February 29, 2008

Oh So Delicious Breakfast Sandwich!

This is delectable, if I do say so myself...

Start with a package of Pilsbury Grands Biscuits.... bake according to package directions
*you CAN use your own biscuit recipe, but I find that homemade biscuits tend to be too small

One Dozen Eggs *well, one dozen for MY family of six

Grated Cheese *I prefer Medium Sharp Cheddar, but choose as ye will

Bacon, enough for two slices a sandwich

Scramble the eggs, add the cheese to melt. Cook the bacon~ call me old fashioned, but I like to pan fry it, but microwaving it works, too :)

Slice finished biscuits horizontally. Pile on the scrambled eggs and bacon, top with other half of biscuit. This is absolutely filling, but I like to serve it up with some sliced fruit on the side.

Mmmm Mmmm Mmmm!

February 27, 2008

Barbeque Crock Pot Chicken

Barbequed Crockpot Chicken © 2008

 This recipe couldn't be more simple! I served it with Sweet Potato Casserole & corn.

Chicken Tenderloins - Use enough of your favorite cut of chicken to feed the gang - I use chicken tenderloins because they cook fast, have no fat on them and are perfect size for the kids and individual servings.

Bottle of Barbeque Sauce - Buy your favorite. I use Famous Dave's BBQ Sauce

Throw your chicken into the crock pot, pour the entire contents of sauce over them and stir to coat. Cook on low for 6-8 hours, until done, depending on the thickness of your meat.

Sweet Potato Casserole with Marshmallows

This recipe was so good!  It was a little bit sweet because of the brown sugar but went well with Barbequed Crock Pot Chicken and corn!

Sweet Potato Casserole © 2008

1 (40 ounce) can bruce cut yams , drained

1/2 cup brown sugar

1/4 teaspoon salt

1/2 teaspoon cinnamon

1 egg , beaten

4 tablespoons melted butter

1 (16 ounce) bag miniature marshmallows

Heat oven to 350 degrees

Butter 1 quart baking dish.  Mash yams in a large bowl and add brown sugar, salt, cinnamon, egg, and melted butter.   Mix well.   Place 1/2 mixture in baking dish sprayed with non-stick cooking spray.  Top with a layer of marshmallows, then add remaining mixture.  Bake for 30 minutes.  Remove from oven and top with remaining marshmallows.  Bake for another 10 minutes or until marshmallows are lightly browned.

Serves 6

Recipe courtesy of Recipezaar

February 26, 2008

Easy Baked Parmesan Meatballs

Easy Baked Parmesan Meat Balls © 2008

 1 lb. ground beef

1/2 c. Kraft Parmesan Cheese

1/4 c. chopped fresh parsley (yes, fresh really is better)

1 clove garlic, minced

1 egg

Preheat oven to 375*

Mix all the ingredients in large bowl. Shape into balls - I like to make mine about quarter size to get more bang for the buck...and the kids like them that size. Place in foil lined (optional) 15x10x1 dish

Bake 25 minutes

Serve with your favorite pasta and sauce (mine comes from the can...but I know Rachel has a mean sauce!)

Spaghetti & Meatballs © 2008 

February 24, 2008

Just Salad

Next time I make this, I'll edit with a picture...

It's simple, and anyone who knows me knows that I enjoy simplicity!

Lettuce ~ I prefer a mixture of Romaine and raw spinach but whatever floats your boat
Grape or Cherry tomatoes
Cucumber ~ sliced, of course
Sliced olives
Kidney Beans, drained ~ I prefer the dark red, but hey, it's optional :)
Chopped Apple ~ I like the Gala in this, but Fuji's have a nice sweet taste, too
Frozen Peas
Raisins
Seeds of the Sunflower ~ sans shell, of course
Bacon bits ~ the REAL stuff
Cheese ~ shredded mozzarella
And the final ingredient, the one that turns this from a side dish to the main course, is....
Chicken Tenders ~ I have made my own, however, when I don't want to do that much work, I
buy the pre-cooked ones that you heat in the oven. Tasty!

Combine all of the above (save for the Chicken Tenders and cheese) in a large salad bowl. Then place the hot Tenders atop it all, and sprinkle cheese over that. I usually serve this with Honey Mustard salad dressing, but my daughter likes it with ranch. And we have either a loaf of French Bread, or a baquette.

Like I said, simple!

And, as it is a salad, you can pick and choose whatever you like to add or take away.

February 23, 2008

Spinach & Artichoke Dip

Spinach & Artichoke Dip
This dip tastes just like Chili's!
1 c. mozzarella cheese (pre-shredded is easiest)
8 oz. cream cheese - cubed
1/4 c.parmesan cheese
2 cloves garlic - minced
1/4 tsp. pepper
14 oz. can artichokes - finely chopped
10 oz. bag of spinach (fresh is best but frozen, then thawed, works well too) - chopped
Place all ingredients in crock pot. Cook on high 2 hours. Stir and serve with warm tortilla chips.

February 22, 2008

Pork Tenderloin Steaks

Pork Tenderloin Steaks © 2008

 2 lbs. Pork Tenderloin Steaks

1 packet Grill Mates® Tomato, Garlic & Basil Marinade

    • 1/4 cup water
    • 1/4 cup olive oil
    • 2 tablespoons balsamic vinegar

Place Grill Mates seasoning, water, oil and vinegar into large Ziploc bag & mix well. Add steaks & coat well. Refrigerate at least 30 minutes. I recommend overnight to really let the flavors sink in!

Barbeque steaks to desired done-ness (is that a word??)

Or if it's in the middle of the winter and your BBQ is covered in 2 feet of snow, just place them on a broil pan (be sure to spray pan with non-stick spray!)

Broil on low for about 10 minutes on each side until they're no longer pink.

Garlic Toast

Garlic Toast

One French Loaf - I really like Rosemary Herb or Garlic Parmesan Cheese
Spreadable Butter
Garlic Salt
Shredded Parmesan Cheese (optional)

Slice loaf to desired thickness. Spread each slice with butter then sprinkle with garlic salt. Place on cookie sheet (I always put tin foil over the pan to save time when washing dishes later - The Man loves this since he usually does the dinner dishes!) Sprinkle with parmesan cheese. Broil in oven on low just until top is bubbly and crispy brown.

Zucchini & Whole Wheat Fettuccine

Zucchini & Whole Wheat Fettucine © 2008

 1 regular box Whole Wheat fettuccine (I couldn't find fettuccine - Penne works well too!)

Zucchini - Julienne Strips © 2008

3 medium zucchini cut into julienne strips

1/4 c. olive oil

1 tablespoon butter

3 large cloves of garlic, minced

Garlic Press © 2008

 2 tsp dried basil

1/2 cup grated parmesan cheese (I used 1 cup)

Cook pasta according to directions in large pan. While pasta cooks, combine oil, butter, garlic & basil in small sauce pan. Cover & simmer for 10 minutes. Do not allow garlic to brown. Steam zucchini in small amount of water, over high heat for 3 minutes. Drain pasta and zucchini. Toss zucchini, cheese, oil & salt in with fettuccine. Serves 6*

*We had two adult servings and three child-size servings with enough left over for at least two more adults!

Almond Extravaganza

Almond Extravaganza © 2008 

1 steaming mug of your favorite coffee

1/4 tsp Almond Extract (more or less depending on taste)

Shake of French Vanilla coffee creamer ( I like Coffee*mate )

Dash of Nutmeg

Whipped Cream from the can

Pour Almond Extract into your favorite mug, add Coffee.  Spray the top with Whipped Cream to your heart's content then sprinkle with nutmeg!

February 21, 2008

Reminders

  • Please remember to give credit when credit is due.
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  • A picture is not required but if you love to take pictures, then feel free! Remember you want it to look tasty so we'll want to make it ;)
  • Remember to give each post a category (Flavors) or two depending on the recipe.
  • Please! Take a look at all existing categories and use them before you publish. I’ve tried to include everything that is generally used in a cookbook. If you have something that you feel just doesn't fit in anywhere else, feel free to add a new category.
  • Please keep the Categories to the basic ingredient. If your recipe is a salad, for example, categorize it under Salads & not with each individual ingredient. If your salad has chicken in it then please categorize under Chicken & Salad.
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Thank You!!

Welcome to Our Recipe Blog!

Jenna and I decided to make a recipe blog!  I thought it would be fun to post our favorite recipes - whether fancy, tried and true, or a combination of both!

We're both stay at home moms and therefore have families to cook for nearly every day.  Check in often as I'm sure we'll be adding recipes frequently!