Welcome Fellow Food Enthusiasts

Wednesday, January 28, 2009

Egg & Sausage Casserole

Mmmmm. Double Mmmmm... Because this tasty casserole is nothing short of a delicious miracle (I'm really hungry right now...can you tell?). I've had this recipe for years, but finally made it a few weeks ago and am so glad that I did. My little family gives this quick dish 5 stars.


1 pound pork sausage
1 (80z) pkg refrigerated crescent roll dough
8 eggs, beaten
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
1 tsp dried oregano


1. Place sausage in a large, deep skillet. Cook over med-high until evenly brown. Drain, crumble, and set aside.
2. Preheat oven to 325 degrees & lightly grease a 9x13 baking dish
3. Line bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage. In a large bowl mix the beaten eggs and cheeses. Season the mixture with oregano, and pour over the sausage and crescent rolls.
4. Bake 25-30 min.

Time: Prep-time = 15min + cook-time = 25-30min....ready in approx. 50 min.
Serves: 8-10*

*Make less by halving the entire recipe and using an 8x8 baking pan instead (that's what we did and it served two adults and one child. We had seconds okay?)

Monday, January 19, 2009

sweet potato and canadian bacon hash

4 C. diced pealed sweet potatoes
2 C. Diced red potato
2 Tbls. EVOO
1 C. diced Canadian bacon
2/3 C. chopped green onion (i use regular onion)
1/4 tsp. salt
1/2 tsp. celery seed
1/2 tsp. ground pepper
1/8 tsp. nutmeg
1/4 C. fat free, less-sodium chicken broth
1 Tbls. apple cider vinegar

Place potatoes in saucepan and cover with water. Bring to a boil. Reduce heat, and simmer 5 minutes. Drain. ***to avoid mushy hash, dont boil too long, take potatoes out while they're still al dente.
Heat oil in a large nonstick skillet over medium heat. Add bacon, cook 4 minutes, stirring frequently. Add bell pepper and onion, cook 2 minutes. add potatoes, salt celery seed, pepper and nutmeg. cook 4 minutes stirring gently. Stir in broth and vinegar. Toss gently until all liquid is absorbed.

Serving size 1 Cup. (makes 6 servings)
207 calories, 6 fat grams

vanilla cupcakes.

this recipe from martha stewart makes super-moist cupcakes. they are much more substantial than the ones you make with a packaged cake mix. {makes 24 cupcakes}


3 cups flour
1 1/2 teaspoons baking powder
3/4 teasopoons salt
12 Tablespoons butter, room temperature {1 1/2 sticks}
1 1/2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 1/4 cups milk


Heat oven to 350 degrees. Line cupcake pan with paper liners; set aside. In a medium mixing bowl, whisk together flour, baking powder & salt. In another mixing bowl, cream butter and sugar until light and fluffy, about 4 minutes. Add eggs one at a time, mixing until incorporated and scraping down sides of bowl, beat in vanilla.

Add flour mixture and milk alternately, beginning and ending with flour. Scrape the sides and bottom of bowl to assure the batter is thoroughly mixed. Divide batter evenly among liners, filling papers about 2/3 full. Bake on the center rack of the oven until tops spring back to touch, about 20 minutes. Transfer to a wire rack to cool completely.

Frost, decorate & enjoy!

Thursday, January 8, 2009

Pork Chops with red peppers and artichokes

2 tsp. olive oil
cooking spray
4 thin sliced pork chops ( i used 2 and cut them in half width wise)
1/4 tsp. dried Italian seasoning
2 cups red bell peppers sliced into strips
1 C. fat free, less sodium chicken broth
2 TBS. tomato paste
1/4 tsp. thyme
1/4 tsp sage
1 (14oz) can artichoke hearts, drained

heat the oil in large nonstick skillet coated with cooking spray over medium heat.
sprinkle the pork with Italian seasoning, S&P. Add pork and cook 1 minute on each side or until lightly browned. Remove pork from pan. Add bell peppers to pan and saute 2 minutes.

combine the broth, tomato paste, thyme and sage in bowl and whisk to dissolve.

Return pork to pan, add broth mixture and artichoke hearts. Cover, reduce heat and simmer 8 minutes or until pork is done.. remove pork from pan and keep warm. Increase heat to medium-high, cook 2 minutes or until slightly thickened. Spoon the artichoke mixture over the pork.

calories 245 fat 6.3 protein 29.8


Chicken Elegante

This is one of our family favorites, and it's quick and easy.
all you need is...

1 package chip beef (I just buy the store brand kind)
4-5 chicken tenders (depending on how many people you have,
you may add more)
1 can of cream of mushroom soup
8oz of sour cream
Salt and Pepper to taste

Grease pan and line it with the chip beef, lay chicken over the beef (you can leave chicken frozen). In a bowl mix 8oz of sour cream with can of cream of mushroom soup. pour the mixture over the chicken and sprinkle with salt and pepper. I put a few tablespoons of butter as well.

Cover and bake @ 325 degrees for 2 hours. Serve with rice or potatoes, use the sauce for gravy.

Monday, January 5, 2009

breakfast quiche

my sister-in-law used this recipe for their ward christmas party. she also made it for the family over the holidays and it is sooooo delicious.

breakfast quiche

10 eggs
1 lb grated cheese
1/4 tsp. salt
1 c cubed ham
1/2 lb melted butter
16 oz cottage cheese
1/2 green pepper, diced
1 tsp baking powder
1/2 c flour

beat eggs until light and lemon color {10 minutes}. stir in flour, baking powder, salt, cottage cheese, green pepper {if desired} and melted butter. stir in grated cheese last. bake in greased 9x13 pan at 350 for 35 minutes.

*this serves 12-14. you may want to half the recipe and use a smaller pan if you're serving fewer people. it's very rich... a little goes a long way!

*you can buy pre-cooked, cubed ham in the deli section at walmart {by the real meat, not the sandwich meat}

Friday, January 2, 2009

Rice 'n Chicken Wraps

This is probably one of my faves for sure. I got this recipe out of a "5 ingredients or less" book . . . it's so super easy and tastes wonderful.


1 can of chicken (or if you're feeling zealous, you can cut up your own cooked chicken)
1 box UNCLE BEN'S Fast Cooking Long Grain & Wild Rice (it's a small orange box)
1/2 - 3/4 cup of ranch dressing (I make mine from the Hidden Valley Ranch packet)*
Lettuce (optional)
Tortillas (I dunno, like 6-8)


Prepare rice according to box instructions, add chicken, let simmer with rice until thickened. Stir in ranch. Spoon some into a warm tortilla (top with lettuce if wanted), and tada! That's it.

Serves: about 4 people (great as leftovers too!)
Time: 15 minutes

*FYI: if you decide to make your own ranch, like me, using the Hidden Valley Ranch packet...take the time it takes to make that into consideration. It needs to sit in your refrigerator for 30 minutes so it can thicken.