Saturday, May 31, 2014

Two Timin Pasta

1 box penne pasta (or any other shape pasta)
1 (15 oz.) jar Alfredo sauce (I used roasted Garlic)
1 (24oz.) jar Marinara sauce (I used basil and olive oil)
2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese

1.Cook pasta according to directions and drain. 
2. Mix the sauces together in a large bowl.
3.Add the mozzarella and stir to combine.  Then toss in the penne and toss to coat.
4.Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly.  5.Remove from oven and sprinkle with shredded parmesan cheese and bake for another 5 minutes. 

* I thought that this was so yummy but it did taste best the day it was made so if you have a smaller family maybe only make a half batch. The leftovers were kinda dry and did not have the same flavor.

Friday, May 30, 2014

Breakfast Tator Tot Casserole

1/2 lb. cubed ham
1/2lb Cooked Bacon
2 cups shredded cheddar cheese
2 cups milk
6 eggs
2 lbs. frozen seasoned tater tots
Lawry's seasoning

Preheat oven to 350 degrees.

Spread the ham and bacon evenly on the bottom of a 9 x 13" pan. Top with shredded cheese. 

In a large bowl, beat together the milk and eggs. Pour over the cheese.

Top with frozen tater tots. Sprinkle top with desired amount of salt, pepper and Lawry's.

Bake for around 80 -85 minutes or until eggs are set up in middle tater tots are browned and cheese is melted. Cool for 10 minutes before serving.

Thursday, May 29, 2014

Amish Baked Chicken

1/2 cup flour
1/2 Tablespoon paprika
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons onion powder
2 teaspoons garlic powder
Chicken legs and thighs 3-4lbs

In a shallow pie pan combine flour and spices. Blend well!

Dredge chicken in flour mixture and then place on baking sheet skin side down.

Bake at 375 degrees for 45 to 60 minutes or until chicken is cooked through Flip chicken once, half way through cooking.

* I used a mix of thighs and legs and I skinned the thighs before I cooked them. We all loved this chicken it came out super moist and had a great crisp to the chicken. Make sure that you flip it over once half way thru. I will for sure make this again. So easy and makes plenty of food.

Wednesday, May 28, 2014

Chicken Chimichangas with Sour cream sauce

2 Large skinless boneless chicken breasts
3 Cups water
1/2 tsp salt
1/2 tsp cumin
1T chili powder
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cayenne pepper
1 7oz can green chilies divided
1/2 cup onion
3 lg cloves garlic

Sour cream sauce
2T butter
2T flour
1 C water
1 Cube chicken bouillon
1/2 C sour cream

Oil for frying
8 Tortillas
8oz Monterrey jack cheese

  1. Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes. After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green chilies. Remove the chicken, shred with two forks, and return to the onion mixture.
  2. Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm.

  1. Heat oil in a deep-fryer or large saucepan to 375 degrees F
  2. Place a tortilla onto your work surface, then spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle about 1 ounce of the Monterey Jack cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients.
  3. Cook the chimichangas, 2 at a time, in the hot oil until they are crisp and golden brown on both sides, about 1 minute per side. Drain on a paper towel-lined plate, and remove toothpicks. Top with sour cream sauce to serve.

* These were so good and so easy to make. We even added some Spanish rice to the filling of the chimichangas and topped with some pickled jalapenos. Would make again and the sour cream sauce was great we added some of it to our rice as a side dish as well.

Tuesday, May 27, 2014

Oven Baked Ribs

  • 2 whole slabs pork baby back ribs, silver skin removed
  • Dry Rub:
  • 8 tablespoons light brown sugar, tightly packed
  • 2 tablespoons kosher salt 
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon smoked paprika or regular paprika
  • 1/2 teaspoon Old Bay seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1-2 cups BBQ sauce 

  1. In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil or a double layer of regular tin foil, shiny side down. Sprinkle each side of the ribs generously with the dry rub. Pat the dry rub into the meat. Wrap the ribs tightly in the foil and refrigerate the ribs for a minimum of 8 hours or overnight and up to 48 hours.

  1. When ready to bake the ribs, preheat oven to 250 degrees F.
  2. Place the ribs (still in the foil packets) on a foil lined baking sheet and bake the ribs in the oven for 4-6 hours or until tender when picked up with tongs. 

  1. Remove ribs from foil and place on another foil lined baking sheet. Brush with your favorite BBQ sauce and broil until charred and bubbly. 

* I got this recipe from melskitchencafe I used sweet baby rays original bbq sauce. The rub has some good spice to it so the sweet bbq sauce helped to tame that down. I thought that these were good. They were not as tender as when I make them in the crockpot so I think that I will stick to that way but I loved the rub and will use that recipe again.

Monday, May 26, 2014

Peanut Butter Oatmeal Dream Bars

1 cup melted butter 
1 cup brown sugar 
1 teaspoon baking soda
2 1/4 cups Quick Cooking oatmeal (NOT instant)
1 1/2 cups flour
1 teaspoon salt
1/2  cup peanut butter
1 can sweetened condensed milk
1 King size Reese’s Peanut Butter Cup candy bars, roughly chopped
1 cup Milk Chocolate Chips (I also added 1/2 C peanut butter chips to the top)
1.Preheat oven to 350.
2.Line a 9×13 pan with tin foil and spray lighlty with PAM. 
3.In a medium mixing bowl, stir together melted butter, sugar, soda, oatmeal, flour & salt until it’s crumbly.

4.Set aside about 1 cup or a little more.
5.Press the rest of the crust into prepared pan. Bake crust for 10 minutes.

6.While crust is cooking, in a small bowl, stir together the peanut butter and sweetened condensed milk.
7.Once crust has baked, evenly pour and spread peanut butter filling over the baked crust.Be gentle so you don’t pull up the warm crust while you spread the filling.  

8.Evenly sprinkle the reserved crumbs on top of the peanut butter and sweetened condensed milk mixture. Bake at 350 for about 15 minutes.

9.After 15 minutes, remove from oven and sprinkle the chopped candy bars and chocolate chips evenly over the top. Return to oven to bake for another 5-10 minutes or until topping is light golden brown and candy bars/chips are melting. 

10.Allow to cool to make cutting easy.

*Best eaten the day they are made.

Sunday, May 25, 2014

Honey Mustard Corned Beef

3 lb corned beef
1/4 cup of honey
1/4 cup of whole grain mustard
2 tbsp light brown sugar
1.Preheat the oven to 350 degrees. Layer a large piece of tin foil in a baking pan then place the corned beef fat side up on top of the foil.
2.Combine the mustard and honey together and mix until well combined. Pour 1/4 of the sauce into a serving dish and set aside for dipping. Spread the remaining honey mustard mixture evenly over the corned beef. Next, sprinkle the brown sugar on top evenly.
3.Wrap the corned beef with foil so that space is left in between the corned beef and the tin foil. Place into the oven and bake for 2 hours.

4.Open the foil and broil the corned beef for 2-3 minutes, until the top is bubbly and lightly browned. Watch carefully so it doesn't burn. Let the corned beef rest for at least 10 minutes before slicing across the grain of the meat. Serve with the reserved honey mustard sauce.

* I got this recipe from fortheloveofcooking I am not a big fan of corned beef but my husband insists that we make it at least once a year for St Patricks day. He really liked the mustard sauce on this.I think that if I made it again I would do it in the slow cooker so that it was a little more tender but still use the mustard sauce. 

Saturday, May 24, 2014

Buttery Garlic Red Potatos

6-7 Med red potatos
1/4 C melted butter
1 tsp season salt
1 tsp paprika
1 tsp dried parsley
1 tsp minced garic

1. cube potato's and set aside
2. In a small bowl combine all of the remaining ingredients.
3. Mix the potatos with the sauce until well combined.
4. Pour mixture onto a foil lined cookie sheet

5. Bake a 350 for 1 hour flipping half way thru or until crispy

* I loved these potatos and they were so easy to make. I made a sour cream dill sauce to go over the top and everyone loved them. Will for sure make again.

Friday, May 23, 2014

Blueberry Banana Pancake Bread

2 eggs
1/3 c. sugar
1/4 c. water
1 tsp. vanilla
3/4 c. mashed bananas, about 2 large
1/2 c. vegetable oil
2 c. blueberry pancake mix
1 tsp. cinnamon

Cinnamon Sugar Topping 
1/4 c. sugar mixed with 1 tsp. cinnamon

1.Preheat oven to 350 degrees.  In a medium bowl, whisk together eggs, sugar and water.  Add the vanilla, mashed bananas and vegetable oil and whisk until well combined.  Add the pancake mix and cinnamon and mix together until just combined. 

2.Divide batter between a well-greased bread pan or mini bread pan and sprinkle the tops with the cinnamon and sugar mixture. Bake regular bread for 45-50 minutes or minis for 25-30 minutes or until toothpick comes out clean.  

* I got this recipe from one of my favorite bloggers eatcakefordinner I thought that it was pretty good but I didnt love it for some reason. I think that I will try it again as muffins and see if I like that better. I am not sure what it was about it. My boys loved it and ate it up no problem.

Thursday, May 22, 2014

Cookie Sticks

1/2 cup butter
1/2 cup brown sugar
1/3 cup water 
1 egg 
1 box yellow cake mix 
2 cups chocolate chips (Used a combo of white,milk and semi sweet chips to make 2cups)
1 cup chopped walnuts( Did not use)

1. In a mixing bowl, using an electric mixer, cream together the butter and sugar.
2. Add the water and egg Then the yellow cake mix and combine well. 
3.Stir in the chocolate chips and chopped walnuts.
4. Pour mixture into a 9 X 13 size pan that has been sprayed with non-stick cooking spray. 

5.Bake in a 350 degree oven for 30 to 35 minutes or until a knife inserted into the center comes out clean.

Wednesday, May 21, 2014

Mint Chocolate Chip Pancakes

  •    1 1/3 cup flour
  •   1 tablespoon sugar
  •   1 teaspoon baking powder
  •   1/2 teaspoon baking soda
  •   1/2 teaspoon salt
  •   1 cup buttermilk
  •   1 large egg
  •   2 tablespoons butter, melted
  •   1/2 teaspoon pure vanilla extract
  •   1/2 teaspoon pure mint extract (I did not use this I used andes mint chocolate chips     1/4-1/2 Cup of those)
  •    3 to 4 drops green food coloring 
  1. Mix together flour, sugar, baking powder, baking soda, and salt into a bowl.
  2. Whisk together buttermilk, egg, butter, extracts, and food coloring  in a small bowl. Add to dry ingredients and stir until mixed well. Stir in chocolate chips.

  1. Heat a large skillet over medium heat. Pour about 1/4 cup of pancake batter onto skillet for each pancake.. Cook for 1 to 2 minutes, until bottom is golden brown and edges begin to bubble, then carefully flip and cook on the other side for 1 to 2 more minutes.

* I got this recipe from theidearoom like I added up top I did not use the mint extract I subbed andes mint chocolate chips and that gave it plenty of mint flavor. I thought that these were good but to sweet for breakfast I dont think that I would make them again.

Tuesday, May 20, 2014

Green Velvet Cookies

1 box German chocolate cake mix
2 eggs
1/2 cup oil
1/2 bottle green food coloring
1 can whipped cream cheese frosting
About 2/3 cup marshmallow charms
Rainbow sprinkles, optional
1. Preheat oven to 350 degrees F. Lightly grease two cookie sheets.
2. In a large bowl, mix the cake mix, eggs, oil and food coloring with a rubber spatula, stirring until everything is combined and a thick dough is achieved.

3. Portion batter by the heaping Tablespoonful onto greased cookie sheets, about an inch apart, and bake for approx. 10 minutes, rotating pans halfway through baking time, until set. Allow to cool on cookie sheets about 5 minutes before transferring to wire racks to cool completely.

4. Spread a heaping blob of frosting onto the tops of the cooled cookies. Sprinkle with the marshmallow charms and sprinkles, if desired. Store airtight for up to 2 days. 

* These were so fun to make for St Patricks day. The dough it very hard to mix because its so thick. But they bake up chewy and soft. I used cool whip cream cheese frosting on top of these and the lucky charm cereal. These taste best the day they are made.

Monday, May 19, 2014

Creamy Taco Shells

  • 1 Tbsp. olive oil
  • 1 large red onion, diced
  • 1 clove garlic, minced
  • 1 pound lean ground beef
  • 4 Tbsp. taco seasoning 
  • 1 (28-oz) can petite-diced tomatoes, undrained
  • 2 (14-oz) cans black beans, drained & rinsed
  • 3 cups water
  • 1 (13.25-oz) box  medium shells 
  • ½ cup light sour cream
  • 3 ounces light cream cheese
  • salt and pepper
  1. Heat olive oil over medium heat in large saucepan. Add diced onion and cook for 3-5 minutes, until softened. Add garlic and cook until fragrant, about 1 minute.
  2. Add ground beef and cook until no longer pink. Add in taco seasoning and salt and pepper to taste.
  3. Stir in tomatoes, black beans and water. Add in uncooked pasta. Cover and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally until pasta is tender, about 20 minutes.

  1. Once pasta is cooked, add in cream cheese and sour cream. Stir until combined and creamy. Season with salt and pepper.

* I thought that this was really good it was really quick to make but I would cut the recipe in half. It made a ton of pasta so you would be just fine cutting it in half. Other then that I stuck with the recipe.

Sunday, May 18, 2014

Baked Potato Casserole

  • 8 med potatos (about 2 1\2 to 3 lb. total), peeled and cut into 1-inch chunks (I left peels on)
  • 1 cup Evaporated Milk 
  • 1\2 cup light sour cream
  • 1 teaspoon salt
  • 1\2 teaspoon ground black pepper
  • 2 cups (8-oz. pkg.) shredded cheddar cheese, divided
  • 6 slices  bacon, cooked and crumbled, divided
  • Sliced green onions

  1. PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.
  2. PREHEAT oven to 350F. Grease 2 1- to 3-quart casserole dish.
  3. RETURN potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.

  1. BAKE for 20 to 25 minutes or until heated through. Top with remaining 1 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.
* I left the skins on my potato's and also added a little extra milk and sour cream to smooth out the texture of the potato's.