Sausage and cheese egg casserole

I know, I know. Im sure everybody has an egg casserole recipe that they like! BUT, this one is simple, good, and easy from my mama. I'm really picky and I dont like the ones that have peppers and mushrooms in them! yuck. The best part is, you can assemble it then put it in the refrigerator over night, and bake it in the morning! Perfect for mornings that you dont have time to prep AND bake!

Sausage and Cheese Egg Casserole

6 slices of bread; cubed

1 pound sausage; browned and drained

1 1/2 cups cheeder cheese

8 eggs; beaten well

2 cups milk

dash of salt and pepper

Place the cubed bread along the bottom of a greased 9x13 pan. Pour evenly with sausage then cheese. Mix together the eggs, milk, and some salt and pepper. Pour this mixture evenly in the pan. Bake at 325 for 45-50 minutes; until no longer runny and set. Cut into squares. YUM

*If chilling over night-Cover and chill over night. Take out 15 minutes BEFORE, and let set. Bake at 325 for 45-50 minutes (same directions)

I'm linked to:

Tasty Tuesday and Tempt My Tummy

Chicken Fried Pork Chops

whoa mama; some like it HOT! Im not to keen on spices, but my hubby is, so this has a kick for me! Adjust the cayenne if you need to!

What you need:

22 saltine crackeres; finely chopped

3/4 cup plus 2 TBL flour

3/4 tsp. baking powder

salt and pepper

2 eggs

3 cups plus 1/3 cup milk

2 cups oil

2 1/2 TBL paprika

2 TBL salt

2 TBL garlic powder

1 TBL black pepper

1 TBL onion powder

1 TBL cayenne pepper (this make it really spicey. Do 1 tsp. cayenne to make less spice)

1 TBL oregano

1 TBL thyme

4-6 boneless pork chops



What to do:

1. In one bowl; combine the crackers, 3/4 cup flour, 1/2 tsp. salt, 1/4 tsp. pepper, baking powder, and the last 8 spices listed (paprika to thyme)

2.In another bowl; wisk the eggs and 1/3 cup milk

3. Lightly sprinkle each pork chop with cracker mixture, dredge in eggs, then pat and coat with cracker mixture again.

4. Place in large skillet with hot oil, until browned on both sides.

Serve with gravy over the meat, and good ole mashed potatoes!

I am linked to: Tasty Tuesday, Tempt my Tummy, At the Table

Shortbread Candy Corn Brownies

Look how gorgeous these are! I didnt know Candy Corn Kisses existed! Hop over to the Picky Palate for this amazing recipe!

Mini MeatLoaves

This is a great way to make meatloaf, a little more kid friendly! I told the kids we were having "meat muffins"

Mini Meatloaves

2 lbs beef (rinse the beef, or all the fat will spill out all over the muffin tin during baking!)

1 small onion; minced

2 packets instant oatmeal; brown sugar flavored

2 large eggs

3/4 cup ketcup

1/2 cup milk

2 TBL worchestershire sauce

1 tsp. salt

Glaze- 1/3 cup ketchup mixed with 3 TBL light brown sugar

To do:

In a large bowl, mix all ingrediants! Spoon into greased muffin tins (or form into individual loaves and place in a casserole pan). Brush the glaze over each loaf, and bake at 375, for 45 minutes.

Serve with good ole mashed potatoes!

This post is linked to Tasty Tuesday and Tempt My Tummy and At the Table

Pumpkin Whoopie Pies

Im totally making these, and I cant wait! Recipe found at The Tidy Mom

Family/Kid portraits

Hop over to my Family Blog, to view our new family and kid portraits!

Apple Ginger Pork Chops

Do NOT make this if you dont like apple pie! Because its pretty much apple pie made into an entre! Everybody in my family loved it. My kids didnt like the apple chunks (you'll see below), so next time, Im going to blend them so it wont be chunky! Let me know if you give it a try!

Apple Ginger Pork Chops

What you'll need:

4-6 pork chops (not super thick ones)

1 can apple pie filling

1 TBL oil

1 tsp. salt

1/4 tsp. pepper

2 TBL cornstarch

2 cups apple juice

12 ginersnap cookies; crumbled

What to do:

1.Sprinkle each pork chop with salt and pepper, and brown in hot oil in a skillet. Remove pork chops from heat, and place in casserole pan.

2. Combine the pie filling and crumbled ginersnaps

3. Spoon small amout of filling on top of each pork chop.

4. Bake at 350 for 30 minutes

5. Meanwhile; Combine cornstarch and apple juic until smooth. Add left over pie filling mixture (so dont use all of it on top of the pork chops!) Bring to a boil and stir until thickened.

6. Poor over pork chops and serve.

***sorry: I have an amazing, expensive camera and I always forget to take pictures! Im usually rushing when Im cooking since I have a baby, and our older boys have football practice to get to!

This post is linked to: Tempt my Tummy Tuesdays and Tasty Tuesday

Chicken Pockets

Chicken Pockets

The chicken pockets shown in picture above, are in a small tuberware. They look like they're huge, and filling up a casserole pan!

I've made and posted these before, but I've changed up the recipe. My kides Love these! Let me know if you try them!

What you'll need:

6 oz cream cheese
4TBL melted butter
about 4 chicken breasts; cooked and cubed
4 TBL milk
1/4 cup chopped onions
2 8oz cans crescent rolls
1/2 cup mozerella cheese
1 cup seasoned croutons (chopped/blended)

To do:

1. Preheat oven to 350
2. Blend the cream cheese and butter until smooth. Mix in a dash of salt and pepper, the milk, chopped onions, and moz cheese. Mix until blended. Stir in the cooked, cubed chicken.
3. Roll out cresecent rolls, one can at a time, on a cookie sheet (I use 2 cookie sheets). Place 2 triangles together and press the seems to form together. Spoon some of the mixture in the middle, and fold dough to form small rectangle. Press down seems so mixture doesnt excape when being cooked.
4. Brush with melted butter, and sprinkle with crushed croutons.
5. Cook on an ungreased cookie sheet for 25 minutes.

Chicken Parmesan

Here's a moderately easy recipe for chicken parmesan! I hope you try it, and like it! My family did!

Chicken Parmesan

What you need:

4-6 boneless chicken breasts; pounded very thin (or sliced in half; lengthwise)

1 1/2 cups flour

4 eggs; beaten with 1 TBL water and some salt and pepper

2 cups panko bread crumbs.

1 cup oil

mozzarella slices

parmesan cheese

salt and pepper

spaghetti sauce

Prep:

Place flour in a large bowl (large enough to dip chicken in it!) and set aside.

Place eggs in a large bowl and set aside.

Place bread crumbs in a large bowl and set aside.

Preheat oven to 400

Heat oil in a large skillet on high; large enough for all chicken; or divide between two skillets

What to do:

After pounding or filleting chicken, sprinkle with salt and pepper. Cover with flour, than dip in eggs, than cover with bread crumbs, and place in hot oil. Cook each chicken breast until golden brown on each side.

Transfer to casserole pan and top each chicken with spaghetti sauce, mozzarella cheese, and about 1 TBL of parmesan cheese. Bake for 10-15 minutes.

Serve over buttered spaghetti

yum yum

Mozzarella stuffing chicken

I never liked thanksgiving "stuffing" growing up. Actually, the only time I've ever liked it was at my husband's families' Thanksgiving last year (did you get that?!), and my husband's grandmama B made it homemade. It was GOOD! SOO I was a bit surprised; yet, hopeful, that I liked this recipe. It definitely has that thanksgiving stuffing flavor, but plenty of other flavors to balance it nicely. My 8 year old really likes this, and that always makes me feel good (he's also the pickiest of the bunch)

Mozzarella Stuffing Chicken

4-6 large skinless boneless chicken breasts (depending on how many peeps you're feeding!)

Mozzarella cheese slices (I buy the pre packaged slices for sandwiches; enough slices to cover chicken)

1 can Cream of Chicken soup

salt and pepper to taste

1 cup chicken flavored stuffing mix (I'm sure any flavor and brand will suffice!)

1 1/2 sticks butter, melted and divided (1/2 stick in one bowl and 1 stick in another bowl)

Preheat oven to 350 degrees. Pour 1/2 stick melted butter in the bottom of a casserole pan. Place chicken in; place cheese slices on top (enough to cover chicken). Mix soup with a dash of salt and pepper, then pour over cheese. Sprinkle the stuffing mix on top, and drizzle 1 stick melted butter over chicken and stuffing. Bake for 1 hour, uncovered.

*Tip- When serving, I cut up the chicken (for my kiddos), and scoop up the sauce and stuffing from the pan, and put on top of the cut up chicken.

Linked up to Tasty Tuesday and Tempt my Tummy

Southwestern Taco Soup

“Come join Soup-a-Palooza with TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers”

Go over to TidyMom and DineandDish for more great soups for Soupapalooza!

This is one of my favorite soups. I love it, and you just dump everything in a crock pot (except the onion and tomatoes that I mince in a food processor!) I ate two bowls, and I would have had it for lunch the next day, but Edwin beat me to it! :)

Crockpot Taco Soup

1 small onion; minced

1 can chili with beans

1 can black beans; drained

1 can creamed corn

1 can corn

1 can chicken broth

1 can diced tomatoes; minced

1 pkg (1.25 oz) taco seasoning

1 pound beef

Cook beef in a skillet; meanwhile, put all ingredients in the crockpot! Stir to combine, then add the beef. Stir in Taco seasoning, and cook about 4-6 hours on low. so easy; so good!

Serve with LOTS of tostitos chips crumbled in soup and cheese!

Stuffed Shells with Sausage

Im not sure if I"ve posted this before. It's really easy and simple to make, and always a hit with the kids. Keira requested it this week! I just finished eating some for lunch!

Stuffed Shells with Sausage

1 pkg jumbo pasta shells

1 jr. spaghetti sauce

1 bag frozen cooked Italian meatballs; thawed (found near the frozen "snacks"; pizza rolls, bagel bites, etc)

1 cup mozzarella cheese

1 cup parm cheese

Cook pasta according to package. Drain and rinse with cold water, so its not too hot to stuff! Place a little bit of sauce in a greased baking pan. Place a meatball in each shell, and transfer to baking dish; open end down. Top with remaining sauce and sprinkle with both cheeses. Cover and bake at 350 for 35 minutes. Uncover and bake 5-10 minutes more; until cheese is melted and bubbly.

Italian Chicken Parm

Here I am again. I cook when I can, and I dont nearly post as often as I would like. I had a friend email me, and she said she reads my blog (but doesnt comment; gasp!), so I thought I would continue posting for all you stalkers that dont comment!

Here's a super easy and fast recipe. We had it last night, and everyone likes it; I think.

What you'll need:

Chicken breasts

Spaghetti sauce

Italian bread crumbs

Parmesan cheese

Garlic Salt

Oregano

What to do:

Sprinkle both sides of your chicken breasts with garlic salt, oregano, and then dip in italian bread crumbs. Place in casserole pan and cover with Pasta Sauce. Cover pan with foil and bake on 400 for about 45 minutes.

Sprinkle with parmesan cheese and cook another 10-15 minutes without foil. Serve over buttered spaghetti. * Once I cut up and plate the chicken, I spoon more sauce and cheese over it (because I like it saucy!)

For personal and family news, hop over to my family blog!

Blonde Chicken Parmesan

I forgot about this blog. I'm definitely not cooking that often; although, I do try when I can. Life is busy with a 2 month old (hence the lack of posts!) We're also in the process of buying a house and its been a long and frustrating process! It's bank owned so THEY are in no hurry to dot the I's, and cross their T's so we can stinkin close! Its been put off twice already and our fingers are crossed to close this Tuesday. I'll believe it, when I see it! BUT, I can't wait to post pictures of our new home and MOVE!

I found this recipe on another cooking blog and have changed it up to suit my families taste.

Blonde Chicken Parmesan

1. Spray 9x13 casserole pan with spam. Tenderize Chicken (meat mallot or tenderizer tool), and dip breast in melted butter; place chicken breasts in pan and sprinkle with garlic salt.

2. Combine 1 can cream of chicken soup,1 small pkg cream cheese (softened), 1 packet lipton onion soup mix, and 1 cup chicken broth; blend til smooth (I use my mixer but you could use a food processor as well)

4- Poor mixure over chicken (filling pan), then Sprinkle the top of chicken with shredded parmesan cheese

5-Bake at 350 degrees for 45 minutes.

Sauce will be bubbly. Stir it a little, and serve Chicken breast with more parm cheese and sauce on top.

Kase Holden Twitty; 6lb 12 oz

After a routine doctor's appointment May 18th, I was admitted to the hospital for preeclampsia

and induced May 19th! It was definitely a whirl wind, and I was in the hospital til Friday! YUCK! I would say that labor and delivery was "easy", and it was all the other issues that arrived that made it very difficult. I was on medication for preeclampsia that made me feel sick, antibiotics because my white blood cells doubled, and I spiked a high fever and had clots soon after delivering Kase. BUT; we're home now, and Kase and I are both healthy!

He's just perfect! He sleeps all day and is up all night :) I'll post more pictures later...

Cooking?

Im done cooking. For now, anyways. I'm about 1 week away from my due date and my hubby has taken over the load. Im posting details and updates on my personal/family blog, if you would like to see pictures and stay informed this next week! Until the next time...

Maternity Pictures

Visit my other blog for my maternity pictures!

Smores Cake

First things first. Me at 37 weeks

This one's for the kiddos! Super easy Smore's Cake!

What you'll need:

1 box yellow cake mix

1 bag semi sweet chocolate chips

1 box grahmn crackers

1 jar marshmallow cream

What to do:

Follow directions on cake box. Set the timer for 10 minutes LESS than the box says to (you’ll put the cake back in later, and we don’t want to over cook it!).

Pull the cake out and layer marshmallow cream like icing (it helps if you wet the spoon or knife as your spread)

Spread out chocolate chips

Top with grahmn crackers; broken into halves.

Allow cake to cook 10 minutes longer. Serve Warm!

This post is linked to Tasty Tuesday and Tempt my Tummy Tuesday

Pork with creamy fennel and bacon sauce

What you'll need:

4-6 boneless pork chops

1 cup flour

dash salt and pepper

4TBL oil

4-6 slices of bacon, finely chopped

2 TBL fennel seeds (chopped and minced) (found in your spice isle)

1 small onion; minced

4 cloves garlic; minced

4TBL lemon juice

1 cup whipping cream

What to do:

Trim fat from meat. Tenderize meat with meat mallot or tenderizer. (I use a fantastic meat tenderizer that I bought from Bed Bath and Beyond. Much easier than a mallet)

In a shallow bowl combine flour and a dash of salt and pepper; coat pork with mixture.

In a large skillet, cook pork in hot oil. Replinish oil as needed. When cooked and browned; remove from skillet.

In the same skillet, cook bacon until crisp. (tear, shred, cut, place in processor; whatever to make smaller)

Add fennel, onion, and garlic. Cook a few minutes longer. Add lemon juice, then stir in whipping cream.

Bring to boil, and return meat to pan.

Cook until sauce has begun to thicken and quickly remove pork (before sauce evaporates!), and spoon sauce over meat. I might even double the sauce ingredients next time to have some extra. It evaporates up quickly!

It's creamy, porky, bacon-esk, yumminess.

This post is linked to Tasty Tuesday and Tempt My Tummy Tuesday

Tangy Shredded Pork Tacos

So I realize its been MONTHS since I've attempted to post on this blog. I'm 35 weeks pregnant, and although I'm still cooking; I just haven't thought about posting! I found this recipe on the food network, and made it last night. Everyone liked it except my oldest; which is odd because he eats everything!

Tangy Shredded Pork Tacos

1 teaspoon dried oregano

1 teaspoon ground cumin

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 (3 1/2-pound) boneless pork; cut into chunks

1 medium onion; minced

4 cloves garlic, minced

1 cup chicken stock

1 small can tomato paste

1 tablespoons honey

1 orange, peeled and blended

1 lime, peeled and blended

Preheat the oven to 325 degrees F. Mix the oregano, cumin, salt and pepper together in a small bowl and season the cubed pork chunks with the spice mixture. Put into a large Dutch oven. Add the onion, garlic, chicken stock, tomato paste, honey, orange and lime; stir together.

Put the pot on medium heat and bring the mixture to a simmer. Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour and 45 minutes. If you don’t have a dutch oven, transfer to another dish, safe for the oven.

Remove the meat from the Dutch oven to a cutting board. Set the Dutch oven over medium heat and reduce the liquid until it becomes slightly syrupy, about 10 minutes. Meanwhile, shred the meat and place in a bowl. Drizzle the reduced cooking liquid into the pork and toss.

Serve with tortillas

For the first time in a long time, this post is linked to Tempt my Tummy Tuesday and Tasty Tuesday

Visit my other blog later, for week 35 pictures and doctor updates!

Orange Pineapple Cream Salad

Well hello. It's been a while, my friends. I"m still cooking; just not anything too spectacular worthy of posting. 

Being prego and all, keeps me from the desire of cooking at times. My belly is growing; slowly, but I'm getting there. I"ve gained 10 pounds total, and its difficult to figure out where 10 pounds has gone! I can still button my jeans; although, its getting slightly uncomfortable. 

Enough of me. Onto FOOD....

ORANGE PINEAPPLE CREAM SALAD

1 11 oz can mandarin oranges

1 8oz can pineapple chunks

1/2 cup sour cream

1/2 cup marshmallows

Mix pineapple chunks, sour cream, and marshmallows together. Stir in mandarin oranges. Refrigerator for 2 hours and serve!

Easy Peasy

Side note; I dont like sour cream, but I like this! Light and refreshing. Maybe it's because I'm pregnant.

This post is linked to Tasty Tuesday and Tempt my Tummy Tuesday