Monday, May 30, 2016



1 lb. Italian Sausage (We use HOT for the spice, but sub in the meat you’d like best!)
20 oz. Frozen Three-Cheese Tortellini (The Buitoni kind is in the specialty refrigerated case in the deli area of the grocery store. I pop them right in the freezer when I get home.)
32 oz. Low Sodium Chicken Broth
2 Cans Diced Tomatoes – The kind that are seasoned with basil, garlic & oregano. If you don’t have the seasoned ones, you’ll need to add in your own seasonings.
8 oz. Cream Cheese or Neufchâtel Cheese – We use the low fat kind when using cream cheese.
Grated Parmesan Cheese for topping!

How to make it :

Take your cream cheese or Neufchâtel out of the fridge, and let it sit while you quickly brown your meat.
Add the sausage and tortellini to your Crock Pot. Pour the tomatoes, liquid and all, and broth over the top. Add your cream cheese to the Pot in chunks.
Give your Crock Pot a good stir to get everything evenly distributed, making sure the liquids are adequately covering the tortellini.
Cook on LOW for a total of 3 1/2 – 4 hours. Stir at 1 1/2 hours, and again at 3 hours, removing the lid for the last 30 minutes of cooking. 
This will give the sauce some time to thicken up. You can leave the lid off longer if you need more thickening time, but stir every so often.

Friday, May 27, 2016



Ingredients

1/3 cup Soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce
1 teaspoon dried minced garlic


Preparation

1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. 
Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
2. Pour marinade over desired type of meat. 
Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Thursday, May 26, 2016



1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk

Frosting:
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups powdered sugar

How to make it :

Preheat oven to 275°F /135C.
Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2 tsp vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth
Spread on cooled cake.

Wednesday, May 25, 2016



Ingredients

1/4 c margarine
4 eggs
3/4 c white sugar
salt
2 c milk, 2%
2 tsp vanilla extract
1/2 c all purpose flour

Directions 

Put all ingredients into a blender. Blend for 30 seconds. 
Pour into buttered 9 inch pie pan. Sprinkle with nutmeg.
Bake at 350 degrees for 45 minutes. The flour will settle to make its own crust.

Tuesday, May 24, 2016



Ingredients

2-4 boneless skinless chicken breasts 
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil

Directions

Preheat oven to 500°F and lightly grease a casserole dish. 
I placed a layer of tinfoil down first then sprayed it with cooking spray which helped a lot when it came time to clean up.
In small sauté pan, sauté garlic with the oil until tender.  
Remove from heat and stir in brown sugar.
Place chicken breasts in the prepared baking dish and cover with the garlic and brown sugar mixture.
Add salt and pepper to taste.
Bake uncovered for 15-30 minutes. 


Ingredients

1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika

Directions

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.
Spread melted butter around the bottom of the pan. 
Lightly spray the pan, if needed, to make sure that there are no dry spots.
Shake excess milk off of chicken and completely coat each piece with the seasoning mix. 
You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.
Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.
ENJOY!


INGREDIENTS

For the Cake:
1 stick salted butter, room temperature (I used unsalted and added 1/2 tsp. salt)
1 cup canola oil
1 cup sugar
5 whole egg, separated
1 Tbsp. pure vanilla extract
1 cup sweetened flaked coconut
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 cup buttermilk
For the Frosting:
2 packages (8 oz.) cream cheese, room temperature
1 stick salted butter, at room temperature (you can add a pinch of salt if you use unsalted butter)
2 tsp. pure vanilla extract
6 cups powdered sugar
1 cup chopped pecans (could be toasted for extra flavor)
1 cup sweetened flaked coconut
several squeezes fresh lemon juice (about half a lemon, optional but highly recommended)
1/2 cup sweetened flaked coconut, toasted (for topping the cake, optional)

DIRECTIONS

1. Preheat oven to 350 F. Butter and flour 3, 9-in. round cake pans.
2. In a medium bowl, beat egg whites until stiff and set aside.
3. In a large bowl, cream butter, oil, and sugar until light and fluffy. Mix in egg yolks, vanilla, and coconut.
4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt (if using).
5. Alternate adding the buttermilk and dry ingredients to the wet ingredients. 
Mix until just combined. Fold in the egg whites.
6. Pour evenly into the three prepared pans. Sprinkle the top of each with 1 Tbsp. sugar.
7. Bake in preheated oven for 16-22 minutes, until a toothpick inserted into the center of the cake comes out clean. 
Cool on a wire rack for 15 minutes before removing from the pan to cool completely
8. To make the frosting, in a large bowl cream butter and cream cheese until light and fluffy. 
Add the vanilla and lemon juice. 
Add the powdered sugar slowly, beating until smooth and creamy. Stir in the pecans and coconut. Store in the refrigerator until the cake has cooled completely and is ready to frost. Sprinkle the top of the frosted cake with toasted coconut (optional) and serve.

Makes 1 9-in. round, 3-layer cake.

Monday, May 23, 2016



Ingredients

8 boneless, skinless chicken breasts (thin-sliced)
4 cups of sliced mushrooms (or more!)
2 cans of cream of mushroom soup (10 ¾ oz cans)
3/4 cup of chicken broth
1 cup of Italian flavored bread crumbs
1 cup of shredded mozzarella cheese
2 tablespoons of butter
3 eggs, beaten
2 teaspoons of olive oil
1 teaspoon of minced garlic
1 teaspoon of garlic powder
1 teaspoon of dry basil
1 teaspoon of dry rosemary
Salt and black pepper to taste

Instructions

Preheat oven to 350 degrees F.
In a large skillet, heat olive oil on medium heat. 
Add minced garlic and mushrooms to pan. Sprinkle salt and pepper to taste. 
Cook until mushrooms are soft and cooked through, approximately 5-7 minutes. 
Remove mushrooms from heat and evenly spread inside a large, deep baking pan. 
Meanwhile, heat butter in a large skillet on medium-high heat. 
Mix eggs with garlic powder, dry basil, and dry rosemary in a small bowl. 
Dip chicken in egg mixture, then coat both sides entirely with bread crumbs. 
Place chicken in pan, and cook chicken until golden brown on both sides, approximately 3-4 minutes per side. 
(Tip: make sure chicken is dry before dipping in egg mixture to ensure breading stays on while cooking!)
When finished cooking, place chicken over mushrooms in baking pan.
Mix cream of mushroom soup with chicken broth in separate bowl, and then pour over chicken. 
Then, evenly sprinkle mozzarella cheese over chicken. Bake in preheated oven for 25-30 minutes.
Remove from oven and then serve this delicious Chicken with Mushrooms and Mozzarella recipe!


Ingredients

1/2 onion sliced
1 can diced green chilis
1.5 lb frozen, sliced, seasoned chicken breast
1/4 cup cream cheese
1 cup milk
1 cup chicken broth
1/4 cup green salsa
1 cup shredded Monterey jack cheese
8 flour tortillas
1 cup shredded cheddar or Monterey jack

Directions

In a large skillet, cook onions and green chilis until tender. 
Add the chicken and heat through. 
Add milk, chicken broth, green salsa, cream cheese and first helping of cheese. 
Stir and cook until slightly thickened and all cheese is melted, which is about 10 minutes. 
Turn off and let sit while you prepare the dish. 
In a 2 quart baking dish, sprayed with Pam, lay out 4 tortillas. 
After the mixture has sat for about 10 minutes, spoon half of the mixture in dish and layer with the other 4 tortillas. 
Pour remaining mixture on and top with the rest of the cheese. Cook at 350 until browned and bubbly. Enjoy!

Sunday, May 22, 2016



1/4 cup (4 tablespoons) butter, melted
3/4 cup packed light brown sugar
10 slices of thick-cut french bread
8 eggs, slightly beaten
1 cup milk
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup pecans, measured then chopped
maple syrup and/or powdered sugar for topping (optional)

Directions:

In a small bowl, combine melted butter and brown sugar. Pour on the bottom of a 9×13 baking dish.
Arrange slices of bread in the baking dish, overlapping if necessary.
Combine eggs, milk, vanilla extract, cinnamon, ginger, and salt in a bowl and pour evenly over bread slices.
Sprinkle chopped pecans over bread slices.
Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.
In the morning, take the baking dish out of the refrigerator and let sit on the counter for at least 10 minutes – while you preheat your oven to 350 degrees.
Bake for 30-35 minutes. If the top starts browning too quickly, place a piece of aluminum foil loosely over the top of the pan for the last 10 minutes or so.
You want it to cook long enough to make sure the bottom part is cooked, but don’t dry it out completely.
Remove from oven and let cool slightly before serving. Serve with maple syrup and/or powdered sugar, if desired.


Ingredients

1 medium onion, chopped
1 green bell pepper, chopped
1 tablespoon oil
1 lb. ground meat
1/2 cup bread crumbs
1 egg
Several dashes salt and pepper
1/2 teaspoon garlic powder
3 tablespoons Worcestershire sauce
6 slices provolone cheese

Instructions

Preheat the oven to 350°F. 
In a skillet, sauté the onion and pepper in the oil until tender. 
Combine these veggies with the remaining ingredients except the cheese in a bowl. 
Place half of this mixture into a greased loaf pan and top with 3 of the slices of provolone cheese. 
Repeat so you have two meat-cheese layers.
Bake for 45 minutes (the internal temperature of the meat should reach 165°F). 
Allow the meatloaf to sit for 5 minutes before slicing and serving. Yield: 4-5 servings.

Saturday, May 21, 2016



INGREDIENTS

2 1/2 cups warm water
2 Tbs. yeast
3 Tbs. sugar
2 Tbs. white vinegar
1 Tbs. salt
1/3 cup oil
6 1/2 - 7 cups flour 
1 egg, well beaten
1 Tbs. water

DIRECTIONS

Recipe makes two large loaves. In a large mixing bowl add the water, yeast and sugar. 
Let sit until bubbly, about 3-5 minutes. 
Then add the vinegar, salt, oil and flour, one cup at a time. 
Knead on medium speed for 10 minutes. 
Place the dough into a greased bowl and let it raise to the top, punch it down and raise again, repeated 2-5 times.  
Once this has been done multiple times put the dough on a greased countertop and divide into 2 sections. 
Spray a cookie sheet with cooking spray and sprinkle a thin layer of cornmeal on the bottom of the sheet. 
Roll the dough balls into long french bread shapes. 
Place on the cornmeal covered cookie sheet and slash the tops of the bread diagonally with a very sharp knife. 
Combine the egg and water together and beat well. 
Take a brush and spread the egg and water mixture over the bread loaves, this will make the crust crunchy, shiny and golden brown during baking. 
Let the loaves rise for 30 minutes or until doubled. Preheat the oven to 375 degrees and bake for 25-30 minutes. 

Friday, May 20, 2016



Ingredients

1 to 1 1/2 lb top sirloin steak, cut in thin strips
1 teaspoon dried oregano
1 teaspoon Cavender’s All Purpose Greek Seasoning 
1/2 teaspoon salt and pepper
2 large onions, sliced
8 fresh baby portabella mushrooms, sliced
2 tablespoons butter
5 tablespoons olive oil or canola oil, divided
Pitas

Directions

For the onions-Heat a skillet on medium low heat. Add the butter and 2 tablespoons of oil. 
Once the butter has melted, throw in the onions. Stir frequently. 
The onions should cook down for at least 30 mins. 
you may need to adjust the temperature if the onions begin to brown to soon. 
The key is low and slow.
While the onions cook, move onto preparing and cooking the steak.
For the steak-Combine sliced steak, oregano, cavender, salt and pepper in a ziploc bag. 
Mix until the seasoning has evenly coated the steak. 
Heat 1 tablespoon of oil in a cast iron skillet over medium high heat. 
Sear sliced steak in batches for 1 to 2 minutes per side depending on how done you like your steak. 
Do not over crowd the pan. Add 1 tablespoon of oil if the pan gets to dry. 
Once the steak is cooked, throw your mushrooms in the pan and saute until tender.
Assemble the pitas with steak, onions and mushrooms.

Wednesday, May 18, 2016




Ingredients

1 box yellow cake mix
8 ounce tub sour cream
4 eggs
3/4 c. vegetable oil
1 c brown sugar
1 Tbsp ground cinnamon
2 c. powdered sugar
4 Tbsp. milk
1 Tbsp. vanilla

Directions

Preheat oven to 325.  Prepare 9 x 13 pan.
In large mixing bowl, combine cake mix, eggs, oil, and sour cream.  
Stir by hand until large lumps are gone.  There will still be some lumps but that's ok.
Pour half the batter into the pan.
Now, in a medium bowl.  Take your brown sugar and cinnamon and combine.
Mix up your brown sugar and cinnamon really well.
Sprinkle the brown sugar mixture all over the batter in the cake pan.
Don't do what I did below. Be sure to get that cinnamon mixture all the way to the edge of the pan.
Now carefully spread the other half of the batter on  top.
Don't be afraid, it's gonna get really uncomfortable.
All the batter and stuff is gonna get all mixed together and you're gonna think you are doing it all wrong.
But don't worry how it looks.  Trust me.
Once it's all spread around, take a butter knife and twirl it all through the batter, so it gets all swirly and stuff.
Bake for 40 minutes or until a toothpick comes out clean.
Just when it's about done baking, mix together your powdered sugar, vanilla and milk.
I always use a fork to be sure all the little clumps get broken up.
Once the cake comes out of the oven, waste no time at all.
Pour this powdered sugar mixture over the warm cake.
Now sit back and wait for the wonderful crackle to appear.
Oh that honey bun topping.
Try your hardest to wait about 15 minutes before you cut into her.
I know it's gonna be hard waiting, especially if you have a nice cup of coffee sitting there.
But once it's time, close your eyes, and see if it takes you back to your Honey Bun days.
And if you don't have any Honey Bun memories, then start those memories today, right now.

Sunday, May 15, 2016



Ingredients

1 lb. hot sausage (pork or turkey)
1 (8 oz.) package cream cheese
2 packages crescent rolls
Dash salt & ground black pepper

Directions 

In a saute pan, brown sausage; drain. 
Add a dash of salt and pepper. Blend in cream cheese until the cream cheese is melted.
Unroll one package of crescent rolls and place on a baking sheet. 
With your fingers, gently press the seams together to seal them. 
Spread the sausage mixture evenly over the crescent roll dough, leaving about a 1/2-inch border along the edges.
Unroll the remaining package of crescent rolls and place on top of the sausage mixture. 
Press the edges together to seal. Gently press the seams together.
Bake at 375 degrees for about 20 minutes, or until crescent roll dough is golden brown.
Cut into small squares and serve.  
(A pizza cutter makes really quick and easy work of the cutting.)

Friday, May 13, 2016



Ingredients

2 Cans of Pizza Dough or Biscuits
2 cups Mozzarella cheese (or your favorite cheese)
2 tablespoons of a really good Italian seasoning (link in post) or parsley flakes
⅓ cup olive oil
1 – 8 oz package of pepperoni (we used the turkey)
1 cup Parmesean cheese
Optional: Add a ½ teaspoon of fresh garlic or garlic powder (it’s amazing)

Instructions

Preheat the oven to 350 degrees
Cut pizza dough or biscuits into quarters (as shown in the photo)
Cut the pepperoni into smaller pieces
Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough
Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked) TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly be sure to leave it in another 5 minutes at a time until it’s done.
Flip over on to a plate while it’s still hot.
Serve with a side sauce and enjoy!

Thursday, May 12, 2016



Ingredients

1 box vanilla cake mix (15.25 oz.)
1 box instant coconut pudding (3.4 ounce)
1 cup sour cream
4 eggs
2 teaspoons coconut extract
1/2 cup canola oil
1 cup unsweetened coconut milk
1 1/2 cups shredded coconut + extra for garnish
1/2 cup dark chocolate chips
1/4 cup white chocolate chips
1 1/2 teaspoons shortening
Cool Whip (optional)
egg shaped candies for garnish (optional)
Get Ingredients

Instructions

Place the cake mix, dry instant pudding mix, sour cream, extract, eggs, oil, and milk in a mixing bowl. 
Beat for 1 minute on low speed and 2 minutes on medium speed. 
Stir the shredded coconut in by hand.
Spoon the batter into a greased 12 inch bundt cake. 
Bake at 350 degrees for 55-60 minutes. 
Cool in the pan for 15 minutes, then flip out onto a plate to cool completely.
Place the chocolate chips and 1 teaspoon shortening in a microwave safe bowl. 
Heat for 1 minute. Stir until melted and creamy. 
Spoon into a plastic baggie and cut one tip off. 
Drizzle over the cooled cake. Repeat with the white chips and remaining shortening. 
Let set. Cut cake into wedges. Serve with Cool Whip, extra coconut, and egg candies if desired. 
Store cake in a sealed container. Makes about 14 slices.

Wednesday, May 11, 2016



This recipe is easy and fairly cheap. 
First, brown a pound of ground beef with diced onions, cumin and salt and pepper to taste. 
After you have browned the beef, drain it and put it into a bowl. 
Mix in a can of cream of mushroom soup and half a can of Ro-tel tomatoes. 
You can buy any kind of Ro-tel that you like, but I prefer chunky. 
Now, we’re almost done and ready to enjoy our cheesy, creamy, Mexican food! 
Layer a lightly-greased loaf pan with crushed up corn tortilla chips until it covers the bottom of the pan. 
Then, dump half of the meat mixture on top and then shredded cheddar cheese on top of that. 
Then, repeat so that now you have 2 layers of each! Bake at 350 for about 10 minutes or until the cheese is warm and bubbly.
You can top this dish with anything that your little heart desires such as shredded lettuce, chopped tomatoes, sour cream, more cheese, green onions, or just eat it plain and easy.
I like to keep a little meat on my bones, so I added a little dollop of sour cream ;)! I hope you enjoy this easy, affordable dish.

Tuesday, May 10, 2016



Ingredients

Crack Cake:
1 box Duncan Hines yellow cake mix
1/4 c brown sugar
1/4 c white sugar
1 box vanilla pudding instant mix
2 teaspoons cinnamon
4 eggs
3/4 c water
3/4 c oil
1/2 c white wine (really any kind)

Directions

Preheat oven to 350 degrees.
Mix the above ingredients by hand or hand mixer.
Grease a bundt pan.
Pour into pan.
Bake for one hour.
When cake comes out of the oven...
Melt 1 stick butter into 1 cup sugar and 1/4 cup wine.
Pour over hot cake.
Cool.
Flip out of pan onto plate and serve.


INGREDIENTS:

2/3 cup mayonnaise
2/3 cup sour cream
1 teaspoon grated onion
1 tablespoon lemon juice
1 teaspoon sugar
1 pinch salt
1 can pineapple chunk, drained
1 cup shredded carrot
2 cups shredded cabbage

DIRECTIONS:

Mix and chill. (Best if chilled overnight)
Bron: Foodies TV
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

Monday, May 9, 2016




Ingredients

2 c all purpose flour 
2 c sugar 
2 eggs 
1 tsp baking soda 
1 tsp vanilla 
pinch salt 
1 - 20 oz can of crushed pineapple ( undrained ) in it's own juice - not syrup 
1 c chopped nuts, optional 
CREAM CHEESE FROSTING
1/2 c butter or 1 stick 
1 - 8 oz cream cheese, softened 
1 tsp vanilla 
1 1/2 c confectioners' sugar 
coconut for garnish - optional 

Directions

Preheat oven to 350 degree F.
Mix all of the cake ingredients together in a bowl. 
Pour into a greased 9X13 inch pan and bake at 350 for 35 - 40 minutes (until top is golden brown).
Frosting:
Beat butter, cream cheese and vanilla together until creamy. 
Gradually mix in powdered sugar.
Frost cake with cream cheese frosting while still warm. 
Sprinkle with chopped nuts if desired.
Enjoy!

Saturday, May 7, 2016



Ingredients

Banana Cupcakes
1½ Cup all purpose flour
¾ Cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1½ Cup mashed bananas (about 3 bananas)
¼ Cup vegetable oil
1 teaspoon vanilla bean paste or extract
1 egg, lightly beaten
Brown Sugar Frosting
2½ Tablespoon all purpose flour
½ Cup milk
½ teaspoon vanilla bean paste or extract
½ Cup unsalted butter, room temp
½ Cup packed brown sugar

Instructions

Banana Cupcakes
Preheat oven to 350 degrees, line muffin tin with wrappers, set aside. 
In a large bowl, add the flour, sugar, baking powder, baking soda and salt. 
Whisk to combine. Set aside.
In a medium sized bowl, add in the remaining ingredients. 
Stir to combine, add the wet mixture to the dry and stir until just combined and no dry spots. 
Divide the batter among the 12 cupcakes wrappers, about ⅔ of the way full. 
Bake for 17-19 minutes, until a toothpick inserted comes out mostly clean. 
Place on wired rack for 5 minutes, take out and place directly on rack to cool completely.
Brown Sugar Frosting
In a small saucepan, whisk the flour into the milk and cook over medium heat, whisking continuously until thick. 
Remove from heat, stir in the vanilla and let cool to room temp.
With a hand mixer or stand mixer, cream the butter and sugar until light and fluffy and there is no graininess left. 
Add in the cooled milk mixture and beat it on high speed until a whipped cream consistency. 
This can take a while, do not give up! Well worth the effort. Frosting cupcakes and enjoy! 

Friday, May 6, 2016


    Ingredient

    3-4 boneless, skinless chicken breasts
    1 can cream of chicken soup
    1 can cream of cheddar soup
    1 1/2 cup chicken broth
    1/2 tsp salt
    2-3 tsp garlic powder
    3/4 cup sour cream
    6 cups broccoli florets, cooked
    Rice, cooked

    Directions:


    Add the cream of chicken, cream of cheddar, chicken broth, salt, and garlic powder to the slow cooker. Stir until mixed thoroughly. Add in the chicken. Place lid on slow cooker and allow to cook on low 6-7 hours, high 3-4. Once chicken is cooked, shred with two forks. Add in sour cream and cooked broccoli. Allow to cook on low an additional 20-30 minutes. Serve over rice!





    Ingredient

    12 eggs
    1 bag of frozen hash browns
    1 16oz roll of sausage (I used Jimmy Dean HOT)
    16 oz of shredded cheddar cheese
    1 cup of Milk
    Salt and Pepper to taste
    Optional items: If I make this again, this is what I would add!
    1 bell pepper (red or green)
    1/2 white onion, chopped
    Tabasco sauce

    Directions:


    Brown your sausage and set aside. If you are using the onion, go ahead and add it to the sausage while browning.
    Spray the bottom of the crock pot with cooking spray and layer your hash browns on the bottom.
    Shred your cheese, if not done already, and chop your bell pepper. (It looks like a lot of cheese, but it isn’t too much for the scramble)
    In a medium bowl, crack your eggs and whisk them together.
    Slowly add the milk and Tabasco sauce, and add in salt and pepper. A good amount of pepper is needed.
    Layer the sausage on top of the hash browns, then the bell pepper, and lastly the cheese on top of that.
    Mix it all together before you add the egg mixture.
    Pour the egg mixture over the top and mix it until even.
    Cover and cook on low overnight, or for 6-8 hours.
    When you wake up, you can serve it alone, or you can make breakfast burritos out of it. We did both, and it was so tasty.
    As I mentioned before, when I make this again, I will add the bell pepper, Tabasco, and onion. I think it will give it more texture and flavor.
    It will serve 6-10 people, depending on portion size.
    Enjoy your Sunday and don’t forget to spend some quality time with your family.




Wednesday, May 4, 2016


    Ingredient

    2 cancream of chicken soup
    2 canchicken broth (15oz each)
    1 stickbutter or margerine
    1 lbchicken breasts (fresh or frozen)
    1 packagesfrozen egg noodles (24 oz) I used Reames.

    Instructions


    In crockpot put chicken on bottom. Pour the chicken broth and soup on top. Then top that with the stick of butter. Put the crockpot on low for 6-7 hours.
    Take the chicken out and shred. Put back in crockpot.
    Add the frozen noodles and cook for 2 more hours. (I stir every 30 minutes until done.)



Monday, May 2, 2016


    Ingredient

    2 c leftover mashed potatoes
    1/4 c grated cheddar
    1/4 c grated Mexican cheese mix
    1 pinch grated cheddar
    1 pinch grated Mexican cheese mix
    salt and pepper to taste
    1 egg
    1/2 c bread crumbs, dry (maybe a little less)

    Directions


    Mix together potatoes, 1/4 cup of each cheese, salt pepper, egg and bread crumbs.
    Melt a pat of butter in a glass pie dish. This will keep potatoes from sticking and add flavor. Place potato mixture in dish and spread evenly.
    Top with remaining pinches of cheeses and bake for 30 min. @ 400.




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