RECIPES

Cheesy Amish Breakfast Casserole

I hope you all enjoyed your Easter.
Ours was wonderful and the weather was perfect for our Easter egg hunt.

We had a crazy weekend (Saturday I turned the BIG 5-0) so Easter was very low-key.
So, I decided to have brunch.

The challenge was to find a menu
(besides pancake and waffles) that everyone – young and old would like.

We kept our menu simple:

Cinnamon Streusel Coffee Cake
Cheesy Amish Breakfast Casserole
Fruit Salad

I’m sharing the Cheesy Amish Breakfast Casserole recipe.

IT WAS DELICIOUS
and everybody liked it.
Definitely “Pin” worthy!

Cheesy Amish Breakfast Casserole

1 lb. sliced bacon, diced
1 sweet onion, chopped
4 cups frozen shredded hash brown potatoes, thawed
9 eggs, lightly beaten
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups Mozzarella cheese

Step 1:
Preheat oven to 350 degrees F. Grease a 9 x 13 inch baking dish.

Step 2:
Heat a large skillet over medium high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain.

Step 3:
Transfer bacon and onion to a large bowl. Stir in potatoes, eggs, Cheddar cheese, cottage cheese and Mozzarella. Pour mixture into prepared baking dish.

Step 4:
Bake in pre-heated oven until eggs are set and cheese is melted – about 45 to 50 minutes. Let stand 10 minutes before cutting and serving.

12 Servings
Adapted from Recipes.com

Enjoy!

1 Comment

Spring Pretzel Nests

Hello Everyone!
Spring is here and I am ready for it!
I’m ready for the sun to shine, for the birds to chirp and the flowers to bloom.

The other day the boys and I stumbled upon an empty bird’s nest. My 3 year old got the biggest kick out of it and was so sad that there were no eggs in it.

As I was cleaning out my car a few days later (swearing that the kids were never going to be allowed to eat in my car again) I found my 7 year old’s stash of sticks and left over pretzel sticks strewn across the backseat. Looking at the combo gave me a great idea! A PRETZEL NEST!!! I know what you’re thinking… this lady gets her inspiration from some pretty crazy places!

My first thought was, “How am I going to get the pretzels to stick together?” I am a pro at Rice Krispy Treats.. what choice do I have when my kids sign me up for bake sales at school and don’t tell me until the morning of?! So butter and marshmallows it was.

I began by heating up the butter and melting the marshmallows.

But instead of Rice Krispies, I added a bag of pretzel sticks.

I lined a cereal bowl with wax paper, sprayed the wax paper with non-stick spray and spooned in my mixture. I sprayed a spoon with nonstick spray and made a little nest shape. Then, I let it cool.

If you want to make a chocolate nest, melt some baking chocolate and dip the whole nest into it and set it on wax paper until it sets. They aren’t as pretty as the plain nests, but boy do they taste good!

I added some chocolate candy eggs and a little chocolate duck. My three year old loved it. He said, “Mommy, my chocolate duck laid chocolate eggs!’

I think it turned out pretty cute and the boys loved them!

Pretzel Nests

Melt:
3 Tablespoon butter
1 bag of large marshmallows

Mix with:
1 bag pretzel sticks

Makes 4 large nests.

Thanks Mandy for having me!! Hope everyone has a great week!!

Tracie

3 Comments

Samoa Brownie Cookie Bars

I came across this recipe and traced it back to Jasey’s Crazy Daisy delightful blog. Her recipes won’t disappoint any sugar addicts out there. Be sure you pay her a visit and tell her Project Queen sent you!

Two weeks ago my husband broke down at the grocery store and bought a box of Samoa cookies from the darling Girl Scouts, in which 3 of us devoured in 5 minutes flat! Last weekend I started thinking about the stinkin’ sweet Somoa cookies from the weekend before (are you following me?). I decided I needed to make something like them for Sunday night family dinner.

These did not disappoint any of us! They were BETTER than the Girl Scout Samoa’s, especially when they were cold – right out of the refrigerator. Worth every single BIG OL’ FAT calorie!

Samoa Brownie Cookie Bars

Shortbread Crust:
12 Tablespoon unsalted butter (1 1/2 sticks), cold and cut into cubes
3/4 cups powdered sugar
1 1/2 cups all-purpose flower
*1/2 teaspoon salt
*If you don’t have unsalted butter, use salted butter and leave out the 1/2 teaspoon salt.

Brownie Layer:
1 package brownie mix (I used Betty Crocker’s Dark Chocolate Brownie)
Water, oil and eggs called for in the directions on the brownie box
1/4 cup hot fudge ice cream topping
(straight from the jar, unheated… I used Mrs. Richardson’s)

Coconut Caramel Layer:
3 cups toasted coconut
1 (17 oz.) jar caramel topping
(I used Mrs. Richardson’s Butterscotch Caramel)

Chocolate Drizzle:
1/2 cup chocolate chips

Step 1:
Preheat oven to 300 degrees F. Cover baking sheet with parchment paper. Spread coconut evenly over baking sheet. Bake for about 20 minutes, stirring every 5 minutes to make sure coconut browns evenly. Set aside to cool.

Step 2:
Preheat oven to 350. Combine all crust ingredients and cut with pastry knife or mix with a mixer until coarse pea-sized lumps form. Press evenly over the bottom of a 9 x 13 inch glass baking dish. Bake until lightly browned.

Step 3:
Meanwhile, prepare brownie batter according to package directions, adding 1/4 cup hot fudge ice cream topping, unheated and straight from the jar.

Step 4:
Once shortbread is lightly brown, pour brownie batter over the crust and bake as directed until a toothpick comes out nearly clean with only a few crumbs remaining.

Step 5:
When brownies are almost finished, scoop caramel topping into a heavy bottomed saucepan and heat over low until caramel is soft and easy to stir. Add toasted coconut and stir gently until evenly mixed. Hint: Keeping the coconut/caramel mixture warm will help it to spread evenly over the brownies without tearing them.

Step 6:
Once brownies are done, pour coconut caramel mixture over them and gently spread.

Step 7:
Place chocolate chips into a zip-lock baggie and put into a microwave for 20 second intervals, squishing chocolate chips to help them melt and become smooth. When melted and smooth, snip a tiny piece off of the corner of the bag and drizzle over the bars. Cool and cut.

Enjoy!

Corned Beef and Cabbage Recipe Round-Up

As much as I love the way my mom taught me to make Corned Beef and Cabbage (just boiled in a big ol’ pot),
I’m going to branch out this year and try something new.
Which one might you try?
I’m still deciding… they all look delicious!

Crock Pot Corned Beef and Cabbage
Family Fresh Meals

Shepherd’s Pie
Holy Cannoli Recipes

Cabbage Stew
Preparedness Pro

Corned Beef Cabbage Turnovers
Recipe Girl

Corned Beef and Cabbage Calzones
Reader’s Digest

Corned Beef and Cabbage Salad
Relish

Corned Beef and Cabbage Hash
Deep South Dish

Scalloped Corned Beef and Cabbage
Rachael Ray Magazine

Corned Beef and Cabbage Soup
Skinny Taste

Corned Beef and Cabbage Pizza
Seeded At the Table

Corned Beef and Cabbage Patties
Adora’s Box

Easy Corned Beef and Cabbage
Paula Deen

Gingersnap Cookies

You are in for a treat!!!

These are the BEST cookies.

They are sooo easy and turn out sooo pretty every single time I make them.

The odds are good people!

I’ve been making them since I was 12 years old.

They NEVER disappoint.

They melt in your mouth with a spot of Chamomile Tea.

To die for.

So make a double batch.

Gingersnap Cookies

2 1/4 cups all-purpose flour
1 cup packed brown sugar
3/4 cup shortening or cooking oil
1/4 cup molasses
1 egg
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 cup sugar (for rolling balls in)

1. In a mixing bowl combine about 1/2 of the flour, the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon and cloves. Beat with an electric mixer on medium to high speed till thoroughly combined. Beat in remaining flour.

2. Shape dough into 1-in balls. Roll in sugar. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or untill set and tops are crackled. Cool cookies on a wire rack. Makes about 48.

2 Comments

Chicken Tikka Masala

Lately, I cannot cook worth a darn. It is pathetic.
The only thing that comes out good is when I make cookies.

Because we cannot live on cookies alone I have to keep trying, trying, trying. Ugh.

My problem? I’m so burned out from 23 years of having dinner
on the table at 6:00.
My husband teases me about not having to cook for an army anymore.
I seriously do not know how to cook for 2 people.
Nor, do I want to cook at all anymore….
but we won’t tell him that.
What’s wrong with a bowl of cereal for dinner?
Hmmmmm?

I decided not to give up.
I also decided not to make a kid friendly meal,
and go all out and try my favorite Indian dish.

Chicken Tikka Masala.

I found this recipe from Chef in Training.
She has some great recipes!

Give this one a try… I think you will like it.

Chicken Tikka Masala

3 boneless, skinless chicken breasts
1 cup plain yogurt
1 Tbsp lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
2 tsp cayenne pepper2 tsp. black pepper
1/2 tsp ground ginger
3 tsp salt

Sauce
1 Tbsp butter
1 Tbsp minced garlic
1 jalapeno pepper (finely chopped)
(I used 2 Tbsp of chopped, canned jalapeno, because I didn’t want to have to mess with a real jalapeno and gloves, etc)
2 tsp ground cumin
2 tsp paprika
2 tsp salt
1 (8 oz) can tomato sauce
1 cup heavy cream

(My husband and I like more sauce to go over our rice, so the next time I make it I will double the sauce part of the recipe)

Step 1
Cut chicken breasts up into bite size pieces and toss in a large zip lock bag. Set aside.

Step 2
In a medium bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, ginger and salt. Stir to thoroughly combine.

Step 3
Pour into zip lock bag with chicken. Seal tight and shake and move chicken in bag to evenly coat. Place in fridge and marinate at least one hour.

Step 4
After chicken has marinated for at least an hour, dump into large frying pan (marinade included) and cook on medium-high heat until chicken is done and cooked through.

Step 5
Place chicken in strainer and let remaining marinade drip off. DO NOT rinse.

Step 6
In a large sauce pan, melt butter. Add in finely diced jalapenos and minced garlic and saute for 1 minute.

Step 7
Next, add the cumin, paprika and salt. Stir to evenly combine.

Step 8
Add tomato sauce and heavy cream to sauce pan. Stir to evenly combine. Once the sauce has started to bubble, turn heat down to low and let simmer for about 20 minutes. Stir occasionally so cream does not burn on the bottom.

Step 9
Add chicken to sauce and stir to evenly coat and combine. Let simmer a little more if needed until sauce is thickened.

Serve over Jasmine Rice and Garlic Naan (both of these can be found in the freezer section at Trader Joe’s).

Serves 4

♥Enjoy♥

I’m sharing with these great parties!

1 Comment

Pesto Shrimp Pasta Toss

I found the best pasta dish from Taste of Home. This dish is delicious, healthy, quick and easy AND my family loves it. I’ve made it several times during the past few months and no one has complained.

Pesto Shrimp Pasta Toss

9 oz. uncooked linguine
1 pound cooked medium shrimp, peeled and deveined
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
1 medium yellow summer squash, sliced
1 cup fresh baby carrots, halved lengthwise
1 tablespoon butter, melted
1/2 teaspoon lemon pepper seasoning
1/4 teaspoon salt
1/2 cup prepared pesto
1/2 cup shredded Parmesan cheese
1/2 cup chopped walnuts, toasted (optional)

Directions:
1. Cook linguine according to package directions, adding shrimp during the last minute. Meanwhile, in a greased 15 x 10 baking pan, combine asparagus, squash and carrots. Drizzle with butter; sprinkle with lemon-pepper and salt.

2. Bake, uncovered, at 450 degrees F for 15-20 minutes or until vegetables are tender, stirring once.

3. Drain linguine and shrimp; transfer to a serving bowl. Add the vegetable mixture and pesto; toss gently. Sprinkle with cheese and walnuts if desired.

Serves 6 Prep time: About 30 minutes.

♥♥Enjoy♥♥

Delicious Pumpkin Desserts

If you are looking for Link Party #40
CLICK HERE

Finally! It’s cooling off here in California and you can feel fall in the air!

YAHOOOOO!!!!!!

Fall is my favorite time of the year. The leaves start turning on the trees, days get shorter, weather turns crisp and chilly… and it makes me want to whip out that can of pumpkin and start baking!

Here are a few yummies I found that I’d like to make this fall, and I bet you will too!

1. Pumpkin Oreo Cheesecake – Inside BruCrew Life

2. Pumpkin Roll Cake – Wilton

3. Pumpkin Cream Cheese – Tidy Mom

4. Pumpkin White Chocolate Macadamia Cookies - Closet Cooking

5. Unbelievable Pumpkin Cake – Something Swanky

6. Pumpkin Roll Monkey Bread – Sweet Makes Three

7. Pumpkin Caramel Blondies – Lauren’s Latest

8. Pumpkin Cheesecake Cake – Shugary Sweets

9. Pumpkin Spice Kisses – Picky-Palate

10. Pumpkin Gingersnap Parfait - Babble

11. Pull Apart Cinnamon Sugar Pumpkin Bread – Sunnyside Up

12. Pumpkin Spice Trifle – 52 Mantels

♥Enjoy!♥

3 Comments

Chocolate Caramel Brownies

You definitely won’t be disappointed making these amazing
Chocolate Caramel Brownies.

The hardest part?
Unwrapping the caramels and trying not to eat them all!

Chocolate Caramel Brownies

1 cup butter
12 oz. semi-sweet chocolate chips, coursely chopped
1 1/2 cups sugar
4 eggs
1 tablespoon vanilla extract
1 1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 cups chopped walnuts (optional)
1 cup semi-sweet chocolate chips

Caramel Filling
14 oz. caramel candies, unwrapped
1/4 cup heavy cream

Step 1:
Preheat the oven to 350˚ F. Line a 9×13-inch baking pan with foil and grease the foil well with butter or cooking spray.

Step 2:
In a large, microwave-safe bowl, combine the chopped chocolate and butter. Microwave in intervals of 1 minute until the chocolate is melted and the mixture is smooth, stirring in between intervals.

Step 3:
Whisk in the sugar, eggs and vanilla. Stir in the flour and salt just until combined. Add the chopped nuts.

Step 4:
Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 18 minutes. Remove from the oven and let the brownies cool for about 20 minutes.

To Make the Caramel Filling
Step 1:
Combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds. Stir. Repeat the process, stirring every 30 seconds until the caramels and cream are melted and combined. Immediately spread the caramel mixture over the cooked and cooled brownies.

Step 2:
Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel will help to get an even layer of batter over the caramel).

Step 3:
Sprinkle the chocolate chips and the remaining nuts on top of the final brownie layer. Bake for 20 minutes.

Step 4:
Transfer to a wire rack and let cool completely before slicing and serving.

Step 5:
Lift the brownies from the pan using the edges of the foil. Remove the foil and cut the brownies into individual squares.

♥♥Enjoy!♥♥

If you are looking for Link Party #38 “Turning the Daunting Into the Do-able”
CLICK HERE