Breakfast Casserole or Breakfast Burritos

Preheat oven to 425

In a greased 9 X 13 pan, spread:

1 – 24 oz. package of frozen hash browns or shredded potatoes, defrosted

Pour 4 Tbs. melted butter over the potatoes

Bake for 20 minutes

Remove pan from oven and reset temp for 350.

Over potatoes, spread evenly:

1 cup or more browned sausage

8 oz. Monterey Jack cheese – grated

8 oz. Pepper Cheese

5 beaten eggs, mixed with 1 cup milk and 1 tsp. seasoned salt.

Bake for 30-40 minutes.  Let sit for a few minutes before cutting.
You can also use this casserole as the filling for breakfast burritos.  It's nice to be able to prepare ahead of time, then bake while you cook the tortillas.

Serve with picante sauce.  Great recipe for a special breakfast or brunch.  Serve with cinnamon roll and fruit juice.

Recipe: Joett Hill

Ice cream Cake

My husband's cousin makes this yummy ice cream cake that we just love.  He asked me to make it for his birthday next week. 

Crust:

12 T. butter

4 c. nilla wafers or Oreos (depending on what kind of ice cream you use)

Chocolate sauce:

2 c powdered sugar

1 c. semisweet chips

1 stick butter

1 t. vanilla

12 oz. evap. Milk

Toppings:

nuts

Mix crust. Bake in 9x13 at 350 until golden. Melt sauce ingredients together and boil on low 5-10 min while stirring constantly.

Allow sauce to cool in fridge. When crust is done and cooled, spread ½ gallon ice cream on top. When sauce is cool, spread on top of icecream. Freeze. Sprinkle with nuts if desired.

Orange Thai Beef Skewers with Thai Peanut Noodles

 I don't have a favorite meal.  I have 3.  I can't pick any one over the other.  Want to know what they are? Lemon Basil Zuchini Alfredo, Spicy Honey Chicken (you MUST make those using chicken thighs, not breasts), and this.  Mmmm.  This is delicious! For lunch or a really quick meal, you can just make the noodles.  If you try the beef, it will take longer, but you're going to want to make it over and over again.

 Orange Thai Beef Skewers
1 orange
1/4 C soy sauce
1/4 C seasoned rice wine vinegar
1 T honey
1T sesame oil
1 t ground ginger
1 t coriander
4 cloves garlic
2-4 t Sriracha chili sauce
1 1/2 lb flank steak
skewers (soak in water for at least 30 minutes first if using wood/bamboo.  I prefer metal.)


Zest and juice orange. To the orange mixture, add soy sauce, vinegar, honey, sesame oil, ginger, coriander, and garlic. Then add Sriracha. Whisk the marinade so everything is combined.
Take the flank steak and slice it across the grain into about 1/4″ slices. It helps to pop the steak into the freezer for 20 minutes or so before hand. Place steak in a zip-lock bag and pour the marinade in. Swish it all around and pop the bag in the fridge. It’s best if it can sit for at least 4 hours.

Preheat your grill. Thread on the strips of meat, just like you’re stitching. Place them on the grill. These cook really fast. Overcooked flank steak will be tough and chewy, so don’t over do it! I usually make my husband do it.  Then they're perfectly cooked.  I tend to overcook them.  They should only take about 3-4 minutes on each side. Flip half way through.


Thai Peanut Noodles
1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or linguine noodles (I use angel hair pasta because it cooks fast and I always have it in my pantry)
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts

Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

Recipes: Our Best Bites

Roasted Chicken Gnocchi Soup

When I was pregnant, I was brilliant enough to have braces at the same time.  FYI: that equals torture.  You're already limited in what you can eat because you're so nauseated, but to complicate things now you can't chew anything because it hurts too bad.  After a visit to tighten my braces, I was pretty much starving for a couple of days.  One evening my husband took me out to Olive Garden.  I usually get the salad because it's amazing, but I decided on soup because I thought I wouldn't have to chew it too much.  I chose the roasted chicken gnocchi and I was blown away!  It could be because I hadn't eaten much for a couple days, but it was like a bowl of heaven.  And that's where we'll end the story because the rest of my night was, well, less than delightful and you don't want to know the details.  I promise.

I am so happy to have found this recipe to make it at home.

1 tablespoons extra virgin oil
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1/2 cup celery, finely diced
1 cup onion, finely diced
2 minced garlic cloves
2 14 ounce cans of chicken broth
1 cup carrots, finely shredded
1 cup chicken breasts, cooked and diced (I prefer to use half the meat from a grocery store rotisserie chicken.  Less work and tastes more like the roasted chicken used in Olive Garden's soup)
1 package gnocchi, cooked  (I found this in the pasta section of Walmart)
1 cup of fresh spinach coarsely chopped
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon parsley
1/4 teaspoon nutmeg

In large pot, saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions in a separate pot.

Into the half and half mixture, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through.  Add additional salt to taste (it definitely needs it).
Recipe: CopyKat

White Chocolate Oatmeal Cookies

The ladies in our church had a Favorite Things Christmas Party this week.  I gifted vanilla bean paste in the exchange.  One of the things I received was these cookies.  I was lucky to get any of them because when I brought them home my 5-year old went nuts for these! She said they were the best cookies she's ever had.  And well, I'm trying not to be too jealous that someone else's recipe is her favorite.  Here's the recipe:

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup unsalted butter, room temperature

1 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

3 cups oats (not instant)

1 cup dried cranberries

white chocolate chips

Cream together the butter and sugars.  Add eggs and vanilla and beat.   Combine the oats, flour, salt, baking soda, and baking powder in a separate bowl.  Stir into creamed mixture.  Add dried cranberries and white chocolate chips.  Roll into balls and place on cookie sheet.  

Bake at 350 for 11-13 minutes.

Recipe: Adele Lewis

Cafe Rio Chicken

My good friend, Kandas, shared this yummy copycat Cafe Rio chicken recipe that we loved.  We usually get the pork when we go, but now I think I might like the chicken better. 

1/4 cup Olive oil
1/4 cup red wine vinegar
juice from two limes
1 1/2 t. black pepper
6 T. soy sauce
6 T. Worcestershire sauce
1 t. salt
2 cloves of garlic, minced
6 boneless, skinless chicken breasts

Blend all ingredients in a large resealable bag.  Place the chicken in and shake.  Marinade for 6 hours, but no longer, or the citrus juice will toughen the chicken.  Rotate the bag to get complete sides of chicken.  Grill.  Cut into strips.  Serve in burritos topped with rice, beans, cheese, guacamole, pico de gallo, and lime juice or over salads with Romaine lettuce and the previous toppings. 

Cafe Rio Dressing

Dressing

1 ranch dressing packet
½ C. buttermilk
½ C. Sour Cream
1C. Mayo
2 Tomatillos
1jalapeno I took the seeds out first
½ bunch cilantro
1-3 cloves garlic
Juice of 1 lime

Mix in blender and refrigerate 1 hour

Grandma's Granola

Our Grandma Evadean makes this yummy granola that I just love.  I made a few changes to make it a little more crunchy.  It's great to switch up the nuts or dried fruits for something different too.


1 cup raisins, craisins, dried cherries, or blueberries
1 cup slivered almonds, or other nuts
1 cup coconut
½ cup olive oil, mild is best
1 cup warm honey
4 cups oatmeal
1 cup Rice Krispies
1 cup powdered milk
½ t salt
1 t vanilla

Stir well by hand in large bowl. Spray pan and spread on cookie sheet.
Bake 300 for 15 min., stir, bake for 15 minutes, stir, and bake 15 more minutes, or until crunchy, but not too brown.  I taste it to see if it is crunchy enough.
Serve with your favorite yogurt, oatmeal, or as a snack.

Creamy Chicken and Rice Soup

Another delicious soup recipe.  This one just happens to come from my book club.  It is from Davyne Molifua.  Her food is always scrumptious!

1 medium onion, chopped

4 carrots, sliced

4 celery stalks, chopped

1 cube butter

1 c flour

8 c chicken broth

stir together til thick and bubbly

2 boxes uncle bens long grain wild rice, not instant, original recipe

4 c half & half

4 c boiled chicken breasts-cubed

2 t parsley flakes

1 t salt

1/2 t pepper

Chop onion, carrots and celery and saute in butter until vegetables are tender.  Add flour and stir until smooth.  Add chicken broth and stir until mixture comes to a boil and thickens.  Prepare rice according to package directions.  Add rice, half & half, chicken, parsley, salt and pepper.  Simmer until desired temperature.  

Butternut Squash Soup

1 chopped onion
1 T. butter
1 butternut squash, peeled and cubed
1 sweet potato, peeled and cubed
1 apple (I like fugi or gala)
3 c. chicken broth
1 t. salt
½  t. pepper
1 t. nutmeg
½ c. milk or cream
1/2  c. brown sugar

Brown onion in butter in a large pot.  Add squash, sweet potato, apple, salt and pepper.  Cover with water and cook until tender.   Remove from heat and drain.  Add chicken broth, nutmeg, cream and brown sugar. Puree in blender or with potato masher.

Pressure Cooker Method:
Place onion and butter in pressure cooker and brown. Add squash, sweet potato, apple, chicken broth, salt and pepper. Bring to pressure, reduce heat and cook for eight minutes.   Remove from heat and add nutmeg, cream and brown sugar. Puree in blender or with potato masher.

*Top with toasted pine nuts if desired.

Black Bean Salsa

I love this recipe from my good friend, Khyra.  It's super healthy and I love all the different flavors and textures in it. 

2 15 oz. can black beans, rinsed and drained
1 17 oz. bag frozen corn
2 large tomatoes, diced
1 large avocado, peeled and diced
1 small red onion, diced
1/4 c. chopped fresh cilantro
2 T. lime juice, add more if desired
1 T. red wine vinegar
salt and pepper to taste, I like to use at least 1 t. of salt

Mix all ingredients.  Cover and chill overnight if possible.  Taste and add more salt and pepper and/or lime juice if needed.  Serve with tortilla chips or in a tortilla with grilled chicken.

Peanut Butter Cupcakes

I've been dying to try this recipe ever since I pinned it and it was just as good as I'd hoped.  I opted to frost it with a chocolate frosting instead of a peanut butter frosting.  To finish it all off, I placed a mini Reeses on each cupcake.  These Reeses come in a small bag and are already unwrapped. 

Peanut Butter Chocolate Chip Cupcakes 1 cup unbleached all purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter, at room temperature
3/4 cup smooth all natural peanut butter, at room temperature
1/2 cup packed brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk
2 cups semi-sweet chocolate chips

For Cupcakes: Preheat oven to 350 degrees F. Combine milk and vanilla in small bowl. Combine flour, baking powder and salt in bowl. Beat Butter and sugars in mixer until light and fluffy. Add eggs and blend until smooth. Slowly mix in peanut butter. Add half the flour mixture and blend slowly. When fully incorporated, add milk mixture. Continue to blend slowly. Add remaining flour mixture and mis on low speed just until incorporated. Add chocolate chips and fold in by hand. Scoop into 12 lined baking cups and bake for about 22 minutes, or until tops spring back when lightly touched and the edges are golden brown.  For mini cupcakes, bake 12-15 minutes.

Yield: about 16 cupcakes

Chocolate Frosting

9.5 oz. bittersweet chocolate, finely chopped
6 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
2 cups confectioners’ sugar, sifted
4 tbsp. unsweetened Dutch-process cocoa powder
Pinch of salt
2/3 cup plus 1 tbsp. sour cream
Melt the chocolate in the microwave by heating in 20 second intervals and stirring between each. Set aside to cool until just barely warm. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes. Gradually mix in the confectioners’ sugar, cocoa powder and salt. Beat in the melted and cooled chocolate and then the sour cream. Continue beating until the mixture is smooth and well blended. Frost cupcakes immediately before the chocolate hardens and the frosting sets.
Yield: enough frosting for 2 dozen cupcakes

Recipe adapted from Recipe Snobs and Annie's Eats

GREAT HARVEST BREAD PUDDING BARS

A few weeks ago, I was talking to my mom on the phone.  She told me she had just gotten some bread pudding at Great Harvest and she would save me some.  I thought, "bread pudding?  Yeah whatever.  Great, Mom." AND THEN I TRIED IT.  Oh, baby, it's become my new obsession.   You really have to try them to understand.  Most bread pudding is a cinnamony, mushy, custardy mess, but Great Harvest has made bread pudding into bar form and topped it with a delicious glaze.  To me, it's kind of a mix between french toast and cinnamon rolls. Yum! I went to buy some the other day and they were out.  So I decided to try to make it myself.  And it worked!  I'm so excited about this recipe.  And so scared.  I was about 1 pound away from reaching my pre-pregnancy weight, but fear I may never get there now that I can create these bars of goodness at home.

Bread Pudding
11 cups cubed, stale Great Harvest Cinnamon Burst bread (about 2/3 a loaf)
3/4 c sugar
3 eggs
2 c cream
1 c milk
1/2 teaspoon cinnamon
1 teaspoon vanilla


Glaze
2 T butter
2 c powdered sugar
1 teaspoon vanilla
2-4 T milk

Grease 9x13 pan.  Add bread cubes.  (If your bread is not stale, place pan of bread in 180 degree oven and toss occasionally to dry out bread.) Whisk together sugar, eggs, cream, 1 cup milk, cinnamon, and vanilla in mixing bowl.  Pour mixture over bread.  Press down on bread crumbs to moisten. Refrigerate for about 2 hours. Bake at 350 degrees for 50-55 minutes or until slightly golden and middle is set.  Allow to cool slightly while you make the glaze.  To make glaze, beat ingredients in mixing bowl adding milk as needed.  Drizzle over slightly warm bread pudding.  Serve warm or cold.  Store in fridge.

Source: Make Your Taste Buds Dance Original Recipe

Lemonade Sparkle

three 2-liter bottles of grapefruit soda (available at Walmart)
two cans white grape juice concentrate
one can pink lemonade concentrate
lots of pebble ice (available from Sonic)

Combine ingredients and serve.

Chocolate Ganache

1 c. cream
2 T. butter
1 12 oz. bag chocolate chips

Heat cream and butter to almost simmering.  Remove from and pour over chocolate chips and whisk until smooth.  Refrigerate to get to the consistency you desire.

Works great for fondue.

California Pizza Kitchen BBQ Chicken Salad

Grilled BBQ Chicken

½ T. olive oil

½ T. minced garlic

2 t. soy sauce

2 t. salt

4 boneless chicken breasts

¼ c. Winger’s bbq sauce or bbq sauce (recipe below)

Combine olive oil, garlic, soy sauce, salt.  Place with chicken breasts in a gallon zip loc bag and marinate at least 15 minutes.  Grill chicken and cut into ¾ inch chunks.  Toss with bbq sauce.  Refrigerate.

BBQ Sauce

1 c. brown sugar

½ c. Franks Hot Sauce

Stir while heating on stove until sugar is dissolved. Allow to cool.

Salad

½ head iceberg lettuce

½ head romaine lettuce

12 large basil leaves—cut in ¼  inch strips.

1 lb jicama—cut in ¼ by ¼ by ¾ inch strips

3 T. chopped cilantro

2 lbs fresh tomatoes—cut into ½ inch chunks

2 c. shredded Monterey Jack Cheese

1 can black beans—drained

1 can sweet white corn kernels—drained

½ c. bbq sauce (recipe above)

1 package Hidden Valley Ranch Dressing—made according to pkg. directions
Tortilla Strips (Usually found near the croutons)

In a large salad bowl combine iceberg lettuce, romaine lettuce, basil, jicama, cilantro.  Serve with tomatoes, cheese, beans, corn and fried tortilla strips.  Drizzle with  sauce, ranch dressing, and tortilla strips.

Cookies and Cream Cupcakes

24 Oreo halves

2 1/4 c. flour

1 t. baking powder

1/2 t. salt

1 cube butter, softened

1 2/3 c. sugar

3 large egg whites

2 t. vanilla

1 c. milk

10 oreos, quartered (I did this in a bag)

Preheat to 350. Line pans with liners. Place an Oreo half in the bottom of each liner, cream side up. Combine butter and sugar and beat until light and fluffy. Blend in egg whites onat a time. Beat well. Blend in vanilla. Add dry ingredients until just combined. Add milk and mix until just combined. Fold in the Oreos that you quartered. Do not overmix.

Divide batter and fill 3/4 full. Bake for 18-20 min, rotating the pan halfway through baking.

Frost with cream cheese frosting.

Cream cheese frosting:

1 package cream cheese, softened

1 cube butter, softened

1 t. vanilla (clear looks best)

about 2 lb. powdered sugar (whole bag)

milk if needed to reach desired consistency

Pipe on cupcakes with a star tip, sprinkle with Oreo crumbs and a mini Oreo. (You can find these in snack canisters for kids for $1 at most stores.

Yield: 24 cupcakes

Recipe adapted from: Annie's Eats

Baked Oatmeal

I really love oatmeal for breakfast. It's healthy, more filling than cereal, and it's yummy. I usually just have a packet of whatever flavor oatmeal or have plain oatmeal with a ripe, sliced pear, almonds, and a little granola. I love the second variety, but this is even better. We loved this and I thought it tasted a lot like a cobbler.

3 cups oatmeal, quick or old-fashioned

3/4 cup brown sugar

1/4 cup oil

1/4 cup applesauce

1 cup milk

2 beaten eggs

1/2 t. vanilla

1/2 t. baking powder

1 t. salt

1 cup blueberries or blackberries

Preheat the oven to 350 degrees. Mix all ingredients together and pour into a greased 8x& baking pan. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Serve with a small amount of milk, it's best to warm the milk so that it doesn't make the oatmeal cold. You can also make without the berries and serve with fresh fruit, but I like it better with the blueberries baked in it. Enjoy!

TORTILLA SOUP

My cousin's wife has brought tortilla soup to our family Christmas Eve party the last few years. We all love it! Thanks, Nicole.

1 bunch green onions
1 yellow bell pepper
1 green bell pepper
3 chicken breasts
2 T olive oil
1 can ready-cut tomatoes
7 1/2 oz diced green chiles
14.5 oz can chicken broth
4-6 c water
7 3/4 oz can El Pato tomato sauce (yellow can found in Mexican food aisle)
1-2 cans corn
Lime juice
2 cans olives
3 small avocados
1-2 cans black beans
Tortilla chips
Grated Colby jack cheese
Sour cream


Sauté green onions, bell peppers, and cubed chicken breast in olive oil. Add tomatoes, green chiles, broth, water, tomato sauce, and corn. Simmer 20 minutes.

Remove from heat. Just before serving, add lime juice, olives (I like to leave them whole), cubed avocados, and beans. Layer soup with chips & cheese. Top with sour cream and enjoy.


Recipe from Nicole Long, with my own alterations

This soup freezes really well.

Annie's Reeses Pieces Filled Cookies

My sister, Annie, made these when she came to visit and we just loved them. They looked so perfect like we bought them at a bakery. Thanks Annie!
½ c. butter

¾ c. sugar
1/3 c. peanut butter
1 egg
½ t. vanilla
1 ¼ c. flour
½ t. baking soda
¼ t. salt
1 pack Reese’s Pieces

Cream together the first 3 ingredients, add egg and vanilla and mix. Add dry ingredients and mix. Add Reese’s Pieces.

Cook at 350 for 12-14 minutes.

Yield: 2 dozen