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
Saturday, September 15, 2012
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
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