Fried Rice

Fried Rice
1/2 c. finely diced cooked ham, chicken or pork
1/2 bag frozen peas and carrots
2 T. oil
1 finely chopped green onion
2 cups cold cooked rice
2 T. soy sauce
1 egg

Fry ham and vegetables lightly in oil. Add onion, rice, and soy sauce. Fry over low heat for 10 minutes. Add one well-beaten egg; cook and stir 5 minutes more. If color isn't dark enough, add a little more soy sauce. Makes 6-8 servings.

Savory Crock Pot Beef Pot Roast

Savory Crock Pot Beef Pot Roast

3-5 pounds chuck pot roast
1 pkg. brown gravy mix
1 pkg. Italian dressing mix
1 pkg. Ranch dressing mix
1/2 - 1 cup of water

Place roast in crock pot. In a bowl combine the mixes together. Sprinkle on top of the roast and rub it in all over. Pour in water and cook on low for 6-7 hours. For the gravy, pour the liquid from your crock pot into a sauce pan and bring it to a boil. Thicken with cornstarch and water mixture or brown gravy mix.

Oh. My. Goodness. This is the best roast recipe ever. Roast and mashed potatoes is my favorite meal and this is so comforting and delicious. There are so many delicious flavors and the meat is tender. The gravy is the best. Drool.

Chicken Bacon Ranch Pasta

Chicken Bacon Ranch Pasta
10-12 oz penne pasta
2 cups coocked and chopped chicken
3/4 cup cooked and crumbled bacon
1/4 cup butter
1/4 cup flour
2 cups milk
1 tsp. onion powder
1 tsp. garlic salt
1/3 cup ranch dressing
3/4 cup shredded cheddar cheese

Cook pasta according to package directions. Drain.

Melt butter in sauce pan, add flour and stir to combine. Once you have your roux, add milk. Stir constantly until sauce thickens. Remove from heat and stir in garlic salt, onion powder and ranch dressing until well combined.

Add chicken, bacon and cheese to sauce and stir evenly to combine.

Bake in 9x13 baking dish at 350 degrees F for 15 minutes.

I really enjoyed the flavor of this dish! It's always good to try new flavors and this did not disappoint. I wasn't sure how well this would turn out but I loved it!

Cream Cheese Raspberry Muffins

Cream Cheese Raspberry Muffins
1 package cream cheese, softened
2 T. butter, softened
1/2 cup sugar
1 egg
1 egg white
3 T. buttermilk
1/2 tsp. vanilla
3/4 cup flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
3/4 cup fresh raspberries
2 T. chopped walnuts, toasted
1/2 cup confectioners' sugar
2 tsp. milk

1. In a small bowl, cream the cream cheese, butter and sugar until smooth. Beat in egg and egg white. Beat in buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened.
2. Fill paper-lined muffin cups 3/4 full. Bake at 350F for 25-28 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to wire rack to cool completely.
3. Combine confectioners' sugar and milk; drizzle over muffins. Makes 12 muffins.

Nutritional Facts

1 muffin equals 200 calories, 9 g fat (4 g saturated fat), 46 mg cholesterol, 163 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein

Read more: http://www.tasteofhome.com/recipes/cream-cheese-raspberry-muffins/print#ixzz3WCUtJaFb

Yum! These were so delicious. I loved the fresh raspberries and icing on top. The original recipe says it only makes 8 muffins but I got 12. These tasted a lot like breakfast cake but in muffin form! Love it. I also didn't' have any buttermilk in the fridge but I learned that you can make your own.

Via Taste of Home: There are a number of substitutes for buttermilk in baking. For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk.

Read more: http://www.tasteofhome.com/cooking-tips/ask-the-test-kitchen/buttermilk-substitute#ixzz3WCVrqCwV

4/13/15 Made these with strawberries. Yum-o!

Kid-friendly Chicken Lo Mein

Kid-friendly Chicken Lo Mein

1 can (20 ounces) unsweetened pineapple chunks
1 pound boneless, skinless chicken breast, cubed
2 garlic cloves, minced
1 T minced fresh gingerroot or 1-1/2 tsp dry ground ginger
3 T canola oil, divided
2 medium carrots, julienned
1 medium green pepper, julienned
8 ounces spaghetti, cooked and drained
3 green onions, sliced
1 T cornstarch
1/3 cup soy sauce
1/3 cup of your favorite teriyaki sauce 
1 T sesame seeds
Cilantro, for garnish- optional

Drain pineapple, reserving 1/3 cup juice (discarding remaining juice or save for another use); set pineapple aside. In a large skillet, cook the chicken, garlic and ginger over medium heat in 2 tablespoons oil for 6 minutes or until chicken is no longer pink. Stir in the carrots, green pepper and pineapple. Cover and cook for 2-3 minutes or until vegetables are crisp-tender. Stir in spaghetti and onions. 

In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Gradually add to chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in teriyaki sauce and sprinkle with sesame seeds & fresh cilantro.

Recipe adapted from Taste of Home

Declicious recipe! And a good change up from the things we normally eat. I used half a bag of frozen peas and carrots. My mom has used cabbage in it and that was delicious. Broccoli would good in this too. You could easily adapt this to whatever you've got in the pantry.

Hawaiin Ham and Cheese Sliders

Hawaiin Ham and Cheese Sliders
3/4 cup melted Butter
1 tbsp Dijon Mustard
1 tsp Worcestershire Sauce
1 tsp Brown Sugar
1 tbsp Poppy Seeds
2 tsp Dried Minced Onion
12 King’s Hawaiian Dinner Rolls
9 oz thin sliced Deli Ham
8 oz thin sliced Swiss Cheese

1. Preheat oven to 350. Grease a 9×13-inch baking dish.
2. Combine butter, mustard, Worcestershire sauce, brown sugar, poppy seeds, and dried onion.

3. Slice the rolls to make sandwiches. Remove tops and set aside.
4. Place the bottom pieces into the prepared baking dish.
5. Layer the ham onto the rolls. Top the ham with the Swiss cheese.

6. Place the tops of the rolls onto the sandwiches. Brush or pour the liquid mixture evenly over the rolls.

7. Bake 20 minutes or until the rolls are lightly browned and cheese has melted.
8. Separate into individual sandwiches to serve.

These are so, so, so good. Something I wouldn't normally try making but my MIL made these at a family party a while ago and we fell in love!

Blueberry Rhubarb Breakfast Sauce

Blueberry Rhubarb Breakfast Sauce

6 cups finely chopped rhubarb

4 cups sugar
1 can (21 ounces) blueberry pie filling
1 package (3 ounces) raspberry gelatin

Rinse seven 1-cup plastic containers and lids with boiling water. Dry thoroughly.
In a saucepan, bring rhubarb and sugar to a boil. Boil 10 minutes. Remove from heat; add pie filling and 

mix well. Bring to a boil. Remove from heat and stir in gelatin.
Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cover with lids.
Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving. 

Serve with pancakes, waffles, toast or English muffins. Yield: 7 cups.
Nutritional Facts:
1 serving (2 tablespoons) equals 75 calories, trace fat (trace saturated fat), 0 cholesterol, 7 mg sodium, 19 g carbohydrate, trace fiber, trace protein.
Read more: http://www.tasteofhome.com/recipes/blueberry-rhubarb-breakfast-sauce/print#ixzz3W4fB86yk

My mom introduced me to this recipe. Sooooo delicious. Everyone loved it!! The kids were a little wary of the chunks of rhubarb. Maybe next time I will put them in the food processor first.

Broccoli with Cheese Sauce

Broccoli with Cheese Sauce
2 heads Broccoli Cut Into Florets
2 cups Whole Milk
1 Tablespoon Butter
1 clove Garlic, Optional
1/2 teaspoon Seasoned Salt
1/2 teaspoon Black Pepper, More To Taste
1/4 teaspoon Salt
1/4 teaspoon Chili Powder (more To Taste)
12 ounces, weight Velveeta Cut Into Cubes
4 ounces, weight Sharp Cheddar Cheese, Grated
4 ounces, weight Monterey Jack Cheese, Grated

Steam the broccoli florets for 3 to 4 minutes, or until slightly tender but not overly soft.

To make the sauce, heat the butter and milk over medium-low heat until hot. Stir in the garlic (if using), seasoned salt, black pepper, salt, and chili powder. Add the Velveeta and stir it until it's melted and creamy. Stir in the cheddar and Monterey jack until melted. Taste and adjust seasonings.

Serve ramekins of cheese sauce with warm broccoli florets.

So delicious!! I only made half the recipe and I'm so glad I did becuase I'm the only one who ate this at my house. I think Brandon would have liked it though. We'll keep trying :) I also omitted the garlic and Monterey jack cheese and just used cheddar.