McMuffin Casserole

Hi everyone!  Today I want to share with you a recipe that I found HERE.  It was a very simple and easy recipe to make and I think the kids would like this too.  Now I thought it really needed something else added to it, but I did forget to put in the salt and pepper, so that may have made a difference.  I know maybe some melted butter, for some added taste would do the trick, not much, maybe a tablespoon or two.

First I sprayed my dish with some PAM, than arranged halve of my english muffins (I cut each halve into six pieces).  Next put a layer of shredded Cheddar cheese and then a layer of Canadian bacon (I found these cute little mini ones).  Then repeat this process again.

 Now mix together your milk, eggs and seasonings and pour over your casserole.

Looks good doesn't it.

 Now put either foil or plastic wrap over your casserole and refrigerate for at least one hour or more.  I mixed mine together in the morning and let it set all day, you want your milk mixture to be absorbed into the English muffins.

 Bake for 40 to 45 minutes at 400 degrees.

 Cut and serve.  Good for either breakfast or dinner!

Well this is my recipe for today, I hope you will give it a try!

McMuffin Casserole

4 English muffins, split 
6 oz Canadian bacon
1 cup cheddar cheese
4 eggs
1 1/4 cup milk
salt
pepper

Grease an 8-inch square baking dish. Cube English muffins and chop Canadian bacon. Add half of the cubed English muffins in a single layer. Top with half of the Canadian bacon and 1/2 cup of the cheese. Layer the remaining English muffins and Canadian bacon and 1/2 cup more cheese.

Whisk together the eggs, milk, salt, and pepper in a medium bowl until combined. Pour the egg mixture evenly over the casserole. Wrap the baking dish with plastic wrap and place refrigerate for at least 1 hour, or up to 1 day.

 Bake at 325 degrees 45 to 50 minutes. 

{Printer Friendly Version}


Mary

Crock Pot Cream Cheese Chicken Chili

 Hi everyone!  I hope all is well with all of you, we are doing great here!

Today I want to share a recipe that I received in my e-mail in-box.  You can see the original post  HERE.  Boy oh boy is this one a winner!  Now some people have been sharing this recipe as a dip, but I like it as a soup recipe.

 First spray your crock-pot liner with PAM, than just add the following ingredients, chicken breast, black beans, corn, Rotel.

 Then add your seasonings and dry Ranch dressing mix.

 Now the cream cheese, you can see I cut mine into big cubes, but you don't have to if you don't want too.  Give it a stir to mix it up as much as you can.  Put the lid on and set it on LOW.

 Cook on LOW for 8 hours.

 Now remove your chicken breast (I used three because that is what came in the package I bought).

 Shred the breast with two forks, smells heavenly too!

 Put the shredded chicken back into the crock pot, stir and let cook for another 30 minutes or until you are ready to serve it.

Serve with chips, I happen to have some blue corn tortilla chips this time.

This is so good that I want to make it again, real soon!!  Leftovers are even better the next time around.  Now if you don't like Rotel, you can substitute a can of diced tomatoes.

Crock Pot Cream Cheese Chicken Chili

1 can black beans, drained and rinsed

1 can corn, do not drain

1 can Rotel, do not drain

1 ranch dressing mix packet

1 Tbsp cumin

1 tsp chili powder

1 tsp onion powder

1 8 oz package cream cheese

2 chicken breasts or 5 chicken tenders, frozen

Spray your Crock pot liner with PAM.  Then put in chicken breast, black beans, corn, Rotel, Ranch dressing mix, cumin, chili powder and cream cheese.  Give a stir.  Cover and turn crock pot on LOW for 8 hours.  After 8 hours, remove chicken breast and shred with two forks, return the shredded chicken to the crock pot, stir and cover; cook for another 30 minutes or until ready to serve.

Serves 4 to 6.

{Printer Friendly Version}

Share with http://www.flourmewithlove.com/2012/11/mix-it-up-monday.html

Well this is my recipe for today, hope you give it a try, this is a keeper!                   Mary

Crock Pot Creamed Corn

 Hi everyone!  Today I want to share with you a recipe that I found over on Pinterest.  Now this one is a winner!!  My cousins where here a coupe weeks ago and I had to try this recipe as it looked so good! I made Grandma D's meatloaf, Make Ahead Mashed Potatoes, Broccoli Slaw and this creamed corn.  Now in the picture above, those are the ingredients I used to make half a recipe with.  You can find the original recipe HERE

 This recipe is so EASY!!  First I sprayed my liner with some PAM,  than all you do is Dump all of the ingredients into your crock-pot!  I did a quick stir.  How easy is that.  Cook on LOW for 6 to 8 hours.

Here is what it looks like, so yummy!!  I put the amounts that I used for half a recipe in parenthesis, which makes about 8 to 10 servings.

This would be a great recipe to take to any of the upcoming holiday meals that will be coming are way very soon.  Enjoy!               Mary

4 lbs. frozen sweet corn (2 lbs.)
2 8 oz blocks cream cheese, diced into 1 inch squares (1 8 oz block)
1 stick (4 oz) of salted butter (1/2 stick)
3/4 cup heavy whipping cream (7 Tablespoons)
4 tablespoons of sugar (2 Tablespoons)
1 teaspoon black pepper (1/2 teaspoon)
1/2 teaspoon salt (1/4 teaspoon)

Directions

Throw all the ingredients, without any sort of ceremony or circumstance, into a crockpot on medium or low for at least 4 hours. If you need it done faster, cook it on the stove or on high in the crockpot, but be prepared to sacrifice a little of the savory goodness that results when corn is allowed to soak in dairy for hours. All of the cream cheese pieces should be completely melted and will easily break down and combine with the cream and butter to make the ‘gravy’.

Do not over-salt. There is plenty of salt in the butter and cream cheese. Over-salting will ruin this dish.

Serves 20 - 25

{Printer Friendly Version}

Cinnamon Roll Casserole

Hi everyone!  Well gee, I have another recipe for you but forgot to take a picture of all of the ingredients that you will need to make this one, sorry.  Here is another recipe that I found on Pinterest, you can view the original recipe HERE.

First off you will need to grease a 9"x13" baking dish.  Then you will need to separate your cinnamon rolls out, like you see below.

Then cut eight of the rolls into fourths and put around in your pan.

Then cut the remaining eight rolls into eight pieces and sprinkle those around the other ones in the pan.

Now mix together your eggs, melted butter, cream, cinnamon, vanilla and maple syrup.

Pour over your prepared cinnamon rolls.

I went ahead and sprinkle whole pecans on the top instead of chopping them.

Here they are in the oven ready to come out.

Now take the little icing containers and drizzle the icing over the casserole.  I just let my icing sit on the counter top and didn't bother with microwaving them and the icing drizzled just fine.

Here is the finished casserole.

Now I like cinnamon rolls ALOT but I'm not really crazy about packaged cinnamon rolls.  Both of my daughters and their boyfriends cleaned this up in one morning, so they really liked it.  Now this recipe would be very easy to halve, if you needed less.  So give it a try and see what your verdict is on this casserole.

Ingredients

• 2 tbsp of melted butter or baking spray
• 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
• 4 eggs
• 1/2 cup heavy whipping cream
• 2 tsp ground cinnamon
• 2 tsp vanilla
• 1 cup chopped pecans (or walnuts)
• 1/4 cup maple syrup

Garnish

• Icing from cinnamon rolls
• Maple syrup (if desired)

Instructions

1. Heat oven to 375°F.
2. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish.
3. Separate both cans of dough into 16 rolls; set icing aside.
4. With the first 8 rolls, cut each roll into 4 pieces; place pieces over butter in dish.
5. With the last 8 rolls, cut each roll into 8 pieces, making sure to fill in any bare spots and then just layering on top.
6. In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces.
7. Sprinkle with pecans; drizzle with 1/4 cup syrup.
8. Bake 20 to 28 minutes or until golden brown.
9. Remove from oven and cool 15 minutes.
10. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
11. Drizzle icing over top.
12. If desired, spoon syrup over individual servings.

Hope to be back soon with another recipe for you to try.       Mary

{Printer Friendly Version}

Mississippi Roast

 Hi everyone today I want to share a recipe that I found over on Pinterest with you.  I really wanted to try this recipe because for one thing it's a crock-pot recipe and for another everyone was talking about how good it was too, so there was only one way to find out and that was to give it a try.  You can find the original recipe HERE.

Spray your liner with PAM, add your roast.  Now sprinkle on the dry ranch dressing mix and the au jus gravy mix.

Lay your stick of butter on top of the roast

Then you add about 5 pepperoncini peppers that you find in a jar, by the pickles.  My store only had the slices, so I put about 3 heaping tablespoons on top.  Do Not add water.  Put the lid on your crock-pot and set it to LOW.  Let cook for 8 hours.

Now my roast was about 2 1/2 pounds since there are only the two of us, but you can use up to a 5 pound roast with the exact same ingredients.  Of course I forgot to take a picture of it when it was done.  While it was good, hubby and I were not wild about it but my daughter asked for the recipe as she really liked it.  I guess it is one of those recipes that you'll have to try and decide for yourself if you like it or not.

Mississippi Roast
1- 2 to 5 pound roast
1 package Hidden Valley Ranch Dressing mix, dry
1 package Au Ju Gravy mix, dry
1 stick butter
about 5 pepperoncini peppers (in a jar, by the pickles)

Well that is all for this recipe, so give it a try and I hope you like it!             Mary

How to Separate an Egg Yolk from an Egg White

I saw this video on a follower blogger blog and I just had to share it with all of you!

http://bbs.wenxuecity.com/cooking/1160651.html

The video is not in English but you will be able to understand it just by watching it.

Hope your week if off to a great start!              Happy Cooking,                      Mary

Chewy Toffee Almond Bars

Hi!  I'm back with another recipe.  We had a break in the hot weather recently and I decided it was time to turn the oven on, poor thing, hasn't been used all summer long! 

I was going thru my cupboards to see what I had (usable) on hand and found a bag of Heath Bits 'O Brickle toffee bits from Christmas time.  So I decided to make this recipe.







Mix together the sugar and flour until fluffy.

Then add flour, beating until well blended.

Press into cookie sheet.  You need to grease ONLY the sides.

This was the hardest part!  Bake at 350 degrees for 15 to 20 minutes, until lightly browned.  Set aside.  Forgot to get a picture of it baked.

Combine the toffee bits and light Karo syrup (which I didn't have, so I used dark).

Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes).  Add 1/2 cup coconut and 1/2 cup almonds.

Spread toffee mixture to within 1/4 inch of crust.

Sprinkle remaining 1/2 cup almonds and 1/4 cup remaining coconut over top.

Bake an additional 15 minutes or until bubbly.  Cool completely in pan on wire rack.

Cut into bars.  These are so good that they will be put on my Christmas platters for the neighbors this year.

 

 

Chewy Toffee Almond Bars

 

1 cup (2 sticks) butter, softened

1/2 cup sugar

2 cups all-purpose flour

1-1/3 cups (8oz. pkg.) Heath Bits 'O Brickle Toffee Bits

3/4 cup light corn syrup

1 cup sliced almonds, divided

3/4 cup sweetened coconut flakes, divided

 

Heat oven to 350 degrees.  Grease sides of 13"x9"x2" pan.  Beat butter and sugar until fluffy.  Gradually add flour, beating until well blended.  Press dough evenly in prepared pan.  Bake 15 to 20 minutes or until edges are lightly browned.  Meanwhile, combine toffee bits and corn syrup in medium saucepan.  cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes).  Stir in 1/2 cup almonds and 1/2 cup coconut.  Spread toffee mixture to within 1/4 inch of edges of crust.  Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top.  Bake an additional 15 minutes or until bubbly.  Cool completely in pan on wire rack.  Cut into bars.  About 36 bars.

 

{Printer Friendly Version}

 

Linked to: http://www.flourmewithlove.com/2012/08/mix-it-up-monday_26.html

 

Well I hope you give these a try, they are very good!  Mary







Southwestern Chopped Chicken Salad

Well long time no see to all of my followers!  I hope your summer has been going well with all of you and you have not all dried up either!  What a summer this has been, huh!?

Well, if any of you are like me, you like to snoop cruise around on Pinterest and find new and great things to pin to your boards.  I found this recipe last week on one of my friends boards and decided to give it a try and I'm glad that I did too!  I found the original post HERE.  The morning I decided that I was going to make this, my chicken breast were still in the freezer, rock hard.  So I ran some warm water over them to break them apart and then put them in my crock-pot with just enough water to cover the bottom, set it on HIGH and let them cook until I got home from work around 12:15 (total of four hours).  Oh the house smelled sooo good too!  Than I got busy and started chopping all of the salad ingredients for this recipe.  Oh, I removed the cooked breast from the crock-pot so that they could start cooling. 

Oh see how I did my avocado?  First I made all of these cut lines while it was still inside the skin.

 Then I took a spoon and scoped out the already diced pieces, easy peasy!!

Here is a picture of the dressing.  Very thick.



Here is a picture of the salad before everything is put together, looks yummy, doesn't it!

Here is a picture of the salad all put together, yummm!!

Now a few small details about this salad, do not mix it together until you are ready to eat, otherwise it will get soggy.  My daughter and I had some the next day and it was still very good, but that was about as long as you could make it last.  I would also use a small head of lettuce, which was not stated in the original recipe.  I also served my chips whole and on the side, one less thing to go soggy. 

Would I make this again, I sure would, it was very good but I would make sure to have less lettuce and a few more people for supper.  I'm wondering if one could buy the ready made Ranch dressing and just measure out 1 1/2 cups and add taco seasoning to it and then just drizzle some of the dressing on the already tossed salad on individual plates, that way it shouldn't get soggy if you could not eat it all at one sitting.  What do you think?

Southwestern Chopped Chicken Salad

Salad:

2 cups shredded chicken

1 small to medium green pepper, diced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained  OR 1 cup frozen corn, thawed

2 Roma tomatoes, diced

4 green onions, sliced

1 small head iceberg lettuce, washed and chopped

1/4 cup cilantro, chopped

2 ripe avocados, diced

1 cup crushed tortilla chips

Dressing:

1/2 cup mayonnaise

2/3 cup Greek yogurt or sour cream

1 Tablespoon dry ranch dressing

1 Tablespoon taco seasoning

In a large bowl, combine all the salad ingredients together, tossing,except dressing and tortilla chips.

In a small bowl, stir all the dressing ingredients together.  Stir to combine. 

Add half of the dressing to the salad, tossing to combine.  Gradually add more dressing until it is to your liking.  Top with tortilla chips.

Serves 4 for dinner salad

{PRINTER FRIENDLY VERSION}

Well there you have it, a really nice, healthy dinner!       Mary