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Wednesday, October 22, 2014

Bite Sized Happiness

Recently our school had some special visitors.  I was honored to be asked to make something for these special folks. Being on a Monday when they were expecting a breakfast of sorts, I went for it. I thought I would make something easy and bite sized.  BAP, SSP and my wonderful taste testing husband tried these...."these are great; can we have more?" Too bad I had to share. I will try and make them again soon.

Mini Quiches
adapted from: http://sarahscucinabella.com/2012/08/28/mini-bacon-egg-and-cheese-bites/

2 pkgs )15 cups each) mini Phyllo cups
1/4 pound pork sausage, browned with 2 T minced onion
1/4 cup shredded cheese (finely grated)
2 large eggs
2 T milk

Preheat oven to 350.  Place cups onto a Parchment lined baking sheet. Put a small amount of meat and onion mixture in all cups.  In a measuring cup with a spout mix together the eggs and milk. Pour a small amount in each cup until all cups have a little in them.  Bake for 11-14 minutes. Remove from oven and let cool.  Top with a sprinkle of cheese.  Cool completely if serving later and refrigerate or serve warm immediately.

Sunday, October 19, 2014

Comforting Food...

I have always loved a rich and creamy Chicken Alfredo. Today, since we had many things going on this afternoon/evening, I thought I would make something easy in the crockpot. I was thumbing through my cookbooks and found a delicious recipe.

Crockpot Chicken Alfredo
adapted from: Fix It and Forget It

4 chicken breast halves
1 1/2 jars (16oz total) Alfredo sauce
1 can cooked chicken, drained
1/2 bag frozen spinach.

Place 1/2 jar of Alfredo sauce in the bottom of a greased cropot. Add chicken; top with remaining sauce  Cook on LOW 8hours.  Add canned chicken and spinach; stir. Cover and cook for an additional 25minutes.  Serve over pasta, rice or biscuits.

Friday, October 17, 2014

Miracle of Miracles...

The other day Mom asked me to make potato salad...not just any potato salad but this recipe.  It ended up being perfectly seasoning and textured amazing.  Though I was a bit skeptical in making this recipe, it was outrageously delicious.

Ree's Perfect Potato Salad
adapted from: http://thepioneerwoman.com/cooking/2009/06/fourth-of-july-week-perfect-potato-salad/

5lbs potatoes, cut up into chunks
5 hard boiled eggs
7 green onions, diced fine
8 dill pickles, sliced and diced fine
1 1/2 cups mayonnaise
4T mustard
2 T dill pickle juice
1 t salt
1/2 t black pepper


Place potato chunks in a large pot. Cover with water and boil for about 20-25minutes until tender. Drain off water.  Mash (or process through the ricer) potatoes and eggs into a large bowl. Toss in onions and pickles.  In another bowl combine salt, pepper, pickle juice, mustard and mayo.  Stir to mix in with the potato/egg mixture.  Chill at least 6hours. Longer the better.

Saturday, October 11, 2014

Oh My How It Burns

A couple years back a friend was giving away some horseradish roots. I jumped at the chance to dig some up and put it in our garden. I am glad that we have it in boxes (needless to say, it has overflowed the box).  Last year we tried making the delicious condiment from it but it failed. However my brother and I last weekend tried it again.  He peeled and chopped the root. I grated/pureed it in my food processor OUTSIDE on the deck (my brother warned me that it would burn/blind me if I did it inside).

Horseradish Sauce (made easy)
adapted from: http://www.simplyrecipes.com/recipes/how_to_prepare_horseradish/

8-10 inch piece horseradish root, peeled
2 T water
1 T vinegar
salt

Grate root OUTDOORS, if possible, in a food processor.  Next return shreds to food processor with the blade attachment.  Add water and vinegar.  Grind up really well.  Pulse.  Stain off excess liquid. Place in pint jars; refrigerate.

Monday, October 6, 2014

Wild Sweet Boy

Today is SSP's 4th birthday.  Since he has figured out his birthday is coming, he has been asking how many more days or if he can put X on his birthday list.  He is so excited!  On our birthday we pick a favorite meal and dessert.  SSP has picked hamburgers (aka cheese boogies).  I found this dessert recipe while reminiscing about it when figuring out ideas.

Poke Cake
adpated from: http://flouronmyface.com/2013/01/jello-poke-cake-retro-recipes-sundaysupper.html

1 box white cake mix (made according to package directions
2 1/2 cups boiling water mixed with 1 (6oz) lime gelatin
1 tub cool whip

Cool cake completely.  Once cooled poke holes all over.  Pour jello water over cake.  Cool, layer and frost with cool whip.  Store in the fridge overnight (at the very least several hours).

Saturday, October 4, 2014

Tasty Tasty...Crockpot

Previously when I have made chicken in the crockpot, it has disintegrated and smelled like someone has gotten sick in the pot and then cooked it.  However this time the chicken was tasty and delicious. BAP and SSP loved the "dragon meat."

Lemon Garlic Chicken
adapted from: http://www.number-2-pencil.com/2013/05/23/slow-cooker-lemon-garlic-chicken/

4 lemons (3 cut in half with the ends sliced off and the other one sliced thinly)
2 heads garlic, sliced in half
1T steak seasoning
1/2 t dried thyme
4.5lb chicken, cleaned out and patted dry

Place garlic and the halved lemons in the bottom of the crockpot.  Place other lemon chunks inside the chicken.  Sprinkle steak seasoning and dried thyme on top of chicken.  Cook chicken chicken on HIGH for 4hours (until chicken reaches 165).  Let chicken rest 15minutes.  Serve with mashed potatoes and steamed broccoli.

Thursday, October 2, 2014

Angels Among Us


Today we celebrate the feast of the Guardian Angels.  As we were growing up Mom and Dad instilled in us that our Guardian Angel should be our best friends.  I have always loved this image and is how I imagine our Guardian Angel always at our side. As a small child my husband and I learned this prayer. BAP and SSP are learning it now.  Today Mom reminded me that growing up we made Angel Kisses for this special feast day.

Angel Kisses
adapted from: http://catholiccuisine.blogspot.com/2014/10/angel-kisses-for-feast-of-guardian.html

2 egg whites, room temperature
1/8 t salt
1/8 t cream of tartar
1/2 cup sugar
peppermint/vanilla extract, optional
mini chocolate chips, optional

Preheat oven to 225 and line a cookie sheet with parchment paper.  In a large bowl add egg whites, salt and cream of tartar.  Beat the heck out of this (using an electric hand mixer or countertop mixer) until stiff peaks form.  Slowly add sugar.  Fold in peppermint/vanilla extra and mini chocolate chips, if desired.  Pipe small peaks on to cookie sheet. Bake for 1.5hours. Prop open oven and let cool completely.