Saturday, October 4, 2014

Waffle Grilled Cheese


1. Butter both sides of bread and use any cheese slices that you like. Place in waffle machine and cook until golden brown.

* My kids loved that these were so crispy and full of cheese they love to dip them in pizza sauce. Great fast fun treat.

Friday, October 3, 2014

Blueberry Muffin Cake

1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
pinch salt, optional and to taste
1 large egg
1/2 cup buttermilk
1/3 cup sour cream
3 tablespoons canola or vegetable oil
1 teaspoon vanilla extract
1 1/4 cups frozen blueberries
  1. Preheat oven to 350F. Spray an  8-inch square pan set aside.
  2. In a medium bowl, whisk together the first 6 dry ingredients set aside.
  3. In a separate small bowl, whisk together the next 5 wet ingredients.
  4. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don't overmix or try to stir them smooth.
  5. Gently and briefly fold in the frozen blueberries.

  1. Bake until done and toothpick comes out clean between 40-60 min 

  1. Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing.

* I thought that this was ok I didnt love it and for that reason probably wont make again I give it a 3 1/2

Thursday, October 2, 2014

Cashew Chicken Salad

2 cups cooked shredded chicken 
Red grapes, halved
Green onion, to taste
Cashews, to taste

1 cup mayonnaise
3/4 teaspoon celery seed
1/2 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon tarragon

    1. Mix all sauce ingredients together until well blended and then mix in the chicken grapes,onion and cashews.

    Wednesday, October 1, 2014

    Meatball Strogonoff

    1/2 bag Frozen Italian style meatballs (1/2 oz each) 
    olive oil  just enough to brown up the meatballs.  
    2 cups beef broth 
    kosher salt and black pepper to taste 
    1/4 tsp oregano
    1 tsp basil
    1 tsp parsley
    1 cup sour cream
    4 oz reduced fat cream cheese 
    1 cup heavy whipping creamWide egg noodles

    1.Add oil to large pan and add the meatballs when the oil and pan are hot.
    2.When the meatballs are browned on all sides add 2 cups beef broth to pan.
    3. Add the salt,pepper,oregano,parsley and basil
    4. Let simmer 5-10 min
    5.Boil your egg noodles while the meatballs are simmering.
    6. Add the heavy cream to your meatballs and bring to a boil so until it starts to thicken up.
    7. Add in the sour cream and cream cheese. Simmer until all melted thru and combined.

    8. Add the cooked drained egg noodles and mix well with the sauce.

    * This was super easy to make and tasted great everyone liked it. I dont think that it really needed the cream cheese with it so I would probably leave that out next time. But I give it a 4 1/2

    Tuesday, September 30, 2014

    Meat Lovers Quiche

    • 1 homemade or store-bought single-crust pie dough
    • 6 large eggs, well beaten
    • 1/2 cup milk
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 4 slices bacon, cooked and crumbled
    • 1 cup cooked ground sausage
    • 1/2 cup diced ham
    • 2 large green onions, chopped
    • 1 cup shredded cheese
    1. 1.Preheat oven to 425º. Press crust into a 9 inch quiche pan, prick crust and bake until lightly browned, about 10 minutes.
    2. 2.In a large bowl whisk together the eggs, milk, salt and pepper. Sprinkle the bacon, sausage, ham, green onions, and cheese evenly on top of precooked crust. Pour the egg mixture on top.

    1. 3.Bake for 60-75 minutes until the center is set and a toothpick comes out clean. Allow to cool slightly before serving. Remember to cover the crust for the last 1/2 hour of cooking so it does not get to brown.

    * This did take a long time to bake and my crust got a little more brown then I would have wanted but the flavor was great and it was very filling with all the meat and veggies. I give it a 4 1/2

    Monday, September 29, 2014

    Fast and Easy Cheese Ravioli

    1 bag (25 Oz. Bag) Frozen Cheese Ravioli
    1 jar (26 Oz. Jar) Marinara Sauce
    2 cups Shredded Mozzarella Cheese
    Parmesan Cheese, For Sprinkling

    1.Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.  
    2.Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese.
    3.Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.

    4.Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center. 
    5.Let stand for 10 minutes before serving.    

    * I browned 1/2 lb of sausage with onion and garlic and added it to the layers of the ravioli to make it a more filling meal and it was great. It was so fast to put together maybe 10 min and everyone loved it. Would make again I give it a 4 1/2

    Sunday, September 28, 2014

    Green Chili Chicken Enchiladas

    2 lbs chicken breast, cooked and shredded
    1 can of Cream of Chicken Soup
    1 1/4 c. milk
    1 c. sour cream
    8 oz. jar 
    tomatillo salsa verde
    1 tsp. cumin
    1/2  brick of cream cheese, softened
    8 lg soft taco shells
    2 c. shredded or 8 slices of pepper jack cheese

    1. Whisk together soup, milk, sour cream, taco sauce and cumin in a large saucepan. Heat on low for 10-15 minutes until mixture is smooth and warm, stirring occasionally. 

    2. Meanwhile, spread a strip of cream cheese on each shell with a little of the shredded cheese.Top with chicken and roll up.
    4. Place enchiladas in a 9x13 baking dish. 
    5.  Cover with sauce, top with the rest of the cheese and bake at 350 degrees for 35 minutes.

    * We liked these I liked that different taste that the Salsa Verde gave it I would give them a 4