Egg In A Hole

I LOVE the Pioneer Woman!  I was watching her new show one morning and she made Egg in a Hole for breakfast.  It looked SO easy and SO good so I had to try it out.  It was AW.SOME!  It took no time to make so I can easily make them before school!  Try these! NOW!

Ingredients:

Slices of whatever sandwich bread you have in your pantry
Eggs
Butter
Salt and Pepper

Directions:

-  Melt a good amount of butter in a large skillet.  The more butter the better!
-  Use a biscuit cutter or a lid from a jar to cut out one circle in each piece of bread.
-  Place your bread and the hole you removed in the skillet.
-  Crack and egg into the hole in the bread.
-  I cook mine until the whites have firmed up before I flip them over.
-  Cook until your desired done-ness.  I like my fried eggs runny!
-  Don't forget to flip your little circles over too!  They become crispy, juicy morsels!
-  Salt and pepper to taste and serve!

Spicey Sausage Pasta

Ok. So.  This recipe is GOOD!  I found it on Pinterest and the original recipe is from here.  Seriously try this recipe.  It could not be any easier and it takes no time to make!

Ingredients:

1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion (I used frozen)
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions

Directions:

-  Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
-   Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
-   Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Pesto Chicken and Asparagus

This recipe is from my Taste of Home magazine and it is so good!  Even my one year old could not get enough!

Ingredients:

1 lb. boneless, skinless chicken breasts, cut into cubes
1 lb. fresh asparagus, cut into 1 inch pieces
1 c. heavy whipping cream
1/2 c. prepared pesto
salt
pepper
olive oil
couscous, prepared according to the directions on the package

Directions:

-  In a large skillet cook the cubed chicken in olive oil until not longer pink.  Salt and pepper to taste.
-  Remove chicken from the pan and set aside.
-  In the same pan cook asparagus in olive oil until crisp-tender.
-  Stir in whipping cream and pesto.
-  Return chicken to the asparagus and cream mixture and heat through.
-  Serve over couscous and enjoy!

Cheddar Bacon Chicken

This was SO GOOD! The recipe is from my Taste of Home magazine.  It is obviously not something to make all the time because it is high on fat but it was a really yummy treat! I always use turkey bacon but used real bacon for this and it was awesome! 

Ingredients:

4 boneless, skinless chicken breasts
1/4 c. teriyaki sauce
1/4 c. barbecue sauce
4 slices of cooked bacon
4 slices of cheddar cheese

Directions:

-  Dip each chicken breast in the teriyaki sauce and place in a greased baking dish.
-  Bake at 425 degrees for 18 minutes.
-  Spread each chicken breast with barbecue sauce and top with a slice of bacon and a slice of cheese.
-  Return to the oven for 5 minutes.
-  Enjoy!

Ranch Chicken

I found this little gem on Pinterest, of course, and will be adding it to my go-to meal rotation.  It was super easy and very flavorful.  The whole family loved it!  The original recipe is from here.



Ingredients:

4 boneless, skinless chicken breasts
3/4 c. crushed corn flakes
3/4 c. Parmesan cheese
1 packet Ranch Dressing Mix
1 stick butter

Directions:

-  In a shallow dish combine corn flakes, Parmesan cheese and dressing mix.  Stir to combine.
-  In another shallow dish melt butter in the microwave.
-  Take a chicken breast and coat both sides in butter then roll in the corn flake mixture until all sides are coated.
-  Place in a greased baking dish and repeat with the remaining chicken breasts.
-  Bake in the oven for 45 minutes at 350 degrees.

Broccoli and Grape Pasta Salad

I served this pasta at my daughter's 1st birthday party and it was a HUGE hit!  Everyone went back for seconds and asked for the recipe.  I was so thankful because I had never made this pasta before and I didn't even take a bite of it before I served it at the party.  Risky right?!?! 

Ingredients:

1 c. chopped pecans, toasted

8 oz. bow-tie pasta, cooked according to the directions on the package

1 lb. fresh broccoli

1 c. mayo

1/3 c. sugar

1/3 cup red onion, diced

1/3 c. red wine vinegar

1 tsp. salt

2 c. seedless red grapes cut in halves

8 bacon slices, cooked and crumbled

Directions:

-  Toast the pecans in a 350 degree oven for 5-7 minutes. Set aside.

-  Prepare the pasta according to the directions on the package.

-  Meanwhile, cut all the broccoli from the stems and separate into small pieces

-  In a small bowl whisk together the mayo and next four ingredients.

-  In a large bowl combine pasta, broccoli, grapes and dressing. 

-  Toss to coat and cover and refrigerate for 3 hours.

-  Stir in pecans and cooked bacon just before serving.



Ruby Lemonade Punch

I served this punch at my daughter's 1st Birthday Party and it got rave reviews.  It was completely gone at the end of the party....not a drop was left!

Ingredients:

1 (12 oz.) can frozen lemonade concentrate, thawed
8 c. cranberry juice cocktail
32 oz. sprite
lemon slices, optional

Directions:

- Pour everything into your punch bowl and gently stir.
-  Serve over ice.
-  NOTE:  I quadrupled this recipe and had about 30 people at the party.

Linguine with Zucchini and Chick Peas

This meal was so light and refreshing.  It can be served hot or at room temperature so it perfect for a party or a picnic!  I found it on Pinterest, of course, via Real Simple.  I will definitely make this again and again!

Ingredients:

12 oz. (3/4 box) linguine
2 T. olive oil
3 small zucchini, cut into half moon slices
salt
1 c. chick peas, drained and rinsed
2 cloves garlic, diced
1/2 c. grated Parmesan cheese

Directions:

-  Cook pasta according to the directions on the package.  Drain pasta but keep 1/2 cup of the pasta water.
-  Meanwhile, in a large skillet, cook zucchini in the olive oil until tender.
-  Add chick peas and garlic and cook until heated through.
-  Toss the pasta with the reserved pasta water and half of the Parmesan cheese.
-  Divide the pasta among your individual serving bowls.
-  Top each with the zucchini mixture and some of the remaining Parmesan cheese.

Better Than Crack Brownies

Though I have never tried crack, nor do I ever want to,  I can only imagine these are definitely better!  If you have been following this blog you know my favorite sweet is anything with chocolate and peanut butter in it.  I mean, the filling in my wedding cake was chocolate peanut butter moose for heavens sake!  I love it that much!  So, when I saw this recipe on Pinterest via How Sweet It Is I knew it was the dessert for me.  Boy was I right!  It is amazing and easy and addictive!!!!

Ingredients:

1 box of brownie mix
egg
oil water
1/2 c. salted peanuts, chopped (optional)
1 c. Reese's Peanut Butter Cups, chopped
1 1/2 c. chocolate chips
1 1/2 c. creamy peanut butter
1/2 T. butter
1 1/2 c. Rice Krispies cereal

Directions:

-  Make and bake brownies according to the directions on the box using the correct amount of eggs, oil and water.
-  Meanwhile, chop peanuts and Reese's.
- Once brownies are finished baking, remove them from the oven and top with peanuts and Reese's.  Return to the oven for 4-6 minutes.
-  In a medium bowl combine chocolate chips, peanut butter and butter.  Melt in microwave at 30 second intervals so you don't burn the chocolate.
-  Once melted, stir to combine and add Rice Krispies. Stir.
-  Pour mixture over brownies and refrigerate for 2 hours before serving.

Sweet Bean Salad

Another Pinterest find.  This cold, sweet bean salad from Mrs. Paula Deen is perfect with BBQ.  Try it, I know you will like it.

Ingredients:

1 can green beans

1 can yellow wax beans

1 can butter beans

1 can chick peas 

1/2 purple onion, sliced

1 (4 oz.) jar pimentos

1/2 c. salad oil

1 1/2 c. cider vinegar

2 c. sugar

2 tsp. salt

pepper to taste

1 can tomato soup

Directions:

-  Drain and rinse all beans and place in a large bowl.

-  Add sliced onion and pimentos.

-  Stir in salad oil.

-  In a sauce pan bring the vinegar, sugar, salt, pepper and tomato soup to a boil.

-  Pour over beans and toss gently.

-  Cover the bowl with plastic wrap and refrigerate for at least 4 hours.

-  Drain liquid before serving.



Roasted Green Beans

I love green beans.  They are only one of about 5 veggies my husband will eat and my daughter loves them too.  Cole on the other hand hates anything green (we are working on it).  So, when I saw this on Pinterest from Kalyn's Kitchen I knew it was the perfect recipe to spice up ordinary green beans.

Ingredients:

8 oz. of mushrooms, sliced

1 lb. fresh green beans

1/1/2 Tblsp. olive oil

1 Tblsp. Balsamic vinegar

Salt and Pepper to taste

2 Tblsp. grated Parmesan cheese

Directions:

-  Rinse and slice mushrooms.

-  Cut ends of green beans off and then cut in half.

-  Put mushrooms and green beans in a plastic bag.

-  In a small bowl whisk together olive oil, vinegar, salt and pepper.

-  Pour mixture into the bag and massage it into the green beans and mushrooms.

-  Pour onto a sheet pan and make sure you spread the beans and mushrooms out, try not to have anything overlapping.

-  Bake at 450 degrees for 20-30 minutes or until beans are tender- crisp and mushrooms are soft.

-  Remove from oven and sprinkle with Parmesan before serving.

Mexican Lasagna

I found this recipe on Pinterest and should have known when I saw the picture it was a Pioneer Woman recipe.  It was so good and so easy to make and it's got a kick to it too!

Ingredients:

2 cups Unprepared Rice, I used one Boil in the Bag

3 cups Chicken Broth/stock
2 whole Tomatoes, cut into bite size pieces
1 whole Onion, chopped
4 cloves of Garlic, minced
Butter
1 pkg. Taco Seasoning
1 can Black Beans, drained
1 lb pound Lean Ground Beef (I used ground Turkey)
1 jar (8 Ounce) Salsa Verde
Flour Tortillas
1 1/2 packages Mexican Cheese Blend
8 ounces Enchilada Sauce
1 can Corn, Drained
Sour Cream, to taste
Cilantro, to taste

Directions:

-  Boil rice in the chicken broth for 10 minutes.
-  Saute tomatoes, onion and garlic in a table spoon of butter.
-  Add some of the taco seasoning and stir.
-  Add black beans and cook until heated.
-  Stir in cooked rice.
-  In a separate pan brown meat and add remaining taco seasoning and water to make the taco meat.
-  In a 9x13 baking dish pour 1/2 of the salsa Verde in the bottom of the pan.
-  Place a layer of tortillas over the sauce (tortillas will over lap)
-  Divide the rice mixture in half and spread over tortillas.
-  Sprinkle 1/2 of the cheese over the rice mixture.
-  Add another layer of tortillas and top with enchilada sauce.
-  Top with all of the meat, the corn and remaining rice mixture.
-  Pour remaining salsa Verde over the top.
-  Top with remaining cheese.
-  Bake at 375 degrees for 25-35 minutes.
-  I served it with a dollop of sour cream and sliced avocado.

Coming Soon!

Sorry I have been M.I.A.  We moved the week after Christmas and have been getting settled into our new home.  I have cooked a few new things but we have had trouble with our Internet so I haven't posted anything (obviously).  Stay tuned for the following recipes:

Mexican Lasagna
Egg Muffins
Sweet Bean Salad
and
Roasted Green Beans

Oreo Balls

Ok, so, these are A-mazing!  My sister made them for our family Christmas fun day and I am pretty sure they were all gone in like 2 minutes.  And when she told me how easy they were to make I knew I had to make them asap.  Seriously make these for your next gathering.

Ingredients:

1 pkg. oreos
1 (8 oz.) pkg. cream cheese
1 pkg. chocolate bark

Directions:

-  Put all the oreos in a large baggie and crush.  There should not be any large pieces left.
-  Pour into and bowl and mix in cream cheese until combined well.  It should be cookie batter like in consistency.
-  Place in the refrigerator for 30 minutes.
-  Remove from refrigerator and roll into 1 inch sized balls.
-  Return the balls to the refrigerator until ready to coat in chocolate.
-  In a medium size bowl, melt chocolate in the microwave.
-  Dip oreo balls in the chocolate and let harden on wax paper before serving or storing.

Homemade Hot Cocoa

Nothing screams winter more than hot cocoa.  This recipe is so easy, makes a ton and is really really good.  I found it here and because my husband and I are the only people drinking it I halved the recipe and I still think we will have enough to make it through the rest of the cold winter days this season.

Ingredients:

8 c. powdered milk
1 lb. 8 oz. box Nestle quik
4 c. powdered sugar
2 (8 oz.) jar flavored coffee creamer (in powder form) (the flavor you pick will be the flavor of your cocoa, i.e. peppermint coffee creamer will make your cocoa have a peppermint flavor)
11 oz. container regular coffee creamer (in powder form)
1/2 tsp. salt

Directions:

-  In a LARGE bowl combine all ingredients.
-  Store in an air tight container.
-  To serve mix 1/4 c. of cocoa mix with 1 c. hot water.