Kendras Breakfast

This Amasing women named Kendra posted these recipes on her blog. So I thought I would put them here to help me locate them easier.

Banana Bread
• 1 2/3 C. flour
• 1 tsp. baking soda
• 1/4 tsp. ground cinnamon
• 1/2 tsp. salt
• 1 C. plus 2 T. sugar
• 2 eggs
• 1/2 C. oil
• 3 1/2 bananas, very ripe, mashed
• 2 T. sour cream
• 1 tsp. vanilla extract
• 2/3 C. walnuts, toasted and chopped

Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper. Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, sour cream, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

Blueberry Muffins
• 2 cups flour
• 1 T baking powder
• 1/2 t salt
• 1 1/2 cups fresh or frozen blueberries
• 1 large egg
• 1 cup sugar
• 4 T unsalted butter, melted and cooled
• 1 cup sour cream
• 2 T milk

Preheat oven to 350. Grease 12-cup muffin pan with butter or cooking spray. In a large bowl combine flour, baking powder, salt. Add blueberries and toss until coated. In a separate bowl, whisk the egg. Add sugar, butter, sour cream and milk. Whisk until combined. Fold into dry ingredients until just combined. Do not over mix. Spoon into muffin cups. Bake for 25-30 mins.

Breakfast Stromboli
• 1 dough ball (I buy these at Sam's for really cheap, but sometimes I also make them in my bread machine. Either way, super easy!)
• 1 lb. spicy breakfast sausage
• 3 C. Colby Jack cheese, shredded
• 6 eggs, scrambled

Roll out dough in a rectangle on a greased and floured cookie sheet. Sprinkle cooked sausage on the rectangle, leaving a 1 inch border around the outside. Sprinkle eggs and cheese on top of the sausage. Roll up, pinching the ends together and placing the pinched side down on the cookie sheet. Bake at 400 degrees for 15-20 minutes.

Breakfast Taco Casserole
• 1 lb sausage, browned
• 8 eggs
• 1/2 bag of tator tots
• 2 cups milk
• 1 cup grated cheese
• salt & pepper to taste

Beat eggs, milk and seasonings together. In greased 9x13 pyrex, layer half the tator tots, half the sausage, & sprinkle with half the cheese. Pour half of the egg mixture over layer. Repeat for second layer. Refrigerate overnight. Bake, uncovered for 45-60 minutes at 325 degrees. Serve with tortillas.

Chile-Cheese Bake
• 1 small can green chilies
• 2 C. shredded Monterrey Jack cheese
• 2 C. shredded cheddar cheese
• 10 large eggs
• ¼ C. flour
• 1 ½ C. milk
• ½ tsp. salt, pepper
• Dash of Tabasco and paprika

Grease 13 x 9 baking dish. Layer half of the chilies, half of Monterrey Jack cheese, half of cheddar cheese. Repeat layers. Blend the eggs, flour, milk, and spices. Pour mixture over top of the layers. Bake at 335 degrees for 45 minutes to an hour, until firm and golden.

Cinnamon French Toast
• 8 slices of Texas Toast sliced diagonally
• 1 c. flour
• 1 1/2 T sugar
• 1 1/2 t baking powder
• 1/2 t salt
• 1-3 T cinnamon - depending on how much you like cinnamon
• 1 c. milk
• 1 beaten egg

Combine all dry ingredients. Mix milk and egg together and add to dry ingredients.
Dip slices of bread into mixture and cook in skillet with lots of oil! Top with syrup and powdered sugar
Not your average French Toast!!!

Cinnabon Cinnamon Rolls
• 1 pkg. dry yeast
• 1 C. warm milk
• ½ C. sugar
• 1 tsp. salt
• 2 eggs
• 4 C. flour
Filling:
• 1 C. packed brown sugar
• 2 ½ tsp. cinnamon
• 1/3 C. margarine, softened
Icing:
• 8 T. margarine
• 1 ½ C. powdered sugar
• ¼ C. cream cheese
• ½ tsp. vanilla
• 1/8 tsp. salt

Dissolve yeast in warm milk in a large bowl. Add sugar, margarine, salt, eggs, flour and mix well. Knead dough into a large ball, using hands lightly dusted with flour. Put in a bowl, cover and let rise in a warm place about an hour or until dough has doubled in size. Roll dough out onto lightly floured surface, until approx. ¼” thick. Preheat to 400 degrees.

For filling, combine brown sugar and cinnamon in a bowl. Spread softened margarine over the surface and then sprinkle the sugar/cinnamon mixture over the surface. From the long edge, roll dough slowly down to the bottom edge. Cut dough into 1 ¾ “ slices and place in a lightly greased baking pan. Bake for 10 minutes or until light golden brown.

Beat icing ingredients until fluffy. When rolls are done, cool and spread generously with icing.


Eggs in a Hole
• Sliced bread
• Butter
• Large eggs
• Salt and Pepper

With a biscuit cutter, cut a hole in the center of bread. Heat 2-3 T. butter in a skillet over medium to low heat. Place bread in the skillet and allow it to soak up the butter. After 1 minute, crack egg into the hole. Sprinkle with salt and pepper and cook for another minute. With a spatula flip to the other side and sprinkle that side with salt and pepper. Take it out when its all good and buttery.

Friendship Bread
I keep these starters in my freezer. Did you know you can do that? Just so you know how much I despise waiting, I let these go until day 10 and then I freeze the extras. That way, I can make Friendship Bread whenever I want to without waiting for 10 days.

Do NOT refrigerate starter. Let air out of bag as the batter rises and ferments.

Day:
1. Do Nothing.
2-5 Mash the bag
6: ADD to the bag: 1 cup flour, 1 cup sugar, 1 cup milk - Mash the bag
7-9 Mash the bag
10. Follow instructions below:

Pour contents of the bag into a non-metal bowl. Add:
• 1 ½ C. sugar
• 1 ½ C. flour
• 1 ½ C. milk

Measure out 4 separate batters of 1 cup each into 4 Ziploc bags. Keep a starter for yourself and give the other 3 to friends with a copy of this recipe.

Baking Instructions:
Preheat oven to 325. To the remaining batter in the bowl (approx. 1 1/2 cups) ADD first:
• 3 eggs,
• ½ C. milk
• 1 C. oil
• ½ tsp vanilla

Hand mix with wooden spoon. Do NOT use electric mixer. Then add:
• 1 1/2 tsp baking powder
• ½ tsp salt
• 1 C. sugar
• ½ tsp baking soda
• 2 C. flour
• 2 tsp. cinnamon
• 1 lg. or 2 small boxes of instant vanilla pudding
• 1 C. raisins or chopped nuts (optional)

Hand mix with wooden spoon. Grease 2 large loaf pans or 1 bundt pan. In a separate bowl, mix an additional ¼ tsp cinnamon and ¼ cup sugar. Dust the greased pan(s) with half this mixture. Pour batter evenly in to pan(s). Sprinkle the remaining sugar mixture over the top. Bake 1 hour. Cool 5-10 minutes, then turn pan(s) upside down and gently ease the bread loaves out.

Make Ahead Country Breakfast Casserole
• 1 roll sausage
• 6 bread slices
• 6 eggs, slightly beaten
• 1 C. water
• 1/2 C. milk
• 2 pkg. Gravy mix (Pioneer is the best)
• 2 C. shredded cheddar cheese
• 2 T. melted butter
• Paprika/Tony Chachere’s to taste

Brown sausage. Remove and drain on paper towel. Spread over bottom of greased 11x8 baking dish. Wisk together eggs, water, milk and gravy mix. Sprinkle cheese over sausage. Pour mixture over cheese. Cut bread into 1 inch cubes and arrange evenly over mixture. Drizzle butter over bread. Sprinkle with seasoning. May refrigerate up to 2 days. Bake at 325 degrees, uncovered for 40 min.

Make Ahead French Toast Casserole
• 1 loaf French bread
• 8 large eggs
• 2 C. whole milk
• 2 C. half and half
• 1 tsp. sugar
• 2 tsp. vanilla
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1 1/2 sticks of butter
• 1 1/2 C. brown sugar
• 3 T. corn syrup
• 1 1/2 C. pecans, chopped

Heat to 325 degrees. Arrange bread, slice 1/2 inch thick on baking sheets and bake until golden. Cool. Grease baking dish with butter. Layer 2 layers of bread in dish. Wisk eggs, milk, half and half, sugar, vanilla, cinnamon, nutmeg and pour evenly over bread. Press to soak bread. Cover and refrigerate up to 2 days.

When ready to bake, heat oven to 350 degrees, and make topping. Mix butter, brown sugar, and corn syrup together and stir in pecans. Spoon topping evenly over casserole and bake 60 minutes, until golden.

Maple Cinnamon Rolls (makes a LOT, half if necessary)...this is the Pioneer Woman's
Dough:
• 1 Qt. Whole milk
• 1 C. vegetable oil
• 1 C. sugar
• 2 Pkgs. Active dry yeast (4 ½ teaspoons)
• 9 C. flour
• 1 heaping tsp. baking powder
• 1 scant tsp. baking soda
• 1 T. salt
Filling:
• 2 C. melted butter, plus more as needed
• ¼ C. ground cinnamon for sprinkling
• 2 C. sugar, plus more if needed
Maple Icing:
• 2 Lbs. powdered sugar
• ½ C. whole milk
• 6 T. butter, melted
• ¼ C. strongly brewed coffee
• Dash of salt
• 1 T. maple flavoring or maple extract

Heat milk, oil, sugar in saucepan over medium heat without boiling. Set aside and cool to lukewarm. Sprinkle yeast on top and let sit on milk for 1 min. Add 8 C. of flour, stir until just combined, cover with towel and set aside to rise for an hour.

Remove towel and add baking powder, soda, salt and 1 C. flour. Stir thoroughly to combine. Roll out half of dough on floured surface to 10” X 30”. Pour 1 C. melted butter over surface of dough. Generously sprinkle half of cinnamon and 1 C. of sugar over the butter. Roll up the rectangle and when you reach the end, pinch the ends together. Cut with a sharp knife, making 1 ½” slices. Place sliced rolls in greased baking pan.

Repeat rolling/sugar/butter process with the other half of the dough. Preheat oven to 375 degrees. Set pans aside to rise for 20 min. before baking. Bake for 13-17 minutes until golden brown.

For the icing, whisk together sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. When rolls come out, drizzle icing over hte top and all around the edges.

Monkey Bread ( I make these whenever I don't have enough time to make homemade cinnamon rolls but want a similar yummy result)

• 3 packages biscuits
• 1 T. vanilla
• 3/4 C. sugar
• 1/2 C. brown sugar
• 2 tsp. cinnamon
• 1/4 tsp. salt
• 8 T. butter, melted

Preheat to 350 degrees. Grease tube or bundt pan. Melt butter and vanilla on stovetop. Toss sugars, cinnamon and salt together in separate bowl. Cut biscuits in fourths and roll in butter mixture then sugar mixture to coat and arrange in pan. Drizzle remaining butter and sugar over the top. Bake until golden, 30 minutes or so. Top with drizzly cream cheese icing if you want to make it really special. Just heat the icing a bit to make it drizzly.

No Knead Knot Rolls
• 2 pkgs. Active dry yeast
• 2 C. warm water (110-115 degrees)
• ½ C. sugar
• 2 tsp. salt
• 6-6 ½ C. flour
• 1 egg
• ½ C. shortening
• ½ C. butter, softened

In bowl, dissolve yeast in warm water. Add sugar, salt and 2 C. flour. Beat on medium speed for 2 min. Add egg and shortening; mix well. Stir in enough remaining flour to form soft dough (do not knead). Cover and refrigerate overnight. You can refrigerate for several days, freeze or use right away. I usually use one right away and freeze the other 3. This comes in handy on days that I am cooking a meal for company. Just pop it out of the freezer and focus on the rest of the meal.

After refrigerating, punch dough down and divide into 4 portions. Cover 3 with plastic wrap. Roll remaining portion into a 14x12 rectangle. Spread 2 T. butter over dough. Fold in half lengthwise; cut into 12 strips. Tie each strip into a knot; tuck and pinch ends under. Place 2 in. apart on greased baking sheet. Repeat with remaining dough.

Cover and let rise until doubled; about 1 hour. Bake at 400 degrees for 10-12 minutes or until brown. Makes 4 dozen.

Orange Bread
• 3/4 C. of sugar
• 1/2 C. of chopped pecans
• 1 T. grated orange rind
• 2 cans of buttermilk biscuits (11oz can)
• 1 pack of cream cheese
• 1/2 C. of butter, melted
• 1 C. of sifted powdered sugar
• 2 T. of orange juice

Combine the first three ingredients in small bowl and set aside. Separate biscuits twice (take them apart first then half them- like you are buttering it). Cut cream cheese in 20 squares then put one square in between two halves of the biscuit and pinch edges. Dip in melted butter. Dip in small bowl mixture. Grease bundt pan then stand biscuits up beginning around the edges. Drizzle and sprinkle remaining butter and sugar over the biscuits. Bake 350 degrees for 45 minutes or until golden. Flip onto serving plate then drizzle orange juice and powdered sugar mixture over the top.

Quiche Lorraine
• 1 pie pastry, deep dish
• 12 slices bacon
• 1 C. shredded Swiss cheese
• 4 eggs, beaten
• 2 C. cream
• 3/4 tsp. salt
• 1/4 tsp. white sugar
• 1/8 tsp. cayenne pepper

Preheat oven to 425 degrees. Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon and cheese into pastry shell. In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell.
Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.

Sausage Egg Casserole
• 1 can crescent rolls
• 1 lb. sausage
• 2 C. mozzarella cheese
• 4 eggs
• 3/4 C. milk

Spray 9x13 pan with nonstick cooking spray. Press crescent rolls into bottom of pan. Brown and crumble sausage. Drain. Spread over crescent rolls. Add mozzarella cheese over sausage. Beat eggs with milk and pour over sausage and cheese. Bake 20 minutes at 365...or until the thing looks done.

Spicy Home Fries
• Yukon gold potatoes, cut in 1/2 inch cubes
• 1/4 C. vegetable oil
• 3 T. butter
• Salt, pepper, garlic powder and cayenne to taste

In microwave-safe bow, toss potatoes with oil. Cover with Saran and microwave on high 5-10 minutes, shaking every 3 minutes. Drain. Melt butter in skillet over medium high heat, adding potatoes and cooking until golden on one side (about 5 minutes). Turn potatoes until well browned, 10 or 15 more minutes. Season and serve.

Sour Cream Pancakes ( I think this is Pioneer Woman, too. Even if you don't like sour cream, which we don't, this is very good and you can't taste it!)

• 1 C. sour cream
• 7 T. flour
• 1 T. sugar
• 1 tsp. baking soda
• ½ tsp. salt
• 2 large eggs
• ½ tsp. vanilla
• Butter
• Syrup

Heat griddle. Place sour cream in a medium bowl. Dump in flour, sugar, soda and salt. Stir together gently. Whisk eggs in a separate bowl and add vanilla. Pour egg mixture into flour mixture. Stir together gently. Melt butter on the griddle. Pour batter ¼ C. at a time. Cook for 1-1 ½ min. then flip. Repeat with remaining batter.

Zucchini Bread (my husband still doesn't know that there is zucchini in this bread. He loves it!)

• 2 C. sugar
• 1 C. oil
• 3 eggs
• 3 C. flour
• ¼ tsp. baking powder
• 1 tsp. soda, salt, cinnamon
• 2 C. grated zucchini
• 1 C. chopped nuts
• 2 tsp. vanilla

Mix ingredients together as listed. Bake at 350 degrees for 50 minutes. Makes 2 - 9x5 loaves.

Main dishes from Kendra

So this amazing lady named Kendra posted these recipes. I've tried 4 of them so far, and they are REALLY GOOD and REALLY EASY. So I thought I would post them on my grocery shopping/menu planning blog to keep them in one place.

Main Dish Recipes

Main Dish Recipes

(Duty "Tried and Trues!")

(Pictured: Chicken Pastina, courtesy Food Network)

Baked Ziti

• 1 lb. spicy Italian sausage
• 1 pkg. ziti noodles
• 1 jar 3-cheese pasta sauce
• 3 C. mozzarella cheese
• ½ C. parmesan cheese
• ½ bar of cream cheese
• 1 tsp. garlic salt, basil, pepper

Brown sausage with spices. Drain meat and simmer with pasta sauce, cream cheese and parmesan. Cooke pasta, al dente. Drain and mix the meat sauce with the pasta. Pour into a greased casserole dish and top with mozzarella cheese. Bake for 15-20 minutes at 350 degrees. Broil for a minute or two to give it that Carino’s look on top.

BBQ Chicken Packets

• Boneless chicken breasts
• BBQ sauce
• Frozen corn
• Chopped bell pepper
• Shredded cheese

Preheat to 450 degrees. Center chicken a sheet of aluminum foil. Spoon BBQ sauce over chicken. Top with veggies and cheese. Double over foil, leaving airspace. Make as many or as little packets as you want. Bake 30-45 minutes on cookie sheet.

Braised Roast

• Deer roast/beef shoulder (2-4 lbs.)
• Spices (salt, pepper, garlic salt and pepper, smidgen of cayenne)
• Oil
• Water
• Rice

Heat pot with oil. Season roast on both sides liberally with spices. Once pan is hot, add roast at high heat to quickly brown the outside (both sides). When nicely browned, add enough water to come up halfway up the sides of the roast. Put lid on pot, lower heat and simmer until meat is tender. Continue adding water. Could be ready in 45 minutes or continue to simmer several hours for better flavor and tenderness. Serve with rice.

Brisket

• 2 – 10.5 oz. cans beef consomme
• 1 ½ C. low-sodium soy sauce
• Juice of 2 lemons
• 5 garlic cloves, chopped
• 1 T. liquid smoke (optional)
• 1 – 5-7 lb. beef brisket (trimmed)

Marinate brisket in the beef consomme, soy sauce, lemon juice, garlic and liquid smoke. Place brisket in roastin pan, fat side up. Cover with foil and place in fridge to marinate for 24-48 hours. Pop brisket in 300 degree oven (covered in foil) and cook for 40 min. per pound). Or place in crockpot on low for 8 hours.

Check to see if it is fork-tender. If not, return to oven for increments of 20 minutes until it is. Slice brisket until it is falling apart. Scoop up sliced brisket and return to the juices in the pan (or crockpot) and keep warm in there.

Carbonara

• 1 box medium shell pasta
• 1 package of bacon, cooked and cut
• 1 C. chicken, grilled and cubed
• 1 stick butter
• 1 C. heavy cream
• 1 bell pepper, sliced
• 1 C. parmesan cheese, shredded
• 2 tsp. garlic salt, pepper,
• 1 tsp. cayenne

Boil pasta, al dente and drain. Add all ingredients except for Parmesan and mix well. Sprinkle parmesan cheese over the top before serving.

Chicken & Rice Casserole

• 1 Stick butter, melted
• 1 can Cream of Chicken soup
• 1 can water
• 2 C. rice, uncooked
• Salt, pepper , garlic powder/salt, lots of sage, poultry spice to taste
• 1 lb. of cooked chicken, cut up

Add butter to bottom of baking dish. Add rice, chicken, soup, water and spices. Bake at 350 degrees. Cover with foil for 30 minutes and uncover the last 30 minutes. Sprinkle shredded cheese on top (optional).

Chicken Fried Steak

• 3 C. flour
• Salt, pepper, cayenne
• 1 C. buttermilk
• 1 large egg
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 6 cube steaks, pounded 1/4 inch thick
• 4-5 C. vegetable oil

Toss flour, 1 T. salt, 1 tsp. pepper and cayenne together. In another dish beat buttermilk, egg, powder and soda together. Season steaks with salt and pepper and dredge through flour, buttermilk and again through flour. Heat oil to 375 degrees. Fry about 5 minutes on each side and transfer to towel-lined plate.

For the gravy, add thyme, 2 cloves of garlic (minced) and 3 T. of flour. Whisk in 1/2 C. of chicken broth and scrape up browned bits. Wisk in 2 C. of whole milk, salt, pepper and cayenne until thickened.

Chicken Pastina

• 1 box pastina pasta (or any small pasta)
• 2 T. olive oil
• 2 C. cubed chicken breast
• 1 clove garlic, minced
• 1 (14.5-ounce) can crushed tomatoes with juice
• 1 C. shredded mozzarella
• 1/4 C. chopped fresh flat-leaf parsley
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1/4 C. bread crumbs
• 1/4 C. grated Parmesan
• 1 T. butter, plus more for buttering the baking dish

Preheat the oven to 400 degrees F. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the garlic, stirring to combine, and cook until the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Chicken Pesto Pizza:

• 1 dough ball (you can make or buy these pre-made, Sam’s is less than $1 per ball)
• ¼ C. pesto sauce (mine came from a jar)
• 1 tsp. minced garlic
• 2 T. butter
• ½ C. grilled chicken breast, cut up
• 1 C. Monterrey Jack shredded cheese
• 2 T. Parmesan cheese
Tomatoes (optional)

Press out dough. Melt butter and spoon out with garlic and pesto sauce on all but 1 inch around the edge. Place chicken evenly around. Sprinkle cheese evenly with Parmesan on top. Bake at 400 degrees for 15-20 minutes.

Chicken Pot Pie

• 3 medium carrots, peeled
• 4 T. stick butter
• ½ C. frozen peas
• 2 C. cooked chicken, chopped
• ¼ C. flour
• 2 C. chicken broth
• 1 package instant mashed potatoes
• 1 can cream of chicken
• 1 C. heavy cream
• 1 tsp. thyme, sage, kosher salt, pepper
• 1 can biscuits
• Shredded cheese

Dice carrots. Melt butter in large pot. Add carrots and peas and cook for a couple of minutes. Add chicken and combine. Sprinkle flour over vegetables and combine. Cook for a couple minutes.
Pour chicken broth, cream of chicken, instant mashed potatoes, cream and spices. Remove from heat. Taste and adjust seasonings as needed. Pour chicken mixture into greased casserole dish. Pull out biscuits and cut in half with a sharp knife lengthwise (so as making 2 biscuits from each one).
Place biscuit halves on top of mixture and cut remaining ones into fourths and squeeze in, wherever you can. Bake for 20 minutes, until brown and bubbly. Cook 10 minutes before serving. Serve with shredded cheese on top.

Chicken Spaghetti

• 2 C. cooked chicken, cut up
• 1 lb. thin spaghetti, broken in 2 in. pieces
• ¼ C. minced green pepper
• 2 cans cream of chicken soup
• 2 ½ C. grated cheddar cheese
• 1 tsp. seasoned salt, pepper, sage, garlic powder (and cayenne to taste)
• ¼ block of Velveeta

Bring broth to a boil and add spaghetti. Cook spaghetti and drain when done. Add chicken, cream of chicken, Velveeta and spices. Stir until well blended. Pour into a greased casserole dish, spread grated cheese over the top and bake for 15-20 minutes, until cheese is melted and bubbly.

Chicken Stirfry

• 1 C. chicken broth
• 1/4 C. cold water
• 6 T. soy sauce
• 2 T. oil
• 2 T. onion, finely chopped
• 4 C. stirfry veggies
• 2 T. cornstarch
• 1/4 tsp. garlic powder
• 1/4 tsp. ginger
• 1 green pepper
• 1 lb. boneless chicken, cut in strips
• Crushed red pepper flakes to taste

Heat oil in skillet. Cook chicken, onion, bell pepper, and veggies. Mix broth, water, soy sauce, cornstarch, garlic and ginger. Remove chicken from skillet. Add mix, stirring constantly until thick. Add chicken and veggies to sauce and cook 5 minutes. Serve with rice.

Crockpot Chicken and Potatoes

• 4 boneless, skinless chicken breast halves
• 1/2 C. Italian salad dressing
• 1 tsp. Italian seasoning (or mix basil, oregano, crushed red pepper, and garlic powder to equal same)
• 1/2 C. grated Parmesan or Romano cheese
• 4 to 6 medium potatoes, peeled and cut into wedges or thick slices

Place chicken in bottom of Crock Pot. Sprinkle with half of the Italian dressing, spices, and the grated cheese. Put the potatoes on top or around the chicken. Sprinkle with the rest of the dressing, spices, and cheese. Cook on low for about 6-8 hours, or until the chicken is done and potatoes are tender.

Crockpot Meatloaf

• 2 lb. hamburger meat
• 1 C. Italian breadcrumbs
• 2 eggs
• 1 tsp. oregano, thyme, Worcestershire
• 1 pkg. Pioneer brown gravy mix

Put hamburger and bread crumbs in mixing bowl. Add eggs, oregano, thyme and Worcestershire and half the package of gravy. Moosh together and pat into a round, ball shape. Put into crockpot. Take other half of gravy mix and put into small bowl with 1 C. water, ½ tsp. oregano, thyme and 1 T. Worcestershire. Mix up well and pour over loaf. Cover, set to high and cook 3-4 hours. Serve with mashed potatoes.

Easy Italian Chicken

• 3 or 4 Chicken Breasts
• 1 Stick Butter
• 1 Pkg. Italian Dressing Mix
• ¼ C. Lime Juice

Season chicken with salt & pepper. Pour dressing mix, lime juice, and butter over chicken. Bake for 1 hour (covered) at 350°. Remove cover and bake another 15 minutes.

Enchilada Casserole

• 1 lb. ground beef
• 2 T. onion, chopped
• 2 cans cream of chicken
• 1 can enchilada sauce
• 1 sml. can green chilies
• tortillas/tortilla chips
• grated cheese
Spices to taste (taco/fajita seasoning, salt, pepper)

Brown beef. Add onion, soups, sauce, and chilies. Mix well. Layer meat, torn tortillas/chips, cheese until all ingredients are used up. End with cheese on top. Bake for 30 min. at 350 degrees.

Garlic Lime Chicken

• 1 tsp. salt, pepper, garlic powder
• 1/4 tsp. cayenne pepper, paprika
• 1/2 tsp. teaspoon onion powder, thyme
• 6 boneless skinless chicken breast halves
• 2 T. butter, olive oil
• 1/2 C. chicken broth
• 4 T. lime juice

In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.
In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown, about 5 minutes on each side. Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.

Ghoulash

• 1 lb. ground beef or sausage, cooked
• 1/4 block of Velveeta
• 1 (16 oz.) package of noodles
• 1 can Rotel
• 1 handful frozen corn
• Salt, pepper, garlic, cayenne to taste

Boil noodles until tender (approx. 15 minutes). Drain. Add in the rest of the ingredients and serve.

Green Chile Chicken Casserole

• 1 lb. cooked chicken, cut up
• 1 T. minced onion (use more if you like onions)
• 1 can green chilies
• 2 cans cream of chicken soup
• Corn tortillas
• Shredded cheddar cheese
• Salt, pepper and spices to taste

Saute onions in a T. of butter, add soups, salt, pepper, spices and chilies. Add chicken. In a greased baking dish, tear tortillas and layer along bottom of pan. Layer in order: tortillas, soup mixture, cheese and repeat. Bake at 350 degrees until cheese melts.

Lasagna

• 1 T. olive oil
• Salt, fresh ground pepper
• 10 oz. lasagna noodles (no boil)
• 1 lb. mozzarella cheese
• 1 ½ lbs. hamburger
• 1 lb. hot breakfast sausage
• 4 garlic cloves, finely chopped
• 2 – 14.5 oz. cans whole tomatoes
• 2 – 6 oz. cans tomato paste
• 10-12 basil leaves
• ¼ C. chopped parsley
• 1 ½ C. Ricotta cheese
• 1 ½ C. cottage cheese
• 2 eggs, beaten
• 1 C. Parmesan cheese, grated

Preheat oven to 350 degrees. Saute hamburger, sausage and garlic until brown. Drain fat. Add tomatoes and juice, paste, ½ tsp. salt, and pepper. Stir together and simmer over low for 45 minutes. Cut basil and parsley. Add half of each to the meat mixture.

In a medium bowl, combine the ricotta cheese, the cottage cheese, and ½ C. of the Parmesan cheese and the other half of the herbs. Stir together well.

Lay out noodles across the bottom of a deep pan. They should slightly overlap. Spoon half of the cheese mixture on top of noodles. Sprinkle half of the mozzarella cheese on top of that. Spoon half of the meat mixture on top of the mozzarella. Now repeat the process. Sprinkle the remaining ½ C. Parmesan cheese over the top. Bake for 35-45 minutes until it is hot and bubbly. Allow to stand 10 minutes before cutting.

Meatball Subs

• 1 1/2 lbs. ground beef/sausage
• 1 small onion, chopped
• 1 large egg
• 1/4 C. bread crumbs
• 1 T. Worcestershire
• 1 1/2 tsp. salt
• 3/4 tsp. cayenne
• 2 T. garlic, minced
• 1/4 C. vegetable oil
• 1/4 C. flour
• 1 C. water
• 3 T. parsley
• 1 large French loaf
• Provolone or mozzarella cheese
• Creole seasoning

Combine meat, onion, garlic, egg, crumbs, Worcestershire, 1/2 tsp. salt, and 1/2 tsp. cayenne. Mix well. Form meatballs. Combine flour and Creole seasoning on a shallow plate. Roll meatballs in mixture and add to large skillet with oil over medium heat. Brown evenly and remove from pan. Stir in seasoned flour in skillet, making roux. Add remaining salt and cayenne, water and bring to a boil. Return meatballs to skillet. Reduce heat, simmer. Serve on French loaf, topped with cheese.

One Pan Sage Chicken and Sausage

• 1 large onion
• 1/2 C. olive oil
• 2 tsp. dijon mustard
• 1 T. dried sage
• Pepper
• 1 T. Worcestershire
• 1 lemon
• 1 lb. chicken drumsticks
• 1 lb. smoked sausage
• 2 T. fresh sage leaves, chopped

Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good amount of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight, or for up to 2 days.

Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade. Arrange the chicken pieces in a roasting pan skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the pan into the oven to cook for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly. 


Pizza Casserole

Batter:
• 1 1./2 C. flour
• 2 tsp. sugar
• 1 tsp. salt
• 2 envelopes yeast
• 3/4 C. very warm water
• 1/.4 C. olive oil
Meat filling:
• 1/2 lb. ground beef, cooked
• 1/2 lb. Italian sausage, cooked
• 1 1/2 C. pizza sauce
Topping:
• 15-20 pepperoni slices
• 1 C. mozzarella cheese, shredded
• 1/4 C. Parmesan, shredded
• 1/2 tsp. Italian seasoning

Mix batter together in greased baking dish. Combine meat filling. Evenly distribute pepperonis over meat. Sprinkle cheeses and herbs on top. Bake by placing in cold oven. Set to 350 degrees for 30 minutes.

Pot Roast

• 2-3 T. olive oil
• Kosher salt, pepper, rosemary and thyme
• 3-5 lb. chuck roast
• 6-8 carrots
• 2 ½ C. beef stock
• 1 onion
• 3 Potatoes, quartered and partially peeled

Preheat oven to 275 degrees. Heat oil in large pot ove rmedium high heat. Generously salt roast on both sides. Cut onions in half and peel. Place onions in oil and brown, remove to a plate. Wash the carrots and cut them into 2 inch slices. Throw carrots into the pot and toss them until brown.
Remove and get oil hot again. Place meat in pot and sear it, about a minute per side. Remove to plate. With burner on deglace pot by adding 1 C. stock, whisking constantly. When most of the bits are loosened, place meat back in pot. Followed by carrots, onions and potatoes. Add beef stock and spices. Cover pot and roast for 3-5 hours. Cook until fork tender.

Pulled Pork Sandwiches

• 1 bottle good BBQ sauce
• ¼ C. Worcestershire
• Salt, chili powder, oregano, cumin to taste
• 5-7 lb. Pork Butt/Shoulder
• Splash of lime juice
• Sandwich buns

Dump into crockpot and let cook until tender (6-8 hours). Pull off fat and shred. Eat on buns with Stubb’s BBQ sauce. You shouldn’t eat BBQ without Stubbs.

Ritz Chicken

• 4 lbs. chicken tenderloins
• 3 eggs
• 3 C. crushed Ritz crackers
• 2 tsp. garlic salt, black pepper
• ½ C. butter, cut into slivers
Preheat oven to 375 degrees. Mix eggs in a bowl. In a separate bowl, combine crumbs and spices. Dip chicken in eggs and then dredge in crumbs. Place chicken in a greased baking dish. Place butter slivers on top of the chicken in the dish. Bake in oven for 40 minutes until golden brown.

Rosemary Pork Loin

• 4 garlic cloves, pressed
• ½ tsp. Dijon mustard
• 4 tsp. chopped rosemary
• ½ tsp. finely grated lemon peel
• 1 ½ tsp. coarse sea salt
• 1 boneless pork loin roast (approx. 3-4 lbs.)
• 1 C. chicken stock, warmed
• Fresh rosemary sprigs

Preheat to 400. Mix garlic, mustard, rosemary, lemon peel, salt and pepper together. Rub mixture over entire roast. Place pork, fat side down, onto a 13x9x2 roasting pan. Roast for 30 min., then turn fat side up and roast until thermometer inserted in center reaches 155 degrees, about 30 more minutes (depending on size). Let cool 10 min.

Deglaze pan with chicken stock over low heat. Drizzle pan juices over pork and garnish with rosemary.

Spicy Pasta

• 1 box Penne or Large Shell Pasta
• 1 stick butter
• 1 C. heavy cream
• 1 package of smoked sausage
• 2 C. grilled chicken, cubed
• 1 bell pepper, sliced
• 1 T. chili powder
• 1 tsp. salt, pepper, garlic powder, basil, cayenne
Boil pasta and cook al dente. Cook sausage, bell pepper and chicken with butter in a skillet until done. Add meat to drained pasta, as well as the rest of the ingredients. Stir together well and serve hot.

Stromboli

• 1 dough ball (you can buy these pre-made. Sam’s is the cheapest)
• ½ C. cooked sausage or hamburger
• pepperonis
• shredded mozzarella cheese
• ham (optional)
• Pizza Sauce (see page 53)

Press out dough in a rectangle shape (may need to use flour and a rolling pin). Spread pizza sauce onto dough, leaving a 1 inch space around the sides. Spread cooked (spicy) sausage, pepperonis and shredded monterrey jack cheese inside of the 1 inch margin (don't stuff too full or it will open up during baking). Pinch together sides and turn over so that pinched side is facing down.
Bake at 400 degrees for 15-20 minutes. Serve with pizza sauce for dipping.



Variation: {Ham Stromboli}
Omit sausage or hamburger, as well as pizza sauce. Use leftover ham from a baked ham, tearing pieces to place onto the dough and adding a brush of melted butter at the bottom. Continue with different types of shredded cheese. Bake as above. When you pull it out of the oven, brush with melted butter that has been mixed with garlic and parsley. Mmm....perfect for a fun lunch or appetizer.

Kendras appetizers

So Kendra, a now pastor's wife, who used to go to our church posted these appetizer recipes. I thought I would put them here for easier access.

Tried and True Appetizers

So, I've been hearing that others want to get in on the "tried and true" recipe action. Since I already have them typed up, I will begin posting some of the recipes as I find an extra few minutes here and there. Here are some appetizers that will blow you away.

Apple Dip

• 8 oz. cream cheese, softened

• 3/4 C. brown sugar, packed

• 1/2 C. powdered sugar

• 1 tsp. vanilla

Mix until smooth. Stir in 1 C. Heath bits. (optional)

Bacon-Wrapped Smokies

• 1 pound sliced bacon, cut into thirds

• 1 (14 ounce) package beef cocktail wieners

• 3/4 cup brown sugar, or to taste

Preheat the oven to 325 degrees. Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.

Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.

BBQ Smokies

• 2 pkgs. Lil’ smokies

• 1 bottle of Stubb’s BBQ sauce

• ½ Brown sugar

• ½ grape jelly

Dump all ingredients in crockpot and cook on low. Stir occasionally, until ready to serve.

Chicken & Cheese Quesadillas

• 1 lb. boneless chicken breasts

• Salt and pepper

• 2 T. vegetable oil

• 1 small onion, chopped

• 1 red pepper, chopped

• 4 garlic cloves, minced

• 1 tsp. cumin

• 1/4 C. cilantro, minced

• 1 1/2 tsp. Tabasco

• Flour tortillas

• Mexican cheese, shredded

Heat oven to 475 degrees. Heat skillet over medium with 1 T. oil. Season chicken with salt and pepper and place in skillet. Cook until brown on both sides and remove from pan. Add 1 T. oil, onion, bell pepper, and salt to skillet and cook until softened. Stir in garlic, cumin, cilantro and Tabasco and toss with chicken. Spread 1/4 C. of filling over half of each tortilla, leaving a 1/2 inch border. Sprinkle cheese on top and sprinkle the plain half of the tortilla with vegetable spray and fold over. Press the edges to seal it and arrange on baking sheets. Spray the tops with vegetable spray to make them golden. Bake 10-15 minutes.

Cocktail Meatballs

• 2 lbs of ground beef

• 1 cup breadcrumbs (seasoned)

• ½ cup milk

• 1/4 onion, minced

• Salt and pepper to taste

Sauce:

• ½ cup dark Karo

• ½ cup ketchup

• ¼ cup mustard

Mix together all the ingredients for the meat (above) by hand. Roll into small

meatballs. Fry in a skillet with a little oil. Drain meatballs and set aside. Wisk

together all the ingredients for the sauce (above). Pour sauce over meatballs and

simmer for 10 minutes

Coffee Punch

• 3 C. strong coffee

• 2 C. sugar

• 1 pint heavy cream (or ½ and ½)

• 1 qt. milk

• 2 T. vanilla

Dissolve sugar in hot coffee. Cool and add other ingredients. Freeze. Remove from freezer 2 hours before serving. Mix and serve icy.

Easy Salsa

• 1 Can Rotel (drained)

• 2 Cans Whole Peeled Tomatoes (drained)

• 1 jalapeno (if you use the canned kind, 2 T, more if you like it really hot)

• 1/4 C. diced onion

• 3/4 tsp. garlic salt (or chopped garlic)

• 1/2 tsp. cumin

• 1/4 tsp. sugar

• a good handful of cilantro

• spritz of lime juice

Blend together for a couple seconds. Serve with chips. Add sugar to cool it down if it’s too spicy. Also, simmer all ingredients on stovetop before blending for a more “roasted” flavor.

Sausage & Cream Cheese Goodness

• 2 cans crescent rolls

• 1 lb. sausage, browned

• 1 block cream cheese

Soften cream cheese in microwave and mix in sausage. On cookie sheet spread out crescent rolls to make 1 big rectangle, get rid of seams. Spread the sausage/cream cheese mixture over the pastry, leave a 1/2"-1" space along edge. Spread out the 2nd can of crescent rolls into 1 piece and lay it over top of the mixture. Press edges together all around the rectangle and bake according to the direction on crescents.

Spinach Dip

• 4 garlic cloves

• 1 pkg. frozen, chopped spinach (thawed and drained)

• 1 container Alfredo pasta sauce

• 1 C. shredded mozzarella cheese

• 1/3 C. grated Parmesan cheese

• ½ package cream cheese, softened

Preheat oven to 350 degrees. Mix all ingredients and put in an oven safe serving dish. Cover with foil and bake in the oven 30 minutes or until cheese are hot and bubbly! Serve warm with chips.

Heather's Banana Cinnamon pancakes

For our favorite kind...banana/cinnamon pancakes...

1 1/2 cup flour (I used white, but next time I'm using wheat)
3 1/2 tsp. baking powder
1 tsp. salt
1 T Sugar
1 T Cinnamon
1 tsp. vanilla
1 1/4 c. milk
1 banana, mashed
3 T melted butter

dinners #1

Dinner Plans for the next two weeks.

August 24th
Monday (dinner for jon only, make left overs)

Tuesday - Tacos (salsa/zuccini)

Wednesday - Spaghetti

Thursday - Chicken Ranch Pot Pie (casserole) Green beans,

Friday *Home game (left overs)

Saturday - Chicken and stuffing

Sunday Lunch - Pizza
Sunday Dinner -

August 31st
Monday - Sausage

Tuesday - Italian chicken (crockpot)

Wednesday - Lemon chicken & rice

Thursday - BBQ Chicken

Friday - *Home game (Chicken tenders ( potato fries & zuccini))

Saturday - Pizza

Sunday Lunch - Left-overs
Sunday Dinner - Spaghetti

Kroger Trip #2

Before Kroger savings/coupons $162.00
(Kroger is doubling dollar coupons today, So I went early)

Toiletries
12 pack of Charmin Toilet paper
3 pack dial soap
large bottle renu contact solution
Downy Wrinkle release
red zone body spray
red zone body wash
Colgate Toothpaste (free)

Cleaning Products
Windex
Fantastic
2 pack sponges
20 count Electrosol tablets

Kitchen Stuff
2 boxes ziploc freezer bags

Fruits/Veggies
6 fresh peaches
2 cans green beans
3 cans diced tomatoes
3 cans of tomato sauce
1 can corn

Meat
2 packages of ham lunch meat (got 1 free)
1 dozen eggs

Dairy
1/2 gallon milk
6 containers of yoplait yogurt
1 package of shredded cheese

Bread
1 package of bread

Baking Stuff
2 packages of pillsbury cookie dough
pillsbury pie crust
1 box of stick butter
1 container frosting

Misc
rice chex
Two boxes popsicles
2 boxes of special k protein bars
box sausage biscuits
box of pancakes
box of pampers diapers
box of pampers/wipes (free)
2 boxes of pancake mix ($1 a piece)

After Coupons $114.18
I saved $47.87
I'm getting better.

My 1st attempt at "The Grocery Game."

So this is my first attempt at "The Grocery Game," so I started small. I also didn't buy as much because on Saturday they are going to double all $1.00 coupons, so I saved my coupons for saturday. I figure with a baby I'm going to be up early anyway.

Price before coupons/store prices $52.00

Meat
2 pkgs of chicken breasts
1 large pkg of chicken tenders (this will make two dinners)

Veggies/Fruit
2 bags dole salad mix
1 bag frozen peaches
4 lemons
1 big bunch of red grapes

Dairy
2 boxes of go-gurt

Breads
2 pillsbury pizza crusts
2 pillsbury grands biscuits (5 ct)
2 pillsbury orange rolls

Other
1 bag lays potato chips
1 bx rice-a-roni

Price after coupons/store prices $29.05

That's a savings of $22.95
Yeah me!!!