Bible study meal night is always a challenge. I want to make something good, and easy. You see before the study from 345-5pm (study at 6pm) there is an after school program with some great, yet rambunctious elementary kids, so there isn't a lot of time to whip something up. I then go to my handy dandy trusted crock pot. Word on the street is that this is amazing, had to make it, and the word was: delicious!
Ingredients:
1 - 16oz pkg egg noodles
1 1/2 lbs ground beef
1 small onion, diced
1 - 26oz jar of spaghetti sauce, I got one with olives, roasted garlic, mushrooms, etc.
1 - 12oz jar of spaghetti sauce (omit if you don't like it saucy)
1 - 3 1/2oz sliced pepperoni, halved
4-6C shredded cheese, I used the pizza blend
Method:
- Cook beef, and onion; drain off excess oil. Stir in spaghetti sauce.
- Cook noodles al dente, for the noodles I picked it meant cooking time was 4 minutes. Drain.
- In crock pot, coat with cooking spray, spread about a third of meat sauce, a third of noodles, third of pepperoni, and a third of cheese. Repeat layers.
- Cover and cook on low for 4hrs or until heated through and cheese is melted.
Tuesday, January 29, 2013
Peanut Butter Cup S'mores
I have been blessed with being in charge of making meals for our Wednesday night bible study. Ok I was given this task by default, lets call it a perk of being the associate pastors wife ha! It's alright because I really do like to cook, bake, and try out new recipes. How could I not try out new recipes when I have a willing, and hungry audience. My goal for this bible study is coming up with easy meals. After all I am still adjusting to life with a freshly 6wk old bouncing baby boy, and trying to keep up with his big sister (3yrs old), and big brother (5yrs old). Life is exciting here for sure.
I came across this dessert on pinterest, yes I find my recipe inspiration there. I did modify this recipe to make it easier. I hope you enjoy it, cos it truly is delicious, and easy.
Peanut Butter Cup S'mores
-serves 9
Ingredients:
1/2C butter, softened
1/2C brown sugar
1/4C sugar
1 egg
1tsp vanilla
1 1/4C flour
1tsp baking powder
1/4tsp salt
1C graham cracker crumbs, either purchase the crumbs or let aggression out with crushing whole graham crackers
9 peaut butter cups, regular size
1 1/2C marshmallow cups or enough to cover peanut butter cups (1 small jar will do)
8x8 greased baking dish
Directions:
1. Preheat oven to 350, set aside greased baking dish.
2. In a large bowl: beat butter and sugars until fluffy. Beat in egg and vanilla. Scrape down sides as needed. On low, mix in graham cracker crumbs, baking powder, flour, and salt.
3. Spread in 1/2 of dough mixture in baking dish. Place, and press peanut butter cups. Spread marshmallow fluff on top. Press remanding dough mixture on top, press down lightly.
4. Bake for 30 minutes. Remove from oven and let it cool for at least 3hrs to set. Once set cut into 9 squares with sharp knife.
Saturday, October 13, 2012
Black Bean & Corn Salad
Want a quick, easy, tasty salad other than green, or pasta? Then this is the salad for you!
Goes great with an assortment of appetizers, burgers, etc!!
Ingredients:
2 - 14oz black beans, drained, rinsed
4 c frozen corn kernels
1 lrg red bell pepper, diced
1 red onion, diced
4-8oz Italian salad dressing, like zesty Italian*
*If Italian dressing isn't for you, you can add juice from a lime, a tbsp or two of olive oil, some salt, and dash of tabasco, adjust to taste preferences and mix with salad
Method:
Combine all ingredients in a bowl, mix well.
Let stand for 15 mins so corn defrosts
Peanut Butter Bars
Who doesn't like peanut butter and chocolate? If you don't you are wrong, unless you have an allergy, then I am sorry cos it's not your fault. I found a way to satisfy this craving without having to run to the store and buying some Reeses Peanut Butter Cups. You can use organic, homemade, etc ingredients too, which means you know exactly what goes into them, and who doesn't like that!
Ingredients:
1 -9x13 pan, if you want thicker do 9x9 pan, or double bottom layer
1 C butter, melted
2 C graham crackers
2 C icing sugar
1 C + 4 tbsp peanut butter, I used smooth
1 1/2 C semisweet chocolate
Method; bottom layer
-Mix melted butter, graham crackers, icing sugar, and 1 C peanut butter in food processor until smooth
-Press into bottom of your ungreased pan
-Refrigerate about 30mins to an hour before making top layer, you don't have to do this, but chocolate could melt peanut butter mixture when you spread it evenly
Method; top layer
-Melt chocolate chips with 4 tbsp peanut butter until smooth
-Pour evenly over pan
-Chill one hour before serving
This is great, easy, fast, and won't break the bank!
Ingredients:
1 -9x13 pan, if you want thicker do 9x9 pan, or double bottom layer
1 C butter, melted
2 C graham crackers
2 C icing sugar
1 C + 4 tbsp peanut butter, I used smooth
1 1/2 C semisweet chocolate
Method; bottom layer
-Mix melted butter, graham crackers, icing sugar, and 1 C peanut butter in food processor until smooth
-Press into bottom of your ungreased pan
-Refrigerate about 30mins to an hour before making top layer, you don't have to do this, but chocolate could melt peanut butter mixture when you spread it evenly
Method; top layer
-Melt chocolate chips with 4 tbsp peanut butter until smooth
-Pour evenly over pan
-Chill one hour before serving
This is great, easy, fast, and won't break the bank!
Friday, September 28, 2012
Sweet Roll Sandwich w/ Poppy Seed Onion Spread
Once upon a time a girl moved to rural America and learned how to improvise recipes. Improvising is one of the quick traits you learn to adapt too when the closest grocery store is 15mins away, and the next grocery store is 45mins away. I'm not complaining, the local grocery store is amazing... I just think people go in and stock up on supplies that they know I am wanting to buy. Yup it is a horrible conspiracy against me :P
Ok this recipe calls for poppy seeds, you don't have to add them. If you do random drug testing you might not want to use them. After all you don't want to have an Elaine from Seinfeld moment ha!
This has been another pinterest find: http://beyerbeware.net/2011/04/hunk-of-meat-monday-game-time-favorites.html
I followed the gist of it, however .. well just read and you'll see!
Poppy Seed Onion Spread
2 onions, finely diced
2 sticks butter
1 small jar of dijon mustard
6 tsp poppy seeds (I just kept shaking until I liked the look of it
Melt butter in pan, add onions, cook until tender
Add mustard, and poppy seeds
Simmer several minutes
Cool slightly, and spread on rolls
This was enough to make both batches of sandwiches below. You can top any remanding spread on top of the rolls, I didn't do this. I thought it would be too much.
King Hawaiian Sweet Roll Sandwiches w/ Ham & Swiss Cheese
16 king hawaiian sweet sandwich rolls, need to be sliced
Roughly 16 slices of ham sandwich meat
16 slices of swiss cheese
Poppy Seed Onion Spread
Line a cookie sheet with foil
Place bottom of rolls on pan
Spread Poppy Seed Onion Spread on buns
Top with ham slices
Top with swiss cheese
Place top of rolls on sandwiches
Cover with foil
Refrigerate until ready to be baked
Bake at 350F for 20mins covered
Roast Beef & Cheese Roll Sandwiches
16 sandwich rolls, sliced
16 slices of roast beef
16 slices of cheese, I used chipolte cheddar it gave a nice kick
Poppy Seed Onion Spread
Line a cookie sheet with foil
Place bottom of rolls on pan
Spread Poppy Seed Onion Spread on buns
Top with roast beef slices
Top with cheese
Place top of rolls on sandwiches
Cover with foil
Refrigerate until ready to be baked
Bake at 350F for 20mins covered
Thursday, September 27, 2012
Chimichangas & Sopapilla Cheesecake
Chimichangas:
I am wrap challenged. Seriously, if my life depended on successfully wrapping food in a soft tortilla shell, I would die. By some miracle I was able to get all of these wrapped correctly that the filling didn't fall out. Ok so I might have cheated, and exactly measured out the filling, but it worked. Victory is victory right :P
Now when I think chimichangas I think thinner, neater, than what these turned out to be. Mine were like short fat burritos, but the taste was amazing. I have even made these a few times. Only thing I did different was add cheese, and the second batch I made I added refried beans. Ok I lied, I did something else different. I didn't butter them until I was ready to bake. I placed them in the fridge to firm up, and then buttered them as I went. If you want to rock out the deliciousness top them with sour cream and salsa.
These do freeze well, do not butter, and wrap individually. Place in fridge to defrost, butter, and bake.
http://www.food.com/recipe/streamlined-chimichangas-16371
Sopapilla Cheesecake:
I wanted a Mexican dessert, and found this gem! Even better it was super easy, and totally wonderful. It is a 100% cheatable recipe, I mean there is really nothing homemade about it. Flavour is amazing, and you can even have it as a sweet breakfast, with a nice cup of coffee. I did add more cinnamon, I love me some cinnamon!
http://myellowumbrella.blogspot.com/2010/10/sopapilla-cheesecake.html
I am wrap challenged. Seriously, if my life depended on successfully wrapping food in a soft tortilla shell, I would die. By some miracle I was able to get all of these wrapped correctly that the filling didn't fall out. Ok so I might have cheated, and exactly measured out the filling, but it worked. Victory is victory right :P
Now when I think chimichangas I think thinner, neater, than what these turned out to be. Mine were like short fat burritos, but the taste was amazing. I have even made these a few times. Only thing I did different was add cheese, and the second batch I made I added refried beans. Ok I lied, I did something else different. I didn't butter them until I was ready to bake. I placed them in the fridge to firm up, and then buttered them as I went. If you want to rock out the deliciousness top them with sour cream and salsa.
These do freeze well, do not butter, and wrap individually. Place in fridge to defrost, butter, and bake.
http://www.food.com/recipe/streamlined-chimichangas-16371
Sopapilla Cheesecake:
I wanted a Mexican dessert, and found this gem! Even better it was super easy, and totally wonderful. It is a 100% cheatable recipe, I mean there is really nothing homemade about it. Flavour is amazing, and you can even have it as a sweet breakfast, with a nice cup of coffee. I did add more cinnamon, I love me some cinnamon!
http://myellowumbrella.blogspot.com/2010/10/sopapilla-cheesecake.html
Mexican Inspired Stuffed Peppers
Stuffed peppers are amazing. Typically with rice, tomatoes, seasonings, onions, and ground beef. I wanted to try to mix it up a little. Who doesn't like to mix it up every once and awhile? I know I do.
Now this might be a shocker but I never really had Mexican / Tex-Mex before moving to the USA, and let me tell you it's some good food. I thought it's about time I try to make some more Mexican inspired dishes, why not? If it turned out bad, I can just blame it on my inexperience right. Happily this was not the case, and I was thrilled. I love stuffed peppers.
Ingredients:
16 bell peppers (I used yellow and green), sliced half from stem to tip (longways, vertical)
4 c cooked rice, any kind
2 onions, diced
4 - 15oz canned black beans, drained and rinsed
2 or 3 15oz canned tomatoes with chilies
salt, to taste
pepper, to taste
4 c taco blend shredded cheese
3 or 4 - 28oz cans of red enchilada sauce, or if you can rock homemade go with that.
Large baking pan/s
Method:
Now when I cooked the rice, I added all the diced onion to it, and threw in a dash of red chili flakes.
Place rice / onion mixture in bowl, stir in black beans, tomato, salt, pepper. If it seems too dry you can add some olive oil, but I didn't need to.
Divide enchilada sauce into baking pans. To determine how many pans were needed I placed cleaned out peppers in pans. You want them to fit snugly.
Fill peppers with rice mixture.
Nestle stuffed peppers into enchilada sauce, and cover with shredded cheese.
Cover with foil, bake at 375 for about 20-30mins.
Remove foil, and bake until cheese is fully melted.
These do freeze well.
Do all steps but enchilada sauce, flash freeze in pan, and place into more airtight containers.
To bake: thaw in fridge (overnight), add enchilada sauce, and bake. Might need to add a few extra minutes.
Now this might be a shocker but I never really had Mexican / Tex-Mex before moving to the USA, and let me tell you it's some good food. I thought it's about time I try to make some more Mexican inspired dishes, why not? If it turned out bad, I can just blame it on my inexperience right. Happily this was not the case, and I was thrilled. I love stuffed peppers.
Ingredients:
16 bell peppers (I used yellow and green), sliced half from stem to tip (longways, vertical)
4 c cooked rice, any kind
2 onions, diced
4 - 15oz canned black beans, drained and rinsed
2 or 3 15oz canned tomatoes with chilies
salt, to taste
pepper, to taste
4 c taco blend shredded cheese
3 or 4 - 28oz cans of red enchilada sauce, or if you can rock homemade go with that.
Large baking pan/s
Method:
Now when I cooked the rice, I added all the diced onion to it, and threw in a dash of red chili flakes.
Place rice / onion mixture in bowl, stir in black beans, tomato, salt, pepper. If it seems too dry you can add some olive oil, but I didn't need to.
Divide enchilada sauce into baking pans. To determine how many pans were needed I placed cleaned out peppers in pans. You want them to fit snugly.
Fill peppers with rice mixture.
Nestle stuffed peppers into enchilada sauce, and cover with shredded cheese.
Cover with foil, bake at 375 for about 20-30mins.
Remove foil, and bake until cheese is fully melted.
These do freeze well.
Do all steps but enchilada sauce, flash freeze in pan, and place into more airtight containers.
To bake: thaw in fridge (overnight), add enchilada sauce, and bake. Might need to add a few extra minutes.
Crock Pot Curried Vegetable and Chickpea Soupy Stew
No surprise that we like chickpeas, vegetables, and curry. Less of a shocker that I love soup. Seriously I could have it everyday. Maybe that is because I am from wonderful British Columbia, which just screams "soup is good!". Ok BC screams all food is good. BC is awesome :P :P
Anyways here is where I spied the recipe: http://www.thekitchn.com/slowcooker-recipe-curried-vege-67520
Now knowing me I didn't follow the ingredient list, sometimes it's because I like to switch things up, and other times it is because I cannot find all ingredients in our lovely grocery store. Either way it's a good soupy stew and you should make it!
Ingredients:
About 1 tsp olive oil
1 large diced onion
2 peeled and diced potatoes
1 tbsp salt
3 tbsp curry powder
2 tsp ginger, I only had powdered
3 garlic cloves, minced
2 c vegetable broth
2 - 16oz cans chickpeas, drained and rinsed
1 green bell pepper, diced
1 medium cauliflower, washed and cut into bite size pieces (or 1 bag of frozen chopped)
1 - 28oz can diced tomatoes, do not drain
1 tsp black pepper
10oz baby spinach
1/2 can sweet and condensed milk (couldn't find coconut milk)
Method:
Heat oil in pan over medium heat. Saute onion with salt, about 5 mins.
Add potatoes, and saute about another 5 mins.
Stir curry, ginger, garlic, and cook for about 30 seconds.
Pour some vegetable broth, and scrape bottom of pan to deglaze.
Pour onion / potato mix into crock pot
Add rest of vegetable broth, chickpeas, bell pepper, tomatoes (with juices), and cauliflower.
Cover and cook for 4 hours on high.
At about 3 hour to 3 1/2 hours add condensed milk and mix well.
Stir in the spinach (after 4hrs), cover and allow to wilt (about a minute or two).
We just had it as soup, it is rather filling, and super delicious. However you can even pour it over rice, cous cous, or orzo pasta.
Anyways here is where I spied the recipe: http://www.thekitchn.com/slowcooker-recipe-curried-vege-67520
Now knowing me I didn't follow the ingredient list, sometimes it's because I like to switch things up, and other times it is because I cannot find all ingredients in our lovely grocery store. Either way it's a good soupy stew and you should make it!
Ingredients:
About 1 tsp olive oil
1 large diced onion
2 peeled and diced potatoes
1 tbsp salt
3 tbsp curry powder
2 tsp ginger, I only had powdered
3 garlic cloves, minced
2 c vegetable broth
2 - 16oz cans chickpeas, drained and rinsed
1 green bell pepper, diced
1 medium cauliflower, washed and cut into bite size pieces (or 1 bag of frozen chopped)
1 - 28oz can diced tomatoes, do not drain
1 tsp black pepper
10oz baby spinach
1/2 can sweet and condensed milk (couldn't find coconut milk)
Method:
Heat oil in pan over medium heat. Saute onion with salt, about 5 mins.
Add potatoes, and saute about another 5 mins.
Stir curry, ginger, garlic, and cook for about 30 seconds.
Pour some vegetable broth, and scrape bottom of pan to deglaze.
Pour onion / potato mix into crock pot
Add rest of vegetable broth, chickpeas, bell pepper, tomatoes (with juices), and cauliflower.
Cover and cook for 4 hours on high.
At about 3 hour to 3 1/2 hours add condensed milk and mix well.
Stir in the spinach (after 4hrs), cover and allow to wilt (about a minute or two).
We just had it as soup, it is rather filling, and super delicious. However you can even pour it over rice, cous cous, or orzo pasta.
Saturday, September 15, 2012
Homemade Chocolate Syrup
Have you noticed how much it is to purchase good chocolate syrup in the store? It's crazy expensive. So why not make it. Yah I was skeptic at first, could it really be as good? Yes, yes it can. Plus you can adjust the sweetness to your taste, and you know what is actually in the recipe.
You can add it to coffee, milk, ice cream, milkshakes, etc. Whatever you use chocolate syrup for you can use this. Now I didn't craft some magical recipe, but did come across two that are great, and easy to double, if you have some chocolate sauce fiends in your household ;P
These recipes need to be refrigerated, and if you want to feel like a super star re-use a glass jar, or container you already have. Want to be fancy, you can buy something stylish to put it in. I never turn down a shopping trip!
The first recipe comes from Retro Housewife Goes Green (plus she is a friend of mine) so I knew I would like it ha! http://retrohousewifegoesgreen.com/2012/08/homemade-chocolate-syrup
Seriously 5 easy ingredients, and if you like to bake, I bet you have them all on hand to give it a go.
The second recipe I spied from one of my favorite sites, pinterest. Seriously I think I have a problem.
http://www.onegoodthingbyjillee.com/2012/03/homemade-chocolate-syrup.html
This one has the same 5 easy ingredients, but a lot more sugar, and a tad more water.
What one will you try?! I have made both, and both are great.
You can add it to coffee, milk, ice cream, milkshakes, etc. Whatever you use chocolate syrup for you can use this. Now I didn't craft some magical recipe, but did come across two that are great, and easy to double, if you have some chocolate sauce fiends in your household ;P
These recipes need to be refrigerated, and if you want to feel like a super star re-use a glass jar, or container you already have. Want to be fancy, you can buy something stylish to put it in. I never turn down a shopping trip!
The first recipe comes from Retro Housewife Goes Green (plus she is a friend of mine) so I knew I would like it ha! http://retrohousewifegoesgreen.com/2012/08/homemade-chocolate-syrup
Seriously 5 easy ingredients, and if you like to bake, I bet you have them all on hand to give it a go.
The second recipe I spied from one of my favorite sites, pinterest. Seriously I think I have a problem.
http://www.onegoodthingbyjillee.com/2012/03/homemade-chocolate-syrup.html
This one has the same 5 easy ingredients, but a lot more sugar, and a tad more water.
What one will you try?! I have made both, and both are great.
Fiesta Chicken Casserole
I found this recipe on pinterest, I know shocking. However I went back to click on the recipe and a wonderful "this recipe is no longer available" page showed up. Thanks http://www.tasteofhome.com. Luckily, I have some ocd moments and saved it on the computer.
Ingredients:
1 package of refrigerated pie crust (make sure there are 2 crusts). I am not gifted at making pie crust, if you are (I secretly hate you because I am jealous of you.. yah it's an odd complement, just take it and lets move on)
16oz of chunky salsa, any kind, any heat, homemade rocks too
10 3/4oz condensed cream of chicken soup or 1 small can. I make my own, you can too if you'd like check out: http://nomnomwarrior.blogspot.com/2012/08/condensed-cream-of-whatever-soup.html
1 C sour cream
2 C shredded cheese, can use sharp or fancy blended melodies
24 oz frozen whole kernel corn
2 cans (9.75 oz) white chunk chicken breast in water, drained. I know, I know what in the world. If you want chicken just cook up a breast or two, and dice. Or omit it, I left it out, and it was delish.
1 - 15oz can black beans, rinsed, and drained. I doubled the beans because I left out the chicken.
1 - 9x13 casserole dish
Directions:
1. If using refrigerated pie crust let them stand at room temperature for 15mins
2. Mix salsa, condensed soup, sour cream, cheese, corn, chicken (if using), and beans in a large bowl
3. Spoon mixture into your 9x13 casserole dish
4. Unfold pie crusts on lightly floured surface, lay crusts side by side so they overlap by 3 inches in the center. Press the seam to seal.
5. Place over the mixture in your casserole dish, trim off excess crust, and cut slits in the crust
6. Bake at 400F for 40mins or until crust is golden brown
Ingredients:
1 package of refrigerated pie crust (make sure there are 2 crusts). I am not gifted at making pie crust, if you are (I secretly hate you because I am jealous of you.. yah it's an odd complement, just take it and lets move on)
16oz of chunky salsa, any kind, any heat, homemade rocks too
10 3/4oz condensed cream of chicken soup or 1 small can. I make my own, you can too if you'd like check out: http://nomnomwarrior.blogspot.com/2012/08/condensed-cream-of-whatever-soup.html
1 C sour cream
2 C shredded cheese, can use sharp or fancy blended melodies
24 oz frozen whole kernel corn
2 cans (9.75 oz) white chunk chicken breast in water, drained. I know, I know what in the world. If you want chicken just cook up a breast or two, and dice. Or omit it, I left it out, and it was delish.
1 - 15oz can black beans, rinsed, and drained. I doubled the beans because I left out the chicken.
1 - 9x13 casserole dish
Directions:
1. If using refrigerated pie crust let them stand at room temperature for 15mins
2. Mix salsa, condensed soup, sour cream, cheese, corn, chicken (if using), and beans in a large bowl
3. Spoon mixture into your 9x13 casserole dish
4. Unfold pie crusts on lightly floured surface, lay crusts side by side so they overlap by 3 inches in the center. Press the seam to seal.
5. Place over the mixture in your casserole dish, trim off excess crust, and cut slits in the crust
6. Bake at 400F for 40mins or until crust is golden brown
Thursday, September 13, 2012
Sausage, Biscuit & "Gravy "Casserole
This is the easiest, most laziest, most non-homemade casserole every, for reals. It's like cheating on every level, but it's good. Hey sometimes we all need a nice easy thing to make for the family, this is it.
Now "gravy" isn't really gravy, it's cream cheese. If you are like me cream cheese is never wrong, never.
Ingredients:
2 pkgs of crescent rolls
1lb breakfast sausage
1 pkg cream cheese
1 small onion, optional
9x13 pan
Method:
1. cook sausage, add onion, do not drain
2. remove cream cheese from fridge
3. add cream cheese, mix until melted. helpful hint: cut cream cheese into smaller pieces
4. grease 9x13 pan
5. roll out 1 pks of crescent rolls to fit in pan, pinch seams together
6. add meat mixture
7. to with other pkg of crescent rolls, same method as bottom layer
8. you can refrigerate this, I had it in the fridge for 4hrs before baking
9. bake at 350F for 22-28 minutes, go for shorter time and check. rolls can get crisp rather fast.
Enjoy! It's easy, and good. Can serve it with fresh fruit, eggs, or any other breakfast food you like. When I made this, I also made the french toast bake (http://nomnomwarrior.blogspot.com/2012/09/french-toast-bake.html), crockery pot breakfast (http://nomnomwarrior.blogspot.com/2012/09/crockery-pot-breakfast.html), had fresh fruit and more. Yup I cooked for a lot of people.
Now "gravy" isn't really gravy, it's cream cheese. If you are like me cream cheese is never wrong, never.
Ingredients:
2 pkgs of crescent rolls
1lb breakfast sausage
1 pkg cream cheese
1 small onion, optional
9x13 pan
Method:
1. cook sausage, add onion, do not drain
2. remove cream cheese from fridge
3. add cream cheese, mix until melted. helpful hint: cut cream cheese into smaller pieces
4. grease 9x13 pan
5. roll out 1 pks of crescent rolls to fit in pan, pinch seams together
6. add meat mixture
7. to with other pkg of crescent rolls, same method as bottom layer
8. you can refrigerate this, I had it in the fridge for 4hrs before baking
9. bake at 350F for 22-28 minutes, go for shorter time and check. rolls can get crisp rather fast.
Enjoy! It's easy, and good. Can serve it with fresh fruit, eggs, or any other breakfast food you like. When I made this, I also made the french toast bake (http://nomnomwarrior.blogspot.com/2012/09/french-toast-bake.html), crockery pot breakfast (http://nomnomwarrior.blogspot.com/2012/09/crockery-pot-breakfast.html), had fresh fruit and more. Yup I cooked for a lot of people.
French Toast Bake
This is amazing, easy, and delicious. It is sweet, like sugary sweet, no syrup is required, but hey if you have an uber sweet tooth go at at. I bet your dentist will love you for it ha!
Now the original recipe can be found here: http://sheldonrachel.blogspot.com. I will be writing what I did to it. It was a huge hit with adults, and children too. Think of it as an upside down french toast bake, since the sugary topping is actually on the bottom of the pan.
Ingredients:
1/2 C melted butter, 1 stick
1 C brown sugar
1 loaf of Texas toast (thickly sliced toast), I cut crusts off
4 eggs
1 1/2 C milk
1 tsp vanilla, if you believe in measuring vanilla
Cinnamon
9x13 pan
Method:
1. Melt butter on stove top, and add brown sugar, stir until well mixed. You can do this in the microwave
2. Pour buttery sugar mixture into 9x13 pan, spread evenly as possible
3. Beat eggs, milk, and vanilla (can add a dash of cinnamon if you like)
4. Lay single layer of bread in pan
5. Spoon half of egg mixture onto bread
6. Can sprinkle a light layer of cinnamon... I like cinnamon
7. Add the second layer of bread
8. Spoon remaining egg mixture over bread
9. Add more cinnamon, yup I really like cinnamon
10. Cover, and place in fridge up to 24hrs but minimum 1hr.
11. Remove from fridge while you preheat oven to 350F
12. Bake 30mins covered
13. Bake uncovered for 15mins, I would do 20mins next time.
14. Serve warm, with syrup if you have an extra sweet tooth.
If your family loves french toast, or pancakes they will love this. My pan made 14 small size pieces, but I had a lot of other breakfast foods being served too.
Now the original recipe can be found here: http://sheldonrachel.blogspot.com. I will be writing what I did to it. It was a huge hit with adults, and children too. Think of it as an upside down french toast bake, since the sugary topping is actually on the bottom of the pan.
Ingredients:
1/2 C melted butter, 1 stick
1 C brown sugar
1 loaf of Texas toast (thickly sliced toast), I cut crusts off
4 eggs
1 1/2 C milk
1 tsp vanilla, if you believe in measuring vanilla
Cinnamon
9x13 pan
Method:
1. Melt butter on stove top, and add brown sugar, stir until well mixed. You can do this in the microwave
2. Pour buttery sugar mixture into 9x13 pan, spread evenly as possible
3. Beat eggs, milk, and vanilla (can add a dash of cinnamon if you like)
4. Lay single layer of bread in pan
5. Spoon half of egg mixture onto bread
6. Can sprinkle a light layer of cinnamon... I like cinnamon
7. Add the second layer of bread
8. Spoon remaining egg mixture over bread
9. Add more cinnamon, yup I really like cinnamon
10. Cover, and place in fridge up to 24hrs but minimum 1hr.
11. Remove from fridge while you preheat oven to 350F
12. Bake 30mins covered
13. Bake uncovered for 15mins, I would do 20mins next time.
14. Serve warm, with syrup if you have an extra sweet tooth.
If your family loves french toast, or pancakes they will love this. My pan made 14 small size pieces, but I had a lot of other breakfast foods being served too.
Crockery Pot Breakfast?!
I love my crockery pot, it's easy, it's good, and most importantly it's a time saver. You need to save time when you have two adorable active children (2 + 4 years old), a baby on the way, and a ton of volunteer work. Let's just say I would cry if my crock pot broke, compared to my electric mixer (yes it just broke).
I have spied many breakfast crock pot recipes, and have heard just as many horror stories on how they turned out. I finally saw on one pinterest (you vixen of a site), it lured me in with it's good looks, and I had to try it. Ok to be fair I tried it for the Wednesday evening bible study that I cook the dinner meal for. I figured if it turns out bad, my family won't have to suffer alone with it. Bad, sneaky, smart.. or all of the above haha?!
Anyways the original recipe comes from http://www.allkindsofyumm.com. After all I am not a carrot stealin' bunny or anything.
Ingredients:
1 bag of frozen hash browns. I used the diced kind. Why? That is what the store had, and that I could reach on the top shelf in the freezer. I have short arms and a big round baby belly, if I can reach it I will buy it! You can use peeled, and diced (about kidney bean size) or shredded potatoes
1 dozen eggs
1 cup milk
1lb breakfast sausage, I used maple, it just tastes good. Adds a great flavour to the mixture
Salt / Pepper, to your tasting
Any other seasonings you like with your eggs. (I added a dash of garlic, and some onion)
4C shredded cheese, whatever you like
*Original recipe called for 1 tbsp ground, dry mustard. I didn't have it so I didn't use it
Method:
1. I took the hash browns out of the freezer about an hour before they went into the crock pot. They were a frozen solid brick, and you have to be able to stir/mix all ingredients
2. Add hash browns (or diced / shredded potatoes) to greased crock pot
3. Cook sausage, if adding diced onion cook now, drain off grease
4. Beat dozen eggs, milk, and seasonings all together
5. Add cooked sausage to crock pot
6. Add all cheese
7. Stir / mix
8. Add egg mixture, stir to coat ingredients
9. Now put the lid on, turn to low, and cook on low for 8 - 10 hours. I cooked for 9hrs.
I use a 6-quart oval crock pot with removable, dishwasher safe stoneware with locking lid for transporting. Yes I am fancy. This mixture will go up to about the half way point. I didn't think it would be enough, but glad I didn't double the recipe. The eggs cook, shocking I know, and fluff up the mixture. Once cooked it is just a few inches below the top of the crock pot. It will be a lot of food for your family, and filling.
Honesty time: I didn't have that much faith in this. I know bad right?! I kept spying the crock pot mixture (through the lid, dear gawd don't open it), and though at 6 through 8 hours of cooking no way this is going to turn out. I was wrong, I admit it, contrary to belief I do admit when I am wrong haha. It was delicious. It fed about 7 adults, and a handful of kids, with some leftovers. I love me some leftovers. I did also make a french toast bake, worlds easiest (or laziest) biscuits, sausage and "gravy" (cream cheese), no-bake chocolate peanut butter oat bars, had fresh fruit, and items for toast. Yes I make enough food to feed a small army, or a hungry bible study group.
Make this, I dare you to not like it.
Monday, August 13, 2012
Indian Inspired Baked Chicken
We love Indian, and Indian inspired food..
4 skinless chicken thighs
2 TSP smoked paprika
4 TBSP chili powder
6 TBSP ginger
2 TSP salt
2 TSP cumin
2 TSP curry
4 TBSP minced garlic
juice of two lemons
4 TBSP oil
Other spices you can add: 4 tsp tumeric, 1 medium diced white onion
You can also adjust the spices to your liking, that is the fun part of cooking!!
Put all spices together in bowl, add lemon juice, and oil, mix well
Toss chicken thighs in large ziploc bag, pour in sauce
Massage sauce to cover chicken
Marinate over night, or for at least 2 hrs
Preheat oven to 350
While preheating remove chicken from fridge, so it can get to almost room temperature
Dump chicken, and sauce in an 8x8 casserole dish, or on a foiled sheet pan
Bake for 1hr or until juices run clear
Great to have with rice, veggies, and naan
4 skinless chicken thighs
2 TSP smoked paprika
4 TBSP chili powder
6 TBSP ginger
2 TSP salt
2 TSP cumin
2 TSP curry
4 TBSP minced garlic
juice of two lemons
4 TBSP oil
Other spices you can add: 4 tsp tumeric, 1 medium diced white onion
You can also adjust the spices to your liking, that is the fun part of cooking!!
Put all spices together in bowl, add lemon juice, and oil, mix well
Toss chicken thighs in large ziploc bag, pour in sauce
Massage sauce to cover chicken
Marinate over night, or for at least 2 hrs
Preheat oven to 350
While preheating remove chicken from fridge, so it can get to almost room temperature
Dump chicken, and sauce in an 8x8 casserole dish, or on a foiled sheet pan
Bake for 1hr or until juices run clear
Great to have with rice, veggies, and naan
Honey Oat Bread
I am not a bread maker, seriously. I have bread issues. I cannot think of a time when an attempted loaf of bread came out of the oven great. Yes I have successfully created some "quick breads", but that really isn't the same. This one is a hands on, let rise 2xs, knead, pound, etc., a real bread experience. Best, a bread that I have successfully made, and will make again! Promise that if I can do it, you can do it to!
Ingredients:
2 C boiling water
1 C rolled oats
1/2 C honey
2 TBSP butter
2 TSP salt
1 0.25 OZ package of active dry yeast (or 2 1/2 TSP)
1/2 C warm water (110F)
4 C flour
Topping:
2 TBSP warmed honey (or you can use butter)
2 TBSP rolled oats (optional)
Method:
In a large mixing bowl, combine boiling water, oats, 1/2 C honey, butter, and salt. Let stand for 1 hr.
In a small bowl, dissolve yeast in warm water. Let stand about 10 mins.
Pour yeast mixture in oat mixture.
Add 2 C of flour; mix well.
Still remanding four, 1/2 C at a time, mixing well after each addition.
When the dough has pulled together, turn onto lightly floured surface.
Knead until smooth and elastic, around 15-20 mins.
Lightly oil a large bowl, place dough in bowl, turn to coat with oil.
Cover with damp cloth, let rise on counter until doubled in size, about 1 hr.
Punch dough, and turn onto lightly floured surface.
Divide the dough into two equal loaves.
Place into two lightly greased 9x5 inch loaf pans.
Cover with a damp cloth,and let rise for about 40 minutes.
Preheat oven to 350F.
Bake for 30mins or until top is golden, mine baked for 25 mins.
Remove loaves from pans, place on cooling rack.
Brush tops with the warmed honey (or butter), and sprinkle with oats, if desired.
Cool completely before slicing.
Ingredients:
2 C boiling water
1 C rolled oats
1/2 C honey
2 TBSP butter
2 TSP salt
1 0.25 OZ package of active dry yeast (or 2 1/2 TSP)
1/2 C warm water (110F)
4 C flour
Topping:
2 TBSP warmed honey (or you can use butter)
2 TBSP rolled oats (optional)
Method:
In a large mixing bowl, combine boiling water, oats, 1/2 C honey, butter, and salt. Let stand for 1 hr.
In a small bowl, dissolve yeast in warm water. Let stand about 10 mins.
Pour yeast mixture in oat mixture.
Add 2 C of flour; mix well.
Still remanding four, 1/2 C at a time, mixing well after each addition.
When the dough has pulled together, turn onto lightly floured surface.
Knead until smooth and elastic, around 15-20 mins.
Lightly oil a large bowl, place dough in bowl, turn to coat with oil.
Cover with damp cloth, let rise on counter until doubled in size, about 1 hr.
Punch dough, and turn onto lightly floured surface.
Divide the dough into two equal loaves.
Place into two lightly greased 9x5 inch loaf pans.
Cover with a damp cloth,and let rise for about 40 minutes.
Preheat oven to 350F.
Bake for 30mins or until top is golden, mine baked for 25 mins.
Remove loaves from pans, place on cooling rack.
Brush tops with the warmed honey (or butter), and sprinkle with oats, if desired.
Cool completely before slicing.
Thursday, August 9, 2012
Creamy Cheesy Veggie Noodle Bake
Since I just finished making my own condensed cream of chicken soup (dry) mix, I had to try it out. I decided to try it out casserole style, and it is a winner for sure. If you like really creamy noodle casseroles, you might want to double the sauce.
16oz macaroni, cooked
Cream of Something Soup (chicken), thickened see: http://nomnomwarrior.blogspot.com/2012/08/condensed-cream-of-whatever-soup.html
Shredded cheese, as much or little as you like, I did around 2 cups
A bag of mixed frozen veggies, defrosted
Optional: you can add in diced chicken, bacon, or whatever else you like.
Combine all ingredients, and mix well
Pour into 9x13 casserole dish, cove
Bake at 350 for 30mins
16oz macaroni, cooked
Cream of Something Soup (chicken), thickened see: http://nomnomwarrior.blogspot.com/2012/08/condensed-cream-of-whatever-soup.html
Shredded cheese, as much or little as you like, I did around 2 cups
A bag of mixed frozen veggies, defrosted
Optional: you can add in diced chicken, bacon, or whatever else you like.
Combine all ingredients, and mix well
Pour into 9x13 casserole dish, cove
Bake at 350 for 30mins
Condensed Cream of Whatever Soup
I have discovered I hate buying cream of chicken soup for our recipes. It's always a dollar something for a small can, a tad more if you go for low sodium. I have found a recipe where you can make your own condensed cream of soup, it is a dry mix, perfect for storing. Best of all it is easy, cheap, good, and you know what you are putting into it!!
1 C non-fat powdered (dried) milk
3/4 C corn startch
1/4 C boullion, crushed if using cubes. Can use chicken, beef, veggie, whatever you like
4 TBSP dried minced onion
About 1 TSP of whatever other seasonings you like (basil, thyme, garlic, paprika, pepper, etc.)
Put all ingreidients in a bowl, mx well, and place in airtight container
Add label 1/3 C powder to 1 1/4 C water, heat on stove until thick
This is the equivalent to one can of condensed soup (about the 10.75oz size)
1 C non-fat powdered (dried) milk
3/4 C corn startch
1/4 C boullion, crushed if using cubes. Can use chicken, beef, veggie, whatever you like
4 TBSP dried minced onion
About 1 TSP of whatever other seasonings you like (basil, thyme, garlic, paprika, pepper, etc.)
Put all ingreidients in a bowl, mx well, and place in airtight container
Add label 1/3 C powder to 1 1/4 C water, heat on stove until thick
This is the equivalent to one can of condensed soup (about the 10.75oz size)
Friday, May 4, 2012
Chicken in Spicy Yogurt Sauce
Very fragrant, and saucy! I think best served on a bed of rice, however mashed potatoes would be delightful as well.
4 chicken thighs, skinless
1 cup plain yogurt
2 tbsp fresh cilantro, parsley (we used celery leaves.. don't judge worked out great)
1 tbsp curry powder
2 cloves garlic, minced
1 tsp ground ginger
1 tsp paprika
2 tsp lime or lemon juice
1/2 tsp salt
2 tbsp butter (for pan)
Rinse chicken, pat dry.
Lightly score chicken (shallow cuts in chicken)
Place chicken in large plastic bag (ziploc)
Mix all other ingredients together (minus butter)
Pour over chicken
Mush sauce all around chicken
Refrigerate up to 24hrs, turning bag occasionally
Heat pan to medium heat and melt butter
Add chicken and all sauce
Bring to boil, then simmer with lid on for 45-50mins
Once chicken is cooked, remove
Boil sauce for 5mins to thicken.
Enjoy!
Thursday, May 3, 2012
Falafel, Hummus & "Tzatziki"
The other day (or so) the Hubs said proudly that he uses the food processor more than I do. Well that won’t do, challenge accepted, and completed with making falafel, and hummus. Everybody knows you can't have falafel without a sauce, "tzatziki" was the way to go!
What is falafel, think of a chickpea (garbanzo bean) meatball of sorts, filled with spices, onion, and well goodness. Hummus is like a dip or spread, depending on thick or thin you make it, pureed chickpeas, oil, and seasonings. “Tzatziki” is a dipping sauce is plain yogurt, lemon juice, and spices.
Falafel, crockpot style:
This is a doubled recipe, so it’s easy to cut in half for trying the first time. If reducing by half just use white onion.
30 oz chickpeas (canned or if using dried make sure you have soaked them according to directions)
½ onion
4 green onions
2-4 minced garlic, depending on how much you like
2 eggs
1 tsp salt
2-3 tsp coriander, I added more.. I roll like that
½-1tsp black pepper
½ -1 tsp cayenne pepper
Splash or two of lemon juice
1 C bread crumbs
Oil for bottom of pot
Small bowl with oil
Crockpot
Food Processor
Blend onion, garlic, eggs, lemon and spices in food processor
Blend drained chickpeas, and mix
Add breadcrumbs, mix
Place oil in bottom of crockpot, swirl to spread it around
Form mixture into squished golf ball sized patties
Dip each side in oil, and place in crockpot (its ok to overlap)
Cook on high about 3 1/2hrs or until brownish gold
Hummus
15oz chickpeas (can or soaked per directions if dried)
1-2 tsp cumin
½ tsp salt
1 clove crushed garlic
1-2tsp tahini, plain sesame seeds work fine, or can omit
1 tbsp oil
If using canned chickpeas, drain but reserve the liquid.
In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid (water is fine), until desired consistency is achieved.
"Tzatziki" Sauce
Why the quotations? Simply because there is no cucumber in it.. I know. It really is a dill yogurt sauce but it does the trick. Also this way you don't have to worry about straining your yogurt.
8oz plain yogurt, if you want thick use greek
1/2-1 tbsp lemon juice, depending on the tartness preference
1/2 tsp salt
1-2 tbsp fresh dill, chopped*
3 cloves pressed garlic
Combine all together. It does make you feel better to sing "cu-cumbah, cu-cumbah, cu-cumbaahhh" as you are stirring it. Well, maybe that is just me :P
*I didn't have fresh dill, so I just kept sprinkling dill in till I got the taste I liked.
Tuesday, March 27, 2012
Crockpot Italian Chicken in Cream Sauce
This is absolutely delicious, I served it with mashed potatoes and corn. However it would go great with any side dish.
Here is the official recipe:
6 skinless boneless chicken breasts
1/4C melted butter
1 .7oz pkg italian salad dressing mix
1 10 3/4oz cream of mushroom soup
1/2c dry white wine (or apple juice)
1/2 of 8oz tub chive onion cream cheese
Put chicken in crockery pot
Melt butter add italian dressing
Mix in rest
Pour over chicken
Cook low 4-5hrs
When I made it first I doubled the recipe, and I used chicken tenders instead of chicken breasts.
For the amount of meat I needed it was actually cheaper, and gave better portion sizes for children.
Now when I make this again (because I will make it again) I will leave out the apple juice (or white wine) so the sauce will be thicker, as it was a tad runny. I also used cream of celery soup, simply because I wanted to.
I also found that cooking it on low, the time needed to be longer for my crockpot and for the amount of food I had in there.
Hope you enjoy :0)
Here is the official recipe:
6 skinless boneless chicken breasts
1/4C melted butter
1 .7oz pkg italian salad dressing mix
1 10 3/4oz cream of mushroom soup
1/2c dry white wine (or apple juice)
1/2 of 8oz tub chive onion cream cheese
Put chicken in crockery pot
Melt butter add italian dressing
Mix in rest
Pour over chicken
Cook low 4-5hrs
When I made it first I doubled the recipe, and I used chicken tenders instead of chicken breasts.
For the amount of meat I needed it was actually cheaper, and gave better portion sizes for children.
Now when I make this again (because I will make it again) I will leave out the apple juice (or white wine) so the sauce will be thicker, as it was a tad runny. I also used cream of celery soup, simply because I wanted to.
I also found that cooking it on low, the time needed to be longer for my crockpot and for the amount of food I had in there.
Hope you enjoy :0)
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