Monthly Archives: November 2011

Waffle Iron French Toast

Not only does this turn out amazing, but it so much easier to make it this way. We had this for dinner last night with eggs, bacon and fruit salad and it was a HUGE hit! I made extra so we would have some for breakfast the next day, too. If you are wondering what kind of bread to use, I ended up using some cinnamon bread I had purchased that turned out to be kind of dry and no one would eat it, but it was the perfect bread for this recipe since it already had a little cinnamon in it.

6 eggs
1 1/2 cups milk
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoons brown sugar
10-12 slices bread

Preheat the waffle iron and spray the surface with non-stick cooking spray.

In a large bowl, whisk the eggs until frothy, then add the remaining ingredients and whisk until mixed.

Dip 1 slice of bread into mixture, covering both sides. Place in the waffle maker.

Repeat with whatever number of slices will fit in the waffle iron.

Cook until golden brown, about 3 minutes.

Did I change anything? I reduced the amount of brown sugar. The original recipe called for 2 T.

What did the family think? Thumbs up…way up! They asked for seconds and then went back for thirds. We had it for breakfast this morning, too.

Where did this recipe come from? Group Recipes

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Filed under After School Snacks, Bread, Breakfast, Definitely Making it Again, Easy, Everybody Ate It, Lent, Super Easy to Make, Vegetarian

Cinnamon Almond Granola

We are back from our trip to Kansas for Thanksgiving and started today with a trip to the doctor’s office for a cast for our youngest who broke his arm while practicing tae kwon do with his older brother…never a dull moment. Before we went to the doctor, however, I sat down and ate a tasty bowl of this very yummy granola cereal.

3 cups Rolled Oats
1 cup Slivered Almonds
1 cup Shredded Coconut
1/4 cup wheat germ
1/4 cup flax seed
1/4 cups Butter
1/4 cups Honey
3 Tablespoons Brown Sugar
1/2 Tablespoons Vanilla Extract
1 pinch Salt
1 Tablespoon Orange Zest
1 1/2 teaspoon Ground Cinnamon


Preheat oven to 275 degrees.

Pour oats, coconut, almonds, wheat germs and flax seed into a large bowl.

In small bowl, mix butter, honey and brown sugar together. Microwave on high for about 1 minute or until sugar is mostly dissolved. Pour ingredients from small bowl into the large bowl of dry ingredients. Add remaining ingredients and stir.

Spread granola mixture evenly on tray and bake 40 minutes stirring every 20 minutes.

Cool on sheet tray and store in air tight containers.

Did I change anything? I added the wheat germ and flax seed. If you don’t have those just use four cups of oats instead.

What did the family think? This is for me only. 🙂 They did comment on how good it smelled though.

Where did this recipe come from? adapted from a recipe at Lauren’s Latest

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Filed under After School Snacks, Breakfast, Definitely Making it Again, Easy, Make Ahead of Time, Vegetarian

CrockPot Hawaiian Pulled Pork

Go ahead and read this recipe, write down the ingredients and then go to the store. This is your dinner for tonight. This is seriously SO good! I can’t wait to eat the leftovers for lunch today. Yum!

1 Pork Tender Roast (appx 4-5 lbs)
1 can crushed pineapple (in 100% juice)
1/2 cup of brown sugar
1/4 cup dijon mustard
1/2 onion sauteed then added to the crock pot
Jarred jalepeno slices (I only used five, I wish I would have used more.)
Hamburger buns (I used Hawaiian bread sandwich buns…potato buns would be good too)
Mozzarella cheese slices

Cook everything but the buns and the cheese in crock pot on high 4-6 hours.

Serve on buns with mozzarella slices.

We had this with fresh pineapple and kettle chips.

Did I change anything? I reduced the amount of sugar and onions from the original recipe. The recipe above is how I made it.

What did the family think? 3/4 of us thought it was deeelish.

Where did this recipe come from? Nicole Arnold at CrockPot Girls

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Filed under Definitely Making it Again, Easy, Make Ahead of Time, Pork, Sandwich, Super Easy to Make

Cheesy Mexican Pasta Casserole

Yep, that’s right, we’re having pasta again. You shouldn’t be surprised. We eat A LOT of pasta around here. This was absolutely delicious. There were even people at the table asking for seconds and thirds.

1 lb. ground beef, turkey or chicken
1 package taco seasoning
4 oz. cream cheese
14 oz. noodles, I used penne
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup monterey jack cheese
1 1/2 cups crushed tortilla chips
3 green onions, garnish
Sour cream, garnish

Preheat oven to 375°.

Cook pasta according to package directions. Drain.

In a frying pan cook ground beef; add taco seasoning. Add cream cheese, cover and simmer until cheese is melted. Blend well.

Pour salsa on bottom of 9×13 baking dish. In a large bowl, combine meat mixture and pasta and spoon into baking dish on top of salsa. Cover shells with taco sauce. Top with cheese.

Bake for about 15 minutes until cheese is melted. Top with any condiments you’d like (crushed tortilla chips,green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Did I change anything? Yes, I made this dish a lot easier than the original. The original used large pasta shells that you had to stuff and required that you bake it for 45 minutes. Also, I couldn’t find any taco sauce, so I just used salsa.

What did the family think? Three out of four of us thought it was super duper tasty.

Where did this recipe come from? Get in My Belly

photo from A Pinch of This and That


Filed under Definitely Making it Again, Easy, Mexican

Crock Pot Pasta

Even my kids weren’t quite sure why we needed to cook pasta in a CrockPot, but they are always up for anything that involves pasta, so we gave it a shot. It turned out great, but be forewarned, this recipe makes a LOT of food.

1 1/2 lbs. Italian sausage, crumbled
1/2 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
5 oz. frozen spinach, thawed
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded, divided

Brown Italian sausage with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings. Cook 6-7 hours on low.

Add the last 4 ingredients during the last 30 minutes of cooking, stir well and turn crock-pot to high. Add the last 1/2 cup of mozzarella to melt on the top, replace lid.

Did I change anything? The original recipe called for hamburger instead of Italian sausage and it called for more onion and more spinach. The above recipe is how I made it.

What did the family think? I am glad they liked it because it made so much we’ve been having it for lunch for two days now.

Where did this recipe come from? Becoming Betty

photo from Becoming Betty

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Filed under Everybody Ate It, Italian, Make Ahead of Time

Cinnamon Rolls with Buttermilk Cream Cheese Glaze

We had these with our breakfast for dinner last night. They were good last night, but they were even better as leftovers for breakfast today.

1/3 cup dark brown sugar
1/3 cup sugar
2 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp salt

1 1/2 cups (7 1/2 oz) all purpose flour
3/4 cup (4 1/8 oz) whole wheat flour
2 tbsp sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
5 tbsp butter, melted and cooled, divided

3/4 cup confectioners’ sugar
1 oz light cream cheese
1 tbsp buttermilk

Preheat oven to 425 degrees. Line an 8-inch square baking dish with aluminum foil and lightly grease.

Prepare the filling. Whisk together all filling ingredients in a small bowl. Set aside.

Prepare the dough: In a large bowl, or the bowl of an electric mixer, combine all purpose flour, whole what flour, sugar, baking powder, baking soda and salt. Whisk to combine. Add in buttermilk and 4 tablespoons of the melted butter and mix until dough starts to come together. Turn out onto a floured surface and knead for 1-2 minutes, until dough begins to look smooth and can be handled easily.

Place dough on a floured surface and press or roll out into a 9×12-inch rectangle. Take remaining tablespoon of melted butter and brush over dough rectangle. Sprinkle evenly with filling mixture, leaving a 1/2-inch border around each edge. Roll the dough up into a tight spiral. Pinch seam to seal.

Use a serrated knife to cut dough into 9 even pieces. Gently flatten each of the rolls before placing them in the prepared pan, to even them out if they were misshaped when sliced.

Cover pan with aluminum foil. Bake for 12 minutes covered, then uncover the rolls and bake for 14-18 minutes, until golden brown. Use the foil to lift the rolls out of the baking pan and place them on a wire rack. Let cool for 5 minutes.

Prepare the glaze: In a medium bowl, whisk all glaze ingredients together with a hand mixer until very smooth. Drizzle over slightly cooled rolls and serve.

Store leftovers (if you have any, which I doubt you will) in an airtight container after they have completely cooled.

What did the family think? They were so good that hubby couldn’t believe I made them. I will just go ahead and take that as a compliment.

Where did this recipe come from? I got it from Handle the Heat. They got it from America’s Test Kitchens.

photo from Handle the Heat

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Filed under After School Snacks, Bread, Breakfast, Definitely Making it Again, Desserts, Everybody Ate It, Vegetarian

Braided Spaghetti Bread

This looks like it’s hard to make. It’s not, but let your family think you worked for hours in the kitchen whipping up this fancy looking dinner that tastes great and will make your house smell fantastic.

1 Loaf Rhodesâ„¢ Bread Dough or 12 Rhodesâ„¢ Dinner Rolls, thawed to room temperature
6 ounces spaghetti, cooked
1 cup thick spaghetti sauce
8 ounces mozzarella cheese
Melted Butter
Garlic Powder
Parmesan cheese
Parsley flakes
Parchment paper (not necessary, but will make things a lot easier)

Preheat oven to 350 degrees.

Spray counter lightly with non-stick cooking spray or use parchment paper (I highly recommend using parchment paper for when you have to transfer this to the baking sheet). Roll loaf or combined dinner rolls into a 12×16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes.

Cook spaghetti according to package instructions. Drain and let cool slightly.

Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down center of dough. Top with sauce and cheese.

Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Lift braid with both hands and place on a large, sprayed baking sheet. (If you used parchment paper just transfer everything onto the backing sheet.)

Brush with butter and sprinkle with Parmesan cheese, garlic powder and parsley.

Bake at 350°F 30-35 minutes or until golden brown. Cool slightly and slice to serve.

Did I change anything? I added garlic powder and brushed it with butter since a friend of mine had made this earlier in the week and thought it would taste better that way.

What did the family think? Yum! Everyone had seconds.

Where did this recipe come from? Rhodes Bread

photo from Rhodes Bread

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Filed under Definitely Making it Again, Everybody Ate It, Italian, Lent, Make Ahead of Time, Vegetarian

Meatball Sandwich

I realize this is more of a dinner idea than a dinner recipe, but it was quick and easy and was perfect last night when I only had about 35 minutes to make dinner and get it on the table before I had to zip out the door to go to a meeting.

Hoagie/hot dog or sub sandwich-type buns
Frozen Meatballs
1 jar pasta sauce
Mozzarella Cheese

Thaw frozen meatballs in the microwave.

While those are defrosting heat pasta sauce in a medium sauce pan until it begins to simmer and then turn down to low.

Put warmed up meatballs in the sauce and let them simmer for a few minutes.

Spoon meatballs and sauce into bun and sprinkle with cheese. (If meatballs are too big, you may need to cut them in half.)

Top with a sprinkle or two or three of cheese.

We had this with fruit salad and a green salad.

What did the family think? They loved it and I sent leftovers in lunches today.

Where did this recipe come from? Desperation on my part for a quick meal that everyone would eat.

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Filed under Definitely Making it Again, Easy, Everybody Ate It, Italian, Sandwich, Six Ingredients or Less, Super Easy to Make

Baked Acorn Squash

It’s that time of year, when the grocery store aisle is full of a variety of squash and I ask myself, “Do I really want to cook one of those things? They are a pain in the tush to cut open and they take forever to cook.” But then I remember how good they taste and I put a couple in my cart.

1-2 acorn squash
a few dabs of butter
maple syrup

Preheat oven to 400 degrees.

Cut acorn squash open from stem to bottom and scoop out all of the seeds.

Pour a small amount of water in the bottom of a cookie sheet or casserole dish..about 1/4 in. deep.

Place the squash cut side up on the cookie sheet/casserole dish.

Put a little dab (1/2 tsp) of butter in each half.

Pour about a tsp of maple syrup in each half.

Sprinkle a dash of salt in each half.

Score the inside of each half with a sharp knife a few times.

Cook for about an hour.

BE CAREFUL WHEN YOU OPEN THE OVEN. It will be steamy in there from the water you put in the bottom of the pan.

Let cool for a few minutes. Enjoy.

What did the family think? Turns out I am the only person in my house that likes acorn squash. They have no idea. It’s super tasty and super duper good for you.

Where did this recipe come from? This is basically how my mom always cooked it. I think she may have used brown sugar instead of syrup though.

photo from Big Oven

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Filed under Side Dish, Six Ingredients or Less, Vegetarian

Spicy Thai Noodles

We like spicy, we like noodles, we like Thai and I had some leftover chicken I needed to use, so when I saw this on my friend Erin’s blog, I knew we had a winner.

1 box angel hair pasta
1-2 T crushed red pepper (more or less depending on how spicy you like it)
1/4 cup vegetable oil
1/2 cup sesame oil
6 T honey
6 T soy sauce
4 cups cooked chicken, cooked and chopped (optional)
1/2 cup green onions (only the green parts)
1 cup carrots, shredded
1/2 cup cilantro
3/4 cup peanuts, crushed

Cook pasta according to package directions and drain.

Combine red peppers and both oils in a small pan over medium heat for two minutes. Drain oil to separate peppers from the oil. SAVE THE OIL. (I wasn’t able to get every last pepper out, but it was enough so that I didn’t burn my mouth off, but it still gave it some zing.)

Whisk together the reserved oil, the honey and the soy sauce.

In a large bowl combine cooked noodles and soy sauce mixture. Toss to combine.

Serve in bowls and top with chicken, cilantro, carrots, peanuts and green onions.

Did I change anything? I added the chicken and left out the sesame seeds the original recipe called for since I didn’t have any.

What did the family think? I wasn’t in the mood for experimenting with the kids last night, so they ate the pasta with red sauce. Hubby and I LOVED this dish though. SO good!

Where did this recipe come from? A Small Snippet

Why the picture of the Sriracha? This dish would have been even better had I had some in the house.

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Filed under Definitely Making it Again, Spicy, Vegetarian