Contributor: Mama Nichole
This easy cake will make your guest toes curl! Enjoy!
1 Chocolate Box Cake Mix
1 14 oz can sweetened condensed milk
1 6 oz jar of caramel
1 8 oz tub of cool whip
4 skor candy bars crushed
Prepare cake accordingly to directions and bake in a 9 x 13 pan. Once baked pierce warm cake all over with toothpick. Pour milk over cake, Pour caramel over cake and chill. Before serving top with whipped cream and sprinkle with crushed skor bars.
Thursday, September 15, 2011
Easy Pepper Steak
Contributor: Mama Nichole
1 1/ lb Round Steak
Sprinkle of paprika
2 T butta
Garlic Salt to taste
1 10oz can beef broth
1 large onion
1 large green bell pepper
2 T cornstarch
1/4 cup water
1/4 cup soy sauce ( sodium free)
Cooked Rice
Pound round steak and cut into 1/4 inch strips; sprinkle with paprika. Brown meat in butter: add garlic salt and beef broth. Cover; simmer for 30 minutes. Cut onion & bell pepper into strips. Add to meat and simmer for 5 mins or until veggies are tender. Mix cornstarch, water and soy sauce in separate bowl and add to meat mixture. Simmer until sauce thickens slightly. Serve over rice and with rolls to soap up the extra gravy.
1 1/ lb Round Steak
Sprinkle of paprika
2 T butta
Garlic Salt to taste
1 10oz can beef broth
1 large onion
1 large green bell pepper
2 T cornstarch
1/4 cup water
1/4 cup soy sauce ( sodium free)
Cooked Rice
Pound round steak and cut into 1/4 inch strips; sprinkle with paprika. Brown meat in butter: add garlic salt and beef broth. Cover; simmer for 30 minutes. Cut onion & bell pepper into strips. Add to meat and simmer for 5 mins or until veggies are tender. Mix cornstarch, water and soy sauce in separate bowl and add to meat mixture. Simmer until sauce thickens slightly. Serve over rice and with rolls to soap up the extra gravy.
Easy Mama Nichole's Chicken Salad Sammies
Contributor: Mama Nichole
Makes 36 small sammies
Almost every party I have I serve these little chicken wonders because they are such a crowd pleaser. Serve these babies on cressant rolls or potato rolls and your guest will be begging you for more! I mix the filling up the night before so all the yummy goodness gets a chance to blend together.
3 Cans generic can chicken
1 Cup of Miricle Whip - if it looks dry after mixing add a lil more
2 Apples peeled and chopped
3 cups of red grapes chopped
1/2 Cup ( or more ) of chopped pecans
Salt & Pepper to Taste
Drain can chicken. In large bowl mix chicken, miracle whip ( ck for dryness add more mw if too dry) apples, grapes, salt and pepper. Taste if you need it a little sweeter add a few more chopped grapes. Add pecans last.
Makes 36 small sammies
Almost every party I have I serve these little chicken wonders because they are such a crowd pleaser. Serve these babies on cressant rolls or potato rolls and your guest will be begging you for more! I mix the filling up the night before so all the yummy goodness gets a chance to blend together.
3 Cans generic can chicken
1 Cup of Miricle Whip - if it looks dry after mixing add a lil more
2 Apples peeled and chopped
3 cups of red grapes chopped
1/2 Cup ( or more ) of chopped pecans
Salt & Pepper to Taste
Drain can chicken. In large bowl mix chicken, miracle whip ( ck for dryness add more mw if too dry) apples, grapes, salt and pepper. Taste if you need it a little sweeter add a few more chopped grapes. Add pecans last.
Easy Shrimp or Crawfish Bisque
Contributor: Mama Nichole
Even though it is 100+ degrees here in Texas I can't help but think about soup since it is almost fall.
1 10oz Can Cream of Mushroom
1 10oz Can Cream of Chicken
2 12 oz cans evaporated Milk
2 T butter
1/2 lb of cooked shrimp or crawfish deveined and chopped
Dash Of Worcestershire sauce
Dash of Tabasco - or a lil more for a kick
1/4 Cup of cooking Sherry, or to taste.
In top of double boiler, heat soups, milk and butter over boiling water. Add Shrimp, Worcestershire sauce, and Tabasco. Stir in sherry to taste. Continue heating until desired temp.
Note: This is a VERY rich soup - Serve with a nice salad and crispy french bread.
Even though it is 100+ degrees here in Texas I can't help but think about soup since it is almost fall.
1 10oz Can Cream of Mushroom
1 10oz Can Cream of Chicken
2 12 oz cans evaporated Milk
2 T butter
1/2 lb of cooked shrimp or crawfish deveined and chopped
Dash Of Worcestershire sauce
Dash of Tabasco - or a lil more for a kick
1/4 Cup of cooking Sherry, or to taste.
In top of double boiler, heat soups, milk and butter over boiling water. Add Shrimp, Worcestershire sauce, and Tabasco. Stir in sherry to taste. Continue heating until desired temp.
Note: This is a VERY rich soup - Serve with a nice salad and crispy french bread.
Easy Gooey Cake: Butter & Chocolate
Contributor: Mama Tommie
Gooey Butter Cake:
1 pkg. buttercream cake mix
1/2 c. butter
1 egg
1/3 c. cream cheese softened
Gooey Butter:
1 (8 oz.) pkg. cream cheese, softened
2 eggs
1 lb. box confectioners' sugar
1 tsp. vanilla
Mix together cake mix (just the mix, not the other ingredients called for on the box) with butter and 1 egg. Pat into an ungreased 9 x 13 inch cake pan.
Cream together cream cheese, 2 eggs (one at a time), powdered sugar and vanilla. Pour over cake mixture. Spreading to the edges. Bake at 350 degrees for 35 minutes.
Enjoy!
~~~
Gooey Chocolate Cake:
1 pkg. devil's food cake mix
1/2 c. butter
1 egg
1/3 c. cream cheese softened
Gooey Chocolate:
1 (8 oz.) pkg. cream cheese, softened
2 eggs
1 cup chocolate chips
1 lb. box confectioners' sugar
1 tsp. vanilla
Mix together cake mix (just the mix, not the other ingredients called for on the box) with butter and 1 egg. Pat into an ungreased 9 x 13 inch cake pan.
Melt chocolate chips. Cream together cream cheese, 2 eggs (one at a time), powdered sugar, and vanilla. Add in chocolate and mix well. Pour over cake mixture. Spreading to the edges. Bake at 350 degrees for 35 minutes.
Enjoy!
~~~
Gooey Butter Cake:
1 pkg. buttercream cake mix
1/2 c. butter
1 egg
1/3 c. cream cheese softened
Gooey Butter:
1 (8 oz.) pkg. cream cheese, softened
2 eggs
1 lb. box confectioners' sugar
1 tsp. vanilla
Mix together cake mix (just the mix, not the other ingredients called for on the box) with butter and 1 egg. Pat into an ungreased 9 x 13 inch cake pan.
Cream together cream cheese, 2 eggs (one at a time), powdered sugar and vanilla. Pour over cake mixture. Spreading to the edges. Bake at 350 degrees for 35 minutes.
Enjoy!
~~~
Gooey Chocolate Cake:
1 pkg. devil's food cake mix
1/2 c. butter
1 egg
1/3 c. cream cheese softened
Gooey Chocolate:
1 (8 oz.) pkg. cream cheese, softened
2 eggs
1 cup chocolate chips
1 lb. box confectioners' sugar
1 tsp. vanilla
Mix together cake mix (just the mix, not the other ingredients called for on the box) with butter and 1 egg. Pat into an ungreased 9 x 13 inch cake pan.
Melt chocolate chips. Cream together cream cheese, 2 eggs (one at a time), powdered sugar, and vanilla. Add in chocolate and mix well. Pour over cake mixture. Spreading to the edges. Bake at 350 degrees for 35 minutes.
Enjoy!
~~~
Easy Chocolate Cheesecake
Contributor: Mama Tommie
2 packages of cream cheese (softened)
1/2 c. sugar
1 1/2 tsp vanilla extract
1/4 milk
2 eggs
1 package mini hershey bars (8 pack)
1 c. milk chocolate chips
1 ready make graham crust
Melt hershey bars & milk in microwave about a minute or until creamy when stirred. Stir in 1/2 tsp vanilla extract. Pour in to ready made graham crust.
Melt chocolate chips and set aside. Mix cream cheese with sugar and 1 tsp vanilla. Beat in eggs one at a time. Add melted chocolate chips and mix well.
Poor cheesecake batter on top of chocolate layer in crust. Bake at 350 for 40 minutes and refrigerate at least 3 hours.
***
Note: I couldn't wait and we ate this warm. It was delicious and a total crowd pleaser! Even for my husband who is not a huge cheesecake fan.
***
~~~
2 packages of cream cheese (softened)
1/2 c. sugar
1 1/2 tsp vanilla extract
1/4 milk
2 eggs
1 package mini hershey bars (8 pack)
1 c. milk chocolate chips
1 ready make graham crust
Melt hershey bars & milk in microwave about a minute or until creamy when stirred. Stir in 1/2 tsp vanilla extract. Pour in to ready made graham crust.
Melt chocolate chips and set aside. Mix cream cheese with sugar and 1 tsp vanilla. Beat in eggs one at a time. Add melted chocolate chips and mix well.
Poor cheesecake batter on top of chocolate layer in crust. Bake at 350 for 40 minutes and refrigerate at least 3 hours.
***
Note: I couldn't wait and we ate this warm. It was delicious and a total crowd pleaser! Even for my husband who is not a huge cheesecake fan.
***
~~~
Wednesday, September 14, 2011
Bacon-Herb Wrapped Pork Tenderloin
Contributed by: Mama Tommie
2 tablespoons minced garlic
2 tablespoons olive oil
2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat
Salt and freshly ground black pepper
1 tablespoon chopped fresh rosemary
12 fresh sage leaves chopped
1 tablespoon chopped fresh thyme
1 package thick sliced bacon
2 tablespoons olive oil
Preheat oven to 300 degrees F. Place garlic in a small ramekin and drizzel with 1 tablespoon olive oil, and wrap in foil. Bake until aromatic, about 20 minutes. Set aside.
Arrange tenderloins on work surface. Rub the top each tenderloin with the roasted garlic and season with salt and pepper. Mix together the rosemary, sage, and thyme. Scatter half of the mix over each garlic rubbed tenderloin. Split bacon between each tenderloin and wrape around each holding in place with toothpicks or butcher's string.
Sear each tenderloin in 2 TBSP of olive oil until golden brown on all sides. Transfer seared tenderloins to medium roasting pan or dutch oven. Place in the oven and cook at 375 to medium doneness about 8 to 10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine or toothpicks before carving.
Enjoy!
***
Tip: This meal freezes and reheats beautifully. Thaw and heat in oven at 325 for 8 minutes on each side. Stays just as tender, juicy, and flavorful as it did the night it was freshly cooked.
***
~~~
2 tablespoons minced garlic
2 tablespoons olive oil
2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat
Salt and freshly ground black pepper
1 tablespoon chopped fresh rosemary
12 fresh sage leaves chopped
1 tablespoon chopped fresh thyme
1 package thick sliced bacon
2 tablespoons olive oil
Preheat oven to 300 degrees F. Place garlic in a small ramekin and drizzel with 1 tablespoon olive oil, and wrap in foil. Bake until aromatic, about 20 minutes. Set aside.
Arrange tenderloins on work surface. Rub the top each tenderloin with the roasted garlic and season with salt and pepper. Mix together the rosemary, sage, and thyme. Scatter half of the mix over each garlic rubbed tenderloin. Split bacon between each tenderloin and wrape around each holding in place with toothpicks or butcher's string.
Sear each tenderloin in 2 TBSP of olive oil until golden brown on all sides. Transfer seared tenderloins to medium roasting pan or dutch oven. Place in the oven and cook at 375 to medium doneness about 8 to 10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine or toothpicks before carving.
Enjoy!
***
Tip: This meal freezes and reheats beautifully. Thaw and heat in oven at 325 for 8 minutes on each side. Stays just as tender, juicy, and flavorful as it did the night it was freshly cooked.
***
~~~
Easy Creamy Tomato Basil Soup
Contributed by: Mama Tommie
8 tomatoes - peeled, seeded and diced
8 cups tomato juice
28 leaves fresh basil ribboned (ribbon a few extra and use as garnish when served)
2 cup heavy whipping cream
1 stick butter softened
One 24 oz can of tomato sauce
1 cup mozerella shredded (plus 1/4 cup to garnish top when served)
salt and pepper to taste
Place tomatoes and juice in a stock pot over medium heat. Simmer for 45 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot. Stir in can of tomato sauce.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.
Remove from heat. Add mozerella and stir until melted. Laddle in to bowl. Sprinkle cheese and basil ribbons to top.
Enjoy!
~~~
8 tomatoes - peeled, seeded and diced
8 cups tomato juice
28 leaves fresh basil ribboned (ribbon a few extra and use as garnish when served)
2 cup heavy whipping cream
1 stick butter softened
One 24 oz can of tomato sauce
1 cup mozerella shredded (plus 1/4 cup to garnish top when served)
salt and pepper to taste
Place tomatoes and juice in a stock pot over medium heat. Simmer for 45 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot. Stir in can of tomato sauce.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.
Remove from heat. Add mozerella and stir until melted. Laddle in to bowl. Sprinkle cheese and basil ribbons to top.
Enjoy!
~~~
Banana Bread
Contributed by: Mama Tommie
1 1/2 c. self-rising flour
3 bananas, mashed
3 eggs
1 stick butter
1 tsp. vanilla1 c. sugar
Cream together butter and sugar until smooth. Beat in eggs one at a time. Add bananas and vanilla; beat well. Mix in flour slowly.
Bake at 325 degrees for about 1 hour or until golden brown.
Enjoy!
~~~
1 1/2 c. self-rising flour
3 bananas, mashed
3 eggs
1 stick butter
1 tsp. vanilla1 c. sugar
Cream together butter and sugar until smooth. Beat in eggs one at a time. Add bananas and vanilla; beat well. Mix in flour slowly.
Bake at 325 degrees for about 1 hour or until golden brown.
Enjoy!
~~~
Easy Cheesey Chicken Spaghetti
Contributed by: Mama Tommie
Boil and shred two chicken breasts and put aside
In saucepan combine:
1 can or rotel
1 can of cream of mushroon
salt and pepper to taste (just a dash of each will do)
about 1/4 of a velveeta cheese block
Stir until all melty.
Boil your spaghetti noodles and combine it all together once the noddles have been strained.
Enjoy!
~~~
Boil and shred two chicken breasts and put aside
In saucepan combine:
1 can or rotel
1 can of cream of mushroon
salt and pepper to taste (just a dash of each will do)
about 1/4 of a velveeta cheese block
Stir until all melty.
Boil your spaghetti noodles and combine it all together once the noddles have been strained.
Enjoy!
~~~
Granny's Pot Roast
Contributed by: Mama Tommie
5 pounds (or so) beef rump or shoulder roast thawed
1 medium white onion diced
3 ribs celery diced
1 roma tomato
2 cups baby carrots
2 peeled and diced russet potatoes (or about 6 or 7 diced red potatoes with skin)
garlic salt & pepper
Sprinkle both sides of roast generously with garlic salt. Repeat with pepper (not generously, just a sprinkle over both sides).
Sear all sides in pan over medium-high heat. Place in crockpot and add veggies. Cook on low 5-6 hours. If cooking in dutch oven, bake at 325 for 4 hours.
Enjoy!
~~~
5 pounds (or so) beef rump or shoulder roast thawed
1 medium white onion diced
3 ribs celery diced
1 roma tomato
2 cups baby carrots
2 peeled and diced russet potatoes (or about 6 or 7 diced red potatoes with skin)
garlic salt & pepper
Sprinkle both sides of roast generously with garlic salt. Repeat with pepper (not generously, just a sprinkle over both sides).
Sear all sides in pan over medium-high heat. Place in crockpot and add veggies. Cook on low 5-6 hours. If cooking in dutch oven, bake at 325 for 4 hours.
Enjoy!
~~~
Beef Empanadas
Contributed by: Mama Tommie
Cold, left over pot roast and potatoes:
at least 2 cups or more (see Granny's Pot Roast recipe)
1 1/2 cups Colby Jack Cheese shredded
One 4 ounce can diced green chiles
One 4 ounce can jar diced pimentos
Two refrigerated pie crusts (generic works great!)
In food processor, chop roast, potatoes, & any left over onion & celery pieces left from the roast. Put in large bowl and add cheese, chiles, and pimentos. Mix well.
On pizza stone stack pie crusts and cut in to quarters with pizza cutter. Should now have 8 triangles to work with. Stuff each triangle with mixture. Fold over and pinch ends together. Arrange on pizza stone and crimp each end with a fork to ensure they don't pop open during baking (not to mention they look pretty). Cut three slits in the top of each empanada to release steam while baking.
Bake at 425 for 20 minutes.
Enjoy!
***
Tip: Not to worry if you have mixture left over. It freezes and thaws beautifully. Just add to pie crusts and enjoy!
*This recipe works with chicken too. Use left over chicken and roasted potatoes with the above ingredients.
***
~~~
Cold, left over pot roast and potatoes:
at least 2 cups or more (see Granny's Pot Roast recipe)
1 1/2 cups Colby Jack Cheese shredded
One 4 ounce can diced green chiles
One 4 ounce can jar diced pimentos
Two refrigerated pie crusts (generic works great!)
In food processor, chop roast, potatoes, & any left over onion & celery pieces left from the roast. Put in large bowl and add cheese, chiles, and pimentos. Mix well.
On pizza stone stack pie crusts and cut in to quarters with pizza cutter. Should now have 8 triangles to work with. Stuff each triangle with mixture. Fold over and pinch ends together. Arrange on pizza stone and crimp each end with a fork to ensure they don't pop open during baking (not to mention they look pretty). Cut three slits in the top of each empanada to release steam while baking.
Bake at 425 for 20 minutes.
Enjoy!
***
Tip: Not to worry if you have mixture left over. It freezes and thaws beautifully. Just add to pie crusts and enjoy!
*This recipe works with chicken too. Use left over chicken and roasted potatoes with the above ingredients.
***
~~~
Ritzy Chicken Casserole
Contributed by: Mama Tommie
2 sleeves Ritz crackers (I use generic)
1 can cream of mushroom soup
1 cup cream cheese (softened)
1 cup sour cream
1/2 cup chicken stock
4 to 6 boneless chicken breast halves, cooked
1 stick of melted butter
1/2 cup scallions finely diced
1/2 tsp minced garlic
1/2 tsp salt
1/2 tsp pepper
Preparation:
Crumble one sleeve of Ritz crackers in the bottom of a 2 to 2 1/2-quart casserole dish. Drizzle half of the melted butter over the crackers. Mix chicken with soup, sour cream, cream cheese, scallions, garlic, salt, pepper and broth. Pour over crackers. Crush the remaining sleeve of crackers over the chicken mixture. Drizzle the remaining melted butter over the crackers.
Bake at 300° for 30 to 40 minutes, until hot and bubbly.
Enjoy!
~~~
2 sleeves Ritz crackers (I use generic)
1 can cream of mushroom soup
1 cup cream cheese (softened)
1 cup sour cream
1/2 cup chicken stock
4 to 6 boneless chicken breast halves, cooked
1 stick of melted butter
1/2 cup scallions finely diced
1/2 tsp minced garlic
1/2 tsp salt
1/2 tsp pepper
Preparation:
Crumble one sleeve of Ritz crackers in the bottom of a 2 to 2 1/2-quart casserole dish. Drizzle half of the melted butter over the crackers. Mix chicken with soup, sour cream, cream cheese, scallions, garlic, salt, pepper and broth. Pour over crackers. Crush the remaining sleeve of crackers over the chicken mixture. Drizzle the remaining melted butter over the crackers.
Bake at 300° for 30 to 40 minutes, until hot and bubbly.
Enjoy!
~~~
Wednesday, September 7, 2011
Easy Cherry Chocolate Cake
Contributor: Mama Nichole
Do you like chocolate covered cherries? If the answer is YES then you will LOVE this easy cake with a semi homemade fudge frosting. The cherries aren't as powerful as the Christmas favorite but they do bring alot to the table every mouthful.
Here is your line up for the cake:
1 box devils food cake mix
1 (21oz) cherry pie filling
1 1/2 tsp. almond extract
2 eggs
Preheat oven 350 Grease 9x13 pan. In large bowl mix all ingrediants using electric mixer. Get the cherries nice and broken up so they bake through out the cake and not just settle at the bottom. Bake cake for 25-30 minutes or until toothpick comes out clean. Allow to partially cool before pouring the amazing fudge frosting on top.
Here is your line up for the fudge frosting:
1 cup of white sugar
5T butta
1/3 cup milk
1 1/4 cup of semi sweet chocolate chips
In small sauce pan combine all ingrediants except for the chips. Bring to a boil. Take off heat and stir in chips until smooth. Immediately pour over partcially cooled cake.
Serve this bad boy with some homemade blue bell vanilla ice cream and you've got yourself a crowd pleaser!
Do you like chocolate covered cherries? If the answer is YES then you will LOVE this easy cake with a semi homemade fudge frosting. The cherries aren't as powerful as the Christmas favorite but they do bring alot to the table every mouthful.
Here is your line up for the cake:
1 box devils food cake mix
1 (21oz) cherry pie filling
1 1/2 tsp. almond extract
2 eggs
Preheat oven 350 Grease 9x13 pan. In large bowl mix all ingrediants using electric mixer. Get the cherries nice and broken up so they bake through out the cake and not just settle at the bottom. Bake cake for 25-30 minutes or until toothpick comes out clean. Allow to partially cool before pouring the amazing fudge frosting on top.
Here is your line up for the fudge frosting:
1 cup of white sugar
5T butta
1/3 cup milk
1 1/4 cup of semi sweet chocolate chips
In small sauce pan combine all ingrediants except for the chips. Bring to a boil. Take off heat and stir in chips until smooth. Immediately pour over partcially cooled cake.
Serve this bad boy with some homemade blue bell vanilla ice cream and you've got yourself a crowd pleaser!
Tuesday, September 6, 2011
Easy Crockpot Roast
Contributor: Mama Nichole
I love a good roast that makes an excellent golden brown gravy that I can soak up with a cressant roll. I serve this roast with rice but feel free to throw some tators in the mix.
Here's your line up:
3-4lb beef roast of your choice
1 can of french onion soup
1 pack of Ranch dressing powder
1 pack of dry onion soup mix
1 pack of dry Italian dressing mix
1 pack of dry brown gravy mix
bag of pre-cut carrots
Place roast in crockpot, put carrots around roast, pour can of french onion soup around roast. In separate bowl mix the dry ingredients well. Pour over roast. Cook on low for 8 hours. If gravy is too thin thicken it with corn starch.Serve with rice or mash tators and make sure you have some bread to enjoy all that gravy!
TIP: Add about 1/4 cup of soda ( coke, dr. pepper ect) to help tenderize meat when you are short on time and can't cook the meat low and slow.
I love a good roast that makes an excellent golden brown gravy that I can soak up with a cressant roll. I serve this roast with rice but feel free to throw some tators in the mix.
Here's your line up:
3-4lb beef roast of your choice
1 can of french onion soup
1 pack of Ranch dressing powder
1 pack of dry onion soup mix
1 pack of dry Italian dressing mix
1 pack of dry brown gravy mix
bag of pre-cut carrots
Place roast in crockpot, put carrots around roast, pour can of french onion soup around roast. In separate bowl mix the dry ingredients well. Pour over roast. Cook on low for 8 hours. If gravy is too thin thicken it with corn starch.Serve with rice or mash tators and make sure you have some bread to enjoy all that gravy!
TIP: Add about 1/4 cup of soda ( coke, dr. pepper ect) to help tenderize meat when you are short on time and can't cook the meat low and slow.
Easy Sausage , Egg, & Cheese Burritos
Contributor: Mama Nichole
Although we are only a family of 3 I love an easy morning in the kitchen. Normally we are waking up late, looking for sock matches, matching bows, keys and its a good day if I get out of the house with a coat of deodorant on. Needless to say there is very little time to eat breakfast. I take 1 Sunday a month and make a batch of these wonderful little bundles of creamy eggs, sausage and cheese wrapped up in a tortilla bliss and I freeze them individually to make warming easy. This recipe makes 36 burritos and remember we are freezing them for easy street mornings.
Here is your line up:
18 pack eggs
1/4 cup milk
Salt & Pepper to taste
1 bag (12 oz) mix cheese Mont Jack / Cheddar
1 green bell pepper - Chopped
1/2 cup chopped onions
1 Jimmy Dean Sausage - We like a kick so we use the HOT
36 Flour tortillas - Fajita size
Wax paper
Freezer Bags
Round 1: Cook sausage, onions and green bell pepper until sausage is done and peppers & onions are tender. Drain and set aside.
Round 2: Whisk eggs, milk, S & P in bowl. Cook eggs like you are scrambling them once eggs are done add sasuage mix well and add bag of cheese. Mix well.
Round 3 - Assembly: Take about 3 T of egg mixture and place in middle of tortilla, close each end and roll up tightly place steam down (we will get to prep'in these for freezer in a minute) Continue process until egg mixture is gone.
Round 4 and final: Place each tortilla bliss in a piece of wax paper - wrap tightly. You can place as many wax wrapped tortillas your freezer bag will hold. Place in freezer until ready to heat individually.
Heating: Each individual frozen burrito will take 45 seconds to warm in the microwave. Keep in freezer paper while warming.
Happy Easy Breakfast Days to you all !
Although we are only a family of 3 I love an easy morning in the kitchen. Normally we are waking up late, looking for sock matches, matching bows, keys and its a good day if I get out of the house with a coat of deodorant on. Needless to say there is very little time to eat breakfast. I take 1 Sunday a month and make a batch of these wonderful little bundles of creamy eggs, sausage and cheese wrapped up in a tortilla bliss and I freeze them individually to make warming easy. This recipe makes 36 burritos and remember we are freezing them for easy street mornings.
Here is your line up:
18 pack eggs
1/4 cup milk
Salt & Pepper to taste
1 bag (12 oz) mix cheese Mont Jack / Cheddar
1 green bell pepper - Chopped
1/2 cup chopped onions
1 Jimmy Dean Sausage - We like a kick so we use the HOT
36 Flour tortillas - Fajita size
Wax paper
Freezer Bags
Round 1: Cook sausage, onions and green bell pepper until sausage is done and peppers & onions are tender. Drain and set aside.
Round 2: Whisk eggs, milk, S & P in bowl. Cook eggs like you are scrambling them once eggs are done add sasuage mix well and add bag of cheese. Mix well.
Round 3 - Assembly: Take about 3 T of egg mixture and place in middle of tortilla, close each end and roll up tightly place steam down (we will get to prep'in these for freezer in a minute) Continue process until egg mixture is gone.
Round 4 and final: Place each tortilla bliss in a piece of wax paper - wrap tightly. You can place as many wax wrapped tortillas your freezer bag will hold. Place in freezer until ready to heat individually.
Heating: Each individual frozen burrito will take 45 seconds to warm in the microwave. Keep in freezer paper while warming.
Happy Easy Breakfast Days to you all !
Almost Easy Grilled Bacon Wraped Stuffed Chicken Breast
Contributor: Mama Nichole
You can make this meal on the weekend when you have a little extra time or have guest over. This recipe makes 8 chicken breast. Since we are a family of 3 almost 4 I make 4 breast and freeze the other 4 ( before grilling) to break out when I am in a pickle for dinner. If freezing wrap each chicken breast in wax paper and then in freezer bags.
Here's your line up:
8 Chicken Breast
1 Can of spinach
1 block of cream cheese
1 small pack of fresh mushrooms
1 stick of butta
2T Worcestershire sauce
1/4 cup of white cooking wine
2 T minced garlic
16 slices of bacon or less depending on how large your breast are
McCormick Grill Mates Montreal Chicken
Tooth picks
Stuffing: Sautee mushrooms in butta, worcestershire, white wine, dash of McCormick and garlic until tender. Add spinanch let simmer for about 5 minutes. Add cream cheese simmer for about 8-10 minutes. Let all that yummy goodness blend together. Set aside.
Chicken: Wash chicken in cold water, slice in half. Sprinkle with McCormick on all sides inside and out. Don't be shy, hook those chickens up with some spice.
Assembly: Put a generous 3T of stuff in the middle of each breast, close breast and wrap with 2 slices of bacon securing it with tooth picks ( TIP : soak toothpicks in water so they do not burn when grilling)
Cooking: Place on a hot grill about 375 for 9 minutes on each side - Time depends on the size of the breast. Do a "done" test to make sure the pink is gone. Chicken can NOT be tough due to the bacon wrapped around it and all those bacon juices flowing through the chicken. Enjoy!
You can make this meal on the weekend when you have a little extra time or have guest over. This recipe makes 8 chicken breast. Since we are a family of 3 almost 4 I make 4 breast and freeze the other 4 ( before grilling) to break out when I am in a pickle for dinner. If freezing wrap each chicken breast in wax paper and then in freezer bags.
Here's your line up:
8 Chicken Breast
1 Can of spinach
1 block of cream cheese
1 small pack of fresh mushrooms
1 stick of butta
2T Worcestershire sauce
1/4 cup of white cooking wine
2 T minced garlic
16 slices of bacon or less depending on how large your breast are
McCormick Grill Mates Montreal Chicken
Tooth picks
Stuffing: Sautee mushrooms in butta, worcestershire, white wine, dash of McCormick and garlic until tender. Add spinanch let simmer for about 5 minutes. Add cream cheese simmer for about 8-10 minutes. Let all that yummy goodness blend together. Set aside.
Chicken: Wash chicken in cold water, slice in half. Sprinkle with McCormick on all sides inside and out. Don't be shy, hook those chickens up with some spice.
Assembly: Put a generous 3T of stuff in the middle of each breast, close breast and wrap with 2 slices of bacon securing it with tooth picks ( TIP : soak toothpicks in water so they do not burn when grilling)
Cooking: Place on a hot grill about 375 for 9 minutes on each side - Time depends on the size of the breast. Do a "done" test to make sure the pink is gone. Chicken can NOT be tough due to the bacon wrapped around it and all those bacon juices flowing through the chicken. Enjoy!
Saturday, September 3, 2011
Easy Fruit Cobbler
Contributor: Mama Nichole
1 cup self rising flour
1cup milk
1 cup sugar & 1/4 cup
1 stick of butta
1T cinnamon
1 can pie filling of your choice or 2 cups of fresh or frozen fruit of your choice.
Preheat oven 350. Place butta in a 3 quart baking dish and melt.
In bowl mix 1 cup sugar & flour in bowl. Add milk and mix well. Add cinnamon. Pour batter in dish and spoon ( do not stir) your fruit. Sprinkle with 1/4 cup sugar. Bake for 35-40 minutes or until golden brown and bubbly.
1 cup self rising flour
1cup milk
1 cup sugar & 1/4 cup
1 stick of butta
1T cinnamon
1 can pie filling of your choice or 2 cups of fresh or frozen fruit of your choice.
Preheat oven 350. Place butta in a 3 quart baking dish and melt.
In bowl mix 1 cup sugar & flour in bowl. Add milk and mix well. Add cinnamon. Pour batter in dish and spoon ( do not stir) your fruit. Sprinkle with 1/4 cup sugar. Bake for 35-40 minutes or until golden brown and bubbly.
Mini Meat Loaves
Contributor: Mama Tommie
1 1/2 lbs Lean Ground Beef
1 Egg
1/4 Cup Milk
1/2 Cup Italian Bread Crumbs
2 ribs Celery chopped
1 small White Onion chopped
1 Red Bell Pepper chopped
1/2 tsp salt
1/2 tsp pepper
1/2 tsp Worcestershire Sauce
Mix ingredients and spoon in to muffin pan. Top with tomato sauce (I used left over spaghetti sauce). Bake at 350 for about 30 minutes. Freeze left overs.
Enjoy!
***
Easy Tip:
Throw the veggies, salt, pepper, and egg in the food processor. Add to meat mixture. This makes it super easy and the meat loaves come out so moist!
***
~~~
1 1/2 lbs Lean Ground Beef
1 Egg
1/4 Cup Milk
1/2 Cup Italian Bread Crumbs
2 ribs Celery chopped
1 small White Onion chopped
1 Red Bell Pepper chopped
1/2 tsp salt
1/2 tsp pepper
1/2 tsp Worcestershire Sauce
Mix ingredients and spoon in to muffin pan. Top with tomato sauce (I used left over spaghetti sauce). Bake at 350 for about 30 minutes. Freeze left overs.
Enjoy!
***
Easy Tip:
Throw the veggies, salt, pepper, and egg in the food processor. Add to meat mixture. This makes it super easy and the meat loaves come out so moist!
***
~~~
Crockpot Enchiladas
Contributor: Mama Tommie
1 Small Rump or Shoulder Roast
1 Can Green Enchilada Sauce
1 Can Red Enchilada Sauce
10 oz Colby Jack or Sharp Cheddar Cheese shredded
1 Package Flour Tortillas
1 tsp garlic salt
1 tsp pepper
Put roast in crock pot and add salt and pepper. Cook roast in crockpot until meat is tender and easily pulls apart with fork.
Drain juice from pot and shred meat with a fork. Add meat back to crock and stir in can of green enchilada sauce. Turn crock to high and cook for 30 minutes.
Keep out 1 1/2 cup shredded cheese and put to side. This will be for topping off the enchiladas before baking.
Spoon roast mixture in to flour tortillas, add cheese, roll up, and place in to greased 9x13 pyrex dish. Pour can of red enchilada sauce on top and sprinkle remaining shredded cheese.
Bake at 325 for 12 minutes or until cheese is melted.
Serve with a side of rice and black beans.
Enjoy!
1 Small Rump or Shoulder Roast
1 Can Green Enchilada Sauce
1 Can Red Enchilada Sauce
10 oz Colby Jack or Sharp Cheddar Cheese shredded
1 Package Flour Tortillas
1 tsp garlic salt
1 tsp pepper
Put roast in crock pot and add salt and pepper. Cook roast in crockpot until meat is tender and easily pulls apart with fork.
Drain juice from pot and shred meat with a fork. Add meat back to crock and stir in can of green enchilada sauce. Turn crock to high and cook for 30 minutes.
Keep out 1 1/2 cup shredded cheese and put to side. This will be for topping off the enchiladas before baking.
Spoon roast mixture in to flour tortillas, add cheese, roll up, and place in to greased 9x13 pyrex dish. Pour can of red enchilada sauce on top and sprinkle remaining shredded cheese.
Bake at 325 for 12 minutes or until cheese is melted.
Serve with a side of rice and black beans.
Enjoy!
Thick & Creamy Chicken & Dumplin's
Contributor: Mama Tommie
3 Boneless Skinless Chicken Breasts Diced
2 Boxes of Chicken Stock
3 Ribs Celery chopped
1 Cup Baby Carrots chopped (these come out so tender and are a little sweeter than large carrots)
1 Small White Onion
1 Can Cream of Mushroom (or subsitute with any cream soup you prefer)
1/2 tsp salt
1/2 tsp pepper
1 Large Can of Bisuit Dough (10 count) cut in chunks
1/4 Cup Flour
Bring stock to a roiling boil. Add in salt, pepper, and veggies. Let simmer on medium-low until carrots are fork tender. Add chicken chunks and cook for 10-12 minutes or until chicken is done. After chicken is done, add in cream of mushroom soup and let simmer on medium for about 5 minutes.
Skim from top one cup of simmered broth (no veggies or chicken) and put in seperate bowl (it's hot, so be careful). Bring remaining mixture to a boil while preparin the roux. Slowly add in 1/4 cup of flour to make roux. Whisk quickly and constantly to avoid lumps. Once roux is smooth, slowly add back to pot stirring constantly. This will thicken the soup and give it a rich, creamy texture.
Add chunks of biscuit dough and boil until the dough puffs and floats up to the top. This won't take long, so keep an eye on it.
Enjoy!
~~~
3 Boneless Skinless Chicken Breasts Diced
2 Boxes of Chicken Stock
3 Ribs Celery chopped
1 Cup Baby Carrots chopped (these come out so tender and are a little sweeter than large carrots)
1 Small White Onion
1 Can Cream of Mushroom (or subsitute with any cream soup you prefer)
1/2 tsp salt
1/2 tsp pepper
1 Large Can of Bisuit Dough (10 count) cut in chunks
1/4 Cup Flour
Bring stock to a roiling boil. Add in salt, pepper, and veggies. Let simmer on medium-low until carrots are fork tender. Add chicken chunks and cook for 10-12 minutes or until chicken is done. After chicken is done, add in cream of mushroom soup and let simmer on medium for about 5 minutes.
Skim from top one cup of simmered broth (no veggies or chicken) and put in seperate bowl (it's hot, so be careful). Bring remaining mixture to a boil while preparin the roux. Slowly add in 1/4 cup of flour to make roux. Whisk quickly and constantly to avoid lumps. Once roux is smooth, slowly add back to pot stirring constantly. This will thicken the soup and give it a rich, creamy texture.
Add chunks of biscuit dough and boil until the dough puffs and floats up to the top. This won't take long, so keep an eye on it.
Enjoy!
~~~
Fast & Easy Chicken Pasta Salad
Contributor: Mama Tommie
Marinade 2-3 chicken breasts in Italian dressing for an hour.
Broil chicken at 500 in broiler pan 8 minutes on each side.
Make Suddenly Salad according to package. Dice chicken and add to salad along with chopped cucumbers or other veggies.
Enjoy!
***
Easy Chicken Tip:
The broiler is a God-send! Not only can you make a super yummy and juicy dinner, it's quick!
***
~~~
Marinade 2-3 chicken breasts in Italian dressing for an hour.
Broil chicken at 500 in broiler pan 8 minutes on each side.
Make Suddenly Salad according to package. Dice chicken and add to salad along with chopped cucumbers or other veggies.
Enjoy!
***
Easy Chicken Tip:
The broiler is a God-send! Not only can you make a super yummy and juicy dinner, it's quick!
***
~~~
Crockpot or Stovetop Chili:
Contributor: Mama Tommie
1 lb lean ground beef browned with half onion of your choice
2 large cans tomator sauce
2 cans kidney beans
2 generic packets of chili seasoning
3 heaping TBSP chili powder
3 heaping TBSP cumin
1 heaping TBSP of minced garlic
salt & pepper to taste (it's in the packet, but I like a little more)
Simmer on low for an hour on the stove or in crock pot on low for 2-3 hours (it's fine to go for more time on low in crock)
Serve with crackers, on a hot dog, or with Fritos and Colby Jack cheese for frito pie.
Enjoy!
***
Easy Chili Tip:
Use left over ground taco meat or sloppy joe filling from the night before to add to your chili. Makes for yummy chili and gives left overs a second chance.
***
~~~
1 lb lean ground beef browned with half onion of your choice
2 large cans tomator sauce
2 cans kidney beans
2 generic packets of chili seasoning
3 heaping TBSP chili powder
3 heaping TBSP cumin
1 heaping TBSP of minced garlic
salt & pepper to taste (it's in the packet, but I like a little more)
Simmer on low for an hour on the stove or in crock pot on low for 2-3 hours (it's fine to go for more time on low in crock)
Serve with crackers, on a hot dog, or with Fritos and Colby Jack cheese for frito pie.
Enjoy!
***
Easy Chili Tip:
Use left over ground taco meat or sloppy joe filling from the night before to add to your chili. Makes for yummy chili and gives left overs a second chance.
***
~~~
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