Category: RECIPES

THE PERFECT “OVER MEDIUM” EGG

Do you love eggs?  I do and there is nothing better than a perfect over medium egg for me.  I like my whites done and my yolks runny so I can sop them up with my toast. So many times the yolks break trying to flip the eggs, but I have finally figured it out and it is soooooooooooooo simple!
THE PERFECT “OVER MEDIUM” EGG
per egg:
1 teaspoon butter
1 teaspoon water
salt and pepper to taste
  • Melt the butter in your pan over a medium high heat.
  • Crack eggs into the butter.
  • Salt and pepper to taste.
  • When whites begin to solidify add the water and cover.
  • The rest of this is a matter of watching closely.  When the whites are done they will no longer jiggle.  Turn off the heat immediately and your yolks will be perfect.
  • Serve with your favorite toast.

BLACK FRIDAY THANKSGIVING WRAP UP with NEW RECIPES for GREEN BEAN CASSEROLE, CRANBERRY POMEGRANATE TANGERINE SAUCE, PUMPKIN PECAN BUTTER CAKE with CARAMEL SAUCE & CINNAMON PECANS

As I mentioned before, I DO NOT shop Black Friday, unless it’s from the comfort of my desk chair talking to a computer.  Thanksgiving weekend for us is and always has been casual.  This year was no exception. With just 2 of us this year I bought a turkey breast only.  So my questions is, where does the rest of the turkey go?

Our range is on the way out also – losing the heating elements one by one and the oven is now 75 degrees under temperature.  I didn’t want to take a chance so I started the turkey breast in the slow cooker and then used the oven to only brown the top.  Amazingly, it turned out PERFECT!  I see great turkey sandwiches tomorrow! And there are plenty of leftovers until the new range is installed next week.

Our morning started out foggy and drizzly before turning to serious cold and rain.  I did manage to capture this Robin hanging out in the old garden bed.

And the first opening bloom of the Christmas Cactus this season.

99.9% of my recipes are made from scratch, but every now and then I do cheat a bit.  Part of Thanksgiving’s dessert, PUMPKIN PECAN BUTTER CAKE with CARAMEL SAUCE & CINNAMON PECAN was one of those small cheats and believe me I will cheat again, but next time I’ll add some fresh whipped cream.  MOST of the recipe is scratch ingredients, but it called for a Betty Crocker SuperMoist yellow cake mix.  Instead I used a SuperMoist BUTTER PECAN cake mix and it was FABULOUS!  I’ll give you the original recipe (which for the life of me I can’t remember where it came from – probably pinterest) with my changes in red.

GREEN BEAN CASSEROLE
3-15 ounce cans cut green beans, drained VERY WELL!
2 1/2 tablespoons butter
2 tablespoons Wondra
1 1/4 cup whole milk
3/4 cup heavy cream
1/2 teaspoon each, paprika, sea salt and fresh ground black pepper
1 teaspoon Savory Spice Shop Hidden Cove Lemon Garlic Blend
1 teaspoon celery flakes
2 tablespoons Riverhouse Parmesan Herb dressing **
3 slices bacon, cooked and crumbled
1 cup +/- French’s French fried onion rings

  • Over medium heat melt butter in saucepan.
  • Whisk in Wondra until golden.
  • Add milk and heavy cream gradually, bringing to a boil JUST SLIGHTLY!
  • Reduce heat and simmer, stirring continuously until sauce begins to thicken.
  • While still stirring add in paprika, salt, pepper, Lemon Garlic and celery flakes. When you reach your desired consistency set pan aside to cool slightly.
  • In a large mixing bowl toss the green beans with the Riverhouse Parmesan Herb dressing.
  • Pour sauce over beans and gently toss and coat.
  • Pour into a baking dish and top with crumbled bacon and fried onion rings.
  • Bake 20-30 minutes until heated through.

**If you can’t find this brand, Litehouse Parmesan Caesar is a great substitute.

CRANBERRY POMEGRANATE TANGERINE SAUCE
1 bag cranberries
1 cup pomegranate seeds

1/2 cup fresh squeezed tangerine juice with pulp*
1/2 cup pineapple juice*
2 cups sugar
¼ teaspoon cinnamon
1 teaspoon orange peel
  • Wash cranberries and drain in colander.
  • Mix tangerine juice, pineapple juice and sugar in saucepan until dissolved.
  • Add cinnamon and orange peel. Stir well.
  • Add the cranberries and pomegranate seeds simmering over medium high heat until bubbling, stirring often.
  • When the mixture begins to boil, reduce heat.
  • Cook uncovered or until all cranberries and pomegranate seeds have ’popped’.
  • Sauce will thicken as it cools.
  • Can be stored in the refrigerator for a week or frozen for future holidays.

Yields: 2 cups
*You can use ALL orange juice if you prefer

***I like to make a double batch at Thanksgiving and freeze half for Christmas.

PUMPKIN PECAN BUTTER CAKE with CARAMEL SAUCE & CINNAMON PECANS
CAKE BOTTOM 
1 Betty Crocker SuperMoist yellow cake mix (Butter Pecan)
8 tablespoons unsalted butter, melted and cooled slightly
1 Egg

  • Preheat oven to 350 degrees.
  • Line the bottom of your 10 inch springform pan with parchment paper. I cut a square sheet and close it into the seam of the bottom with the latch and then trim into a circle. Lightly spray the pan with non-stick cooking spray.
  • NOTE: you can use a 9×13 cake pan, but coat it well with non-stick cooking spray. In a large mixing bowl combine the cake mix, melted butter and egg until well blended.Press batter into the bottom of your springform pan.

FILLING 
8 ounces softened cream cheese
15 ounce can pumpkin
8 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon PURE vanilla
1/2 teaspoon orange peel 
3 eggs
2 cups powdered sugar
2 teaspoons pumpkin pie spice
Caramel sauce (recipe follows) 
Candied pecans (I used Fisher’s Cinnamon Pecans) 
Kraft Caramel Balls 
Smucker’s Pineapple Sauce, slightly warmed (optional)

  • In a large mixing bowl beat together the cream cheese and pumpkin until smooth.
  • Add melted butter, vanilla and eggs, beating until well combined.
  • Fold in powdered sugar, orange peel and pumpkin pie spice until just mixed.
  • Pour batter over cake base and smooth even.
  • Bake 60-75 minutes until cake is set and top is only slightly wobbly (similar to a cheesecake consistency).
  • COOL COMPLETELY on a wire rack BEFORE removing the pan.
  • Serve sliced with Caramel sauce, pineapple sauce, caramel balls and pecans.

NOTE: YOU WILL NEED LESS TIME USING A 9X13 PAN!

CARAMEL SAUCE 
1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching.
  • Remove from the heat.
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly.
  • Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color.
  • Add in 1/4 cup sugar more and repeat until all the sugar is blended in.
  • Continue cooking until amber color darkens stirring constantly.
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling.
  • Serve warm.
  • Makes 1 1/2 cups.

Refrigerate for up to 2 weeks. Microwave 20-30 seconds to soften refrigerated caramel before serving.

I’m off to wrap Christmas presents – Have a great weekend! 

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PARMESAN LEMON CHICKEN with PARMESAN HERB BRUSSELS SPROUTS

PARMESAN LEMON CHICKEN with PARMESAN HERB BRUSSELS SPROUTS
CHICKEN
4 boneless, skinless chicken breasts
3 eggs, beaten
1/4 cup grated Parmesan
1 tablespoon fresh parsley
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/2 cup flour
2 tablespoons butter

  • Preheat oven to 375˚.
  • Flatten chicken.
  • In a shallow bowl combine the eggs, cheese and seasonings.
  • Place flour in another shallow bowl.
  • Melt butter in skillet.
  • Coat chicken with flour.
  • Coat chicken in egg mixture.
  • Brown chicken on both sides.
  • Transfer to a greased baking dish.
  • Bake for 20 minutes.

SAUCE
2 green onions, sliced thin
3 cloves garlic, minced
1/4 cup white zinfandel
Juice of 2 lemons
1/2 cup heavy whipping cream
3 tablespoons COLD butter, cubed

  • Using drippings from browning chicken, add scallions and garlic, sauteing until tender.
  • Add wine and lemon juice.  Saute until slightly reduced.
  • Add whipping cream and blend well.
  • Add butter cubes and stir until melted and well blended.
  • Serve immediately over chicken and rice.

BUFFALO KISSES to CELEBRATE the BIG Nascar Championship Race

Life is settling down a bit for this leg of our journey and I’ve gotten organized enough to play with a few new recipes. We love appetizers for football and race days so I’m always on the lookout for new recipes.  LOL this recipe is SO NOT like the original Buffalo Wing Poppers  it really isn’t funny, but ironically they do look similar. 

So, like so many other recipes I will give you the original ingredients in black and my changes in red – you choose what you like.  This recipe makes a wonderful tailgate or party appetizer! 

NOTE: I had an unfortunate accident with jalapeno peppers 5 years or so ago so I ALWAYS use gloves when working with peppers.  The original recipe called for “piping” the cheese mixture into the peppers, but I find since I already have gloves on that they are easy to form with a spoon and my fingers.

BUFFALO KISSES
20 Jalapeno peppers, washed well 10 Jalapeno peppers, washed well
8 ounces cream cheese softened
1 1/2 cups shredded mozzarella 1 + 1/2 cups shredded mozzarella (divided)
1/4 cup Parmesan Cheese
1 cup diced cooked chicken 1 1/2 cups shredded/diced rotisserie chicken
1/2 cup buffalo wing sauce (I use Frank’s Red Hot)
1/2 cup blue cheese salad dressing  1/2 cup RiverHouse Parmesan Herb dressing*
Tortilla Chips

  • Preheat oven to 325-350 degrees.
  • Grease a 6 inch casserole dish and small cookie sheet.
  • Cut peppers in half lengthwise leaving stems in tact.  Remove seeds.
  • In a mixing bowl blend together the cream cheese, 1 cup of mozzarella shredded cheese and Parmesan cheese.
  • Add hot sauce and dressing, blending well.
  • Fold in chicken until well blended.
  • Fill peppers and place on greased cookie sheet. 
  • Fill baking dish with remaining cheese mixture.
  • Top with remaining mozzarella cheese.
  • Baked uncovered for 20-40 minutes depending on your desired level of spice.  The longer they cook, the milder they get.
  • Serve with Tortilla chips.

*LiteHouse makes a good one if you can’t find RiverHouse

THE CUBAN RUEBEN SANDWICH deconstructed AND reconstructed as STUDEBAKERS

I LOVE to find interesting recipes that have tons of flavor.  Unfortunately at times I have to adjust them to the flavor whims of my family.  The following recipe is just that type of recipe.

Originally known as Rueben Cubans I had to adjust some ingredients for my food allergy as well as for the ingredients I had on hand.  When I deconstruct and reconstruct a sandwich successfully I always rename them after a fun sounding car.  My first example of that was my recipe for Cadillacs aka Parmesan Roast Beef.

STUDEBAKERS aka GRILLED SWISS BACON SAUSAGE SANDS
3 tablespoons mayonnaise
3 tablespoons dijon mayonnaise
3 tablespoons chopped dill pickle (or dill pickle relish)
1 1/2 tablespoons chopped green chiles
1 small onion, thinly sliced
3/4 – 1 pound ground pork sausage (good with plain old beef too)
8 thinly sliced center cut Canadian Bacon
4 thin slices turkey
6 ounces shredded or thinly sliced Baby Swiss Cheese
8 slices Caraway Rye Bread
salt and pepper to taste
2 tablespoons butter

  • In a small bowl combine the mayonnaise, mustard, pickles and jalapenos. Set aside.
  • Saute onion and set aside.
  • Grill Canadian Bacon slices until tender.
  • Shape the Italian sausage into 4 patties roughly shaped the size of your bread.
  • Season patties with salt and pepper.
  • Grill each patty for about 3 minutes or until edges are brown and no longer pink.
  • Flip patties to brown second side and top with one half of Swiss cheese.
  • Spread mustard mixture on each slice of bread.
  • Heat a grill pan and melt butter.  
  • Lay 4 slices of bread in bubbling butter and top with Canadian Bacon slices.
  • Top with turkey slices.
  • Top with remaining Swiss Cheese and sauteed onions.
  • Add pork patties and top with remaining bread slices. 
  • When bottoms are golden flip sandwich and grill other side until golden.

MEXICAN NOODLE BAKE

I found this recipe Sour Cream Noodle Bake that I wanted to try and then realized with the big move coming that I didn’t have the exact ingredients.  I took quite a few liberties with this recipe and hubby loves it!  So, I don’t think we’ll ever get around to trying her original recipe.

I’ll give you both recipes – her original recipe will be in all black and my changes will be in red.

SOUR CREAM NOODLE/MEXICAN NOODLE BAKE
1 1/4 pound ground chuck – 1 pound ground sirloin
1 can 15 oz. tomato sauce – 1 can 8 oz. tomato sauce
1/2 teaspoon salt – sea salt & fresh ground pepper to taste
freshly ground pepper
8 ounces weight egg noodles – 2 cups farfalle , elbows and shells
1/2 cup sour cream
1 1/4 cup small curd cottage cheese
1/2 cup sliced green onions – 1 large bunch green onions, sliced
1 cup grated sharp cheddar – 2 cups chef’s combo (4 cheddar cheeses)
10 oz. can Rotel original drained
15 oz. can Black beans, drained rinsed
Salsa
Sour Cream

  • Preheat oven to 350 degrees.

  • Spray 11×9 baking dish with non-stick spray.

  • Prepare pasta according to package directions to al dente. Drain and set aside.

  • While pasta is boiling brown ground sirloin and half of green onions, seasoning with salt and pepper to taste as browning.  Drain fat.

  • While meat is browning and pasta is boiling mix together the sour cream and cottage cheese in a medium bowl. Add in pasta and remaining green onions. Set aside.

  • Add tomato sauce, drained Rotel as well as the  drained and rinsed black beans to the meat and stir to blend well.

  • Assemble starting with the noodle mixture followed by the meat mixture and half the cheese and repeat.

  • Bake 20-30 minutes until cheese is melted and heated all the way through.

  • Top with a dollop of sour cream and salsa.
http://familycorner.blogspot.com/

PERFECT CHEESECAKE FOR BAKING PARTNERS

We had many scrumptious choices this month – too many – hard to choose just one. It was a beautiful and classic cheesecake, tangy and sweet, with a velvety smooth and rich texture.I added my homemade caramel sauce and served it for Easter.

Perfect Cheesecake.jpg

adapted from Perfect Cheesecake by Simply recipes for Baking Partners GROUP April 2013

Crust
2 cups of Graham cracker crumbs (I used a combo of ginger snaps and vanilla wafers)
2 tablespoons sugar
Pinch sea salt
5 tablespoons unsalted butter (if using salted butter, omit the pinch of salt), melted
Filling
32 ounces cream cheese at room temperature and cut into 1/2 inch pieces
1 1/3 cup sugar
Pinch of Sea salt
2 teaspoons PURE vanilla
4 large eggs
2/3 cup regular sour cream
2/3 cup heavy whipping cream
Topping – I omitted to help cut down on the cholesterol since I was adding the caramel sauce
2 cups regular sour cream
1/3 cup powdered sugar
1 teaspoon vanilla

CRUST PREPARATION

  • Preheat oven to 350 degrees.
  • Place a 9 inch spring form pan on a large sheet of heavy duty foil.  Smooth foil up the sides rolling at the top edge.  You are basically making your pan water proof.
  • Grind the graham crackers and/or ginger snaps in a food processor until finely ground.
  • In a large bowl stir together the crackers, sugar and salt. With your hands blend in the melted butter until you have a uniform consistency.
  • Press the cracker crumb mixture evenly into the bottom of your prepared springform pan.
  • Bake for 10 minutes.
  • Remove from the oven and let cool.
  • Reduce the oven temperature to 325 degrees.

FILLING PREPARATION

  • Cream the cream cheese until smooth.
  • Add the sugar and beat for a few minutes more.
  • Add the salt and vanilla, beating until well blended after each addition.
  • Add the eggs, one at a time, beating until well blended after each addition.
  • Add the sour cream, beating until well blended.
  • Add the heavy cream, beating until well blended.
  • Scrape down the sides of the mixer bowl scraping up any thicker bits of cream cheese that has stuck to the sides or bottom.

BAKING

  • Place the foil-wrapped springform pan in a large, high-sided roasting pan.
  • Pour about 2 quarts of boiling water around the pan.
  • Pour the prepared cream cheese filling into the springform pan over the cracker crust.
  • Smooth the filling level.
  • Bake on the lower rack of your oven.
  • Carefully pour the hot water into the roasting pan creating a water bath for the cheesecake. Pour enough water to reach halfway up the side of the springform pan.
  • Bake at 325 degrees for 1 1/2 hours.
  • Turn off the oven.
  • Crack open the oven door 1-inch or so, and let the cake cool in the oven for 1 hour. Slow cooling this way helps prevent cracking in the cheesecake.
  • Remove the cake from the oven and discard the foil.
  • With a fresh piece of foil, tent the cheesecake so that the foil doesn’t actually touch the cheesecake.
  • Chill in the refrigerator for a minimum of 6 hours or overnight.

TOPPING PREPARATION

  • In a large mixing bowl cream together the sour cream, powdered sugar and vanilla, until well blended.
  • Chill topping mixture until you are ready to serve the cake.

PREPARE THE CAKE FOR SERVING

  • Run a table knife around the inside edge of the spring form pan to release anything that might have stuck during baking.
  • Remove outer pan ring.
  • Spread the sour cream topping evenly on cheesecake.
  • Drizzle with caramel sauce and serve.
  • Enjoy.

CARAMEL SAUCE
1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching.
  • Remove from the heat.
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly.
  • Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color.
  • Add in 1/4 cup sugar more and repeat until all the sugar is blended in.
  • Continue cooking until amber color darkens stirring constantly.
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling.
  • Serve warm.

Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
NOTE: Microwave20-30 seconds to soften refrigerated caramel before serving.

RECONSTRUCTED GERMAN CHOCOLATE CAKE with TOASTED COCONUT MOCHA BUTTERCREAM ICING

This is one of the lightest and fluffiest cakes I have ever made. Almost burning the toasted coconut adds a complex layer of flavor and crunch.

RECONSTRUCTED GERMAN CHOCOLATE CAKE with TOASTED COCONUT MOCHA BUTTERCREAM ICING
CAKE
4 ounces German Sweet Chocolate
1/2 cup  water
4 eggs, separated
2 cups flour
1 teaspoon  baking soda
1/4 teaspoon  salt
1 cup  butter, softened
2 cups  sugar
1 teaspoon PURE vanilla
1 cup  buttermilk

  • Preheat oven to 350°F.
  • Spray pan(s) with non-stick cooking spray.
  • Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after every 30 seconds. Stir until chocolate is completely melted.
  • Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. 
  • Sift together flour, baking soda and salt. 
  • Beat butter and sugar in large bowl with mixer until light and fluffy. 
  • Add egg yolks, one at a time, beating well after each. 
  • Blend in melted chocolate and vanilla. 
  • Add flour mixture alternately with buttermilk, beating until well blended after each addition.
  • Add egg whites; stirring gently until well blended. Pour into prepared pans.
  • BAKE 30 minutes or until toothpick inserted in centers comes out clean. 
  • Immediately run small spatula around cakes in pans. 
  • Cool cakes in pans 10-15 minutes. Remove from pans to wire racks. Cool completely. 

ICING**
1/2 cup butter, softened
2 ounces unsweetened chocolate
1 teaspoon PURE vanilla
2 cups powdered sugar
1 +/- tablespoons milk
1 cup “burnt” toasted coconut
1/2 batch Caramel

  • Cream butter.
  • Add powdered sugar one cup at a time to the butter and bled well.
  • Add vanilla and stir until smooth.
  • Microwave chocolate on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after every 30 seconds. Stir until chocolate is completely melted.
  • Add chocolate to sugar mixture, blending well.
  • Add milk until desired consistency.
  • Fold in 1/4 cup toasted coconut to icing.
  • Ice cake and top with remaining toasted coconut.
  • Just before serving pour a bit of warm Caramel on top,

**If making a 2-3 layers cake double the icing so you have enough for between layers and on the sides.

    TAPESTRY CHICKEN formerly known as HOLY YUM CHICKEN adjusted for mustard allergy

     

    This is the EASIEST recipe, EVER and the tastiest. 

    The recipe I read that inspired this was full of mustard which I’m deathly allergic to so I had to put my thinking cap on and come up with a recipe that was just as tasty.  I’m really happy with the results.  This chicken melted in our mouths and cut with a fork it was so tender!

    1½ – 2 pounds boneless, skinless, chicken thighs
    ½ cup Best Foods mayonnaise
    ¼ cup PURE maple syrup
    1-2 tablespoon champagne vinegar**
    ¼ teaspoon salt
    ¼ teaspoon ground black pepper

    • Preheat oven to 375 degrees.
    • Spray an 9×9 baking dish with non-stick cooking spray.
    • Whisk together mayonnaise, maple syrup, champagne vinegar, salt and pepper.
    • Spread a small amount of sauce in bottom of baking dish.
    • Place the thighs in the sauce.
    • Pour remaining sauce on top of chicken pieces.
    • Rotate the chicken pieces several times in the sauce to evenly coat.
    • Bake, uncovered, for 40 minutes.
    • Remove from oven and let rest 5 minutes.
    • Plate chicken. Add vegetable of choice and mashed potatoes.
    • Drizzle remaining sauce over chicken pieces.
    • Serve immediately.
    Note: **If you like things more tangy add 2 tablespoons of vinegar.

    PUMPKIN GINGER BARS

    PUMPKIN GINGER BARS
    4 eggs
    1 2/3 cups sugar
    1 cup avocado oil
    15 ounce can pumpkin
    2 cups flour
    1 teaspoon cinnamon
    1 teaspoon ground ginger
    1 teaspoon pumpkin pie spice
    2 teaspoons baking powder
    1 teaspoon baking soda
    1/2 teaspoon sea salt

    • Preheat oven to 350 degrees.
    • Spray a 15×10 jelly roll pan with non-stick cooking spray.
    • In a large mixing bowl beat together the eggs, sugar, oil and pumpkin until well blended.
    • Sift together the flour, cinnamon, ginger, pumpkin pie spice, baking powder, baking soda and salt.
    • Gradually add the flour mixture to the pumpkin mixture, blending well after each addition.
    • Pour batter into pan leveling it out with a spatula.
    • Bake 25-30 minutes or until toothpick comes out clean.
    • Cool completely before icing.

    3 ounces cream cheese, softened
    1/4 cup butter, softened
    2 cups powdered sugar
    1 teaspoon PURE vanilla
    1-2 tablespoons whole milk

    • Beat the cream cheese, powdered sugar, butter and vanilla until smooth.
    • Add enough milk to make the icing spreadable.

    BREAKFAST ENCHILADAS

    BREAKFAST ENCHILADAS
    1 pound sausage
    1/2 pound bacon, cooked and crumbled
    2 cups shredded cheddar jack cheese mixture
    6 inch white corn tortillas
    6 Large eggs
    1 tablespoon Wondra
    1 cup heavy whipping cream
    1 cup 1/2 and 1/2

    • Preheat oven 350 degrees.
    • Spray a 9×13 baking dish with non-stick cooking spray.
    • Brown sausage and drain off oil.
    • Combine 1 cup of cheese, sausage and 1/2 of bacon.
    • Fill each tortilla, roll and place seam side down in the baking dish.
    • Continue until your baking dish is full.
    • In a large mixing bowl whisk together the eggs and flour.
    • Add the whipping cream and half and half whisking until well blended.
    • Pour the egg mixture over the tortillas. ** If you are baking the next day save the next 2 steps until just before putting in the oven.
    • Top with remaining cheese and bacon bits.
    • Cover with foil and bake 30 minutes.
    • Remove foil and bake an additional 15 minutes until cheese is melted and golden.

    **NOTE:  This will keep overnight for baking the next morning.

    PIZZA IN A POT

    Sandra over at Diary of a Stay at Home Mom recently ran her recipe for Pizza in a Pot.  It sounded SOOOOOOOO good and looked so unbelievably delicious that I wanted to make it right then and it was only 8AM.

    My biggest problem is that with a major move coming I’ve been using what I already have in the freezer and cupboard for anything and everything I make so I had to adjust it a bit, but we loved the results. I also halved everything and we still will eat on it for 3 days. I can’t wait to make it again with her original ingredients.

    Our favorite pizza is a pepperoni/sausage combo and ironically when hubby came in he asked if we were having pizza for dinner!

    Sandra’s Recipe: (my changes in red)

    Pizza in a Pot

    1-1/2 pounds ground beef 3/4 pound mild Italian sausage (casings removed)
    1 medium green pepper, chopped 1 cup carrot shreds
    1 medium onion, chopped 1 small onion, chopped
    15 ounces tomato sauce 8 ounce can tomato sauce
    14 ounces pizza sauce 1/2 cup chicken broth
    2 tablespoons tomato paste 6 ounce can tomato paste
    3 cups spiral pasta, cooked and drained 1 1/2 cups (dry) shells
    2 packages (3-1/2 ounces each) sliced pepperoni 2 inches deli pepperoni cut into chunks
    2 cups (8 ounces) shredded mozzarella cheese 1 cup Sargento shredded Italian cheese blend

    • In a large skillet, cook the Italian Sausage and onion over medium heat until meat is no longer pink, drain well. 
    • Stir in the tomato sauce, tomato paste and broth.
    • In a 5-qt. slow cooker, layer the pasta, sausage mixture, pepperoni and cheese. 
    • Cover and cook on low for 2-3 hours or until heated through.

    Yield: 6-8 servings.

    Sandra’s note: If you’d like, substitute 1/2 pound bulk Italian sausage for the pepperoni in Pizza in a Pot. Cook it along with the ground beef, green pepper and onion.