Thursday, July 6, 2017

Skillet Cookie

1 roll of refrigerated chocolate chip cookie dough
8 Reese's Peanut Butter Cups
10-15 regular sized marshmallows
vanilla ice cream

Preheat oven to 350 degrees. In cast iron skillet, smush half the cookie dough roll on bottom of cast iron skillet. Arrange peanut butter cups and marshmallows on it then smush other half of cookie dough on top. Bake for 20-25 minutes, or until it is just under cooked. Serve with Vanilla ice cream while cookie is still warm.

I used Reese's this time. Next time I will try some kind of caramel candy. Maybe chopped Twix bars would be good!?


Crockpot Meatballs

1 1/2 lb. ground beef
1/2 c. bread crumbs
1/4 c. parmesan cheese
1/2 onion, chopped finely
garlic powder, salt, pepper
1 egg
3/4 c. milk

Mix all ingredients in bowl and mix with hands. In pan, heat some olive oil and sear each meatball on each side. Put in crockpot when done. I had to do mine in batches. Then add sauce on top.

Sauce:
Jar tomato sauce or favorite spaghetti sauce
lots of cherry tomatoes, sliced in half
jar of mushrooms, drained

After you sear all meatballs in pan, add cherry tomatoes and cook for a few minutes. Transfer on top on meatballs in crockpot and add mushrooms also. Add sauce. Cook on low for 3-4 hours. You can serve with pasta, spaghetti squash, or just by themselves.


Jalapeno Popper Stuffed Burgers

2 lb. ground beef
4 oz. cream cheese
1 c. shredded Cheddar cheese
3 jalapenos, seeded and chopped finely
bacon
buns
condiments of choice

Microwave cream cheese until soft. Stir in cheese and jalapenos. Divide meat into 8 portions. make a patty out of 4 of the ground beef portions. Put a big blob of cheese mixture on each patty. Put other 4 patties on top of cheese and seal in edges of burgers. I did mine in the cast iron skillet to save any cheese that oozed out instead of the grill. Sear both sides of burger on med high heat then put in 400 degree oven for about 8-10 minutes.

Wednesday, January 11, 2017

Low Carb Breakfast Burritos with Egg Crepe

1 lb. breakfast sausage
1/2 onion
1/2 red bell pepper
1/2 lb. thick sliced ham, cut into bite sized pieces
big handfuls of chopped spinach
1 c. shredded 4 cheese blend
10 eggs

Brown sausage in big skillet. Drain sausage on paper towel. Saute onion and bell pepper in skillet. Add in ham until browned some. Add sausage back in. Add spinach until wilted. Mix in cheese. There is your filling.

If you are doing low carb and don't want a tortilla, I found some egg crepe things that you can make. Super simple! Just get a small, nonstick skillet warmed up. Mix 1 egg in a small bowl. Melt a little butter in your skillet first, then pour in egg. Move pan around until egg makes a circle shape. Cook for about 1 minute on first side. CAREFULLY flip! Cook for another 20 seconds on other side. Make about 10 of these, draining grease on paper towel after each one.

Store sausage mixture and egg crepes separately in fridge and just warm in the mornings. Eat like a burrito.

Friday, December 30, 2016

Chicken Enchiladas

4 shredded chicken breasts
Corn tortillas
16 oz shredded pepper jack cheese
8 oz cream cheese
1 can green enchilada sauce
Onion powder 
Put green sauce in bottom of 9x 13 pan. Mix together chicken, cream cheese, onion powder, and half of pepper jack cheese. Take 1 tortilla at a time and coat with green sauce. Add a glob of chicken/cheese mixture to each tortilla and roll up. Top with remaining pepper jack cheese and rest of green sauce. Cook at 350 degrees for 30 min. 

Monday, November 7, 2016

Crockpot Chicken and Dumplings

1 rotisserie chicken, shredded
2 cans cream of chicken
2 cans chicken broth
1 bag frozen carrots
dash of parsley, garlic powder, salt and pepper
1/2 bag of frozen peas
2 cans refrigerated Grand's Junior biscuits

Put chicken, soup, broth, carrots, and seasonings in crockpot. Cook on High for 3 hours. Add in peas. Cut biscuits into fourths or smaller. They will puff up. Add biscuits in and cook for another hour. Enjoy!


Saturday, October 22, 2016

Blueberry French Toast Casserole with Blueberry Syrup

Casserole:
1 1/2 loaves french bread, cubed
2 pints blueberries
1 bar cream cheese, softened
1/2 c. powdered sugar
8 eggs
2 c. half and half
2 t. cinnamon
2 t. vanilla extract

Blueberry Syrup:
2 pints fresh or frozen blueberries
1/2 c. maple syrup
1/2 c. water
1 T lemon juice
2 T honey
1 T cornstarch/ 1 T water

Grease a 9x13 dish and spread half of bread cubes. In bowl, mix cream cheese and powdered sugar. Spread half of cream cheese mixture over bread and sprinkle with half of blueberries. Spread other half of bread, cream cheese, and blueberries next. In bowl, beat eggs, half and half, cinnamon, and vanilla. Pour egg mixture over bread and blueberries. Press down with hands to soak all bread in egg mixture. Let soak for a few hours or overnight. Bake for about 30 minutes, covered, then another 15-20 minutes, uncovered.

Syrup:
In saucepan, bring blueberries, syrup, water, lemon juice, and honey to a light boil for about 20 minutes, stirring frequently. If it needs to be thickened, add a little cornstarch/water mixture to it and let it cook for another 5 minutes.