Beef & Chicken Fajitas

Beef & Chicken Fajitas

½ pkg. of store bought, pre-cooked fajita steak strips

½ pkg. of store bought, pre-cooked fajita chicken strips

2 pkg. low sodium fajita mix

1-2 onions, thinly sliced

Pour all ingredients into bowl and let marinate overnight.

When ready to cook, place in skillet and cook until onions are tender.

Top with your favorite toppings.

Toppings pictured: Spanish rice, Mexican white cheese dip (store bought, drizzled over meat mixture), taco/Mexican style shredded cheese, sour cream, and salsa.

M&M Rice Krispy Treats

M&M Rice Krispy Treats

4 tbsp. butter

4 cups mini marshmallows

6 cups Rice Krispy cereal

½ pkg. M&M’s

In a large pan, melt butter on low heat.

Once butter is melted, add marshmallows and stir constantly until melted.

Remove from heat and add Rice Krispy cereal and M&M’s.  Mix well.

Pour into a greased 9x13 pan.  Press down with a spoon (greased with non-stick spray) to pack down and form into pan.

Let cool before serving.

TIP: You can make these festive for any holiday or party by adding the color of M&M’s for your celebration.  (red & green for Christmas, red, white & blue for summer holidays, etc.)

Cheesy Bacon and Potatoes

Need a quick and easy side to add to your steak meal?? Don’t want to heat up the kitchen with the oven… try this delicious side dish!

Cheesy Bacon and Potatoes

1 lb small yellow finger potatoes (or red potatoes will worked), quartered

¼ cup butter

¼ Velveeta cheese, thinly sliced

½ pkg. real bacon pieces

Seasonings (to taste): salt, pepper, garlic powder, onion salt/powder

In a 8x8 baking dish, put potatoes, butter, and seasonings.  Microwave for 8-10 minutes (or  until tender).

Add cheese and bacon pieces.  Return to microwave for an additional 2-4 minutes (or until potatoes are done and cheese is melted).

Mix together to combine.

Bucket Garden

This isn't a recipe, however; my hope is to use these vegetables to make fresh meals and side dishes for my family. 

Take the small amount of time it takes (2 hours for everything below) to be able to feed your family delicious and healthy vegetables and you get to decide what kind of bug sprays, fertilizers, etc. (if any) you are putting into your body.

Bucket Garden

5 gallon bucket

Small sponge

Plant

Dirt

Cut out a small circle in the bottom of your bucket.  Just big enough to be able to squeeze your plant leaves through. 

Take your sponge and put a small hole in the center of it.  On the vertical side, cut a slit to open up the sponge (from the side of the sponge to the center of the hole).  The sponge needs to be big enough to cover the hole in your bucket because this is what will be keeping the dirt in the bucket.

Take the plant and place sponge around the bottom near the roots.
Next, put the plant in the bucket and gently guide the plant stem and leaves in the hole.  Make sure you pull the plant to the outside of the bucket leaving the sponge and roots on the inside of the bucket.  Make sure the plant is centered in the hole.

Finally, fill the bucket 2/3 way full with dirt.

TIP:

Hang on hooks (in sunlight) off the deck or stairs.
Make sure you water at least once daily.  Depending on the temperature, you may need to water twice.  Remember that the dirt will dry out quicker above ground than if it were underground.

Things I planted in my buckets:

Green bell peppers, Roma tomato plant. Cherry tomato plant, cucumbers (Put the cucumbers near the ground where they will be able to crawl across the ground and won’t become too heavy and break off).

Also, in the above picture you will notice that there are 2 tubs on the ground.  These are simply storage containers that are about 4 ft. by 2 ft. with the bottoms cut out.  Then I dug up the grass and loosened up the dirt under the grass and set the tubs on top.  Then we filled the tubs with store bought soil and planted our zucchini plants (1 plant in each tub).

Coffee Cake

 

Coffee Cake

Streusel:

2/3 cup baking mix

2/3 cup brown sugar

1 tsp. cinnamon

3 tbsp. butter

Cake:

2 cups baking mix

½ cup milk

2 tbsp. Sugar

1 tbsp. vanilla

1 egg, lightly beaten

Preheat oven to 350. 

Grease the bottom of a 9-inch round pie plate or cake pan. 

In a bowl, mix together 2/3 cup baking mix, brown sugar, and cinnamon.  Gently, cut in butter until crumbly.

In another bowl, mix together cake ingredients until well blended. 

Spread about 1 cup of batter evenly in bottom of baking pan.  Sprinkle with ¾ cups streusel.  Gently, drop the remaining batter on top of streusel; spread carefully over streusel.  Sprinkle with remaining streusel.

Bake for 20-25 minutes or until golden brown.

Let stand about 20-30 minutes before serving.

Italian Salad

This salad reminds me a lot of the salad that Olive Garden makes.  Actually, that is what my family calls it... the Olive Garden Salad.  Enjoy!

Italian Salad

1 head lettuce, cleaned and chopped

1 red onion, sliced into rings

2 cups mozzarella cheese

1 cup parmesan cheese

1 can artichoke hearts, drained and quartered

1 bottle Kraft Tuscan House Italian Dressing

In a large serving bowl layer: lettuce, onions, and cheese.  Then top with artichoke hearts.

Once ready to serve, drizzle with desired amount of dressing and mix well to coat evenly.

TIP: Top with croutons or tortilla pieces.  You could also add salami or pepperoni to make a complete meal.

Hashbrown Casserole

This is another go to recipe when it comes to a side dish.

Easy to make, travels easy, and can be made in advance.

Hashbrown Casserole

1 16 oz. container sour cream

2 cans cream of chicken soup

1 small onion, diced

¼ cup milk

Seasonings: seasoning salt, pepper, garlic powder, red pepper flakes

1 pkg. southern style hashbrowns, frozen

2 cups shredded cheese (Colby jack or cheddar)

Spray 9x13 baking dish with non-stick cooking spray.

In a large bowl, combine first 5 ingredients.  Mix well.  Add hashbrowns and mix well.

Spread out in the baking dish and top with cheese.

Bake for about 1 hour at 350 degrees.

TIP: If you need the casserole done quicker, try covering with aluminum foil.  It will keep the heat in and it will reduce cooking time by about 15 minutes.  Also, you could hashbrowns that are thawed instead of frozen.

TIP: You could also replace the cream of chicken soup with any cream soup (mushroom, celery, etc.)

Also, melt a few TBSP of better and 2 sleeves of Ritz crackers and combine.  Then spread over top of casserole with about 5 minutes of baking time left.



Green Bean Casserole

Need a quick and easy side to take to your next pot luck dinner?? Not only is this recipe totally easy and fast to make, but it travels very well.  This is my signature item you can always count on me to bring if you invite me to your next pot luck.

Green Bean Casserole

4 cans green beans, drained

2 cans cream of mushroom soup

½ cup milk

2 tbsp. dried minced onions

1/2 bag of French Fried Onions, divided

1 tsp garlic powder

Salt and pepper to taste

Mix all ingredients except ¼ cup French Fried Onions together in a large bowl.

Pour into a 9x13 pan and top with remaining onions.  Bake at 350 degrees for 30-45 minutes.

TIP:  This recipe is very easy to cut in half for a smaller casserole.

Soft Chocolate Chip Cookies

What a better way to celebrate National Chocolate Chip day

than by a batch of Soft Chocolate Chip Cookies.

This recipe is not only super easy,

but will have your whole house smelling soooo GOOOOD!!

Soft Chocolate Chip Cookies

1 cup butter, softened

3/4 cup packed brown sugar

1/4 cup white sugar

1 (3.5 ounce) package instant vanilla pudding mix

2 eggs

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

2 cups semisweet chocolate chips

Preheat oven to 375 degrees.

In a bowl, cream butter and sugars. Add pudding, eggs and vanilla.

Combine flour and baking soda; slowly add to creamed mixture and mix well.

Fold in chocolate chips.

Drop by teaspoonfuls onto greased baking sheet.

Bake for 10 to 12 minutes or until lightly browned.

TIP: Instead of using all semisweet chocolate chips, I replace it with other flavors or you can split it with half semisweet chips and half white chips.

Lasagna Bake Cassrole

If you are like me, every time you make spaghetti you have tons of leftover spaghetti sauce.  Well here is a recipe to help use that sauce so you don’t have to waste it.  Simply freeze the extra sauce and pull out of the freezer and let thaw when you are ready to use it.

Lasagna Bake Casserole

½-1 box noodles (Rotini, shells, etc.), depending on how much sauce you have frozen

Left over spaghetti sauce

1 container ricotta cheese

2 cups mozzarella cheese (or Italian Blend)

Cook noodles as directed on package.  Keep about 1-2 cups of pasta water.  Drain the rest of the pasta.

Put ricotta cheese and 1 cup mozzarella cheese in a bowl and mix together.  Slowly add hot pasta water and stir until a smooth consistency.  Add to pasta.  Mix well

Meanwhile, warm up leftover pasta sauce in a sauce pan on the stove top or in the microwave.

Pour pasta into a greased baking dish.  And top with pasta sauce.  Sprinkle with remaining cheese.

Bake at 350 degrees for about 30 minutes or until heated through.

Allow to sit for 10-15 minutes before serving.

TIP: This recipe is great to fix when you are having company.  Fix ahead of time and put in refrigerator until ready to bake.  Remove from refrigerator and allow to sit for 30 minutes before putting in oven.  Serve with garlic toast and salad.

Almost Homemade Spaghetti Sauce

At my house we love spaghetti. 

However, a can of store bought spaghetti sauce can be jazzed up so easily. 

Almost Homemade Spaghetti Sauce

1 onion, diced

1 tbsp. garlic, minced

1 jar store bought spaghetti sauce (any kind, brand, or flavor)

1 can sliced mushrooms

1 tsp. red pepper flakes

1 bag of pre-cooked hamburger (see previous post)

Sauté onion and garlic until tender.  Add spaghetti sauce, mushrooms, and red pepper flakes.  Cook until boiling. 

Add hamburger and allow to simmer (covered) on low for about 30 minutes.

Remove from heat and allow to sit 10 minutes before serving.

Serve over your favorite noodles and then top with cheese.

TIP: Serve onto of or with a thick slice of crusty baked garlic toast.

***Make sure you check back tomorrow to see what to do with left over spaghetti sauce.***



Easy Chili Cheese Fries

Easy Chili Cheese Fries

1 pkg. seasoned French fries, frozen

½ onion, diced

¼ lb. Velveeta cheese

2 cans chili

Seasonings, to taste: salt, pepper, garlic powder, red pepper flakes

Spray an aluminum foil lined baking sheet with non-stick spray.  Put French fries on pan in a single layer.  Sprinkle onion on top.  Bake at 350-375 degrees for about 20 minutes.

Remove from oven and turn french fries.  Spread thinly sliced cheese over top of fries and top with chili and seasonings.

Return to oven for an additional 15-20 minutes or until French fries are done.

TIP: Serve with a side of ranch dressing for dipping.

Shepard's Pie

Shepard’s Pie

1 bag of ground beef, pre-cooked & frozen (see previous post)

1 onion, chopped

½ pkg. baby carrots, chopped

½ bag each: frozen corn and frozen peas

1 env. brown gravy mix

1 cup water

2 cups instant mashed potatoes, prepared

¾ cup sour cream

In a skillet, sauté onion and carrots until tender.  Add beef and frozen vegetables and heat through.

In a separate bowl, mix 1 cup water and envelope of brown gravy mix together.  Pour into skillet.  Allow to simmer for 15 minutes or until gravy thickens.

Combine potatoes and sour cream until well blended.

In a greased baking dish, place the beef mixture on bottom.  Top with potatoes.

Broil in oven until potatoes are golden brown.

TIP: To color the dish up, try sprinkling with a little Paprika.

Cubed Ham Steaks

Cubed Ham Steaks on the Grill

Served with mixed vegetables & red potatoes

Season the ham steaks with Montreal Seasoning blend and cook on grill.

Hamburger Patty w/ Mushrooms and Onion Gravy

Sorry for such a late posting, but better late than never!

Hamburger Patty w/ Mushrooms and Onion Gravy

1 lb. beef

1 pkg. fresh mushrooms

1 onion, sliced

2 pkg. brown gravy mix

Form beef into large patties.  Brown on each side, then reduce heat and allow to cook until about done.

Then add onions and mushrooms to pan.  Cook until tender.

Place beef patty on a plate and top with onions and mushrooms.

Make gravy according to package directions.  Serve on top of beef patty.

TIP: Serve with mashed potatoes and steamed green beans.

Freezer Safe:  I pre-cook the hamburger patties, allow to cool, then freeze.  When I'm ready to use, I simply place in pan (frozen is okay) and cook after the onions and mushrooms have been cooking for a few minutes.  Then proceed with normal directions.  Makes for a quick dinner.

Dessert Week: Cookie Bouquet

Picture side ways again... SORRY!! :-( I don't know how to fix it!

If you know how, please let me know.

Cookie Bouquet

Cookie Dough

Icing

Food Coloring

Sprinkles

Wooden Skewers

Make cookie dough as directed. 

(I always add in a little extra something such as strawberry or vanilla flavoring.)

Roll out dough to about 1/2 inch thick.  (It will have to be pretty thick to get the cookie strong enough to hold on the stick.)Slowly press 1 wooden skewer into the middle of the cookie.  If you can see the skewer through the back of the cookie, add a little extra dough to give it more support.  Don't worry, this will be the back and you will never see the extra dough once the cookie is baked.

Bake as directed on package and allow to cool completely.

(Yes, you bake the cookie with skewer in it.  I could only fit about 5-6 cookies on each cookie sheet)

Once cooled, decorate cookies.

For the bottom: Make sure you have something heavy.  The picture shows a cheap metal bucket; however, I put heavy beads in the bottom for some weight.  If you don't, then the top will be too heavy and fall over.

NOTE: Use all different designs, decorations, bases, etc.  HAVE FUN!!

Dessert Week: Sopapilla Cheesecake

Sopapilla Cheesecake

2 cans crescent rolls (make sure they are very cold)

2 pkgs. Cream cheese

2 cups sugar

2 tbsp. cinnamon

1 tbsp. vanilla

1 stick of butter

Preheat oven to 350 degrees.
Beat together cream cheese, vanilla, and 1 cup of sugar until creamy.

Unroll 1 can of crescent roll dough into greased 9x13 pan. 

Spread cream cheese mixture on top evenly.

Then gently spread the other crescent roll dough on top of cream cheese mixture.

Melt the stick of butter and pour over the top of crescent rolls.

Mix the remaining 1 cup sugar with the cinnamon and sprinkle evenly over top of butter.

Bake for 30-35 minutes.

This recipe is best when served warm.

Dessert Week: Cake Batter Cheesecakes

Cake Batter Cheesecakes

15-16 Golden Oreos
16 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
1/2 cup sour cream
2/3 cup Funfetti cake mix
1 Tablespoon sprinkles

In a bowl, mix the cream cheese until smooth. Add in the sugar and mix well. 

Next, add in the vanilla.  Then slowly mix in the beaten eggs. 

Then add in the sour cream and mix to combine.

Once mixture is smooth, add in cake mix (make sure there are no clumps). Then add in sprinkles.

Mix everything together.

Line a cupcake pan with cupcake liners. Place a whole Golden Oreo in each cupcake liner.
Place two scoopfuls of cheesecake batter on top of each Golden Oreo. Spread the cheesecake batter out with a small spatula or knife.

Bake the cheesecakes at 275 degrees for 30 minutes.

Remove from oven and chill in refrigerator overnight.

NOTE: Top each cheesecake with whipped cream and extra sprinkles.

Dessert Week: Chocolate-Covered Oreo Cookie Cake

 

Chocolate-Covered Oreo Cookie Cake

1 pkg. (2-layer size) devil's food cake mix

4 squares BAKER'S Semi-Sweet Chocolate

¼ cup butter

1 pkg. (8 oz.) cream cheese, softened

½ cup sugar

2 cups whipped topping, thawed

12 OREO Cookies, coarsely crushed

Pre-heat oven to 350ºF.

Prepare cake batter directed on package. Pour into 2 round (9 inch) baking pans.  Bake as directed on package. Cool cakes completely.

Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.

Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in whipped topping and crushed cookies.

Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.



Dessert Week: Triple-Chocolate Mousse Cake

Another great recipe thanks to Kraft Foods!!

Triple-Chocolate Mousse Cake

½ cup chocolate syrup

1 pkg. (2-layer size) chocolate cake mix

1 cup water

1/3 cup oil

7 eggs, divided

½ cup sour cream

1 pkg. (8 oz.) cream cheese, softened

1 cup sugar

1 can (12 oz.) evaporated milk

4 squares BAKER'S Semi-Sweet Chocolate, melted

1 cup whipped topping, thawed

Heat oven to 375ºF.

Spray 12-cup fluted tube pan with cooking spray; pour in chocolate syrup.

Beat cake mix, water, oil and 3 eggs with mixer 2 min. or until well blended; blend in sour cream. Pour over syrup in pan.

Beat cream cheese and sugar with mixer until well blended. Add remaining eggs; mix well. Blend in evaporated milk and melted chocolate; gently spoon over cake batter in pan. Cover with foil sprayed with cooking spray, sprayed-side down.

Place tube pan in shallow pan. Add enough water to larger pan to come at least 2 inches up side of tube pan. Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake topped with COOL WHIP.

Note:  The cream cheese mixture sinks to the bottom of the cake batter in pan as the cake bakes, forming the mousse layer at the top of the unmolded cake. To unmold cooled cake, use long thin spatula to loosen cake from side of pan. Place plate over cake pan; invert cake onto plate. Gently remove pan. Spoon any chocolate syrup remaining in pan over cake.

To prevent overflow, check cake pan to confirm it is the required 12-cup size. Just measure 3 qt. (12 cups) water and pour into empty pan to verify the volume before using as directed. If you only have a 10-cup fluted tube pan, reserve 2 cups cake batter before pouring remaining batter into prepared tube pan. Continue as directed. Reserved cake batter will make 9 cupcakes. Bake as directed on cake mix package.