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Pizza Bites

So I found this recipe for pizza bites and decided to try to make them for our family.  They turned out to be a really big hit. They were a quick and easy to make.  Defiantly a crowd pleaser in our home. 

Here is what will need:

jumbo biscuits

pizza toppings ( I used pepperoni, peppers and cheese)  

The possibilities are endless when it comes to these.  

after you get your ingredients, place your toppings on the biscuit and then cut it up

                                      

fill your cupcake tins and then bake at 350' for about 20 min or until done. 

                                       

These are soooooo yummy!

Sweet N Sour Chicken & Rice

So for tonight's dinner I decided to make sweet n sour chicken and rice.  I was a little concerned that it wasn't going to turn out that well.  As I was making it I came to realize that it actually turned out WAY better than I thought.  :D  As for most of use we did eat it with rice, but as for the little ones they ate just the chicken (chicken nuggets).  So basically this recipe can be used for 2 different dinners.  My kids loved every bit of it.  As for the sweet n sour sauce, you will find the recipe in an earlier post.  

Ingredients:
1 can of pineapple chunks 
8 skinless chicken breast halves - cut into 1 inch cubes
2 1/4 cups of self - rising flour
2 tablespoons vegetable oil
2 tablespoons of cornstarch
1/2 teaspoon of salt
1/4 teaspoon of white pepper
1 egg
1 1/2 cups of water
1 quart vegetable oil for frying
1 red bell pepper - cut into 1 inch pieces
1 green bell pepper - cut into 1 inch pieces
Cooked rice

Directions:
1. Combine flour, 2 tbl oil, 2 tbl cornstarch, salt, white pepper and egg.  Add 1 1/2 cups water gradually to make a thick batter.  Stir to blend thoroughly.  Add chicken pieces and stir until chicken is well coated.  

2. Heat oil in skillet or wok to 360' F (180 degrees C)  Fry chicken pieces in hot oil 10 minutes or until golden.  Remove chicken and drain on paper towels.

3.  When ready to serve, layer green and red bell peppers, pineapple chunks and cooked chicken pieces on a platter atop of rice.  Pour hot sweet n sour sauce over top. 

Bacon Egg Muffins

So I found this recipe on Pinterest and thought I would try it out. It turned out pretty darn good. It was super easy and only took me a total of 15 min to prep and another 30min to cook it.

Here is what you will need.

about 8 eggs whipped
salt and pepper for taste
cheese
1lb of bacon
muffin pan

Directions:
1.  Take your bacon and wrap it around each muffin cup

2.  Once you have your bacon in pour your egg mix into each cup filling it about 1/2 way and then sprinkle with cheese

3. Then place them in the oven and cook @ 350' for 30-35 min.  

Enjoy them! 

Amazing Razor

I LOVE being part of Bzzagent. I get to try products out before I buy them and then give my opinion on them. If you like to try products before you buy them, then check out www.bzzagent.com

Burt Bee's

Shrimp Fried Rice

So for tonight's dinner we decided to make shrimp fried rice. My family is one that really loves seafood and shrimp happens to be a favorite for all of us.  This recipe turned out to be a big hit with my kids.  I hope your family enjoys it as much as mine did.

Ingredients:
4 Tbs butter divided
4 eggs, lightly beaten
3 cups of cooked cold rice
1 package (16 oz) frozen mixed vegetables
1 pound uncooked medium shrimp, peeled and deveined
1/2 tsp salt
1/4 tsp pepper
8 bacon strips, cooked and crumbled  optional

Directions:
1. In a large skillet, melt 1 Tbs of butter over medium-high heat.  Poor eggs into skillet.  As eggs set, lift edges, letting uncooked portion flow underneath.  Remove eggs and keep warm.

2. Melt remaining butter in the skillet.  Add the rice, vegetables and shrimp, cook and stir for 5 minutes or until shrimp turns pink.  Meanwhile chop eggs into small pieces.  Return eggs to the pan; sprinkle with salt and pepper.  Cook until heated through, stirring occasionally.  Sprinkle with bacon if desired. 

Three Cheese Beef Stuffed Shells

Earlier today I found this recipe that I thought my kids would like.  I did change it up a little and I must stay, it did come out really good.  Kids loved it.  In fact we don't have any left overs.  Its quick and easy and is defiantly a kids pleasure.  

Ingredients: 

1 box of uncooked jumbo pasta shells

2 lb of ground beef

2 Tbs of minced garlic

1 jar of pasta sauce (your choice)

1/4 cup water

2 1/2 cups of mozzarella cheese

1 cup of cheddar cheese

1/2 cup of Parmesan cheese

Directions: 

1.  heat oven to 350'.  Cook and drain pasta shells as directed on the package.

2.  In a 10-in skillet, cook beef over medium-high heat 5 to 7 minuets, stirring occasionally, until thoroughly cooked, drain.  Cool slightly, about 5 min.

3.  In a large bowl, mix pasta sauce and water.  Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9 inch glass baking dish.  In medium bowl, mix 1 cup of mozzarella cheese, cheddar cheese and Parmesan cheese, and beef.  

4.  Spoon heaping tablespoon mixture into each shell.  Arrange each shell over sauce in baking dish.  Pour remaining sauce over top, covering shells completely.  Sprinkle remaining mozzarella cheese on top.  Cover with foil

5.  Bake 40 to 45 min or until bubbly and cheese filling is set.  

Awesome group to join

I recently joined a group that offeres free products for you to try.  Go to www.bzzagent.com and check them out.  Its is an awesome site.  I recently got the chance to be part of the Glade Expressions Campaign and got a free Glade oil diffuser and a Glade Expressions Mister.  I love my new products and highly recommend them to any one. 

Chicken Casserole

I had some chicken left over from the other night so I decided to make a chicken casserole.  My kids once again LOVED it.  Hope you enjoy.

6 cooked chicken breast (either cut into pieces or shredded)
1 can of peas and carrots
1 can of corn
2 cans of cream of chicken
1 cup of milk
1 package of egg noodles
1 package of mild cheeder cheese
French's Fried Onions

In a pot cook your noodles per directions on the package.  In another pot add your chicken, veggies, cream of chicken and milk, cook on medium heat for 20 min.  When noodles are done, drain them and add them to your chicken mixture.  In a 9x13 pan do your first layer cheese then mixture repeat until you are done.  Then sprinkle top with cheese and French's fired onions.  Bake at 400 for about 15 to 20 min.

Buttermilk Raspberry Crumb Cake

I made a raspberry crumb cake tonight and it turned out really really good.  It taste even better when you put a little of whipped butter on it after it just came out of the oven.  :D  

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 tablespoon sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh raspberries
½ cup buttermilk

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the raspberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the raspberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

                                                                  Right out of the oven!           
                                      

                                                              Ready to go into the oven

                                                                   Mixing the raspberries

Ham & Noodle Casserole

So for tonights dinner, I wasn't sure what I should do,  I had laid out some ham so I decided to just throw something together and it actually turned out really good.  I made biscuits to go with it and the kids loved it.   I call it Ham & Noodle bake.  Enjoy


Ingredients:
2 1/2 lb ham
2 packages of egg noodles
4 cans of corn
4 cans of cream of celery soup
2 cups of sour cream
1 lb of swiss grated swiss cheese


Directions:
1.  In a large sauce pan cook noodles accordingly to package, when done drain
2.  In the meantime cut up ham into pieces, then in a large bowl combine ham, soup, sour cream & corn
3.  In a 9x13 pan place a layer of noodles and then a layer of ham mixture and then sprinkle with cheese, repeat layers
4. cover with foil and bake for 30 min. or until cheese is melted.


yield 12 servings

Andes Mint Cupcakes

I came across the recipe on pinterest and it was a big hit at our bake sale.   The recipe calls for Andes candies, but I used some chopped Andes that I had gotten at Walmart to make cookies with.  The mint buttercream icing is posted in an earlier blog. 


Andes Mint Cupcakes

Chocolate Cakes:

1 cup sour cream

½ cup oil

1 teaspoon vanilla extract

3 eggs

¼ cup water

½ cup buttermilk

Devil’s Food Cake Mix

Chocolate Mint Filling:

1/3 cup chocolate chips

2 tablespoons heavy cream

1 teaspoon peppermint extract

¼ cup powdered sugar

Directions:

1.     Preheat oven to 350 degrees and line two cupcake pans with paper liners.

2.    Using a whisk, mix sour cream, oil and vanilla extract together.  Add eggs one at a time, stirring well in between each addition. 

3.    Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix. 

4.    Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean. 

5.    Chocolate Mint Filling:  Melt chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat.  Stir in peppermint extract and powdered sugar.

6.   When cupcake come out of the oven, use a squeeze bottle to fill the cupcake with the filling, or use the filling as a ganache and dip the tops of the cakes into it. 

7.    Mint Buttercream:  Beat cream cheese and butter until light and fluffy.  Add powdered sugar, heavy cream and peppermint extract and beat well.  Add green food coloring and stir well

8.   Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.

Mint Buttercream Icing

I ran across this recipe and made it.  It was such a yummy recipe that I think I will be using it from now on.

 
Mint Buttercream Icing

8 oz package of cream cheese
1/2 cup butter
3-4 cups of powdered sugar
1 tbs of heavy cream or milk
1 tsp of peppermint extract
green food coloring

Beat cream cheese and butter until light and fluffy.  Add powdered sugar, heavy cream and peppermint extract and beat well.  Add green food coloring and stir well

Chicken Tortilla Casserole

So tonight I made Chicken Tortilla Casserole and it turned out so good.  My kids really enjoyed it and ate every bite of it.  It was a quick easy dinner to make.  Especially when you are always on the go. 

Ingredients:

1 cup of chicken broth

1/2 cup of chopped onion

1/4 chopped celery

6 cups of cooked chicken

10 flour tortilla's (6 inch) torn into bite size pieces

2 cans of cream of chicken soup

1 can of green chili's

3/4 cup shredded cheddar cheese

3/4 cup shredded monterey jack cheese

1/2 tsp white pepper 

1 cup of salsa

Directions:

1. In a saucepan, bring the broth, onion and celery to a boil.  Reduce heat, cover and simmer for 5-7 minutes or until vegetables are tender.  Place in a large bowl; add chicken, tortillas, soup, chilies, 1/2 cup of cheddar cheese, 1/2 cup monterey jack cheese and pepper.

2. Transfer to a greased 13x9 baking dish.  Top with salsa and remaining cheese.  Bake uncovered at 350' for 30-35 min.  or until heated through.

Chicken Enchiladas

So I found this recipe last night and decided to go with it and give it a try.  The kids really enjoyed it as so did I.  I will defiantly be making these in the future.  LOL  I hope you guys enjoy!
I will post a pic in a bit. 


INGREDIENTS:

• 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1/2 cup sour cream
• 1 tablespoon butter or margarine
• 1 medium onion, chopped
• 1 teaspoon chili powder
• 2 cups chopped cooked chicken or turkey
• 1 (4 ounce) can chopped green chilies
• 8 (8 inch) flour tortillas, warmed
• 1 cup shredded Cheddar cheese or Monterey Jack cheese

DIRECTIONS:
           Mix soup and sour cream. Heat butter in saucepan. Add onion and chili powder and cook until tender. Add chicken, chilies and 2 tablespoons soup mixture.
           Spread 1/2 cup soup mixture in 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in dish. Spoon remaining soup mixture on top. Sprinkle with cheese. Bake at 350 degrees F for 25 minutes or until hot.

Serving for 4

BBQ Black Beans

This recipes is a clone of El Pollo Locos' BBQ Black Beans.

1 lb black beans soaked 8 hours or overnight.
2 smallish onions chopped.
1 tsp minced garlic
2 cups bottled bbq sauce (I used Famous Daves Sweet and Spicy Sauce)
2-3 drops liquid smoke per pint jar
1 small jalapeno minced and divided among 5 pint jars

Fill beans to the halfway point, add onions and jalapeno evenly.
I also added some pico de gallo although the original recipe did not call for it. I added about 1/3 cup BBQ sauce per jar and then filled with water.
The beans soak up the water and you are left with a thickened sauce, in a few week the sauce will be very thick as beans continue to absorb the water.

Process at 11 lbs for 75 minutes pints and 90 minutes quarts. 

Roasted Garlic Pasta Sauce

6 cloves of garlic

3 T. olive oil

4 medium red, yellow and/or green halved and seeded

12 lbs peeled tomatoes

3 T. packed brown sugar

2 T. kosher salt

1 T. balsamic vinegar

1 t. ground pepper

2 cups snipped basil leaves

1 cup assorted fresh oregano, thyme, or flat leave parsley

6 T. bottled lemon juice

Preheat the oven to 400 degrees peel away the dry outer layer of the garlic bulbs. Cut top off and leave bulbs intact. Place cut side up on a casserole dish and drizzle with one tablespoon of oil. Cover casserole and arrange peppers cut side down on a foil lined baking sheet. Brush with remaining 2 tablespoons of oil.

Roast garlic and peppers for 40 -50 minutes or until the pepper skins are charred or the garlic cloves are soft. Cool garlic on a wire rack until cool enough to handle. Pull up foil to enclose the peppers. Let peppers stand for 15 to 20 minutes or cool enough to handle.  Peel off skin and discard. Set aside peppers.

Remove garlic by squeezing the bottom of the bulbs. Place garlic cloves in a food processor and add cut peeled tomatoes into chunks. Add some of the chunks to the garlic in the food processor. Cover and process till chopped. Transfer chopped garlic and tomatoes to a 7-8 quart stainless steel heavy pot.  Repeat chopping the remaining tomatoes in batches in the food processor. Add all the tomatoes to the pot.

Add brown sugar, salt, vinegar, and black pepper to the tomato mixture. Bring to boiling, boil steady for 50 minutes stirring often. Add chopped roasted peppers to tomato mixture. Boil for 10 to 20 minutes more or until mixture reduced to 11 cups and reaches desired consistency stirring occasionally. Remove from heat stir in basil and assorted herbs.

Spoon 1 tablespoon of bottled lemon juice into each of the hot sterilized pint jars. Ladle hot sauce into jars with lemon juice leaving a ½” headspace. Wipe jar rims, adjust lids. Process jars for 35 minutes in a water bath at a full boil. Makes 6 pints.

Creamed Tuna

Here is another simple and easy recipe that my kids love.  I was introduced to this from a friend and now I am hooked on it.  Not only is it simple and easy to make but there are endless possibilities to this recipe...I want to make it again and try it with other veggies.   It goes great with biscuits or rice.


INGREDIENTS:
2 sticks of butter
3/4 cup of flour
4 cans of tuna
2 cans of peas
1 can of mushrooms
Milk
Salt and peper to taste
Biscuits or rice


DIRECTIONS:
1. In a pot, melt both sticks of butter.  Add flour gradually until it forms a paste like.
2. Once you have that then add your milk until you get a smooth consistency   
3. Keep whisking adding milk  slowly until it makes a cream base until you get the consistency you want.
4. Add tuna (flaked with fork), peas and mushrooms