Saturday, December 29, 2007

Stuffed French Toast

This is super easy and a fun breakfast treat.

Cream cheese, softened
Jam or jelly of your choice (orange marmalade is good, too!)
eggs, milk, and whatever you put in french toast mix


1. Make a "sandwich" using the bread, cream cheese and jelly

2. Dip in egg mixture

3. Cook on a skillet until each side is lightly browned. I also briefly cook each end

4. Serve with syrup, or whipped cream, or just plain, and ENJOY!

Baked Breakfast Burritos

Aaron LOVES these! They came out of a casserole cookbook (oh, casseroles, the epitome of white trash.) Every time I make them I think to myself, "Gosh, these don't look like they are going to be very good," but they never disappoint. We make them for breakfast or dinner.

1 pound sausage (I love using the bacon sausage)
1/2 cup crumbled bacon
8 mushrooms sliced (optional)
1/2 cup chopped green onions
1/3 cup chopped green pepper
1 garlic clove, minced (or a heaping teaspoon out of the jar)
8 eggs
1/4 cup sour cream
3/4 shredded cheddar cheese, divided (or your favorite)
3 tbls. enchilada or taco sauce
1 tbls. butter or margarine
6 large flour tortillas

1. In large skillet, cook sausage until brown, then add bacon. Remove to paper towels, reserving 1 tbls. of drippings.

2. Saute mushrooms, pepper, onion and garlic in drippings until tender, then turn to low.

3. In a bowl, beat eggs, sour cream. Add 1/3 cup cheese and enchilada sauce.

4. In another skillet, melt butter; add egg mixture. Cook over medium heat, stirring occasionally until eggs are completely set.

5. Add sausage and egg mixture to veggies. Spoon onto tortillas and roll up. Place seam down in a greased 13 x 9 baking dish.

6. Spoon some extra enchilada/taco sauce over each burrito, sprinkle with cheese and bake, uncovered, at 350 degrees for 5-10 minutes (until cheese is melted.


Monday, December 24, 2007

Oreo Truffles

My sister found this recipe, and I have since seen it in several magazines and all over the Internet. I don't know if you can technically call these truffles, but they are SOOO easy!

1 Pkg crushed Oreo's
8 oz softened cream cheese
melted chocolate (any flavor: milk, semi-sweet, white, dark, whatever)


1. Mix crushed Oreo's and cream cheese

2. Refrigerate for a few hours

3. Make into balls and dip into your preferred chocolate

4. Dip in sugar, top with some more crushed Oreo's, drizzle another chocolate or whatever, let set, and enjoy!!

Tuesday, December 4, 2007

Caramel Crispix Crunch

My sister-in-law got this off of a Crispix box years ago and it is one of my very favorite snacks. It's a sweet version of a Crispix/Chex like mix, but much better. I can eat an entire batch in two days!

1 box Crispix
1 small jar caramel ice cream topping
2 tbls. margarine
1 cup toffee bits
1 cup sunflower nuts


1. Place ice cream topping in a large microwave-save bowl. Heat in microwave on HIGH 30 seconds. Stir until smooth.

2. Add cereal and sunflower seeds, stirring until evenly coated. Return to microwave and cook 4 minutes longer, stirring after each minute.

3. Remove from microwave and mix in toffee bits. Spread evenly on waxed paper lined baking sheet. Cool completely. Store in airtight container.

Options: Add mini choclate chips, Golden Grahams or pretzels.

Sunday, December 2, 2007

Taco Soup

This was one of our favorites as kids. The Ultimate White Trash Soup made with with ground beef and canned food! Doesn't get much better than that!

1 pound lean ground beef
1 small onion, chopped
1 package taco seasoning mix
1 can tomato sauce
1 can stewed or diced tomatoes, not drained
1 can whole kernel corn, not drained
1 can kidney beans, drained (bean juice just isn't very good)
1 can black beans, drained
1 can olives
1 small can chilies


1. In large soup pot, brown beef with onion. Drain fat.

2. Add remaining ingredients and cook until hot.

Top with cheese and serve with tortilla chips!

BLT Salad

I like finding some variations on the usual "green" salad. This doesn't go over well as a leftover, but it's great fresh! You can substitute balsamic vinegarette (sp?) for the mayo dressing for a little different taste (and a lower fat recipe.)

1 pound bacon
3/4 cup mayonnaise
1/4 cup milk
1 teaspoon garlic powder
1/8 teaspoon ground black pepper
salt to taste
1 head romaine lettuce - rinsed, dried and shredded (Iceberg lettuce doesn't work as well)
2 large tomatoes, chopped
2 cups seasoned croutons (or chopped up french bread toasted in the oven)


1. Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.

2. In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.

3. Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

OPTIONS: Add avocado, cheese, or whatever you please!

Quick and Easy Alfredo

This is one of my favorite (and most requested) recipes. I will serve this with grilled chicken and steamed broccoli for a great meal. Enjoy!

1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder (I used the good stuff...minced garlic out of a bottle)
2 cups milk
6 ounces grated Parmesan cheese (a bag of shredded parmesan cheese from the refrigerated cheese is perfect!)
1/8 teaspoon ground black pepper
salt to taste


1. Melt butter in a medium, non-stick saucepan over medium heat.

2. Add cream cheese and garlic powder, stirring with wire whisk until smooth. (It'll look kind of funny, but as long as it stirs like it's smooth)

3. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan, salt and pepper.

4. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.

Toss with hot pasta to serve.

Pretzel Salad

This is a Utah-Mormon staple. While I consider it more as a dessert, this special treat is often served as a "salad" with meals. I love the salty/sweet mix. Yum, yum!

2 cups crushed pretzels
3/4 cup margarine, melted
2 teaspoons white sugar
1 (8 ounce) package cream cheese
3/4 cup white sugar
4 1/2 ounces frozen whipped topping, thawed
1 (6 ounce) package strawberry or rasberry flavored gelatin
2 cups boiling water
2 (10 ounce) packages frozen strawberries or rasberries


1. Preheat oven to 400 degrees F (200 degrees C).

2. In a medium bowl, mix crushed pretzels, margarine and sugar.

3. Press crushed pretzel mixture into the bottom of a 9x13 inch baking dish, and bake in the preheated oven 8-10 minutes. Remove from heat and allow to cool.

4. Blend together the cream cheese and sugar. Fold in whipped topping and spread evenly over cooled pretzel mixture.

5. In a medium bowl, dissolve the strawberry flavored gelatin in boiling water. Mix in strawberries and set aside to cool for 15 minutes.

6. Pour gelatin mixture over cream cheese mixture and refrigerate until set, about 4 hours.

You can top with Cool Whip or just leave as is to serve!

OPTION: Use a can of crush pinapple, but drain well, use the juice in the gelatin mixture (lessen the water for how much pinapple juice you use) and mix some of the crushed pineapple in the cream cheese mixture

Chili's Chicken Enchilada Soup

I served this with my Chicken Flautas and it was a yummy meal! Obviously, I can't take credit, this is Chili's recipe, but it is really good, and pretty easy.

1 pound skinless, boneless chicken breast halves, shredded or diced
1/2 cup diced onion
1 clove garlic, minced
1 quart chicken broth
1 cup masa harina
3 cups water, divided
1 cup enchilada sauce
2 cups shredded Cheddar cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin


1. In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides.

2. Remove and set aside.

3. Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.

4. In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.

5. Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.

W.T. Chicken Flautas

I would never claim to have the best Chicken Flautas, my dear friend Brandalee introduced me to the restaurant with that title, but I tried to make some at home and they turned out fairly good, so I thought I'd share the recipe. (Just for your info: a flauta is somewhat of a morph of an enchilada, chimichaga and rolled taco. Traditionally, they are flour tortillas, but all of the recipes I found called for corn tortillas. I never did find the perfect recipe, so I kind of made up my own and I still prefer flour tortillas.)

3-4 boneless, skinless chicken breasts cooked (cubed or shredded)
2 tbls. butter
1 can chilies
1 small onion, chopped
1/2 cup chicken broth
2 tbls. flour
1 tsp. cumin
8-10 flour tortillas
cooking oil
shredded cheddar cheese


1. Heat oven to 350 degrees

2. Mix chicken, butter, onion and chiles in skillet and cook until onions are tender

3. Add flourm cumin salt and pepper (to taste) and broth. Mixture will thicken, set aside.

4. Pour enough oil in skillet to slightly crisp tortillas (approx. 1-2 minutes per want it crispy, but soft enough to still roll up)

5. Use paper towels to soak up grease, sprinkle cheddar cheese on fried tortilla, put a heapeing tablespoon of chicken mixture and roll up

6. Place rolled up flautas on baking sheet, sprinkle with cheese, and bake for 15-20 minutes

Enjoy with sour cream, guacamole and/or salsa!!

OPTION: Serve them enchilada style! Pour enchilada sauce over flautas and sprinkle with cheese before baking