Saturday, January 31, 2009

Breakfast in a Blanket

5 Link sausages, cooked (I used the pre-cooked stuff - so much easier!!)
5 eggs
1 pkg refrigerator biscuits (10 count)
5 slices of cheese

Fully cook sausage links. Scramble eggs or cook them individually. Press 2 biscuits together to make a blanket. Layer the slice of cheese, the egg, and the sausage link in the center of the biscuit. Fold biscuit ends up and then pull sides to center and overlap. Bake, seam-side down, according to biscuit package directions.

Wednesday, January 28, 2009

Swiss Steak

This is one of my most favorite dishes! It is one I grew up having almost every Sunday dinner. I usually make this with baked potatoes and I put the gravey on top of the potato -- YUM! Sorry, I don't have an official recipe for this, so just bear with me!

Cubed Steak - I usually make sure there are about 4 pieces.

1 cupish of flour seasoned with salt and pepper


2 cans Golden Mushroom soup

Season the steak with salt and pepper, then roll in the seasoned flour and sprinkle with paprika. Heat some oil in a pan and brown the steaks. Mix the cans of soup together with about 1/2 can of water. Place about 1/3 of the soup and water on the bottom of the pan and then place the browned steaks over. Layer the steaks with soup and if needed you can layer more steaks on top with more soup on top.

Bake for 1 hour at 350* or 2 hours at 325*

Chicken Taquitos

These taquitos are delicious and so much healthier becuase you dont fry them. This is one of Michael's favorite meals. I find I over stuff mine so they are not as skinny and "flute like" as the frozen kind . But who minds extra stuffing?


2 Chicken Breasts
6 Cups of water
1 tsp cumin
1/4 C of salsa
1/4 C Sour Cream or Cream cheese
1/2 C Mexi Cheese Blend
8 Flour Tortillas or Corn Tortillas(depending how stuffed you make them)

1. Boil chicken in water until done. Flavor water with Chicken Boullion (?) cubes if you want.
2. Shred Chicken
3. in a bowl mix chicken, cumin, salsa, sour cream or cream cheese, and mexi cheese blend.
4. Warm tortillas so they are pliable and put 2 tablespoons of chicken mixture in each tortilla.
5. Roll tortilla and seal with a toothpick so you dont have to worry about it unfolding.
6. Bake for 25 minutes @ 375 degrees.

Get creative and serve them enchilada style or with guacamole. Mexican rice is always a good way to pair this meal up. My perfect mexican rice recipe will follow tomorrow. This is an easy basic recipe that you can add flavorings to and make it your own.

Tuesday, January 27, 2009

Taco Salad

so you can add basically whatever but this is what I put in...

*Chopped Lettuce
*Sour Cream
*Refried Beans

Mix it all together and call it dinner! The chips can be mixed in or used to eat the salad. Your choice!

Friday, January 23, 2009

Chocolate challenge

That's right the first official monthly challenge. In honor of Valentines Day, the challenge is chocolate. I'm sorry if you are on a diet, give it away once your done. Get creative with this challege. Make truffles, decadent brownies, ice cream, frosting, mousse, cheesecake, ANYTHING you have been wanting to try. The only rule is, you can't have ever made it before. New recipes people. Be bold and push yourself. You have until Valentine's day to Try this.

Once you have made the delicious chocolate dish, label it as challenge that way it will be easy to track. Good luck!

Thursday, January 22, 2009

Super Simple Chili

Super Simple Chili

This is one my husband's favorite dinner. We usually make this once or twice a month during the winter. It's super simple and takes less than 45 minutes to make. I can even make it almost one handed, which was perfect for me since our daughter always wants attention while I am cooking.


1 lb. ground beef (or chicken or turkey...any are good)
1 cup corn (or any combination of vegetables that you want in your chili)
1/4 cup thick and chunky salsa
1 can diced tomatoes; undrained
1 can kidney beans; drained and rinsed
2 tsp. chili powder
1/4 tsp. garlic powder
1 cup cheddar cheese; divided
1/4 cup sour cream

1)Cook the ground beef in large saucepan until cooked through; stirring occasionally. Drain, if necessary. Add corn and salsa; cook until vegetables are crisp-tender, stirring occasionally.

2)Add undrained tomatoes, drained and rinsed beans, chili powder and garlic powder; stir until well blended. Cook until heated through; stirring occasionally. Stir in 3/4 cup cheddar cheese until melted.

3)Serve! Top servings evenly with remaining 1/4 cup cheese and 1/4 cup sour cream.

This is really good with a side of cornbread or corn chips thrown in.

Tuesday, January 20, 2009

Heads Up 7 Up Chicken

This is such an easy chicken marinade! I usually have all of the ingredients on hand! When I am having people over for dinner I usually just make it the night before, or before I go to work that morning. So easy and so yummy!

7 up Chicken Marinade

1 can 7up (or sprite)
1/2 cup soy sauce
1/4 cup canola oil
1 Tb horseradish sauce
1 tsp minced garlic
6 boneless skinless chicken breasts

Blend all ingredients and add chicken. I typically blend them in a ziploc bag, then seal it to let it marinate. Let marinate over night or at least 6 hours, in your fridge. You can also marinate chicken then slice it into strips.

It is also really yummy to fry up with some onions and peppers for fajitas! if I do that, I usually sprinkle some Tony Chacere's Creole seasoning on it... it adds some serious kick!

Recipe from Melanie @ sisterscafe

South of the Border Sandwiches

This recipe is super quick and insanely easy. It is one of my favorite recipes. It works great for get-togethers and is perfect for lunch or dinner! Enjoy!

South of the Border Sandwiches

1 loaf French bread, cut into 1" thick slices
½ cup olives, chopped
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon salt
½ cup lite mayo
1/3 cup nonfat sour cream
1/3 cup green onions, chopped
¾ to 1 lb. turkey, thinly sliced
2 medium tomatoes, thinly sliced
2 ripe avocados, sliced
¾ cup cheddar cheese, shredded
¾ cup pepper jack or Monterey Jack cheese, shredded


In a bowl, combine olives, chili powder, cumin, and salt; set aside 2 T. of this mixture. Add the mayo, sour cream, and green onions to the remaining olive mixture. Place bread on an ungreased baking sheet and spread 1 T. of the mayo mixture on each slice. Top w/slices of turkey and tomatoes. Spread w/another T. of mayo mixture. Top W/ avocados and cheeses. Sprinkle w/the reserved 2 T. of olive mixture. Bake @ 350 for 15 min. Makes 8-10 serv.

Recipe from: Amy of sisterscafe.

Chicken Tortilla Soup

This soup is probably my favorite soup that I know. This week I had an awful cough and sore throat and my mother in law made this for me and it was just the ticket. Do not confuse this with taco soup;it is not the same thing. Its got a great mild spice flavor that really accompanies enchiladas or taco night well. Anyone familiar with La Margarita in Round Rock,Texas, this is the closest recipe to that.

Tortilla Soup
Emeril Legasse/ Bridger additions


2 tablespoons olive oil
1 cup chopped onions
2 teaspoons chopped garlic
1 poblano pepper, seeded and chopped, or 1 pasilla or green bell pepper and 1 jalapeno pepper, seeded and chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin (optional)

1 tablespoon tomato paste
6 cups chicken stock
1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
1/4 cup chopped fresh cilantro leaves
2 teaspoons fresh lime juice
1/4 C of uncooked rice 1 small can of crushed tomatoes

Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Add the uncooked rice and crushed tomatoes and simmer for 20 minutes. Add the cooked shredded chicken and simmer for 5 minutes. Add the lime juice and cilantro and serve. Garnish with avacado, tortilla chips, sour cream, and monteray jack cheese.

Thursday, January 15, 2009

Cheese Ball

This cheese ball is good with crackers and it is a nice gift. I gave these away as Christmas gifts and was asked for the recipe. Here is it is!

8 oz cream cheese room temp
1 jar roka blue cheese spread
1 jar old english cheese spread
parsley for color, salt and pepper to taste
2 green onions chopped fine
1/2 teaspoon worchestershire sauce

1/2 c chopped pecans

Mix everything except nuts in bowl and refrigerate til firm. Shape into a ball or log and roll in nuts. I sometimes like to add 1/2 c finely shredded sharp cheddar to add more contrast. Enjoy!

Tuesday, January 13, 2009

Yummy Granola

Hi, this is my first post to this blog. I am a sister of Lara Cook (Swasey). We both loved this granola we got from a friend for Christmas. This is really good on oatmeal, yogurt, or just plain. It is a good way to get more whole grains and fiber into my kids' diet. (I'll try to post a pic later)


6 cups old fashioned rolled oats
1 cup wheat germ
1 cup of coconut
2 cups of chopped nuts

1/2 cup canola oil
1/2 cup honey
1 cup brown sugar

2 cups dried fruit

Preheat oven 350. Combine oats, wheat germ, coconut and nuts in a large bowl. In a glass bowl microwave oil, honey, and brown sugar for 2-3 minutes. Stir well. Pour sugar mix over oat mix and combine until well coated. Spray two large cookie sheets with non stick cooking spray. Divide mix over the two sheets and spread out evenly. Place both pans in oven on seperate racks. Bake for 10 min then remove stir on pans and place back in oven rotating racks. Bake another 8-10 minutes and remove. You have to watch it close the last few minutes or it will burn. Stir granola around on pan and let cool a few minutes and sprinkle the dried fruit over granola. Let cool completely and store in ziploc bags or air tight containers. It makes a lot so recipe can be halfed. I mix and match different nuts and fruits all the time. I also don't always use coconut in it. The kind I made for Christmas was with almonds and cherry flavored craisins, no coconut.

Poor Man Chicken Casserole

Poor Man Chicken Casserole
1 c. milk
1 1/2 c. shredded cheddar cheese
1 c. mayonnaise
2/3 c. chopped celery
2 c. crushed potato chips
2 13oz. cans chicken or 3 large chicken breasts baked
1 1/2 12 oz. bags of egg noodles

Cut up chicken. Boil noodles and drain. Mix all ingredients into a large bowl except chips and 1/2 c. of cheese. Spread mix into 9x13 casserole dish. Cook in oven at 425 for 22 min. Heat until cheese is melted. Sprinkle remaining 1/2 c. cheese and potato chips on top. 

This is a great do ahead recipe and one of my favorite Sunday dinners. I almost never use the canned chicken preferring to season (garlic salt and black pepper) and bake my own. I usually serve with fruit or green salad. I like ketchup on my casserole as well and recently my husband tried it with ranch. Have fun adding or subtracting whatever you want from this one!

Oreo Truffles

Last night was the 24 premier. I was in charge of the dessert and so I made Girl Scout Samoa cookies. I was on the phone with my mom for a while during the recipe and screwed it up basically because I was not giving it the attention it needed. They turned out awful so I had to do something else. I only had 3o minutes until we left so I made these and they were a hit. So rich you only need one to satisfy that chocolate craving. Plus I was amazed at the little amount of ingredients.

Oreo Truffles
by Bakerella

1 package Oreo cookies
1 8oz. package cream cheese (softened)
1 package of white chocolate bark (about 24 oz.)

1. Finely crush 2 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later.
2. Crush 36 cookies in a large ziploc and stir in softened cream cheese. Use the back of a large spoon to help mash the two together.I found using your hands was a LOT easier
3. Roll the mixture into 1" balls and place on wax paper covered cookie sheet.
4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. Dust the tops with the 2 crushed cookies for decoration or add sprinkles of your choice.
5. Once dry, refrigerate and enjoy!

Monday, January 12, 2009

Chicken Fried Steak

Whenever we go out to eat, if this is on the menu, I get it. Its such a hearty and filling meal. Its a favorite in my heart and I hope you enjoy. Plus, I am sure that its a man pleaser so the husband will be happy to see this on the table.

Chicken Fried Steak

1 cup Vegetable oil

1 pound Cubed steak, cut into 4 (4-ounce) pieces
Freshly ground black pepper
1 egg, beaten
3 cups plus 3 tablespoons butter milk
1 1/2 cups plus 3 tablespoons all-purpose flour

Heat the oil in a heavy 9-inch cast iron skillet, to 360 degrees F. Season the steak with salt and pepper. Combine the egg with 3 tablespoons of the buttermilk. Put 1 1/2 cups of the flour in a shallow pan and season with salt and pepper. Dredge the steaks in the flour, coating each piece evenly and tapping off any excess. (Tip: dredging means rolling your steak in the flour. Fill every nook with flour that you can. This prevents the crust from falling off while you fry it.) Drip the steak in the egg wash, coating it completely and letting the excess drip off. Dredge again in the flour, shaking off any excess. Fry the steaks in the hot oil, until golden brown on each side, about 3 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve with your favorite gravy.

Tip: If you do not have buttermilk, to make a cup of it all you need is 2 tablespoons of lemon juice and fill the rest with milk until it measures one cup.

Saturday, January 10, 2009

Bread for anything

When I was in Hawaii, one of our enrichment night activities was making bread. There is one bread recipe, but about 15 different things you can do with it. I don't have pictures right now, but I will add some later!

Mix together:
2 cups of warm water
2 Tbl Yeast
1/2 Cup Sugar

Proof Yeast- stir until yeast is dissolved. Let stand 5 minutes or until mixture is bubbly. If the yeast does not bubble it is no longer active and you should discard and start again.

2 1/2 tsp. Salt
3 Cups of Flour
Mix Well
1 Egg
1/4 cup oil
2-2 1/2 more cups of Flour (add 1 cup at a time)

Raise 1/2 hour, form rolls, then raise another 1/2 hour/ Bake at 375, 12-20 minutes.

If you don't want rolls, you can make:

Italian Twists

Margarine soft
Garlic Salt
Mozzarella cheese, shredded
Parmesan cheese

Roll dough into rectangle, spread with butter, cheese and spices. Fold the dough, and spread with butter, cheese, and spices again then slice into strips. Twist and place on greased cookie sheet and sprinkle with sesame seeds and Parmesan cheese. Bake 375, 12-20 minutes.

Cinnamon Twist- By far my favorite!

Roll dough and make two equal circles and place on a cookie sheet
Spread 1st circle with soft margarine
Sprinkle with cinnamon sugar
Sprinkle with brown sugar
Roll 2nd circle and place on top like a sandwich
Cut a circle out of the center and cut 16 strips from center
Pick up each strip and twist 2 times and place back down
Let raise and bake 375, 15-20 minutes or until browned. Glaze with maple glaze while hot.

Maple Glaze

2 Tbl Real butter, melted and browned
Add milk, powdered sugar, vanilla, and maple flavoring. The quantities can vary depending on how you like it so experiment with it.

If you want some of the other things you can do with this bread let me know!
Pizza Crust, Bread Bowls, Bread Sicks, Taco ring, Chicken Rolls, Chicken and Broccoli filling (like Sarah's dish), Cinnamon filling, Orange Filling, Fruit filled braids, Cinnamon rolls, and Orange Rolls

Friday, January 9, 2009

Peanut Butter Bars

Tonight we had a game night with the Elders Quorum - it was fun! I made these bars and they were gobbled up VERY fast. I had just enough to give our babysitter some before he went home. It's definitely a keeper for me (since I am a peanut butter lover and a chocoholic). Teresa, I was going to make your recipe that you gave me, but I think I threw it away. Could I get that one again? Thanks.

I even took a picture for your enjoyment.

(Now, if you look close you can see it was a little gooey in the middle, thats because I didn't cook it to the full 25 minutes - so I would recommend cooking it the full length - but it was still very yummy.)
1 cup peanut butter
6 tablespoons butter
3/4 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
3 eggs
1 cup all-purpose flour
2 cups semisweet chocolate chips

Mix peanut butter, butter or margarine, and sugars until creamy. Stir in vanilla. Beat in eggs. Mix in flour. Stir in 3/4c chocolate chips. Spread dough into a greased 9 x 13 inch pan.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove pan from oven, and sprinkle with the rest of the chocolate chips. Let stand 5 minutes and spread. Cool, and cut into bars.

Grocery Smarts

Sarah, this is awesome! And I LOVE the address - so creative and fun. :) So, I don't have a recipe to share yet, BUT I want to let you know about Grocery Smarts if you don't know about it already. It will save you a ton of money on your grocery bill and it really helps you stock up on your food storage without breaking the bank. SO, I went shopping today and this is what I got:

Okay, so this isn't EVERYTHING, but everything I got an awesome deal on. So, this all together added up to $38.13 - I also bought some paper towels, toilet paper and a couple other things and got $30 off my next shopping bill - so I am telling myself I got this all for $8.13!! So awesome! I wanted to get more (like weight watcher meals - only 1.50 a piece) but I don't have enough room in my freezer, I really want a deep freeze! So, if you are interested, visit and if you want the password go to my blog -- it is posted at the end of that entry.

Sarah, thanks again - and your recipes look awesome!

Chicken & Broccoli Wreath

This is a recipe that I made purely for presentation. The first time I made it, it overflowed but its bc I put too much filling. It was still delicious. You can add and take away a lot of the ingredients to fit your family and I promise its completely kid friendly.
Chicken & Broccoli Wreath
2 Cans of Cresent Rolls
2 C Broccoli Florets
1 lb Cooked chicken, shredded or cubed
1 1/2 C Shredded Cheddar Cheese
1/2 C or more of Mayonnaise ( I used Cream Cheese and it was Successful)
1/2 C Red Bell Pepper ( Optional)
1 Garlic Clove Minced
3 Tsp. Dill
1/4 C Slivered almonds or Water Chestnuts (Optional)
Preheat your oven to 375. Mix everything but the crescent rolls until it's a mixture consistancy. Feel Free to Altar the amount of Mayo. Arrange the crescent rolls on a 12" pizza pan or stone in a ring shape with the points facing the outside with the wide bottoms overlapping at their corners. Spoon your chicken and broccoli mixture over the wide parts of the triangle, leaving room for the pointy corners to be tucked. Fold over the points and tuck them under the wide ends of the cresecnt roll triangles. The filling will be visible. Bake at 375 for 20-25 Minutes until it is golden brown.

Rosemary Bread

Rosemary Bread

I have really gotten into making bread recently and let me tell you this is a hit. If you can proof yeast you can do this. It looks, tastes and smells like a million bucks. Honestly, its pretty close to Macaroni Grill's bread. Mike and I treated it that way and ate the whole loaf the first night I made it. Great alternative to bread sticks.

Rosemary Bread


1 cup water (WARM)
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 tablespoon dried rosemary
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast


1. Proof your yeast with the water, sugar and yeast and wait 10 minutes.

2. Add flour, salt, and oil knead and like heck. ( Or use your dough hook)

3. Add the herbs & pepper [I used oregano insted of an italian blend and definately kept the rosemary) and knead some more.

4. Let rise an hour or so in an oiled, covered plastic bowl in a warm place.

5. Punch down, let rise another hour.

6. Bake at 375 until browned or for 25 minutes

7. Remove from oven, brush with olive oil and sprinkle with coarse salt.

8.Serve with olive oil and fresh cracked pepper.

TIP: If you live somewhere cold, dry or just want to make the rising process of your dough faster, there are two options. You can microwave a glass of water for 3 minutes and then put your dough in its bowl inside the microwave to rise. This creates a humid warm place. Also, while making your dough you can preheat your oven on warm and then when its ready to rise put the bowl in the oven, turn the oven off, and crack the oven door open. This has the same affect.