Monday, December 27, 2010

Thanksgiving Turkey Cookies

The kids made these for an after dinner Thanksgiving treat. They turned out super cute and were delicious!

1 pkg (16.5 oz) refrigerated chocolate chip cookie dough
3/4 prepared chocolate frosting
1/3 cup sliced almonds (we used candy corns instead)
48 premier white morsels
48 semi-sweet chocolate mini morsels
24 candy corns
48 pretzel twist pieces for feet

Prepare cookies as directed on package. Cool completely.
Frost cookies with chocolate frosting. Insert 8 to 10 almond slices into frosting for feathers on each cookie (candy corn can be used for feathers as well). Place two white morsels upside down on each as eyes. Adhere mini morsels pupils to white morsels with frosting. Place candy corns as nose and two pretzel pieces for feet on each. Enjoy!

Impossible Pumpkin Pie

Little Princess Guinea Pigs teacher shared this recipe with me, it was so yummy I wanted to share it with you too. It firms up enough that you can enjoy it without the crust, so I made it this way but you're more then welcome to make it in the crust. ;)

3/4 cup sugar
2 tbsp margarine
2 eggs
1 can (12 ounce) evaporated milk
16 ounce pumpkin
1/2 cup Bisquick
1 tsp pumpkin spice (or 1/2 tsp cinnamon, 1/8 tsp cloves, 1/4 tsp ginger)

Mix all ingredients in a blender. Pour into pie plate and bake at 425º for 15 minutes and 350º for an additional 20-30 minutes. Enjoy!

Sweet Onion Corn Bake

I found this recipe years ago in a Taste of Home magazine. I've held on to it for 7 years and I just recently got around to trying it. All I've got to say is YUMM-O! I will most definitely be making this one again. Here's a link to their website with picture since I didn't take one: link

2 large Vidalia or sweet onions, thinly sliced (I did mine in the food processor)
1/2 cup butter or margarine
1 cup (8 ounces) sour cream
1/2 cup milk
1/2 teaspoon dill weed
1/4 teaspoon salt
2 cups (8 ounces) shredded cheddar cheese, divided
1 egg, lightly beaten
1 can (14-3/4 ounces) cream-style corn
1 package (8-1/2 ounces) corn bread/muffin mix
4 drops hot pepper sauce (I didn't add this to mine)

In a large skillet, saute onions in butter until tender. In a small bowl, combine the sour cream, milk, dill and salt until blended; stir in 1 cup of cheese. Stir into the onion mixture; remove from the heat and set aside.
In a bowl, combine the egg, corn, corn bread mix and hot pepper sauce. Pour into a greased 13-in. x 9-in x 2-in. baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese. Bake, uncovered, at 350º for 45-50 minutes or until the top is set and lightly browned. Let stand for 10 minutes before cutting. Yield: 12-15 servings.

I'm BACK!!

Hi Everyone,
Sorry I haven't been around much this last month! Though I've still been cooking away in the kitchen, I haven't had much motivation to post any updates. Daddy Guinea Pig has been traveling a lot this last month, and Mommy Guinea Pig was feeling a little worn down - you know how that goes, right? LOL! Anyways, here's a few things I've made over this last month. I don't have pictures on a couple of them, but I'm happy to announce that Daddy Guinea Pig got me a new camera, so taking pictures will be much easier now!! :D
Happy Eating!!

Sunday, November 14, 2010

Macaroni Tuna Casserole

I made this tonight for the girls and I. If you have kids, I'm sure you'll have all the ingredients you need for this recipe on hand! I topped this with Italian Bread Crumbs before adding the cheese to add a little bit more flavor and I like mine with a little bit more "crunch", so I added a small hand full of crumbled up chips (sour cream and onion) after I dished up my potion once it was done. I also used vanilla flavored Soy Milk in place of the regular milk in both the mac & cheese and in the casserole. We all gobbled it up!

1 package (7-1/4 ounces) macaroni and cheese
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (6 ounce) tuna, drained and flaked
1/2 cup milk
1 cup (4 ounces) shredded cheddar cheese
Minced fresh parsley, optional

Prepare macaroni and cheese according to package directions. Stir in the soup, tuna and milk. Pour into a greased 2-qt. baking dish. Sprinkle with cheese and parsley if desired. Bake, uncovered, at 350º for 20-25 minutes or until cheese is melted. Yield: 4 Enjoy!!

Chicken Milano

I made this dish for a friend who just had a baby and had enough ingredients left over to make it for the girls and I the next night. I've been trying to make healthier choices these days and buy organic when I can. I bought a new organic sauce for this recipe but it wasn't as yummy as the non-organic brand I've used in the past. I'll have to try and new brand next time. ;)

6 skinless, boneless chicken breasts (4 ounces each) - you'll find a lot of chicken breast are larger then 4 ounces, cut them in half to make smaller pieces or pound them into 1/4-inch thickness, then thinly slice.
1/2 cup all-purpose flour
2 eggs, beaten
1 cup Italian bread crumbs
1/2 cup butter or margarine
1 cup marinara sauce
1 cup half-and-half
1/2 cup mozzarella cheese, shredded
1/2 cup Swiss cheese, shredded
1/4 cup grated Parmesan cheese

Preheat oven to 350º F. Roll each chicken breast in flour; dip in beaten egg. Roll in bread crumbs to coat well. Heat butter in large skillet over medium-high heat; add chicken pieces. Cook until browned on all sides, about 10 minutes (be sure to keep a watchful eye on them, it doesn't take long for them to burn... ;) ). Mix marinara sauce and half-and-half in a small bowl, reserving 2 tablespoons. Arrange chicken in prepared dish. Mix mozzarella, Swiss and Parmesan cheeses in a small bowl. Sprinkle over chicken. Top with reserved sauce. Bake, loosely covered, until cooked through, about 30 minutes. Serves 6

I like to make fettuccine noodles and top them with the chicken and sauce.

I decided it would be best to wait on baking this until we got to her home, so I took the picture before I left my house.

Here's a picture of it with the fettuccine noodles. Enjoy!!

Chicken Fajita Pizza

This was soooo yummy but a little too spices for the girls. Little Princess Guinea Pig gave it a try and ate most of hers but Princess Guinea Pig only took a couple bites before she said "no, thank you" and said it was too hot. I think if I used a very mild salsa (instead of medium) in the future they may enjoy it more?
This recipe came with instructions on how to make your own pizza crust but I was being lazy and bought pre-made pizza crust. ;) I'll include the homemade pizza crust with the recipe and put a * on where I started.

1 package (1/4 ounce) active dry yeast
1 cup warm water (110º to 115º)
2-1/2 cups all-purpose flour
4 tablespoons vegetable oil, divided
2 teaspoons salt, divided
1 teaspoon sugar

1 pound boneless skinless chicken breasts, cut into strips
2 cups sliced onions
2 cups sliced green peppers
2 teaspoons chili powder (I only used 1 teaspoon)
1 teaspoon garlic powder
1 cup salsa
2 cups (8 ounces) shredded Monterey Jack or mozzarella cheese

In a bowl, dissolve yeast in water. Add flour, 2 tablespoons oil, 1 teaspoon salt and sugar. Beat vigorously by hand 20 strokes. Cover and let rest about 15 minutes. Divide dough in half; press each portion into a greased 12-in. pizza pan. Prick dough several times with a fork. Bake at 425º for 6-8 minutes. * In a skillet, saute chicken in remaining oil until juices run clear. Add onions, peppers, chili powder, garlic powder and remaining salt; cook until vegetables are tender. Spoon over crusts; top with salsa and cheese. Bake for 14-18 minutes or until crust is golden and cheese is melted. Yield: 2 pizzas Enjoy!!

Taco Chicken Nuggets

Who doesn't love taco's or chicken nuggets?
Here we bring two of our loves together for a fun and flavorful nugget you're sure to love!

4 skinless, boneless chicken breast (4 ounces each)
1/4 cup butter or margarine
1 egg
2 tablespoons water
3/4 cup cornflake crumbs
1 envelope taco seasoning mix
1/2 cup all-purpose flour
1/2 cup sour cream (and salsa)

Preheat oven to 375º F. Pound chicken to 1/4-inch thickness between sheets of waxed paper. Cut into bite-size pieces. Melt butter in a shallow baking sheet in the oven. Beat egg and water in a dish. Combine cornflake crumbs and taco seasoning mix in a plastic bag; shake to mix well. Coat chicken lightly with flour in a bowl. Dip into egg mixture, letting excess drain. Place in cornflake mixture; shake until completely coated. Arrange chicken on prepared baking sheet; do not allow nuggets to touch. Bake, turning once, for 20 minutes or until golden brown. Drain on paper towels, if necessary. Serve with sour cream and salsa. (Or with ketchup if you're like my kids) Enjoy!!

Monday, November 1, 2010

Jack-o-Lantern Pancakes

~*Just a fun idea*~
We love making face pancakes at our house - we decided to make jack-o-lantern face pancakes this year for Halloween. The girls always love coming up with different creations!

Princess Guinea Pig's creation

Little Princess Guinea Pig's creation

Dijon Herb Pork Tenderloin

The recipe looked and sounded really good when I found it (their picture looks way better then mine, lol) and I was super excited because I had everything I needed already. After making it, I will be making a couple minor changes to the recipe. One being less sage, and adding 2 tablespoons of honey to the Dijon mustard to give it a hint of sweetness. ;) But over all, it was really good and everyone enjoy it!

2 pounds pork tenderloin
1/2 teaspoon salt
4 teaspoons Dijon mustard
2 teaspoons dried sage
2 tablespoons butter, melted
1/4 cup apple juice or dry white wine (I used apple juice)
1 tablespoon butter, softened
1 tablespoon all-purpose flour
Serves 4

Preheat over to 375º F. Grease a medium baking dish. Cut pork into 1-inch slices. Arrange in prepared baking dish. Sprinkle pork with salt. Spread mustard on pork. Pat sage onto both sides. Drizzle melted butter over pork. Pour apple juice into baking dish. Bake pork until cooked through, about 20 minutes. Pour juices from baking pan into a small saucepan. Blend butter and flour with a fork in a small bowl; add flour mixture to saucepan. Cook over high heat, stirring continually, until sauce is thickened, about 1 minute. Drizzle over pork. Enjoy!

Wednesday, October 27, 2010

Easy Mediterranean Chicken with Orzo

Okay, I must admit, the last time I made this, it was WAY better! The only difference was the pearl onions, I didn't have any the last time I made it. It has a great flavor to it but I think I like it better without the onions. ;) I also saved time by using Hormel Real Bacon Pieces instead of frying up fresh bacon.

4 skinless, boneless chicken breast (4 ounces each)
3 cups chicken broth
1/2 cup pearl onions
1/4 cup chopped sun-dried tomatoes
12 pitted green olives
2 teaspoons cornstarch
2 tablespoons cold water
6 slices crisp-fried bacon, crumbles
1 package (1-pound) of Orzo (I only use half (8 ounces) of it)
Serves 4

Cook Orzo according to package. Place chicken in a large skillet over medium heat. Add broth. Bring to a simmer. Simmer chicken for 10 minutes or just until juices run clear when pierced with a fork. Remove chicken and cut into thin slices; set aside. Cover with foil to keep warm. Add onions, tomatoes and olives to broth. Simmer until onions are tender, about 5 minutes. Dissolve cornstarch in cold water. Stir into broth. Cook, stirring continually, until clear and thickened, about 2 minutes. Place chicken on top of Orzo. Spoon sauce over chicken. Top with bacon. Enjoy!

Roasted Potato Soup

I love, love, LOVE this recipe! I look forward to the cooler weather just so I can make it! I always use more carrots and celery then it calls for. I love my veggies! I also up my water to 6 cups and my bouillon to 5. ;)

6 russet potatoes, peeled, chopped
2 leek bulbs, white and light green parts only, chopped
2 onions, chopped
1 clove garlic, minced
1 carrot, sliced
1 medium stalk celery, chopped
4 chicken bouillon cubes
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
5 cups water
1/2 cup butter or margarine, melted
1 (12-ounce) can evaporated milk
Serves 4

Preheat oven to 450º F. Spray a baking sheet with cooking spray. Place potatoes, leeks and onions on prepared baking sheet; spray vegetables lightly with cooking spray. Roast vegetables, turning frequently, until golden brown, about 25 minutes.

Place in a large saucepan. Add garlic, carrot, celery, bouillon, parsley and water. Bring mixture to a boil over medium-high heat; reduce heat. Simmer, stirring occasionally, until vegetables are tender, about 15 minutes.

Add butter and evaporated milk to saucepan; stir. Cook until heated through, about 5 minutes. Ladle into soup bowls. I like to top mine with cheese. Enjoy!

Southwestern Chicken Supper

This is a quick and inexpensive meal. If you were able to can any veggies this year, this is a great meal to use up some of those yummy veggies.

3 skinless, boneless chicken breast (4 ounces each)
2 tablespoons vegetable oil
1/2 cup chopped onion
1 (14-ounce) can French-style green beans
1 (14-ounce) can chopped canned tomatoes
1 (14-ounce) can sliced carrots
1 large potato cut into 3/4-inch cubes
1 cup uncooked rice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup water
1/2 cup finely shredded Cheddar cheese
Serves 6

Cut chicken into bite-size pieces. Heat oil in a large skillet over medium heat; add chicken and onion. Saute for about 3 minutes. Add green beans, undrained tomatoes, carrots, potato, rice, salt and pepper to skillet; mix gently. Pour water over top of chicken mixture. Cook, covered, over medium-low heat, stirring occasionally, for 20 minutes or until potatoes and rice are tender. Sprinkle chicken mixture with Cheddar. Let stand, covered, for 5 minutes. Enjoy!

Thursday, October 7, 2010

Dilled Chicken and Fresh Vegetables

Can you say, YUM?! I love this meal and make it often!
Since hubby is out of town, I only used 2 chicken breast and got carried away with the gravy. So if you make this and it doesn't quiet look like this picture... that's why, lol. ;)

1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
4 boneless chicken breast halves (about 5 ounces each)
2 tablespoons vegetable oil
2 1/2 cups chicken broth
1/4 cup chopped fresh dill or 1 tablespoon dried dill, divided
8 small red potatoes, halved
12 ounces fresh green beans, trimmed (about 2 cups)
1 tablespoon lemon juice

Combined flour, salt and paprika on a plate or piece of waxed paper. coat chicken with mixture, reserving excess. Heat oil in a deep, large skillet over medium-high heat. Add chicken, skin side down. Cook until browned, about 5 minutes. Turn chicken. Add reserved flour mixture to skillet. Stir well. Add chicken broth. Stir in half of the dill. Bring to a boil. Add potatoes. Reduce heat. Cover; simmer for 10 minutes. Add green beans to skillet. cover; simmer until chicken and potatoes are tender, about 10 minutes longer. Stir in lemon juice. Sprinkle with remaining dill. And ENJOY!! Serves 4

Monday, October 4, 2010

Banana Bread

I had a couple people ask for my Banana Bread recipe, so I thought I'd post it here too. ;) This is out of an old recipe book that was my moms. My bread always turns out moist and yummy!

1 cup sugar
1 cup (2 medium) mashed bananas
1/2 cup margarine or butter, softened
1/4 cup milk (I used Pure Almond Silk milk)
1 teaspoon vanilla
2 eggs
2 cups All Purpose or Unbleached Flour
1/2 cup chopped nuts
1 teaspoon soda
1/2 teaspoon salt

Heat oven to 350ºF. Grease (not oil) bottom only of 9x5 or 8x4-inch loaf pan. In large bowl, blend first 6 ingredients; beat 1 minute at medium speed. Stir in remaining ingredients just until dry ingredients are moistened. Pour batter into prepared pan. Bake at 350ºF. for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; removed from pan. Cool completely.

Bacon Cheese Topped Chicken

I got this recipe years ago out of a catalog and it's super yummy and well worth the time to make. Enjoy!

1/2 cups Dijon mustard
1/2 cup honey
4 1/2 teaspoons vegetable oil, divided
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika
2 cups sliced fresh mushrooms
2 tablespoons butter
1 cup (4 ounces) shredded cheddar cheese
8 bacon strips, partially cooked
2 teaspoons minced fresh parsley

In a bowl, combine the mustard, honey, 1 1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; and the chicken. Seal the bag and turn to coat; refrigerate the remaining marinade.
Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish.
In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken. Bake, uncovered, at 375º for 20-25 minutes or until a meat thermometer reads 160º. Sprinkle with parsley.

I'm trying to get better at remembering to take photos - this one was taken after two of the chicken breast had been removed, lol.

Monday, September 20, 2010

Beef Enchilada Casserole

Okay, I've been on a Mexican casserole kick these last couple weeks, lol. Here's another yummy casserole - this time using beef. This turned out super yummy but a little on the hot side. Little Princess Guinea Pig loved it but Princess Guinea Pig fell asleep before she got to try it (it was a looong first week of school for her).
This recipe is one that's easy to change it's level of hotness. I went with the smaller amounts on those items and made sure my can of diced tomatoes & chilies were mild.

2 pounds ground beef
1 medium onion, chopped
1 can (15 ounces) black beans, rinsed and drained
1 to 2 tablespoons chili powder
2 to 3 teaspoons ground cumin
1/2 teaspoon salt
4 flour tortillas (7 inches)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup (4 ounces) shredded cheddar cheese

In a skillet, cook the beef and onion until the meat is no longer pink drain. Add beans, chili powder, cumin and salt. Transfer to greased 13-in. x 9-in. x 2-in. baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over the tortillas. Sprinkle with cheese. Bake, uncovered, at 350º for 25-30 minutes or until heated through. Yield: 8 servings.

Cheesy Lasagna

I'm currently looking for a yummy Lasagna dish and found this one that sounded really yummy and decided to give it a try. Though this Cheesy Lasagna dish didn't quiet turn out the way I was hoping, it was still good. I know I'll make a few changes the next time I make it. My only complaint was the center wasn't as firm as I like. If you have a Lasagna dish you would like to share - I'd love to have it!! :D

The only photo I have is of Princess Guinea Pig helping me make the base.

1 pound ground beef
1 large onion, chopped
1 garlic clove, minced
3 cups water
1 can (12 ounces) tomato paste
2 teaspoons salt
1/2 to 1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 package (8 ounces) lasagna noodles
8 ounces sliced Swiss cheese
1 carton (12 ounces) small-curd cottage cheese
1/2 cup shredded mozzarella cheese

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste, salt, rosemary and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Meanwhile, cook lasagna noodles according to package directions; drain. In a greased 13-in. x 9-in. x 2-in. baking dish, layer a third of the meat sauce, noodles and Swiss cheese. Repeat layers. Top with cottage cheese and the remaining Swiss cheese, noodles and sauce. Sprinkle with mozzarella cheese.
Cover and bake at 350º for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving. Yield: 12 servings.

**The few things I would change is either less water or another 12 ounce can of tomato paste. I felt the mixture was too runny. I also added other herbs to my base, like basil and oregano. Enjoy!

Chicken Enchilada Casserole

I love anything Mexican, so you'll find I make a lot of Mexican dishes in my house. ;) Here's one I recently made for my family that was a hit. *Sorry, no photo.

3 cups shredded cooked chicken
2 cans (4 ounces each) chopped green chilies
1 cup chicken broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 small onion, finely chopped
12 corn tortillas
2 cups (8 ounces) shredded cheddar cheese, divided

In a bowl, combine the chicken, chilies, broth, soups and onion; set aside. Warm tortillas in the microwave according to the package directions. Layer half of the tortillas on the bottom of the greased 13-in. x 9-in. x 2-in. baking pan, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. Bake, uncovered, at 350º for 30 minutes.

Thursday, September 2, 2010

Barbecued Pulled Pork Sandwiches

My brother and his two oldest kids arrive last night to visit for a few days. Because they were driving in, I wasn't sure what time they would arrive, so I decided to make Barbecued Pulled pork sandwiches in the slow cooker. I've tried several pulled pork recipes, this is the one I like the most so far.

2 1/2 lbs. pork roast
1 - 14 oz. bottle of your favorite barbecue sauce
1 tsp. brown sugar
1 Tbsp fresh lemon juice
1 medium onion, chopped
8 hamburger buns or hard rolls

Place the pork roast in slow cooker. Cover; cook on Low 10 to 12 hours (or on High for 5 to 6 hours). Remove the pork roast from the stoneware, and pull the meat into shredded pieces. Pour out any liquid in the stoneware, and combine the pork with the remaining ingredients in the slow cooker. Cook on High for 2 hours. Serve the barbecue pork on hamburger buns or hard rolls.

Tuesday, August 31, 2010

Mini Cheese Pizzas and Cold Burritos

The girls had a playdate with friends today and we made Mini Cheese Pizzas for the kids. I hadn't originally planned to post these but the kids loved them so much I had to grab my camera to get a picture of them before they were all gone! Sorry it's not the greatest picture.

All I used was the small Buttermilk Biscuits, a jar of Ragu pizza sauce and a package of mixed cheese. Roll each biscuit flat, top with pizza sauce and your favorite toppings and baked at 400º for 9 minutes (or follow the directions on the biscuit package). Let cool and ENJOY!! I know the kids sure did today!!

I also had these fabulous finger foods out for everyone to enjoy. I got this recipe from Princess Guinea Pig's PreK teacher (Thanks Miss A!). They are super yummy and really easy to make.

Cold Burritos
8 ounce cream cheese
8 ounce sour cream
1 - 4 ounce can chopped green chilies
1 - 4 ounce can chopped black olives
8 ounce grated cheddar cheese
10 large flour tortillas

Mix all ingredients, spread mixture on tortillas, roll and refrigerate until firm. Cut and serve.

Monday, August 30, 2010

Chicken Fajitas

I got this yummy recipe from a friend while we were stationed in Idaho. I get lots of complements when ever I make it. Enjoy!

1 medium green bell pepper
1 medium red bell pepper
4 boneless, skinless chicken breast halves (about 4 ounces each)
2 teaspoons vegetable oil, divided
1 garlic clove, minced
1 envelope (1 ounce) Onion Soup Mix (I use Lipton)
1/2 cup water
1/2 cup salsa
12 (7-8 inch) flour tortillas, warmed

Cut bell peppers into 1/2-inch strips. Cut chicken crosswise into thin strips.
Heat 1 teaspoon of oil over medium-high heat. Add chicken and stir-fry 3-4 minutes or until chicken is no longer pink. Remove from skillet; set aside. Add remaining oil, bell peppers and garlic; stir fry 1-2 minutes or until vegetables are crisp-tender.
Add chicken, onion soup mix, water and salsa to bell pepper mixture. Cook and stir 2-3 minutes or until heated through.
Serve on warm tortillas and top with guacamole, shredded Colby & Monterey Jack cheese and sour cream.

My girls don't like bell peppers, so I only give them the chicken and I drizzle the sauce over the top of it with cheese and sour cream. Princess Guinea Pig gobbled hers down and made what we call a "happy plate" and Little Princess Guinea Pig only ate about half of hers and said she was done.

What's for breakfast? Mini Breakfast Pizzas

The girls and I were supper excited to try these. They couldn't wait for them to be done and they were super easy to make.

8 to 10 eggs (I used 8)
3 tablespoons milk
Salt and pepper to taste (I used my Tastefully Simple Seasoned Salt)
1 tablespoon butter or margarine
10 frozen white dinner rolls, thawed (I used a bag of 12)
10 bacon strips, cooked and crumbled (I had mine pre-made)
2 cups (8 ounces) shredded cheddar cheese (I used Colby Jack)

In a bowl, beat the eggs. Add milk, salt and pepper. Melt butter in a skillet; add the egg mixture. Cook and stir over medium heat until the eggs are set. Remove from the heat and set aside. Roll each dinner roll into a 5-in. circle. Place on greased baking sheets. Spoon egg mixture evenly over crusts. Sprinkle with bacon and cheese. Bake at 350º for 15 minutes or until the cheese is melted.
One thing I would do different is to have all my rolls out on pans before filling them up. I did one pan at a time and had a little bit of eggs and bacon left over and could have used it on the first pan that was already in the oven. I also started this a little after 7 am and had the girls fed and down from the table before 8 am. The longest part is the cooking time.
Princess Guinea Pig says it was "Mmm, Mmm Good", Little Princess Guinea Pig said they were "Yummy!" and Mommy Guinea Pig says they are fantastic and I have left overs for tomorrow!

Sunday, August 29, 2010

Kicked out of the kitchten

Well, I had a yummy breakfast planned for this morning but I was kicked out of the kitchen by Daddy Guinea Pig. Though I love the help, I was really looking forward to sharing a new recipe with you all. I guess I'll save it for next weekend when I'll have more Guinea Pigs to torture, lol. My Brother and two of his kids will be here to visit.
Daddy Guinea Pig made bacon and his Special Eye Toast. Here's how you make Special Eye Toast: You toast a slice of bread and make a small 1 inch by 1 inch square in the center of your bread. Place your bread in a frying pan over medium-high heat and crack one egg over it with the yoke in the center of the square. Once that side is cooked, flip your bread to cook the main part of the egg over easy. Once done, place on plate, top with syrup and when you cut into your Special Eye Toast, it looks like an eye breaking open - his words not mine, lol.
I'm not a huge fan of this meal because it reminds me too much of French Toast and I'm not a huge fan of French Toast, so I had toast with jelly instead.
Feel free to give it a try and let me know what you think!

Saturday, August 28, 2010

Beef Burgundy

You know you've got a good thing when you announce dinners ready and your 3 year old yells from her room "Oh boy, dinners ready" and comes running. Tonight I made Beef Burgundy for the first time. I don't normally modify a recipe when I first make it but I did add a few things and I know I'll make it the same way next time! It turned out super yummy!!

4 tablespoons butter or margarine (you know everything's better with butter, heehee)
1 1/2 pounds of beef filet, cubed (? Not sure what that is but I used sirloin)
3 tablespoons all-purpose flour
1 cup Burgundy wine or beef broth (I used beef broth since I didn't have any wine)
1 cup beef bouillon (1 cup boiling water with one beef bouillon cube)
2 tablespoons ketchup
1 (32 ounce) package frozen vegetables for stew (I used a veggie mix with potatoes, carrots, green beans and onion)
1 bay leaf
1/2 teaspoon onion salt
1/4 teaspoon pepper
8 ounces egg noodles, cooked

Heat butter in a large skillet over medium-high heat; add beef. Saute beef until brown on all sides. Sprinkle with flour; mix well.
Stir wine (or beef broth) into skillet. I also added one envelope of dry onion soup. Cook, covered, over medium heat for 5 minutes. Blend bouillon and ketchup in a measuring cup. Stir mixture into skillet.
Add vegetables and bay leaf to skillet. I also added diced celery. Cook, covered, for 15 minutes or until beef and vegetables are tender.
Discard bay leaf. Stir in onion salt and pepper. Serve over egg noodles.

Starting this blog was a very spur of the moment thing - so I'll be sure to take a picture next time. ;) But everyone in my family enjoyed it which is a huge plus when you have little ones!! I hope you enjoy it too!