Month: September 2011

Easy Breakfast Casserole

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This is so easy and delicious! It is a very modified version of a Bisquick Recipe. This works well with sausage, ham, shredded beef, or hamburger and can be used as a main dish. Garnish this with chopped tomatoes and a sprinkle of Parmesan Cheese and use as an Appetizer. I often get requests to bring this dish to events and activities.

Ingredients:

1 lb Bass Farms Mild Sausage
1 large onion chopped
1 1/2 cups baking mix such as Bisquick
2 cups milk
6 eggs
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups grated baked potato or frozen hash browns (optional)
1/2 medium red pepper finely chopped (optional)

If using as an Appetizer:
2 large Roma Tomatoes finely chopped
1/3 cup shredded Parmesan Cheese

1. Heat oven to 400. Spray 13×9 cake pan with non stick spray and set aside.
2. Brown sausage in skillet and drain off excess fat
3. Return sausage to skillet and add chopped onion and pepper. Continue cooking for 3-4 minutes or until onion starts to soften – stirring often.
4. Mix baking mix, milk, and eggs together until well blended.
5. Fold cheese and grated potatoes into egg mixture.
6. Layer Sausage and veggies into prepared pan.
7. Pour egg mixture over sausage
8. Bake at 400 for 20-25 minutes

For Garnish:
Sprinkle top with chopped tomatoes and cheese

Source: Adapted from Original Bisquick

Stuffed Peppers

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Looovvvee these! (in my singing voice) These are easy and yummy! You can add anything to this recipe! Its soo good! Try it!

1/2 lb lean ground beef
1 c rice, cooked
1 small onion, chopped
1 egg
1/4 c green bell pepper, chopped fine
1/2 c – 3/4 c Italian flavored bread crumbs,add as desired
1/2c Sweet Baby Rae’s BBQ sauce, or your favorite
1/2 c cheese, cheddar or colby jack
salt
pepper
dash of worcestershire sauce
4 green bell peppers, halved, and cleaned

Sauce:
1/2 c Sweet Baby Rae’s BBQ sauce
1/2c ketcup
1/2c-3/4c brown sugar
8 thin rectangular slices of cheese, big enough to cover the pepper

Boil a pot of water. When water begins to boil, add the halved bell peppers. Cook just to soften a bit. About, 5 min. Take them out of the water and let them cool.

In a mixing bowl, add the above listed ingredients and mix well. You may need to add more bbq sauce if mixture is to dry. Spoon the ingredients into each halved pepper and place in a baking dish. Add to the bottom of the baking dish 1/4 c water. Cook the peppers in a 350 degree oven for 35 min.

Remove baking dish from oven and spoon sauce over peppers. Add a slice of cheese on top of each pepper. Spoon a little bit more sauce over the cheese. Place back into the oven and bake for another 5-7 min or until the cheese is melted good.

*Obviously, you can also cut the top off of the pepper, clean it out and stuff the whole thing. But, so the peppers stretch farther, and so my kids can not be stressed out about seeing an entire bell pepper sitting before them to eat, I cut them in half.

Market Street Clam Chowder

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This chowder takes me back to the days we lived in Monterey, California. As newlyweds, my husband and I would hang out at the wharf and feed the sea lions and enjoy free samples of the many varieties of clam chowder. This one is a definite winner. The secret is in baking the butter and flour mixture.

Ingredients:

1 cup red potatoes, finely diced
1 cup celery, finely diced
1 cup vidalia onion, finely diced
1 cup red pepper, finely diced
1 cup leeks, diced
3/4 cup clams, chopped
3/4 T. freshly ground black pepper
1 1/2 t. salt
3/4 t. thyme, crushed
6 large bay leaves
1 t. Tabasco sauce
3/4 cup beef or chicken broth
2 cups water
3/4 cup clam juice
1 1/2 sticks butter, melted
1 cup all purpose flour
2 qt. half and half

Directions:

1. Combine melted butter and flour in oven-proof container and bake at 325 for 30 minutes.

2. In large saucepan, combine remaining ingredients except half and half. Simmer until potatoes
are thoroughly cooked.

3. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick
than cookie dough.

4. Remove chowder from heat. Stir in half and half until blended. Heat to serving temperature,
stirring occasionally.

***I like to add more potato and sometimes carrots and mushrooms. For this particular go ’round I added a pound of shrimp. Yummers!

Source: passed to me from my good friends, The Streubers

Chicken Crepes

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Crepes:

1 ¼ c. flour

3 eggs

1 c. milk

¼ c. water

½ tsp. salt

3 tbs melted butter

1-Heat 6 inch skillet lightly oiled. Pour 2 tbs batter in pan. Quickly tip pan. Cook 1 minute, turn, cook 1 minute.

FILLING

1 cream of mushroom soup

1 tsp minced onion (or onion powder to taste)

2 c. chopped cooked chicken

2-Fill crepes with 2 tbs filling.

3-Roll up & place in 9×13 inch pan.

TOPPING:

1 can cream of mushroom soup

1 c. sour cream

4-Spread the topping over the crepes.

5-Sprinkle shredded cheddar cheese over the top.

6-Stick in the freezer or cover bake at 375 for 20 minutes.


Source: Wendy Starks in the Greenville Ward Relief Society Cookbook

Banana Sour Cream Muffins

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These muffins have become an oft-requested breakfast item at my house.  And they’re a great way to use up over-ripe bananas.  This recipe doubles well, and you can freeze the muffins for future breakfasts or snacks.  Just thaw them out the night before.

Ingredients:
1 stick butter, softened
1 1/4 cups sugar
2 eggs
1/4 cup sour cream
1 tsp. baking soda
2 large bananas, mashed (about 1 cup)
2 tsp. vanilla
1/2 tsp. salt
1 1/2 cups flour (white, wheat, or combo)

1.  Preheat oven to 350 degrees.  Line muffin pan with liners or spray with cooking spray.
2.  Cream butter, sugar, and eggs until fluffy and well combined.  Beat in sour cream, bananas, vanilla, salt, and baking soda until smooth.
3.  Stir in flour, mixing only until blended.
4.  Fill muffin cups 2/3 full (I find a large cookie scoop is perfect for this).  Bake for 20-25 minutes or until tops spring back when lightly touched.  Turn out immediately to cool on racks.

Makes about 18 muffins

Source:  The Hows and Whys of the Year Supply by Melissa Coombs

Chicken Rolls

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This dish takes me back to my childhood, sitting around the dinner table with my family. It is a comfort food for me. As they bake, they fill the house with a wonderful, warm aroma.

Ingredients:
1/3 C bread crumbs
1/4 C finely chopped walnuts or pecans *optional*
1 8 oz. pkg. cream cheese, softened
1 tsp. chives
1/2 tsp. lemon pepper
1 C cooked chicken, chopped into small cubes
1 can (8 count) of Pillsbury crescent rolls
3 T. butter, melted
Directions:

1. Preheat oven to 375 degrees.
2. In a small bowl, combine bread crumbs and nuts (if using), and set aside.
3. In a medium bowl, combine cream cheese, chives, lemon pepper, and 2 T. of the butter. Mix well, then stir in the chicken pieces. Set aside.
4. Separate crescent dough into 8 triangles and drop a heaping spoonful of chicken mixture onto the wide part of each triangle.
5. Roll up, start at the wide end of the triangle and roll to opposite point. Tuck the sides and point under to seal completely.
6. Dip each roll in remaining melted butter, then in the bread crumbs and place on baking sheet.
7. Bake at 375 degrees for 15 minutes or until lightly golden brown.
8. Serve topped with chicken gravy.

“As I Have Loved You”

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Kelly Rowe-used with permission from photographer. Can be found at Houston, we have a problem…life on Mars looks eerily familiar.

I fell in love with this quote as soon as I read it and couldn’t wait to share it. It was included in an article in the July 2011 Ensign (for the full article click here-it’s a good one!).

“Let us love at all times. And let us especially be there for our brothers and sisters during times of adversity. …

“As we extend our hands and hearts toward others in Christlike love, something wonderful happens to us. Our own spirits become healed, more refined, and stronger. We become happier, more peaceful, and more receptive to the whisperings of the Holy Spirit.”

President Dieter F. Uchtdorf, Second Counselor in the First Presidency, “You Are My Hands,” Liahona and Ensign, May 2010, 70, 75.

This is such a profound truth. Our Savior Jesus Christ is our perfect example of service and love. He spent His life teaching, serving, and ministering to others and gave the ultimate sacrifice for us all, His life. In a world that focuses so much on self and finding what makes you happy I think it is easy to forget that we can find much of the happiness we long for when we are willing to sacrifice a little, whether it’s some of our time or talents, or even pride to help those who are in need. There is always someone that we could help; whether it is someone with a physical need or emotional need. Sometimes the service could be as simple as listening to them with sincere interest.

It is easy to get caught up in our own problems and a little self-absorbed. I know that I have been guilty of this and feel safe in saying everyone has had a turn at doing so. I have found, over and over again, that my problems become less consuming and easier to bear when I have found someone else that I can do something for, some need that I can meet. We grow in ways that we would not otherwise, we do find strength that we did not know we had, we become more of what our Heavenly Father and Jesus Christ know that we can become. We find peace in a troubled world by following the example of our Savior, Jesus Christ. We find ourselves.

Bacon Wrap Dates

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During the summer I met Matt, I was an administrative assistant at VPPS.  I had barely been hired when one of my co-workers came to me selling cook books for her daughter.  I didn’t know this woman (or her daughter) and did not want to spend $15.  However, since I was new and wanted to be “nice”,  I did it.  I bought the book.

Since receiving this cook book, I’ve only used one recipe out of it; this one.  This appetizer is super easy to make and is always a hit.  Is it a $15-worth appetizer?  That’s for you to decide…

Ingredients:
1 package of bacon ( I use regular, not thick-cut)
32- 40 pitted dates (You’ll need 2 dates and 2 almonds per slice of bacon, so this number will vary depending on which brand of bacon you buy.  For the dates, I used Mariani Premium pitted dates from Sam’s Club)
32- 40 plain whole almonds
brown sugar (Optional, enough to coat)
toothpicks

1.  Preheat oven to 350 degrees.

2.  Cut your bacon in half; I find it easier to cut the bacon with kitchen shears while it’s in the package.  Line a jelly roll pan with foil and place a wire rack on top.  Lay your bacon halves on the rack and bake until bacon is half cooked (about 8-10 minutes).  If you’re cooking a whole package of bacon, you should be able to fit all of the bacon onto one pan, with some slices slightly overlapping.  

3.  While bacon is cooking, prepare your dates.  If you bought pitted dates, all you have to do is slip an almond into the center.  If you decided to buy regular dates, cut a small slit down the center to remove the pit before inserting almond.

4.  Count out the amount of toothpicks you need and have them ready.  Your hands will get dirty so it’s best to have exactly what you need before you assemble.  If you decide to use brown sugar, put enough into a bowl that will lightly coat each bacon-date. 

5.  After bacon has cooked halfway, remove from oven and allow to cool until cool enough to handle.  Usually at this point I’ll use paper towels to blot the bacon and absorb some of the grease.

6.  Roll each date in half slice of bacon and secure with a toothpick.  Then, if you desire, coat each date in brown sugar before placing back onto the wire rack. 

7.  Bake until bacon is cooked through, turning once (about 15-20 minutes).

*The dates I used were on the small side.  If you purchase dates that still have the pit, they are usually bigger.

Source:  Easy Recipes by Home Economics (FACS) Teachers 2007

Better-than-Jiffy Cornbread

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This recipe was originally posted on a food storage blog that I follow. I loved it because it was easy, delicious, and gave me another opportunity to use my awesome wheat grinder (courtesy of my MIL).

The only change I have made is that I use my non-instant powdered milk and powdered egg (plus the requisite water) in lieu of the fresh ingredients so it can be made entirely from shelf-stable ingredients that I store in my 3-months’ supply.

Ingredients
1/2 cup popcorn kernels
1 1/4 cup flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
3 Tbsp non-instant dry milk
2 Tbsp dry egg powder (be sure it’s ‘whole eggs’)
1 1/4 cup water
1/4 cup vegetable oil

1. Grind 1/2 cup popcorn kernels to make 3/4 cup cornmeal.
2. Combine the cornmeal, flour, sugar, baking powder, salt, dry milk and powdered egg.
3. Add the water and vegetable oil. Mix just until moist.
4. Pour into a greased, 2-quart baking dish.
5. Bake at 400° for 20 to 25 minutes (or until a toothpick inserted in the middle comes out clean).

You can also bake these into muffins (~17 minutes) or mini-muffins (~10 minutes). We enjoy it especially with soups and chili (and, yes, I already have plans to share a couple of chili recipes with you as the weather cools off).

Source: FoodStorageMadeEasy.net

Cafe Rio Goodness: Black Beans

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Here’s installment #3 for my all time favorite Cafe Rio Salad. All of these recipes are wonderful together or apart. (Here’s the link to the pork and to the rice).

Cafe Rio Black Beans

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.