Breakfast recipe

I just stumbled upon this recipe while looking for something to have with dinner tonight.

Crockpot Breakfast

32 oz frozen hash browns
1 lb cooked ham cubed ( lean )
1 onion diced
1 green pepper diced
1 1/2 c shredded cheese ( Regular Cheese )
12 eggs
1 c skim milk
1 t salt
1 t black pepper

Divide potatoes, ham, veggies and cheese so you can create several layers of each in the crock pot. Start with the hash browns, then ham, onions peppers and last cheese. Repeat until you have several layers. Beat eggs, milk salt & pepper pour over layers in the crockpot cover and turn on low. Cook for 10-12 hours overnight.

This would be great for Christmas morning. My mother-in-law always makes some sort of breakfast casserole for breakfast on Christmas day, I think this would be something a little easier for her...or maybe I'll make it this year!

Sunday...no fun today :(

I'm still working on yesterday's to-do list. It's no fun doing all this work on my day off. Blah.
There was quite a bit of stuff on the list that I didn't get finished, and I didn't have anything planned for today, so I'm going to try to get it all done!

I put dinner in the Crockpot around noon. It's smelling so good already! The recipe is from that blog I wrote about last weekend A Year of Slow Cooking. Tonight we're having Bacon and Cheese Chicken. The sauce that gets poured over it is a combination of Ranch dressing and Teriyaki sauce. It sounds like such a strange combination, but I tried it when I mixed it up and it's actually pretty good! I didn't have any actual Teriyaki sauce, but I had a teriyaki marinade and it's just about the same thing. It'll be ready around 6:30. I can't wait! I think I'm going to make some white rice with it. I love rice...but Bobby doesn't like it so much. Oh well, we all have to do things we don't want to sometimes, so I'm hoping he'll eat it for me.

Bobby just took down the Christmas lights...in the rain. Silly I know, but it was his idea! I can cross that off my list now, too!

I'm going to bring the totes up for the ornaments and get started with the tree. UGH. The house is going to look so bare without the decorations. At least I'll still have my snowmen :)

Off I go!!

A new discovery

This week I found a new blog and I am in love. It's silly to be in love with something like a blog, but this one makes my life easier, so how can I not love it.
May I introduce you to A YEAR OF SLOW COOKING. This woman, Stephanie O'Dea, dedicated 365 days of her life to finding a way to use her crockpot at home. She made something different in it EVERY DAY for a YEAR, deserts, appetizers, dinners, deserts, breakfasts, playdough, crayons, candles...you name it!! And well, she also wrote this book and was on Rachel Ray, too! After I spent about an hour two hours looking through all of her (indexed in alphabetical order) recipes on Friday night (I know, I have a really exciting life), I found one that I had EVERYTHING in my house to make!

I made this deliciousness in a bowl:PIZZA SOUP
I mostly followed Stephanie's recipe when I made it this time, except that instead of baby tomatoes I used the two small tomatoes that I had in the fridge from Taco night, I omitted the mushrooms (because I HATE cooked mushrooms), and added a little bit more of the italian sausage (because I had 3 left, and the recipe only called for 2). Bobby just put the rest of the box of bowties that I had in the pantry...which was probably twice as much as the recipe called for. I didn't have any mozzerella, so I garnished with freshly grated parmesan cheese, which was even better!!

Bobby and I really enjoyed it, though I think it had WAY too much pepperoni in it and needed even more pasta. My cousin Rachel, (who came to spend the night and went shopping with me and made me smile) liked it, but thought it was too spicy...must've been all the pepperoni. We all agreed that it was a little too greasy though...again, I think it was the pepperoni.

The next time I make it, I'll change it up just a little bit to make everyone happy. Less pepperoni for sure...the recipe calls for a whole cup, but I'd probably use only half a cup, and lots more pasta. Stephanie suggests 1/3 to 1/2 cup pasta...but I'm pretty sure Bobby said there was about 1 1/2 cups of pasta left in the box. I still think it needed more. Bobby said that adding some chicken to this would be good, too! This is definitely something that will be added to the menu again. It's a great winter soup, and my hubby actually ate vegetables! I'm so proud of him:) Your family and friends will probably enjoy this very much...especially if they like pizza, I suggest trying it! It didn't take very long to do all the prep, just cleaning and cutting the veggies and meats. After all that's done, just throw it in a crockpot and go on with your day!

Happy Cooking!!

Peanut Butter Munchies

So back on Nov. 18 I told you that I was going to participate in a cookie exchange with the women at my office. Well, it was a success and my cookies turned out great! The recipe came from Better Homes and Gardens magazine.

PEANUT BUTTER MUNCHIES
(don't they just look yummy??)

Ingredients:

• 1-1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/4 cup peanut butter
• 1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla
• 3/4 cup sifted powdered sugar
• 1/2 cup peanut butter
• 2 tablespoons granulated sugar

Directions

1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.

2. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.

3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.

4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.

5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.

6. Bake cookies in preheated oven for 8 minutes or until they're just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.

To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Warm weather

Well, it was absolutely gorgeous today. It was sunny and 64 degrees! When I got home from work today, I put on some sweats and took Maverick for a walk. I think we both needed it. He's completely exhausted now, poor thing. Well, at least I got a walk in today...because now that it's dark, the sky is getting cloudy and the winds are getting stronger. They're calling for thunderstorms, which is completely awesome because I LOVE thunderstorms.

Last night's dinner was a hit. I made Sloppy Hot Wing Joes. It's a Rachel Ray recipe. Fran got me her newest cookbook for Christmas - "Big Orange Book" or "BOB" as Rachel Ray calls it...I don't particularly care for her...but I love the food she makes.

Here's the recipe. (I cut everything in half since it was for the two of us.)
SLOPPY HOT WING JOES
2 tablespoons extra-virgin olive oil
2 pounds ground chicken or turkey breast
1 carrot, peeled and chopped or grated
2 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce >>>I would go on the heavy side with the hot sauce, it cuts down on the sweetness and I like hot food<<<
1 cup tomato sauce
1 cup chicken stock
6 good quality burger rolls, split and toasted
1 cup blue cheese crumbles
2 large dill pickles, chopped

Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto buns and top with blue cheese and chopped pickles.

Now, we don't like blue cheese, so we omitted that and used our own cheese. We also didn't put pickles on it, just didn't sound good to me. I made homefries with it and some green beans. It was a definite hit. I'll be making it again.

Tonight, I'm making a taco salad. I guess I better go get started before the storms start and we lose power!!! Peace-out girlscout!

Octuplets

We're watching Entertainment Tonight right now and they were just showing a story about the Octuplets that were born in California. They are so tiny and all so weak. It makes me want to cry when I see them. The doctors aren't even sure that they will all live. How could that woman bring all of those children into the world when she has 6 kids at home and not work??? They asked her how she would be able to provide for them...and she said she'll find a way. Yeah...she'll be on welfare and sucking up government money that could be going someone else...SHE NEEDS TO GET A JOB!! I'm not saying that these children don't deserve the assistance, I'm just upset with the woman and the doctor putting these children's lives at risk.

I understand that the doctor should not have implanted all 8 of the fertilized embryos and it isn't entirely the mother's fault. But...there are people in this world that can't have children and would love to have one of those babies who are fighting for their lives.
I would love to have one of those beautiful babies and provide them with an uncrowded home where I could provide them with food and clothing and a safe place to be.

In other news...DANCING WITH THE STARS starts in a month. They announced all of the new stars last night. I can't believe that Steve-o is going to be on it. He can't possibly take it seriously. I guess we'll see.

OH! And did you see Paula Abdul's dress last night?? If not...here it is, in all of it's hidiousness!


Tonight I made Creamy Ranch Chicken for dinner. It was delicious! Bobby really liked it too. It was so easy...I'll definitely be making it again. In the time it took me to boil the water and cook the pasta, I had everything else done. I would suggest turning the water on right before you start cooking the bacon.
Here's the recipe (from BHG.com):

Ingredients

• 6 slices bacon
• 4 skinless, boneless chicken breast halves, cut into bite-size pieces
• 2 Tbsp. all-purpose flour
• 2 Tbsp. ranch dry salad dressing mix
• 1-1/4 cups whole milk (I USED SKIM MILK)
• 3 cups dried medium noodles
• 1 Tbsp. finely shredded Parmesan cheese

Directions

1. Cut bacon into narrow strips. In a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 tablespoons drippings.

2. In the same skillet cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon. Meanwhile, cook noodles according to package directions. Serve chicken mixture with noodles; sprinkle with Parmesan. Makes: 4 servings

Well...the President's on now...I'll be a good US Citizen and watch him, I guess.

It's not been the best day

I'm not feeling the greatest today...not sick, just down in the dumps.

Sara and Tyson are coming for dinner tomorrow night, and to see the new house, which I'm really excited about...but...I cam home with some great ideas for dinner tomorrow night, that I'd really like to try, but Mr. I'm-too-picky-to-try-something-new totally shot me down. I want to make turkey meatballs with a little bit of spinach in them, along with a great cheese sauce, over a bed of pasta, and a potato-green bean salad to go with the meatballs. He said "I'll eat the pasta..." which made me so angry because he won't try anything new.
I'm so frustrated. I can't make something new because he won't eat it. Which means I'm stuck eating spaghetti and meatballs, or alfredo, or pizza because he won't try something even once.
I am almost ready to cry over something as simple as a dinner with friends. Ugh!

I think I'm just going to make it and he'll have to get over it. If he doesn't eat it, it's not my problem. He can just be hungry.

I have to go to the grocery store to pick up a few things...here are the recipes, courtesy of RachelRayMag.com

Super-Size Turkey Meatballs with Spinach and Cheese
Rachael Ray
30-Minute Meals

Serves 4
One 10-ounce box frozen chopped spinach, thawed
2 1/2 to 2 2/3 pounds ground turkey breast
1 medium onion, finely chopped
3 garlic cloves, chopped
1 large egg
1 3/4 cups milk
3/4 cup bread crumbs (3 handfuls)
1/2 cup freshly grated Parmigiano-Reggiano cheese (2 generous handfuls)
Coarse salt and freshly ground pepper
Extra-virgin olive oil (EVOO), for drizzling
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth
One 8-ounce package shredded provolone cheese or Italian cheese blend
1/2 teaspoon freshly grated nutmeg (eyeball it)
1/4 cup chopped flat-leaf parsley

Directions
1. Preheat the oven to 400°. Wring the spinach dry in a clean kitchen towel. Place the ground turkey in a large bowl and make a well in the middle of the turkey. Add the spinach, half of the onion, the garlic, the egg, 1/4 cup of the milk, the bread crumbs and the Parmigiano-Reggiano cheese and season with salt and pepper. Mix until combined, then form the turkey mixture into 12 large balls, arrange on a nonstick baking sheet and drizzle with EVOO. Roast for 25 minutes.
2. Meanwhile, heat a small saucepan over medium heat. Add a drizzle of EVOO and the butter to the pan. Melt the butter, add the remaining onion and cook for 2 minutes, then whisk in the flour. Cook for 1 minute, then whisk in the remaining 1 1/2 cups of milk and the broth. Bring the liquid to a boil, then stir in the provolone. Season the sauce to taste with salt, pepper and the nutmeg.
3. Place 3 turkey meatballs on each of 4 dinner plates and drizzle with the sauce; garnish with the parsley and serve.


Balsamic Potato and Green Bean Salad
Tara Bench
EIGHT SERVINGS
Prep Time: 10 min
Cook Time: 20 min

Ingredients:
1 ½ pounds small new potatoes
Salt
10 ounces green beans, trimmed and halved crosswise
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
½ teaspoon sugar
¼ teaspoon Dijon mustard
¼ teaspoon pepper
½ cup extra-virgin olive oil
4 scallions, thinly sliced
2 teaspoons chopped fresh thyme, plus whole sprigs for garnish

Directions:
1. In a large saucepan, place the potatoes, 2 teaspoons salt and enough water to cover by 1 inch. Bring to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Add the green beans and cook for 3 minutes. Drain and let stand.
2. Meanwhile, in a large bowl, combine the vinegar, lemon juice, sugar, mustard, pepper and 1 teaspoon salt. Whisk in the olive oil until combined.
3. Toss the potatoes and beans with the dressing to coat. Using a fork, mash several potatoes. Toss in the scallions and thyme. Season with more salt and pepper to taste and top with thyme sprigs. Serve warm or at room temperature.




Sounds good to me!!!

Off to grocery shop!