This is the last recipe from Christmas I have to post. I actually made it for us for dinner last night because I had coupons for croutons and sausage and Mike really likes it. Thanks for the recipe Mom :-)!
Ingredients:
2 1/2 Cups Seasoned Croutons (1 normal sized box)
2 Cups Shredded Cheddar Cheese
1 Jimmy Dean Sausage Roll (we like spicy)
8 Eggs
3 Cups Milk, divided
1 Can Cream of Mushroom Soup (I used 98% FF)
Ingredients:
Grease 9 X 13 inch pan. Layer Croutons, cheese and cooked, drained sausage. Beat eggs and 2 1/2 cups milk. Pour over ingredients. Cover with foil and refrigerate overnight. In the morning, Mix mushroom soup and remaining 1/2 cup milk. Pour over eggs. Bake, uncovered, at 300 degrees 1 1/2 hours, until brown.
Mom's Overnight Egg Bake
French Onion Soup
This was a recipe featured on The Lil' Peanut Patch and I've been wanting it ever since I saw it! I was a little nervous, but was very pleased with how it turned out!
Ingredients:
5-6 medium sweet onions, cut in 1/2 and then sliced (so you have a bunch of 1/2 circles)
4-5 Tbsp. butter
Salt and freshly ground pepper, to taste
3 tsp. thyme
1/2 cup sherry cooking wine
6 cups beef broth
3-4 Tbsp. worcestershire sauce
loaf of french bread (I just put croutons in Mike's and skipped it altogether in mine to leave it sans gluten)
sliced mozzarella or swiss cheese (we used Swiss)
Directions:
Heat a deep pot over medium-med/high heat. Add butter and onions. Cook and stir occasionally until they are somewhat caramelized. Then, season with salt, pepper, and thyme. Add sherry to the pot, slowly deglazing the pan as you pour it in. Then add the beef broth and worcestershire sauce. Let the soup sit on med/low heat for at least 20 minutes.
While soup is simmering, turn on your oven to broil. Toast both sides of a thick slice of french bread. Then, place broiler safe bowls onto a cookie sheet and ladle the soup into your bowls, add the toasted bread (push it lightly into the soup) and lay a slice of cheese on top. Broil until the cheese is bubbly and lightly browned. YUM!
Puffed Pancakes
Another stolen recipe from my mom...we had it with our Christmas Day brunch. Ella LOVED them :-) and next time she wants pancakes I think this is what I'll do...much less time consuming that making a whole batch of actual pancakes!
Ingredients:
1/2 cube butter (not margarine)
6 eggs
1 cup Milk
1 Cup Pancake Mix (or Bisquick)
Directions:
Preheat oven to 425 Degrees. Place butter in a 9 X 13 inch pan. Put in preheating oven until butter is melted. In a blender, combine eggs, milk and pancake mix. Pour batter into baking dish. Bake for a bout 15 - 18 Minutes until pancakes are puffy and lightly browned. Do not open oven while pancakes are cooking. Top with sifted powder sugar.
Serve with warm maple syrup or fruit toppings.
24 Hour Salad
My mom has made this salad for our Christmas Eve dinner ever since I can remember! The first Christmas Mike and I had together I made it for the two of us, not a good idea. It makes a lot and it doesn't save longer than a day, but it was delicious!
Ingredients:
6 Cups lettuce chopped
Sugar, Salt, Pepper
6 Hard Boiled Eggs, sliced
1 10 oz. pkg. Frozen Peas thawed
1 lb. Bacon , cooked and crumbled
1/4 C. sliced green onions
2 Cups( 8 oz.) shredded Swiss Cheese
1 cup Mayonnaise
1/2 cup sour cream
Directions:
In a large salad bowl, place 3 cups lettuce. Sprinkle with sugar, salt and pepper. Layer in order the eggs, peas, bacon, remaining 3 cups lettuce, green onions and cheese. Combine mayonnaise and sour cream, spread over top of salad. Cover, refrigerate 24 hrs. Toss before serving.
Taquitos
Tonight I made Sweet and Spicy Slow Cooker Chicken and was planning on using it to make tacos, but then I decided to try making some home made taquitos instead...and they were delicious (although less healthy!)!
Ingredients:
-shredded chicken, beef or pork
-shredded cheese
-tortillas of choice (I used corn to be gluten free but I'm sure flour would be easier to work with)
-oil for frying!
Directions:
-Heat enough oil in pan to cover tortillas when rolled up.
-Place a small amount of cheese down center of tortilla, then top with some of your meat mixture (to make my corn tortillas easier to work with I place 3 in a paper towel, wrap them up and heat in microwave for 30 seconds).
-Tightly roll up tortilla and place 1 or 2 toothpicks in to hold in place.
-Place in hot oil until they turn golden brown.
Sweet and Spicy Slow-Cooker Chicken
I found this recipe on My Kitchen Cafe. The chicken turned out really well, but was definitely more sweet than spicy (I only used 1/4 t. red pepper). I definitely plan to make it again...we could use it for tacos one night and then put it in tortilla soup the next night (tonight I tried it in homemade taquitos). I will however add some additional spices though (extra red pepper, some cumin, maybe some chili powder and garlic salt) and I'll probably add some sliced onions as well. It was super easy and definitely worth a shot!
Ingredients:
1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I will use at least 1/2 next time)
Directions:
Place all ingredients in the crock pot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.)
Chicken and Rice Bowls
This meal idea comes from Taste Buds and was a nice change from our stir fry meals. I only marinaded the chicken for a few hours because I didn't read the recipe close enough the first time through, but it was still tasty...and healthy too! I was reminded of Teriyaki Stix by this meal (and Sara's short lived work experience there).
Ingredients:
-chicken breasts
-equal parts teriyaki sauce & fat free italian dressing
-1-2 cloves garlic, minced
-veggies of choice
-rice of choice
Directions:
-combine sauce, dressing, garlic and chicken in a ziploc bag & marinade over night.
-roast or grill chicken (I used my George Foreman grill!) and serve over steamed brown or white rice with your steamed veggies of choice.
White Chiken Chili
This was THE perfect meal for our chilly day today! I LOVED it...SO easy and flavorful! I came across the blog Delicioius Dishes at some point while looking for recipes at the beginning of this week and this was definitely a winner!
Ingredients/Directions:
3 chicken breasts, cubed (I used 1 can)
1 med. Onion, chopped
1 ½ tsp. garlic powder
1 T. vegetable oil
Saute until chicken is golden brown and add:
2 cans (15oz) great northern beans (drain and rinse)
1 (14.5 oz) can of chicken broth
2 cans (4 oz) of green chilies
1 T. jalapenos (I didn't have and it was still VERY flavorful)
1 tsp. salt
1 tsp cumin
1 tsp dried oregano
½ tsp. black pepper
Simmer uncovered for 30 minutes. Remove from heat and add:
1 C. sour cream
½ pint whipping cream
Stir in and let sit for 5 minutes. Serve with chips, avocado and cheese.
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