pork Chops, Mashed Potatoes, Rolls
Tuesday - Taste Testing... Beef Daube Provencal, rustic bread
Wednesday - Chicken Enchilada Soup
Thursday - Quick Beef Bourguignonne

Friday - leftovers/take-out

Great with Chili...

Corn Cake Toppers

Jiffy Cornbread mix
sour cream
green onion, chopped
shredded cheese

Mix the Cornbread mix according to package, add a bit of sour cream, chopped green onions, and shredded cheese. Cook on buttered griddle like pancakes. Top your chili and enjoy!!! You can either add the cheese to the batter or put on top of your chili and top with the corn topper! Sometimes you might find that the cheese might make it a little bit stickier on your griddle. This goes great with my Chili recipe down below.

Recovering from a Heart Attack!!!

Man, I have been looking for this recipe for weeks!!! I have been so upset that I lost it, I've been asking everyone I could think of if I had ever emailed it to them. I could have kicked myself for never blogging about it! I mean come on - isn't that why we started this blog!?! ;) lol... Anyway, here is a wonderful recipe that is sure to make your "keeper" list and hopefully not clog too many arteries!!!

Warm German Potato Salad with Kielbasa

1 1/2 lb. red potatoes, sliced into 1/4"-thick rounds

1 T. olive oil

Salt and pepper to taste
1/2 lb. smoked kielbasa, sliced into 1/4"-thick rounds
1 T. olive oil
1/2 cup yellow onion, diced
1/3 cup apple cider vinegar
2 T. olive oil
2 T. brown sugar
1 T. Dijon mustard
2 t. minced fresh thyme
1/2 cup celery, diced
Salt and pepper to taste

Preheat oven to 450° with rack in lower third. Coat baking sheet with nonstick spray. Toss potatoes with oil, salt, and pepper on the prepared baking sheet. Arrange in a single layer and roast for 10 minutes. Stir potatoes and continue roasting until browned and cooked through, about 10 more minutes. Saute kielbasa in 1 T. oil in a large skillet over medium-high heat. Brown on both sides, about 5 minutes. Add onion and saute until soft and lightly browned, 3 minutes. Stir in vinegar, 2 T. oil, sugar, mustard, and thyme; simmer 3–4 minutes. Keep warm while potatoes roast. Add celery, salt, and pepper to kielbasa mixture just before potatoes are done—not too soon or celery will lose its green color. Drizzle warm dressing over potatoes and toss gently with a spatula to coat. Serve salad warm.

Good Day for Chili...

This is our absolute favorite chili recipe!!! It is out of this world and very easy too! It came from a Southern Living magazine of mine a few years back. I can't believe I haven't blogged about this until now?! Anway, give it a try - you won't be sorry!!!

Chunky Beef Chili

4 pounds boneless chuck roast, cut into 1/2-inch pieces
2 tablespoons chili powder
2 (6-ounce) cans tomato paste
1 (32-ounce) container beef broth
2 (8-ounce) cans tomato sauce
2 teaspoons granulated garlic - we use fresh!!!
1 teaspoon salt
1 teaspoon ground oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
Cornbread sticks (optional)
Toppings: crushed tortilla chips, sour cream, shredded cheese, chopped onion

Brown meat, in batches, in a Dutch oven over medium-high heat. Remove meat, reserving drippings in Dutch oven. Add chili powder to Dutch oven; cook, stirring constantly, 2 minutes. Stir in tomato paste; cook 5 minutes.

Return beef to Dutch oven. Stir in beef broth and next 9 ingredients; bring to a boil. Reduce heat to low, and simmer, uncovered, stirring occasionally, 1 1/2 hours or until beef is tender. Serve with cornbread sticks, if desired, and desired toppings.

Already back on the rotation...

I've made this meal sooo many times that Sandra truly does deserve an award for it!!! So, here you go girl...

(photo via Full Bellies)

Sandra's Garlic Swiss Steak is probably my favorite meal of all time!!! What comfort food!!! I feel like just putting her link in my menu and then leaving a comment did not do this dish justice!!! I don't think y'all really understood how wonderful it really was!!!

So, how 'bout that photo? Are you drooling? If not, you are crazy!!! For more awesome recipes from Sandra - go check out her blog Full Bellies, Happy Kids. I have never been disappointed with any of her recipes. My kids are now asking - is this another meal from Portugal!!! ;) LOL!!!!

Anyway, I did change some things in how I put it all together, but I did not change any ingredients except adding more garlic!!! Yumm!!! Enjoy...

GARLIC SWISS STEAK

1/3 c. all-purpose flour
1 t. salt
1/2 t. pepper
1 1/2 - 2 lbs beef round steak, cut into bite-size pieces
2 T. oil
14-oz. can stewed tomatoes
1/2 c. onion, chopped
1/2 green bell pepper, chopped
4 cloves garlic, minced

Combine the flour, salt, and pepper in a gallon size bag. Add your meat to the bag and shake to coat all sides of the meat. In a large skillet, heat your oil over medium heat. Add your meat and cook until browned and a good crust has formed. Then transfer the meat (I didn't even drain the meat) to a lightly greased 9X13" casserole dish. Then add the onions, bell pepper, and garlic to the skillet with the drippings. Saute until tender, then add your can of tomatoes. Give a good stir and then pour on top of your meat in the casserole dish. Stir a little to combine. Cover and bake for 1 - 1 1/2 hours in a 350 degrees oven.

* I would start cooking this at 4pm to be ready for 6:30pm dinner time!!!

Kathy's menu - week 26

Monday - Fish Fillets, Tartar Sauce, Coleslaw, Hush puppies, French Fries

Tuesday - Taste Testing... Crockpot Tamale Casserole

Wednesday - Chicken Strips, Green Beans, Mashed Potatoes, Rolls

Thursday - Chicken Fried Steak Sandwiches, chips

Friday - Arroz Con Pollo, Beans, Tortillas

Saturday - Pulled Pork Sandwiches with White BBQ Sauce (still didn't get to this one), Pat's Baked Beans, Mac-n-cheese

Super Bowl Sunday - Pizza Swirls w/Ranch Dressing or Marinara Sauce, Queso & Chips, Brown sugar smokies, and any other junk food we can think of and throw together!!!

Chinese Honey Chicken

Okay, I must say that Bobby over at Blog Chef ROCKS!! I've been eying a few recipes from his blog and finally cooked one up tonight. This Honey Chicken recipe is the bomb....my kids and I couldn't get enough! Although, next time I might use just a little less ginger. But, other than that I wouldn't change a thing! This one is definitely a keeper in our house!! Thanks Bobby!!!!

http://blogchef.net/chinese-honey-chicken-recipe

Bananas Foster Chiffon Pie

We had this last night after dinner. It was scrummy! The granola crust is a must - it really gives it a good crunch!!! Let me know if you give it a try!



1/2 Cup Cayon Bananas Foster Sauce (found only at HEB)
2 sm. boxes Vanilla Instant Pudding
1 pint Heavy Whipping Cream
2 ripe bananas
1 granola pie crust

In a mixing bowl, smash bananas with Bananas Foster sauce, then mix with pudding and whipping cream. Whip together with an electric mixer until stiff. Pour into pie crust, refrigerate for 10 minutes. Enjoy! Great topped with Fresh Sliced Bananas and a drizzle of the Bananas Foster Sauce!

No1here loves Simply Recipes...

No1here's mother made the "soup can" version of Chicken and Rice for him as a child, so this recipe really caught his eye. While the "soup can" version is good, this recipe takes the dish to the next level. Our kids gave it a 10 out of 5 stars - even as leftovers!!! Every recipe that No1here has tried of Elise's has been wonderful. We are never disappointed!!! Next time he wants to add more rice, since we're all rice lovers!

No1here never follows a recipe exactly so down below is exactly what he did, but if you want to see hers go here.

Chicken and Rice Casserole Recipe
(photo via Simply Recipes)

2 1/2 lbs boneless, skinless chicken thighs, cut into 1 to 1 1/2 inch pieces, patted dry

Salt and pepper
Olive oil
1 medium onion, chopped
3 cloves garlic, minced
1/2 lb cremini or button mushrooms, sliced
1/4 cup dry sherry
1 cup chicken stock
1/2 cup water
1/2 cup sour cream
1/4 cup cream
1 cup raw, long grain, white rice
1 1/2 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon poultry seasoning
1/2 teaspoon paprika


Preheat oven to 375°F. Heat 2 Tbsp of olive oil in a large sauté pan on medium high or high heat (hot enough to brown but not burn). Season chicken with salt and pepper. Working in batches, brown the chicken pieces on two sides, about 1-2 minutes per batch. Add more olive oil if needed after every batch. This will help prevent the chicken from sticking to the pan. Remove chicken pieces and set aside in a bowl. Note that the chicken does not have to be cooked through, only browned. In the same sauté pan add 1 Tbsp olive oil, lower the heat to medium, add the onions, and cook until translucent, about 3 minutes. Add the garlic, cook 30 seconds more. Remove onions and garlic to a shallow (9 x 13 x 2) casserole dish. Raise heat to medium high, add the sliced mushrooms. Dry sauté them (no need to add butter or oil), allowing the mushrooms to brown lightly, and release some of their moisture. Add the mushrooms to the casserole dish. Add 1/4 cup dry sherry to the pan to deglaze the pan, scraping off the browned bits from the bottom of the pan. Let the sherry reduce to about 1 Tbsp, then add the chicken stock and water, and remove from heat. Stir in 1 1/2 teaspoon salt, the cream, and the sour cream. Add the raw rice to the casserole dish. Then pour the stock, sherry, cream, sour cream mixture over the rice. Add the Italian and poultry seasonings and paprika to the dish. Stir the rice, onion, mushroom, herb mixture so that they are evenly distributed in the casserole dish. Place the chicken pieces on top of the rice mixture (in a single layer if you can, they will be crowded). Cover the casserole dish tightly with aluminum foil. Bake in a 375°F oven for 40 minutes. Remove foil. And cook for 10 minutes more to reduce the liquid - you really need to watch carefully these last ten minutes.

Serves 6 (with leftovers)

Kathy's menu - week 25

This is a week full of new recipes! What can I say - I'm in a serious cooking mood! I'll keep you posted on our reviews! Stay tuned...

Monday - Steak Tips with Mushroom Sauce, Baked Potatoes, Salad, roll

Tuesday - Bifanas (Pork Sandwiches), Garlic Fries

Wednesday - Grandma Dean's Chicken and Dressing

Thursday - Garlic Swiss Steak, Crusty Bread

Friday - Pulled Pork Sandwiches with White BBQ Sauce, Ranch Style Beans

Saturday - Corn Dog Muffins, Tator Tots

Breakfast - To Die For Blueberry Muffins
Dessert - Butterfinger Brownies

Mexican Potato Casserole

My boys absolutely love the Fiesta Potatoes at Taco Bell!!! So, when I came across this recipe - I knew we had to give it a try, but I did modify it to fit our own tastes. I originally found this recipe over at the Mennonite Girls Can Cook - and boy can they!!! Go over and take a "look see" - you won't be sorry!!! Thanks Judy, for passing on an awesome recipe!!!

Mexican Potato Casserole

4 medium potatoes, with peel
2 Tablespoons butter
2 1/2 Tablespoons taco seasoning
1/2 pound lean ground beef
1/4 cup chopped onion
1 cup salsa
1/2 cup chopped peppers (red, green or yellow)
2 cups grated Mexican blend cheese


Cut potatoes into bite-size pieces and place in greased casserole dish. Sprinkle taco seasoning over potatoes. Melt butter, pour over potatoes and stir to coat well. Bake uncovered at 425 degrees for 40 minutes. Stir and then put back in the oven for 10 minutes longer. Brown beef with chopped onion and cook until soft...then drain. Stir in salsa and chopped peppers. Pour over potatoes. Top with grated cheese. Bake uncovered for 10 minutes. Serve with additional salsa and sour cream.

Tonight's Taste Testing....

Tomato-Basil Lasagna with Prosciutto

(from Cooking Light)

5 garlic cloves
1 (16-ounce) carton 1% low-fat cottage cheese
1/2 cup (4 ounces) block-style fat-free cream cheese
1/4 cup (1 ounce) grated fresh Romano cheese, divided
2 1/2 teaspoons dried basil
1/2 teaspoon crushed red pepper
1 large egg
1 (26-ounce) bottle fat-free tomato-basil pasta sauce (such as Muir Glen)
Cooking spray
12 cooked lasagna noodles
1 cup (4 ounces) chopped prosciutto or ham
1 cup (4 ounces) shredded part-skim mozzarella cheese


Preheat oven to 375°.

Drop garlic through food chute with food processor on, and process until minced. Add cottage cheese; process 2 minutes or until smooth. Add cream cheese, 2 tablespoons Romano, basil, pepper, and egg; process until well-blended.

Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over the pasta sauce; top with 1 cup cheese mixture, 1/3 cup prosciutto, and 3/4 cup pasta sauce. Repeat the layers two times, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 2 tablespoons Romano and mozzarella.

Cover and bake at 375° for 45 minutes or until sauce is bubbly. Uncover and bake an additional 15 minutes. Let lasagna stand 5 minutes. Serves: 9

*I'm not a big fan of low-fat or fat-free, so I'll be modifying this recipe for sure. I did want to print this recipe just like I found it - in case y'all wanted the lighter version!

*I'll also be using my new pan!!! Yea, I'm so excited!!!

Here's my new pan...

that I got for Christmas!!! It's called the Baker's Edge pan. It's for making brownies or cookie bars. I even got one for my mother-in-law. She loves to bake brownies and we all want that corner or edge piece!!! So, when I saw this - I knew we both needed one!!! I've already made brownies once and they were AWESOME. They have some really good recipes on their site too. I never imagined that you could make Lasagna in it?! Anyway, with another very cold day upon us tomorrow - I thought Lasagna would be my next recipe to try in my new pan. I'll keep y'all posted on how it turns out...

Happy New Year!!

Hi All! 2009 is upon us and so, of course, I'm trying to be good and organized!! Here's my menu for the week!!!

Monday: No Peek Casserole (recipe on this blog), mashed potatoes, broccoli and carrots and yeast rolls. Found these wonderful yeast rolls at HEB, they are frozen, but they are soo good! They are called 'parker house', in case you are looking for something yummy!!

Tuesday: Crockpot Chili - it's from one of the McCormick packets...these are soo great!! We'll probably have Frito Pie with it.

Wednesday: Chicken Stuffed Shells....follow this link from Blog Chef which is on our site...thanks Tara for showing me this one!! It looks really good!!

Thursday: I'm not sure yet, but thinking about Shrimp Fajitas.

Friday: Don't have the recipe in front of me....but it's Honey Teriyaki Chicken with asparagus and cheese on top..YUMMY! Or at least it sounds yummy to me! I'll try it out and get back with you all!

Anyway, hopefully, I can continue to be good and post menus ;)...but I will, however, post any good new recipes I try!!

Hope everyone has a Blessed 2009!

Mmm, Mmm, Mmmmm.....

We made a Beef Tenderloin for Christmas dinner, and had a lot of port wine left over. No1Here was about to pour the rest out before I stopped him. I convinced him I could find a really good recipe to use up the rest. And boy did I ever!!! If you make this recipe you'll feel like you've died and gone to Heaven!!! It's that good!!! I originally found it on AllRecipes but modified it to fit our tastes!!! Man, this is truly wonderful!!! It's also very quick and easy but everyone will think you've been slaving in the kitchen all day. Let me know if you give it a try, you won't be sorry...

Portobello Mushroom Sauce

1/4 cup butter
8 oz. portobello mushrooms, diced
1 1/2 cups port wine
2 cups heavy cream
salt and pepper to taste
1/4 cup chopped fresh basil

Melt the butter in a large skillet over medium heat. Add the mushrooms; cook and stir until tender. Stir in the wine, bring to a good rolling boil and let the liquid reduce by 1/2. Stir in cream, bring back to a boil and then turn the heat down to a simmer. Keep stirring until the sauce becomes a thick gravy. Stir in the basil just before serving.

*Port wine is very strong and pretty sweet. If you have correctly reduced by 1/2 there should be no sweetness to this - only a very rich flavor!!!

*You can serve this over pasta or over steak!!!

⊕⊕⊕

A winner for CBS Brunch...

French Toast Casserole

5 cups bread cubes, from Peppridge Farm cinnamon bread
4 eggs
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine, softened


Preheat oven to 350 degrees. Butter an 8x8 inch baking pan, don't be afraid to use too much - you really don't want this to stick. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. Pour egg mixture over bread. Dot with margarine; let stand for 10 minutes. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon (if not using the cinnamon bread) and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden. You might want to cover with foil for half of the cooking time, so the top doesn't get too crunchy. Sprinkle with Powder Sugar and top with Maple Syrup or fresh fruit, if you like! Yumm....

*If you use regular bread, add 1 tsp. ground cinnamon to the topping. I would use a heavier bread too, so it won't be so mushy!

*To Double the recipe - you will use the whole loaf of Cinnamon bread.

*If you're running short on time in the mornings - this would be great made the night before and kept in the fridge!

⊕⊕⊕

YUMMY!!

Hi all!
Not so good about posting lately...nothing interesting to blog about really, but I have tried these new things and wanted to share with you..

first of all THANK you to Heather....for this recipe!!

Oven Baked Wings

1 cup Maple syprup
1/2 cup soy sauce
1/2 cup zesty italian dressing
about 3lbs. wings

Mix all together and marinade over night....place on well greased cookie sheet, bake on 400°....bake for about 20 minutes, then flip and bake another 20-30 minutes depending on your oven!! Be sure to marinade the full 24 hours, this really adds to the flavor!!!

Another recipe....Kathy actually found it but I tried it tonight...it was really good!!

http://allrecipes.com/Recipe/Mushroom-Sauce-Baked-Pork-Chops/Detail.aspx

Here's what I changed...I used 8 pork chops, 2 cans cream of mushroom soup and 1 1/2 cups milk. I recommend totally slicing your potatoes thin...I didn't thinking they would be mushy, but they were still a little crispy and I didn't cook the entire time...I stopped it at about 12 minutes to go...other than that, the chops were yummy and tender, and the gravy was great!! Will do this one again and again!! Thanks Kathy!!

I'll be back with more later!!!

Christmas Cooking...

Here's a list of things I hope to make this Christmas Season...

Pretzel Turtles - these were a hit with all the teachers!!! My favorite way of making these were with the candy cane kisses on top with a green m-n-m pushed in on top!!
Fudge (hopefully I'll just be eating Grams!!!)
Buckeyes
Snowball Cookies - very good, as always!!!
Decorated Sugar Cookies - making these this afternoon!
Truffles These were very good, but I think I prefer the Oreo over the nutter butter!

Overnight-Pull-Aparts - These were awesome!!! A must try for everyone!!!
Breakfast Upside Down Cake - We made these tonight and I would suggest making this with more eggs, more cheese, and less potatoes. Very good! We served it with salsa! yumm...
Brunch Enchiladas
Clone of a Cinnabon - These were AWESOME!!!


Bacon Wrapped Smokies
Spinach Dip
Bacon Crisp - Okay, the brown sugar version is much better than the Parmesan cheese, but I'm still not a huge fan of either one. So, basically I'll probably never make either one ever again. All of our tastes are different, but I'm not sure I'd waste my time on this one!!! :(


What about you? What are you cooking this Christmas Season? Send me some of your ideas!!! I'm sure I'll be adding to my list this week, so check back!!!

Trying this tonight...

White Cheddar-and-Squash Casserole
(myrecipes.com)

4 tablespoons butter, divided
1 medium onion, chopped
3 pounds yellow squash, sliced
2 teaspoons salt, divided
3/4 teaspoon pepper
2 tablespoons all-purpose flour
1 1/2 cups milk
1 (10-oz.) block white Cheddar cheese, shredded
2 tablespoons Italian-seasoned breadcrumbs
Garnish: chopped fresh parsley


Melt 2 Tbsp. butter in a large skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Add squash, 1 1/2 tsp. salt, and pepper; cover and cook, stirring occasionally, 15 minutes or until squash is tender. Remove from heat; drain well. Melt remaining 2 Tbsp. butter in a saucepan over medium-high heat; whisk in flour until smooth. Whisk in milk. Bring to a boil; reduce heat, and simmer 2 minutes. Remove from heat; whisk in cheese and remaining 1/2 tsp. salt. Gently stir together squash and cheese mixture in a large bowl. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle breadcrumbs evenly over top. Bake at 400° for 20 minutes or until bubbly. Let stand 10 minutes before serving. Garnish, if desired. Serves: 6-8

Tonight I'm serving this with Pork Tenderloin, Fresh Green Beans with Bacon, and Hot Rolls. YUMMM....

Kathy's menu - week 24

Monday - Bacon Cheeseburger Meatloaf, Green Beans, Mashed Potatoes, Rolls

Tuesday - Poblano Chicken Enchilada Casserole

Wednesday - Beef Fajitas, Beans, Spanish Rice

Thursday - Nacho Night w/ left over beef

Friday - Russian Chicken with Feta Cheese served over Rice

Saturday - Hot Oven Sandwiches

Sunday - Chilaquiles

Send me your meals for the week - I could always use some new ideas!!!!

Turkey leftover??

Tonight I made Turkey enchiladas and they were awesome! So, if you have any turkey leftover from Thanksgiving this is the recipe for you!!

I used this recipe for the enchilada sauce: Ten Minute Enchilada Sauce

**the only thing I changed was the amount of chili powder...because my family doesn't like spicy stuff I cut the amount in half. And, I didn't have their brand of chili powder but it worked out just fine.

So, here's the recipe....soooo simple but sooo divine!!
*Ten minute enchilada sauce
*8 corn tortillas
*turkey meat, chopped, about 2 cups
*shredded cheddar cheese

After I chopped my turkey meat I put it in a bowl and added a little bit of the enchilada sauce to make it a little moist. Next, I heated my corn tortillas in the microwave for about 30 seconds in some wet paper towels. So, I filled a tortilla with a spoonful of the turkey and topped with a little cheese then placed it seam side down in a glass dish. Continue until all the meat is gone then pour the remaining enchilada sauce over the filled tortillas and top with more cheese. Heat in a 350 degree oven for about 20-25 minutes. And chow down!! Promise you won't be disappointed!

** I'd like to know if you have any good recipes for leftover Thanksgiving turkey as well!!

Broccoli Salad

This is another fave of ours from Mama Nise. She makes this all the time and even my 9 year old devours it!!! I wish I had a picture to post but I don't....so, trust me, it's delish!

5 cups Broccoli florets, cut into bite sizes
1/2 cup chopped onion
1/2 cup golden raisins, we use Craisins
1 cup low fat mayo
1/4 cup sugar
3 Tbsp vinegar

Put the first 3 ingredients into a bowl and set aside. In a separate bowl add the next three ingredients and whisk together until creamy. Pour the mayo mixture in with the broccoli mix and stir together. It's better if you can chill it for about 30 minutes but if not just dig in!

** I think Mama Nise adds pecans to her's too. But honestly I don't add anything but the broccoli and the mayo mix and it is still awesome!!
ENJOY!!

My mom...

No, you don't need glasses!!! This is Paula Deen, but we all joke in my family that NeNe is Paula's long lost twin!!! They talk JUST alike and even look alike. They both have crazy personalities that are just so contagious!!! I love turning on the TV and hearing Paula Deen's voice - really reminds me of home.

Well, here in our neck of the woods - a cold front is headed our way! Paula's show today was about Country Comfort food, so this would be perfect for the upcoming weather. She made this meatloaf that I'm sharing with y'all. It's very different from what I normally make, but I think my kids might actually like it. Let me know if you or your picky eaters liked it or not!!! I think I'm gonna give it a try. I'll keep y'all posted...


Bacon Cheeseburger Meatloaf
1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions

Preheat oven to 350 degrees F. In a large bowl, combine the ground chuck and next 8 ingredients, mixing well. In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture. Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.

How Divine....

What a Heavenly Meal and perfect for the upcoming holidays!!!! I can't wait to try this!!!! I stumbled upon this on MyRecipes this morning and am so glad I did!!! Serves: 6

Mushroom Bisque with Pastry Top Hats and Sherry Shallot Butter

Ingredients:
1 1/4 pounds common mushrooms or chanterelles (see notes)
1 slice bacon (1 oz.), chopped
3/4 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, peeled and chopped
1/4 cup cognac or brandy
1/3 cup dry white wine
3 cups fat-skimmed chicken broth
1 1/2 cups whipping cream
Salt and white pepper
1 package (10 oz.) frozen puff pastry shells, thawed
1 large egg, lightly beaten
Sherry-shallot butter (recipe below), optional

Preparation:
Trim and discard tough or discolored stem ends and any bruised spots from mushrooms. Rinse common mushrooms and drain well. (If using chanterelles, submerge in cool water and gently agitate with your hands to loosen dirt. Drain, rinse under running water, and gently pat dry with a towel.) Coarsely chop mushrooms.

In a 5- to 6-quart pan over high heat, stir bacon until fat begins to render, about 1 minute. Add onion, celery, and garlic; stir until onion is limp, about 3 minutes. Add mushrooms and stir often until their liquid is evaporated and mushrooms begin to brown, 15 to 20 minutes.

Add cognac and stir to scrape up browned bits from pan bottom and sides. Add wine and boil until most of the liquid has evaporated, 1 to 2 minutes. Add broth and return to a boil, then cover, reduce heat, and simmer, stirring occasionally, to blend flavors, 20 to 30 minutes. Remove from heat.

In a blender, holding down lid with a towel, whirl mixture, a portion at a time, until smooth. Pour into a bowl. Stir in cream, then salt and pepper to taste. Chill, stirring occasionally, until soup is at room temperature, 10 to 15 minutes.

Spoon soup into six round soufflé dishes or ovenproof bowls (1 1/4- to 1 1/2-cup size; 3 1/2 to 4 1/2 in. wide) to within 1/2 inch of rim.

On a lightly floured board, roll each puff pastry shell into a round 1 to 1 1/2 inches wider than top of soufflé dishes. Brush egg in a 1/2-inch border around the bottom edge (unscored side) of each pastry round. Carefully drape each round, egg side down, over a dish so that it doesn't touch soup; press edges firmly around sides of dish. Brush more egg lightly over pastry tops and sides (discard remaining egg or save foranother use). Set dishes at least 1 inch apart in a 12- by 17-inch baking pan.

Bake in a 375° regular or convection oven until pastry is richly browned, 15 to 20 minutes. Serve at once, with sherry-shallot butter to stir into portions at the table.

Sherry-shallot butter: In an 8- to 10-inch frying pan over high heat, stir 1/3 cup minced shallots and 1/3 cup dry sherry often until liquid is evaporated and shallots begin to brown, 5 to 8 minutes. Pour into a small bowl and let cool. Add 3 tablespoons butter (at room temperature) to shallots and mix. Divide into six equal portions and, with your hands, roll each into a ball. Arrange on a small plate. Cover and chill until firm, at least 15 minutes.

Looking for a recipe!

So, I know I haven't posted in like forever...but truly, it's just hard when you eat the same old stuff week after week! So, I save my posting for those really great recipes that I want to share...sorry Kathy, I know you wished we would post more often, but I just can't seem to do it...LOL! Anyway, I have a challenge...I LOVE beef enchiladas and have YET to find the perfect recipe for me and my family!! I feel like I have tried all of them...I have an awesome Chicken recipe, which is posted here, but no beef....so...if YOU think you have the bomb that I am looking for, please please send it to me!!! I would sooo love to try anything at this point!!

Thanks so much and God Bless!!

Blessings~~
Cindy

The holidays are just around the corner...

And for our family that means FUDGE!!! Yummm... This photo comes from Bobby at BlogChef. I love his blog!!! What awesome photos, and not to mention wonderful recipes!!! My mother-in-law makes a great fudge - guess it's time to dig through the ol' recipe box!!! Anyway, I was just wondering what your favorite fudge recipe is?

Fig's Cheese Muffins...

were sooo yummy!!! I saw these on Pioneer Woman as a finalist for her Dairy Contest and just knew that I had to find a meal to have these with. This photo is from Ree herself - I would have posted one of my own but they looked identical to this photo!!! Thanks Fig for a heavenly recipe!!! This is a "keeper" for sure!!!

Can't wait to try...

Chicken Enchilada Quiche
from Betty Crocker

1	Refrigerated pie crust (15-oz box), softened as directed on box
4	eggs
1	cup half-and-half or milk
1 1/2	cups Chicken breast, cubed (1 1/2 cups)
1 1/2	cups broken tortilla chips
2	cups shredded Monterey Jack cheese (8 oz)
1	cup shredded Cheddar cheese (4 oz)
1	cup Thick 'n Chunky salsa
1	can (4.5 oz) chopped green chiles
1/2	teaspoon salt
	Pepper to taste, if desired
	Sour cream, if desired
	Thick 'n Chunky salsa, if desired

	Heat oven to 350°F. Place pie crust in 9-­ or 9 1/2-inch glass deep-dish pie pan as directed on box for One-Crust Filled pie.
	In medium bowl, beat eggs with wire whisk until blended. Beat in half-and-half. Stir in chicken, chips, both cheeses, 1 cup salsa, the green chiles and salt. Pour into crust-lined pan. Sprinkle pepper over top of filling.
	Bake 55 to 65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges. Serve with sour cream and/or salsa.

Taste Test Results and New Menu...

Well, with all the new recipes that I tried over the last couple of weeks, the only one really worth mentioning was the Braised Beef with Sun Dried Tomatoes! I was a little worried about the sun dried tomatoes over powering the dish, but it didn't. It was a very nice compliment to the rest of the flavors. We gave it 5 stars all around and it definitely made our "keeper list"!!!

Well, I've been sick with a cold this week, so I apologize for the lateness on my menu for this week. Any ideas for next week's meals??? Please... my head still hurts!!!! ;) lol...

Monday - Leek and Potato Soup, crusty bread

Tuesday - Aunt Linda's Chicken & Spanish Rice One-pot meal, tortillas

Wednesday - Baked potatoes & BBQ

Thursday - Real Mom's Enchilada Style Burritos, Salsa Salad, and tortilla chips

Friday - Hearty Paprika Stew, and rice

Saturday - Ham, Cracker Barrel's Green Beans, Rolls, and Real Mom's Cheesy Potatoes

Sunday - Ham and Potato soup with leftover ham

Real Mom Kitchen's...

Sausage Oven Pancake Square

Doesn't that picture looks scrumptious?!?!?! OMGoodness, I can not wait to try this one out!!! I actually thought of my mother-in-law leaning over her electric griddle making millions of pancakes for all of us when we went home after the hurricane. If only I had found this awesome food blog then!!! I just love Laura over at Real Mom Kitchen!!! She and I have the same tastes in food and we visit the same blogs. I've already bookmarked a handful of her wonderful recipes. You ought to go on over and take a look for yourself!

Stay tuned... if you don't beat me to it, I'll let you know how this one turns out... (I have a feeling it's going to make my keeper's list!!!)

Sausage Oven Pancake Square
1 (12 oz) pkg pork sausage

1 cup cheddar cheese , shredded

1 egg

1/4 cup milk

2 Tbsp. maple-flavored syrup

1 Tbsp. vegetable oil
1/2 cup flour

1 tsp. baking powder

1/8 tsp. salt

3/4 cup maple-flavored syrup

Cook sausage in skillet, stirring frequently, until no longer pink. Drain sausage on paper towels. Spread sausage into a 8 inch of 9 inch square baking dish. Sprinkle cheese over sausage. In large bowl, beat egg, milk, 2 tbsp syrup, and the oil with a wire whisk until well blended. Beat in flour, baking powder, and salt. Pour batter evenly over sausage and cheese. Bake 25 to 30 min at 350 degrees until golden brown. Serve topped with remaining maple syrup.

Cindy's Menu

WOW, it's been forever for me too!! Anyway, I'm not even sure I've had a 'menu' for planning...LOL! We are finally getting back into the routine after summer, then that crazy IKE coming through and knocking everything crazy!!

Here goes:

Monday - Chicken Pot Pie

Tuesday - Baked honey ham, mac & cheese, steamed broccoli and cookie cake for BDAY!!

Wednesday - Taco Ring

Thursday - Chicken Tetrazenni

Friday - Peek a boo casserole, garlic mashed potatoes and broccoli cornbread

MAN, I don't think I've cooked everyday of the week in forever!! Anyway....these are pretty much things I've cooked before, so, the recipes should be on here!! Happy eating!!!

Kathy's menu - week 22

Wow, it's been forever since I've posted a menu!!! After going through Ike, we finally have power back on after 12 days!!! I've already made two trips to the grocery store to restock all that we lost. So, now that it feels like we're finally getting back to our normal lives - I thought I'd post our menu for the next week. I sure have missed trying out new recipes!!! Let me know if you try any.


Sunday - Tacos, beans, rice, chips and salsa

Monday - Sausage on a Stick, Bacon Butter Potatoes, Ranch Style beans, mac-n-cheese, bread

Tuesday - Taste testing... Braised Beef with Sun-Dried Tomatoes, Garlic Mashed potatoes, rolls

Wednesday - Homemade Schlotzsky Sandwiches, chips

Thursday - Grilled Ham Steaks, Green Beans, Triple Corn Spoon Bread

Frugal Friday - Mexican Ham & Bean soup with leftover ham, cornbread

Saturday - Steak Soup, salad, and crusty bread

Sunday - pork fried rice and egg rolls

Dessert - I will be trying Fudge Puddles this week!!! Yummm....

Taco Chicken with Spanish Rice

Well, I know it's been awhile since I've posted...haven't really had anything exciting to post...but dinner tonight was soo yummy, or 'the bomb' as I like to put it!! Of all places, I got this recipe from my local HEB! They always cook up wonderful meals that are easy and quick, and best of all, I get to taste test them before I actually cook them!! I'm all about that one!

Here it is! Hope you enjoy as much as we did!!

Taco Chicken with Spanish Rice

1 cup sour cream
1 jar (7 oz.) green chili salsa
2 tablespoons fresh cilantro, chopped
1 pack taco seasonings mix
4 chicken breast (I used 6)
1 bag HEB steamable spanish style rice (cook according to package)

Combine sour cream, salsa, cilantro and 1 teaspoon taco seasoning. Mix in bowl, stirring well. Cover and chill. THIS I WOULD CHANGE AND USE THE RANCH CILANTRO FROM THE PULLED PORK SALAD!!!

Toss chicken with remaining taco seasoning.

Cook chicken in a large non-stick skillet coated with veg. spray over medium-high heat until done. I CUT UP THE CHICKEN BREAST INTO SMALL BITE SIZE PIECES SO THAT IT WOULD COOK THROUGH.

Serve immadiately with Spanish rice and seasoned sour cream dip.

I ACTUALLY MADE TORTILLAS, WE PUT THE RICE, CHICKEN, THEN THE SOUR CREAM DIP! IT WAS GREAT!! NEXT TIME I'LL PUT ON A BED OF LETTUCE AND EAT IT LIKE A SALAD!!

This is a for sure keeper!! All the picky kiddos gobbled it up and asked for 2nds...there were NO leftovers!!!

YUM!! Enjoy!

Pizza for breakfast?

Making this dish sure brought back memories of my Mom, and when I was little. We used to love eating cold pizza for breakfast. Well, this sure isn't pepperoni pizza but it was wonderful just the same! My family gobbled it up in no time!!! The kids loved it so much - I'm making it again this week! You won't be sorry if you give this a try - I promise!!!!

Breakfast Pizza

1 can refrigerated pizza dough
1 pound bulk pork sausage, I used Sage
1 cup frozen shredded hash brown potatoes, thawed
1 cup shredded Cheddar cheese
3 eggs
1/4 cup milk
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Unroll pizza dough and place on a greased 12-in. pizza pan; press up sides of pan to form a crust. In a skillet, brown sausage over medium heat; drain and cool slightly. Sprinkle sausage, hash browns and cheddar cheese over crust. In a bowl, beat eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese. Bake at 375 degrees for 28-30 minutes or until golden brown. Let stand 10 minutes before cutting.