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Wednesday, March 27, 2013

Bacon Breakfast Bake




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Bacon Breakfast Bake

3/4 – 1 bag TATER TOTS
salt and pepper to taste
1 small onion or 1/2 large onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 lb bacon crisp, crumbled
8 eggs
2 cups milk
3 cups cheddar jack or colby jack cheese, shredded




Directions:


In a 9×13 casserole dish
add the TATER TOTS
salt to taste,
and pepper to taste. Bake in a preheated 400 degree oven
until TATER TOTS are golden brown. Remove from oven
and set aside. Lower oven temp to 350.
In a mixing bowl, add 8 eggs,
2 cups milk,




and 3 cups shredded cheese. mix well an set aside.
In a frying pan, fry bacon until crisp, then crumble.
disgard all bacon grease except 1 tablespoon for sauteing
the onion and peppers.




In the same fry pan as the bacon, saute the diced onion and peppers until soft.
Layer the onions and peppers on top of the pre cooked TATER TOTS.
Layer the bacon crumbles on top of the onions and peppers.
Pour the egg and cheese mixture over the bacon layer.
COVER with aluminum foil and bake in a pre heated
350 oven for 45 minutes. UNCOVER and bake for an
additional 30 minutes.
Enjoy!!

Chocolate Eclair Cake





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Chocolate Eclair Cake


Ingredients:


1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce





Instructions:



Preheat oven to 400. Lightly grease a 9?X13? glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).



Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.

Peanut Butter Brownie Triffle





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OMG!!! I am making this for Easter Sunday!! My boys are going to LOVE it!!
Heaven In A Bowl (Peanut Butter Brownie Trifle)



Peanut Butter Brownie Trifle:



1 fudge brownie mix (13-inch x 9-inch pan size)
2 packages (13 ounces each) miniature peanut butter cups
4 cups cold 2% milk
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 cartons (8 ounces each) frozen whipped topping, thawed





Prepare brownie batter according to package directions. Bake in Large Bar Pan baking pan at
350° for 20 minutes or until a toothpick inserted near the center comes out with moist crumbs
(do not overbake). Cool on a Stackable Cooling Rack; cut into 3/4-in. pieces. with Bread Knife.


Cut peanut butter cups in half; set aside 1/3 cup in Prep Bowl for garnish. In Classic Batter Bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a Trifle Bowll; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.


Breakfast Butter Cups





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Breakfast Bacon Cups


Ingredients:



White or Wheat Bread
Bacon
Shredded Cheddar Cheese
Eggs
Butter
Maple Syrup
Salt & Pepper
(Note quantities not added. This will vary depending on how many you plan to make. It’s safe

to estimate about 2-3 per person. )




Directions:


Pre-heat oven to 400 degrees. While the oven is pre-heating partially cook the bacon for about 3-5 minutes in a large skillet set to medium-high. You want the bacon to be a little cooked but still pliable. Mix maple syrup and butter in a small sauce pan and heat over medium low so butter melts (you can’t mess this up so don’t worry about amounts too much. I usually use ½ a stick of butter and a cup or so of syrup).



Using a cookie cutter, ravioli cutter, or whatever else you may have that can cut a 3 inch diameter circle—cut circles out of the bread slices.



Here comes the good part! Grease/non-stick spray muffin pan and line with bacon so that is circles each mold. Now, brush each side of the bread with the syrup/butter mixture and place in cup so that it rests evenly at the bottom of the mold. You may have to do a little trimming of the bread but it’s ok if it doesn’t fit perfectly either. Crack an egg into each mold, season with salt and pepper and give each cup a sprinkle of cheese (you can also add the cheese on top of bread, beneath the egg).
Place in oven for 7-8 mins. This is for a slightly runny egg. If you’re looking for a solid yoke cook for about 10 mins.



Saturday, March 23, 2013

Chicken Bacon Ranch Crockpot Meal






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Chicken Bacon Ranch Crockpot Meal



This is whats for supper along with a tossed salad yummy~~Southern Mama
Chicken bacon ranch crockpot meal

Ingredients:


4 Boneless skinless chicken breasts
3 Carrots
2 Tablespoons Real bacon bits
1 Teaspoon Minced garlic
1 Package Ranch dressing mix
1 Can Cream of chicken soup
1 Cup Sour cream
Cooked egg noodles






Directions:




1.First put the bacon, garlic, ranch dressing mix in a bowl.



2.Chop up the carrots and add them in too.



3.Next I added the soup and the sour cream and I mixed it all together.




4.Put the chicken in the slow cooker and add the mixture from the bowl.



5.Cook on high for at least 3 hours.



6.Relax for 3 hours and serve over rice




7.Shred the chicken by running a fork through it.




8.Serve & enjoy.



Morning Brunch Easter Casserole




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Morning Breakfast Casserole

Easter Morning or Brunch Casserole~~Southern Mama
Can be prepared a day ahead.

Ingredients


8 eggs
3 cups milk
1/4 teaspoon ground black pepper
8 cups French bread cubes (3/4-inch pieces)
1 package Jimmy Dean Hearty Original Sausage Crumbles
2 cups (8 ounces) shredded sharp cheddar cheese, divided





Preparation



Preheat oven to 350°F



Beat eggs, milk and pepper in large bowl with a wire whisk until well blended. Add bread cubes; stir gently until evenly coated. Stir in sausage crumbles and 1 1/2 cups cheese.
Pour into lightly greased 13 x 9-inch baking dish; sprinkle with remaining cheese.
Bake 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 12 squares to serve.




Spinach-Egg Casserole: Add 1 package (10 ounces) frozen chopped spinach, thawed and squeeze dry, to egg mixture before pouring into prepared baking dish.



Wednesday, March 20, 2013

Cheesecake Cookies





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Cheesecake Cookies:



We are a family of cheesecake lovers, what better way to start off the week with a cheesecake cookie?
No better time than the present I say.
I liked these cookies and will probably make these for my goodie trays this year. The texture reminded me of shortbread with a little tanginess (is that a word?!) from the cream cheese that is added. You could also roll these in any type of coating you want, I chose to go basic with graham cracker crumbs. You could also put some chocolate in the middle..I may go with a rolo candy in the middle the next time. The possibilities are endless on topping/filling combinations. Happy Cookie Baking!!!



Ingredients:

3/4 cup unsalted butter, softened
3 ounces cream cheese
2/3 cup sugar
1 tsp vanilla extract
2 cups All-Purpose Flour
Graham Cracker Crumbs, for coating



Directions:



Preheat oven to 375 degrees.



In a large bowl, beat together butter, cream cheese, and sugar. Mix in vanilla extract. Stir in the flour until well combined.



Scoop the dough and form into 1" balls. Roll in graham cracker crumbs so cookie is covered.



Boston Cream Pie





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Boston Cream Pie


To prepare the Boston Cream Pie Dessert for 4 persons serving, you are required to ready the
following ingredients:

Are you looking for an easy boston cream pie, well then you have come to the right place. Here is a easy boston cream pie recipe that is sure to be a hit with the whole family try it out today for yourself. You can also use the following Conversion Calculator for grahm conversion or any other conversions Click Here to use Conversion Calculator:


Cake:



80 grams butter, softened
200 grams all-purpose flour, sifted
3 1/2 teaspoons baking powder
1/2 teaspoon salt
200 grams granulated sugar
200ml and 2 tablespoons milk
1 teaspoon vanilla extract
2 large eggs




Cream Filling:


50 grams sugar
3 tablespoons cornstarch
1/4 teaspoon salt
300ml milk
3 egg yolks, beaten
1 teaspoon vanilla extract




Chocolate Glaze:



1 1/2 cups whipping cream
6oz semi-sweet chocolate chips
2 tablespoons unsalted butter, cut into chunks




How to make Boston Cream Pie Dessert




Step 1: Preheat the oven to 375°F.


Step 2: In a large bowl, mix the melted butter with the flour, baking powder, salt, and sugar gradually.



Step 3: After well-blended, add in 1 cup milk and vanilla extract.



Step 4: Stir until the dry ingredients are dampened.



Step 5: Combine eggs and remaining milk into the mixture.




Step 6: Pour into a layer cake pan.




Step 7: Place into preheated oven and bake it for 20 minutes.




Step 8: Take cake out from oven and let it cool completely.



Step 9: For Cream Filling, combine sugar, cornstarch and salt in a bowl.




Step 10: Stir it with 1 cup milk until smooth, and then, adding remaining milk.




Step 11: Cook it on low heat, stir until smooth and thickened; stir egg yolk with the mixture.




Step 12: Cook it for another 2 minutes and let it cool completely before adding vanilla.



Step 13: For Chocolate Glaze, cook the whipping cream until near boiling.



Step 14: Stir the chocolate with hot cream.



Step 15: Put the cake with cream filling and topping with chocolate glaze.



Step 16: Slice to serve.



Place covered cookie balls onto the prepared baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.

Tuesday, March 19, 2013

Margarita Fruit Dip





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Margarita Fruit Dip


Ingredients:


1 package (8 ounces) cream cheese, softened
1/3 cup frozen (thawed) margarita drink mix
2 Tbsp orange juice
1 teaspoons grated lime peel
1/4 cup whipping (heavy) cream
Whole strawberries





Directions:




Beat cream cheese, margarita mix, orange juice and lime peel in large bowl with electric mixer on low speed until smooth.



Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold into cream cheese mixture. Cover and refrigerate 1 hour.



Serve dip with strawberries and other fruits.



Rub the rim of your serving bowl with a lemon, lime or orange half, then dip the rim of the bowl into a shallow dish of colored sugar.

Sunday, March 10, 2013

What Nannies Need to Know about Kosher Kitchens

What Nannies Need to Know about Kosher Kitchens


Posted on by admin | in Nannies
Keeping kosher is an important part of Judaism, and is a part of food preparation in which nannies working for observant Jewish families need to be well-versed. Keeping this practice can seem like a difficult task, but there are things you can do as a nanny to make sure you follow your employers needs and wants in this department.
What Does Kosher Mean?
Before stepping into a home with a kosher kitchen, it might help for you to understand what it means to be kosher in the first place. It is commonly mistaken that kosher means simply that something needs to be blessed by a Rabbi. While it sometimes is the case that a Rabbi must be present to make something kosher, it is not always necessary to remain kosher. Otherwise, every Jewish kitchen would practically need a live-in Rabbi.
Keeping kosher includes such practices as not mixing meat and dairy products, which, in the strictly kosher kitchen means that there are separate utensils for meat and dairy. Some that follow the practice even have separate parts of the kitchen that are dedicated to dairy and meat to keep them apart. If the two should be mixed up, the kitchen would have to go through the process of becoming kosher once again. This can include boiling utensils and/or having a Rabbi come to say a prayer and bless the items.
Consider Taking a Course
There are kosher kitchen classes available for those interested in learning what it takes to create a kosher kitchen or how to keep a kitchen kosher. If your employer expects you to maintain their kitchen to follow his faith, he may be willing to pay for a course where you learn what he has possibly been practicing his entire life. After a while it becomes second nature, and if you simply ask him what you need to do he may unintentionally leave some important pieces out. So, to be sure you know how to maintain a kosher kitchen, the easiest thing to do is learn more about it with a class.
Gauge Your Employers’ Level of Observance
You might not be able to tell this for yourself, so ask the family how conservative they are when it comes to keeping kosher. Some follow the rules to the strictest degree, while others may skip some things here and there. You want to be sure you follow their rules as they do. The last thing you want is to contaminate their kitchen by bringing in the wrong food or using the wrong utensil.
Keep in mind that no matter what level of kosher they keep their kitchen, it probably took a while and a great effort on their part to create their kitchen in this way. You do not want them to have to go through that process again, and you definitely don’t want to put your job in jeopardy over something that can easily be prevented with a little knowledge.
Show Respect
If you’re not Jewish, some of the guidelines regarding keeping a kitchen kosher can seem confusing. Still, it’s important to keep in mind that this is part of a set of religious beliefs that you are going to be participating in, even if it’s just in a small way. Show your employer respect in every way you can. Even if you don’t fully understand why they need a kosher kitchen or what the greater purpose is, you need to show that you respect them as a family. Just as you want to be shown respect for your beliefs, keep the family’s religion in mind and show them you understand how important it is to them to keep the kitchen kosher. While you are in their home, you need to follow this practice to the best of your abilities. While you will want to eat whatever you want, you have to understand that what you enjoy might not be compatible with keeping a kosher kitchen.
Ask Questions
If you ever have a question concerning what needs to be done, your employers should be willing to help you through the process. They will not expect you to know what all comes with being kosher if you’ve never been exposed to it before. In some cases, they may not have had a kosher kitchen growing up and have had to go through the whole learning process like you are now. Never be afraid to ask questions. It is respectful to learn more about something you know little of, especially if you’ll be expected to adhere to unfamiliar practices. They will simply appreciate that you are taking the effort to help them maintain the lifestyle they have chosen.

Tuesday, March 5, 2013

Grilled Cheeseburger Wrap




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Grilled Cheeseburger Wraps


I made these a while ago, but forgot about them until I was scrolling through my camera the
other day. I'm sad I didn't post the recipe sooner because they are SO good! They're a fun
change-up to the every day cheeseburger, and a little healthier, too!
These yummy wraps are filled with lean ground beef, lettuce, tomato, a little cheese, and
wrapped in a flour tortilla. So good. You can make them even healthier by using low-carb tortillas and skipping out on the cheese.



Makes 5 wraps


1 pound lean ground beef
1 Tablespoon Worcestershire sauce
2 Tablespoons ketchup
1 teaspoon dried minced onion
pepper and salt, to taste
5 large flour tortillas
shredded cheddar cheese
mustard
tomato slices
lettuce






Directions:




Brown ground beef in a large skillet over medium-high heat. Drain any grease. Add Worcestershire sauce, ketchup, minced onion and salt and pepper to beef. Stir to combine.



Reduce heat to low and let mixture heat thoroughly, about 5 minutes or so.




Sprinkle some cheddar cheese down the center of each tortilla. Add a few heaping Tablespoons of
the beef mixture on top of cheese. Drizzle a little mustard (and more ketchup, if desired) on
top of the beef, and then add a couple tomato slices. Roll up each tortilla burrito-style.





Place wraps, a couple at a time, onto a preheated indoor grill and grill for 3-5 minutes, or
until cheese is melted. Carefully remove wraps from grill and place on a plate. Gently unravel
wrap to add some lettuce. Re-roll wrap and then cut in center diagonally. Serve immediately and
enjoy!


Friday, March 1, 2013

Rocky Road No-Bake Cheesecake


"Chopped peanuts and semi-sweet chocolate flavor this fluffy, no-bake cheesecake pie made with cream cheese and mini marshmallows." Try one of the many other
cheesecake recipes located on the site as well. You can also take and check out the Site Map and browse the whole site from one spot and why your here why not take a moment to stop on by our online store.








Don't forget to leacve a comment below on this recipe for others to let others know wha you thought of this cheesecake.






Rocky Road No-Bake Cheesecake:

"Chopped peanuts and semi-sweet chocolate flavor this fluffy, no-bake cheesecake pie made with cream cheese and mini marshmallows."


Prep Rime: 15 Mins.   Serves: 10
Ready In: 4 Hours 15 Mins.


Ingredients


  3 squares BAKER'S Semi-Sweet Chocolate, divided
  2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  1/3 cup sugar
  1/4 cup milk
  2 cups thawed COOL WHIP Whipped Topping
  3/4 cup JET-PUFFED Miniature Marshmallows
  1/3 cup chopped PLANTERS COCKTAIL Peanuts
  1 (6 ounce) OREO Pie Crust



Directions

1. Microwave 1 of the chocolate squares in small microwaveable bowl on HIGH 1 minute; stir until chocolate is completely melted. Set aside.


2. Beat cream cheese, sugar and milk in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Gently stir in whipped topping, marshmallows and peanuts. Coarsely chop remaining 2 chocolate squares; stir into cream cheese mixture. Spoon into crust.
3. Refrigerate 4 hours or until set. Store leftover pie in refrigerator.

Nutritional Information open nutritional information


Amount Per Serving Calories: 358 | Total Fat: 24.7g | Cholesterol: 51mg