Breakfast Sounds Good For Supper

It's been a busy week in my kitchen! I made a lot of really great things for supper, and now they will be enjoyed as leftovers. This is a really good thing since I will be out of town from Monday through Wednesday or so at my parents house! My Mom is throwing a Norwex Party for me, so part of my busyness was baking the cups for Carrot Cake Cups this afternoon! They will receive the finishing touches on Tuesday before her show! YUM So, while I will be partying, :) at least the bro will be eating well here at home.

I decided that today with the rain and overcast skies that we have, that it would be a good night to have Breakfast for Supper! I always loved nights like this when I was growing up. Someday...when I grow up...Oh, I mean...when I get married and have kids I will make them Breakfast for Supper as well!

This recipe looked so good to me, that I decided we were having it for supper tonight. It comes out of the cookbook that my Mom made, and I have NEVER made it before tonight. It was quick and easy to put together, and since we are going to be going over to our friends S. and E.'s house for a Game Night tonight, fast and easy was just what I needed!

BREAKFAST PIZZA

INGREDIENTS:
1 Lb. Pork Sausage; browned and drained
1 tube Refrigerated Crescent Rolls
1 C. Hash Browns; thawed
1 C. Shredded Cheddar Cheese
5 Eggs
Salt and Pepper to Taste
2 Tbsp. Parmesan Cheese

Line a 9x13 panwith unrolled Crescent Rolls. Spoon the Sausage and Potatoes over the top. Sprinkle with Cheddar Cheese. Beat the Eggs with Salt and Pepper; pour over the top. Sprinkle with Parmesan Cheese. Bake at 375 for 25-30 minutes.

Here's how mine turned out:

It Was a Soup Kind of Week!

This week with the return of Fall I decided it was a good week to make soup for supper! I LOVE Fall, but I really feel like this season is moving so fast. The leaves on the trees in my neighborhood are already beginning to change colors and the temperature on some days is cooler than normal. I just want to say, Dear Autumn,

You are not supposed to visit until sometime in Mid-November. Please kindly leave and visit again at your normal date!

Very Sincerely,
Me

Oh well, it is much nicer working in the kitchen when it's not so HOT outside! I would think that many of you like Tacos, well this soup is a cool twist on an old favorite!

TACO SOUP

INGREDIENTS:

1 Qt. Tomatoes
1 (15 oz.) Can Chili Beans
1 Lb. Ground Beef
1 Can Corn; undrained
1 (8 oz.) Can Tomato Sauce
1 pkg. Taco Seasoning
1/4 C. Onion; chopped
Tortilla Chips
Shredded Cheddar Cheese
Sour Cream

Brown the Ground Beef; drain grease. Place in Crock-pot and add Beans, Taco Seasoning, Sauce, Onion, Tomatoes and Corn; stir together. Cook on low for 4-5 hours. Serve over Tortilla Chips. Top with Cheese and Sour Cream.

This is a favorite around here, and I haven't made it in a long time. It was delicious! I hope that you'll give it a try as well.

A Chicken Wreath

I made this recipe for lunch yesterday. I was not a HUGE fan of it, but my family liked it and I guess that's all that is really important. So, I will share it with you and let you decide what you think of it. If you do try it, please let me know what you think.

CHICKEN WREATH

INGREDIENTS:

1/2 C. Red Bell Pepper; chopped
1/2 Broccoli; chopped
1/4 C. Canned Water Chestnuts; drained and chopped
2 Tbsp. Onion; chopped
1 can (5 oz.) Chunk White Chicken; drained and flaked
1 C. Shredded Colby Jack Cheese
2/3 C. Condensed Cream of Chicken Soup
2 pkgs. Pillsbury Crescent Rolls

Preheat the oven to 350. Place Crescent Rolls triangles on Cookie Sheet with wide ends of triangles overlapping in the center and points towards the outside. Mix all of the above ingredients together in a large bowl. With a large scoop; place dollops of filling on the wide ends of triangles, all the way around. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 25-30 minutes or until deep golden brown.

Let me know what you think of this if you give it a try.

A Macaroni Salad to go Wild for!

I have to thank my friend J. for this recipe! It has fast become one of my favorites, although mine never seems to taste quite like hers does it was still very good. I received many compliments on it, not only from my family who was over for Sunday dinner but also from the group of friends that I hang out with on Sunday nights! I consider it a success!!!! :-)

***NOTE*** Bear with me on this as I do not use exact measurements. It's more of a 'to your taste' kind of thing.

MACARONI SALAD

INGREDIENTS:

3 C. Elbow Macaroni; cooked
7 Hard Boiled Eggs
1 small jar Mayo (I used the smallest Hellman's size)
4 Whole Kosher Dill Pickles, cut into pieces
3 Apples; cut up into small chunks (I used Gala's)
1/2 lb. Bacon; fried and crumbled
1 small onion; diced

I used an Egg Slicer from Pampered Chef to chop up the Hard Boiled Eggs. Place all ingredients in a large bowl and mix to combine. Place in the refrigerator and allow flavors to meld.

See, I told you that this recipe was easy-peasey! Give it a try, you won't be disappointed!

A Great Twist on Carrots

I love carrots! When I made the chicken on Saturday night it needed something to go along with it. I had bought some baby carrots at the grocery store on Saturday to use with a roast, but since I didn't need them all I decided to use some as the side dish for supper on Saturday night!

GLAZED BABY CARROTS

INGREDIENTS:

3/4 C. Baby Carrots
2 Tbsp. Butter
3-4 Tbsp. Brown Sugar

Cook Carrots on stove-top until tender and easily pierced with fork. Drain off the liquid. Add Butter an Brown Sugar and stir; then place lid on pan and shake to combine. Do this until butter is melted and carrots look glazed.

I hope that you will give this recipe a try if you've never had them!

A Simple Rotisserie Chicken

On Saturday I had a very productive day! This make me very happy, as it meant I could cross a lot of things off of my To-Do List! I cleaned my house, did the laundry, grocery shopped and planned this weeks meal menu. I then also made a yummy supper that night! Although you all may know how to make a rotisserie chicken I want to share my recipe anyway.

ROTISSERIE CHICKEN

INGREDIENTS

3-4 Lb. Roasting Chicken
1/2 C. Butter
Lemon Pepper Seasoning

Preheat oven to 350. Remove giblets. Wash chicken inside and out with cool water. Pat dry with paper towels. Place Chicken in Roasting Pan (I used my Pampered Chef Deep Dish Covered Baker Stone). Place 3 Tbsp. of Butter inside Chicken. Place rest of Butter around outside of Chicken. Generously season with Lemon Pepper seasoning. Cover and Bake for 30 minutes. Remove from oven and brush the Melted Butter over Chicken. Place back in oven uncovered; bake for additional 30 minutes or until juices run clear.

Here's how mine looked:

My chicken was so moist that it fell off the bone! It was delicious!

A New Twist on and Old Classic

After my day of peeling, cutting and freezing peaches I decided to look for a recipe for supper that would incorporate this yummy fruit as well. And, what to you know, I found one! I must admit that I was a little skeptical at first on how it would taste, but it was actually very, very good!

PEACHY MEATLOAF

INGREDIENTS:

1 Lb. Ground Beef
1 Egg
1/2 C. Milk
14/ C. Chopped Onion
1 C. Soft Bread Crumbs
1 tsp. Salt
Pinch of Pepper
Sliced Peaches (could also use a 15 oz. can of sliced peaches; drained)
1 Tbsp. Vinegar
1 Tbsp. Ketchup
1/4 C. Brown Sugar

Preheat oven o 350. In a medium bowl, mix together Ground Beef, Egg, Milk, Onion, Bread Crumbs, Salt and Pepper. Shape into a loaf and make a well in the top of meatloaf. Place in shallow baking dish. Bake for 25 to 30 minutes. Remove from oven and pour off any excess grease. Arrange the sliced Peaches in the well. Mix together the Vinegar, Ketchup and Brown Sugar. Pour over the peaches. Bake for an additional 30 minutes. Let stand for 10 minutes before serving.

This was a yummy mixture. It wasn't too sweet at all, and had a lot of flavor. I will definitely be making this again. It really didn't take that long to pepare.

Peachy Keen

Peaches, peaches and more peaches! Did I mention peaches? Wow, have I been a busy girl the last 2 weeks, trying to get ready for winter. So far my freezer is stocked with some good stuff...Sweet Corn, Blueberries, Rhubarb, Strawberries and now Peaches!!! I have a side-by-side Regrigerator/Freezer and thus don't have a lot of room in my freezer. I much prefer the standard, but oh well. I manage to make room. Especially since during the winter months I tend to make soups quite often and freeze some of those as well. I currently have 3 shelves in my freezer devoted to the bags and bags of fresh produce that I'm freezing! It was a lot of work, but I know that when I'm enjoying sweet corn, and assorted baked items with the fruit that I will be thankful that I took the time to do all the work!

 I decided to try a new recipe for Peach Bread that I found. It sounds so yummy, and I will tell you that the little bit of batter that I licked off the beater was DELICIOUS!!! I can't wait to see how this latest adventure turns out. I then decided that I would also make something for supper tonight that would incorporate peaches, and I will post that recipe later as well. Peaches remind me of Georgia, and when I think of Georgia I think of Atlanta and my wonderful friends that live there. So, N. if you're reading this I thought of you and your family today! And I would LOVE to bring some recipes with me the next time I'm there to cook with you (thanks for the note on Facebook!).

So without further a-do, here's the recipe for this yummy smelling (and I'm sure tasting) bread!

PEACH BREAD

INGREDIENTS:

3 Eggs
2 C. Sugar
2 tsp. Vanilla
1 C. Oil
2 C. Diced Peaches (you could used canned as well)
3 C. Flour
1 tsp. Baking Powder
1 tsp. Salt
1 tsp. Baking Soda
3 tsp. Cinnamon
1/2 C. Walnuts, chopped (optional)

Preheat oven to 350. Grease 2 loaf pans. In a large bowl, beat the Eggs lightly. Blend in the Sugar, Oil and Vanilla. Add the Flour, Baking Powder, Baking Soda, Salt and Cinnamon; mix just to combine (batter will be very thick). Stir in the Peaches and Walnuts (Batter loosens up). Pour batter into prepared pans. Bake for about 1 hour, or until a tester inserted in the center comes out clean. Cool on wire racks.

I can't wait to see how this bread turns out! I love to make breads and freeze them as well. So, this just may be another one that I will do this with!!!

A Dip to Rival ALL other Dips!

I tried this recipe the other day, and let me just tell you, It. Was. Phenomenal! I LOVE Italian food and cannoli's are one of my all time favorite desserts. Not nice to me, but one of the favorites none-the-less! I have never ever made them before as they just seem too complicated for me. I leave that up to the professionals at my local authentic Italian Pizzeria here in town! A shout-out to Villa Pizza---Your food is out of this world!!!! Anyway, when I saw the recipe for this dip, I thought, "You know I could make this one!" And so I did! Might I add that it is a pretty tasty treat!

CANNOLI DIP

INGREDIENTS:

3/4 C. Semi-Sweet Chocolate Chips; chopped
1/4 C. Powedred Sugar
15 oz. Ricotta Cheese
8 oz. Cool Whip
1 tsp. Vanilla

Chop the Chocolate Chips using a Food Chopper. Mix all ingredients together and turn into a serving bowl. Garnish with additional chopped chocolate. Serve with Cinnamon Chips, Vanilla Wafers or Pretzels.

**NOTE** Instead of chopping the chocolate chips you could always use the mini chocolate chips and not chop them up.

This makes about a 2 Quart bowl full, and I promise you that it is delicious! Almost like having a real cannoli. Enjoy!!!!

A Well Stocked Freezer!

Today I went to a local Farmer's Market and got an AWESOME deal on sweet corn! I decided to load up and use a recipe from my Aunt B. to make freezer corn. I LOVE, LOVE, LOVE frozen sweet corn, and thought what better way to stock my freezer for winter than this? I have watched my Mom do this in the past and thought that it was a lot of work....You know, having to shuck all the corn, remove all the silks, then precariously use a VERY sharp knife to kernel the corn. Turns out it was easier than I thought! Especially with the Corn Kerneler from Pampered Chef that I have! This handy-dandy little tool is MAGIC I tell ya...It literally took 2 seconds to get all of the corn off the cob and into the pan. I'm LOVING it! Needless to say, I have more corn than I do freezer room so I'm sharing my harvest with those closest to me...It's always nice to share ya know?!?!!!!

FREEZER CORN

INGREDIENTS:
8 C. Sweet Corn
1 C. Water
1 Stick Butter
1 Tbsp. Sugar
1 tsp. Salt

Place Corn in large pot. Cut up Butter and add to pot. Add Water, Sugar and Salt; stir to combine. Heat to a boiling and allow to boil for 1 minute. Turn off burner and allow corn to cool to room temperature. Place into freezing recepticles (I used Ziploc Freezer Quart Bags); seal and allow to cool before placing in the freezer.

See, I told you that it was easy-peasey!

Almost feels like we're in Hawaii....

Well, okay, maybe not! But it's worth the thought at least! :-) Especially with the Fall weather that has hit Michigan in the last week. Last night I decided that I just wanted to make something simple and easy for supper. So I pulled out an old favorite.

HAWAIIAN SANDWICHES

INGRDIENTS:

8 Slices of Bread
Mayo
4 Slices Swiss Cheese
Ham for Sandwiches
4 Pineapple Rings

Heat Oven to 350. Spread Mayo on all 8 slices of bread. Top 4 slices of bread with Ham, Cheese and 1 Pineapple Ring. Top each sandwich with another slice of bread. Place on cookie sheet and bake for 10-15 minutes; until cheese is melted and bread is crispy.

This is so yummy! And so easy to make! Always a hit here in this house.