Bacon Wrapped Asparagus Bundles

Bacon Wrapped Asparagus Bundles.

I didnt even look up a recipe for these.  Just had them once, liked them so I winged it!

Break the tough ends off the asparagus.  Just hold in one hand and bend and let it break where it wants.

I did about 5 or so per bundle.  I then took 1/2 slice of bacon and wrapped them up.  Placing them in a pan with the seam of the bacon underneath.  I drizzled the tops with a tad of olive oil then salt and pepper and baked until done.  We like ours crisp tender.  About 400 degrees for about 15-20 minutes.  I did this along with the fish so I baked them side by side and called them done when the fish was.

Parmesean Crusted Tilapia

Parmesean Crusted Tilapia
From Rachel Ray

3/4 Cup Parmesean
2 teaspoons Paprika
1 teaspoon Parsley flakes
Olive oil
Tilapia fillets

Mix together the dry ingredients.  No need to measure these, just eyeball it. 
Drizzle fish with olive oil, then dredge in Parmesan mixture. 
Bake until done, about 15-20 minutes on about 400 degrees.

We all gobbled these up.  SO good! 

Egg Cups

Egg Cups

10 eggs
1/2 cup cottage cheese
1/2 cup cheddar cheese
1 can green chilies
Salt and Pepper to taste
Chili Powder ( a couple "shakes")
About 1/2 cup (or so) of ham.  I used ham lunchmeat.

Beat eggs with a whisk.  Then add other ingredients.  Pour into greased muffin tin.  (I used regular tins and they stuck some, should have used my silicone pan).  You can get them pretty full,they puff up but not a whole lot.  It made a dozen.  We ate about half of them for breakfast and I put the rest in the fridge for tomorrow...we'll see how they heat up!

I can see lots of ways to vary this up...with different cheeses, meats, seasonings.  You could also pour the eggs in the pan without the meats and seasonings and each family member could probably make them to suit their own tastes.  

I found this recipe online, can't remember where, I did modify it far from the original so  I guess that means it's mine huh?  The original called for Monterrey Jack cheese (I had that but the cheddar was already shredded).  Did not call of any chili powder ( how could they be called tex-mex without it?). It DID call for hot sauce.  I called for chicken instead of ham...I thought chicken for breakfast sounded weird.

Chicken Curry

Chicken Curry
from Wanda Bruenstetter's Amish Cookbook Vol 2

3 T Butter or Margarine
1/2 chopped onion
1 1/2 t Curry powder
3 T flour
3/4 t sugar
1/8 t ground ginger
1/2 t salt
1 Cup Milk
1 Cup Chicken Broth
2 Cups Cooked Chicken
Cooked Rice

Sautee onion in butter with curry powder.  Stir in remaining dry ingredients.  Slowly add broth and milk, whisking until smooth.  Cook until comes to a boil and boil about a minute stirring often.  (Making a nice "gravy").  Add cooked chicken (I used canned) and heat through.  Serve over rice!

Marbled Pumpkin Cheesecake

Marbled Pumpkin Cheesecake
(Recipe from All Recipes.com)

 

 

 

 

 

 

 

 

1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted

2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

 

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool. 

In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture

Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

 Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

Turkey with Sweet Potatoes and Green Beans

Turkey with Sweet Potaotes and Green Beans
Recipe loosely from Betty Crocker Slow Cooker Cookbook

*Disclaimer, at the time of posting this the recipe was cooking away in the crockpot....we havent eaten it yet but I dont see how it can be bad!

1 pkg turkey thighs (couldn't find turkey thighs, so I used drumsticks, three since that's all we need) skin removed.
3 sweet potatoes peeled and cut up
1 pkg (10-12 oz) frozen cut green beans
1 jar turkey gravy
2 Tbsp flour
1/2 tsp rosemary
1 tsp parsley
1/8 tsp pepper

Layer in crockpot: potatoes, green beans, and turkey.  Mix gravy, flour, and seasonings, pour over turkey and veggies.  Cook on low 8-10 hours until turkey is done!

UPDATE:  Ok this was so so.  I thought the turkey was dry.  Thought it all lacked flavor.  Not really impressed.  It wasnt horrible by any means, just not amazing.
 

Spinach Artichoke Dip

Spinach Artichoke Dip

This is also a concotion of mine comprised from different recipes.

1 pkg frozen spinach, thawed
1 can quartered artichoke hearts, drained
1 tub "Garden Vegetable" cream cheese spread
Abt 1/2 cup Mozarellla cheese, shredded (I do a "good handfull")
Abt 1/2 cup Parmesean cheese, grated (Also a "good handfull")
Abt 1/4-1/2 cup mayo (Enough to make it creamy)

Beat together cheeses.  Stir in veggies and enough mayo to make it good and creamy, but not too thin.
Bake at 375* until bubbly and starting to brown.

Creamy Penne with Italian Sauage and Spinach

Creamy Penne with Italian Sausage and Spinach

Okay, this recipe is "made up" after looking up a couple different recipes.

About 1 lb Italian sausage, casings removed, crumbled and cooked. (if your package is more than that fine, my pkg was about 1.25 lbs...I used just half the sausage, I cooked it all then froze half of it for another day)
About 1lb Penne Pasta, cooked and drained.

Garlic
Onion
1 can chicken broth
1 can diced tomatoes
1 pkg frozen spinach, thawed and drained.
1/2 pkg cream cheese
About 1/2 cup Parmesan Cheese

Cook sausage.  At the end of cooking time add onion and garlic (just to taste, I added about 1 tsp dried minced onion and a good couple tsp of minced garlic).  Then add chicken broth and tomatoes.  Bring to simmer and start to cook down a little.  Add spinach.  When it returns to a simmer add cream cheese.  Stir until good and melted and creamy, then add pasta and Parmesan.  The pasta will absorb some of the liquid and make it less runny. 

Applesauce

Applesauce (modified from original recipe from Ball Book of Home Preserving)

12 lbs apples, peeled and quartered.  As you peel and quarter them place in bowl of water with lemon juice (1/4 cup to 4 cups water).  I'm a "lazy" peeler and dont mind a few peels left on.  But I wouldnt leave them ALL on there.

Place apples in stock pot with just a little water, not much just enough to prevent sticking.  Cook until mushy.

Here is where I differ from most people...I don't use a food mill.  I just mash mine with a potato masher.  We like it chunky.

Then I add 4 Tbsp of lemon juice.  And here is where you add sugar if you want.  Recipe calls for 3 Cups.  I do it either sugar free, or only add about 1 1/2 cups.  You can also add cinnamon or any other spice here too.

Heat up until its good and hot and bubbly again.  Then ladle into hot jars (I use pints).  Leave a good head space.  Cap.

Lastly process in boiling water bath for 20 minutes for pints (sorry dont have the numbers on quarts).

VIOLA!  Applesauce!

Apple Butter

Apple Butter
(From Ball Compelte Book of HOme Preserving)

6 lbs apples, peeled, cored, and quartered
3 Cups Water
5-6 Cups Sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves (I was out and didnt want to go back to the store so I omitted)

In large, stainless steel stockpot, combine apples and water.  Bring to a boil, then reduc heat and boil gently, stirring occassionally, until apples are soft (abt 30 minutes).

WOrking in batches transfer to food mill or food processor.  Process until uniform texture, do not liquefy.  (I like my chunky, so I just used a potato masher).  Measure 12 cups of puree.  (I didnt do this, just used whatever was there).

In pot combine apple puree, spices, and sugar.  Stir until sugar dissolves.  Bring to a boil over medium high heat, stirring frequently.  Reduce heat and boil genlty until mixture thickens and holds shape.  (To test this drop a spoonfull onto a chilled plate, if its ready it will hold shape and a liquid ring will not form around it).

Ladle into hot jars leaving 1/4 inch head space.  Remove air bubbles.  Wipe rim.  Place cap and band on and tighten.  Process in boiling water bath 10 minutes.

Apple Pie in a Jar Jam

Apple Pie in a Jar Jam
(From Ball Complete Book of Home Preserving)

3/4 Cup Raisins or dried Cranberries
6 Cups chopped, cored, and peeled apples
Grated zest and juice of one lemon
1 cup unsweetened apple juice
1 box powdered pectin
9 cups sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg

Chop raisins (can use food processor).

In large, deep, stainless steel stock pot, combine apples, lemon zest, and juices.  Bring to a boil over high heat, stirring frequently.  Reduce head and boil genlty until apples begin to soften, stirring occassionally. (abt 10 mintues).  Remove from heat and stir in pectin until dissolved.  Stir in raisins.  Return to high heat and bring to a boil, stirring frequently.  Add sugar all at once and return to a full rolling boil stirring constantly.  Boil for one full minute.  Remove from heat, add spices.  Skim off foam.

Ladle into hot prepared jars, leaving 1/4 inch head space.  Remove air bubbles.  WIpe rim of jar and place lids on jar with band and screw down until snug (dont over tighten).

Process in boiling water bath for ten minutes.

No Bake Cookies (AKA Mud Cookies)

No Bake Cookies- Mud Cookies
Not sure the true origin but I use the recipe by grandmother used.

1 stick butter or margarine
2 Cups sugar
1/2 cup milk
1/3 cup cocoa
1 tsp vanilla
1/2 cup peanut butter (we use super chunky)
3 cups oatmeal (we use quick oats)
dash of salt

In a large pot mix butter, sugar, milk, and cocoa and bring to a rolling boil.  Boil for three minutes.  (be careful here if you boil too long they get too hard and crumbly too short and they dont set up.  I dont use a candy thermometer like some do but just be sure and watch your time.  If either of these happen they are still yummy just not as pretty and easy to eat/serve.)  Remove from heat and immediately add other ingredients and stir until blended.  Drop by spoonful onto wax paper (or I use a silicon baking sheet).  Let sit until cooled and set up(if you can) and enjoy!

I have to make these a couple times a week minimum for my family!

Whole Wheat Pizza Crust

Whole Wheat Pizza Crust
Original recipe from allrecipes.com (though after my modifications...which came from the reviews)

1 teaspoon sugar ( I used 2 Tablespoons Honey)
1 1/2 Cups warm water
1 Tablespoon Active Dry Yeast
1 Tablespoon Olive Oil
1 teaspoon salt
2 Cups Whole Wheat Flour ( I use much more wheat, abt 3 Cups)
1 1/2 Cups All Purpose Flour ( I only added abt 1/2 cup to help it bind up)
I also added a couple "shakes" of italian seasoning.

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy. 
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. (I did this in the Kitchen Aid)
Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour. 
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled. 
Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. (I precooked it for a few minutes to just "seal" it up so it wouldnt be soggy.  I also use a pizza stone)
Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top. 

Suasage Hash

Sausage Hash

1lb pork sausage (just whatever you like for breakfast!)
Abt 2 Cups cubed potatoes
1 Large Carrot Shredded (or baby carrots slice, whatever works)
Salt and Pepper to taste
(actual recipe calls for bell pepper and I think onion, I'm too lazy to chop everything like that just to have hubby pick 'em out!)

Cook potatoes.
Brown sausage in a large skillet.  Towards the end of browning add carrots (and other veggies).  Add cooked potatoes and salt and pepper.  Cook just until its all mixed up good.  And viola!  Sounds super plain but the spiciness in the sausage really gives it flavor.

Turkey Meatloaf

Turkey Meatloaf

1 lb ground turkey (my pkg was like 1.2 lb, it worked)
1/2 cup quick oats
1/4 cup ketchup
1 egg
seasonings - like italian seasoning, curry powder, chili powder, etc. (I chose curry powder, abt 1-2 tsp)

Mix all together and bake for about an hour at 375*.  I topped mine with more ketchup during the last 15 minutes or so.

Turkey/Brown Rice "Hash"

Turkey Brown Rice "Hash"
(Had this at a potluck and mixed and matched at home to re-create it)

1lb ground turkey, browned (my packaged was like 1.2lbs...close enough)
2 Cups (or so) cooked brown rice
1 Can whole kernal corn
1 Can black beans
Chili Powder
Salt & Pepper
Cheese

Brown turkey in a deep skillet, at this point I added a couple shakes of chili powder.  Cook rice.  (I cooked mine in chicken broth, cause thats how I roll).
Add rice to cooked turkey.  Add corn and beans.  Salt and Pepper to taste.  Cook just a bit longer to heat through.  Top with cheese if ya want (of course we did!)

Tator Tot Casserole

Tator Tot Casserole
(origin unknown, this is how mom made it and I grew up making it)

-Photo when Blogger lets me upload it!-


1 lb ground beef (turkey could work too)
1 can mixed veggies
1 can Cream of Mushroom soup
Cheese (your choice, I use slices because they are easy, or you can grate cheese or slice cheese, just need a thin layer
1 bag Tator Tots

Brown ground beef, drain if needed.  Add mixed veggies (do not drain!) and soup.  Mix together and pour in 9x13 pan.  Top with cheese, then tator tots.  Bake at 350*ish until hot and bubbly and tots are getting crispy and brown!

Special Delivery Chicken

Special Delivery Chicken
(Recipe from Taste of Home)

-Photo next time I make it, it went too fast!-


2 Cups Cooked Cubed Chicken (I cooked up probably more than that)
2 Cups Sour Cream
1 Can Cream of Chicken Soup

1/2 Cup Margarine
1 sleeve Ritz crackers, crushed

Mix the first three ingredients together in a casserole dish (I used 9x13 a smaller deeper one would be fine too).  Mix margarine and crackers and sprinkle on top.  Bake at 350* for about 20 minutes until bubbly!!

Spinach-Artichoke Cheesy Tortellini

Spinach-Artichoke Cheesy Tortellini
Recipe from Rachel Ray

 

1 (10 ounce) box frozen spinach, thawed and drained
2 tablespoons olive oil
1 tablespoon butter
3 garlic cloves, chopped
1 small onion, grated
2 tablespoons flour
1 cup chicken broth
1 cup heavy cream (I just used milk)
1/8 teaspoon nutmeg
1 (14 ounce) can water-packed artichoke hearts, drained and chopped
1 cup grated parmesan cheese or romano cheese (I was totally out which I realized AFTER I started the recipe so I just threw in a hand full of mozzarella)
1 lb cheese tortellini(I used half cheese, half spinach and ricotta)
My family must have meat so I threw in a hand full of cooked shrimp at the end.  Chicken would work good too.

Heat a deep skillet over medium heat with the oil and butter.
When butter melts, add garlic and grated onion. Saute for 5 minutes.
Sprinkle the flour into the skillet and cook for 1 minute.
Whisk in the broth, then the cream and bring to a bubble.
Season the sauce with nutmeg and reduce heat to low.
Separate spinach into pieces as you add it to the sauce.
Stir in the artichokes and cheese and season to taste with salt and pepper
Cook the tortellini in salted boiling water according to package directions, about 7 minutes.
Drain and toss with the spinach artichoke sauce.

Inside Out Stuffed Peppers

 Inside Out Stuffed Peppers
(recipe from AllRecipes.com)


















1 (19 ounce) package Italian Sausage, cut into 2-inch pieces (I "skinned" mine)(I used about 1 lb)
1 green pepper, sliced
1 (15 ounce) can tomato sauce
1/2 cup frozen corn (I didnt have any so used a can at the last minute, which was way more than it called for)
2 teaspoons Worcestershire sauce
3 cups cooked rice (I used brown rice)

In a nonstick skillet over medium heat, cook sausage and peppers until sausage is browned. Add tomato sauce, corn and Worcestershire sauce. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until sausage is fully cooked. Serve over hot rice. 

This was good.  Kind of plain, but easy and good.  A sprinkling of cheese would have been good on it too.