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Archive for September, 2011

Mexican Bubble Pizza

Since you all have loved the Chicken Alfredo Bubble Up I decided to try this Mexican Bubble Pizza and was not disappointed. I found the recipe on greens and chocolate. She’s a fellow Minnesotan and I just stumbled upon her blog. I love it when you find someone with the same taste as you. Go check her out! You will have more “main dishes” coming to this blog now that my hubby is back and I have to cook for him. I was slacking a little on the main dishes and making more breakfast and snacks lately. While they are scrumptious we unfortunately can not live off them. Wouldn’t that be nice if we could though?

This is the first week back at home with the hubby and was thinking I might have to get used to it again but so far I haven’t had much of an adjustment. Wait. That’s because I haven’t hardly been home! I decided last night that there is just not enough hours in a day. Monday night was relaxing and low key which is always nice because I’m sorry Mondays are just awful enough. Going back to work, thinking of all the stuff going on for the week. They are just unpleasant! Tuesday night I had a Tupperware Party at Jason’s aunt’s house and did laundry after work because I was ambitious or thought I was. Then last night my Scentsy order came so I had to go through that to get ready to deliver it today, make a decent supper of Ham & Cheese Bowties oh they were yummy. And then I was off to volleyball which I totally love going and hanging out with the girls! Tonight it’s delivering Scentsy and then Grey’s and Private Practice! Do you have any TV shows you must watch?

This recipe is fun because it’s pretty flexible and you can swap up your toppings and easily adaptable to each family members tastes. Have fun with the toppings and go wild or eat it plain with sour cream like the hubby did. Trust me the picture is of my plate not his. He’s so boring! Enjoy!

Mexican Bubble Pizza
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Ingredients
1 lb ground beef
1 package taco seasoning mix
3/4 c. water
1 can (10.75 oz) condensed tomato soup (you can use a can of enchilada sauce too!)
1 can Grands Refrigerated biscuits
2 c. shredded Mexican cheese
2 c. shredded lettuce
2 medium tomatoes, chopped
1 c. salsa
1 (2.25 oz) can rip olives, drained
sour cream

1. Preheat oven to 375 degrees F. In a large skillet brown the hamburger. Drain. Add taco seasoning, water and soup (or enchilada sauce) and mix well. Bring mixture to a boil and reduce heat and simmer for 3 minutes. Remove from heat.

2. Separate the dough into 8 biscuits. Cut the biscuits into 8 pieces each. Add the pieces to the beef mixture and gently stir. Spoon into a greased 9×13 in. glass dish.

4. Bake in oven for 20-22 min or until the sauce is bubbly and biscuits are golden brown. Sprinkle with cheese and bake another 10 minutes longer, or until cheese is bubbly.

Top with remaining ingredients!

Adapted from: greens and chocolate

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Grilled Pizza Burrito

I’m finally posting a recipe that doesn’t deal with breakfast. I bet you are all a bit relieved. I’m not sure how or why I got on that kick but it was a good one. I think I noticed I didn’t have many recipes for breakfast on the blog and I went overboard a bit. I’ll try to do a couple posts that don’t have anything to do with breakfast, but I’m not sure how long I can last without posting another one!

This “recipe” is another one of those super easy meals that doesn’t really call for a recipe but I had to post it anyways. I created it last Saturday when I was needing a quick and easy lunch and I wasn’t in the mood for anything time consuming. I had already made the Easy Cinnamon Rolls that morning, which yes they were easy but still I had spent time in the kitchen! I saw a picture of these online, where I have no idea, but the picture was in my head so I thought I’d make up my own little recipe.

These were so good that we not only ate them for lunch on Saturday we might have had them for Sunday lunch when we were watching some football. The hubby loves them, I love them, I love them even more because they are so easy, so I’ll make them anytime he requests them that’s for sure! These would also be super easy to do on the outside grill if you want to do that or even if you are camping and looking for a different treat. Enjoy!

Grilled Pizza Burrito
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Ingredients
Burrito Shell
Pizza Sauce
Shredded Cheese
Pepperoni (Or any pizza topping you’d like)
Garlic powder
Italian Seasoning

1. Spoon pizza sauce into the middle of the burrito shell and spread it around. you want to keep it about 3 inches from the side. Then layer on your pepperoni and shredded cheese. Sprinkle a little Italian Seasoning and garlic powder.

2. Fold two sides inward then start from a side that’s not folded and roll the burrito up. There’s some pictures below that will help show this!

3. Place in a panini press or a George Foreman or in a pan on the stove (you’ll just have to flip it after the one side is brown).

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It’s time for another Secret Recipe Club reveal today! If you aren’t familar with the club I’ll fill you in. We get assigned someone else’s blog and we have to go to that blog and pick a recipe and try it. Then we write up a blog post on their recipe and reveal them on the same day. It’s pretty fun and it’s always exciting to try a new recipe and see who has your blog!

This month I was assigned A Tale of One Foodie’s Culinary Adventures. I of course went and checked out the recipes right away and had to look at every single recipe on the blog to make sure I picked the right one. When I saw the recipe for Speedy Cinnamon Rolls I knew I just had to try it. You see I love cinnamon rolls but I’m not a big fan of all the work that goes along with making them. In fact, I’ve never made them because it scares me. When I saw this recipe and how it didn’t even call for yeast I knew I had to try it. We weren’t dissapointed at all. They were super simple and very yummy.

I adapted the recipe a bit and threw some apples in because it’s fall and I was in the mood for some “fall” cinnamon rolls. They were awesome with apples in them. The rolls also didn’t have any frosting on them and well I’m a frosting kind of girl and had to put some on my cinnamon rolls so I made a cream cheese frosting and added some caramel into it. Yummy! So if you are looking for a quick and easy cinnamon roll recipe here it is. Feel free to adapt it how you like!

Speedy Cinnamon Rolls
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Ingredients
3 1/4 c all purpose flour
3 Tbsp granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 c. buttermilk (I used a cup of vanilla yogurt)
1/2 c. whipping cream (I used milk)
1/3 c. butter, melted and cooled slightly
1/4 c. butter, softened
1/4 c. packed brown sugar
1/4 c. sugar
2 tsp cinnamon
1 apple, peeled and chopped

Caramel Frosting
4 oz. cream cheese
1 tbsp. unsalted butter
3 tbsp. caramel sauce
1 tbsp. milk
½ tsp. vanilla extract
1 cup powdered sugar

1. Preheat oven to 400 degrees.

2. In a mixing bowl combine the flour, sugar, baking powder and salt. In another bowl whisk the buttermilk, cream and melted butter. Add the liquid to the dry ingredients and stir until combined. Don’t worry if it doesn’t look like it’s going to come together. Use your hands to kneed the dough until it comes together. If it seems a little sticky add some flour.

3. Roll out the dough on a floured surface using  rolling pin. You want the dough to be about 18 x 10 inches. Spread the dough with softened butter. Combine the brown sugar, sugar and cinnamon. Spread over dough evenly. If you want to add the apples add them now.

4. Starting with the long end roll the dough as tightly as you can. It’s a little tricky if you have the apples in the there. Pinch the seam to seal and place the roll, seam-side down, on the counter. Cut the dough into 12 pieces using a sharp knife.

5. Pick up the slices and place in a greased muffin pan.

6. Bake for 25 minutes or until golden brown.

7. While the rolls are baking make your frosting. Combine the cream cheese and butter in a microwave safe bowl. Microwave in 15-20 second intervals until you can whisk the mixture together. Whisk in caramel sauce, milk and vanilla until smooth. Whisk in the powdered sugar until smooth. Drizzle over rolls.

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Pumpkin Spice Pancakes

Remember those Pumpkin Snickerdoodles I shared with you and they used only part of a can on pumpkin? That pumpkin has been staring at me every time I open the fridge saying, “Use me, Use me!” So what was a girl to do but use that pumpkin up!

It was a rainy and dreary day and I was in the mood for some soup or breakfast for supper sounded great too. Have you noticed my obsession with breakfast foods lately? Then I remember the pumpkin that kept staring me down and I started thinking. That thinking led to Tasty Kitchen because I knew there had been a pumpkin pancake recipe that interested me there. Yes I ventured out of the Pinterest world for a moment. Don’t worry it will quickly suck me back in. I can go there a delete all the other pumpkin pancake recipes that I “pinned” previously because this one is on the only one I’ll ever need.

I think the trick with this recipe is the beating of the eggs whites. Make sure you beat them a long time and they form stiff peaks. Then carefully fold the eggs into the batter mixture. The eggs are light and fluffy and this keeps the batter this way.

Once again I’m not a big fan of pumpkin, but I’m starting to wonder if it’s actually just pumpkin pie that I’m not a big fan of. I think it’s the texture that gets me with the pie. It’s just mushy. I’m not a big fan of mushy. These pumpkin pancakes are light and fluffy with a bit of spice and pumpkin. Amazing. They scream fall and I’m all about fall with the weather we’ve been having lately. It sounds like we might get a reprieve this weekend so I think I’ll send the hubby to the grill again. I have to take these opportunities while they exist because I’ll be back at the cooking 100% during winter!

So if you already tried those cookies use up some of that extra pumpkin in your fridge and make these pancakes. Or you could always start with the pancakes and use up that leftover pumpkin with the cookies. Whichever suits your fancy. Enjoy!

Pumpkin Spice Pancakes
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Ingredients
1 1/4 Cups All Purpose Flour
3 Tbs. Sugar
2 tsp. Baking Powder
3/4 tsp. of Cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
3/4 tsp. Salt
1 1/3 Cups of Milk
3/4 Cups Pure Canned Pumpkin
4 large Eggs, separated
1/4 Cup Butter, Melted
1 tsp. Vanilla Extract

1. Preheat your griddle or frying pan.

2. Beat your egg whites in stand mixture until soft peaks form.
 
3. While your egg whites are mixing combine all the dry ingredients together. Whisk to combine.

4. Combine all your wet ingredients together MINUS the egg whites. Stir until mostly combined.Don’t over work this. You want a few lumps.

5. Combine your wet ingredients (minus egg whites).

6. Add into your dry ingredients and whisk to combine.

7.  Fold eggs into the batter.

8. Pour 1/4 c. batter onto greased griddle or frying pan. Make sure the surface is hot before doing this or the pancakes become stuck to the pan. Trust me on this one I just might have experience. When bubbles form in the batter flip. Serve warm with syrup.

Recipe from: Sweet and Savory By Sarah

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Bacon, Egg & Cheese Quesadillas

Let me bring you back to my Sunday morning this past weekend. The picture goes something like this. I’m in the kitchen (surprise!) and the hubby is lounging on the couch. As I’m making muffins he asks with a sheepish grin, “Do you think you could make me a breakfast quesadillas also?” Sure, anything else I can do for you sir?

Quesadillas – Hubby is obsessed! We received a quesadilla maker for our wedding and he has not stopped making them since. I love it because when I have no other ideas for food I quick grab that and know he’s going to be happy with whatever I put in there. It’s basically a Sunday ritual to make quesadillas with whatever ingredient we have sitting around. I really want to try Artichoke and Spinach Dip quesadillas like you find at a restaurant next!

Ah it’s all good. I love him dearly and I’ve only had a few days a week to treat him to home cooked meals so I better do it when I can. He’ll be back after this week and things might change a little!

This isn’t even hard enough to justify a recipe and sometime I think are people going to thing I’m pointing out the obvious? But these were so good and in case you wanted a recipe I thought I’d post one. They are super simple and quite tasty. It’s a different twist on the plan old bacon and eggs. We have a handy quesadilla maker but you can make these in a frying pan also so don’t let that stop you.

Bacon, Egg & Cheese Quesadillas
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Ingredients

Real Bacon Bits – Or bacon fried and crumbled
Two Burrito Sized Soft Shells
2 eggs, scrambled
Shredded Cheese

1. Scramble the eggs in frying pan. In a quesadilla maker or frying pan put one of the burrito shells down. Top with scramble eggs, cheese and bacon bits. Place the other shell on top.

2. Cook until the burrito on the bottom is golden brown and flip if you are using the frying pan. If using a quesadilla maker just wait for both to brown. Cut into 6 pieces and serve!

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Cabbage Casserole

I talk about my mom a lot don’t I? Well sorry I’m going to do it again in this post. No, I’m not sorry because a fab mother. Honestly. My friends used to call her mom. I mean how many mom’s would make you chocolate chip cookies at 10:00 on a Friday night because your friends were hanging out downstairs and we just wanted some? Not many. But my mom would. No wonder why they liked to come out to my house even though we lived in kinda the middle of no where. Dang and I thought they liked me! Well I guess I gotta work with what I got and if it’s mom’s cooking/baking I got then I’ll work with it.

Mom’s my best friend. Kinda corny huh? She is and I’m not going to lie. Maybe it’s because she’s my mom and she has to love me even though sometimes I kinds snitty when I get stressed. A horrible and awful trait of mine. Ask my hubby. Ask my mom. Wait ask my little brother. Now he taught my hubby how to handle these moments. It goes something like this, “Julie need a hug? Julie need a hug?” (Julie running away and little bro chasing, catching and Julie fighting it) “Awwww Julie needed a hug!” Now my hubby does it minus the chasing usually I know by now just to give in. And it works. Gotta love my family.

Wait (easily distracted) ok back to mom and her cooking/baking. This recipe was actually passed down from my great aunt Nettie. Now she was a cooker/baker and gardener. Mom missed out on the gardener trait. But I still love her just as much don’t worry. I always loved this recipe and I was surprised the first time she made it because it was cabbage. Ah the horror when I was growing up and mom made cabbage. And I liked it. Wait that shouldn’t be possible but it was. Now I know why I liked it. Cream. It makes anything edible more than likely. So even if this has cabbage in it I think the cream might just cross out the healthy factor. It’s awesome so if you are wondering what to do with that cabbage because you were blessed with the gardener gene here you go. If you weren’t blessed I highly recommend a trip to the farmer’s market or grocery store so you can enjoy this!

Cabbage Casserole
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Ingredients
1/2 – 1 head cabbage, chopped
1 Tbsp flour
2 tsp mustard powder
Salt, pinch
1 c. cream
7 bacon strips, cooked

1. Fill a 2 quart casserole dish with cabbage. Sprikle flour, mustard powder and salt over the cabbage. Pour the cream over the mixture. Lay bacon strips over the top.

2. Bake at 350 degrees for 1 hour. Cut strips of bacon with scissors before serving.

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Pumpkin Snickerdoodles

Guess how I found this recipe? Pinterest of course! The hubby is coming home for the weekend and I said I should make some food for him. He was all giddy and declared I should make cookies, and bars, and banana bread! Well, I got the cookies done. If his luck is with him I might tackle the other two throughout the weekend, but we’ve got a busy one coming up so we will see!

When he asked for his treats I of course went to my pinterest boards to see what I could round up. I knew I wanted something with a fall twist on it as it got incredibly cold last night (like literally freezing cold) and it felt like fall was here with an edge of winter. Apples looked like a great ingredient and I realized I didn’t have any at home. Pumpkin sounded good and I knew that was in my pantry (aka coat closet hubby turned into a make shift pantry we do with what we have!).

This recipe comes from Recipe Girl and she doesn’t lead me wrong so I figured I was safe making these cookies. She’s also one of my blog “idols”. She’s made this her very own business and does all sorts of cool things like writing recipes for different companies, develops her very own recipes, guest speaks at blog camps just to name a few things. Plus her son has his own blog called Recipe Boy. He begged to get it for his birthday. Now how cool is that? She seems like a lovely lady and has amazing recipes so if you haven’t checked out her website I highly recommend you go do it now and her sons for that matter!

These cookies are awesome. The pumpkin isn’t overpowering and there’s a hint of cinnamon coated on the outside. Plus they are soft which is a must in my book with any cookie. I’ll admit I was hesitant when I saw the list of spices in the rolling sugar but I had faith in Recipe Girl and went for it anyways. I always thought I didn’t like Snickerdoodles but I must because I love these cookies and I love the Gooey Snickerdoodle Bars. It must have been one of those weird kid phobias. So if you are looking for a fall treat to try out I highly recommend these lovely cookies. Enjoy!

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