ANGIE'S TACO PIZZA

My husband LOVES taco pizza, and for several years I have searched for the "perfect" taco pizza recipe.  For some reason, I have never found one that suits me, so I finally decided to just "wing it", and make one up as I go.  Well.......it worked, my taco pizza lovin' husband gave it a BIG thumbs up!  In fact he gobbled it up so fast that I didn't have time to get a picture, sorry guys!  :0(

For the crust on this pizza I used a Rhodes white yeast bread loaf.  I wanted to make 3 individual pizzas, so after thawing the bread in the fridge overnight, I cut it into thirds and it worked great!  The recipes on the Rhodes website, call for the Rhodes dinner rolls, but I just used what I had in the freezer.  They also have whole wheat bread and rolls, that would make a wonderful wheat pizza crust.  Although I have yet to find any of their wheat products here locally, you may find them in your area.  You can also use your own favorite crust recipe, or even use the already made crusts in the store.  Hope you enjoy this recipe.......HAPPY COOKING!

Angie's Taco Pizza:
(Angie's Kitchen)

1 loaf frozen white yeast bread dough, or 12 frozen yeast dinner roll dough
1lb ground beef
1 cup water
1 pkg taco seasoning mix
2 tbs taco sauce
1 (16oz) can refried beans
3/4 cup salsa
1 cup crushed tortilla chips (or more, depending on your taste!)
1 can sliced black olives
2 cups shredded Mexican style cheese
1 can diced tomatoes, drained and rinsed
1-2 cups shredded lettuce (again, depending on your taste.)

Thaw your bread loaf or rolls in the fridge overnight.  When ready to make your pizza,  roll out your dough to fit your pizza pan.  Be sure to prick your dough with a fork to prevent bubbles in your crust!  Pre-bake your crust at 350 degrees for about 6-8 minutes.  Meanwhile, brown ground beef in a skillet, drain; return to skillet, add water, taco seasoning, and taco sauce.  Bring to a boil; reduce heat and let simmer for about 10 minutes. In a bowl, combine the refried beans and salsa.  Remove crust from oven, and spread bean and salsa mixture over your crust.  Top with meat mixture, chips, cheese and olives.  Bake at 350 degrees for 10-15 minutes or until cheese is melted and crust is golden brown.  Sprinkle with tomatoes, and lettuce.  Drizzle with additional taco sauce if desired.

NACHO CHEESE BEEF BAKE

I found this recipe in one of my old Quick Cooking cookbooks.  I first made it about 2 years ago using egg noodles like the recipe said.  It was good, but to me the egg noodles just didn't fit the recipe. So I started using macaroni noodles, and loved it!  Don't get me wrong, it is good either way, but I prefer the macaroni.  Give this one a try, and see which one you and your family like best!

Nacho Cheese Beef Bake

2 cups egg noodles
1 pound ground beef
1 can diced tomatoes, undrained
1 cans condensed nacho cheese soup
1 jar sliced pimentos, drained
1 4-ounce can chopped green chilies
1 1/2 cups Mexican cheese blend
2 cups crushed tortilla chips
1/3 cup ranch salad dressing
Shredded lettuce, sour cream, and/or salsa, optional


Cook noodles according to package directions. Meanwhile in a large saucepan, cook beef until no longer pink. Drain and stir in tomatoes, cheese soup, and chilies. Bring to a boil, reduce heat; simmer covered for 10 minutes. Add the noodles. Transfer to a greased casserole dish. Sprinkle with the cheese.  Bake at 350 degrees for 15-20 minutes or until heated through and bubbly. Top with the tortilla chips and drizzle with ranch dressing.



This recipe is linked to:These Chicks Cooked hosted by This Chick Cooks, and Friday Favorites hosted by Simply Sweet Home

SWEET AND SOUR PORK SKILLET

My last post was a recipe I found on THE SOUTHERN LADY COOKS.  It was so good that I decided to try another recipe on Judy's blog....SWEET AND SOUR PORK SKILLET.  All I can say is YUMMO!  This will be another family favorite because even my picky husband raved over it!  If you haven't checked out THE SOUTHERN LADY COOKS, you sure are missing out!  So head on over and check it out, I promise you won't be disappointed.  Oh, and be sure to try this recipe.....your family will love you for it! ;0)

Sweet and Sour Pork Skillet:
(The Southern Lady Cooks)

11/2 to 2lbs. boneless pork, cut in chunks (can use boneless pork chops, tenderloin, ribs or roast)
3 tbs oil ( I use Canola)
1/2 tsp salt
1/4 tsp pepper
1 medium onion, cut into rings
1 medium green pepper, cut into rings
1 (20oz) can pineapple chunks in juice
1/2 cup water
2 tbs apple cider vinegar
2 tbs soy sauce
1/2 cup brown sugar
2 tbs water
2 tbs cornstarch

Saute' pork, onions and green pepper in oil until pork is browned and onion and peppers are tender.  Drain pineapple and reserve the juice.  In a bowl mix juice from pineapple, 1/2 cup water, vinegar, soy sauce, brown sugar, salt and pepper.  Pour over pork, onion and peppers in skillet.  Cover and simmer about 20 minutes until meat is tender.  In the same bowl mix cornstarch and 2 tbs water and beat with whisk until smooth.  Add to pork in skillet.  Cook on low, stirring constantly until mixture thickens. Add pineapple chunks and simmer about 5 minutes longer.  Serve over rice.  Makes 6-8 servings.

SLOW COOKER CHICKEN, BROCCOLI AND PASTA

This recipe is from a wonderful blog I discovered right before we started moving.  THE SOUTHERN LADY COOKS is now one of my favorite blogs!  Whether it's breakfast, side dishes, slow cooker recipes, or just some down home southern cookin' you are looking for, this is the blog for you! 

The "Slow Cooker Chicken, Broccoli and Pasta" recipe turned out sooooo good!  I am certain this will be a family favorite.  So check out this recipe and more at The Southern Lady Cooks, and be sure to "like" her page on Facebook too!

Slow Cooker Chicken, Broccoli and Pasta:
(The Southern Lady Cooks)

4 or 5 boneless chicken breasts (I used the frozen ones and thawed in the microwave. Could use other chicken parts as well)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 (10 3/4 ounce) can cream of broccoli soup
1 (10 3/4 ounce) can cream of chicken soup
1/2 soup can of water
1 (7 ounce) can mushroom stems and pieces, undrained
1 small onion, chopped
1 lb. bag of baby carrots (I cut them in half)
1 lb. bag of frozen broccoli cuts
2 bay leaves
1 1/2 cups penne pasta (could use another kind of pasta if you want)
3/4 cup shredded sharp cheddar cheese

In a shallow dish combine flour, salt, pepper, and garlic powder. Cover chicken pieces with mixture and rub into chicken. Place chicken pieces in slow cooker and pour any flour mixture that is left over the chicken. In a bowl combine soups, water, mushrooms, onion, carrots and broccoli cuts. Mix and pour over the chicken. Add bay leaves. Cover and cook on high 4 to 5 hours or low for 6 to 7 hours. About 40 minutes before recipe is done add the pasta and cheese. Serves 6. Enjoy!

Note: You could cut the chicken in strips

INGREDIENT SPOTLIGHT- TOMATOES

If you like tomatoes, you need to head on over to EAT AT HOME for the Ingredient Spotlight on tomatoes!  Come on.....who doesn't like fresh, yummy, homegrown tomatoes?!?

I'M BACK!!!

Hello friends!!!  I bet you are wondering what happened to me.  Well, we put our house on the market, and it sold in a week!  So with all of the packing, and searching for a new house, there was no time for cooking, or blogging! 

We were blessed to find a house the day after the contract was signed on ours, and closed on both homes the same day.  We are finally getting somewhat settled, and I have actually started restocking my pantry and fridge.  I hope to start posting new recipes soon....my husband and I both are tired of eating out, but you do what you have to do.  I hope you come back and visit soon for more yummy recipes.  Until then  HAPPY COOKING!

PHILLY COOKING CREME: EASY CHICKEN ENCHILADAS

The other day while in the grocery store, I was looking for Velveeta cheese, and I found a coupon on a display for Philadelphia Cooking Creme....$1.50 off ONE!!!  I had been wanting to try it out, and this gave me that chance at a great discount.  My only problem now was..... which one should I try?  They each had a recipe on the back, and the EASY CHICKEN ENCHILADAS on the back of the Santa Fe blend, sounded like something my family would enjoy, so problem solved. 

This was so quick and easy, and so good that my husband said "It's a keeper!"  I also discovered more great recipes for all of the different flavor cooking cremes here.  I definitely intend to try the others in the near future!  Hope you will too!

Easy Chicken Enchiladas:

1 small onion, chopped
2 tsp. oil
3 cups shredded cooked chicken breasts
1 can (14.5 oz.) no-salt-added diced tomatoes, drained
1 tub (10 oz.)PHILADELPHIA Santa Fe Blend Cooking Creme, divided
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
8 flour tortillas (6 inch)


Heat oven to 350°F.

Cook and stir onions in hot oil in large skillet on medium heat 4 to 5 min. or until crisp-tender. Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese.

Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13x9-inch baking dish sprayed with cooking spray; top with remaining cooking creme. Cover.

Bake 15 to 20 min. or until heated through.



This recipe is linked to: It's a Keeper Thursday

ITALIAN BEEF SANDWICHES

Italian Beef Sandwiches are one of my families favorites.  Since we are working so hard on weekends to get our house ready to list with a realtor, I thought this would be a quick and easy recipe to make that would last my husband and I all weekend.  I had already defrosted my roast, and was getting all the ingredients ready last night when I discovered that some of the ingredients I thought I had..........well, I didn't!  With no time to run to the store, this morning I had to improvise.  After picking and choosing ingredients that I did have in the pantry, this is what I came up with, and honestly I think this recipe is better than the original one I have used in the past!  Also, I was out of french rolls, so I had some Kings Hawaiian Sandwich Rolls I used instead.  The combination of the sweet rolls and the savory meat was delish!  Hope you give this one a try, and let me know what you and your family think!  HAPPY COOKING!

Italian Beef Sandwiches:
(Angie's Kitchen)

3-4 lb Chuck roast
McCormick Italian Herb Seasoning Grinder (you could also use regular Italian Herbs, but I urge  you to try this seasoning....you won't regret it!)
1 cup beef broth
1 (16oz) bottle Italian Dressing
1 small onion sliced in rings, then cut in half
1 small green bell pepper, rough chopped (fancy talk for cut in chunks)
1 (16oz) jar Pepproncini peppers (I use the whole ones, but if you want to incorporate your peppers into the meat you can use the rings)
1 tbs minced garlic (more or less to suit your taste)
Provolone cheese slices
French Rolls (or rolls of your choice)

Season your roast with the McCormick Italian Herb Seasoning.  Place in a Ziploc bag or a covered marinating tray and let marinate overnight.  (If you are in a hurry, you can skip this step, and it will still be delicious!)  Place marinated roast in your slow cooker, and pour beef broth, italian dressing, and pepproncinis with the juice over your roast.  Slice onion, and chop bell pepper and add to slow cooker.  Add the minced garlic, and press your veggies and garlic down into the liquid to insure they all get a fair share of the flavor!  Cook on low for 8-10 hours.  When done, this is where I take a slotted spoon and carefully remove the pepproncinis.  (If you like the pepproncinis in or on your sandwich, you can use the rings, and top your sandwich with them along with the bell pepper and onion.)  Then remove your roast to a large plate or cutting board, and use two forks to shred the meat.  Place shredded meat into a large bowl, and using a slotted spoon, add the veggies.  Stir the veggies into the meat.  Add a little of the broth from the crock pot to moisten your meat.  Serve on French rolls or roll of your choice topped with a slice of Provolone cheese.  I put my sandwiches in the toaster oven and toast them until lightly browned and the cheese is melted.  ENJOY!



This post is linked to: These Chicks Cooked hosted by This Chick Cooks, Crock Pot Recipe Exchange

OLD-FASHIONED PORK CHOPS

This recipe came from one of my Taste of Home Everyday Slow Cooker & One Dish Recipes cookbooks, which are now packed up in tubs and ready for the move.....if we ever sell our house and find a new one!!!!  I am so ready to be settled and have a place that has enough space for everything....well, almost everything anyway.  Do we ever have enough space?  Especially when there are kids involved!  LOL!  Anyway, last night was the first time making this recipe, and it was a huge hit!! The pork chops were so tender, they fell apart when I took them out. This would also be good with chicken, in fact I think I will try that soon and I will let you know how it turns out.

Old-Fashioned Pork Chops:

1/2 cup all-purpose flour
1 1/2 tsp. ground mustard
1/2 tsp garlic salt
1/2 tsp pepper
6 boneless pork loin chops
2 tbs canola oil (I used olive oil)
1 can (10 1/2 ounces) condensed chicken with rice soup, undiluted
1 medium onion, quartered
1 1/2 teaspoon dried parsley flakes ( I used McCormick Italian Herb Seasoning Grinders because I was out of parsley, and it worked great!)

In a large resealable plastic bag, combine the flour, mustard, garlic salt and pepper.  Add the pork, a few pieces at a time, and shake to coat.

In a large skillet, brown chops in oil on each side.  Transfer to a 3qt slow cooker.  Top with the soup, onion and parsley flakes.  Cover and cook on low for 5-6 hours or until pork is tender.

EAT AT HOME INGREDIENT SPOTLIGHT: BROCCOLI

Head on over to EAT AT HOME and check out this weeks Ingredient Spotlight.  This weeks ingredient is broccoli, one of my favorite veggies.  So check it out and link up some yummy recipes!!!

INGREDIENT SPOTLIGHT!

Check out some really yummy recipes at EAT AT HOME!  This week's Ingredient Spotlight is PUDDING MIX!  Click on this link, and check it out! 

 http://eatathomecooks.com/2011/03/ingredient-spotlight-pudding-mix.html#more-4059

MARCH MADNESS & MEXICAN CHEESE DIP!!

Is everyone ready for March Madness?!?!?! I thought in celebration of all the hype, I would share one of my favorite crock pot dips that is easy to take with you to all the March Madness parties! With only 5 ingredients, this yummy cheese dip is a cinch to make, and I guarantee you will get rave reviews! Give this one a try! Oh, and GO WILDCATS!!!!

Mexican Cheese Dip:

1 large block velveeta cheese
1 can mild rotel
1 can ranch style beans, undrained
1 pound ground beef
1 package spanish rice and sauce mix


Melt cheese in crock pot. Brown ground beef, and rinse well. Cook spanish rice according to package directions. Combine all ingredients to melted cheese. Keep warm. Serve with Tortilla chips or Fritos.



**For a spicier dip, you can use the hot rotel, and the Mexican Velveeta cheese.



This post is linked to: Crock Pot Recipe Exchange: Crock Pot Recipe Swap

AWESOME GIVEAWAY!

Check out this awesome Pillsbury Sweet Treat & Flip Cam giveaway that Cheryl at TIDY MOM is having!   Who doesn't love sweets and free stuff?  Come on check it out!  http://tidymom.net/2011/pillsbury-sweet-treats-flip-cam-giveaway/

TANGY TOMATO PORK CHOPS

The other day I was skimming through some of my favorite blogs looking for a crock pot recipe, and came upon this one.  I found it on the Little Kitchen on the Prairie blog.  It was quick and easy to put together, and turned out WONDERFUL!  Even my picky eater husband liked it!  I hope you give this one a try, I know your family will like it too.

Tangy Tomato Pork Chops:

4 (I/2 inch thick) pork chops
1 large onion, chopped
2 celery ribs, sliced
1 green bell pepper, sliced
1 (14 oz can) stewed tomatoes (I used diced)
1/2 cup ketchup
2 tbs EACH cider vinegar, brown sugar, worchestershire sauce
1 tbs lemon juice
1 tsp beef bullion (or one bullion cube)

Sprinkle each side of pork chops with salt and pepper.  Place in slow cooker.  Place the onion, celery, and bell pepper on top.  Combine remaining ingredients, then pour over the chops and vegetables.  Cover and cook on low for 7-8 hours.  Serve over rice.  When done, you can thicken your sauce with a little cornstarch and water mixture.

CHICKEN CORDON BLEU CASSEROLE

I found this recipe in an OLD church cookbook from the 1960's.  It was a church my parents attended in Missouri before I was born.  My husband and I both love Chicken Cordon Bleu, so I thought it would be worth giving it a try.  Boy am I glad I did!  It was a BIG hit with my husband, and he is VERY picky!  Hope you give this one a try.  ENJOY!

Chicken Cordon Bleu Casserole:

2 cups chicken, cooked and shredded
1 cup diced ham
1/2 cup diced onion
1/2 cup shredded Swiss cheese
1 can cream of chicken soup
1 can cream of celery soup
1/2 cup milk

Crumb Topping:

1 cup Italian bread crumbs
1/2 cup shredded cheddar cheese (I used Colby-jack)
1/2 stick butter, melted

Layer the first four ingredients in the order they appear in a casserole dish.  Combine soups and milk; pour over layers.  Combine topping ingredients, and sprinkle on top of casserole.  Bake at 350 degrees for 30 minutes.


This recipe is linked to: Eat At Home Ingredient Spotlight

GIVEAWAY!!

Check out this awesome giveaway at The Farm Girl blog!  M&M silicone baking cups.  Soooo cute!

SANDY'S SEAFOOD ROLL-UPS

After several days of tedious bubble wrapping, I think my kitchen is almost back to "normal". Hopefully this weekend I can cook up something new to share with you, but in the meantime I thought I would share this yummy recipe I got from a friend several years ago. Hope you enjoy!

Sandy's Seafood Roll-Ups:

1 cups salad shrimp
1 package imitation crab meat
3 stalks diced celery
1 cup mayonnaise
4 tablespoons sweet pickle relish
1/3 cup diced onions
Salt and pepper to taste
1 package flour tortillas

Mix all ingredients together, and spread on flour tortillas. Roll; refrigerate, and slice . Serve with toothpicks.

DEVIL'S FOOD CAKE SUPREME

One of my New Year's resolutions was to make sure I post at least one recipe a week on my blog.  Although I am VERY determined to fullfill that resolution, sometimes life can get in the way of cooking!   My husband and I have finally decided to put our house on the market, and look for a larger "forever" home.  So for the past 3 days I have been "decluttering" my tiny house to make it worthy of showing.  You don't realize how much stuff you have until you start packing it up!  I decided to go ahead and pack anything that we don't use on a regular basis.  Four LARGE tubs and 1 1/2 HUGE rolls of bubble wrap later, my kitchen is decluttered!!!  Now I only have the rest of the house.....sigh.

Anyway, with the HUGE task of getting our house ready to put on the market, we will be eating frozen pizzas, hamburgers, and take out for the next few days.  I am still determined to post at least one recipe a week, so here is a sweet treat for you.  There is no picture of course, since I haven't actually made this one in a long while, but it is definitely post worthy with or without the picture!  ENJOY!

Devil's Food Cake Supreme:

1 devil's food cake mix


WHITE ICING:

1 stick butter
1/2 cup vegetable shortening
1 cup powdered sugar
8 tablespoons all-purpose flour (one at a time)
2/3 cup milk (at room temp)
1 teaspoon vanilla extract

CHOCOLATE CANDY ICING:

1 stick butter
2 cups sugar
3 tablespoons baking cocoa
1/2 cup pet milk
1 teaspoon vanilla extract

Bake cake as directed in 2 layer cake pans. With white icing, ice between layers, and entire outside. Pour chocolate icing over top and refrigerate.

WHITE ICING:

Cream butter, shortening, and vanilla. Add other ingredients a little at a time. Beat until creamy.

CHOCOLATE CANDY ICING:

Stir constantly in a heavy saucepan on medium heat. Bring to a boil for 1 minute, stir until thick.

CONSTRUCTION COMPLETE!!!

After 2 days of pulling my hair out, I think I finally have a finished blog I can be proud of.  Although, somewhere along the way I lost a column, and couldn't for the life of me figure out how to get it back!  That's ok though, I think I actually like it better with just 2 columns anyway.  I hope you  like it, and I hope to post a new recipe tomorrow!  See ya then!

UNDER CONSTRUCTION!

If you are a frequent viewer of "Angie's Kitchen", I'm sure you've noticed my page looks different!  I am trying to add a new background, and for some reason I'm having trouble.  Since I am almost computer illiterate, my wonderful husband is gonna try to help me out!  It may take a day or two,  but "Angie's Kitchen" should look as good as new very soon! 

CHICKEN FAJITA QUESADILLAS & SOUTHWEST TACO RICE

My husband and I love going out to eat, but with the way the economy is,  it's just not in the budget.  About a week ago, I made my own version of Outback's "Alice Springs Chicken" and  "Aussie Fries". They both turned out really well.  If you missed the post and would like to check it out, click here.  This week, I decided to try another one of our favorites from a local Mexican restaurant called "Los Amigos".  For the longest time, my husband thought I was crazy because I always get the same thing when we eat there, Chicken Fajita Quesadillas.  The last time we were there, I finally convinced him to try mine, and he then realized my obsession with it!  He asked if I could make it at home, and so I gave it a shot.  This is what I came up with.  No, it's not quite as good as Los Amigos, but it was pretty darn close. 

I had a bag of Taco rice in my pantry that I needed to use, so I cooked it, and it seemed really......well, boring.  So I decided to spruce it up a bit.  It turned out really good as well.  I forgot to take a picture before everyone tore into it, but I will post the recipe under the quesadilla recipe.  Hope you give these a try, and make them your own and let me know what you think!

Chicken Fajita Quesadillas:
(From: Angie's Kitchen)

1/2 green bell pepper, sliced into thin strips
1/2 yellow bell pepper, sliced into thin strips
1/2 red bell pepper, sliced into thin strips
1 small onion, sliced into thin strips
1-2 cups frozen fully cooked fajita seasoned chicken strips*
Fajita seasoning to taste
Mexican style shredded cheese
Quesadilla size flour tortillas

Slice your peppers and onion into strips.  Heat about a tablespoon of vegetable oil in a skillet, when the oil is hot, add your peppers, onions, and fajita seasoning to taste.  I probably used about a tablespoon.  Just depends on your taste.  Saute until vegetables are browned.  Add chicken and continue cooking until heated through.  Brown your tortillas in a skillet or in the oven.  (I used my quesadilla maker)  Fill your tortillas with vegetable and chicken mixture.  Top with cheese.  You can also add lettuce, sour cream, salsa, or whatever else you like on your quesadillas.

*You can make your own fajita chicken by using boneless skinless chicken breasts or tenders.  Just cut them into thin strips, add fajita seasoning, and brown in a little vegetable or olive oil.



Southwest Taco Rice:

1 pkg Taco Rice
1 small can corn with peppers

Cook rice according to package directions only adding 1/4 cup more water than it calls for.  Add the corn with peppers, and heat through.  Enjoy!

STYLISH BLOGGER AWARD!!

I would like to thank my foodie friend from, Little Kitchen on the Prairie, for awarding me with the Stylish Blogger Award!!!  This award is so special to me because, first of all, it's my first blogger award, and second, because when I started this blog, I had no idea what a blog was or how they worked, or even how to start one!  My friends and family kept encouraging me to start one, and I am so glad they did!  Thanks again to Little Kitchen on the Prairie for this honor!  I enjoy reading your blog as well, and can't wait to see what you cook up next! :o)

Here is how it works:
-Thank and link back to the person who awarded this to you.
-Share 7 (random) things about yourself.
-Pay it forward to 10 bloggers whom you feel are deserving.
-Contact those bloggers and let them know about their award.

Here are the 7 random things about me......

1.) I can read cookbooks like a novel!
2.) I love to be outside and in my gardens, both our vegetable garden we plant
     every year, and my flower gardens!
3.) I love to can salsa, sweet pickle relish, tomato juice, and freeze fresh corn
     from our garden.
4.) I enjoy crafts, and scrapbooking.
5.) One of my favorite past times (other than cooking!) is reading romance
      novels by some of my favorite christian authors, such as.....Karen    
      Kingsbury, Colleen Coble, and Jeanette Oke.
6.) I love frogs!! No, not real ones, the cute ones you use for decorating your
     yard.  No garden Knomes for me, no siree, only frogs in my yard! :o)
7.) And most of all, I enjoy being a stay at home Mom to the cutest, sweetest,
     4 year old in the world!

Now it's time to pass on this award to my fellow bloggers, whose blogs I enjoy reading every day!

• Mrs. Happy Homemaker
• Rachel vs. "The Kitchen"
• Cooking with Christine
• Finding Joy in My Kitchen
• This Mommy Cooks
• Eat At Home
• Out Of The Box Into The Kitchen
• Lick The Bowl Good
• Mommy? I'm Hungry!
• My Grandma's Recipe Box

"ANGIE" SPRINGS CHICKEN & CHEESE FRIES

My husband and I have always loved eating at Outback Steakhouse, but the price of eating OUT is OUTRAGEOUS!!!  Since "Alice" Springs Chicken is our favorite, I decided to make my own version ("Angie" Springs Chicken) at home for an early Valentines Day meal.  Of course you can't forget the cheese fries, so I made my own version of those too!  I also found a recipe for homemade honey mustard dressing, and it turned out great....sweet, with a kick.  I am posting all three recipes for you in this one post so you can have your own Outback night at home with the ones you love! HAPPY VALENTINES DAY!!!





                      

"Angie" Springs Chicken:

2 boneless skinless chicken breasts (about 1/2 inch thick)
Seasoned Salt to taste
honey mustard dressing (recipe follows)
1 small jar (or can) sliced mushrooms
2 slices of bacon, cooked
shredded Colby-jack cheese

Season chicken with seasoned salt, and let marinate for 1 hour in the fridge.  Heat just enough olive oil in skillet to brown chicken.  Place chicken in heated skillet, and cover with lid.  Turn heat to low, and brown chicken on both sides, cooking until juices run clear.  When chicken is done, brush with honey mustard.  Drain mushrooms, and place a thin layer on top of chicken.  Top with bacon, then cheese.  Return lid, and heat until cheese is melted.  Transfer chicken to a plate, and ENJOY!

Honey Mustard:

1/2 cup prepared yellow mustard
1/4 cup honey (I added an extra tablespoon or so)
1/4 cup light Karo syrup
1/4 cup mayonnaise

Combine all ingredients and whisk together until there are no lumps.


Cheese Fries:

1/2 bag of frozen french fries
seasoned salt
4 slices of bacon, cooked and crumbled
shredded Colby-jack cheese ( or your favorite shredded cheese)

Place fries on a lightly greased cookie sheet.  Sprinkle with seasoned salt.  Bake according to package directions, or until nice and crisp.  Remove from oven, sprinkle with cheese and bacon.  Turn oven to broil, and continue to cook until cheese is melted.  Serve with Ranch dressing.

TENDER &YUMMY PORK CHOPS & GRAVY

I came up with this recipe from a combination of 2 different yet similar recipes in an old Church cookbook, and a little bit of my own tweaking.   These chops came out fork tender, and the gravy is sooooo yummy with mashed potatoes!  My family loved this one, and I'm sure yours will too!

Tender & Yummy Pork Chops & Gravy:
(This Recipe From: Angie's Kitchen)

1 egg
1 1/2 cups milk
4-6 boneless or bone-in pork chops (I used bone-in)
1 1/2 cups Italian Style bread crumbs
1/2 cup flour
1 pkg Italian Salad Dressing mix
1 (14 1/2 oz) can beef broth

Beat egg and milk together.  Set aside.  Combine bread crumbs, flour, and dressing mix.  Dip pork chops in egg mixture, then into flour mixture.  Repeat.  Brown on both sides in a large skillet, use a little olive oil if needed.  Pour beef broth over browned pork chops; bring to a boil, and let simmer until fork tender, about an hour.

KIELBASA & BOWTIE PASTA

(This Recipe From: Mommy's Kitchen Blog)

8 ounces uncooked bow tie pasta

1 lb fully cooked kielbasa, cut into 1/4 inch slices
1 jar 4 1/2oz sliced mushrooms, drained
2 tsp minced garlic
2 tbs butter
1 tbs cornstarch
1 1/2 cups milk
1 cup frozen peas
1 cup shredded cheese of your choice

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the sausages mushrooms and garlic in butter. Combine cornstarch and milk until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to sausage mixture. Stir in the peas and cheese; cook until cheese is melted.

BROCCOLI CHEESE SOUP

Oh how I love soup on a cold winter day!  Snow is in the forecast for tomorrow, so I decided to make a pot of soup, but I wanted something different and new.  I found this recipe on the blog RECIPE SHOEBOX.   I made a few adjustments to suit my family's taste....I added cooked chicken, and instead of 1/2 lb of Velveeta cheese, I used 1 lb. we like things cheesy at our house, and I think it makes the soup a little thicker which we also like.  I am posting the original recipe from RECIPE SHOEBOX, but I will put my additions and adjustments in parenthesis.  Hope you give this one a try!

Broccoli Cheese Soup
(Recipe from: Recipe Shoebox blog)

1 tbs oil (I used olive oil)
3 cups water
2 cups uncooked egg noodles
1 pkg (10oz) chopped broccoli, thawed
3 cups milk
1 medium onion, chopped
3 chicken bouillon cubes
1/2 tsp salt
1/2 lb. Velveeta cheese, cubed ( I used 1 lb.)
pepper and garlic powder to taste ( I used 1/2 tsp minced garlic)
2 cups chicken, cooked and shredded ( this is my addition)

Heat oil, add onions.  Saute 3 minutes.  Add water.  Heat to boiling. Stir in bouillon cubes until dissolved.  Add noodles and salt gradually so mixture continues to boil.  Cook 3 minutes, stirring occasionally.  Add broccoli and garlic, cook 3 minutes more.  Add milk, pepper, and cheese (this is where I added my chicken).  Stir until cheese melts.  Serves 6.

APPLE CRUMBLE PIE

Have you ever had one of those days where NOTHING turns out the way you had planned?  It seems the older I get the more of these days I have.  I had not planned on making this pie, I started out excited about making a French Pecan Pie.  I had purchased all of the ingredients needed to make it, but after mixing up the first layer and pouring it into my two pie shells, that there was not enough room for the other 3 layers!  Here I was with 2 sticky pie shells that I could not use.  Anyone who knows me, knows that I would NEVER waste a good pie crust!  So I poured the sticky pecan layer out of the pie shells, and scraped the bottom easily so not to tear them.  Now, what am I gonna do with these pie shells?  When all else fails.....just ask Paula Deen.  So I pulled out all of my Paula Deen cookbooks, and found a recipe for Apple Crumble Pie.  This sounded great, but the only problem was, I didn't have all of the ingredients for the filling!  Luckily, I had canned my own homemade pie filling back in the Fall.  So I improvised and used it.  So I thought my problems were over.....not exactly.  I misread the recipe, and put the "crumble" on top of the filling instead of the crust!  What a day!!!  Well, I just improvised again, and sprayed the lattice top with spray butter, and sprinkled it with a cinnamon-sugar mixture.  How did it turn out?  YUMMY!  Oh, and you are probably wondering about the French Pecan Pie.....I just sent my sweet hubby to the store for 2 deep dish pie crusts!  So I ended up with 4 pies instead of two, but I didn't waste anything!  I am posting Paula's version of this recipe and mine.  I hope you give them both a try!

PAULA'S VERSION:


Dough for a double crust 9 inch pie (homemade, frozen, or refrigerated)
3/4 cup sugar
1 tb all-purpose flour
1 tsp ground cinnamon
Dash of salt
3 1/2 cups peeled, chopped cooking apples
1 16-ounce jar applesauce
1 tb lemon juice
2 tbs butter, chopped into small pieces

Crunch Topping:

3 tbs all-purpose flour
1 tb sugar
Dash of salt
1 tb butter, at room temp.

ANGIE'S VERSION:

2 regular 9-inch pie crusts
1 box refrigerated pie crust
1 jar Angie's canned apple pie filling (or any canned pie filling)
Paula's recipe for crunch topping

 PAULA'S VERSION:

Preheat oven to 425 degrees. Line a 9-inch pie pan with half of dough. Combine sugar, flour, cinnamon, and salt in a bowl. Stir in apples, applesauce, and lemon juice. Spoon apple mixture into pie pan and dot with butter. Cut remaining crust into strips; arrange in a lattice design over tip of pie. For crunch topping, combine flour, sugar, and salt in a bowl. Using a fork, cut in butter until mixture is crumbly. Sprinkle over top of crust. Bake at 425 degrees for 10 minutes, then reduce heat to 350 degrees and continue to bake for about 45 minutes, or until crust and topping are golden brown.


ANGIE'S VERSION:

Preheat oven to 425 degrees. Divide pie filling evenly between the two pie crusts. Make crumb topping as directed above, and sprinkle over top of pie filling. Then cut pie crusts into strips and place over top of crumble. Spray top of lattice crust with spray butter, and sprinkle with a cinnamon sugar mixture. Bake as directed above.

CAST IRON SKILLET CORN BREAD

This corn bread recipe is soooo good! If you like moist, slightly sweet corn bread this recipe is definitely for you. I got this recipe from Food Network, it was listed under Paula Deen....duh of course it's good! Give this one a try, I know you won't regret it!

Cast Iron Skillet Corn Bread:
(Food Network, Paula Deen)

1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tbs unsalted butter, melted

Preheat oven to 425 degrees and place a 9-inch cast iron skillet inside to heat while you make the batter. In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tbs for the skillet later on. Carefully remove the hot skillet from the oven. Reduce oven temp. to 375 degrees. Coat the bottom and sides of hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until center is firm and a cake tester or toothpick comes out clean. About 20-25 minutes.

FAVORITE PORK SANDWICHES

I got the idea for this recipe from a Taste of Home Slow Cooker cookbook.  In the original recipe, you add the sauce with the fully cooked pork.  For me, this is way too much sauce, and I didn't care for the taste of the sauce.  So I used our favorite bottled BBQ sauce, and just added it to my sandwich.  If you like a lot of sauce, you could just add in your favorite homemade or bottled sauce at the end and heat through, or just add your favorite sauce to the sandwich like I did.  Regardless, this is a must try recipe.  The root beer gives the pork a surprising flavor!  Enjoy!

Favorite Pork Sandwiches:
(From: Taste of Home Everyday Slow Cooker & One Dish Recipes 2010)

1 boneless pork loin roast (about 2 lbs)
1 medium onion, sliced
2 tbs minced garlic
3 cups Root beer, divided
1 bottle (12 oz) chili sauce
1/8 tsp hot pepper sauce

Place roast in a 3qt slow cooker.  Add the onion, garlic and 1 cup of the root beer.  Cover and cook on low for 9-10 hours or until meat is tender.  In a small saucepan, combine the chili sauce, hot pepper sauce and remaining root beer.  Bring to a boil.  Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened.  Remove meat from slow cooker; cool slightly.  Discard cooking juices.  Shred pork and return to slow cooker.  Stir in barbecue sauce.  Cover and cook on low for 30 minutes or until heated through.  Serve on buns or kaiser rolls.

SAUSAGE AND CHEESE BREAKFAST CRESCENT

1 roll maple flavored breakfast sausage (or flavor of your choice)
1 8 oz. pkg cream cheese, softened
2 cans crescent rolls
1 cup shredded cheddar cheese

Unroll 1 roll crescent roll dough onto a greased cookie sheet.  Spread cream cheese on dough, leaving 1/2 inch all the way around.  Cook and drain sausage and sprinkle on top of cream cheese.  Sprinkle with cheddar cheese, and top with remaining crescent roll dough pressing seams to seal.  With a fork seal top and bottom dough all the way around.  Bake at 350 degrees for 15-18 minutes or until dough is golden brown.  Cut into squares and serve.

QUICK AND EASY BREAD BOWLS

Do you like soups, stews, or chili's in a bread bowl, but never have the time to make them from scratch?  Well this post is for you!  Rhodes has a line of frozen bread dough that you can buy in rolls or loaves.  You can use either for this recipe, but I use the loaves.

To make your bread bowls, place your loaves on a greased baking sheet.  Each loaf will make 2 bread bowls.  Follow the thawing directions on the bag.  When the loaves are thawed completely, use a knife and cut each one in half.  Round each piece of dough into a ball.  Place back on your greased baking sheet.  Bake at 350 degrees for 25 minutes, or until golden brown.

Mmmmmmm......Potato soup!!!!  These bread bowls can also be used for dips.  you can make them any size you want, just cut the dough as big or little as you like.  For more ideas using Rhodes frozen dough you can go to their website www.rhodesbread.com .  Hope you try this one out!

HAPPY NEW YEAR!

Hey everybody!  Hope you all had a safe and wonderful New Year.  Now is the time for resolutions, and I have a BIG one.....get back to cooking at home!  2010 was a rough year for me and my family.  My Dad passed away in May, and with that came a lot of adjustments for us all.  My Mother who just turned 72, had not driven in almost 15 years!  Luckily, she had kept up her licence, and did not have to take a new test.....well, not an official test anyway.  Yes, I was the lucky one who had to ride with her for the first time, and I must say, she surprised me!  She has surprised me in so many ways, her strength through all of this is so amazing to me.  My parents were married for almost 53 years, and to suddenly and unexpectedly lose someone you have been with and loved for that long.....all I can say is, with God's love strength you can get through anything!  Philippians 4:13  I can do all things through Christ who strengthens me.  Things are now slowing down and getting back to as normal as they can be after losing someone.  I hope to get back to cooking at home again, and posting the recipes more regularly.  I actually have several photos of things I did have time to make, but just never found the time to post them.  I will try to get those posted today or tomorrow.  I hope you come back and check them out, and again....HAPPY NEW YEAR!!!!