Sunday, September 30, 2012

Sloppy Joes

So sorry I haven't been keeping up with the blog... What can I say?  Life intervenes sometimes.  I have been crazy busy with work, the kids, church and school.  That being said... Perhaps I have found a balance (and if not this term is over in two weeks and I will go from 4 classes down to 2).  

Now for the Sloppy Joes... I took these to church back in August for a potluck and I think they were a big hit.  I love homemade Sloppy Joes because you can make a mess of them for fairly cheap and feed lots of people.  My girls have gotten spoiled with homemade and won't touch Manwich now for anything (which is what I grew up with).  Thanks goes out to my friend Stacey who pointed out that I could make them better without that nasty can years ago... I have my own recipe down pat now and thought I would share with you.


  • 2 Tablespoons Butter
  • 1 1/2 pounds Ground Beef
  • 1 1/2 pounds Ground Turkey  
  • 1  Onion, Diced
  • 1 Green Bell Pepper, Diced
  • 6 cloves Garlic, Minced
  • 1-½ cup Ketchup
  • 1 cup Water
  • 2 Tablespoons Brown Sugar
  • 2 teaspoons Chili Powder
  • 1 teaspoon Dry Mustard
  • 3/4  teaspoons Red Pepper Flakes
  • Worcestershire Sauce To Taste
  • 2 Tablespoons Tomato Paste
  • Tabasco Sauce, just a dash
  • Salt To Taste
  • Freshly Ground Black Pepper, To Taste
  • buns
  • Butter
 

Add butter to a large skillet, Add ground beef and turkey cook until brown. Drain most of the fat and discard, put meat in the crock pot.

Add onions, green pepper, and garlic to skillet (add some olive oil if you need to). Cook for a few minutes, or until vegetables begin to get soft, put in crock pot. 

Add ketchup, brown sugar, chili pepper, dry mustard, and water, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco. 

Taste and adjust seasonings as needed.  Turn crock pot on low and let it simmer as long as you like (it can go all day, just watch the fluid level so it doesn't burn).
Spread on buns.... If you are serving small kids you can try hot dog buns instead of hamburger,easier for them to hold. :) 
 This is easy to double (note this is a doubled recipe in my large crock pot for church).

Tuesday, September 11, 2012

Cheat Dinner

Well, most of you follow me on facebook so you are aware that I have been out of commission for a week.  For those of you that don't know... I haven't posted because I have been at Children's Hospital with my middle daughter.  She's going to be fine Thank God.  We got home last night and ate pizza for dinner.  Today I'm still exhausted (can't imagine why).  So I'm going with a cheat meal... that means I'm using some canned ingredients and some frozen ingredients to throw together a dinner for my girls.  It takes almost no effort, but it is still yummy.

Easy Minestrone Soup

  • 2 cans minestrone soup
  • 3 cans water
  • 2 packets of beef flavor boost (swanson... it's what I have)
  • 2 cans beans
  • 2 cans rotel
  • 2 packets of frozen pre-cooked italian hamburger meat
  • 1 can of mixed veggies
  • 1 can of mushroom pieces
  • 1 bag of small shell noodles
Combine all the ingredients except the pasta in a large soup pan.  Add seasonings if you think it needs some.  Bring to a simmer and cover and cook on low as long as you like.  Mine will simmer till the girls are ready for dinner.  About 10 min before you want to eat bring it to a boil, add the shells and let cook.  Once they are cooked serve.

I'm serving it tonight sprinkled with Parmesan cheese and corn bread.  If you are confused by the frozen pre-cooked meat let me explain.  Every so often when I see ground beef on sale I purchase a bunch.  I saute onions, peppers and garlic and brown up the meat.  Then I freeze it in 2 cup portions for when I need precooked meat (spaghetti, soup, etc...).  I do the same thing except adding black beans, corn and green chilis for mexican spiced meat.  It saves me time and makes things easy when I'm exhausted.

Tuesday, September 4, 2012

First Day of School... finally

So my kiddos went back to school today.  It was two weeks later then normal thanks to construction.  I have always celebrated back to school by making them some home made cookies.  I wasn't sure I would have time today because I had to work for a few hours.  However, I made it... They came out of the oven right after my middle schooler got home.  (So grateful the buses always run late the first few days)

These are my girls favorite cookies, and are somewhat healthy...

Oatmeal Chocolate Chip Cookies

  • 1-¼ cup Butter (2 1/2 Sticks)
  • 1-¼ cup Brown Sugar
  • 1-¼ cup Granulated Sugar
  • 3 whole Eggs
  • 1 teaspoon Vanilla
  • 2-½ cups White Whole Wheat Flour  (If you don't know what this is... it's half white, half whole wheat.  You combine them yourself.  It add some nutritional value).
  • 1-¼ teaspoon Baking Powder
  • 1-¼ teaspoon Baking Soda
  • 1-¼ teaspoon Salt
  • 2-½ cups Quick Oats
  • 2-½ cups Semisweet Chocolate Chips


Preheat oven to 350 degrees.
Cream butter and sugars together. Beat in eggs and vanilla extract. Stir in dry ingredients and mix well, then stir in chocolate chips. Scoop rounded tablespoonfuls of cookie dough onto greased (or lined) baking sheets. Bake at 350 degrees for 10 minute

Now.. If you are like me you may not have thought to lay that butter out to soften.  Don't fret my friends...  Pop your sticks of butter on a plate (in the paper) and nuke them for 15 sec.  That should soften them enough to allow you to cream (mix) the butter and sugar together. 

Enjoy!  Posting tomorrow... Sloppy Joes for a crowd.

 

Sunday, August 26, 2012

What to do with Leftover spaghetti...

Okay, okay... I know I said I was doing Shrimp Scampi today.  Life intervened,first I drove the girls up to St. James to visit with some friends who were in town for a funeral...  Sad occasion, but good visit for the kiddos and a nice reminder to keep in touch with the ones who matter to us.
Then we took the girls over to the park to play for a bit after they left for the airport...
But what really interfered with the shrimp scampi plan was my new sewing machine.  This beauty has been here for a week and other than 15 minutes or so I had not had the time to play with it.  Next weekend is my Niece's baby shower so a present needs to be made... Enter the enjoyable way I spent my afternoon. :)  Have I mentioned I love sewing as well as cooking
Of course Shrimp Scampi is a quick dish, but I didn't want to bother with it.  What to do?  The girls wanted something pasta.  So I turned to a staple, Spaghetti and Meatballs.
I have meatballs in my freezer from a freezer stock day, and homemade marinara as well.  You will get that recipe soon since I used my last bag of it tonight.
I did decide since I was going to the trouble of making spaghetti that I was gonna do a double batch and have leftovers for another night.  I mixed a can of spaghetti sauce (0.69 at the commissary), with a 2 cup bag of my homemade sauce and a bag of homemade meatballs.  Let that simmer for 20 min or so to allow the meatballs to be heated through.  Then I boil the pasta and serve it up.  No real work involved tonight because I did it before.
What to do with the leftovers though?  We are going on a road trip tomorrow so they can't just go in the fridge for lunches.... Enter Baked Spaghetti Casserole :)  Now, of course you can make this as a meal it doesn't have to be a planned leftover.  Tonight it was though.  I had all this lovely spaghetti left.

I fished out my meatballs and cut them into quarters, then I added all this and stirred it up
So I mixed in 1/2 cup sour cream and 1/2 container cottage cheese.  I noticed it was looking a bit dry so I also added an 8 oz. can of tomato sauce.  Mix it all together with the noodles and the meatballs and place it in a casserole dish for later.
I decided that I was going to make it extra special and added a layer of turkey pepperoni  under the mozerella cheese.
I double wrapped it with foil and put it in my garage freezer for another night.  When I decide to cook it I will take off the excess tin foil and bake it until heated through. 
Coming soon:   my post on sloppy joes to feed a crowd!




Saturday, August 25, 2012

2 Ingredient Brownie Muffins

So another post of a recipe without pictures.  Tessa is back so hopefully I will have pictures from now on to share.

This recipe is courtesy of the Hungry Girl Cookbook.  I checked it out from the library.  The girls wanted cake for Jim's birthday even though he isn't here so I decided to give this a try.  Now I have made black bean brownies before with good results so I decided to give the pumpkin brownies a try.

Super Simple...
just 2 ingredients...
Devils Food Cake Mix
1 can pumpkin puree

Mix the two together, it is a little tough to mix.  Then put it in the muffin tins that you have lined with cupcake liners.  Bake for 30-40 min.  Watch them you don't want to overcook them.  Every oven heats differently.

The girls love them and super healthy too.

Tomorrow night, I will be posting a Shrimp Scampi Recipe once I have cooked dinner.

Thursday, August 23, 2012

Homemade Chicken Patties and Squash Fries

First of all... Let me say I apologize for the lack of pics in this weeks blog posts.  My camera is in Nebraska with my oldest so I have no photos of the food I'm cooking this week. 
Last night for dinner I tried a recipe I copied from the internet ages ago to try (no clue now what website or I would give credit).  Homemade Chicken Patties..  My girls love chicken patties but I wanted to give them something a little healthier than the processed meat things at the store.  For a side I made the Hungry Girl's Squash Fries.  Both girls were thrilled and so was I, fast food at home :)

Homemade Chicken Patties
  •  1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 6 tablespoons butter (divided in half)
  • 3 tablespoons flour
  • 1 1/3 cup milk (divided)
  • 2 tablespoons parsley
  • 1 tablespoon seasoning salt
  • 2 cups finely chopped cooked chicken (planned leftovers from another day maybe)
  • 1 cup fiber one crumbs (great breading and adds lots of fiber) or bread crumbs
 
In a large saucepan, saute onion and celery in 3 tablespoons butter until tender.  Combine flour and 1 c milk.  Gradually add to pan.  Bring to a boil, cook and stir for 2 minutes or until thickened.  Add parsley, seasonings and chicken.  Remove from the heat.  Chill until completely cooled
Shape chicken mixture into patties (size of your choice, I made mine to fit thin bread for buns).  Dredge in crumbs, then in milk, then back in crumbs.
Fry in butter about 3-4 min per side till browned or Freeze wrapped in wax paper and then fry for 6-8 min per side from frozen. 

Squash Fries

1 medium butternut squash
olive oil
seasoning salt or kosher salt

Slice butternut squash in half lengthwise, scoop out seeds
Peel squash, then slice into fry shapes.  The first time in a while I wished I still had my mandolin.
Dry with paper towel to remove excess moisture
Place in a bowl, drizzle with olive oil.  Sprinkle with salt and mix it up to evenly distribute the oil and salt
Place on a cookie sheet sprayed with nonstick cooking spray.  
Bake in a 400 degree oven 40 min or until done.
These taste slightly sweet, but the girls gobbled them up with Ranch dressing.

Enjoy!

Tuesday, August 21, 2012

Ozark Apple Pudding


also known as Apple Cake...  I made this cake for Jim's birthday and mailed it to him in Saudi.  I know that it shipped well to Iraq.  This is an old family recipe from Jim's side and he loves it.  It's a great snack cake, and tastes good warm with ice cream for dessert or cold with a cup of coffee for breakfast.  It is NOT healthy as written... I'm going to try some alterations next time I bake it to see if I can make it a little more heart healthy.

For now... Happy Birthday to my honey (it's tomorrow) and here is the recipe for you to enjoy
Ozark Apple Pudding
  • 2 cups Sugar
  • 1-¼ cup Oil
  • 2 whole Eggs
  • 3 cups Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • 3 cups Diced Apple
  • ½ cups Chopped Nuts
 Mix together sugar, oil and eggs.
In a separate bowl combine dry ingredients, then add to the sugar mixture. Stir in apples and nuts.
Spread in a greased and floured 13 x 9 pan. Bake at 350ºF for 45 minutes.

Thursday, August 16, 2012

Apple Protein Pancakes

Good Morning... We love Pancakes at this house.  I was flipping through cook books this morning and saw a recipe that intrigued me in Hungry Girl, but wasn't quite right for me.  I adapted it to want I wanted and  had on hand.  This recipe received 3 stars in my house (my oldest isn't a pancake fan at all so no surprise that she wasn't thrilled).  

Apple Protein Pancakes
  • 1 1/3 cup old fashioned oats
  • 1/3 cup pancake mix
  • 2 eggs
  • 1/4 cup cottage cheese
  • 1 1/4 tsp Vanilla
  • 3 tbsp Sugar
  • 1 tsp Salt
  • 2 medium apples chopped finely
 Combine all the ingredients but the apples in the bowl
Add the apples and stir well.  You can add cinnamon as well if you like it
Preheat an electric skillet or a small cast iron or skillet and spray with butter
Make small pancakes on the griddle when it's hot by spreading the batter around, not too big or they will be hard to turn
Flip when set (about 3 minutes) and cook for another 2 minutes or so
Serve up and Enjoy

Wednesday, August 15, 2012

Wednesday... Quick Dinner with Bonus Freezer Recipe

Good Evening... I didn't get to blog yesterday between work and just the normal household duties.  I cheated and brought the kids home fast food between working a bit late and having to pick up prescriptions on base.  
Today is Wednesday, and on Wednesday evenings we go to church.  That means I have to have some sort of quick meal planned in order for us to have time to eat before church.  Today I took advantage of one of my freezer bags.  Every so often I buy ground beef in a large quantity (when it's on sale) and precook it for meals later.  I have two different mixes I make Italian (ground beef, onion, green pepper, and Italian Seasoning) and Mexican (ground beef, onion, green pepper, a dab of salsa, black beans, and taco seasonings).  I package it in Freezer bags in 2 cup quantities.  Then if I want a quick meal I have someplace to start.
Tonight I decided to go with Taco Salad.... Super easy, and super yummy!
I thawed one bag of the mexican beef, added some freezer corn, a bit more salsa and put it in a pan over medium to warm.  While that reheated I chopped some onion and some tomato.  Then I tore up some lettuce, mixed together some Salsa and Ranch Dressing for a Salsa Ranch and set out some chips and some cheese.  By now the meats warm and you can plate.
Layer the lettuce, chips, then beef, then tomato, onion, salsa, cheese and dressing.  Dinners on the table in about 10 minutes and everyone's happy.  It leaves plenty of time to make it to church.

Now for the bonus recipe...
Sammie named these Breakfast Flowers.  
I had some leftover sausage and egg scramble from Sunday that didn't get used up in the breakfast pockets.  
I used that and some store brand crescent rolls.  Lay the crescent dough out and roll out a triangle of it to make it a bit larger.
Then spoon some of the filling in the middle
Now grab all three of the corners and pull them upwards around the filling.
Then Twist the three corners together
This is where the flower name comes from.  Bake in a preheated oven for 12 minutes
Enjoy the fruits of your labor!  These can also be frozen and reheated two at a time for breakfast.
Have a great rest of your day!



Monday, August 13, 2012

Chicken noodle Soup - Part 2 of Lemon Basil Chicken

Okay so for me this is a planned dinner based off of leftover from my Lemon Basil Chicken in the crock pot.  Realistically you can make this with any leftover chicken, rotisserie chicken, or even those cans of chicken in the store. 
My girls love Chicken Noodle soup and since I'm feeling very congested today and I made chicken yesterday it was a perfect night for soup (or maybe, just maybe a pot-pie but the girls opted for soup).  
I gathered up everything I needed on the counter for you... but forgot the noodles for the shot.

I used my big pot and drizzled olive oil over the bottom and turned the heat on to medium.  Then I used my chopper and chopped up one whole onion and added it to the oil to saute.  Then I used my garlic press on 3 cloves of garlic (I love garlic) to add to the pot.  Next I took a handful of carrots (as much as you like) and chopped them up as well.  Into the pot with 2 stalks of chopped celery too....  Just saute till the onions are translucent.
Now add your pan juices from the chicken, remember I told you to save them.  If you don't have pan juices just use more chicken broth.  A quick tip on those pan juices, if you had them in the refrigerator over night then the fat has solidified on the top and you can spoon it off and chuck it in the trash. Now add 2 of the knorr chicken stock things (I swear I should buy stock in this company, I love those little stock things).  Add water till the pot is pretty full (leave room to add the meat and the noodles).  Now shredd up your chicken meat and add it to the pot as well.  I like a lot of chicken to my soup so I added a bunch, protein is very important.  Now bring it up to a boil, put the lid on and turn it down to a simmer.  Set a timer for 20 minutes to allow the carrots to soften up.  After the 20 min are up, take off the lid and turn the heat back up to high to bring it back to a rapid boil.  Add the noodles and stir.  Again my girls like a lot of noodles so I add the whole package of noddles.
 
Allow it to boil for however long your noodles need to cook (for the no yolk it's 10-12 min).  When your noodles are cooked your soup is ready to eat.  I usually have to add more liquid to the pot after I boil it, just make sure it's hot water and you stir it well.  If you add a lot of water add some more chicken bouillon or stock to keep your soup from being watered down.

  • Already cooked chicken (leftover, rotisserie or canned)
  • Chicken broth or stock (I use the knorr stock packet thing)
  • carrots handful of baby ones
  • 2 stalks of celery
  • onion
  • 3 cloves of garlic
  • olive oil
  • hot water
  • egg noodles
Saute your chopped onion, carrot, celery and garlic.  Add broth to the pot allowing room for the meat and noodles.  Shred the meat and add to the pot.  Bring to a boil, cover and simmer for 20 minutes.  Bring back to a rapid boil, add egg noodles and cook till tender.  Serve up and enjoy.



Home-made Pop Tarts


 So this morning it's all about the home made pop tarts....  I had planned to tweak the recipe a bit more and then blog it.  However when my girls declared them better than store bought this morning I decided not to wait.  I must add this recipe is NOT approved by all three girls, but the one who didn't care for them doesn't like Pop Tarts at all.  She's more of a savory girl then a sweet... thus the breakfast pockets yesterday.

The ingredients you need - pie crust, jelly, jam or other filling, and a bit of flour or cornstarch.

 I made my fillings first.  I spooned a large spoonful of flour into each bowl and then topped it with my filling ingredient.  Strawberry Jelly, Red Raspberry jam, and applesauce with some cinnamon sprinkled on top.
Then I stirred them up... Now this is not a step you have to do, but I wanted a thicker filling then just the jelly and of course the applesauce can be a bit runny.
 Then I rolled out my pie crust as close to a rectangle as I could get it. I squared it off and cut it into 6 semi equal parts.  Then I plopped some filling in each section and spread it being sure to leave an outer edge free of filling for sealing purposes.
Next I beat an egg white and spread it over all the exposed pie crust.  Egg white acts like glue here, helping the crust stick together.  Then I lay another pie crust over top and press it together all around the edges of the filling.  Use your pizza cutter and cut it into the same sections you already divided.  Next comes the part where I made an error... I was out of parchment paper and decided that tin foil would work just as well.  Perhaps it would have if I had bothered to spray it down with oil.  I didn't.... You will see the error of my ways (or you may have last night) in a minute.  Regardless, Move each tart to the foil or paper lined tray (use the PAPER!! Or spray the tinfoil with cooking spray) then seal the edges with a fork (just like a pie crust).   Use the tines of your fork to prick holes all over the top of the filling.  You don't want the steam to make it into a pillow instead of a flat pop tart.  
Place them in a preheated 350 degree oven and bake for 20 minutes or until nicely browned (not too brown though cause you are going to toast them later).  Then remove them from the cookie sheet to a cooling rack
see what a lack of parchment paper, or oil spray will do?  It made it easy to sample last night though :)
Here are the finished Pop-Tarts...  I choose not to frost mine because we don't like super sweet things.  If you wanted to frost them you could mix together some confectioners sugar and some milk to make a glaze to frost them with.  If you want a hardened glaze (more like the traditional Pop Tart) stir in some corn syrup too.  Just search a sugar cookie frosting and you will find one to meet your needs.  
Now... my girls loved them toasted and untoasted this morning.  I do plan on trying my hand at a home made pie crust version because I would like to have more than 6 from a package of pie crusts.  Although my version allows me to control the sugar and the filling (by choosing no sugar added jelly etc) it doesn't save any money using the store bought pie crust.  I will post an update when I have one...
 

 
 





Sunday, August 12, 2012

Lemon Basil Chicken part 1

So I saw a blog post earlier this week (I think it was on Skinny Ms) for a lemon Chicken crock-pot.  It sounded good but I wanted more....  I'm all about the planned left-overs, the freezer meal option etc.  I took the base recipe and made it my own.
The girls and I just ate dinner and it got 4 thumbs up (meaning everyone likes it).
This was the final plate, with a small dish of melon on the side.  We are trying to eat the diabetic plate way here most nights (not always of course).  This means we use a 9 inch plate (these are fiesta buffet plates).  Then you divide it in thirds.  One third is meat, one third is starch, one third is veggie.  It's not a perfect system, but it does mean we get a decent serving of fruit and veggie at most meals.  I'm always trying to make the food healthier (except for when we indulge).

I started this meal this morning before church.  I put a package of baby carrots in the bottom of the crock pot, added some baby potatoes from our farmer box, then I added the meat.  Now if you are making just one meal then you would only add one package of chicken.  I planned on leftover chicken for another meal.  I added one package of boneless skinless thighs, and one package of boneless skinless breasts.  Then I mixed one knorr chicken stock thing (those lovely little packets that make 4 cups of stock) with 1 cup of hot water from the sink.  I poured this over the chicken.  Then I poured 3/4 cup of lemon juice on top (this makes a fairly lemony chicken so if you aren't a fan of lemon reduce the amount you use!).  Next I sprinkled basil and dill over that.  I meant to add some salt and pepper but forgot.  I'm kind of glad I did because it tastes fine this way and the extra salt wasn't necessary.  Then I put the top on my crock and headed to church happy in the knowledge that dinner would be ready at dinner time and I wouldn't need to mess with it again till I was ready to finish it up.  Of course as you all saw from my earlier post that didn't keep me out of my kitchen :)

 About 10 min before I wanted to serve up I used kitchen tongs and removed the meat, veggies and potatos from the crock pot to get to the juices.
Then I used some of the juices from the crock pot to make a gravy in a small saucepan.  Do you know how to make gravy?  It really isn't as hard as many people think.  You just take your pan juices and put them in a pot.  Reserve a small amount to the side and add a spoon full of flour and whisk it together.

Then you whisk this into the pot on the stove and bring it to a boil.  I use a fork instead of a whisk in an effort to prevent lumps.  You can buy a special flour for gravy (I think it's called Wondra?) but I don't do that.  Once it's come up to a boil let it go for a minute or two and then turn it off to let it finalize.  Now you have gravy.  If you don't know how to make gravy I bet money you can youtube it and see a video that is better than my directions.

Then you plate it... Some chicken, some potatos smashed open, some carrots.  Spoon the gravy over the meat and the potatoes, dish up some fruit and enjoy yourself!

Now wait a minute before you throw out the juices in that crock-pot!  You are going to need it for tomorrow night's dinner (or later in the week of course).  After everyone is full package up your left-overs into the fridge.  Keep the juices separate with a lid, the meat in another container too.  You can mix the other veggies if you want.  Tomorrow you are making chicken noodle soup :)

Ingredients (to include for the soup)
  • 1 bags baby carrots
  • baby potatoes (new or idaho... mine came from my farm box) in amount needed for dinner
  • 1 package boneless skinless chicken breast
  • 1 package boneless skinless chicken thighs
  • knorr chicken stock (or a can of chicken broth)
  • 1 cup hot tap water (if using knorr chicken stock, omit if using broth in a can)
  • 3/4 cup lemon juice 
  • Dill and Basil (to your taste)
  •  Soup Ingredients
  •  Carrots (to your taste, I use about half a bag plus my leftovers)
  • onion
  • chicken stock
  • egg noodles
  • seasoning
Lemon Basil Chicken Instructions
In the morning place carrots in the bottom of the crock-pot.  Add the potatos.  Layer chicken on top.  Mix the chicken stock with the water and pour over top.  Pour Lemon juice over that.  Then sprinkle with the basil and dill.  Cook on low for 8 hours
Remove from Crock and use pan juices to make a lemon gravy if desired.  Save the leftover cooking juices, meat and veggies for tomorrow's soup.

Enjoy





Homemade Breakfast Pockets

So my oldest loves breakfast Hot-Pockets, she would eat them or something like them every single school morning if she could.  I love that they are so quick for her in the morning and if I keep them in the freezer I know that she will actually eat before school.  With school starting in a few weeks I decided to try my luck at making a version of them at home.  My goals were to save money, and to make them a little healthier.  Now I will say that if I had taken the time to make my own homemade sausage and pizza dough crust it would have saved even more money but spent more time.  Some days I feel like making things from scratch, today was not one of those days...  So my ingredients were
  • 1 lb pork breakfast sausage
  • 1 dozen eggs
  • 1 large spoonful of sour cream (sorry I didn't think to measure)
  • a large glug of milk (eyeball it in your scrambled eggs)
  • salt and pepper to taste
  • dash of tabasco
  • shredded cheddar cheese (2 large handfuls)
  • thin crust pizza dough
Now today I made the scrambled eggs and sausage for breakfast before church.  I heated up my big ol cast iron skillet (I LOVE cast iron skillets, I may even create a whole blog post about cast iron and it's uses and how to care for them) and once it was warm (medium heat) I added the pork sausage.  I broke it up with my spatula and browned the meat till it was cooked through.  While it was cooking I grabbed a bowl and added 11 eggs to the bowl,  then a added a large spoonful of sour cream, a glug of milk (sorry I have never in my life measured the milk I added to make scrambled eggs... I just add till the ratio looks right) and some seasoning.  I then added a couple of splashes of tabasco and whisked it all together.  When the sausage was done cooking through I turned my skillet heat down to medium low, then I poured in the eggs.  I used my spatula to lift the sausage and allow the eggs to run underneath.  When they were almost cooked I sprinkled all that yummy cheddar cheese to the top (use more or less as you like).  When they were good and set up (don't leave them wet or it will cause problems later) I served them up to the kids before church and then put the rest in a bowl in the fridge.  After church I turned my oven on to 350.  Then I got my ingredients back out of the fridge.
I rolled out the pizza crust on some waxed paper and then cut it into 6 sections.  I brushed a beaten egg white on the crust and then mounded some of the egg mixture on one side of the dough.
Then I folded the dough over the top and rolled the edges to seal them.
Then I used a fork to poke a few steam vent holes in the top crust.  I put them on a foil lined baking sheet and popped them in the oven.  I baked them for 20 min (adjust times based on your oven) and then pulled them out.  Put them on a cooling rack to cool and waited 5 min to try one. 
I thought they were great, and more importantly my daughter said they were too.  I might try adding a slice of cheese to the top of the egg mixture next time because she said she would like more cheese.  I'm going to wrap them in waxed paper once they cool and then put them in a freezer bag to store.
For school morning I will have her either put it in the toaster oven or the microwave and reheat it.

The pop tarts I mentioned on Facebook were also made today, but they stuck to the tinfoil (discovered I was out of parchment paper).  I will post that recipe later on in the week...


Coming this week.... Lemon Basil Chicken in the Crockpot, Ozark Apple Pudding (ie cake), Pop-tarts and whatever else I decide to whip up





New Day...

I have decided to revamp my blog in case you haven't noticed...  I have been sharing my recipes on facebook for awhile and decided that this was just as easy.  So I will be posting pictures and recipes on here as I come up with them, adapt them or try them.  I will try to have guest posters occasionally as well (for example my good friend Brenda is looking to adapt some of them for diabetics).  Feel free to comment on whatever you like and if you want to post a recipe that if just fine too.
I will be focusing on Freezer meals right now, I'm trying to get my freezer loaded up with easy meals and back to school lunch and breakfast ideas.

Right this minute I have Lemon Basil Chicken in my Crock Pot, ozark apple pudding in my oven and the ingredients for my homemade pop tart experiment sitting here waiting for me to give it a go.  Follow along with me