Wednesday, November 25, 2015

Cheesy Bacon Hash Brown Pie

I absolutely loved this! Like could eat it once a week loved it.  This recipe was adapted from Completely Delicious.

5 slices bacon (chopped)
3 large eggs
1/2 onion (diced)
1/3 cup milk
3 cups of frozen hash browns (thawed)
2 cups colby jack cheese
salt and pepper
sour cream

Heat oven to 375. Saute the bacon until it is crispy. Remove to a paper towel. Saute the onion in the bacon grease. In a bowl whisk together the eggs, milk, salt and pepper. Stir in the bacon, hash browns, onion and 1 1.2 cups of cheese.   Pour into a greased pie plate and bake 30 - 35 minutes. Remove and serve topped with sour cream and chives.

Monday, November 23, 2015

Crock Pot Chicken Fajitas

These fajitas were so easy to make and absolutely delicious. Even my picky eater was asking for more and that never happens.

3 Chicken Breasts
1 Onion
1 Red Pepper
1 Yellow Pepper
1 Orange Pepper
1 Fajita Seasoning Packet
2 tbsp Lime Juice

Slice the onion and peppers into strips.  Layer half of the vegetables on the bottom of the crock pot.  Top with the chicken breasts. Pour one tablespoon of lime juice over the chicken then season with half of the fajita packet.  Top with the remaining vegetables then lime juice then fajita packet. Cook on low for 6-8 hours. Remove the chicken and slice into strips.

Friday, November 13, 2015

Snickerdoodle Pumpkin Muffins

I got this recipe from Taste of Lizzy T.  It's a super easy pumpkin muffin recipe involving a mix but they turned out wonderfully! Sometimes you just need quick and easy!

1 pkg Krustez Cinnamon Crumb Cake Mix
1 15oz can Pumpkin Puree
1 tsp Pumpkin Spice
1/8 cup Water
1/2 tsp Ground Nutmeg

Heat oven to 350.  Place the muffin liners in the tin.  In a bowl whisk together the cake mix, pumpkin spice and nutmeg. Stir in the pumpkin, water and 1/4 cup of the cinnamon topping. Fill the muffins liner 3/4 of the way with batter. Sprinkle the remaining cinnamon topping evenly on each muffin. Bake for 25 minutes. 

Wednesday, November 11, 2015

John Legend's Macaroni and Cheese

I have searched and searched for a good macaroni and cheese recipe. I can't tell you how many I have tried over the years and just not been pleased with.  I decided to try John Legend's recipe a few weeks ago and I think I have finally found one that I really really like! It was baked but also creamy.  It was cheesy but not overwhelmingly so. It's so good!

4 tbsps unsalted butter and extra butter for dish
3 cups elbow macaroni
24 oz evaporated milk
1/3 cup milk
2 large eggs
1/2 tsp seasoning salt
1/4 tsp garlic powder
16 oz  sharp grated cheddar cheese
8 oz grated monterey jack
salt and pepper

Heat oven 375. Grease a 9x13 baking dish with butter. Boil elbow pasta in salt water and drain. Return the pasta to the pot and add butter.  Toss the pasta in the butter until it is melted. In a medium mixing bowl whiskt together the evaporated milk, milk and eggs. Stir in the seasoning salt, garlic powder and pepper. In a separate bowl mix together the cheddar cheese and monterey jack cheese. Place 1/3 of the noodles in the bottom of the baking dish, top with 1/3 of the cheese and repeat with the remaining 2 layers. Pour the milk mixture over the pasta and bake for 35-45 minutes. Let sit for 10 minutes before serving.

Monday, November 9, 2015

Crock Pot Ranch Taco Soup

I saw a Ranch Taco Soup recipe online but could never find it again so I created my own! We loved this taco soup and the ranch seasoning just gave it an extra something!

1 lb Ground Beef
1 15oz can Fire Roasted Diced Tomatoes with Garlic
1 28oz can Crushed Tomatoes
1 16oz can Chili Beans
1 15oz can Black Beans
1 15oz can Kidney Beans
1 15oz can Corn
1 cup Water
 Taco Seasoning Package
Ranch Seasoning Package

Brown the ground beef over medium heat. Place in the crock pot then add the remaining ingredients and stir.  Let cook on low for 6-8 hours or high for 3-4 hours.  Top with cheese, sour cream and avocado.