Hashbrown Casserole 2

My new fave Hashbrown Casserole recipe. I am always tweaking my old recipes, this is what I have come up with as of late, love it. Super creamy!

1 bag frozen hashbrowns
1/2 block velveeta cheese, cubed
1 can cheddar cheese soup
1 can cream of onion soup
1 stick of butter
1 cup sour cream
1 can evaporated milk
4 cloves garlic, grated or minced
pinch of salt
pinch of pepper
1 tbsp parsley


Mix everything but the hashrowns together in large mixing bowl. After all ingredients are well combined add frozen hashbrowns and mix thoroughly. Pour into a greased 9x13 baking dish. *Optional- top with a couple handfuls of the "french fried onions" that we all love on casseroles.*
Bake at 425 for 45-50 minutes.

As with any hashbrown casserole, make it your own by tossing in other ingredients! Spice it up with peppers, make it a one dish meal with sliced smoked sausage coins, add veggies etc.

Unstuffed Cabbage Casserole

1 head of green cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1 small yellow onion, minced
1 pound extra-lean ground beef
1 1/4 teaspoons salt
1 teaspoons ground black pepper
2 (15 ounce) can tomato sauce
4 tablespoon brown sugar
4 tablespoon lemon juice
4 teaspoon Worcestershire sauce
2 tablespoons garlic, minced
1/2 green bell pepper, minced (optional)
1 tablespoon olive oil
1/2 teaspoon paprika
crumbled feta for topping (optional)

Preheat oven to 350. Lightly spray a 9x13 baking dish with oil.
Peel off cabbage leaves (no worries if they come off in pieces, that is the beauty of this recipe!) and rinse. Bring a pot of water to a boil and place cabbage in boiling water for @ 3 to 4 minutes. (until cabbage seems to give a bit and is more tender) Carefully remove cabbage leaves from boiling water and set on a rack or towel to drain and dry. (this step may be best done in small batches).

In a sauce pot, over medium heat, place the tomato sauce, brown sugar, lemon juice, Worcestershire Sauce, 1/4 teaspoon of salt, and 1 tablespoon of the garlic. Bring to a low boil, reduce heat and let simmer, stirring occasionally.

In a small non stick skillet, over medium heat, place the olive oil, onions, and green bell pepper. Add a small pinch of salt and crack of black pepper if desired. Cook, stirring occasionally, until the onions become almost translucent, add the garlic, stir, and cook a couple more minutes. Remove from heat and let cool.

In a large mixing bowl combine the egg, milk, remaining salt & pepper,paprika, garlic and stir. Add rice, stir. Add raw ground beef and mix well. Add onion/pepper mixture and mix well again.

Ladle a bit of tomato sauce in bottom of baking dish to help prevent sticking. Layer cabbage leaves over sauce in bottom of pan, using @ half of the cabbage. Next spread the meat mixture of the bottom layer of cabbage, spreading as evenly as possible. Pour a few ladles of tomato sauce over the meat, again as evenly as possible. Layer the remaining cabbage leaves over the meat and sauce, covering entire dish evenly. Pour remaining sauce over top cabbage layer and sprinkle with feta if using.

Cover and place in oven for 30 minutes, After 30 minutes remove foil and bake another 30 minutes.
Remove from oven after 1 hour and let cool for a few minutes before serving.

Stuffed Meatball Burgers

2 1/2 lbs lean ground beef
1 lb lean ground pork
1 tsp salt
1 tsp pepper
1 1/2 tbsp oregano
1 1/2 tbsp basil
1 tsp ground fennel
3 cloves garlic, minced
1 egg
5 oz shaved Parmesan
1 1/2 tbsp tomato paste
1 1/2 tbsp onion powder
5 slices Italian salami
5 slices mozzarella cheese
olive oil


In a large mixing bowl mix the ground pork and ground beef together well. Add all of the remaining ingredients EXCEPT for the salami, mozzarella, and olive oil.
Mix thoroughly.
Form 20 patties. Cut each slice of mozzarella & salami into quarters. Stack two pieces of each of the salami and mozzarella in the middle of 1o of the patties. Place remaining patties on top of "stuffed" patty and pinch sides together well, making sure to seal the outer edges of the burger patties together. Brush each side of the 10 burgers with olive oil and grill to desired doneness.

This will make LARGE burgers! Adjust to smaller ones if desired.
These are great served with grilled slices of onion and a tomato on a grilled bun.
If you like more flavor try adding some prepared pesto, or maybe some chopped roasted red peppers. Or, simply increase or decrease as needed the dried herbs in the recipe. If you don't want to mess with "stuffing" them; make the patties and grill adding a slice of mozzarella right before removing from the grill.

Juicy Inside Out Burgers

3 lbs of ground beef
small block of cheddar cheese (you won't use it all on this recipe)
1/4 cup Worcestershire Sauce
1 Tbsp Liquid Smoke
Cracked Black Pepper
2 Tbsp Olive Oil
Salt
Garlic Powder
Onion Powder

Divide ground beef into 12 patties, each being @ 1/4 lb. Sprinkle each side with garlic powder, onion powder, black pepper, and salt. Slice the cheddar and place a couple of pieces in the middle of 6 of the 12 patties. Place remaining "blank" patties on top of "cheddar patties" and pinch the edges together to seal tightly. (make sure and seal edges good and reshape the patty as needed.)
In small bowl crack desired amount of black pepper, add olive oil, liquid smoke and Worcestershire sauce. Mix well. Brush both sides of burger patty with this mixture and grill to desired doneness.
Let rest for a few minutes before serving, allowing juices inside to redistribute.
Add your Favorite bun, vegetables such as lettuce, tomato, onion, and condiments, and enjoy!

Hash brown Casserole

Does it get any more comfort food than this? Love it!

1 1/2 bags frozen shredded hash browns (each bag is 30oz for total of 45oz used)
1 stick of butter, really soft-almost melted
3 cloves of garlic, minced
1 1/2 Tbsp onion powder (Exchange: could substitute a minced 1/2-1 small yellow onion and saute in butter before adding to recipe)
1 1/2 tsp salt and 1/2 tsp pepper (adjust to taste)
16 oz shredded cheddar (I prefer sharp as it adds more flavor for less amount, use what you like)
1 24oz tub sour cream
2 cans of Cream of Celery soup (Exchange: could substitute with cream of mushroom or cream of chicken)
1 tsp dried thyme


Preheat oven to 425 degrees. Set hash browns out in a bowl to thaw. Once they are thawed combine all remaining ingredients, RESERVING 1/2 cup of the shredded cheese for topping. Mix well. Spread in a large greased baking dish. (I use the 9x13 Pyrex.) Place baking dish on a cookie sheet in case of a boil over and top dish with remaining cheese. Bake for @55 minutes. After about 30 minutes into bake time check to see if casserole needs covered with foil to prevent over browning/burning. Let cool for @10 minutes before serving as it will be piping hot and need time to set.

This is a great one to play with. Add sliced mushrooms, shredded carrots, onions, shredded zucchini, etc. Add a kick with some chopped peppers, or use a cheese blend instead of just cheddar. Also good topped with the "fried onions" we all love on our green bean casserole. Make it a one dish meal by adding sliced smoked sausage coins, diced cooked chicken breasts, browned ground beef, cubed ham, or whatever your favorite is. Please do keep in mind if you are adding a lot of items to the dish that you may need to split the dish into two baking dishes to allow room and minimize boil overs. Great opportunity to try it two ways! Perfect for pot lucks, bbqs, company. Great at breakfast, lunch or dinner. I think it tastes even better the second day. Enjoy!

Tomatoes, Okra, and Smoked Sausage Skillet

This is a cinch to prepare and great served over rice, pasta, or by itself. Could even be thinned out with broth and made into a soup! Very versatile.

1 bag of frozen okra (NOT breaded)
2 cans diced tomatoes
1 can crushed tomatoes
1 cup frozen corn (optional)
2 cloves garlic, minced
salt and pepper to taste
6 to 8 strips of cooked bacon, crumbled
1 Tbsp bacon drippings (optional)
1 small yellow onion, chopped
1 tsp paprika
1 pkg Smoked Sausage, cut into 1/4" to 1/2" coins


In large dutch oven, cook bacon strips crisp. Remove bacon, drain grease saving @ 1 Tbsp in pan. Add chopped onions, cook for a few minutes to get them started softening; add sausage and stir. Allow sausage and onions to cook for 5 to 7 minutes or until the "coins" are starting to brown slightly; add garlic, tomatoes, okra, corn, paprika, and let simmer for at least 30 minutes. Check for seasoning and add salt and pepper to taste, add crumbled bacon and simmer for an additional 10 minutes. This is one of those recipes that I think is better the longer it simmers, within reason. If you are going to allow it to simmer longer be sure and watch your moisture content. You may have to add some water or broth. I have even added a splash of white wine.
As I said before, this is great over rice, pasta, or by itself. Enjoy!

Herbed Fingerling Potatoes

One of our fave side dishes! This recipe will make a huge pot of these potatoes as we love them for left overs. Cut in half if you just want to make them for the average family dinner. :)

2 bags of gourmet fingerling potatoes (I like to get one back of the "regulars" and one bag of the purples)
Water
Salt and Pepper to taste
2 garlic cloves, minced
1 1/2 sticks of butter
2 tbsp chives
2 tbsp parsley
2 tbsp dill

Clean potatoes and put in large dutch oven. Cover with water, add @ 2 tsp salt and put on high heat to boil. Once boil is achieved turn down heat to maintain a slow boil for @10 minutes, or until just fork tender. Drain off all water, return potatoes to dutch oven and place back on burner on medium heat. Add butter, garlic, herbs, and salt and pepper to taste. Cover and let cook over a lowish medium heat for @10 more minutes (0r as long as you like without burning). Stir a couple of times to prevent burning. The potatoes will get a little golden crisp on some sides and the butter and herbs will melt and coat the potatoes with a TON of flavor! Super easy side dish that looks and tastes impressive! A family fave here.

Salsa

2 cans diced tomatoes
1 can Rotel (diced tomatoes and green chilies)
1 large can (7 oz) green chilies
3 cloves garlic
4 green onions
1 tsp vinegar
1 tsp chili powder
1 tsp paprika
1 tsp salt
1 Tbsp dried cilantro (optional)


Place all in food processor and pulse to desired consistency. Chill.

I use this salsa on just about EVERYTHING! It is great on tortilla chips, of course. But also use it to top baked potatoes, brown rice, tacos, fajitas, eggs, breakfast burritos, and so much more!
Play around with the amounts of spices on this, add a chipotle pepper in adobo sauce to the mix, add some jalapeno slices. SO many ways to customize this and make it new every time.

Thin Mint Pie

1 chocolate graham cracker crust
8 oz whipped topping
1 tsp vanilla
8 oz block cream cheese, softened
1 box (2 sleeves) Girl Scouts Thin Mint Cookies, crushed
1/4 cup powdered sugar

Place cookies in a plastic baggie and crush them with a wooden spoon.
Mix whipped topping and cream cheese with mixer until smooth and creamy. Add remaining ingredients (minus crust) and mix until well incorporated.

Place filling in chocolate crust and chill. We sometimes freeze ours and slice it. Serve cold, can be topped with fresh sprig of mint and a Thin Mint cookie.

Hearty Beef Vegetable Soup (slow cooker recipe)

I use a 7 qt slow cooker (crock pot) and place all of the following in at once. This will FILL the crock to the BRIM! You may want to use a size larger or add a little of the cooking liquid later in cooking to allow for room if you don't like working with a VERY FULL crock pot.

2 1/2 lbs stew meat, cubed
1 onion, chopped
2 cloves garlic, minced
2 ribs celery, sliced
2 carrots, peeled and sliced into coins
28 oz can diced tomatoes with juice
28 oz can crushed tomatoes with juice
1 1/2 cup frozen corn
1 1/2 cup frozen green beans
1 can dark red kidney beans
3-4 Yukon gold potatoes, cubed
3 1/2 cups water
1 envelope dry onion soup mix
2 bay leaves
1 tsp salt
1/2 tsp pepper
1 tsp Worcestershire sauce
3 tsp beef bouillon granules

Cook on low in slow cooker for 8 to 9 hours. This long, slow method of cooking enables the broth of the soup to really develop all of the flavors. It also allows the meat to cook through and begin to "fall apart" into the soup, it basically shreds itself as you stir at the end; allowing for a bit of beef in every bite!

This is another great make ahead soup that will keep well in the refrigerator all week for lunches, quick dinners, etc. Enjoy!

Almost Instant Chicken Noodle Soup

This is my go to chicken noodle soup when someone in the house wakes up feeling not so well. It is super quick and easy, and I almost always have these ingredients on hand. Of course there are many recipes for Chicken Noodle Soup and some are very lengthy and require hours. I like this one for its simplicity and because I can have it on the table in under 30 minutes.


1 cooked boneless, skinless Chicken Breast, chopped into bite size chunks (poached, baked, "nuked", whatever)
1 clove of garlic
salt and pepper to taste
1 Tbs Parsley
1 large carrot, peeled and sliced in thin coins
1 rib of celery, sliced (or 1/4 tsp Celery Seed)
2 cans Chicken Broth
3 cups water
2 Chicken Bouillon cubes
8 0z Bow-tie (Farfalle) Pasta
1/8 tsp onion powder (or 1 shallot, minced)

Over medium high heat, add water, bouillon, broth, garlic, onion powder, carrot, celery, and chicken. Stir occasionally to break up the bouillon cubes and bring to a boil. Add pasta and parsley. Cook approximately 7-10 minutes until pasta is al dente and the vegetables are tender. Salt and pepper to taste.
Serve warm with crackers (if desired)

Fried Potatoes and Sausage

Toss a quick salad to go with this and dinner is served.

2 1/2 lbs. Russet Potatoes, peeled and sliced @1/4" thick
5 Tbsp Oil (I like to use butter flavored Crisco for this)
@1 Tbsp salt, to taste
1 tsp pepper
1/2 tsp thyme
2 cloves garlic, minced
12 oz. Smoked Sausage (or Polish Sausage, or Kielbasa), sliced in 1/2" segments
1 medium yellow onion, chopped

Heat oil in pan over medium heat and add potatoes. Toss potatoes in oil to cover them and then add: salt, pepper, thyme, onion, and garlic.
Continue cooking over medium to medium high heat (depending on stove) for @ 20 minutes, making sure to "flip" the potatoes over occasionally to prevent burning.
When potatoes are almost cooked through add the sausage and flip again. Cook @ 10 minutes until potatoes are tender and sausage is starting to brown.
Check for seasoning, add salt and pepper as needed, and serve hot.

Rustic Peach Tart

We love this Rustic Peach Tart. It is super quick and simple to throw together and a great "warm fuzzy" kind of treat.


4 Ripe Peaches, peeled and sliced
1 Pie Crust
1 Tbsp Vanilla
1 tsp Salt
4 Tbsp Brown Sugar
3 Tbsp Quick Cook Oats
1/8 tsp Ground Cloves
1/4 tsp Cinnamon
1/4 tsp Ground Nutmeg
3 Tbsp Unsalted Butter

Preheat oven to 375 degrees.
Place pie crust flat out on a cookie sheet.
Mix the remaining ingredients in a bowl and pour into center of the pie crust.
Fold the edges of the pie crust up, working around the peaches until you have completed folding up all edges.

*optional brush with egg or milk wash and sprinkle granulated sugar around edge of pie crust.*

Bake at 375 for 15-20 minutes, until crust is done and center is "cooked".

Slice and serve warm with a scoop of Vanilla Bean Ice Cream, or serve as is warm or cold.

Mix it up: In place of peaches use Apples, Nectarines, or Plums.

Noodles in White Sauce

Another family fave, and really easy!

1 box pasta (elbows, or shells work best)
1 can fat free evaporated milk (regular can be used)
2 Tbsp butter
salt/pepper to taste

Cook pasta as directed on the box. Drain pasta reserving 1 1/2 cups of the cooking liquid. Return pasta, reserved water, evaporated milk and butter to pan. Warm until butter melts. Salt and Pepper to taste.

Tips, Tricks, and Shortcuts

Below are a few of my favorite "Tips, Tricks, and Shortcuts" for in the kitchen.
By no means is this a complete list, and I would LOVE for you all to share your favorite tips, tricks and shortcuts in the comments section. Who can't use a new idea?

In a hurry? Kids demanding spaghetti, and all you have is the can variety in the pantry? Great!! Use it! AND ADD to it: 1 can diced tomatoes, fresh minced garlic to taste, and fresh herbs. Other options: fennel seed (use sparingly), shredded carrot, shredded zucchini, chopped onion, can of mushrooms, etc. You would be amazed at what you can do with a simple run of the mill can of store bought spaghetti sauce.

Looking for way to cut back on a few calories and fat grams? But LOVE the pasta and rice mixes that are so popular? NO problem. Instead of using the suggested amount of water AND Butter, substitute Low Sodium Chicken Broth for the water. Presto! Still has great flavor and less of the stuff you don't want! While you are at it, make that side dish a meal by stirring in leftover grilled chicken, or baked ham. Also try stirring in peas, carrots, broccoli, asparagus, etc. Dinner is served and you can feel good about it.

Craving Chocolate cake but don't want to drag out every baking item in the pantry? No worries, grab that box of cake mix in the back of your pantry! Prepare as suggested, but stir in 1 tsp vanilla, or zest of an orange, or a flavoring extract!
Depending on the "flavor" of mix you are using other great stir ins are chopped candy bar, coconut, or nuts. Want to take it to another level? Take that plain yellow cake mix and pour it over halved stone fruits arranged in bottom of the pan (cut side down) with a quick caramel poured over them. Turn the cake out and be amazed at the beautiful creation you have made! And with a Mix!!

Your favorite cutting board looking a little dingy? Slice a lemon in half, sprinkle coarse salt on the cutting board and scrub the board with the lemon (cut side down). Presto! Fresh board ready to go!

"Cubing" and Avocado: Cut avocado in half, remove pit. With a paring knife cut a grid, on a diagonal, into the meat of the avocado. Use fingers to gently push on skin of the avocado turning it "inside out" and run knife down back, OR use a spoon to scoop the inside out. It will come out in pretty chunks, ready to use on your salad with little fuss! (this changed my life)

Microwave have a few stubborn spots in it that just won't scrub out? Try this, it works Every Time for me. Place a small bowl or mug of water in the microwave with a half a lemon in the bowl (juice squeezed in water) and nuke it for a couple minutes. Remove bowl and wipe out microwave with damp towel. This will also help freshen the smell of your microwave. Ever burnt popcorn? ;-)

To bring your stainless steel sink back to life use the lemon and salt rub from above. When finished, polish with Turtle wax. Yes, I said Turtle Wax. And Yes, I mean the same kind you would use on your car. Try it! You will love your sink again.

When cooking bacon, steaks or other medium to high fat content meats in the oven on a nonstick cooling rack inside a sheet pan, put a layer of salt under the nonstick cooling rack to absorb the grease drippings! It makes clean up a breeze, just wipe out and wash, and will help prevent smoking/fires in the oven from all that grease.

Add a pinch of nutmeg (fresh grated is always best) and a clove of minced garlic to any jarred Alfredo sauce to add a ton of flavor.

Almost ANYTIME I am using chocolate to bake with, I add a Tbsp or so of instant coffee grounds. It is hard to explain, but trust me- Coffee makes Chocolate taste much more Chocolaty! It is amazing what it does! Also great in a chocolate cake mix!

When having a bunch of really picky eaters over, or maybe you just don't know their dislikes and likes, make a Baked potato bar, or taco bar. Offer a good variety of "toppings", make sure and include some vegetarian items such as pinto/black beans for tacos. Try throwing something unusual that "most people" would not think of on the baked potato bar such as: leftover chili, salsa, sauteed peppers and onions, left over pot roast-shredded, etc. You will have a no stress dinner prep and your guests will love it.

Sick of the same old Iced tea? Try adding a few slices of cantaloupe to the pitcher, and/or blueberries. Yum!


Okay, those are a few of my favorites. I will post more at a later date in another blog. Let's hear yours. Post your fave tips, tricks and shortcuts in the comments section.

Happy Cooking everyone!

Inside Out Breakfast Burrito

Breakfast burritos are a family fave around here, so I decided to play with it and came up with this. I used our fave fillings, but of course you could easily change them up and make it "your own".

4 eggs
1 Tbsp milk
non-stick spray
salt and pepper to taste
Hash browns, cooked
breakfast sausage, browned and drained
Monterrey Jack cheese, shredded
salsa verde
1 Tbsp garlic, minced
1 shallot, minced
1 green onion, sliced thin and curled
1 tomato
2 Tbsp olive oil

Here is what I did:

Crack 4 eggs into a bowl, add milk and beat. S/P to taste, set aside.

Brown the hash browns in olive oil with garlic and shallot, again s/p to taste.

Brown the sausage, drain and set aside.
Slice and curl green onions. *to curl green onions cut them in thin strips and place in a bowl of ice water, after a couple of minutes they will curl!*
Slice tomato, set aside.

In a crepe pan (or your best non-stick skillet) (I coated mine with a thin layer of non-stick spray just for insurance) pour 1/2 the egg mixture to make a very thin "pancake" or "crepe".

Cook till just set and flip. Lightly brown the other side.

Remove "egg crepe" from pan and place on plate. Spread Salsa Verde down middle, followed by cheese, sausage, and hash browns.
Roll like you would any burrito.
Top with curled green onions and serve with a tomato wedge. (I love the colors together)

Enjoy!

Sour Cream and Chive Pasta

1 box of pasta noodles
1 cup fat free evaporated milk
2/3 cup reduced fat sour cream
2 Tbsp fresh chives, chopped
1 Tbsp unsalted butter
1 Tbsp garlic, minced
salt and pepper to taste

Cook pasta per package instructions. Once pasta is drained stir in the evaporated milk, sour cream, butter, chives, and garlic. Cook over low heat for 2 minutes stirring frequently. Add salt and pepper to taste.

Optional 2nd recipe

After making the above recipe place the pasta in the refrigerator and chill. After pasta is cooled stir in 3 strips of cooked bacon (crumbled), 1/2 cup cheddar cheese (shredded), and 1/2 cup frozen peas (thawed) and chill.
Serve cold.
Ham can be substituted for the bacon.

Super Easy Sliders

These are similar to a fast food chains where we love to go and buy them by the case. However the closest one is about 3 hours away, so out of our cravings came this recipe.

2 lbs lean ground beef
1 pouch dry onion soup mix
1 Tbsp Worcestershire sauce
2 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
1 package of dinner rolls
sliced cheese (optional)

Preheat oven to 350 degrees.
In a large bowl combine the beef, soup mix, Worcestershire sauce, garlic, salt and pepper. Press this mixture out onto a cookie sheet and bake in oven until cooked through.
Remove from oven and using a knife cut the beef into a grid making dinner roll sized patties.
Place patties on buns (add cheese if desired) and serve!

Sandwich Wraps with Chipotle Pepper spread

My mother taught me how to make these a long time ago, and we still make them for almost every picnic. Super easy and OOooooo Soooooo Flavorful!

flour tortillas
ham or turkey lunch meat, shaved
Swiss cheese, sliced thinly
bib lettuce
1 block cream cheese (fat free works just fine), softened
1 can chipotle peppers in adobo sauce

After bringing your cream cheese to room temperature place it in the food processor and pulse a few times to loosen the block. Next add 1 to 2 peppers from the can, and a tbsp or so of the sauce and pulse a few times. Taste the mixture when it appears the peppers are completely incorporated into the cream cheese. If you want it hotter, add more sauce and/or peppers. This is very much a "to taste" recipe.

On a tortilla spread a thin even coat of the pepper spread, followed by lettuce, lunch meat and cheese. Roll in to a wrap and set aside. Repeat as needed. Chill.

I think these taste even better the second day, they keep well in the refrigerator for several days and are a great after school snack.

As with most of my recipes, play with the ingredients. There are many options here, try your favorite meats and cheeses, I bet you love it!

Make Ahead Breakfast Burrito Mix

This is something I came up with out of a need to make our morning routines simpler. With a hubby and 3 kids to feed (all on differing schedules, of course) and get out the door early in the a.m., this recipe has been heaven sent! It is a huge time saver, kid friendly and is easily adjusted to each persons taste. Try making it with your favorite breakfast foods.


1 dozen eggs
1 tube breakfast sausage
1 cup sharp cheddar or 1/2 cup cheddar and 1/2 cup jack, shredded
1 pkg flour tortillas
1 bag frozen shredded or cubed hash browns
1 small yellow onion, chopped
1 clove garlic, minced
2 tsp salt
1 tsp pepper
2 - 3 Tbsp olive oil

In dutch oven or large skillet brown off the breakfast sausage. Drain and remove sausage from pan and save for later.
In same skillet add olive oil, hash browns, onion, and garlic, 1/2 the salt, and 1/2 the pepper. Fry these off as you would if simply making fried potatoes or hash browns. Remove from skillet and set aside.
Add 1 Tbsp of oil (if needed) and scramble the eggs using the remaining salt and pepper.

In a large bowl mix together the eggs, hash browns, sausage and cheese(s). Cover and refrigerate.

When ready to eat:

Heat small bowl of burrito mix in the microwave until hot.

Soften flour tortillas by warming them for @30 seconds in the microwave with a moist paper towel over them. (if doing several at a time layer tortillas and moist paper towels and increase time).

Once tortilla is warmed and softened; spread a thin layer of Salsa Verde or your favorite salsa inside the tortilla, spoon in the burrito mix and roll into a burrito shape.
(to roll a burrito: start at one edge of the tortilla and roll over once, fold in both sides and continue rolling lengthwise.)

My husband and kids take these wrapped in aluminum foil to eat on the way in the morning.
These are fantastic! Easy to customize; add veggies, peppers, ham, bacon, etc. So many possibilities, and with it made and ready to reheat in the morning it takes next to no time at all to have a very tasty and filling breakfast.
Enjoy!

Hot Wings Pizza

I looked at a wing sauce my friend, Ang, had shared with me and adjusted it to a milder version for my hubby. This is what I came up with and it was a Hit! If you like it hotter add more hot sauce.

Wing sauce:
1 stick unsalted butter
1/4 cup Franks Hot sauce
2 Tbsp Chipotle Tabasco
1 tsp garlic, minced
2 1/2 Tbsp Dark Brown Sugar
2 tsp Cider Vinegar
1/4 tsp salt
Mix all in a sauce pot over medium heat, simmer for 10 minutes and set aside.

4 boneless skinless chicken breasts
1 pizza crust
8 oz Blue Marble Jack cheese, shredded (or blue cheese, crumbled)
2 yellow onions
2 Tbsp unsalted butter
2 Tbsp olive oil
1 Tbsp Red Wine Vinegar
1 tsp salt
1/2 tsp pepper
1/2 cup mozzarella cheese, shredded

Poach the chicken breasts in water, drain and chop. Mix the cooked chicken in the wing sauce and let simmer, stirring frequently to further shred chicken for about 10 minutes.

(Follow your crusts instructions, I prebaked mine for 6 minutes)

Slice onions thinly and place in skillet with the butter and olive oil, cook over medium heat stirring often for approximately 20 minutes. Add salt, pepper and red wine vinegar and stir. Cook for another 5 to 10 minutes, until onions are caramelized and are a golden brown color.

Spread onions on crust, spread the chicken on top of the onions, sprinkle the blue jack cheese on top of the meat and top with the mozzarella.

Bake for 6-10 minutes or until crust is done.

This is a great treat for game night!

Strawberry Shortcake Trifle

This is a super fast, super easy throw together dessert that is perfect for potlucks, BBQ, and picnics.

1 prepared angel food cake
2 pints strawberries; rinsed, stemmed, and sliced
2 Tbs sugar
1 tsp lemon zest
1 1/2 tubs whipped topping
1 tsp vanilla (I highly recommend Madagascar Bourbon Vanilla)
1 trifle dish

In a bowl mix the sliced strawberries, sugar, and lemon zest. Set aside and let the juices develop.
Cut or rip the angel food cake apart into bite size pieces.
In a separate bowl fold the vanilla into the whipped topping.
In bottom of trifle dish put a thin layer of the berries, followed by a layer of cake, top the cake layer with a layer of whipped topping and repeat this process to the top of the trifle dish. Chill.
Can be topped with toasted, sliced almonds.

This is another family fave passed down by my mother and adjusted slightly. Enjoy!

Southwest Cornbread

This is a great way to jazz up your favorite cornbread mix.

2 boxes of cornbread mix (I use Jiffy)
ingredients to prepare mix as directed on your mix
1 cup + 1/4 cup sharp cheddar cheese, shredded
1 can corn, drained
1 can green chiles, chopped
1/4 cup jalapenos (plus a few for garnish), sliced (optional)
1 tsp salt
1 tsp garlic powder
1 tsp onion powder

Mix the cornbread mixes per package instructions, preheat oven to instructed temp.
add remaining ingredients (reserving the extra 1/4 cup cheddar) and stir well. Pour into lightly greased 11x7 baking dish or muffin tins, top with remaining cheddar and a few jalapeno slices (optional) and bake per time instructed on your mix.

Shredded BBQ Chicken Sandwich

These are a great make ahead recipe! My hubby loves taking them to work in his lunches and the kids love them after school for a hearty snack. Great for game night as well, and so easy to make.

1 pkg of your favorite Bun/Roll
1 bag of frozen boneless skinless chicken breasts
1 can cranberry sauce
1 cup of your favorite flavor BBQ sauce (can add more or less to your desired "wetness")
2 Tbsp dehydrated chopped onion
2 cloves garlic, minced
1 tsp pepper
1 1/2 tsp salt
2 tsp liquid smoke (optional)
1 Tbsp tomato paste (optional)
few dashes of Chipotle Tobasco Sauce (optional-to taste)

Place frozen chicken breasts and all other ingredients (except buns) in a crock pot set to high and cover. Let cook for 2 hours and stir. Cook another hour and stir, adding more BBQ sauce if desired. Cook one more hour and stir vigorously. Chicken should be pulling apart nicely at this point. Stir/shred to your desired consistency and serve on your choice of buns/rolls.

Grannys Southern Fried Biscuits

5 cups self rising flour + a bit for dusting
good pinch of salt
3 cups milk
Butter flavored Crisco (or your favorite fat/oil)

Preheat large cast iron skillet on stove top with your oil.
Mix flour and salt in large mixing bowl. Stir in milk a little at a time until you reach the desired dough consistency. As with any flour/dough recipe differing climates, weather, etc will affect the dry/wet ratio needed.
Let dough rest for 5 minutes.
Start pulling off rounds/balls of dough from the bowl and hand shape them into a "biscuit shape". I like to do balls about the size of a small plum and then flatten them slightly.
Place them in the heated skillet and let them cook on medium heat until a golden crust forms on the bottom. Flip biscuits over and let the other side brown as well. Once both sides are golden brown turn them on their sides and rotate them on all sides to obtain a golden crust on all sides as well. *NOTE* While these are very simple to make, they are NOT a walk away recipe. You have to stay with them at all times. These are a dense biscuit, crispy crust on outside and soft on the inside; perfect for "sopping" up gravies and sauces!

A cast iron skillet really is best for these, but they can be done in any large skillet with oil.

This is another one of my recipes that lends itself to variations.
I like to add 1/2 cup of shredded cheddar, 2 cloves of minced garlic and 1 TBSP of fresh chopped chives for a great dinner variation.

My grandmother NEVER made a meal without making a skillet of these biscuits. She had them on the table breakfast, lunch and dinner. Now more health conscious we don't serve them every meal, but occasionally they are a true treat!

Apple Blossom Sandwich

Sliced Bread
Cream Cheese
Apple, peeled and sliced

Spread cream cheese on one slice of bread. Neatly arrange slices of apple across the cream cheese until top is covered.

This is a one slice of bread sandwich! When trying to cut calories I often eat this on Wasa Crackers instead of bread and use fat free cream cheese. It is a delicious treat, kids love it! Makes a great after school snack!

My mother always made these for us as kids, I believe she got this recipe from a Richard Simmons book.

Pie Champs (sandwiches)

These are done wrapped in aluminum foil in the hot coals of a camp fire. Otherwise, do as follows.

hamburger buns
shaved ham
pineapple slices
sliced cheese

preheat oven to 350 degrees.

Place desired amount of shaved ham, pineapple slice and then sliced cheese on top of the bottom portion of a hamburger bun and then top with remaining half of bun. Wrap in aluminum foil and place in oven until cheese melts and sandwich is warm. I usually turn them all over one time.

Chicken Drumsticks with Balsamic Sauce

preheat oven to 350 degrees.

1 tray of chicken drumsticks
sesame seeds, toasted

Marinade:

mix these ingredients together in a small bowl, then pour over chicken drumsticks in a large Ziploc bag and place in fridge for 2 hours.

1/2 cup Balsamic Vinegar
1/2 cup Honey
1/4 cup Soy Sauce
1/2 cup Brown Sugar
5 cloves Garlic, minced
a couple Stems of Fresh Rosemary

Remove from fridge, place drum sticks on nonstick baking sheet and bake in oven at 350 until done. While the drum sticks are baking take the remaining marinade in bag and reduce in a sauce pot on the stove. Use this sauce to baste and/or for dipping sauce for chicken.
After removing Chicken from the oven, sprinkle drumsticks with toasted Sesame Seeds.
Enjoy!

Hamburger Skillet Dish

1 lb ground chuck
1 bag egg noodles
2 envelopes brown gravy mix
1 1/2 cups water
1/2 cup milk
1 can sliced mushrooms (optional)
1 tsp onion powder
1 clove garlic, minced
salt
pepper

Brown ground chuck in dutch oven, add garlic and cook another 2 minutes and drain off grease. Cook pasta as directed. In separate sauce pot mix the water, milk, and gravy mix and bring to a slow boil. Pour gravy mix and noodles in dutch oven with beef and add mushrooms, onion powder, and salt and pepper to taste. Stir and allow to simmer together for 3 minutes stirring frequently.

Noodles in Red Sauce

This is a favorite of my children, it makes a great lunch.

Ingredients:
1 box pasta (shells or elbows work best)
1 can Tomato Sauce
Water
Salt
Mozzarella, shredded (optional)

Prepare pasta as directed on box (I usually find shaving a couple of minutes off the instructed cooking time results in desired al dente of the pasta), using the entire box. When draining water off of al dente pasta reserve 1 1/2 cups of the cooking liquid. Place the reserved water, pasta and tomato sauce in pot and stir. Allow to cook just long enough for the tomato sauce to warm.
Serve in bowls topped with mozzarella cheese.

This makes a soup of sorts that is hard to beat on a winter day. For a thinner soup like dish reserve more cooking liquid, for a thicker pasta type dish reserve less cooking liquid.
This recipe lends itself to many variations. Try tossing in one or more of these to create your custom version: minced garlic, basil, oregano, Parmesan, cooked chicken- cut in bite size pieces, ground beef- browned.

Creamy Parmesan Orzo

1 1/2 Tbs butter
1 cup orzo
1 1/2 cup chicken broth
1 cup water
1/4 cup + 1/8 cup grated Parmesan cheese
2 Tbs fresh basil, chopped
2 garlic cloves, minced
1 shallot, minced
1/2 tsp salt
1/4 tsp pepper
5 tsp pine nuts, toasted (optional)

Over medium heat, melt butter in saucepan. Add the orzo, garlic, and shallot; cook for 3-4 minutes (until shallots & garlic are tender), stirring constantly. Add broth & water and bring to bring to a boil. Reduce the heat and let simmer until all of the liquid is absorbed and orzo is done. (approx 13-15 minutes). Remove from heat and stir in 1/4 cup Parmesan, basil, salt, and pepper.
Serve immediately, with toasted pine nuts (optional) and Parmesan lightly sprinkled over the top.

Try stirring in your favorite roasted veggies such as asparagus to make it a heartier dish or even main dish.

Southern Pecan Pie

1 cup corn syrup
1 cup brown sugar
1/3 cup butter, melted
3 eggs
3/4 cup quick cook oats
1 tsp vanilla
small pinch salt
pecan halves
pie crust

Preheat oven to 350 degrees.
Place pie crust into pie dish.

Mix together corn syrup, brown sugar, vanilla, and butter. Add oats and salt and mix thoroughly. Pour mixture into prepared pie crust. Neatly arrange pecan halves in a circular manner around the pie, placing them gently so that they "float" on top of the mixture. I like to start by placing a pecan at 12, 3, 6, and 9 like on the face of a clock at the outer edge of the pie and then fill in that ring and move inward.

Bake at 350 for approx. 50 minutes. If crusts edge starts to brown you can cover it with aluminum foil to prevent it from burning while the pie continues to cook.

Grand Prize Pot Roast

This roast recipe makes its own gravy and comes out fall apart tender every time!

2 cans condensed cream of mushroom soup
1 package dry onion soup mix
3 cups water
1 beef bouillon cube
2 cloves garlic, minced
1 Tbsp Worcestershire Sauce
5 - 6 lb pot roast
potatoes
Carrots, peeled
1 medium onion, cut into wedges
salt
pepper
corn starch


In large crock pot add the cream of mushroom soup, onion soup mix, water, Worcestershire sauce, garlic, and bouillon cube. Turn crock pot on low and whisk this mixture together until well blended.
Season all sides of the roast with the salt and pepper (trim any fat that needs removed first), and place in the crock pot with soup mixture.
Let cook on high for 2 to 3 hours, or low (preferred) for 7 to 8 hours.
Then, add onion, potatoes, and carrots to crock pot and let cook one more hour or until veggies are tender and roast is cooked to desired doneness.
If the soup mixture has not cooked down to the desired thickness for gravy, mix a couple of Tbsp of cornstarch with cool water and then add a small amount of the warm gravy liquid to it and mix thoroughly. Once this cornstarch mixture is well blended, remove roast and veggies from crock pot and mix the cornstarch into the remaining soup mixture. Whisk while crock pot is on high for a couple of minutes. This should thicken the gravy and you are ready to serve!

Note: I have made hundreds of roasts and this is BY FAR my all time FAVE Roast recipe! I love that it makes its own gravy, everything is one pot, and I can put it in and walk away for most of the day.

Use your favorite cut of roast meat, I have noticed that with this recipe and cooking it on the low setting for 8 to 9 hours, I can use cheaper cuts of meat and they still come out very tender.

Basil Chicken with Wine Sauce

This is a family favorite passed down from my mother.

Ingredients:
6 boneless skinless chicken breasts, cut into 1" wide strips (or you can use tenderloins)
2 Tbsp Oil
Salt
1/3 - 1/2 cup dry white wine
2 Tbsp butter
4 Tbsp basil
Pepper
1/3 cup chicken broth

Heat butter and oil in skillet over medium heat. Season the chicken with salt and pepper, place in skillet. Sprinkle with basil. Cook until the chicken is golden and turn, sprinkle with basil and continue cooking until done. Remove cooked chicken to covered dish. Repeat until all the chicken is cooked. Add broth to the skillet, with a spatula stir broth and loosen any browned chicken bits from bottom of skillet. When broth comes to a boil, add the wine. Continue cooking until the sauce is reduced by approximately 1/3. Pour over the chicken. Note: Additional wine can be added to the chicken as it cooks, but be sure to let the chicken begin to brown on both sides first.)

Grannys Chocolate 4 Layer Dessert

Ingredients:
1 cup butter, melted
1 cup all purpose flour
3/4 cup pecans or walnuts, chopped and divided
8 oz cream cheese, softened
1 cup powdered sugar
1 tub whipped topping
2 pkgs instant chocolate pudding
3 cups milk

Preheat oven to 350 degrees.
Combine flour, butter, and 1/2 chopped nuts and press into 11x7 baking dish. Bake this crust at 350 for 15 minutes, remove from oven and allow to cool completely.
Combine cream cheese, powdered sugar and beat until smooth. Fold in one cup of the whipped topping and spread this mixture over the cooled crust.
Combine the pudding and milk and beat until thickened. Pour this mixture over the last layer and spread evenly.
Spread remaining whipped topping over the pudding layer and sprinkle with the rest of the chopped nuts.
Keep chilled.

This is a family favorite! Perfect for pot-lucks, family dinners and holidays.

Crockpot Apple Butter

This recipe is heaven sent! SO YUMMY, and Super Easy! Makes a great home made gift for the holidays as well!

Crock pot Apple Butter

1 LARGE crock pot
11 lbs of Apples. (peeled/cored and sliced thin; I like to use a variety of differing kinds of apples for a rounded flavor, use your favorites!)
4 Cups of Sugar
4 tsp Ground Cinnamon
1/2 tsp Ground Cloves
1/2 tsp Salt
1 Tbsp Lemon Juice (fresh is always best)
1/2 tsp Ground Nutmeg (freshly grated is best, but preground is fine.)

(side note- this recipe is one I have adjusted it to my liking. It uses 1/2 the amount of sugar that most other Apple Butter recipes call for, I just don't find it necessary. If you like it sweeter, add more sugar as it cooks.)


As you peel/core and chop all 11 lbs of Apples, drizzle the lemon juice over them and toss. This will help keep the apples from "turning brown". I like the flavor it brings to the Apple Butter as well. Don't worry, you won't taste LEMON in your finished product.

In LARGE Crock pot set to HIGH, place all the apples, sugar, cinnamon, cloves, salt, and nutmeg. Stir. Place lid on and walk away.

(If all the apples do not fit in at first, place lid on full crock and let cook for 15 minutes or so, then stir and add the rest.)

After 1 hour give another stir. Replace lid and walk away.
After another hour, stir and turn to low. Replace lid and walk away.
Keep stirring each half hour to hour while cooking on low for a few hours.
Once apples start to "mash" as you stir them and look more like apple sauce switch to a wire whisk to stir with and stir vigorously!
Again, keep whisking every 30mins to an hour until the apples are "applesauce like" and a brown color. Then remove lid and cook on high for one hour, and yes, Stir/Whisk every 15 minutes or so. This will help to thicken the Apple Butter and get it to the consistency you desire.

The key to this recipe is slicing the apples thinly. The thinner you slice them the quicker they will cook down, and the smoother consistency you will achieve with minimal effort. If desired you can wait for the mixture to cool completely and run through a blender or food processor. I have never found it necessary though.

Let mixture cool slightly and place in glass jars and place in refrigerator or place in freezer containers and freeze.

Again, this makes an Excellent home made gift or hostess gift around the Holidays! You will be amazed how quickly it goes and how many want the recipe!

Another added bonus, you entire house will smell divine!!!

Hearty Chicken Tortilla Soup

*Note: The pictured bowl of soup has additional add ins of 1 roasted red pepper and 1 can of diced tomatoes, so it appears more "red" than only using the ingredients below. And, of course, I forgot to top it with the tortilla strips for the pic.*


prep time
20 min
total time
40 min
makes
8 servings, about 1-1/4 cups each

12 corn tortillas (6 inch), divided
2 1/2 tsp. oil, divided
1 medium onion, chopped
1 small can green chiles, chopped (optional, will add some heat)
2 cloves garlic, minced
1 1/2 tsp salt, divided
1/2 tsp pepper
1 lb. boneless skinless chicken breasts
4 cans (14 oz. each) chicken broth
1 cup Chunky Medium Salsa (can use Mild or Hot- to taste)
2 cups frozen corn (or 2 cans, drained)
1 1/2 cups Shredded Cheddar Cheese
Fresh Cilantro (optional for garnish)


HEAT oven to 400°F.

CUT 4 tortillas into 1"x3" strips and toss with 1/2 tsp. oil and 1/2 tsp salt. Spread in single layer on baking sheet.
Bake strips for 10-12 min. or until crisp, stirring occasionally.

While the strips are cooking, finely chop the remaining 8 tortillas, chop the onion, and mince the garlic. Heat remaining oil in large saucepan on medium-high heat. Season chicken breasts with the remaining salt and pepper and add the chicken to the skillet. Brown on both sides making sure chicken cooks through. Remove chicken from pan and add in the onion. Once onion starts to become tender add garlic and cook 2 minutes; stirring often to prevent the garlic from burning. Once all vegetables are tender add the finely chopped tortillas to the vegetable mixture in the pan. Toss to coat with any left over drippings/oil. Remove pan from heat.
Chop chicken into bite size chunks.
In large soup pot add broth, corn, chilies (if using), salsa, and chicken and bring to a boil.
Once soup reaches a boil, turn heat down to medium low and add vegetable/tortilla mixture and simmer for 20 minutes.

Serve topped with the tortilla strips, cheese, and Cilantro (if using).

This soup keeps well in the refrigerator all week (if it lasts that long!)
It is a favorite of my husbands. He heats it up in the morning and takes it to work in a thermos.

There are many possibilities with this soup! It lends itself to interpretation quite well. Try adding your favorite "Mexican ingredients" and make it your own.

Some stir in ideas:
canned black beans (drained and rinsed), canned green chillies (chopped), jalapeno slices, chopped tomatoes, fresh cilantro, lime juice.