Friday, May 29, 2009


I got this recipe off and it was so good. I love that it can use up leftovers too! Instead of just making it to freeze I made two and put one in the freezer and baked the other for dinner. It took a long time to finish cooking in my oven but that could just be my oven's temperature issues. I used half a pound of "bulk" sausage, frozen spinach and half cheddar/half mozzarella. Everyone loved this except Corrine and I didn't even have her try it...she just had a sandwich for dinner instead:)

Quiche in a Bag (Oamc-Freezer Cooking) Recipe #290442

50 min 10 min prep


1 cup meat, any diced and browned (such as bacon, ham, chicken, sausage etc)
3/4 cup vegetable (thawed chopped spinach, broccoli, chopped green pepper)
1 cup cheese, shredded
1/4 cup onion, diced
1 cup milk
4 eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Tabasco sauce (use 1 tsp for a spicier kick)
1/2 cup whole wheat flour
2 teaspoons baking powder
Combine meat, vegetable, cheese, and onion. Place this mixture in a labeled 1-gallon freezer bag.
With a mixer or blender, combine the milk, eggs, Tabasco sauce, flour and baking powder.
Pour into the bag with the meat/vegetable mixture.
Seal and freeze.
To serve, thaw completely. Shake bag well and pour into a spray-treated or greased deep dish pie plate or quiche pan.
Bake at 350º for 35-45 minutes, until lightly browned on top and well set in the center.
Cool about 5 minutes before serving.

Thursday, May 28, 2009

Crispy Salsa Chicken

4 small boneless skinless chicken breast halves (1 lb.)
1 pouch SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup KRAFT Shredded Monterey Jack Cheese
Make It!
HEAT oven to 400ºF.

COAT chicken with coating mix as directed on package. Place on baking sheet.

BAKE 20 min. or until chicken is done (165°F).

TOP with salsa and cheese. Bake 5 min. or until cheese is melted.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp

Tuesday, May 26, 2009

Pretzel Dessert

We all loved this! Hunter and Corrine called it their new favorite:)

2 cups finely crushed pretzels
3/4 cup butter, melted
8 ounces cream cheese

1 cup sugar
1 pint whipping cream
1 cup powdered sugar
1 cup pie filling (strawberry, blueberry, cherry, etc)
1In a 9x13 glass pan, combine pretzels, sugar, and butter; pat into bottom of pan.
2In a separate bowl, whip cream until fluffy and stiff.
3In a separate bowl beat cream cheese until smooth then add powdered sugar. Add whipped cream.
4Spread mixture evenly over crust. Refrigerate for 1 hour. Spread pie filling over cream cheese mixture. Refrigerate at least 2 more hours.

Beef Casserole

I've been loving stew beef so trying different recipes. This ended up being pricey with the mushrooms and was good but not good enough for the price.

Cook Time: 1 hour, 30 minutes
2 pounds stew beef, cut into 1-inch cubes
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
8 ounces sliced mushrooms
1 can (14.5 ounces) diced tomatoes
1 large bay leaf
1/4 teaspoon ground allspice
1 cup red wine
1/2 cup heavy cream
Preparation:Combine flour, salt and pepper. Dredge or toss beef with flour mixture. Heat butter in a heavy skillet; brown beef cubes. Add tomatoes and mushrooms and cook for about 4 minutes longer; add bay leaf, wine, allspice. Bring to a boil. Transfer to a 1 1/2-quart casserole; cover and bake at 350° for 1 to 1 1/2 hours, or until beef is tender. Stir in cream and bake 10 minutes longer.

Monday, May 25, 2009

Steak tips over rice

This was one of Mandi's choices for her week and was originally from southern plate. This was really good and you can't get much easier! I want to add salt next time and I used glass jars of gravy instead of cans to get around msg. I'll add a picture next time I make it.

1 Package Stew Meat
1 Can Beef Gravy
Rice, prepared according to package directions
Place stew meat in slow cooker, cover with beef gravy. Cook on low, 7-8 hours or on high 3-4 hours. Serve over hot rice.

Thursday, May 21, 2009

Pasta and smokie bake

I got this recipe from Shar and it was easy and so good

1 lb smokies, cut into small bites(I bought lil' smokies...14 ounce package)
1 jar (15 oz) spaghetti sauce---think mine was bigger
1 bag of pasta, cooked and drained--I think I used a 12 ounce box
1/3 cup grated Parmesan cheese
2 cups shredded cheese--I used cheddar
preheat oven 350 degrees
in greased qt baking dish combine
smokies (cook if needed, most are precooked) , sauce, penne pasta and parmesean cheese.
top with shredded cheese.
bake for 15-20 minutes

Mediterranean Mozza Chicken

This was soooo good! I'd been craving zucchini too:)

What You Need!
4 small boneless skinless chicken breast halves (1 lb.)
1 red onion, halved, sliced
1 zucchini, chopped
1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
1/2 cup halved grape or cherry tomatoes
1/2 cup pitted black olives
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
Make It!

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover skillet with lid. Cook 5 to 7 min. on each side or until chicken is done (165ºF), adding onions and zucchini after 5 min.

ADD dressing, tomatoes and olives; cover. Cook on medium-low heat 2 min. or until heated through.

STIR mixture. Top with cheese; cover. Cook 2 min. or until cheese is melted.

Wednesday, May 13, 2009

Beef tips

This was sooooo good! I even got compliments from Corrine *gasp* This is recipe #17990 on recipezaar.

Beef tips
2 lbs cubed beef stew meat
1 onion, chopped
1 package brown gravy mix
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 cups water
3 tablespoons vegetable oil
1 teaspoon garlic
1 teaspoon salt
1 teaspoon ground pepper
1 cup water
In a large skillet, heat oil over high heat.
Saute the onion until translucent.
Add stew meat and cook on high heat until meat is browned on all sides (3-5 minutes). Pour 2 cups water, soy sauce, and worcestershire sauce into the skillet.
Stir in garlic powder, salt and pepper.
Bring to boil and reduce heat.
Cover and simmer for 1 1/2 to 2 hours.
Then combine the gravy mix with 1 cup of water, mix thoroughly and stir into the meat. Bring to boil, stirring frequently until it slightly thickens.
Serve over egg noodles.