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Sunday, November 21, 2010

Taco Lasagna

My taco leftovers went incognito so that Hubby would eat it a second (and third night because it turned out so well) We ate it before I could snap a picture. Hey, it was late and we were hungry, don't judge me!

4 soft shells
left over taco meat
can of corn
southern style hash browns (they were also left over)
salsa
sour cream
cheese
jalapenos

spray a round pan just big enough to fit your shells. lay down first shell and spread w/ sour cream and then layer the meat, cheese, corn, jalapenos, salsa and cheese. repeat layers like lasagna!

Sunday, November 14, 2010

Pizza Pizza!


I had some left over chicken from Cracker Barrel and some sausage I needed to use up therefore, these pizza's were born, or made, assembled, whatever.

Preheat to 350.

Honey Mustard Chicken Pizza:

1 fried chicken breast (left over from dinner the night before)
2 TBS Honey Mustard
Handful of shredded cheese

OR:

2 TBS jar pizza sauce
1/4 cup of sliced fried sausage links
1 TBS chopped pickled jalapeno
Handful of shredded cheese

It doesn't take a genius to figure out the rest of it. Bake until cheese is melted.

Husband loved the chicken and honey mustard one!

Sunday, October 10, 2010

Mega Breakfast!



Meet: Mega Breakfast. My neighbors and I had planned this mega breakfast for a week. We were so excited we even planned to eat it in our PJ's. Most people followed the rules. There were 7 of us eating this meal. So please don't think it was just 4 fatties, there were 3 more plates.

We had the basic bacon, sausage, and scrambled eggs. (I know, we were missing grits, but I thought I was the only one who wanted them, turns out that was a BIG disappointment!) Allison made her amazing Chocolate Chip Pancakes and I also added hashbrown casserole and some mini quiches.

Recipes to follow.

Monday, October 4, 2010

Grilled Pork Chops

These are guestamets here on the ingredients. I forgot to measure.

1/2 cup of soy sauce
5 tbs of brown sugar
1 tiny can of crushed pineapple w/ juice
Thin cut pork chops (I used 2 packs and it made about 10ish)
Salt and Pepper
Corn starch slurry

Combine soy, brown sugar and pineapple in a pot and bring to a boil. Add corn starch slurry to thicken (i used about 1/4 cup water to 2 tbs of corn starch.

Season chops w/ salt and pepper and grill. When they are almost done brush both sides w/ sauce. Serve w/ sauce.

I served these at a BBQ this evening and they turned out great! My friends raved! I didn't take a picture...sorry guys next time!

Sunday, October 3, 2010

Sausage n' Rice

I've been working.....a lot. I got a new job a year ago and they just switched me to a new position, Therefore, I am trying to figure out what in the deuce I'm doing and it's causing a little stress and fatigue in my life right now. I made this Sunday night (my only day off this week!) After going to the store and running errands all day I didn't feel much like cleaning a huge mess. Plus, Monday night football tomorrow and we've got peeps coming over. This was probably one of the easiest and cheapest meals I've made in a while. I'm about to feed it to the husband so we'll see how he likes it. I however, think it's great!

1 package smoked sausage
1 Package of yellow rice dinner (the kind w/ the seasoning stuff in it. I use Winn Dixie Brand)
2 1/2 cups water
Cayenne Pepper
Garlic Powder
Onion Powder
Parsley Flakes
Salt n' Peppa

Slice sausage and fry until just browned on both sides in a big ole pot.

Add water and seasoning and bring to a boil.

Add rice package and stir for a minute to make sure all that stuff is combined.

Turn down to low, throw a lid on it and come back in 20.

I served it w/ a fork! :)

Husband gave it a good review! Shazaam!

Sunday, August 8, 2010

Chili Cheese Tots

I made this one night because we had tacos for dinner, then for lunch at work and it was still left over for the next nights dinner and if I ate one more burrito I may have turned into one!! Hubby wasn't keen on eating it again either so.......the taco meat went incognito!!


I can't tell you how much of this, that, or the other went into it, but I put the left over taco meat in a pot (go figure, if u use the microwave it's too much like left overs and I have to tick DH!) Anywho. I added garlic powder, tons of onion powder, cumin, chili powder, cayenne, paprika, Worcestershire sauce and ketchup. Yep! Ketchup! It sounds odd, but it really adds the sweet-tomatoey flavor that really changes it.

Bake your tots and top with meat. Christopher and I have 2 very different topping routines.


His:

Cheese

Sour Cream

Jalapenos

Scallions


Hers:

Ketchup

Cheese

Jalapeno juice


Sounds awful, but we really like it! I'll get you a photo next time I make it. Probably not the most figure friendly, but now a days I just try and get by! Don't judge me!

Wednesday, January 6, 2010

PCCCB Recipe 2 - Cheesy Spinach and Bacon Dip

1 Pkg frozen chopped spinach, thawed and drained
16 oz pack Velveeta cheese cut into 1/2 in cubes
4 oz cream cheese, cut up
1 can Rotel diced tomatoes and Green Chilies (we skipped this)
8 slices Bacon, cooked and crumbled (yeah, we used way more than that!)

mix it all together and microwave for about 3-4 minutes, stir and continue until its all melted.

**This was good. It needed something. I may try doing less Velveeta and more cream cheese. Or maybe use a flavored cream cheese. I want to add artichoke and maybe a little cayenne. It's a good base recipe, but needs a little help.

The Philadelphia Cream Cheese Cookbook!



My friend, Allison, is always teasing me because at any given moment I will have 4-6 blocks of cream cheese. No reason, they are just there. Don't worry, they always get used. I use it for everything. She found the Philadelphia Cream Cheese Cookbook and decided I had to have it. And she was right!!

Well, we have decided we are going to make everything in the book. Some things I've already made before and there's about 10000 different varieties of cheesecake. I may skip a few of those. Well we had a part and knocked out 2 of them. We took photos, however, they are on her camera and she decided to go to California..I know...lame! :)


Cream Cheese Bacon Crescents

1 8oz tub Philadelphia Chive & Onion Light Cream Cheese Spread
3 slices of cooked, crumbled bacon (Yeah, we used about 8-10 slices cooked in the oven)
2 cans of Crescent Rolls

Preheat 375
Mix Cream Cheese and Bacon until well blended
Separate into 8 triangles and cut in half lenghwise (we didn't do this, ours were bigger)
Spread Cream Cheese onto Crescent Roll and roll up.
Bake 12-15 minutes until golden brown, Serve warm.

A-M-A-Z-I-N-G! These were a huge hit and they were gone! They are better warm, but we ate them cold too.