Jalapeno Popper Pasta Salad

  

 

1 lb cooked pasta (any kind works, I prefer egg noodles)

1/2 cup mayo

1/2 sour cream

juice of 1 lemon

1 tsp salt

1/2 tsp garlic powder

1/2 tsp pepper

1 cup jarred jalapenos, chopped

1 cup monterey cheese

2 boiled eggs, diced, optional

6 slices bacon, cooked and chopped

2 cups croutons

Whisk mayo, sour cream, lemon, salt, garlic powder and pepper in a bowl. Cool your pasta, mix it in with the mayo. Add the jalapenos and bacon. Toss to combine. Refrigerate. Then before you serve, sprinkle croutons on top.

Note: So much better the next day! May have to add a little mayo though.

Advertisements

Biscuit Pizzas

11069802_10204112369545063_8172108772150833581_n

Canned biscuits

Pizza topping (Sauce, pepperoni, sausage, cheese, whatever you want)

Flatten the biscuits, add the sauce, top with your toppings. Super yummy with a biscuit crust!

11178194_10204112254062176_8811753058004674650_n

Bake them in the oven according to the biscuit can. Just don’t cook as long. They cook pretty fast.

Peach Cobbler

kjbb

Batter

1/2 cup melted butter

1 cup flour

2 tsp baking powder

1/4 tsp salt

2/3 cup milk, room temp

1 egg, room temp

Filling

1 (28oz) can sliced peaches, drained (I used fresh peaches)

1 cup sugar

1 tsp cinnamon

1 tbs brown sugar

1/2 tsp nutmeg

Melt the butter in a 9×13 pan in the oven on 350*

Mix together the flour, sugar, baking powder and salt. Then stir in the milk and egg. Pour evenly over the melted butter so it coats the entire bottom of the pan. Combine the peaches with sugar and spices in a bowl. Mix well then pour over the batter in the pan. DO NOT MIX OR TOUCH! Just pour that batter on as evenly as you can and let it be! Stick that baby in the oven for 35-45 minutes. The batter will rise to the top and turn golden brown!

Yum!

  

Meatloaf

jkgcfhfc

3 lbs ground beef (or ground turkey)

1 diced onion

1 small can mushrooms or a handful of fresh mushrooms, diced

garlic powder

nature seasing

worcestershire sauce

1/2 cup ketchup

squirt of mustard

1/2 bread crumbs or crushed crackers

2 eggs, beaten

Mix it all together, bake in 9×13 pan on 400* until brown on top and no longer pink in the middle. (Some like it a little pink, I don’t)

Also, if you want to drizzle with ketchup and stick under a broiler for 5-10 minutes, that makes a tasty topping. Just pull out the meatloaf a little earlier, add the ketchup and put under the broiler.

I like mine serves with brown gravy, veggies and rice, and a fresh tomato!

vbvb

This above is the same meatloaf made with ground turkey!

Mushroom Poached Eggs

10356022_10202625246367913_1190863782600630470_n

Cream of mushroom

1 can of milk (measure with the cream of mushroom can)

garlic salt

cumin

minced dry onion

creole seasoning

parsley

salt and pepper

eggs

In a bowl combine all ingredients except the eggs. Whisk well. Pour it in a large skillet. Slowly break eggs, one by one and drop them into the cream of mushroom mixture. Should be able to fit 6 eggs if you space them properly. Cook on medium until it starts to bubble a bit. Then turn down to low. Eggs sometimes stick to pan, just use a spatula to make sure it doesn’t stick. Cook them however long you like your eggs. Less cook time means runny eggs. Longer cook times means solid eggs. Serve with buttered toast and left over drippings from the pan!

Bean Dip

(Pictures coming soon!)

15oz can refried beans

1 cup picante sauce

1 cup monterey jack cheese

1 cup cheddar cheese

3/4 cup sour cream

3oz softened cream cheese

1tbs chili powder

1/4 tsp cumin

1/4 tsp garlic powder

Tortilla chips, Salsa and avocado, optional

Combine all together; except chips, salsa and avocado of course 😉

Warm in a crock pot for two hours. Stir often to prevent sticking. Serve warm.

Spinach Artichoke Dip

(Pictures coming soon!)

2 blocks of frozen spinach, thawed and drained

4 bricks of cream cheese

2 cans of artichoke hearts in brine, drained

1 cup parmesan cheese

3/4 cup mayo

1/4 cup sour cream

a medium diced purple onion

Mix the cream cheese, sour cream and mayo until it becomes smooth. Add in the parm cheese, onion, artichokes, and spinach. Stir well then put in a 9×13 pan and bake on 350* for 30-40 minutes.

Quick Chocolate Eclair

  

Graham Crackers

2 (3oz) pack of vanilla pudding

3 cups milk

8oz cool whip

16oz chocolate icing (any brand, just not whipped)

Line a 9×13 pan with graham crackers, combine the pudding with the milk, then fold in the cool whip. Pour a layer of the pudding over the graham crackers, then lay more crackers on top. Keep layering until the pudding is gone. (Make sure the crackers are left on top) Then warm the container of icing in the microwave for 30 seconds. Stir with a spoon then pour over the top. Spread with a spoon if needed to cover. Refrigerate until set. Store in fridge.

Easy peasy! 

Enjoy!

Carrot Cake!

  

This is my husbands favorite dessert I make. He loves it so much, he even gets me to make extra so he can share with his employees at work!

4 eggs

1 & 1/4 cup veggie oil

2 cups sugar

2 tsp vanilla

2 cups all purpose flour

2 tsp baking powder

2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

3 cups freshly grated carrots (don’t use pre-shredded carrots)

Heat over to 350*

Beat the eggs, oil, sugar and vanilla. Mix in the flour, soda, powder, salt and cinnamon. Last, stir in the carrots. Bake in a 9×13 pan for 40-50 minutes until the edges get a little crisp.

I use a cream cheese frosting. Here is mine:

Cream Cheese Frosting