Chili-Rubbed-Steaks-Pan-Salsa-

Active Time: 20 MinutesTotal Time: 20 MinutesYield: 2 servings

Any cut of steak will work for this recipe, but we especially like the flavor and texture of rib-eye with these seasonings; look for steak that has been thinly cut. A cold ale, sweet potato fries and vinegary coleslaw can round out the meal.

RECIPE INGREDIENTS
8 ounces 1/2-inch-thick steaks, such as rib-eye, trimmed of fat and cut into 2 portions
1 teaspoon chili powder
1/2 teaspoon kosher salt, divided
1 teaspoon extra-virgin olive oil
2 plum tomatoes, diced
2 teaspoons lime juice
1 tablespoon chopped fresh cilantro


DIRECTIONS
Sprinkle both sides of steak with chili powder and 1/4 teaspoon salt. Heat oil in a medium skillet over medium-high heat. Add the steaks and cook, turning once, 1 to 2 minutes per side for medium-rare. Transfer the steaks to a plate, cover with foil and let rest while you make the salsa.
Add tomatoes, lime juice and the remaining 1/4 teaspoon salt to the pan and cook, stirring often, until the tomatoes soften, about 3 minutes. Remove from heat, stir in cilantro and any accumulated juices from the steaks. Serve the steaks topped

Crock Pot Pizza Casserole

Crock Pot Pizza Casserole

1 lb Ground beef
1.5 jar (14 oz) pizza sauce
1 jar (23 oz) spaghetti sauce
1 pkg (12 oz) noodles {I choose a Penne noodle}
4 oz Cheese, mozzarella
4 oz Cheese, cheddar
1 small can Mushrooms
1 small can sliced olives
1 Onion, diced
1 Green Pepper, diced
1 pkg Pepperoni

Directions
1. Brown hamburger and onion. Drain grease.
2. Cook Noodles while browning hamburger.
3. Add sauces to meat and onion mixture.
4. In crock pot add mushrooms, olives, and green pepper.
5. Spoon meat mixture into crock pot and mix all together.
6. Put in as much Pepperoni and cheese as you would like.

Cook on Low for one hour, I wouldn't cook longer than two hours. I do have to tell you when I made this, the sauce mixture did not go far - so I increased the amounts on this recipe. It is possible even with the increase it could still be a little dry, just use your best judgment on the sauce. Additionally, I would imagine you could turn this into a half day crock pot recipe, with the hamburger being cooked in the crock pot. Overall, this was actually pretty yummy and I was sceptical!

Ro*Tel King Ranch Chicken

Ro*Tel King Ranch Chicken

A signature Ro*Tel recipe--a creamy, cheesy and easy casserole with that special 'kick' coming from Ro*Tel® Tomatoes


Time:Hands On: 20 minutes Total Time: 1 hour
Servings:Makes 8 servings (about 1 cup each)


Ingredients
1/4 cup Fleischmann's® Original-stick
1/2 cup chopped green bell pepper
1/2 cup chopped yellow onion
1 can (10-3/4 oz each) condensed cream of chicken soup
1 can (10-3/4 oz each) condensed cream of mushroom soup
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2 cups chopped cooked chicken breast
PAM® Original No-Stick Cooking Spray
12 corn tortillas (6 inch), torn into bite-size pieces
2 cups shredded Cheddar cheese (2 cups = 8 oz)
Directions
Preheat oven to 325°F. Melt Fleischmann's in large saucepan over medium heat. Add bell pepper and onion. Cook and stir about 5 minutes or until tender.
Stir in both soups, undrained tomatoes and chicken; blend well.
Spray 13x9-inch baking dish with cooking spray. Layer 1/3 of tortillas, chicken mixture and cheese evenly in dish. Repeat layers twice more.
Bake uncovered 40 minutes or until hot and bubbly.
Cook's Tips:
May use any variety of Ro*Tel Tomatoes in place of Original to suit your taste.

Chicken Cordon Bleu

Cooking Light

Chicken Cordon Bleu

Ingredients:

1/4 cup fat-free, less-sodium chicken broth

5 teaspoons butter, melted

1 large garlic clove, minced

1/2 cup dry breadcrumbs

1 tablespoon grated fresh Parmigiano-Reggiano cheese

1 teaspoon paprika

4 (6-ounce) skinless, boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper

4 thin slices prosciutto (about 2 ounces)

1/4 cup (1 ounce) shredded part-skim mozzarella cheese

Cooking spray

Preparation:

Preheat oven to 350°.Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken.

Bake at 350° for 28 minutes or until juices run clear and tops are golden.

Yield4 servings

Anyone out there?

Hello my fellow busy friends!!! Do any of you read this blog anymore? I know I know I haven't posted a recipe in ages!! If you do read and/or use this blog, leave a comment on this post!! Angie, you are super champ for keeping this going and posting on a regular basis!! Thanks a million lady! ~Brandee~

Chicken Mac and Cheese

Well I was looking for a good recipe for Mac n Cheese and this is what I found. I will attempt to make this tonight for my family!!!

1 pound skinless, boneless, chicken breast halves
1 to 2 teaspoon dried Italian seasoning, crushed
Salt and ground black pepper
1 tablespoon olive oil
8 ounces dried mostaccioli, ziti, or penne pasta
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons tomato paste
3 cups milk
8 ounces smoked cheddar, Gruyere, or Swiss cheese, shredded (2 cups)
Salt and ground black pepper
2 cups soft sourdough or French bread crumbs
2 ounces finely shredded Parmesan or Romano cheese (1/2 cup)
3 tablespoons butter, melted

Directions
1. Preheat oven to 350 degree F. Cut chicken into bite-sized pieces. In a large skillet cook chicken, Italian or desired seasoning blend, salt, and pepper in hot oil over medium heat until chicken is no longer pink.* Remove chicken from skillet; set aside.

2. In a large pot or kettle cook pasta according to package directions until just tender. Drain; return pasta to pot.

3. Meanwhile, in the same skillet in which chicken was cooked, cook onion and garlic in 3 tablespoons hot butter over medium heat until tender. Stir in flour until well combined. Stir in tomato paste. Add milk. Cook and stir until mixture is thickened and bubbly; reduce heat. Add the shredded cheese. Stir until cheese is almost melted. Remove from heat. Season to taste with salt and pepper. Add sauce and chicken to cooked pasta in pot; stir to coat. Spoon mixture into a 2-quart square or rectangular baking dish.

4. Preheat oven to 350 degrees F. In a small bowl stir together bread crumbs, Parmesan cheese, and 3 tablespoons melted butter. Sprinkle crumb mixture over pasta mixture. Bake, uncovered, for 20 to 25 minutes or until crumb mixture is golden and edges are bubbly. Let stand 10 minutes before serving. Makes 6 servings.

Cooking Club Directions: Prepare casserole as above for each member, except divide the bread crumb mixture into small resealable plastic bags or moisture- and vapor-proof plastic freezer bags. Do not bake. Cover pans with foil to refrigerate, or wrap with moisture- and vapor-proof wrap to freeze. Refrigerate up to 24 hours or freeze casserole and bread crumb mixture up to 1 month.

Test Kitchen Tip: Use a blender or food processor to make soft breadcrumbs. About 1-1/2 ounces of break makes 1 cup of crumbs.

Reheating and Serving:
Nutrition Facts Servings Per Recipe 6 servings Calories 675, Total Fat (g) 34, Saturated Fat (g) 18, Monounsaturated Fat (g) 12, Polyunsaturated Fat (g) 2, Cholesterol (mg) 132, Sodium (mg) 771, Carbohydrate (g) 49, Total Sugar (g) 8, Fiber (g) 1, Protein (g) 42, Vitamin C (DV%) 4,
Calcium (DV%) 55, Iron (DV%) 16, Percent Daily Values are based on a 2,000 calorie diet

Chocolate Peanut Butter Cups

Chocolate Peanut Butter Cups
one bag of chocolate chips (feel free to use bittersweet or semisweet)
1/2 cup smooth peanut butter
3 tbsp. graham cracker crumbs
1/4 cup powdered sugar
a pinch of salt
mini muffin liners (this makes 16-20 cups depending on how generous you are)
Ready? It's time to play with chocolate, and I'm super excited. First thing, melt the chocolate. You can do it in a bowl over a pot of simmering water, or just do my favorite technique - pop it in the microwave. Heat it for 30 seconds at a time, and stir after each nuke. Once it's melted, you're good.
Next, grab a pastry brush or a clean paintbrush that's really tiny. Put a smallish spoonful of chocolate into each muffin liner, and use the brush to "paint" the chocolate up the sides and into those little ridges. No need for it to be incredibly even. The more rustic, the cuter the cup in my opinion. If you have a mini muffin pan, put the liners in it to cool. If not, just put them in a regular tin or just on a plate. You want the liners to keep their shape. Pop it in the freezer for 15 minutes to set up.

While they freeze, make the peanut butter filling. Mix together the rest of the ingredients. No need to pull out the mixer; a spoon works great.

Pull the chocolate cups out of the freezer, and use two spoons (or a spoon and your kids' cute little fingers) to put a little dollop of the mixture into each cup.

Now put another little dollop of melted chocolate on top. If you need to nuke the chocolate again so it's spreadable, go for it. Spread it around a bit with the back of a spoon, and put the cups back in the freezer to set up. Like any other kind of chocolate candy, these keep just fine at room temperature, but the chocolate stays a bit more stable in the fridge. If you're planning on saving these for holiday gifts (or just to keep yourself from eating them all at once), storing them in the freezer works great, too.

Scrambled Egg Nests

SCRAMBLED EGG NESTS



Ingredients
1 (3 1/2-cup) bag frozen shredded potatoes, defrosted (I USED 1 CARTON OF DEHYDRATE HASHBROWNS)
1/3 cup vegetable oil or butter
1/2 teaspoon salt
1/4 teaspoon pepper
6 eggs
2/3 cup milk
1/2 cup finely diced onions
1/3 cup finely diced bell peppers
3/4 cup diced cooked breakfast sausage Shredded Cheddar
Chopped parsley for garnish (optional)

Instructions
Heat the oven to 400°.
In a large bowl, toss together the potatoes, 1/4 cup of the oil or butter, salt, and pepper.
Spoon about 1/3 cup of the potato mixture into each cup of a 12-serving muffin tin.
Press the mixture into the bottom and up the sides of each cup, then bake until golden brown, about 30 to 35 minutes.
Remove the nests from the oven and allow them to cool.
Meanwhile, whisk together the eggs and milk.
Heat a large nonstick saute pan over medium-high heat.
Add the remaining oil or butter to the pan and heat.
Add the onions and peppers to the pan and saute until both are soft and the onions are slightly golden, about 2 to 3 minutes.
Add the sausage and cook until heated through.
Add the egg mixture and stir until the eggs have set and small curds have formed. Season with salt and pepper to taste.
Remove the potato nests from the muffin tin and place them on an ovenproof platter or cookie sheet.
Fill each cup with some of the egg mixture, top with a sprinkling of the cheese, and place the nests in a 375° oven until the cheese is melted, about 2 to 3 minutes.
If you like, garnish each nest with a little parsley.
Serve warm.

ENJOY! WE DID THIS MORNING!

Golden Stew!

GOLDEN STEW

4 carrots (cut into 1" pieces)
1 1/2 cups peeled & diced potatoes
3 celery stalks, chopped
2 medium cut-up onions
1 pkg frozen peas (1 lb)
2 cups cubed ham
1 can cream of celery soup
1 (8 oz) jar Cheez Whiz or
Velveeta processed cheese

In large saucepan combine carrots, potatoes, onions and celery covered with water.
Cook, covered til veggies are tender or about 10 minutes. (I always do the carrots
first because they take the longest to cook.) Add peas and ham - cook for 5 more
minutes. Stir in soup and cheese and heat through. For more volume add more water.
This is good served in a good bread bowl and you can eat the bowl and all!

Vanessa gave me this!

Snowball Cake

{Image courtesy of kraftfoods.com}

I made the above little cutie for a family Christmas party this year and oh boy was it so much fun!! I have one little sliver of a piece in my fridge and it is calling my name! I am going to be super lazy.eo and give you the link for the recipe instead of writing it out! Tis' the season for quickness! Happy Holidays everyone!! The Cammacks.

http://www.kraftfoods.com/kf/recipes/snowball-cake-114038.aspx

Play Dough Cookies

I have to say when I read this I thought of you Brandee! I know you'll have so much fun with Rylie making these!

Play Dough Cookies

3/4 C butter
3 ounces cream cheese
1 cup white sugar
1 egg
1 t vanilla extract
2 and 3/4 C flour
1 t baking powder
1/4 t salt
assorted food coloring (gel or paste works best)

...1. In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla. Beat until smooth.
2. In a bowl combine flour, baking powder, and salt. Add dry ingredients to the creamed mixture. Stir until soft dough forms. Divide dough into Fourths. Tint each with a different food coloring. Wrap in plastic and chill for two hours. (I stuck it in the freezer for 15 minutes because I hate to wait!)
3. Preheat oven to 350. Shape colors into 3/4 inch balls. For each cookie place one pink, one orange, one green, and one blue ball together and roll to make one giant ball. Roll into a 12 inch long snake, and then starting at one end coil roll to make a cookie. Place cookies 2 to 3 inches apart on greased cookie sheet to allow for spreading.
4. Bake for 8 minutes or until lightly browned.
Cool and store in an airtight container.Enjoy!
I found this at
http://sitsgirlsrecipes.blogspot.com/2008/09/somewhere-over-rainbow-by-little-momma.html & the pictures are from this post http://ourcutiekids.blogspot.com/2009/11/play-dough-cookies.html
If you liked this post, you'll love Little Momma & Company!

Maple Pecan Cookies

Maple Pecan Cookies
http://www.calamityanne.com/

You'll Need
1/2 cup butter, room temperature
1 cup dark brown sugar
1 teaspoon vanilla extract
3 tablespoons mayonnaise (Hellman's)
1/2 cup + 1 tablespoon maple syrup
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup pecans, chopped
Preheat oven oven to 350 degrees.

In a large bowl cream the butter and sugar together on medium speed for three minutes until light and fluffy. Add the vanilla and mayonnaise and mix until well blended. Add the maple syrup and blend well.
In a medium bowl sift together the flour, baking soda and salt. Add the flour mixture by spoonfuls to the brown sugar mixture until well incorporated. Fold in the pecans until well incorporated. Cover the cookie mixture with plastic wrap and chill in the refrigerator for 30 minutes.
Using a 1" scoop, drop spoonfuls of the cookie batter onto either a wax paper -or- parchment-lined cookie sheet (I recommend using a new sheet with every batch). Bake for 10-12 minutes, or until lightly browned around the edges. Cool for a minute before transferring the cookies to a wire rack to completely cool. Store in an airtight container.
Makes 1 cookie shy of 5 dozen

Grilling Veggies

Another good 1 from that blog!

Wanna grill some of those fabulous veggies that are poppin out of everyone's gardens this time of year?

Here's how to grill some delish

Asparagus:
Cut off ends.
Soak in water for 30 minutes to an hour.
Pat dry and brush with olive oil. Place on grillo, turning every minute.
Remove when tips start to turn brown.
You can add some extra flavor to asparagus by mixing a little sesame oil in the olive oil before you brush them.

Bell Peppers:
Cut through the middle of the pepper top to bottom.
Remove stems, seeds and whitish ribs. B
rush lightly with oil and grill for 2-3 minutes on each side.

Chili Peppers:
Brush with oil.
Grill whole on each side, 2-3 minutes. To reduce the heat, cut off the stems and pull ou the seeds.

Corn on the cob:
Gently pull back the husks but don't remove.
Remove the silk and cut off the very end.
Soak in cold water for about 30 minutes.
Dry and brush with butter.
Fold the husks back down and tie or twist the ends.
Place on grill for about 5-7 minutes.
Turn to avoid burning.

Eggplant:
Cut lengthwise for smaller eggplants or in disks top to bottom for larger eggplants.
Soak in water for 30 minutes.
Pat dry, brush with oil and grill 2-3 minutes.

Garlic:
Take whole bulbs and cut off the root end.
Brush with oil and grill. 4-5 minutes for small mushrooms, 6-8 minutes.
Use a grill basket or topper for small mushrooms.

Onions:
Remove skin and cut horizontally about 1/2 inch thick.
Brush with oil and grill 3-4 minutes.
Tomatoes: Cut in half, top to bottom.
Brush with a light coating of oil and grill cut side down 2-3 minutes.

Potatoes:
Wash thoroughly and dry.
Rub with oil.
Wrap in aluminum foil and grill 35-40 minutes, turning occasionally.

Zucchini and small squash:
Slice 1/2 inch thickness. Brush with oil and grill 2-3 minutes per side. Small squash can be cut down the middle and grilled in halves.

Peanut Butter Candy

So I was checking out blogs and found some recipes on this blog!! Its the Z103 blog, how funny!

Here is a delicious recipe for Peanut Butter Candy from Brad's wife. (Brad from Z103)
If you don't know, Peanut Butter Candy is the dessert that school cafeterias serve where it's like an inch of peanut butter goodness topped with a small layer of chocolate ecstasy.
(I think this and chili & cinnamon rolls, were the best thing the school ever cook!!)

Enjoy!
Peanut Butter Candy

2 C. creamy peanut butter
8 T. butter; softened
2 3/4 C. powdered sugar
6 C. rice krispies; crushed
1/2 bag of Chocolate Chips (melted)
*Mix butter and peanut butter together.
Mix powdered sugar and rice krispies together. Combine mixtures. Press into 8x8 ungreased pan.
Melt half bag of chocolate chips and pour over peanut butter mixture.
Place in fridge to harden chocolate.*How do you melt chocolate?
Here are 3 different ways to do it.
Just be careful, cuz if you burn the chocolate, it stinks up your place, and it makes little children and me cry.
Method 1
Place the chips in a microwaveable bowl just big enough to hold them.
Place in microwave on low heat setting and microwave in 30-second increments.
Stir after each 30 seconds to ensure all chips melt.
Method 2
Place water in the bottom of a double boiler and chips in the top.
Melt the chips over medium heat, stirring them with a wooden spoon until just melted.
Method 3
Place the chips in a small ovenproof casserole or metal mixing bowl.
Heat oven or toaster oven to warm (150 to 200 degrees F).
Using the potholder, check the casserole and stir the chips every 3 minutes until they are melted

Apple Jelly

This is awesome!!

And yummy too!

You can use all the garage from pealing apples for your pies, applesauce, or just use all the "ugly" apples you have!!

This is a jelly bag. In the blog that I got this from, she didn't know what it was or looked like.

I asked one of my friends that I thought would know what one is.

It works, but is small. I just used the cheese cloth, lots bigger.

This is all my waste from peeling the apples. I didn't take one after I left it over night. Should have, it was disappointing.

But then when we tasted this.... Well it was worth it, even though it doesn't make a lot. Its wonderful!!! And hey, it isn't hard.

I made strawberry applesauce and pumpkin spice applesauce, and regular. I try to post those soon.