Philly Cheese Steak Quesadilla

 

1 pound beef top sirloin thinly sliced

1 small onions sliced

1 green bell peppers sliced into strips

1 cup BBQ sauce (your choice) optional

8 (10 inch flour tortillas

2 c shredded cheddar cheese

Preheat oven to 425º. Heat skillet over med. heat. Season beef with salt and pepper, cook until browned, stirring occasionally.  Add onions and pepper to beef and cook until softened. ***Pour BBQ sauce and simmer until sauce is slightly reduced.

Lay 4 tortillas on a baking sheet and top each with beef mixture and cheddar cheese. Place another tortilla on top of the cheese.Butter top and bottom of tortilla to make it crisp up. Bake  for 10 minutes to crisp, then flip and cook until the cheese is melted. Plate, slice into wedges for easy handling and enjoy

**IF you prefer you can use hamburger (beef is expensive) and cut the recipe in half too. 

****I don't use the BBQ sauce.

** A fry pan works well if you don't want to use the oven.

Mexican Rice Casserole

1 lb Hamburger

1 small onion diced

Salt and pepper

2 Tble. Taco seasoning

1 tsp garlic powder

1 c long grain white rice  

1 1/2 c beef broth or bouillon 

1 15 oz can of corn, drained

8 oz tomato sauce

1/2 c salsa of your choice

1 c shredded cheddar cheese

Fry hamburger and onion, salt and pepper in large skillet until beef is no longer pink. Drain grease.

Return the pan to the stove and add garlic powder and taco seasoning.

Stir in the rice, broth, corn, tomato sauce and salsa.

Bring to a boil, cover and reduce heat and simmer for 18 to 20  minutes or  until the rice is tender. If more liquid is needed to get the rice cooked well, add a little more beef broth.

Top with the cheese and cover for 2 to 3 minutes until cheese is melted. Serve.

Recipe found on Pinterest. 

Sausage Egg casserole

 

8 to 10 large eggs scrambled with a whisk or fork

1 cup shredded mild or sharp cheddar cheese

1 tsp salt 

1/4 tsp pepper

1 pound ground sausage

2 slices dried bread 

2 cups milk

2 Tbs finely chopped onions or more if desired

Preheat oven to 350º. Grease a 9 x 13 pan.

Fry sausage with onion until sausage is crumbly and no longer pink. 

Dice bread into small cubes.

Scramble eggs in mixing bowl, stir in milk.

Add remaining ingredients to mixing bowl and stir well. Pour into prepared pan and bake for 30 to 45 minutes.

*** Milk can be substituted for half milk and half cream or half and half for a richer texture.

*** Chopped green /red peppers can be added

*** Recipe can be cut in half. It also freezes well.

Cinnamon Roll cake

 This recipe can be cut in half. In the summer I only make half recipe so the pan fits in my air fryer oven.

Cake base

3 cups flour

1/4 tsp salt

1 cup sugar

4 tsp. baking powder

1 1/2 cups milk

2 eggs

2 tsp good vanilla (I use Mexican)

1/2 cup butter, melted

Topping

1 cup softened butter

1 cup dark brown sugar ( light will work too)

2 Tbs flour

1 Tbls cinnamon

Glaze

2 cups powdered sugar

5 Tbls milk

1 tsp good vanilla

Preheat oven to 350º. Butter a 9 x 13 pan.

Mix all the cake base ingredients together, except the butter. Add melted butter last and then pour into your buttered cake pan.

Mix  the topping  ingred. together in a small bowl. Drop by small spoon over the base as evenly as you can get it. Take a butter knife and swirl it into the base. Do not over mix.

Bake at 350º for 28 to 30 minutes

 

Make the glaze while the cake is baking and set aside.

Remove the cake from the oven and spread the glaze over the cake while still warm.

CHICKEN CAPRESE

 

• 1/2 cup ap flour
• 2 large eggs
• 1 cup panko bread crumbs
• 1 1/2 tsp  salt, divided
• 1/2 tsp  black pepper
• 1/2 tsp garlic powder
• 2  Boneless Skinless Chicken Breasts, pounded into 1/2 in thick
• 1/4 cup olive oil
• 8 oz  mozzarella cheese, sliced  (we like pepper Jack)
• 1 Tbls balsamic vinegar or lemon juice
• 1/4 cup fresh basil leaf, torn into bite size pieces (optional)

TOMATO SALAD

• 1 pt cherry tomato, quartered or halved
• 1 Tbls olive oil
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 Tbls balsamic vinegar or lemon juice

• Make the Caprese chicken: Add the flour to a large plate. Beat the eggs in a large shallow bowl. On a separate large plate, mix together the bread crumbs,1/2 teaspoon salt, the pepper, and garlic powder.
• Season the chicken breasts with 1/2 tsp salt each. Dredge in the flour, then dip into the eggs, letting an extra drip off, then coat in the bread crumb mixture.
• Heat the olive oil in a large cast iron skillet with a lid over medium-high heat. When the oil is shimmering, add the chicken in the pan and reduce the heat to medium-low. Fry the chicken, uncovered, for about 5 minutes, or until the bottom is deep golden brown. Flip the chicken and arrange the sliced cheese on top. Cover the pan and cook for 3 minutes, or until the cheese starts to soften. If covered too long the cheese will no longer be on the chicken.
• Pour the tomato salad on top of the chicken breasts, letting some of the tomatoes slide into the pan around the chicken. Cover again and cook for another 2–3 minutes, until the internal temperature of the chicken reaches at least 165°F (75°C) and the tomatoes are warmed through.
• Transfer the chicken to a platter and top with the tomatoes.  
• Drizzle with the balsamic vinegar and garnish with the torn basil.

Dump Cake

 

Caramel Apple Dump cake

2 cans apple pie filling or cherry or blueberry

1 box yellow cake mix

2 sticks of butter, melted

1/2 cup caramel sauce 

1/2 tsp cinnamon

1/2 cup chopped pecans (optional)

In a greased 9 x 13 pan, mix pie filling and caramel sauce. If using the cinnamon, add now

Spread evenly in the pan.

Pour the dry cake mis directly on top of the pie filing spread evenly.

Top with melted butter and pecans. Pecans are optional. 

Bake at 350º for 45 to 50 minutes or until the top is golden brown and the filling is bubbly around the edges. 

Serve topped with whipped cream.

*recipe and picture found on Just Sayin

Breakfast Casserole

 Bacon Breakfast Casserole

3/4 to 1 bag tater tots

Salt and pepper, to taste

1 small onion or 1/2 large onion, diced

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1 pound crisp bacon, crumbled

8 eggs

2 cups milk

3 cups cheddar cheese ( l like pepper jack)

PREPARATION

In a 9×13-inch casserole, add the tater tots.

Salt and pepper to taste. Bake in a preheated 400°F oven until tater tots are golden brown. Remove from oven and set aside.

Lower oven temp to 350°F.

In a mixing bowl, add 8 eggs, 2 cups milk, and 3 cups shredded cheese. Mix well and set aside.

In a frying pan, fry bacon until crisp, then crumble. Discard all bacon grease except 1 tablespoon for sautéing. Add the onion and peppers in the same fry pan as the bacon, saute the diced onion and peppers until soft.

Layer the onions and peppers on top of the pre cooked tater tots. Layer the bacon crumbles on top of the onions and peppers. Pour the egg and cheese mixture over the bacon layer. Cover with aluminum foil and bake in a pre heated 350°F oven for 45 minutes. Uncover and bake for an additional 30 minutes.

**Recipe from: Recipe for Family, on Facebook

Amazing Vegetable dip

 Amazing Veggie Dip

 1 cup sour cream

1 cup mayo

1/2 Tbls Parsley

1/4 tsp garlic powder

1 Tbs onion flakes

**1/2 teaspoon seasoning

1 Tbls parmesan cheese

1/2 tsp sugar

4 ounces shredded mozzarella 

Combine all except mozzarella.

Fold in the mozzarella cheese and put in fridge for 2 hours or more to blend the flavors well.

Serve with veggies and or crackers.

**Seasoning – It’s amazing with a southwest spice mix for a little Mexican flavor. Also with garlicky seasoning like the 21 salute (available at Trader Joe’s), Sweet Onion and Herb, Garlic and Herb. Use what you like.

***Southwest seasoning blend

8 tsp cumin

8 tsp chili powder

4 tsp oregano

4 tsp smoked paprika

4 tsp coriander (I don’t use)

4 tsp onion powder

1 TBLS garlic powder

1 tsp black pepper

1/2 cayenne pepper more or less (to your taste)

Mix all ingredients together in a jar and store in a cool dry place.

White Chocolate Chip cookies

 

• 
  
  
  
• Mrs. Fields white chocolate chip cookies

Preheat oven at 350º

• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter softened
• 3/4 cup white sugar
• 3/4 cup firmly packed brown sugar
• 1 1/2 teaspoons vanilla
• 2 eggs
• 2 cups white chocolate chips
  
• In smaller bowl, mix flour, baking soda and salt. Set aside.
• In a larger bowl, mix sugar, brown sugar, softened butter and eggs until completely combined. Add the vanilla. Mix well and then add the flour mixture.
  
• Stir in the white chocolate chips.
• Cover a cookie sheet with parchment paper. Using a scoop, drop cookies onto cookie sheet. If Large cookies take 12-14 minutes. Smaller cookies take 9-11 minutes.

• Leave them on the tray for 5 minutes then transfer to a cooling rack.

Notes

Yields 4 dozen medium (regular sized, 1.5 TBSP scoop) cookies or 2 dozen large (3 TBSP scoop) cookies.

Vegetable Cream Cheese Dip or spread

 

1 - 8oz bar of cream cheese brought to almost room temperature (do not allow cream cheese to sit out of the fridge longer than 2 hours)

1 - green onion use white and green parts

1/2 stalk of celery

1/3 fresh red pepper or any color you have or like

3 - baby carrots 

Wash the veggies

Dice both the white and green parts of the green onion, the baby carrots, celery, and pepper. Dice them all fairly small so there wouldn't be any overpowering individual flavor.

  Place cream cheese in a medium sized sealable bowl and stir it enough to soften the cream cheese a bit

  Add in your diced veggies and stir  to combine all the cream cheese and veggies well

You can adjust the amount of veggies to your preference and even add other veggies but I highly recommend using the green onion! I don't like green onions  but they add a lot of good flavor!

  

Faux crab salad

 Faux Crab Salad

8 oz imitation crab meat.

1/2 cup sour cream or mayo

1/2 cup ranch dressing

1/2 cup chopped celery

1 green onion, finely chopped, including green part

Refrigerate for 24 hrs before eating for flavors to blend.

Mmmm good.

Texas Sheet cake

Mini Texas sheet cake

½ cup all-purpose flour

½ cup sugar

¼ teaspoon baking soda

⅛ teaspoon salt

4 tablespoons butter

¼ cup water

1 tablespoon cocoa powder

1 large egg

2 tablespoons milk

¼ teaspoon ground cinnamon

¼ teaspoon vanilla extract

Frosting:

2 tablespoons butter

1 tablespoon cocoa powder

1½ tablespoons milk

1 cup powdered sugar

¼ teaspoon vanilla extract

⅛ teaspoon ground cinnamon

¼ cup chopped pecans

To make the cake:

• Stir together the flour, sugar, baking soda, and salt in a medium-sized mixing bowl. Set aside.
• In a 1-quart saucepan, heat the butter, water, and cocoa powder over medium-low heat, stirring frequently until mixture comes to a light simmer and butter has completely melted. Remove from heat and pour over flour mixture in the bowl; stir until well mixed.
• Stir in egg, milk, cinnamon, and vanilla.
• Pour into the buttered 5x7 baking dish and bake for 25-30 minutes at 350° or until a toothpick inserted in the center comes out clean.

To make the frosting:

• Melt butter in a small 1-quart saucepan over low heat.
• Add the cocoa powder and milk and stir until the mixture begins to simmer.
• Once the mixture is simmering, remove from the heat and whisk in powdered sugar (a little at a time), vanilla, and cinnamon. Whisk constantly until the frosting is smooth.
• Stir in the nuts.
• Spoon the warm frosting over the top of the cake. Use a rubber spatula to smooth out and spread if needed. Allow the cake to cool, then slice and enjoy.