Tuesday, March 29, 2011

Grape Nut Cookies

I adapted this recipe from an old one I found from Post cereal.  My husband actually said these are right up there with his favorite chocolate chip cookies.  The crunch from the Grape Nuts in these make them very addictive.  -Kristin

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup sugar
2 eggs
2 teaspoons vanilla
1 teaspoon baking soda
1/4 teaspoon salt

1 cup flour (I used white whole wheat)
1 1/3 c. oatmeal
1 cup Grape Nuts cereal
1 cup Rice Crispy cereal
  • Cream together the softened butter and sugars.
  • Add the eggs and vanilla.
  • In a separate bowl mix together the salt, baking soda and flour.  Then mix into the creamed mixture.
  • Add remaining ingredients.
  • Bake at 350 for about 10 minutes or till done.
  • Leave on the sheets to cool for a couple minutes before removing.

Sante Fa Chicken Casserole in Slow Cooker

I get really excited when I find a good slow cooker recipe and here is one. High reviews from my family on this one! Super easy, super delicious...Enjoy! -Kristin

1 1/2 pounds boneless chicken breasts
1 package taco seasoning
1 can cream of chicken
1 c. salsa
1 1/2 c. frozen corn

2 c. cooked rice

Optional toppings: shredded cheddar, Ortega or other hot sauce, green onions, black olives and sour cream
  • Place chicken in the bottom of slow cooker.
  • Sprinkle the taco seasoning over top.
  • In a bowl mix together the cream of chicken, salsa and corn. Pour that over top.
  • Cook on low about 9-10 hours or on high for about 6 hours until chicken is done.
  • Remove chicken and dice it up. Put it back in the slow cooker and stir rice in.
  • Serve in bowls with desired toppings.

Monday, March 28, 2011

Crustless Quiche

This recipe turned out better than I could have imagined! I'm always looking for new ways to cook eggs and when I came across this recipe it just sounded yummy, and I had all the ingredients. It impressed me with it's delicious flavor and almost creamy texture. I adapted this recipe slightly from simplyrecipes.com.-Sarah

1/4 cup butter
1/4 cup flour
3/4 cup milk
1 cup cottage cheese
1/2 t. baking powder
1/2 t. salt
1/2 t. Dijon mustard
5 eggs
4 oz. cream cheese, softened
6 oz. shredded mozzarella
3 T. grated Parmesan
1/4 cup sliced green onion
1/4 cup diced red pepper
5 slices bacon, cooked and crumbled
  • In a small saucepan melt butter, add flour, cook and stir till bubbly. Slowly add milk cooking until thickened. Remove from heat and let cool 15-20 minutes.
  • Mix cottage cheese, baking powder, salt and mustard.
  • In a bowl beat eggs, add cream cheese (I pinched it off in little pieces), mozzarella and Parmesan.
  • Combine all together well, adding the onion, peppers, and bacon.
  • Pour into a greased 10" pie plate.
  • Bake at 350 degrees for 40 minutes.

Sunday, March 27, 2011

Glass Block Jello

I love to try jello recipes and can't believe I've never seen this one. I couldn't wait to try it and the possibilities are endless! It was as fun to make as it was yummy to eat. You could use any combination of colors, I chose red, orange, green and blue. Red and green would be so fun at Christmas. I found this recipe on ourbestbites.com.-Sarah

4, 3 oz. pkg's Jello
2 pkg's unflavored gelatin
14 oz. can sweetened condensed milk
  • Grease 5 containers with cooking spray.
  • Combine each Jello pkg. with 1 cup boiling water and stir until well combined. Pour each pkg. into sprayed containers. Refrigerate until firm.
  • Bring 1 1/2 cups water to boil. In a small bowl sprinkle unflavored gelatin over 1/2 cup cold water and let stand for 4 minutes. Pour the boiling water over the gelatin and stir to combine. Stir in the sweetened condensed milk until well mixed. Allow to come to room temperature.
  • Cut the colored jello into cubes. Layer cubes in a greased 9x13 pan and pour white jello over. Refrigerate till completely set.

Monday, March 21, 2011

French Toast Casserole

My family loves this dish.  It is quick and easy and great for a weekend morning!  French bread loaves go on clearance alot at our Meijer so I like to get them there and cube and freeze the bread for this dish.  Otherwise use the Miracle bread on our blog which is even better!!!  The original recipe doesn't call for the blueberries, but I find them so delicious in here.  My family also thinks this is plenty sweet to serve without the syrup.  -Kristin

1 loaf French bread or one loaf of our Miracle Bread on the blog, cubed
1/2-1 c. fresh or frozen blueberries (optional)
1 stick butter
1/2 cup brown sugar
1/3 cup sugar
12 eggs
1 cup milk

Maple syrup (optional, to serve with)

  • Place bread cubes in a greased 9x13 pan.
  • Sprinkle the blueberries over the top if using.
  • Sprinkle the top lightly with cinnamon.
  • Melt butter and stir in sugars until well combined.
  • Mix together eggs and milk, pour over bread cubes.
  • Pour butter and sugar mixture over bread.
  • Refrigerate up to 12 hours or bake at 350 degrees for 35 minutes.
  • Serve hot with maple syrup if desired. 

Sticky Buns

This is another must have recipe from my friend Juli.  Yummy, sticky deliciousness with pecans on top!!! -Kristin

24 frozen bread dough dinner rolls
1 (3oz.) package cook and serve butterscotch pudding
1/2 c. butter
3/4 c. brown sugar
1/2 c. or more chopped pecans
2 T. milk
  • Grease a 9x13 pan well.
  • Put frozen rolls in pan and sprinkle the dry pudding mix over.
  • Heat the butter, sugar, milk and nuts in a saucepan and boil for a couple minutes.
  • Pour over rolls and cover with foil.
  • Leave on the counter for 2-3 hours then place in the fridge overnight.
  • Bake at 350 for 30 minutes.
  • Let stand 5 minutes, then invert onto platter.

Thursday, March 17, 2011

Ham and Cheese Bread

I adapted this recipe from the blog mom's frugal. My family loves the creamy filling with ham all wrapped in a homemade bread. It's like a ham and cheese sandwich...but better!-Sarah

dough for 2 loaves of bread (I use the Miracle Bread recipe on the blog)

16 oz. cream cheese
1/4 cup Ranch dressing
1/8 cup mustard
1 cup shredded cheddar

1# sliced ham
sliced onions, optional
  • Divide dough in half and spread out onto 2 greased cookie sheets.
  • Spread the filling onto both rectangles of dough, leaving about 1 inch from short ends and 2 inches from long ends.
  • Layer ham and onions, if using, over filling.
  • With kitchen scissors or a knife cut 1 inch wide strips along the long end of the dough rectangle.
  • Starting at one short end, fold up the dough and then start pulling the strips into the center. Meeting them in the middle and pressing together to seal.
  • Brush with egg wash if desired and sprinkle with sesame seeds or poppy seeds.
  • Bake at 350 degrees about 20 minutes.

Donut mini Muffins

I got this recipe from my sister Kate. I love mini muffins and these are so quick and delicious!-Sarah

1 3/4 cup flour
1 1/2 t. baking pow.
1/2 t. salt
1/2 t. nutmeg
1/2 t. cinnamon
1/3 cup oil
3/4 cup sugar
1 egg
3/4 cup milk

1/4 cup butter
1/3 cup sugar
1 T. cinnamon
  • Combine dry ingredients for the muffins. Combine the wet ingredients and mix into the dry until just combined.
  • Fill greased mini muffin tin with batter and bake about 8 minutes, at 350 degrees.
  • When they are finished baking and cool enough to handle dip tops in melted butter and then into sugar mixture.
Makes about 36 mini muffins

Bacon cheese Biscuits

I got this yummy recipe idea from the website picky-palate.com. It's a great idea with a few basic ingredients. These tasty biscuits would go great with a breakfast, lunch or dinner!-Sarah

1 can prepared biscuits
2 T. butter
bacon, fried and crumbled
  • I melted the butter over very low heat in a cast iron skillet. You could also pour the melted butter into a greased 8x8 pan. Swirl the melted butter around to grease bottom and sides of pan.
  • Place biscuits in a single layer in pan.
  • Cover with a layer of cheese, crumbled bacon, and another layer of cheese.
  • Bake at 350 degrees about 15 minutes.
*The original recipe calls for a layer of sliced mozzarella and then shredded cheddar on top. I think any cheese or combo would be great!

Saturday, March 5, 2011

Chicken Tetrazinni

This is another wonderful recipe from my friend Juli. I have had hers a couple times and finally made it for myself. My family really likes this. This turns out creamy and so delicious. I really like how the Parmesan cheese crisps a bit on top! I like that this makes a hearty 9x13 dish. -Kristin

3/4 pound uncooked spaghetti noodles broken into 1 inch pieces
4-5 c. cooked, diced chicken breasts
2 cans cream of chicken
2 c. sour cream
fresh mushrooms sauteed in butter, optional
grated Parmesan cheese
  • Grease a 9x13 pan.
  • Cook broken spaghetti noodles according to directions. Drain and place 1/2 of them in the bottom of the 9x13.
  • Place cooked chicken over top of the noodle layer.
  • In a bowl combine the cream of chicken and sour cream. Stir in the sauteed mushrooms if using.
  • Spread 1/2 of the sour cream mixture over the chicken.
  • Then place the rest of the noodles over that.
  • Then put the remaining sour cream mixture over the noodles.
  • Sprinkle generously with grated Parmesan cheese.
  • Bake 350 for 40 minutes until the top is lightly browned.