Sunday, May 30, 2010

Breakfast for Dinner!

I was surfing the cooking blogs I love looking for a recipe with Swiss Cheese ( since I had so much leftover from the Ham & Swiss sammy's I made). On Becoming Betty's blog I saw this great recipe for a Hashbrown casserole.
I adapted it a little and it still turned out awesome! I paired it with this other recipe I had been dying to try from another blog The Girl Who Ate Everything - Jelly Roll Pancakes ( a mix between crepes and german pancakes) These were soooo easy to make and I think they may be my new go to pancake recipe. The kids definitely agreed.

Breakfast Casserole

1 bag frozen hash browns/ country potatoes with peppers and onions
2 lbs. regular pork sausage
1 chopped onion
6 eggs
1 can evaporated milk
1 Tbs. parsley
salt/pepper to taste
grated Swiss cheese
grated Cheddar cheese

*Press hash browns into a greased 9x13 pan. Bake at 425 for 10 minutes. Meanwhile, brown the sausage and onion. Layer on top of potatoes. Beat the eggs, milk and seasonings together and pour over sausage. Sprinkle with the two cheeses. Bake for 30-40 minutes at 350.

Jelly Roll Pancakes

by Sheri Denney

4 eggs

3 cups milk

1 tsp. vanilla

3 cups flour

1/2 cup sugar

1/2 tsp. salt

Beat eggs with a fork until well blended. Add milk and vanilla. Beat with a fork until well blended.

Keep beating as you add the flour, sugar, and salt. Try and get it as smooth as you can. Melt a little butter in a pan and cook the batter as you would regular pancakes. Serve with butter, powdered sugar, syrup, jam, or Nutella.

* they cook up super fast so you will need to flip them almost immediately - I also like to make them even thinner when I pour it on by using the back of a spoon.

Thursday, May 20, 2010

Chery'ls Mac & Cheese

I am sure there are many of you out there that have to Compete with their Mother-in-Law's cooking. Well I am definitely one of those women. No matter how many Great and Amazing things I cook my husband loves when I go back to the "basics" and take a recipe from his mother. Luckily she is also a great cook so I have quite a few recipes to choose from.

One of my favorites is her Mac & Cheese with Green Chilies ( she always makes one without the chilies as well for the kids).
I used some different cheese, noodles and added a bread crumb topping but it is basically her recipe.

Macaroni & Cheese

12-16 oz elbow ( I used small shells)-Boil and drain

In a saucepan mix:
1 cube butter
1/2 -1cup Half and Half
2 cups or more of grated cheese ( I used whatever I had in the fridge so mix it up)
salt and pepper
small can of green chilies *optional
sauteed chopped onion *optional
Stir till cheese is melted then add to pasta. Top with grated cheese pieces of butter and a breadcrumb topping
Bake at 350 degrees for 10-30 min. Until hot throughout and cheese is melted


Wednesday, May 19, 2010

BBQ side dishes

A little while ago my friend Ang had a little impromptu BBQ. I wanted to bring something so I ran to the store and got some stuff to make some Yummy Guacamole and a Fruit Dip Salad.

My SIL Summer taught me to make this super easy Guacamole. Everyone always loves it, it has even had the powers of Conversion. ( my other SIL did NOT like Guac till she tried this one, now she LOVES it!)

Super Easy Guac

3 or 4 ripe Avocados
2-3 oz of cream cheese softened
garlic salt ( to taste)
some type of acid - Lemon/Lime Juice or even some vinegar if you don't have any citrus

Mix with a fork on a plate and add everything to taste. Making sure to combine the cream cheese with the avocados.

I saw this recipe on this blog. I thought it looked right up my alley. I will basically try anything with coconut!
The topping is soooo good, crunchy, chewy and sweet. It is basically over fruit already mixed in the fruit dip. The recipe calls for grapes which I love, but I am sure strawberries or pineapple would also be great in it. This is a great dish to take to any type of potluck. It is for sure my new go to fruit dish.

Tasty Fruit Dip Salad

Large bag of grapes--red, green or both (enough for about a double-layer of grapes in a 9x13 pan)

Creamy mixture:
8 oz. cream cheese
1/3 c. sugar
8 oz. sour cream
1 tsp. vanilla

1 heaping cup Grape Nuts
2/3 c. brown sugar
1/2 c. coconut flakes

Cream together cream cheese and sugar, then fold in sour cream. Stir grapes in with the creamy mixture then spread out in a 9x13 glass pan and refrigerate.
RIGHT BEFORE SERVING: Combine topping ingredients well and add over top of the grapes.

Monday, May 17, 2010

My Favorite Day of the Year!

Me and my children
Now what Mother doesn't LOVE Mother's Day. Is it not the greatest day of the year.
No Cooking
No Cleaning
No Diapers
Everyone waiting on you
and Yummy food that I don't have to cook
What could be better

After church I went into my room to rest ( and to get out of the kitchen- since I can not watch my Husband cook or clean, I am way to anal)

When I cam back out I was greeted with this little beauty! and Yes it tasted as good as it looked.
Right after brunch my Husband started cooking for dinner- he was prepping and chopping, and making me wonder if it should be him making dinner every night instead of ME!

We finally got to use our Meat Thermometer my mom gave us a couple of years ago
Well apparently you don't leave this one in- because it Melted!
Here is the website Steve pulled up to learn how to make Prime Rib ( He learned that trick from me)

Is that not Gorgeous

I gotta say my man pulled through with this excellent dinner and my Fav. Lemon Cooler Cake for dessert. We also had enough food to feed an army, with PLENTY of leftovers. ( which I made something super yummy with -post to come)

Monday, May 10, 2010

RIB Fest 2010

First off I would like to apologize to the Throngs of people who read this blog for my lack of posting! I have been re-reading Eclipse for the 3rd time to get ready for the movie and have not been able to put it down so my eyes have been burning, and looking at a computer screen was the last thing I wanted to do. I will do better I promise.

Last week Pork Ribs were on sale and since Pork ribs are my fav. I bought a TON and had the usual Tuesday crowd over ( My Uncle Bill and Grandpa Bob), plus a few scavengers!

I made my Ribs with some sweet Corn on the cob (also on sale) and then I made these Crashed Hot Potatoes from the Pioneer Woman. The meal was a true comfort meal that tasted great. The potatoes were a little bland for me ( I must have not done it right) so I added some cheese and ranch. Other than that a great meal.

My favorite way to cook ribs is how the Cummards taught me.

1st Boil ribs for 3 hours till they are practically falling off the bone.
2nd add tons of BBQ sauce
3rd stick in the oven to crisp them up and carmelize the sauce onto the meat.

Presley watching intently as her dad "Shucked" the corn.

A favorite trick I learned from Rachel Ray for Corn on the Cob is.....
After it is boiled drain the water
add butter and seasoning
put on the lid
and SHAKE!

it is so much easier than rolling the corn in the butter stick and seasoning while turning over. Try it I guarantee you will love it.
Now doesn't that look Mouth watering!

Thursday, May 6, 2010

Creamy Lemon Crumb Squares

I am a true Lemon Lover. I love finding new lemon recipes. The other night at a big Cummard family function my cousin Adelle made these Divine Lemon Crumb Squares. I of course had to find out the recipe, she informed me that she had gotten it from the Becoming Betty blog. I wasn't surprised since I always love the recipes they put on the blog. When I went to check it out I saw that she had gotten the recipe from the Pioneer Woman- once again no shocker there. Anyways the end result is I got the recipe and made them for myself.
I love Lemon Bars, but am pretty picky with them. I really like these more than Lemon Bars since I am all about granola anything with Oats I Love! So if you are into Lemon and and love Crisps you will love this.

(I stole this pic from Becoming Betty since I forgot to take a pic of the end result)
Creamy Lemon Crumb Squares

1 1/3 cups flour
1/2 tsp. salt
1 tsp. baking powder
1 cube butter, softened
1 cup brown sugar
1 cup oats
1 can sweetened condensed milk
1/2 cup lemon juice (about 2 lemons)
zest of 1 lemon

*Mix butter and brown sugar until well combined. Add dry ingredients. Press half of crumb mixture into 9x13 pan. (She said 8x11 pan but I don't have one that size). Mix together condensed milk, lemon juice and lemon zest until well combined. Spread over crumb mixture in pan. Top with the rest of crumb mixture, but don't press. Bake at 350 for 25 minutes and then let sit on counter for 30 minutes to cool. Cut into squares and refrigerate a couple of hours before serving.

Wednesday, May 5, 2010

Stuffed French Toast

Awhile ago I gave away a Krustbuster, while I was checking it out on their website I ran across this totally awesome recipe for Stuffed French Toast.

It was so super easy and completely divine. I will be making this for years to come.
* next time I will use white bread though-french toast just isn't quite as good with wheat bread. for me at least.

1 package softened cream cheese
1/2 cup sugar
1 T. vanilla
1 egg
1/4 tsp. salt
Mix together

Put a big spoonful on a piece of bread
Krustbust it together with another piece
Dip in a batter of Egg, a splash of milk and some cinnamon.
Coat on both sides.

Top with strawberries and whip cream.

Monday, May 3, 2010

Great Finds

Up until a couple of months ago I had no idea what a French Macaron was. But now it seems I hear about them everywhere, mostly on "Fancy Blogs" and such.I wanted to try one so badly but I had no idea where to get one. Also the recipe seemed pretty complicated (though I do plan on making them). But I wanted to try them first to see if I would even like them. While shopping at Trader Joe's I saw a box of them in the freezer aisle! I was actually quite shocked. I of course got a box so did my friend Ang who was with me ( we couldn't resist)

After trying them I decided they are totally Awesome. The texture is unlike any other cookie ( I don't even know if they are technically classified as a cookie)
Anyways they are made of mostly nuts and have a rich creamy center. I suggest you try some for yourself, and if you are up for making them Bakerella has a great recipe, though it does call for a scale which unfortunately I don't have.
Also I made this meal the other day from Becoming Betty and it totally rocked. I already want to have it again. It's a little spicy, depending on the kind of jerk sauce you use. But the flavors and textures work perfectly together. Plus it took like 20 min. to prepare so Bonus!

Pineapple Jerk Chicken
* Rachel Rays 30 min. meals

1/4 cup olive oil
1 onion, chopped
2-3 chicken breasts, cut into bite-size pieces
1/2 of a pineapple, cut into bite-size pieces
1/2 cup jerk marinade (I used Lawry's)
1 can black beans, rinsed
1/2 cup chopped cilantro

*In a skillet, heat 2 Tbs. olive oil over medium heat. Add onion and cook until browned. Add the remaining olive oil and increase heat a little. Season chicken with salt/pepper and add to skillet. Cook until done. Add the pineapple and jerk marinade and simmer for 2-3 minutes. Stir in black beans and cilantro. Cook until beans are heated through.

* I subbed the cut pineapple for canned and it was still great!
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