Where Cooking is Fun
We want cooking to be as fun for you as it is for us.

Tuesday, December 25, 2012

Merry Christmas and a Happy New Year~


Here's hoping that you had a very  MERRY CHRISTMAS full of fun, laughter
wonderful times and happy memories with friends and loved ones
...AND OF course, some scrumptious food!
 Time is precious and our children are only close by for a short time so in light of
the events that have taken place in our country over the past few weeks,  
I am taking the next two weeks off to enjoy a little time with my sweet family. I'm going to
enjoy the minutes and moments that I have with them, no matter their age...they are all precious to me.
I will be back in the kitchen whipping up fabulous food and posting come January 7, 2013
Come back then for some fun new recipes...until then ENJOY THE VAST array  of recipes
that we presently have on our blog....there isn't a one that you won't love!

Thanks for being the wonderful fans that you are, WE LOVE YOU!
See you SOON~

Monday, December 24, 2012

Cheesy Potato Casserole

I am a complete sucker for "Cheesy Potatoes" of ANY KIND! I love, love, love them!!! THIS Cheesy Potato Casserole is perfect for holiday dinners, Sunday dinners, or any ol' time! It packed with ooey gooey cheese that just drips from your fork. It tastes like a million bucks and makes your mouth sing! Its going on my dinner plate TONIGHT!!

Cheesy Potato Casserole

1 bag (32 oz) frozen hash browns (check *note below)
3/4 c. butter, melted and divided
1/2 t. pepper
1 t. salt
1 t. onion powder
1/2 t. garlic powder
1 can cream chicken soup
2 c. sour cream
2 c. grated cheddar cheese

Topping:
2 c. crushed corn flakes

Combine THAWED hashbrowns with 1/2 c. butter (melted). Stir...add remaining ingredients. Mix well. Spoon into 9x13 baking pan. Spread until pan is covered evenly. Combine crushed cornflakes and 1/4 c. melted butter in a small mixing bowl. Stir until combined. Evenly spread on casserole. Bake at 350 degrees for 1 hour. Serve while hot.

*NOTE: I use the "Ore Ida Hash Browns" that come in the red bag. I have found them to be the best. They aren't completely frozen into clumps and they cook up so nicely...AND they taste great too!!

Julie~

Friday, December 21, 2012

Sausage Jalapeno Poppers

THIS is a must try...don't think you can go another day without having one of these melting in your mouth. IF you love Jalapeno Poppers wrapped tightly with a strip of bacon, you are sure to love these as well! I can't say enough GOOD THINGS about them. I crave them all of the time and can't wait for another family gathering so I can make a PILE OF THEM and devour more than my share!! Mmmmm!!

Sausage Jalapeno Poppers

1 lb. ground sausage (hot, medium or mild), COOKED and drained
8 oz. cream cheese softened
1/2 c. cheddar cheese, grated
1/2 c. freshly grated parmesan cheese
12-14 jalapeno, halved lengthwise and seeded

Soften cream cheese and combine with sausage and cheeses. Spoon into prepared jalapeno halves. Place on a greased baking sheet. Bake at 425 degrees for 15-20 minutes or until jalapeno is softened slightly and cheeses are brown and bubbly. 

Julie~

Wednesday, December 19, 2012

Caramel Apple Dip

Don't you just love my darling serving dish...not!! BUT by the time I got things on the table, I was not about to take some out and stage a picture...NOT on this particular day. So just "imagine" this scrumptious dish on a gorgeous platter with apples adorning the sides. I could have (but didn't) eaten this dip with a spoon. It was rich, but OHHHHHHH so tasty! I actually preferred it with banana's, but the apples were great too. This dip would be a hit at any party you are planning!

Caramel Apple Dip

2 (8oz) packages cream cheese, softened
1 c. caramel ice cream topping
1 1/2 c. crushed graham cracker crumbs
6 T. melted butter
1/4 c. sugar

Whip cream cheese until fluffy (about 1-2 minutes). Add caramel topping and stir. Set aside. In separate bowl combine cracker crumbs, melted butter and sugar. Mix with a fork until crumbly. Add to cream cheese mixture and stir until well combined. Refrigerate for 30 minutes before serving. Refrigerate any leftovers...or just it all!

Julie~

Monday, December 17, 2012

Bacon Pineapple Cheese Ball

Entertaining, parties, pot luck, appetizers, FOOD.... all seem to be words that describe this time of year. From the company party to the "family get together's",  we are always looking for the "right" thing that will bring people back to the "food" table looking for seconds.. This Bacon Pineapple Cheese Ball will do the trick for sure. Its the sweet/salty/ smokey taste that got me wanting "just another bite", another cracker, another ANYTHING...it's a dandy and scores a big "10" on my taste scale!

Bacon Pineapple Cheese Ball

1 1/2 packages cream cheese, softened
1/2 can (regular size) crushed pineapple, WELL DRAINED
3 T. powdered sugar
1/2 c. cooked, crumbled bacon (not imitation bacon bits...the REAL stuff!)
1 c. chopped walnuts

Combine cream cheese, pineapple, powdered sugar and bacon. Stir with an electric mixer until well combined. Set aside. Place a LARGE piece of saran wrap (any plastic wrap will do) on the counter. "Plop" (I know, such a "correct" cooking term) the cream cheese mixture in the middle of saran wrap. Bring the sides up around the mixture to form a ball. Wrap gently, keeping the "ball" form and place in a bowl (yes, with saran wrap STILL on it). Refrigerate for 1 hour or until ball is relatively firm...it won't be hard, 
but it will be firm-ish. Remove from refrigerator, remove plastic wrap (gently as to NOT disturb your "ball" form). Place chopped nuts on a plate or in a pie tin. Roll ball in chopped walnuts...pat them on if needed, to keep the ball shape. serve with crackers...my favorite were the wheat thins and the club crackers...but any of your favorites will do. 

Julie~

Friday, December 14, 2012

Taco Nacho's

Nacho's...who doesn't love them? There are MANY recipes, ideas and "pins" from all over the internet, for any flavor, any kind and variety of Nacho! These just happened to be a family "creation" that I won't lay claim too (because I am SURE that we weren't the ones to invent it)...but I will say that they are a family favorite and have been for years! Its an EASY, QUICK lunch, snack or dinner....and satisfies both the young and the old, they are the BOMB!

Taco Nacho's

1 lb ground beef
1-2 packages taco seasoning
1/2 c. water

Cook meat in a medium frying pan. When meat is browned, but not completely cooked, add seasoning packets (1-2 depending on how strong you like it) and water. Cook until meat is completely done. Drain...but don't rinse (sorry you healthy people...if you rinse, you take away a lot of the flavor). Set aside.

Corn chips
Grated cheddar cheese
diced tomato
diced avocado
diced onion
Ranch dressing (optional...but tastes really good!)

Layer chips and cheese until you have the desired amount. Cook in the microwave for 30 seconds or until cheese is melted to your liking. Top with meat mixture, tomato, onion, avocado and OF COURSE, Ranch dressing...EAT UP!

Julie~

Wednesday, December 12, 2012

Sweet Gingerbread Pancakes

The smell of these pancakes cooking just SCREAMS "THE HOLIDAYS"...from October to January this scent needs to permeate my home!! Besides them smelling so good, they taste delish too!!

Sweet Gingerbread Pancakes

1 1/2 c. flour
2/3 c. brown sugar
1 1/2 t. baking powder
3/4 t. baking soda
1/2 t. salt
3/4 t. cinnamon
3/4 t. ginger
3/4 t. nutmeg
1/4 t. ground cloves
1/2 c. + 2 T. milk
2 eggs
1/2 cube butter, melted but NOT boiling

Spray griddle with cooking spray. Heat to 375 degrees. Combine dry ingredient and whisk until well mixed. In separate bowl combine milk, eggs and melted butter. Whisk together. Add wet ingredient to dry ingredient and stir well. Let batter stand for 10 minutes. Pour pancakes onto hot griddle, enough to make a large, good sized pancake. Cook until bubbles appear on the surface (1-2 minutes), flip and continue to cook other side until golden brown. Continue until all pancakes are cooked. Serve with butter, maple syrup and a dollop of whipped topping. 

Julie~

Monday, December 10, 2012

Grant Barber's Sausage Dip


I love recipes that are passed around. They are tried and tested and obviously loved by many. My daughter Kim made this "sausage dip" for a family gathering that we had... she got the recipe from a friend, Grant Barber...and now it has become a family favorite and I'm passing it on to you! We eat Grant's Sausage Dip every time the family gets together, its FABULOUS! The pan is ALWAYS LICKED CLEAN and leaves me wishing that I made more (usually because I don't get my fill before its gone). With the many holiday parties, get together's and dinners coming up, this dip will be a HUGE HIT!! Thanks Grant for sharing this AWESOME  recipe...it will forever be a favorite of mine!!

 Grant Barber's Sausage Dip

1 lb. cooked ground sausage (hot, medium or mild...your choice)
1-2 (8 oz) cream cheese...if you want it "cheesier," add the extra cream cheese
1 can Rotel tomatoes (the kind with chili's in it)...Kim likes to BLEND her tomatoes, she doesn't like chunks

Place cooked sausage, cream cheese and canned tomatoes (blended or not blended)  in a microwave safe dish, cook for 30 second intervals, stirring in between. Continue until melt, mixed and HOT. Serve with corn chips or crackers. YES, its that easy!!!

Julie~ 

Friday, December 7, 2012

Caramel Apple Bread

It seems the holidays are a time for baking...baking cookies, cakes, sweets and breads.This 
is a great recipe for giving to your friends or eating all up yourself. 

It stays moist and pleases even the pickiest quick bread eaters....its one of those 
breads you'll make again...and again!

Caramel Apple Bread 

1 1/2 c. apples, peeled and shredded
1 c. brown sugar
1/2 c. buttermilk
1/2 c. oil
4 eggs, beaten
3 c. flour
1/2 c. chopped walnuts
2 t. baking soda
2 t. cinnamon
1 t. salt
1 t. nutmeg

Glaze:
2 T butter
1/4 c. brown sugar
1 T. milk
1/2 c. powdered sugar

Heat oven to 350 degrees. Spray 2 bread loaf pans with cooking spray. In a large bowl combine apples sugar, buttermilk, oil and eggs. Beat well. stir in remaining ingredients just until moist. Pour into pans. Bake for 45-50 minutes or until done. Cool for 10-15 minutes. Loosen from pan and place loafs on paper towel to cool completely. 

Glaze instructions:
In sauce pan melt butter, stir in brown sugar. Heat to boiling point, stir constantly. Reduce heat to low. Boil and stir for 2 minutes, add milk. Stir, return to boil. Remove from heat. cool for 30 minutes. Gradually stir powdered sugar into cooled glaze mixture. Place sauce pan (with glaze still in it) in a bowl of cold water. Beat with a whisk or spoon until smooth and thin enough to drizzle over bread. Add additional milk if glaze is too stiff (1/2 t. at a time) or heat over low heat, stirring constantly. Drizzle over bread, let cool. Wrap bread in plastic wrap. Keeps best in refrigerator. 

* NOTE: I did NOT use the glaze recipe here...I thought I could take a shortcut and use Caramel topping (the kind for ice cream), it worked really well IF YOU ARE GOING TO EAT all the bread immediately (it tasted great) ..BUT when I went to store it, it was a huge sticky mess!! WHEN I make it again, I WILL use the glaze recipe provided!

Julie~   

Wednesday, December 5, 2012

Pumpkin "Poke" Cake

Pumpkin is my downfall right now...pumpkin anything just calls my name...OVER AND OVER AND OVER!! THIS Pumpkin Poke Cake is to die for!! Its the perfect thing to eat ANY TIME! Its great for holiday parties, family get together's or a night alone, curled up on the couch with a good movie! Its DIVINE!

Pumpkin Poke Cake

1 box spice cake mix
1- 15 oz can pumpkin (NOT THE PIE FILLING just the PUMPKIN PUREE)
1-14 oz can sweetened condensed milk
1-8 oz tub whipped topping
1/2 bag Heath Bits (the kind with chocolate on them)
Caramel Ice Cream Topping

Mix cake and pumpkin (NOT THE INGREDIENT ON THE BOX...JUST THE cake mix itself). Pour batter into a 9x13 cake pan sprayed with cooking spray. Bake at 350 degrees for 23-25 minutes or until done. Let cool for 10 minutes. Using the handle of a wooden spoon, poke holes in the top of cake. Pour condensed milk over the cake, filling all the holes. Refrigerate for 30-45 minutes. Spread whipped topping over cake. Sprinkle with Heath bits and drizzle with caramel ice cream topping. Refrigerate OVER NIGHT. Cut and serve!

Julie~

Monday, December 3, 2012

Mock Pizza Hut Bread Sticks

MY FAVORITE thing that we get at Pizza Hut isn't the pizza...its the bread sticks!!! The yummy, gooey, cheese that just drips from the bread and into my mouth is just tooooooooooo good!!! SO when I fell upon this recipe I knew that I had to try it. I was a little saddened that mine didn't taste just like Pizza Huts bread sticks, but I attribute that to my not getting enough practice making them...BUT I WILL be practicing up because I will be making these again and again...THEY WERE STUPENDOUS bread sticks regardless of whether they were "Pizza Hut Approved" or not, they didn't disappoint! Serve them with your favorite dipping sauce and Italian dish and dinner will be a hit!

Mock Pizza Hut Bread Sticks
1 1/2 c. warm water
2 T. sugar
1 T. yeast
1/2 t. salt
1/2 c. dry milk
3 c. flour
1/2 c. melted butter (divided)
1 c. shredded mozzarella cheese

In a large bowl, dissolve yeast in warm water for 15 minutes. AFTER 15 mintues add sugar, milk and salt in a large bowl (I used my Bosch). Add half the flour, mix well. Add remainder flour...enough to make a moderately stiff dough. Knead for 6 minutes. Let rest for 5 minutes. Place half the melted butter on to the bottom of a large baking pan (with a large lip...like the Texas Sheet Pan). Place dough on pan, stretch/roll to fit pan,this takes a little time because you STRETCH and it shrinks...let it rest for a minute and stretch again...repeat process until bread dough fits pan (closely...mine didn't fit perfectly). Let raise for 15 minutes. Spread the remainder of the butter on top of raised dough. Top dough with cheese. Bake for 20-25 minutes at 350 degrees. Cut bread sticks with pizza cutter and serve with your favorite dipping sauce. 

Julie~   

Friday, November 30, 2012

Cinnamon Roll Pancakes

This is a fun new way to serve breakfast. They taste a lot like cinnamon rolls and the family adored them. They are rich and yummy and make my mouth water. They are great for the holidays or just for any ol' morning that you're feeling like "pancakes".

Cinnamon Roll Pancakes

Cinnamon Filling:
1/2 cube butter, melted
1/3 c. brown sugar
1 1/2 t. cinnamon

In a bowl, combine ingredient, stir well. Pour into a zip lock bag....snip the tip of on corner, set aside. 

Pancakes:
1 c. flour
2 t. baking powder
1/2 t. salt
1 c. milk
1 egg, beaten
1 T. oil

Whisk egg, milk and oil in a medium bowl. Combine dry ingredient and stir (I used an electric mixer) until all lumps are gone. 

Heat a griddle on the MEDIUM SETTING, spray griddle with cooking spray. Use a 1/4 c. measuring cup to scoop batter onto hot griddle. When pancake starts to bubble at the top, add filling.... Using your filled ziplock baggie squeeze the filling on top of the pancake in a "swirl" form...making it look like a cinnamon roll. Cook until bubbles start to pop, flip and cook for 2-3 minutes on other side. Repeat process until all pancakes are cooked. Top with butter and cinnamon roll glaze (below).

Cinnamon Roll Glaze:
1 c. powdered sugar
1/4 c. milk

Combine sugar and milk, whisk until there are no lumps. Pour over HOT Cinnamon Roll Pancakes

*After each batch of pancakes, I "re-sprayed" griddle with cooking spray, after wiping the sugary residue from the pan. 

Julie~

Wednesday, November 28, 2012

Baked Coconut Chicken

I love coconut...coconut anything, and this coconut chicken is AMAZING!!! It easy and makes great leftovers! If you like coconut, you'll love this tasty little dish!

Baked Coconut Chicken

6 boneless, skinless chicken breast...cut into 1" pieces
3 T. cornstarch
1 1/2 t. salt
1 c. flour
5 egg whites, beaten until fluffy
6 T. honey
4 c. shredded coconut

Rinse chicken pieces under cold water and dry with paper towels. In a ziplock bag place cornstarch, salt and flour. Set aside. Beat egg whites until fluffy, add honey and beat. Set aside. Place coconut in a pie plate. Set aside.

Spray baking sheet with pan coating. Place chicken in ziplock bag, a few pieces at a time, until covered with flour mixture. NEXT, place coated chicken in egg whites and then coconut. Place covered pieces on prepared baking sheet. continue until all pieces of chicken are covered. Bake at 400 degrees for 10-15 minutes or until chicken is done. Removed from the oven and serve with Orange Sauce for dipping (recipe below).

Mock Panda Express Orange Sauce:

Sauce:
2 c. water
8 t oil
4 dash garlic powder

Bring to a boil.

Add:
12 T. soy sauce
12 T. water
2 1/2 c. sugar
2 1/2 c. white vinegar

Orange Zest (optional)

Thickening:
6-8 T. water
6-8 T. cornstarch

Mix water and cornstarch together. Stir until smooth, set aside.

Stir all ingredients continually (so it won't stick). Bring sauce to a boil. Add thickening a little at time. Don't add all of it at the same time because you don't want your sauce to be too thick. Stir with a whisk until sauce is thickened. Add more thickening as needed and until sauce is at the desired thickness. If you want orange sauce thicker, make more thickening and add a little bit at a time. Add orange zest for more of an "orange flavor".

Julie~

Monday, November 26, 2012

Cheesy Twice Baked Potatoes

I used to make these YEARS ago, but I quit! They are a bit time consuming....and my small family didn't appreciate my efforts. SO I crossed them off the menu list and never thought about them again, until my youngest child went to a friends house and they had them for dinner. She came home and raved about how wonderful they were and wondered why I never made them.....GUILT struck me and I thought maybe I better at least make them again for the sake of trying to win the "Mother of the Year" award...and so Halle could at least say I made them ONCE in her life time!

Its not that they are hard, they just aren't one of those things that you throw in a pan, stir and call dinner (which is what I seem to be looking for these days) BUT they are WORTH the effort, THEY TASTE fabulous and I get a lot of compliments when I make them....SO yes, YOU SHOULD MAKE THEM!

Cheesy Twice Baked Potatoes

6 large baking potatoes
1 c. milk
4 T butter (real butter)
4 oz. cream cheese, softened
2 c. cheese, divided 
1 lb bacon, cooked and crumbled, divided
1/2 t. salt
1/2 t. pepper


Scrub potatoes. Pierce the skin with a fork. Bake at 400 degrees for 1 hour. Allow potatoes to sit OVER NIGHT in the fridge.

NEXT DAY....scoop cut potatoes in half, lengthwise. Scoop out the "guts", leaving only the skin ( with a small amount of potato around the edges). Place skins on a cookie sheet. Put potato "guts" in a large bowl (I used my kitchen aide) add milk, cream cheese, 1 c. cheese, 1/2 the crumbled bacon, seasonings. Whip with mixer until combined and stirred completely together. Put mixture BACK into potatoes. Divide evenly between potato skins. Top with remaining cheese and bacon crumbles. Bake at 375 degrees for 15-20 minutes or until insides are warm/ hot and bubbly. Serve HOT!

*We ate these for the MAIN COURSE at dinner, but they make a great side dish as well.

Julie~

Friday, November 23, 2012

Cake Batter Doughnut Pancakes


Holy Smoly, these are not only FUN, but they really do taste like doughnuts! Shake up your pancake breakfast this weekend and make something new~

Cake Batter Doughnut Pancakes

1 c. pancake mix (the kind you just add water to)
1 c. Betty Crocker White Cake Mix (yes, it makes a difference)
1 1/2 c. milk

Mix pancake mix and cake mix with milk. Stir with a whip until lumps are gone and batter is completely mixed. Fill a piping bag OR a large ziplock bag with batter. If using a ziplock bag snip a small whole off of one of the corners. Spray pancake griddle with non-stick cooking spray. When griddle is hot, pipe batter in a DOUGHNUT shape onto the hot pan (this took me a few tries to get it to work so there was a hole in the middle...but eventually I got it). Cook until bubbles form, flip and cook until golden brown. Serve hot with butter and doughnut glaze.

Glaze:
1 c. powdered sugar
milk (enough to make it thin)

Combine enough milk with powder sugar to make a thin glaze...you may need more sugar if you want more glaze.

Julie~

Wednesday, November 21, 2012

Breakfast Pie

This would be a fabulous breakfast tomorrow morning, as you are preparing that YUMMY THANKSGIVING meal!! Its easy, you make it TONIGHT BEFORE BED and just pop it in the oven in the morning....and to top it off, it TASTES DIVINE!


Breakfast Pie

4-5 slices of dense bread (I used my homemade bread)
2 baked potatoes, SHREDDED
1 c. Monterrey Jack Cheese, shredded
1 c. cheddar cheese, shredded
4 eggs, beaten
1 1/4 c. heavy cream
1/2 lb. cooked bacon crumbles

Spray a square 9x9 baking pan with cooking spray. Tear the bread into chunks and place on the bottom of the greased pan. Spread potatoes and one of the cheeses over the top (other cheese will be used ON TOP of pie). Combine eggs and cream and mix well, pour over potatoes and cheese. Sprinkle remaining and cheese and bacon on top. Refrigerate over night. IN THE MORNING, bake at 350 degrees for 45-55 minutes or until cooked in the middle and fluffy. Serve with toast and fruit and you've got BREAKFAST DONE!  

Monday, November 19, 2012

Cheesy Bacon Meatloaf

 Meatloaf was on the menu frequently while I was growing up (probably because we always had ground beef around)...we ate it so much that I didn't look forward to eating it, EVER. It always tasted "the same" (no offence mom), nothing new, nothing different...just the same ol, same ol each and every time. Needless to say, meatloaf rarely makes its way to my menu BUT... I had a bunch of ground beef that needed to get used up and the first thing that came to mind to cook was...you guessed it...MEAT LOAF! I debated with myself as to whether I should make it or not, finally I decided that it would be "okay" if I shook it up a bit and made it "different" than the "traditional" meatloaf recipe.....I'M SO GLAD I DID! It will now be something I make more often...BUT NOT "TOO" OFTEN. The family raved about it and ate almost the entire pan full (pretty good for only having 3 people here), so I think I'm safe to say, "They ENJOYED IT".


Cheesy Bacon Meatloaf

2 lbs ground beef
1 "sleeve" club crackers, crushed to crumbs
5 eggs
1 1/2 t. Worcestershire sauce
1/4 t. pepper
1/4 t. salt
1/2 t. garlic powder
1/2 t. onion powder
3 T. barbecue sauce

1/2 lb bacon, cooked (still in strips)
1-2 c. grated cheese

Spray 1 large loaf pan with cooking spray. Set aside. Combine ground beef, cracker crumbs, seasonings, Worcestershire sauce, and eggs in a medium mixing bowl. Using your HANDS (yes, your hands...BUT CLEAN HANDS) squish everything together until well combined. Place mixture into prepared loaf pan. Top with bacon strips (6-8). Cover with foil. Bake at 350 degrees for 45-55 minutes (watch carefully so as to not burn or dry meatloaf out). Sprinkle cheese on top the last 10 minutes of baking, leaving meatloaf uncovered. Serve immediately. 

Julie~

Friday, November 16, 2012

Crock Pot Creamy Cheesy Chicken


 Yes, ANOTHER crock pot recipe...I tell ya, mine is getting put to use! This recipe screams "comfort food" for sure, chicken, ham, cheese....mmmmmmmmmm!!! Serve over noodles, rice or without either. It will be a hit at your house for sure.


Crock Pot Creamy Cheesy Chicken



6 frozen boneless, skinless chicken breasts
2 can  cream of chicken soup
1 cup milk
1 c. cubed ham
2 cup crushed "Cheez it" crackers (2 c. AFTER crushed)
6 slices swiss cheese (pre-sliced packaged cheese)

Mix the cream of chicken soup and milk together in a bowl. Pour 1/3 of soup mixture into the bottom of the crock pot. Layer chicken over sauce. Cover with ham and cheese. Pour remaining soup over everything  . Cover and cook on low for 4-6 hours or 2-3 hours on high.  Place cheese slices and sprinkle cracker crumbs on during the last hour. Cover and continue to cook. Serve while hot. 

Julie~

Wednesday, November 14, 2012

Julie's Italian Macaroni Salad

I understand that summer is gone for most of us...BUT you have all those wonderful holiday parties coming up and who doesn't like a GREAT pasta salad for a large pot luck dish?!! I LOVE pot luck ANYTHING...but if I'm bringing something, I like for it to be easy, BUT TASTY. This Italian Macaroni Salad fits both the "easy" and "tasty" categories! Its very versatile and can be served with both burgers or turkey (at least at my house). It pleases both the old and the young alike....everyone loves this Italian Macaroni Salad!

Julie's Italian Macaroni Salad

2 lbs (each box is a pound) salad noodles, cooked according to package directions

1 7oz package pepperoni, each piece cut into fourths
3 large tomatoes, diced
1-2 cucumbers, diced
1 1/2 bottles (16 oz each) Italian vinaigrette dressing (can use fat-free)
2-3 c. grated cheese

Combine COOKED salad noodles, pepperoni, tomatoes, cucumbers and 1 bottle of dressing. Stir until completely mixed. Add cheese and another 1/2 bottle of dressing. Stir and mix completely. Serve immediately. Refrigerate any leftovers. 

*The noodles will absorb the dressing, so when serving leftovers, add more dressing. Leftovers taste great!!

Julie~

Monday, November 12, 2012

Creamy Green Chili Taco's

Its time to pull out those crock pots....sadly enough, winter seems to have crept up on us and it "Tis The Season" for slow cooker meals. This recipe was a huge hit at my house. Deron said it was "his FAVORITE thing I've ever made"....I don't know if it was because he was starving or if he really thought it was "THE BEST EVER"...either way, there was alot of "mmm...mmm...good's" going on at the dinner table, which is always nice to hear.

Creamy Green Chili Taco's 

5-6 FROZEN boneless, skinless chicken breast
1 1/2 c. green chili enchilada sauce (green sauce)
2 can cream chicken soup
1 pkg. taco seasoning
2 T. maple syrup
1 t. lime juice
2 T. butter
1/2 c. sour cream

flour tortillas
grated cheese

Place FROZEN chicken in the bottom of crock pot. In a mixing bowl combine enchilada sauce, soup, taco seasoning, syrup, lime juice and sour cream. Stir until well combined. Pour over chicken. Add 2 T. butter. Cook for 4 hours on high or until chicken falls apart. Remove chicken from crock pot and place on a plate. Shred with 2 forks. Spray 9x13 baking pan with cooking spray. Place small amount of chicken down the center of each tortilla shell with a small amount of grated cheese. Roll tortilla up. Place in prepared pan. Continue until all tortilla's are filled and rolled. Pour sauce from crock pot over the rolled taco's placed in baking pan. Top with desired amount of grated cheese (we like ALOT of cheese). Bake for 20 minutes at 350 degrees. Serve with your favorite taco toppings and a side salad.

Julie~

Friday, November 9, 2012

Cheesy Biscuits

Just a warning...you CAN'T eat just one of these, try as you might...it just won't happen. THEY are so addictive, so delicious and make any ol' plain meal taste SCRUMPTIOUS. I served them with soup, but they could be served with ANYTHING. They are best when they are HOT right out of the oven, but they warm up in the microwave VERY WELL and taste just as good as they did right from the oven.

Cheddar Biscuits
2 1/2 c. bisquick
4 T. cold butter
1 1/2 c. shredded cheddar cheese
3/4 c. milk
1/4 t. garlic powder

6 T. butter melted (to brush on top of HOT biscuits)

Coat baking sheet with pan coating. Preheat oven to 400 degrees. Combine bisquick and butter in a medium bowl. Using a pastry cutter, combine the two ingredient until crumbly. Add cheese, milk and garlic powder. Mix with a fork until combined. Using a 1/4 c. measuring cup, drop balls onto prepared pan. Press down each ball SLIGHTLY. Bake for 10-12 minutes or until lightly browned around edges. Melt butter in microwave and brush onto HOT biscuits. Serve with butter for a YUMMY tasting biscuit!

Julie~

Wednesday, November 7, 2012

Coconut French Toast

CAN I JUST SAY, this Coconut French Toast is FABULOUS!!!!! It is crazy good!
If you are a coconut lover, like me...this has to go on your menu for the week.
Its punched full of coconut flavor with a hint of strawberry shortcake ...mmmmm!  
Coconut French Toast

3 eggs
3/4 c. heavy cream
2 t. coconut extract
1/4 t. vanilla
1/4 t. salt
2 c. shredded coconut
6 slices THICK HEAVY BREAD (homemade, bakery or french bread)

1 pkg. danish dessert
2 c. strawberries
whipped topping

Combine eggs, cream, coconut extract, vanilla and salt in a dish. Beat until combined. Place coconut in a pie dish. Dip both sides of bread in cream mixture, then dip both sides into coconut....press so that it will stick to the bread. Cook on a hot griddle sprayed coated with pan coating. Cook 3-4 minutes on each side or until middle of bread is no longer soft and soggy. Serve immediately or keep warm in a 200 degree oven until ready to serve.  Serve topped with strawberry sauce and whipped topping.

Strawberry Sauce:
Prepare Danish Dessert according to direction on box for "fruit sauce". When done, add sliced strawberries. Let sauce cool slightly if desired. (As you can see from my picture, I didn't wait long enough, my whipped topping melted). Pour desired amount on french toast, top with whipped topping.

Julie~

Monday, November 5, 2012

Crock Pot Asian Chicken

Okay...this picture isn't very appealing, BUT don't let it fool you...this Asian Chicken was very tasty! It fell from the bone, tender with a lot Asian flare! Serve with your favorite Asian side or with mashed potatoes and a green salad, it can even stand on its own. ITS that GOOD!!

Crock Pot Asian Chicken

16-18 chicken drumsticks/wings
1 c. soy sauce
1 T ground ginger
4 cloves minced garlic
6 green onions, minced
3 T. honey
6 T. oil

Combine all ingredients into crock pot. Cover and cook on low for 6-8 hours...WATCH it because every slow cooker is different. Wings will take less time than drumsticks....serve with your favorite side dish.

Julie~

Friday, November 2, 2012

Caramel Apple Breakfast Cake

I love the smell of ANYTHING apple and cinnamon baking in the oven, it has such a HEAVENLY scent and reminds me of everything FALLISH! This was a huge hit at my house...Deron said he thought it was one of the best breakfast cakes he has ever eaten. It was great warmed up too....just place a piece in the microwave for 20-30 seconds for ANOTHER wonderful piece of HEAVEN!
I mean really, who doesn't want a piece of this gooey ooey yumminess?!!!

Caramel Apple Breakfast Cake 
Cake Batter:
1/2 c. butter
1 1/2 c. brown sugar
2 eggs
2 c. flour
1 t. baking soda
1 1/2 t. cinnamon
1/2 t. salt
1 c. sour cream
1 t. vanilla
2 c. peeled, cored, chopped apples

Streusel Topping:
1/2 c. brown sugar
1/2 c. flour
1/2 t. cinnamon
4 T butter, melted

Caramel Drizzle:
1 jar caramel sauce (the kind you get for ice cream sundaes)

Heat oven to 350 degrees. Coat a 9x13 cake pan with cooking spray. Set aside.

Cake: 
In a bowl combine all dry ingredient, set aside. In another bowl beat butter until smooth. Add brown sugar and beat until fluffy. Add eggs, beat into sugar mixture. Add dry ingredients and sour cream. Add vanilla, mix well. Fold in chopped apples. Spread batter into prepared pan. Top with prepared Streusel. Bake for 35-40 minutes.

Streusel:
Combine all ingredient into a small mixing bowl, stir with a fork until mixture is "crumby". Sprinkle topping over cake batter.

Caramel Drizzle:
Melt caramel sauce in original container (without metal lid or any other metal on it) until its warm and runny. Pour over warm cake before cutting and serving.  Eat UP!

Julie~  

Wednesday, October 31, 2012

Smothered Pork Chops


HAPPY HALLOWEEN!!!!!
Hope your night is filled with many wonderful treats...just like this one!

Our traditional  family dinner on Halloween night is spaghetti and bread sticks, it has been since my kids were just little...but sometimes its fun to shake things up a bit and try something new. IF you are
one of those people who are looking for a new dish for dinner, TRY THIS! Its EASY and still gives you time to answer the door for all those little ghosts and goblins that come a knocking!

Anything smothered in cheese and bacon has to be good right?! THESE pork chops are ESPECIALLY good AND SO EASY I might add (yes, easy is my theme these days)! Hang on to your taste buds because they will be asking for more...days later!! MMM MMM good!

Smothered Pork Chops 

6 boneless pork chops
2 can cream chicken soup
3 c. grated cheese (I used colby cheese, use whatever your favorite is)
1 lb cooked bacon, drained and crumbled
sauted mushrooms (optional)
Oil (for cooking) 

Put 3-4 T oil in the bottom of a large frying pan (I used an electric skillet). Cook pork chops until ALMOST done, approximately 5-6 minutes (you still want them pink so they won't dry out). Turn heat down, add cream of chicken soup. Simmer for 10 minutes. Top with grated cheese and bacon. Serve with vegetables and potatoes or rice. 

Julie~

Monday, October 29, 2012

Easy Old Fashioned Mac and Cheese

Macaroni and cheese....its comfort food for sure!! It comforts me when I'm sad, when I'm happy, when I'm cold, when I'm not, when I am lonely, when I'm surrounded with people....when I'm hungry and even when I'm full...its good any ol' time, I just  love the stuff....but only if its HOMEMADE, I'm not a huge fan of boxed Mac and Cheese, maybe thats because I grew up on the REAL thing. This recipe is easy and flexible. Its creamy and OH SO GOOD!! Makes my mouth water just looking at the picture, guess I might have to make some for dinner tonight...AGAIN!

Easy Old Fashioned Mac and Cheese

6-7 c. COOKED elbow macaroni (drained, rinsed etc...)

Sauce:
3/4 brick velveeta (large brick), cubed
1/2 c. milk
1/2 c. heavy cream
Place cheese, cream and milk in a microwave safe dish. Heat in microwave at 1 minute intervals, stirring, until cheese sauce is melted and mixed. Pour over warm, drained noodles. Stir until sauce is covering all noodles. NOW comes the flexible part....you can add your favorite cooked meat (bacon, sausage, ham) and stir it in and serve OR you can eat it as is OR you can add anything you like, place it in a small casserole dish, top it with your favorite bread crumbs...broil for 1-2 minutes until bread crumbs are toasted and EAT! There are so many wonderful things you can do with this fabulous recipe! Personally  I like it with bacon or to just eat it plain...but thats just me.

Julie~

Friday, October 26, 2012

Chicken Cordon Bleu Casserole

I love dinner in a pan! EASY STUFF!! If you like Chicken Cordon Bleu, this will be a hit in your house for sure and it's easier. You could make this a day ahead and pop in the oven when you're ready, or just make it right before your ready to cook it. I loved the creamy texture and the hint of smoky flavor that came from the ham...mmmm  mmmmm  good!!



Chicken Cordon Bleu Casserole

2 c. cooked rice (or you could use your favorite pasta)
3 c. cooked chicken, diced
6 slices of swiss cheese (I liked mine on the thicker side)
4-5 slices of ham, diced (or more if you like)

1 plastic roll Ritz crackers

Spread rice on the bottom of a greased 9x13 baking pan. Sprinkle chicken over the top of rice. Top with swiss cheese slices and diced ham. Set aside. 

Cream Sauce:
1 c. cream chicken soup
1/2 c. sour cream
1/4 c. lemon juice

Heat in a pan until warm, stirring continually. Pour over swiss cheese. Crush 1 plastic roll of Ritz crackers in a ziplock bag. Sprinkle on top of creamy sauce. Bake at 350 degrees for 25-30 minutes. Serve warm.

Julie~

Thursday, October 25, 2012

Wednesday, October 24, 2012

Fresh Pesto

One of my close friends makes her own Pesto. Up until now, I had only tasted pesto in restaurants and didn't care for it all, in fact I hated it. April made some yummy pesto and brought it to a church activity we had. She served it over spaghetti squash. At first I was a little leery about trying it, only because of my past experience with it, but I quickly got over my fears as I licked some from a spoon...I seriously was hooked!! SO YES, the next day I made some up in my own little kitchen, cooked a spaghetti squash and ATE IT AGAIN for lunch! Its divine!! IF you think you aren't a pesto lover, you have got to try this...I think it will change your mind!

Fresh Pesto

THIS is made in a food processor~

6-7 stems of fresh basil, with the leaves (washed and dried)
1 bag of baby spinach
5 cloves of garlic (more or less depending on your LOVE for it...I happen to adore it)
6 T. fresh parmesan cheese
2 bags spring mix lettuce
1/4 c. chopped almonds
2 T oil (olive or canola)
Juice from 1-2 lemons (depending on the taste you want...tart or not so tart)
zest from 1 lemon

Combine basil, spinach, minced garlic, cheese, lettuce, oil and lemon juice in your food processor. Pulse until everything is chopped up very fine. Depending on your machine it may take a minute or it may take less. After you have it to the consistency that you like, add your lemon zest and almonds and pulse just to combine. 
Serve over spaghetti squash, on a panini, over fresh salmon or halibut or it with a spoon! Its TASTY! 

Julie~

Monday, October 22, 2012

Lemon Zucchini Bread


Hopefully you froze some of that long green weed called ZUCCHINI that took over your garden...if not you should run to the store and grab yourself a few to make this scrumptious bread. I'm not even kidding!! This bread has made the "Top 10 list" in my house for quick breads. It was a hit and not matter how much I made, it was never enough. It packed full of lemony flavor, with a dense moist texture that literally just
melts in your mouth. Its one of those breads that you will just keep eating and eating until its gone, so share with your neighbors....spread the wealth and REMEMBER...you can always bring some to my house, I'm willing to take it off of your hands any ol' time!

Lemon Zucchini Bread

4 c. flour
4 t. baking powder
1 t. salt
4 eggs
1 c. oil
1 1/3 c. sugar
1 c. buttermilk
4 T. lemon juice
1 T. lemon zest
2 c. grated zucchini

Combine all dry ingredients,  set aside. IN a separate bowl beat eggs, oil and sugar until creamy. Add buttermilk, lemon juice and lemon zest. Stir until combined. Fold in zucchini and add dry ingredients. DON'T over mix, just stir until combined. Grease and flour 3-4 loaf pans (the large the pan the less loaves it will make). Divide the batter evenly between pans. Bake at 350 degrees for 40 minutes or until toothpick inserted in the middle comes out clean. Cool in pan 10 minutes, then remove and place on a paper towel or a cooling rack. After cooled, top with lemon glaze.

Glaze:
1 C. powdered sugar
2 T. lemon juice

Mix ingredient in a bowl until all lumps are removed. Pour over loves and spread with a spoon. Let glaze set up slightly, serve....or should I say DEVOUR!

Julie~

Friday, October 19, 2012

Chicken Casserole

Casseroles are easy, quick and loved by many...my husband is one of those casserole lovers. This casserole was a hit...no leftovers just many satisfied bellies!

Chicken Casserole

3 c. cooked rice
2 c. cooked, cubed chicken pieces

Combine rice and chicken in a mixing bowl, set aside.

Sauce:
1 can cream chicken soup
1/2 cube butter
1/2 c. sour cream
1/2 t. onion powder
1/2 t. garlic powder
1/2 c. cheese (for sauce)

Combine ingredient in a saucepan and cook until hot and creamy. Pour over rice mixture  Stir until combined. Scoop into a greased 8x8 baking dish. 

1-2 c. grated cheese for topping

Sprinkle cheese on top of casserole. Bake at 350 degrees for 25 minutes.

Julie~ 

Wednesday, October 17, 2012

Green Chili Enchilada

Enchilada's are one of my favorite "comfort foods" and for some reason the fall/winter months make me crave all things comfortable. These Green Chili Enchiladas are full of scrumptious flavor and lots of yummy, creamy goodness! Serve them with your favorite veggie and a roll and you've got DINNER!

Green Chili Enchilada

1 lb. ground beef, cooked and drained
1 10.5 oz. can cream chicken soup
2 (4 oz) can diced green chili's
1 10 oz can green enchilada sauce
1 c. heavy cream
1 c. Italian Blend Cheese, grated (in the bag- pre grated)
2-3c. grated cheddar cheese 
10 white flour tortilla's

Fry each tortilla in a small amount of oil until each side is browned but not crisp (this will make them easier to roll), set aside. Combine soup, chili's, enchilada sauce and heavy cream. Cook until hot and thickened. Add italian cheese and stir until melted. Set aside. Place ground beef and a small amount of cheddar cheese down the center of each shell, roll up and place in a greased 9x13 pan. When all shells are rolled and in pan, pour sauce over the enchiladas and top with grated cheese. 

Julie~

Monday, October 15, 2012

Thin Sugar Cookies

Sugar cookies just happened to be one of my favorite cookies in the world...nothing beats a yummy, soft, chewy, frosted sugar cookie. These Thin Sugar Cookies are a DANDY! THEY are perfect for any time of year, but Halloween and Valentines are the holidays that I tend to make them the most....passing them out to the neighbors all decorated in holiday shapes and colored frosting.

Thin Sugar Cookies

1 1/2 c. butter (the REAL stuff)
2 c. sugar
3 eggs
2 t. vanilla
2 1/4 t. baking powder
1/2 t. salt
5 c. flour

In a mixing bowl, cream together sugar and butter until fluffy. Add eggs and vanilla mix well. Add dry ingredient until well combined. Chill dough for 1 hour. Remove from refrigerator and roll dough to 1/4" thick. Cut into shapes. Place cut cookies onto a greased baking sheet. Bake at 350 degrees for 6-7 minutes (larger shapes will take longer). Frost with your favorite frosting. 

Julie

Friday, October 12, 2012

Tater and Bacon Breakfast Casserole

This is a wonderful recipe for breakfast, brunch or even dinner. Its great served to a large crowd or just your own sweet little family. Its one of my very favorite breakfast casseroles and is so easy to make. No mess, no fuss, no complaints....thats the way I like it!!
 PS...it would be great served for those holiday breakfasts that are coming up quickly....enjoy!


Tater and Bacon Breakfast Casserole

7 eggs
1 c. milk
4 c. shredded cheddar cheese
1 lb bacon, cooked and crumbled
8 frozen hash brown patties
1/2 t. salt

Place hash browns in a single layer on the bottom of a greased 9x13 baking dish. Sprinkle with cooked bacon and cheese. In a bowl beat eggs, milk and salt. Pour over bacon and cheese. Cover with foil and bake at 350 degrees for 1 hour. Uncover and bake for 15 minutes longer or until edges are golden brown and center is done. 

Julie~

Wednesday, October 10, 2012

Orange Muffins

Mmmmmm...nothing better than waking up to the smell of freshly baked muffins, just too bad that you are the one baking them so you are already up and at it, right??! These muffins are sure to please the muffin lovers in your house. They are moist and have a great orange flavor that pleases just about everyone. Serve them with a bowl of fruit and you're good to go!

Orange Muffins

1 3/4 c. flour
2/3 c. sugar
1 T baking powder
1/2 t. salt
1 cube butter, melted
1 c. sour cream
1 egg
1/4 c. orange juice

Glaze:
1 1/2 c. powdered sugar
1/4 c. orange juice

Combine dry ingredient together. In another bowl combine butter, sour cream, egg and orange juice. Whisk together and pour over dry ingredient. Stir until mixture is combined and moistened. Line muffin tin with paper liners and spray with pan coating, scoop batter into each cup. Bake at 400 degrees for 13-16 minutes or until done. Cool for 7 minutes before adding glaze.

Glaze: Combine powdered sugar and orange juice. Whisk until smooth. Pour over warm muffins. Eat up!

Julie~

Monday, October 8, 2012

Sausage Spinach Seashells

Seashells are so much fun to experiment with. You can stuff them with just about anything. I used a mixture of cheeses, sausage and spinach to make a very tasty, mouth watering meal that the entire family loved....they even ate the leftovers voluntarily....which is always a "win"!

Sausage Spinach Seashells

1 box of Jumbo Shells pasta
1 lb ground sausage
6 oz bag fresh spinach, chopped
1/2 c. ricotta cheese
1 clove garlic, minced
1 t. salt
1 t. pepper
1/2 c. grated cheddar cheese
1/2 c. grated swiss cheese
1/2 c. parmesan cheese
1 egg



Sauce:

1/2 c. butter
1 clove garlic, minced
1/2  c. flour
1 t. salt
2 c. chicken broth
1 c. milk
3 c. mozzarella cheese, divided (some used to top shells)
1/2 c. Parmesan cheese, divided (some used to top shells)
1 t. dried basil
1 t. dried oregano
1/2 t. pepper

For Sauce: Melt butter in a saucepan over medium heat. Saute' garlic until tender. Stirring frequently. Stir in the flour and salt, simmer until bubbly. Add the milk and broth, bring to a boil, stirring constantly for 1 minute. Add 2 c. of the mozzarella cheese and 1/4 c. parmesan cheese. Add spices and stir until combined and cheese is melted. Set aside.

For Shells: Cook shells according to package directions, drain. Set aside. Cook sausage until brown and done. Drain grease. Cool slightly. Place sausage in a mixing bowl, add chopped spinach, ricotta and other cheeses, garlic and salt and pepper.Stir in egg. Spoon mixture into shells until full. Pour 1/3 c. sauce in bottom of 9x13 baking pan. Place filled shells into pan, open side of shell facing up. Pour remainder of the sauce of shells. Top with the remainder of the cheese. Bake at 350 degrees for 30 minutes.

Julie~
  



Friday, October 5, 2012

Cinnamon French Toast Breakfast Cake

French toast and cinnamon rolls all rolled together to make one VERY FINE BREAKFAST CAKE...I SAY YES, YES and YES...this recipe is a little (or big in my case) slice of heaven for me!!! I make this A LOT (sometimes I think the family is going to start to complain because I make it so frequently...but so far they have been good sports), not only because its easy, but because its tastes so GOOD! Its a fav for sure!

Cinnamon French Toast Breakfast Cake

1/4 c. melted butter
2 can refrigerated cinnamon rolls (with icing of course)
5 eggs
1/2 c. heavy cream
2 t. cinnamon
2 t. vanilla
1 c. chopped walnuts (optional...but sure tastes good)
3/4 c. maple syrup

Topping:
Icing from cinnamon rolls 

Melt butter and pour into ungreased 9x13 baking pan. Open cans of cinnamon rolls, reserve the icing for later. Cute each cinnamon roll in half and place into buttered pan. 

Beat eggs. Add cream, cinnamon and vanilla and mix until well blended. Pour over cut up cinnamon roll pieces.Top with nuts and drizzle syrup over the top. Bake at 375 for 22-25 minutes or until done. Soften icing by placing in the microwave for 15 seconds (in plastic package). Drizzle breakfast cake with icing while cake is still hot. Serve warm. 

Julie~

Wednesday, October 3, 2012

Chicken Broccoli Lasagna


Lasagna is one of my families favorite foods, but my husband has some stomach issues which makes it hard  for him to each tomato sauce. I wasn't willing to give up the "Lasagna idea" so when I found this recipe I had to try it. It is now a huge favorite and something everyone asks for time and time again. Try it at your house tonight, I bet you will fall in love with it too!

Chicken Broccoli Lasagna

1 box lasagna noodles
1/2 c. butter
1/2 onion, diced
1 clove garlic, minced
1/2  c. flour
1 t. salt
2 c. chicken broth
1 1/2 c. milk
6 c. mozzarella cheese, divided
1 c. Parmesan cheese, divided
1 t. dried basil
1 t. dried oregano
1/2 t. pepper
2 c. ricotta cheese
2 c. cubed cooked chicken
2 (10 oz) packages frozen broccoli, thawed and drained (I cooked mine and then drained it)


Cook lasagna noodles as directed on package. Drain and rinse. Melt butter in a saucepan over medium heat. Saute' onion and garlic until tender. Stirring frequently. Stir in the flour and salt, simmer until bubbly. Add the milk and broth, bring to a boil, stirring constantly for 1 minute. Add 2 c. of the mozzarella cheese and 1/4 c. parmesan cheese. Add spices and stir until combined and cheese is melted. Set aside. 

Pour 1/3 of the sauce onto bottom of a 9x13 baking pan. Spread so that the entire bottom is covered. Layer with noodles, ricotta and chicken, add another layer of noodles over the chicken then add 1/3 of the sauce, broccoli and 2 cups of mozzarella cheese and 1/2 c. parmesan cheese. Place another layer of noodles on top, pour remaining sauce and spread evenly. Top with remaining mozzarella cheese.

Bake at 350 for 35-40 minutes or until bubbly and done and in the middle.  Serve with a green salad and dinner is done!

Julie~


Monday, October 1, 2012

Taco Wonton Cups

I love it when I can find different ways to utilize wonton wrappers because when I buy them t make wontons I usually never use the entire package so the leftover wrappers go to waste. This is a delicious lunch or dinner treat that is fun to serve for a crowd or just your little family. I served my Taco Wonton Cups with a side of , corn chips, Spanish Rice and some guacamole to dip them in. It was a successful dinner for sure!

Taco Wonton Cups
1 lb. ground beef, cooked and drained
1 package taco seasoning
36 wonton wrappers
1 can refried beans
2-3 c. grated cheese
1 bag tortilla chips, crush 1/2 the bag

Optional toppings: diced tomatoes, sliced olives, diced onion, shredded lettuce, sour cream, ranch etc.....

Cook ground beef with taco seasoning. Set aside when done. Spray muffin tins (2) with pan coating. Place one wrapper in the bottom of 18 muffin cups. Place 1 Tablespoon in the bottom of each wonton cup. Sprinkle some crushed chips on top of beans. Top with 1 Tablespoon of ground beef and a sprinkle of cheese. Top with another wonton wrapper and some more cheese. Bake at 375 for 15-20 minutes or until done. Serve with your choice of toppings or eat as is...either way they are yummy!

Julie~ 

Friday, September 28, 2012

Spice Muffins


Muffins are a warm comfort food for those cooler, crisp Autumn mornings. The smells that permeate from these tasty little creatures makes the entire house smell DIVINE! The smell alone will wake any of your sleepy headed family members, but the taste of these will get them going and ready for their day! Eat UP!

Spice Muffins

2 c. flour
1/2 c. sugar
1 T. baking powder
1/2 t. all-spice
1/2 t. salt
1/4 c. brown sugar
1 c. melted butter (cooled slightly)
2 eggs
3/4 c. milk
1/4 t. vanilla

Topping:
1/2 c. flour
1/2 c. brown sugar
1 t. cinnamon
5 T butter, cut into small squares

Spray muffin tins or line with muffin cups (spray muffin liners with cooking spray as well). Preheat oven to 375 degrees.

Topping instructions:
Combine all dry ingredient. Whisk together. Add butter and stir with a pastry cutter until combined and small pea sized crumbs form. Set aside. 

Muffin instructions:
Mix dry ingredient in a mixing bowl. Stir to insure that all lumps are gone. In a separate bowl mix melted butter, eggs, milk and vanilla. Stir until combined. Pour liquid over the dry ingredient and stir just until moistened. Batter will be lumpy. Using a cookie scoop or spoon, divide batter into muffin cups. Top with crumb topping. Bake for 17 minutes or until muffins are done. Cool slightly before serving. Serve with butter and a dollop of strawberry jam if desired. 

Julie~