tag:blogger.com,1999:blog-68772745143857970252024-03-05T18:19:39.634-08:00Delicious Dale's"There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves." -Thomas WolfeErikahttp://www.blogger.com/profile/15134001952865440495noreply@blogger.comBlogger263125tag:blogger.com,1999:blog-6877274514385797025.post-81196713984329706212016-02-12T13:47:00.001-08:002016-02-12T13:47:38.115-08:00Cornmeal Biscuitsthese are great in a bowl of chili!<br />
2 cups flour<br />
3/4 cup cornmeal, finer grind<br />
2 Tbl sugar<br />
2 1/2 tsp baking powder<br />
1 tsp salt<br />
1/4 tsp baking soda<br />
1 cup buttermilk (or 1 T vinegar in a cup of milk)<br />
2/3 cup shortening<br />
Mix all dry ingredients in a bowl. Cut in shortening using a fork. Add buttermilk till dough forms. Roll out gently to about 1/2" thickness on a sprinkling of cornmeal or flour. Cut out biscuits and place on parchment lined sheet. Bake 18 mins at 425. Makes 10 biscuits. Great with a drizzle of honey!BrandonandHollyhttp://www.blogger.com/profile/11712356368338012314noreply@blogger.com1tag:blogger.com,1999:blog-6877274514385797025.post-35219710342929514022016-02-12T12:24:00.001-08:002016-02-12T12:24:44.042-08:00Lindsey's Red Lentil SoupI got this recipe from my hair girl who is vegan. She has taught me a lot about nutrition and although I'm not vegan myself, she's helped me to want to eat better. This soup is so satisfying but totally healthy at the same time. I keep a batch in my fridge to heat up for a great hot lunch during the week. Try it! You will totally feel better all around.<br />
1 onion, chopped<br />
6 cups water<br />
16oz bag red lentils<br />
1 bag frozen broccoli florets (can use fresh)<br />
1 bag frozen veggie mix (I used fresh green beans chopped, 1/2 bag frozen corn, 2 zucchini, sliced)<br />
14oz can organic tomato sauce<br />
1 tsp garlic powder<br />
1/2 tsp onion powder<br />
1/2 tsp curry powder<br />
1/2 tsp paprika<br />
1 tsp salt - optional<br />
2-3 Tbl sugar<br />
Sautée onion in a little olive oil. Add water, lentils, all veggies (if using zucchini add half way through cooking), tomato sauce, and all seasonings. Bring to boil, reduce heat and simmer 40-45 mins until tender, stirring occasionally. Add water during cooking if needed so veggies are just covered.<br />
<br />BrandonandHollyhttp://www.blogger.com/profile/11712356368338012314noreply@blogger.com0tag:blogger.com,1999:blog-6877274514385797025.post-29176125754677313592016-01-26T09:41:00.000-08:002016-01-26T09:41:01.933-08:00Erin's Lemon Ricotta CookiesThe texture of these babies will be irresistible!<br />
<br />
2 1/2 cups flour<br />
1 tsp baking powder<br />
1 tsp salt<br />
1 stick unsalted butter, softened<br />
2 cups sugar<br />
2 eggs<br />
15 oz container whole milk ricotta cheese<br />
3 T lemon juice<br />
1 lemon, zested<br />
Glaze:<br />
1 1/2 cups powdered sugar<br />
3 T lemon juice<br />
1 lemon, zested<br />
Heat oven to 375. Combine first 3 dry ingredients in a small bowl, set aside. With electric mixer beat butter and sugar in large bowl, about 3 mins. Add eggs one at a time. Add ricotta, lemon juice and zest, mix to combine. Gently add in dry ingredients, using a spoon or rubber spatula just till incorporated. Drop cookie dough onto lined or sprayed cookie sheet. Bake 15 mins until slightly golden on edges. Remove and let rest 15 mins. Glaze by whisking powdered sugar, lemon juice and zest together till smooth. Using back of a spoon spread each cookie with glaze, let harden 2 hrs.<br />
<br />BrandonandHollyhttp://www.blogger.com/profile/11712356368338012314noreply@blogger.com0tag:blogger.com,1999:blog-6877274514385797025.post-55548174276160478522016-01-21T13:15:00.001-08:002016-01-26T20:06:44.510-08:00Jenny's Magical Chocolate Chip CookiesSeriously. Throw away all other choc chip cookie recipes. These hold their shape and won't spread all over your pan! Just double the recipe, you will want more!<br />
<br />
1 1/2 sticks butter, softened<br />
1 1/4 cups brown sugar<br />
1/4 cup light corn syrup<br />
2 tsp pure vanilla extract<br />
3/4 tsp baking powder<br />
3/4 tsp salt (I did 1 tsp, I like it salty-er)<br />
1/4 tsp baking soda<br />
1 lrg egg<br />
3 cups flour<br />
2 cups chocolate chips<br />
Beat butter, brown sugar and corn syrup till fluffy. Add vanilla, baking powder, salt and baking soda. Add egg. Then flour. Stir in chocolate chips. Bake @ 375 8-10 mins, centers will look a little raw still. Cool on pan 5 mins then transfer to wire rack.BrandonandHollyhttp://www.blogger.com/profile/11712356368338012314noreply@blogger.com0tag:blogger.com,1999:blog-6877274514385797025.post-68945636176821983092016-01-20T08:56:00.001-08:002016-01-20T08:56:50.485-08:00Emily's Corn Cakes With Black Beanseveryones raving about this dish! Easy to throw together any night of the week. Vegetarian, and you won't miss the meat one bit. Serves 4-6, double for large family.<br />
<br />
1 can black beans<br />
1/2 tsp oregano<br />
2 tsp chili powder, divided<br />
1/2 onion, chopped fine<br />
2/3 cup stone ground yellow corn meal<br />
2 T flour<br />
1/4 tsp baking soda<br />
3 T butter, melted<br />
1 cup buttermilk<br />
1 egg<br />
1/2 cup frozen corn, thawed<br />
2 tsp oil<br />
Salt & pepper<br />
Chopped cilantro, sliced green onion, sour cream for toppings<br />
<br />
Prepare beans by stirring together oil, onion, oregano and 1 tsp chili powder in a hot skillet. Cook a few minutes to soften onion. Add beans (I didn't drain). Simmer till everything is blended and liquid is reduced by half, about 7-8 mins. Make batter for cakes by whisking together cornmeal, flour, baking soda, 1 tsp chili powder, salt and pepper to taste. Mix wet ingredients in separate bowl: melted butter, egg, buttermilk. Add wet to dry, stir just till blended. Fold in corn. In a heated fry pan or griddle, fry pancakes in a little oil. Cook till golden brown and puffed. To serve, top corn cakes with a spoonful of bean mixture, sliced green onion, cilantro and dollop of sour cream.BrandonandHollyhttp://www.blogger.com/profile/11712356368338012314noreply@blogger.com0tag:blogger.com,1999:blog-6877274514385797025.post-19096710182484199712015-03-21T14:35:00.003-07:002015-03-21T14:35:51.847-07:00Shellie's GingerdoodlesSoft, chewy and so addicting. My kids go nuts for these!<br />
<br />
1/2 cup butter, softened<br />
1/2 cup sugar<br />
1/2 cup packed brown sugar<br />
1 egg<br />
3/4 tsp pure vanilla<br />
1/4 cup molasses<br />
1/2 tsp cinnamon<br />
1/8 tsp ground cloves<br />
1/8 tsp ground nutmeg<br />
1/2 tsp ground ginger<br />
1/2 tsp salt<br />
2 cups flour<br />
1 tsp baking soda<br />
1/4 cup sugar for rolling<br />
Heat oven to 350. Cream butter and sugars til light and fluffy. Add egg, vanilla and molasses. Whip 1-2 minutes till it turns light brown. Stir in remaining ingredients just till combined. Roll a tablespoon of dough into a ball, then roll in sugar. Place on greased or parchment-lined cookie sheet. Bake 7-9 minutes or until outsides look cooked but insides still soft. Cool 5 minutes on cookie sheet before transferring to cooling rack. Makes 2 1/2-3 dozBrandonandHollyhttp://www.blogger.com/profile/11712356368338012314noreply@blogger.com0tag:blogger.com,1999:blog-6877274514385797025.post-34249842577451289112015-03-21T13:52:00.001-07:002015-03-21T13:52:13.944-07:00Crockpot Thai Peanut ChickenEasy, flavorful and good for you.<br />
<br />
2 lbs chicken breasts<br />
2 bell peppers of choice, sliced<br />
1 onion, chopped<br />
1/2 cup peanut butter<br />
1 T lime juice<br />
1/2 cup chicken broth<br />
1/4 cup soy sauce<br />
2 T honey<br />
1/4 cup cilantro, chopped<br />
salted peanuts for topping<br />
Cooked rice of choice<br />
Place peppers and onion in bottom of crock. Place chicken on top. In a bowl mix peanut butter, lime juice, broth, soy and honey. Pour over chicken. Cook on high 3-4 hrs or low for 6. For last 30 minutes of cooking, shred chicken. Serve over cooked rice with peanuts and cilantro over top. Or if you arent a fan of raw cilantro, throw it in the sauce and cook it with the chicken. Cooking it mellows the flavor. yummy!<br />
<br />BrandonandHollyhttp://www.blogger.com/profile/11712356368338012314noreply@blogger.com0tag:blogger.com,1999:blog-6877274514385797025.post-37387600489126615262015-02-15T16:41:00.000-08:002015-02-15T16:41:04.410-08:00Cherry Chocolate Cake1 chocolate cake (I use Devil's Food)<br />
1 cup water<br />
1 egg<br />
1 can (21 oz) cherry pie filling<br />
<br />
Mix cake, water and egg for 2 minutes. Fold in pie filling. Bake in a bundt pan at 350 for 35 minutes. Serve warm with ice cream or whipped cream. It's delish room temp with whipped cream, too. Yum and yum!Nikkihttp://www.blogger.com/profile/06589881743279078959noreply@blogger.com0tag:blogger.com,1999:blog-6877274514385797025.post-16798963329923606192015-02-02T20:14:00.001-08:002015-02-02T20:14:29.097-08:00Uptown Cowboy Caviar<div data-grams="425" data-ingredientid="2779" data-role="recipe-ingredient" style="margin: 0px 8px 0px 0px;">
I got this recipe from <a href="http://allrecipes.com/Recipe/Uptown-Cowboy-Caviar/Detail.aspx">All Recipes</a>. It was a hit at our Super Bowl Party. I didn't use celery, and added more peppers. I also used apple cider vinegar because that's what I had. </div>
<div data-grams="425" data-ingredientid="2779" data-role="recipe-ingredient" style="margin: 0px 8px 0px 0px;">
</div>
<div data-grams="425" data-ingredientid="2779" data-role="recipe-ingredient" style="margin: 0px 8px 0px 0px;">
1 (15 ounce) can black beans, rinsed and</div>
<div data-grams="425" data-ingredientid="2779" data-role="recipe-ingredient" style="margin: 0px 8px 4px 0px;">
drained</div>
<div data-grams="420" data-ingredientid="2825" data-role="recipe-ingredient" style="margin: 0px 8px 0px 0px;">
1 (15 ounce) can black-eyed peas,</div>
<div data-grams="420" data-ingredientid="2825" data-role="recipe-ingredient" style="margin: 0px 8px 4px 0px;">
rinsed and drained</div>
<div data-grams="298" data-ingredientid="2805" data-role="recipe-ingredient" style="margin: 0px 8px 0px 0px;">
1 (15 ounce) can pinto beans, rinsed and</div>
<div data-grams="298" data-ingredientid="2805" data-role="recipe-ingredient" style="margin: 0px 8px 4px 0px;">
drained</div>
<div data-grams="308" data-ingredientid="12176" data-role="recipe-ingredient" style="margin: 0px 8px 0px 0px;">
1 (11 ounce) can yellow shoepeg corn,</div>
<div data-grams="308" data-ingredientid="12176" data-role="recipe-ingredient" style="margin: 0px 8px 4px 0px;">
drained</div>
<div data-grams="120" data-ingredientid="4292" data-role="recipe-ingredient" style="margin: 0px 8px 4px 0px;">
1 cup diced celery</div>
<div data-grams="1" data-ingredientid="3717" data-role="recipe-ingredient" style="margin: 0px 8px 4px 0px;">
1 small bunch cilantro leaves, chopped</div>
<div data-grams="59.5" data-ingredientid="4786" data-role="recipe-ingredient" style="margin: 0px 8px 4px 0px;">
1/2 red bell pepper, diced</div>
<div data-grams="59.5" data-ingredientid="3698" data-role="recipe-ingredient" style="margin: 0px 8px 4px 0px;">
1/2 yellow bell pepper, diced</div>
<div data-grams="50" data-ingredientid="4405" data-role="recipe-ingredient" style="margin: 0px 8px 4px 0px;">
1/2 cup chopped green onion</div>
<div data-grams="56.8" data-ingredientid="3690" data-role="recipe-ingredient" style="margin: 0px 8px 4px 0px;">
1 (2 ounce) jar chopped pimento peppers</div>
<div data-grams="11.34454" data-ingredientid="3725" data-role="recipe-ingredient" style="margin: 0px 8px 4px 0px;">
2 tablespoons minced jalapeno pepper</div>
<div data-grams="8.387665" data-ingredientid="4342" data-role="recipe-ingredient" style="margin: 0px 8px 4px 0px;">
1 tablespoon minced garlic</div>
<div data-grams="0" data-ingredientid="0" data-role="recipe-ingredient" style="margin: 0px 8px 4px 0px;">
</div>
<div data-grams="127.0795" data-ingredientid="18868" data-role="recipe-ingredient" style="margin: 0px 8px 4px 0px;">
1/2 cup rice vinegar</div>
<div data-grams="112" data-ingredientid="9725" data-role="recipe-ingredient" style="margin: 0px 8px 4px 0px;">
1/2 cup extra virgin olive oil</div>
<div data-grams="66.66666" data-ingredientid="1526" data-role="recipe-ingredient" style="margin: 0px 8px 4px 0px;">
1/3 cup white sugar</div>
<div data-grams="6" data-ingredientid="16421" data-role="recipe-ingredient" style="margin: 0px 8px 4px 0px;">
1 teaspoon salt</div>
<div data-grams="1.05" data-ingredientid="16406" data-role="recipe-ingredient" style="margin: 0px 8px 4px 0px;">
1/2 teaspoon ground black pepper</div>
<div data-grams="1.05" data-ingredientid="16406" data-role="recipe-ingredient" style="margin: 0px 8px 4px 0px;">
<br /><table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr><td style="padding-bottom: 8px;" valign="top">Combine
the black beans, black-eyed peas, pinto beans, shoepeg corn, celery,
cilantro, red and yellow bell peppers, green onion, pimento peppers,
jalapeno pepper, and garlic in a large bowl. Set aside. Bring the rice
vinegar, olive oil, sugar, salt, and black pepper to a boil in a
saucepan over medium-high heat until sugar is dissolved, about 5
minutes. All to cool to room temperature, then pour over the bean
mixture. Cover and refrigerate for 2 hours or overnight. Drain before
serving.</td><td style="padding-bottom: 8px;" valign="top"> </td><td style="padding-bottom: 8px;" valign="top"> </td><td style="padding-bottom: 8px;" valign="top"> </td>
</tr>
<tr>
<td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top"><table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr><td style="padding-bottom: 8px;" valign="top"><br /></td>
</tr>
<tr>
<td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top"><br /></td>
<td style="padding-bottom: 8px;" valign="top"><br /></td></tr>
</tbody></table>
</td><td style="padding-bottom: 8px;" valign="top"><br /></td></tr>
</tbody></table>
</div>
Nikkihttp://www.blogger.com/profile/06589881743279078959noreply@blogger.com0tag:blogger.com,1999:blog-6877274514385797025.post-16904867262622967972015-01-26T17:40:00.001-08:002015-01-26T17:40:19.690-08:00Chex Peanut Butter Bars*Gluten Free<br />
These are just like scotcheroos but without the butterscotch chips. Chewy and delicious with a homemade frosting.<br />
<br />
7 cups Rice or Corn Chex<br />
1 cup light corn syrup<br />
1 cup sugar<br />
1 1/2 cups creamy peanut butter<br />
Mom's Chocolate Frosting recipe below<br />
Grease a large bowl and pour the chex in. Set aside. Grease a 9x13 dish. In a pot on medium heat melt sugar and corn syrup, stir till boils. Remove from heat and add peanut butter, stir till smooth and pour over chex. Gently fold in till chex are evenly coated. Pour into 9x13. Set aside and make frosting.<br />
Mom's Chocolate Frosting:<br />
1 cube butter<br />
1/3 cup baking cocoa<br />
1/3 cup canned milk<br />
1 lb. powdered sugar<br />
1 tsp pure vanilla extract<br />
Melt butter. Add cocoa and milk stirring constantly with a whisk just till it starts to thicken. Remove from heat and add powdered sugar and vanilla. Whisk till smooth and immediately pour over chex bars. Let cool completely. Cut into bars. **This frosting is the best! Pour it on sheet cake recipes or bundt cakes or brownies.**BrandonandHollyhttp://www.blogger.com/profile/11712356368338012314noreply@blogger.com0tag:blogger.com,1999:blog-6877274514385797025.post-80645940800612296552015-01-26T17:27:00.001-08:002015-01-26T17:43:14.601-08:00Erin's White Chicken ChiliThis is gluten-free! So fast and so good.<br />
<br />
32oz box chicken stock<br />
3 cans white beans, left undrained<br />
1 rotisserie chicken, meat taken off the bone and shredded (5 cups)<br />
16oz salsa (i use Jack's Special salsa from Costco)<br />
8oz block Jack Cheese, for spice use pepper jack, shredded<br />
2 tsp cumin<br />
2 cloves garlic, minced<br />
pepper to taste<br />
1/2 cup finely crushed corn chips- optional<br />
Sour cream<br />
Combine all ingredients except cheese and sour cream in large pot, simmer, about 15 min. Add cheese and you can either add the sour cream to the soup (1/2 cup) or you can dollop it on top of servings. Serve with chips, avocado etcBrandonandHollyhttp://www.blogger.com/profile/11712356368338012314noreply@blogger.com0tag:blogger.com,1999:blog-6877274514385797025.post-20348455248823612992015-01-11T19:53:00.002-08:002015-01-13T13:16:18.022-08:00Judi's Red Velvet CakeMoist and delicious, this layer cake tastes like scratch but uses a cake mix! Best red velvet we've tried. This is the new requested birthday cake! Good one, mom!<br />
1 Betty Crocker red velvet cake mix<br />
1 box chocolate instant pudding mix<br />
1 cup sour cream<br />
4 eggs<br />
1/2 cup warm water<br />
1/2 cup oil<br />
1 tsp red food color<br />
Judi's Cream Cheese Frosting recipe (see below)<br />
Mix all cake ingredients and beat 2 minutes. Pour into 3 9"greased and floured (or use flour spray) cake pans. Bake at 350 for about 22 minutes. Cool completely and layer with cream cheese frosting, then cover entire cake in a layer of frosting. Refrigerate.<br />
Judi's Cream Cheese Frosting<br />
1 lb. powdered sugar<br />
8oz cream cheese, softened<br />
1 cube butter, softened<br />
1 tsp pure vanilla extract (mom uses pure vanilla bean paste if you can find it!)<br />
Beat 2 minutes till smooth and fluffy.BrandonandHollyhttp://www.blogger.com/profile/11712356368338012314noreply@blogger.com0tag:blogger.com,1999:blog-6877274514385797025.post-7135291218246617362015-01-09T19:00:00.001-08:002015-01-09T19:15:51.527-08:00Asian Lettuce Wraps1T olive oil<br />
1lb ground turkey<br />
Salt and pepper<br />
2 cloves garlic, minced<br />
1 red bell pepper, chopped<br />
1 onion, chopped<br />
1/4 cup hoisin sauce<br />
2 T soy sauce<br />
1/2 tsp fresh ginger, grated fine (micro plane is great)<br />
1 cup cooked rice (add more rice if you want it to stretch further; I did about 2 cups)<br />
3 green onions, sliced<br />
1 head lettuce of your choice<br />
Heat oil. Add turkey, season with salt and pepper. Once cooked, remove from pan, set aside. To pan add onion and bell, cook 3-4 mins till softening, then add garlic for a minute or two.(May need a little more oil). Add hoisin, soy, ginger and the cooked turkey. Add cooked rice and green onion, heat through. Serve warm in lettuce leaves with a sprinkle of soy sauce! This is a great dish you can feel good about eating!!BrandonandHollyhttp://www.blogger.com/profile/11712356368338012314noreply@blogger.com0tag:blogger.com,1999:blog-6877274514385797025.post-8438170089121127162015-01-09T18:45:00.001-08:002015-01-09T18:45:22.733-08:00Potato PancakesPerfect thing to make with leftover mashed potatoes!<br />
3 cups mashed potatoes<br />
3/4 cup shredded cheese<br />
2T chopped green onion<br />
2 eggs beaten<br />
4T flour<br />
4T oil<br />
Sour cream for serving<br />
Mix mashed potatoes, cheese, onion, egg and flour till well combined. Divide into 12 patties. Gently dredge patties in flour, then lay in hot oil. Work in batches, don't overcrowd, and patiently wait till a nice golden crust forms before turning. Drain on paper towel, season with salt. Serve with a dollop of sour cream! If there are any leftover, reheat next day with an egg on top for breakfast!BrandonandHollyhttp://www.blogger.com/profile/11712356368338012314noreply@blogger.com0tag:blogger.com,1999:blog-6877274514385797025.post-81762808171842360672014-12-26T12:49:00.001-08:002014-12-26T12:49:22.358-08:00Chicken Zucchini Casserole(From sixsisterstuff). This is a great week night meal that is quite easy. Brandon and Isaac had seconds and thirds! Surprisingly good!<br />
<br />
1box chicken stuffing mix (stovetop)<br />
1 stick butter, melted<br />
4 zucchini, diced<br />
2 cooked chicken breasts, diced<br />
1 can cream of chicken soup<br />
1/2 onion, chopped fine<br />
1/2 cup sour cream<br />
Cook onion in a little butter or oil till soft, set aside for a minute. Mix stuffing and butter. Mix zucchini, chicken, soup, cooked onion, sour cream and half of the stuffing then pour into greased 9x13 dish. Sprinkle remaining half of the stuffing over top. Bake 45 mins at 350.<br />
<br />
<br />BrandonandHollyhttp://www.blogger.com/profile/11712356368338012314noreply@blogger.com0tag:blogger.com,1999:blog-6877274514385797025.post-68415539275470108092014-12-26T12:26:00.002-08:002014-12-26T12:31:44.566-08:00Parmesan Tortellini BitesThese were from Christmas Eve. So addicting. Would be fun to do with a meat ravioli too!<br />
<br />
20oz refrigerated cheese tortellini (I used Bouitoni)<br />
1 cup oil<br />
1 1/2 cups panko bread crumbs (found in Asian section)<br />
1/2 cup Parmesan (I used the really fine grated kind for better coating)<br />
1 cup flour<br />
4-5 eggs, beaten well<br />
1 cup marinara sauce for dipping<br />
Cook tortellini according to package directions, being careful not to over cook. Drain well, lay out on paper towel to dry slightly. Heat oil in skillet. In a bowl combine panko and Parmesan. Put flour in another bowl. Dredge about 10 tortellini at a time in flour, then egg, then panko mixture, making sure to coat well. Set in hot oil. Repeat to fill skillet, cook and turn till golden on all sides, then drain on paper towels. Repeat till all are fried. Serve immediately with marinara sauce or any sauce really, these things are even great by themselves! A 20oz pkg will fill a large cookie sheet so if you have a small group just half the recipe.<br />
<br />
<br />BrandonandHollyhttp://www.blogger.com/profile/11712356368338012314noreply@blogger.com0tag:blogger.com,1999:blog-6877274514385797025.post-58788602529334474032014-12-26T12:13:00.000-08:002014-12-26T12:32:40.435-08:00Breakfast EnchiladasOkay. You need these in your life. These were a hit. Completely satisfying. Easy to make!<br />
<br />
1 lb. pork sausage<br />
Red bell pepper, chopped<br />
1 medium onion, chopped<br />
2 1/2 cups shredded cheese<br />
10 flour tortillas<br />
2 cups half and half or whole milk<br />
7 eggs<br />
1/2 tsp seasoned salt<br />
Black pepper to taste<br />
1 T flour<br />
Good salsa and sour cream to serve<br />
In a skillet, cook sausage, onion and bell pepper till onion is soft. Fill tortillas with 1/3 cup filling then sprinkle with cheese and roll up. Place tightly in 9x13 dish. When all tortillas are filled in dish, whisk eggs, flour, season salt, black pepper, and half and half, and pour over enchiladas. Cover and put in fridge overnight. To bake, heat oven to 350. Bake 45 mins till eggs are puffed and golden brown. If top darkens too fast put foil over top. (I baked mine closer to an hour). You can add any remaining cheese to top for the last 10 mins of baking. Serve with a dollop of sour cream and salsa if you wish!BrandonandHollyhttp://www.blogger.com/profile/11712356368338012314noreply@blogger.com0tag:blogger.com,1999:blog-6877274514385797025.post-19374544247219811142014-12-26T11:57:00.001-08:002014-12-26T12:33:56.064-08:00Baked French ToastThis is the best one I've tried! Mom made this one famous in the fam! Serve with Buttermilk Syrup drizzled over top. Could also be served as a dessert!<br />
<br />
1 large loaf dense white bread, cubed<br />
8 eggs<br />
2 cups whole milk<br />
1/2 cup cream<br />
3/4 cup sugar<br />
2 Tbl. pure vanilla extract<br />
Topping:<br />
1/2 cup flour<br />
1/2 cup brown sugar<br />
1 tsp cinnamon<br />
1/4 tsp salt<br />
Pinch nutmeg<br />
1 stick butter, cut in small pieces<br />
Grease 9x13 dish. Put bread in dish. Mix eggs, milk, cream, sugar and vanilla. Pour over bread. Cover and store in fridge till ready to bake (overnight is great). Mix topping with a fork till crumbly. Sprinkle over top and bake 350 45 mins to an hour. Serve hot with syrup, fruit or whipped cream.BrandonandHollyhttp://www.blogger.com/profile/11712356368338012314noreply@blogger.com0tag:blogger.com,1999:blog-6877274514385797025.post-67574424172065044262014-12-13T14:43:00.002-08:002014-12-13T14:44:30.273-08:00Shellie's Mint FudgeThis is so creamy and good. You would never guess its easy and quick!<br />
<br />
1 bag milk chocolate chips (Guittard brand is best)<br />
1 cup semi-sweet chocolate chips<br />
1 can sweetened condensed milk<br />
dash salt<br />
1/2 tsp peppermint extract<br />
1/4 cup crushed candy canes for topping<br />
Melt over low heat chips, milk and salt, when smooth, remove from heat and add extract. Spread into a foil-lined 8 or 9" pan. Sprinkle with candy cane and chill in fridge at least 2 hours. Turn out onto cutting board, remove foil and cut into squares. Store covered at room temp. Makes 2 lbs.BrandonandHollyhttp://www.blogger.com/profile/11712356368338012314noreply@blogger.com0tag:blogger.com,1999:blog-6877274514385797025.post-40189138840579964312014-12-13T14:35:00.000-08:002014-12-13T14:50:32.565-08:00Tuscan Bean SoupThis is adapted from Pinterest. Full of veggie goodness and hearty for a cold night. I added the potatoes and ground turkey, but you can omit the turkey for a vegetarian version!<br />
2-3 T olive oil<br />
1 large onion, diced<br />
2-3 carrots, peeled and diced<br />
2-3 stalks celery, diced<br />
2 small zucchini, diced<br />
1 yellow zucchini, diced<br />
4 garlic cloves, pressed<br />
1/4 tsp red pepper flakes (optional)<br />
1/2 tsp dried thyme<br />
1 tsp fresh rosemary roughly chopped or 1/2 tsp dried<br />
1 qt broth<br />
2 cans white beans, rinsed and drained (i like great northern)<br />
1 can no-salt diced tomatoes, juice and all<br />
2 cups kale, ribs removed and chopped<br />
3 small potatoes, peeled and diced<br />
1 tsp salt<br />
1/4 tsp pepper<br />
1 T sugar<br />
1 T white wine vinegar<br />
1 lb lean ground turkey, season with garlic salt, cook and drain, set aside<br />
<br />
In dutch oven or large heavy pot, heat oil over med heat. Add onion, carrots, celery, zucchinis. Cook 8-10 mins.Add garlic and herbs, cook another minute. Add broth, tomatoes, and beans. Bring to boil, then reduce heat to low and add kale and potatoes. Cover and simmer 15 minutes till tender. Meanwhile you can cook your ground turkey and set aside till the end. At this point you can use a hand blender or regular one and blend partially leaving half unblended for texture. Add salt, pepper, sugar and vinegar. Add cooked turkey and heat through. Serve with shaved parmesan on top and some good crusty bread to dip!<br />
*you may need more broth while potatoes cook, just eye ball it. I ended up using about another can's worth.BrandonandHollyhttp://www.blogger.com/profile/11712356368338012314noreply@blogger.com0tag:blogger.com,1999:blog-6877274514385797025.post-11380954585776543972014-10-14T08:20:00.001-07:002014-10-14T08:20:46.074-07:00Chicken and Potato ChowderMmmmmmmmmm. Still thinking how good this was!! Kind of like a chicken pot pie without the crust. Eat this while you watch the snow fall. Or rain, whatever you got! Perfect eaten with Cheddar Bay Biscuits dipped in.<br />
<br />
Half stick butter<br />
1 onion, chopped fine<br />
3 carrots, peeled, sliced or small dice<br />
2 stalks celery, chopped<br />
1 tsp dried thyme<br />
1/4 cup flour<br />
3 cups chicken broth<br />
2 cups milk (May need more if too thick)<br />
2large or 4 smallish russet potatoes,peeled, diced to bite size<br />
2 cups cooked chopped chicken(rotisserie is so good!)<br />
1 1/2 cups shredded cheddar<br />
Salt and pepper to taste<br />
2 T chopped fresh parsley<br />
Melt butter in large heavy pot. Add onion, carrot, celery. Cook about 4 minutes stirring occasionally. Add thyme, cook 1 minute. Whisk in flour, stirring 1 minute or so till starts to brown. Add broth and milk, whisking till slightly thicker, 2-3 minutes. Add potatoes and parsley. Bring to boil, reduce heat and simmer till potatoes are tender, about 15 minutes. Stir in cheese, a little at a time to thoroughly melt. Add chicken, season with salt and pepper. If chowder is too thick, add more milk(I added about 3/4 cup more). Serve hot with additional cheese and/or parsley on top. * if you have leftovers, pour into a pie plate! stick a pie crust on top and freeze or have next day as a pot pie! Bake at 350 till golden and bubbly.<br />
<br />
<br />BrandonandHollyhttp://www.blogger.com/profile/11712356368338012314noreply@blogger.com0tag:blogger.com,1999:blog-6877274514385797025.post-69188842886982045442014-10-14T08:04:00.002-07:002014-10-14T08:04:22.676-07:00Cheddar Bay BiscuitsFluffy, soft and scrumptious, I could eat them all myself!!<br />
Makes 10-12 biscuits, double them! You won't be sorry.<br />
Quick to make! 20 minutes and you're eating them!<br />
2 cups flour<br />
1 T sugar<br />
1T baking powder<br />
2 tsp garlic powder<br />
1/2 tsp salt<br />
1/4 tsp cayenne (leave out if you don't like kick)<br />
1 cup buttermilk<br />
1 stick butter, melted<br />
1 1/2 cups shreded cheddar<br />
Topping:<br />
3T butter, melted<br />
1T chopped fresh parsley<br />
1/2 tsp garlic powder (I used Johnny's garlic mix)<br />
Heat oven to 450. In large bowl combine flour, sugar, baking powder, garlic powder, salt and cayenne. In a 2 cup measuring cup pour in 1 cup buttermilk and add the melted stick of butter to it, whisking to mix. Don't worry if it's lumpy. Add to dry ingredients, stirring with a spoon just till moist. Gently Add shred cheese. Scoop spoonfuls (1/4 cup size) onto greased cookie sheet. Bake 10-12 minutes just till done, bottoms will be golden. Remove from oven and brush with topping mixture. Serve warm and try to save some for your family!! Goes perfect with Chicken and Potato Chowder.BrandonandHollyhttp://www.blogger.com/profile/11712356368338012314noreply@blogger.com0tag:blogger.com,1999:blog-6877274514385797025.post-76410311897335351562014-10-12T19:29:00.000-07:002014-10-12T19:29:00.622-07:00Holly's Apple CrispOh my. This is Fall in a bowl! Warm, soft apples with a crunchy, buttery top. Get your gallon of good vanilla ice cream ready!!<br />
5 apples peeled, chopped (any variety or a mix. I mix red delicious and granny)<br />
1/4-1/3 cup sugar, depends on tartness of apples<br />
1/2-1 tsp or so cinnamon<br />
half a lemon<br />
Grease an 11x7 baking dish. Put chopped apples in bottom. Sprinkle with sugar and cinnamon. Squeeze lemon over apples.<br />
For topping:<br />
3/4 cup oats<br />
3/4 cup brown sugar<br />
1/3 cup flour<br />
1/2 tsp salt<br />
1 stick butter, really soft<br />
pecans, optional<br />
with your fingers in a bowl, mix topping ingredients till large crumbs. Sprinkle over apples, Bake @350 for 55 minutes. Serve warm with a scoop of vanilla ice cream or fresh cream drizzled over.<br />
<br />BrandonandHollyhttp://www.blogger.com/profile/11712356368338012314noreply@blogger.com0tag:blogger.com,1999:blog-6877274514385797025.post-73009628004184043782014-10-12T19:13:00.001-07:002014-10-12T19:13:14.985-07:00Meatloaf MuffinsMeatloaf is the ultimate in comfort food if you ask me. These are a fun way to have a personal-size chunk-o-meat on your dinner plate! Add whatever veggies you want, but here's what i did:<br />
1 T olive oil<br />
1 small onion, chopped fine<br />
2 carrots peeled, grated on large grater<br />
1/2 bell pepper (red is my fave), chopped fine<br />
1 tsp dried oregano<br />
3 cloves garlic, minced<br />
1- 1 1/2 cups ketchup<br />
2 1/2 lbs ground beef<br />
40 saltine crackers, crushed to crumbs<br />
1-2 T mustard<br />
2 tsp worcestershire sauce<br />
fresh ground pepper to taste<br />
1 tsp salt<br />
3 eggs<br />
Heat oven to 350. heat oil in skillet, add onion, carrot, bell, oregano and garlic. cook 3-4 minutes. Set aside to cool. In a large bowl combine 1/2 cup ketchup, cooked veggies and all other ingredients. Mix well with bare hands or spoon. Grease muffin tins (this makes 24 muffins). Fill muffin tins with meat mixture but do not overflow. Just about level with the top. Top each muffin with 2 tsp ketchup (I mix a tablespoon or so brown sugar with my ketchup first to make a sweeter sauce). Bake 25-30 minutes. Let stand 5 minutes in tin before you serve.<br />
*I served these next to some mashed potatoes. For the gravy, i used a packet of Au Jus once it boiled I added 1 Tbl cornstarch to about 1/4 cup cold water, stirred, then added to boiling gravy. It thickened just enough to make a yummy gravy to drizzle over the potatoes. We were in comfort heaven! These freeze well in a freezer ziplock!BrandonandHollyhttp://www.blogger.com/profile/11712356368338012314noreply@blogger.com0tag:blogger.com,1999:blog-6877274514385797025.post-88000416225522160212014-09-02T17:52:00.001-07:002014-09-02T17:52:53.355-07:00Creamy Chicken Wild Rice DishThis is scratch! No cream of soups. Delicious and comforting for a Fall evening.<br />
<br />
3 large chicken breasts, cooked and diced to bite size<br />
1 cube butter<br />
1 onion, diced fine<br />
1-2 large garlic cloves, minced<br />
1/2 cup flour<br />
1/2 cup white wine (optional, its not a must, but makes the difference)<br />
3 cups chicken broth<br />
1/2 cup heavy cream<br />
1/2 tsp dried mustard<br />
1/2 tsp poultry seasoning<br />
1 T fresh parsley or 1/2 tsp dried<br />
1/2 cup raw wild rice<br />
1 cup raw white rice<br />
2 cups chopped broccoli, steamed in microwave 2 mins<br />
2 cups shredded cheddar/Jack mix or whatever cheese you like<br />
Prepare rice according to their own packages in seperate pots. The wild rice takes about 45 mins to cook so start that ahead! When both are done, combine the two, toss. Meanwhile, cook onion in butter till soft. Add garlic 1 minute. Add flour, whisking till no lumps and cook 2-3 mins stirring. Add wine and broth, whisk till combined and add poultry seasoning, mustard and parsley. Whisk till thickened. Add cream and then remove from heat. Assemble casserole by greasing a 9x13 dish with deep sides. Layer chicken then broccoli. Add half the cheese. Layer rice, then pour sauce over the top evenly. Sprinkle with other half cheese. Bake at 350 for 30 mins till bubbly. **note: you may want to salt your rice and chicken water while cooking them for more flavor! You can also buy a wild rice blend and save a step.**BrandonandHollyhttp://www.blogger.com/profile/11712356368338012314noreply@blogger.com0