Better Than Burgers

Chicken Pillow

2012-05-23T05:00:00.000-06:00

I had never heard of a "Chicken Pillow"....BUT they sounded tasty and "new" so I thought I would give them a try. Its a little twist on a "chicken turnover" and a fun way to shake up the dinner menu.

Chicken Pillows

3 cans of crescent rolls

8 oz. cream cheese

1/4 c. butter

1 can cream chicken soup

dash pepper

dash season salt

dash onion powder

dash garlic powder

4-5 c. shredded chicken, cooked

2 eggs

3 c. cornflakes, crushed

1 c. potato flakes

Sauce:

1 + 1/2 can cream of chicken soup

1/4 c. sour cream

3/4 c. milk

1 c. shredded cheddar cheese

Preheat oven 400 degrees. Softened butter and cream cheese (DON'T MELT...just softened). Place 1 can cream chicken soup in a mixing bowl and add softened butter and softened cream cheese. Stir until completely mixed.. Add shredded chicken and stir until combined. Place crescent rolls (stretched out) on baking sheet. Place a spoon full of chicken mixture onto the center of crescent rolls. Fold over the roll around mixture and press down ends and sides to make a "pillow". Beat eggs and place in a pie tin with 2-3 tablespoons milk. Place crushed corn flakes and potato flakes in a separate pie tin. Dip each "pillow" into the egg mixture and then into the corn flake mixture. Place on a baking sheet sprayed with pan coating. Repeat until all "pillows" are on the baking sheet. Bake the pillows for 13-20 minutes or until lightly browned. Serve topped with "pillow sauce".

For Sauce:

Place cream chicken, sour cream and milk in a sauce pan. Cook and stir. When it comes to a boil, add cheese and remove from heat. Continue to stir until cheese is melted.

Julie~

Mint Truffles

2012-05-21T05:00:00.001-06:00

Can't beat these palate pleasing Mint Truffles when your cravings get the best of you! These satisfy both the "mint chocolate" lover as well as the "sweet tooth" demon thats in all of us!

Mint Truffles

1 (9 oz) package THIN MINT Girl Scout cookies OR Mint Oreo Sandwich Cookies

4 oz. cream cheese, softened

1 (12 oz) package Guittard's Green Mint Chocolate Chips

Crush cookies until they are just crumbs (I used my food processor). Mix the cream cheese and cookie crumbs in a large mixing bowl. Roll into small balls and place them on a baking sheet (sprayed with pan coating or lined with wax paper) and place them in the refrigerator for approximately 30 minutes. Melt the green chocolate chips in a microwave safe bowl. Heat the chips for 30 minutes, then stir....repeat process until chips are melted. Roll each "cold chocolate ball" in the melted chocolate and return to baking sheet. Stick truffles back in refrigerator until chocolate hardens.

*Note this recipe makes more than you think it would....I wouldn't recommend doubling it unless you are making them for a LARGE crowd...otherwise you will be eating ALOT of them.

Julie~

Copycat Chik-Fil-A Chicken Nuggets

2012-05-18T05:00:00.003-06:00

I don't eat at Chik-Fil-A very often, BUT when I do...I always go for the chicken nuggets. When I found a recipe for them, I knew they were a "HAVE TO TRY". I found the recipe HERE and they totally and completely tasted just like the real thing...THEY are amazing!!! Now I have no reason to ever go to Chik-Fil-A for chicken nuggets again.

Copycat Chik-Fil-A Chicken Nuggets

3 eggs

1 c. milk

1 c. buttermilk

8 boneless, skinless chicken breast, cut into bite sized pieces

1 1/4 c. flour

2-3 T powdered sugar

2 t. salt

1 t. pepper

1/2 t. chili powder

1 t. garlic powder

oil for frying

In a large bowl, whisk milks and eggs together. Put the milk mixture and the chicken in a ziplock bag and soak in the refrigerator for at least 30 minutes. Make sure all the chicken is covered. In another bowl combine the dry ingredient and whisk together. In a heavy pan, heat oil. Remove chicken from fridge and place about 8 -10 pieces in flour mixture. Coat completely then place into the hot oil. Cook each side for 3 minutes or until golden brown. Place chicken on a paper towel to soak up any oil. Repeat until all chicken is cooked. Serve with your favorite dipping sauce.

Julie~

Pumpkin Roll Bars

2012-05-16T05:02:00.000-06:00

You all know that I am a huge fan of pumpkin...and it just so happens that pumpkin rolls are one of my favorite pumpkin treats. This moist pumpkin bar tastes just like a pumpkin roll...but only 1/2 the work (score!)...its a keeper!

Pumpkin Roll Bars

6 T. butter, melted

1 1/2 c. sugar

2 eggs

1 (15 oz) can pumpkin

1/4 c. water

2 c. flour

2 t. cinnamon

1 1/2 t. ground cloves

1 1/2 t. ground ginger

1 1/2 t. ground nutmeg

2 t. vanilla

1 t. baking soda

1/2 t. baking powder

1/2 t. salt

Cream cheese filling:

8 oz. cream cheese

1/4 c. sugar

1/2 t. vanilla

1 eggs

FOR CAKE: Spray 9x13 baking pan with pan coating. Preheat oven to 350 degrees. Beat butter and sugar until light and fluffy. Add eggs, vanilla, water and pumpkin, beat until smooth. In a separate bowl combine all dry ingredient and whisk. Add the dry ingredients to the pumpkin mixture and mix until well blended. Spread 2/3 of batter into the prepared pan.

In a bowl, beat ingredient for filling. Drop by spoonful over the pumpkin batter and spread the best you can. Drop remaining pumpkin batter over the top of that and spread (its a little tricky, just do the best you can). Using a butter knife, swirl together the cream cheese and top layer of pumpkin. Bake for 30-35 minutes or until done. Cool completely before cutting into bars. Refrigerate leftovers.

Julie~

Samoas Cupcakes

2012-05-14T05:00:00.001-06:00

Hi, I'm Julie and I'm a cupcake-aholic....NO, I'm not proud...but I am happy and I wear a smile on my face every time I get to eat a cupcake...yes, pretty much any cupcake (that doesn't come from a box)! THERE are so many tasty little morsels out there that are in the cupcake world...there are chocolate cupcakes, pumpkin cupcakes, lemonade cupcakes, white cupcakes...the list goes on and on. THIS cupcakes is ONE of my favorites (but lets be honest here...they are all ONE of my FAVORITES)...Give it a try and I think you'll add it to your list of favorites too~

PS...I had to post 2 pictures because they were not only delicious, but they turned out

so perfectly adorable too (which doesn't always happen when I'm creating).

Samoas Cupcakes

2 c. flour

3/4 c. cocoa

1 1/2 cubes butter

1 3/4 c. sugar

1/2 t. salt

1 1/2 t. baking soda

2 t. vanilla

1 1/2 t. coconut extract

4 eggs

1 1/2 c. milk

In a medium bowl combine flour and cocoa, whisk. Set aside. In another bowl cream together butter, sugar, salt, baking soda, vanilla and coconut extract, beat until light and fluffy (about 4 minutes). Add eggs and beat. Slowly combine dry ingredient, altering with milk. Beat until combined. Preheat oven to 350 degrees. Line muffin pan with paper liners. SPRAY liners with cooking spray and fill each liner approximately 2/3 full. Bake 15-17 minutes or until done. Cool completely and frost with caramel frosting (recipe below).

Caramel Frosting:

2 cubes butter

1/2 t. salt

2 c. brown sugar

1/2 c. milk

2 t. vanilla

4 c. powdered sugar

1 c. shredded coconut

1/4 c. chocolate chips

Melt butter over medium heat. Stir in brown sugar and salt. Heat until boiling, stir continually. Cook on low until sugar is dissolved. Stir in milk and return to a boil, continue to stir so frosting won't stick to bottom of pan. Remove pan from heat and add vanilla. Stir. Cool for 40 minutes, stirring occasionally. Once the frosting has cooled, transfer to a mixing bowl. Add powdered sugar and beat until light and fluffy. If its too thick add a little bit more milk, too thin...add more powdered sugar until you get your desired consistency. Pipe frosting onto cooled cupcakes.

To toast coconut: Spread coconut onto a small cookie sheet or round cake pan. Toast in a 350 degree oven, stir often, until coconut is even in brown color...it doesn't take long. Mine was done in about 7 minutes. Set aside and cool.

Heat chocolate chips in the microwave for 30 seconds. Use for drizzling over the top of frosted cupcakes.

Julie~

Bacon Cheddar Mac and Cheese

2012-05-11T05:00:00.002-06:00

My Dad makes the best homemade Mac and Cheese. Growing up, it was one of my favorite comfort foods! I didn't ever learned to make it...therefore boxed mac and cheese was the only mac and cheese I've really eaten since being an adult...UNTIL THIS recipe fell into my lap! YUM, YUM, YUM is all I have to say! Its a little taste of heaven on your plate!

Bacon Cheddar Mac and Cheese

1 lb shell pasta noodles

1 lb bacon, cooked and drained

3 c. heavy cream

2 c. firmly packed cheddar cheese

1/4 t. pepper

Cook noodles according to package directions. Drain BUT DON'T RINSE. Rinsing will wash away the starches that will help thicken the sauce. Return noodles to empty pot. Cook bacon until good and crispy. Pour off fat from the pan but leave the drippings. Place cooked bacon on paper towel to absorb the grease. Pour heavy cream into the pan that you cooked the bacon in. Bring cream to a boil. Lower the heat and simmer until the cream is slightly thickened (about 2-3 minutes). Add the cheese and bacon. Stir well and cook over medium heat , stirring until cheese is melted and the mixture has thickened. Season with salt and pepper if desired. Add sauce to noodles. Stir to combine the sauce with the noodles. Place over a low heat and simmer for 2 minutes to thicken the sauce and to give the noodles time to absorb some of the flavors. Stir to keep from sticking. Serve as a main dish or a side dish...either way your going to adore this tasty comfort food!

Julie~

Chili's Copycat Salsa

2012-05-09T05:00:00.002-06:00

Chips and salsa is a favorite snack of mine. I love going to restaurants that give you a big bowl of of them while you wait for your food to be served. Personally, I've never had Chili's Salsa but I love "copycat" recipes because I figure if someone goes to the bother to figure out how to make something that a restaurant serves, it must be delish!! AND this fabulous recipe is just that...DELISH! We ate almost the entire batch in one sitting.....NEXT TIME I will double the batch so there are plenty of leftovers!

Chili's Copycat Salsa

4 cans (14.5 oz each) whole tomatoes, drained

(I just used diced...but it won't matter- you have to blend them anyway)

2 small cans diced chili's

7 jalapeno's, chopped (make sure you take OUT the seeds)

1 medium yellow onion, diced

3 t. garlic powder

3 t. salt

3-4 t. cumin (more if you like the taste of cumin...I DO)

1 t. sugar

3 t. lime juice

Put all ingredient in a large bowl, stir to combine. In small batches, put some in the blender or food processor and blend until smooth. Pour processed salsa into quart jars and place in the refrigerator....OR EAT (thats what I did). Serve with tortilla chips.

Julie~

Pineapple Carrot Cake Muffins

2012-05-07T05:00:00.003-06:00

Hot muffins with a slab of butter smothered on the inside....sounds like breakfast to me!

Pineapple Carrot Cake Muffins

2 eggs

3/4 c. sugar

1 1/2 c. flour

1 c. grated carrot

1 t. baking powder

1 t. baking soda

1/2 t. salt

1 t. cinnamon

2/3 c. oil

1-2 t. vanilla (I like more)

1/2 c. DRAINED crushed pineapple

Preheat oven to 350 degrees. In a large mixing bowl, beat eggs and sugar until smooth. Add remaining ingredient. Mix until moistened. Line muffin tin with paper liners. Fill each liner 2/3 full. Bake for 15-18 minutes or until center of muffin bounces back when touched. Serve with a thick slab of butter.

Julie

Pineapple Blueberry Smoothy

2012-05-04T05:00:00.002-06:00

Smoothie's scream "SPRING AND SUMMER" to me...but they can really be eaten any ole' time!

This light and fresh smoothie has a fun pineapple blueberry flavor to get your taste buds going in the morning!

Pineapple Blueberry Smoothie

1 c. pineapple, drained..but reserved (crushed or chunks)

2 banana's

1/4 c. pineapple juice (just use from what you drain from the canned pineapple)

1/2 c. frozen blueberries

1 c. vanilla yogurt

Place in blender in this order: juice, yogurt, blueberries, pineapple and banana's. Blend on high until all fruit is blended and smooth. Serve immediately.

Julie~

Kim's Chicken Taco Soup

2012-05-02T05:00:00.001-06:00

My daughter Kim is getting married soon and has been sharpening up her cooking skills. She is a wonderful cook with lots of tasty ideas...this just happens to be one of them. She sent me the recipe to try and the family LOVED IT! This Chicken Taco Soup is full of flavor and left my mouth watering for more...good thing I made a big batch so there was leftovers.

Kim's Chicken Taco Soup

4 skinless, boneless chicken breast, FROZEN

1 (1 oz) envelope ranch dressing mix

1 (1 oz) envelope taco seasoning mix

1 medium onion , diced

2 (14 ½ ounce) can Rotel Tomatoes w/chilies (I blended them ALONG WITH THE ONION in the blender...the family isn't a big fan of chunks)

2 (14 ½ ounce) can black beans

1 (14 ½ ounce) can Kidney Beans

1 (14 ½ ounce) can Baked Beans

Juice of 2 limes

Frito Chips

Shredded Cheese

Chopped Avocado

Put everything in crock pot in order listed. Do NOT rinse or drain beans. DO NOT STIR. Cook on low for 6 to 8 hours.Take chicken out and shred with two forks (or you can shred it in the crock pot, that's what I did). Put chicken back in, stir, and serve. Top with Frito chips, chopped avocado and grated cheese.

Thanks Kim for this SUPER TASTY recipe!

Julie~

Creamy Steak Burrito

2012-04-30T05:00:00.003-06:00

I love leftovers, especially when I can make a complete new meal with them. We had steak for dinner the other night and ended up having left overs...so I sliced them up and stuffed them in a burrito for a tasty Mexican feast! These Creamy Steak Burrito's were a very quick, yummy dinner...and thats what I love!

Creamy Steak Burrito

4-6 sirloin tip steaks, cooked and sliced thinly (you could use any leftover meat...roast etc)

2 c. grated cheddar cheese

8 tortillas

oil

Divide sliced meat between the 8 tortilla shells, placing meat down the center of each shell. Top meat with grated cheese. Roll tortilla up. Place a small amount of oil in a rectangle electric fry pan (enough to cover the bottom entirely). Put rolled burrito's in pan (my temp was set for about 375) and cook until each side is brown and cheese inside is melted. Pour Creamy Sauce (recipe below) over burritos. Cover pan with lid and cook for approximately 5 more minutes, until sauce is hot. When serving, top burrito with cheese. We served with corn chips as a side dish (my family loved dipping the chips in the creamy sauce).

*Note: you don't have to use an electric frying pan. You can use a regular frying pan on top of the stove, cooking them in smaller batches.

Cream Sauce:

1 large can green enchilada sauce

1 c. chicken broth

1 1/2 c. heavy cream

1 c. shredded Cheddar Cheese

2-3 T flour

Combine the enchilada sauce, cream and broth in a sauce pan and heat. Stir constantly or it will burn (experience tells me this). When cream sauce starts to boil-add cheese and flour, stir in with a whisk. Continue to stir constantly until sauce thickens. Remove from heat, pour over burritos.

Julie~

Lemon Cupcakes

2012-04-27T08:30:00.000-06:00

These adorable lemon cupcakes remind me of spring and summer. Maybe its because they are yellow...or maybe its because they are a "light" springy lemon flavor...either way, they were a hit with my taste buds!

Lemon Cupcakes

2 1/4 c. cake flour

1 T baking powder

1/2 t. salt

1 1/4 c. buttermilk

4 egg whites

1 1/2 c. sugar

1 cube butter

4 t. lemon extract

Preheat oven to 350 degrees. In a medium dish, combine milk and egg whites and whisk together. Set aside. In another medium dish combine all dry ingredient. Set aside. Combine butter and sugar and cream until fluffy, approximately 3 minutes. Beat in lemon extract. Add 1/3 of dry ingredient until mixed, add milk and egg white mixture...mix, add remaining dry ingredients. Beat batter for 2 minutes. Line 24 muffin tins with cupcake liner. Fill each liner 2/3 full with batter. Cook for approximately 20-22 minutes or until top springs back when touched, Don't OVER COOK! Top with Lemon Frosting (below).

Lemon Frosting:

2 lb. powdered sugar

3/4 c. shortening

5 t. lemon extract

1/2 c. milk

Mix all ingredient together until smooth. Pipe onto Lemon Cupcakes for a perfect spring treat!

Julie~

Crispy Cheesy Chicken

2012-04-25T05:00:00.001-06:00

Chicken AND cheese...two of my families very favorite foods, combine them and its a hit for sure. This Crispy Cheesy Chicken was one of those easy "one pan" recipes that can be prepared ahead and thrown in the oven later!

Crispy Cheesy Chicken

4-6 boneless, skinless chicken breast

2 sleeves Ritz Crackers, smashed into crumbs (use a food processor if possible)

2/3 c. flour

1 t. salt

1 t. onion powder

1 t. garlic powder

1 t. season salt

1 t. pepper

1 c. buttermilk

3 c. shredded cheddar cheese

Cut chicken breast into large chunks. Place cracker crumbs, flour and seasonings in flat dish (I used a 8x8 cake pan) stir to combine. Pour milk into another flat dish. Spray a 9x13" baking pan with pan coating. Dip each piece of chicken into the buttermilk, then the cracker crumb mixture, then place in the prepared baking pan. Continue until all chicken is in the pan. Top with cheese. Cover pan with tinfoil and bake at 375 for 45-50 minutes (watch it carefully, you don't want to OVER cook it). Serve with creamy sauce (recipe below).

Sauce:

1 can cream chicken soup

2 T sour cream

1/2 c. HEAVY cream

2 T butter

1/2 c. grated cheddar cheese

Place soup, sour cream, butter, grated cheese and cream in a small sauce pan. Cook on medium heat and stir constantly until the sauce is hot and semi thick. Serve over chicken.

Julie~

Sticky Bun Ring

2012-04-23T05:00:00.004-06:00

I've searched HIGH and low for a sticky bun recipe that didn't go grainy after it set for a bit...this recipe IS THE ONE!!! It makes breakfast PERFECT! Serve it with fruit and you won't feel guilty for giving your kids (or your hubby) this sweet, sticky pan of goodness for breakfast!

Sticky Bun Ring

2 small tubes refrigerator biscuits

3 T. butter, melted

1/2 c. pancake syrup (the secret to making this so good)

1/3 c. brown sugar

1 t. cinnamon

1/4 c. chopped walnuts

1/4 c. chopped almonds

Spray a bunt pan with pan coating. Combine melted butter and syrup in a dish, set aside. In another bowl combine brown sugar, nuts and cinnamon. Stir. Place 1/2 the syrup mixture in the bottom of the pan. Sprinkle 1/2 the brown sugar mixture on top of the syrup mixture. Lay the biscuits on the bottom of the pan, sort of at an angle to form a ring.

Top with remaining syrup and sugar mixtures. bake at 375 degrees for 20-25 minutes. Cool for about a minute then turn pan upside down on a platter and "dump".

Can't beat that! IT'S FABULOUS!!

Julie~

Pistachio Cupcakes

2012-04-20T05:00:00.001-06:00

We are a little CRAZY over cupcakes right now...like you couldn't tell. Trust me, there are more to come! These sweet little treats are moist and sooooooo good. They are sort of a "light" cupcake compared to a chocolate cupcake...BUT light or heavy, chocolate or any other...I ADORE cupcakes, and these are no exception!

Pistachio Cupcakes

1 box white cake mix

1 pkg instant pistachio pudding mix

1 c. oil

3 eggs

1 c. sprite

Preheat oven to 350 degrees. Mix all ingredient together until combined. Line muffin tin with paper liners, spray each liner with pan coating. Fill each liner 1/2 or 2-3 full of batter. I filled mine too full and ended up cleaning the drippings from the bottom of the oven...I recommend 1/2 full. Bake for 13-17 minutes or until done. Cool and frost.

Pistachio Frosting:

2 envelopes Dream Whip

1 1 /4 c. cold milk

2 pkg. instant pistachio pudding mix

2 t. vanilla

Combine milk and Dream whip. Beat on high until it forms a peak. Add pudding and vanilla. Beat until mixed completely. Pipe or spread onto cupcakes. Top with chopped pistachio's if desired. THESE must be refrigerated.

Julie~

Root Beer Cupcakes

2012-04-18T05:00:00.003-06:00

Really??? ROOT BEER CUPCAKES??? I can just hear it now! YOU will never believe how absolutely delish these little dandy's are unless you've tried them yourself! I have to say, I was a tad bit shocked myself...I didn't think they would taste nearly as scrumptious as they did BUT after I took my first bite, I was sold....I WILL BE MAKING THESE AGAIN and stuffing my face (just a little). YOU don't even have to be a root beer lover to be a fan of these. I "like" root beer okay, but I don't really LOVE IT...BUT THESE CUP CAKES have me sold on the REAL purpose for that crazy sweet soda pop! THESE Root Beer Cupcakes are worth trying!

Root Beer Cupcakes

3/4 c. butter, room temperature

3 eggs, room temperature

2 1/2 c. flour

2 1/2 t. baking powder

1/2 t. salt

1 1/2 c. sugar

1 T root beer extract (yes, you can buy that pretty much anywhere...locals, you can get it at our wonderful store!)

1/2 t. vanilla

1 1/4 c. root beer (THE soda pop)

In a mixing bowl, beat butter with an electric mixer on high for about 1 minute. Add sugar, a little at a time. Beat until the butter and sugar are combined and fluffy. Add eggs. Beat in ROOT BEER EXTRACT and vanilla. Add dry ingredient and root beer to butter mixture. Beat on low until well combined. Line muffin cups with paper liners, SPRAY liner with pan coating...this helps so that the cupcakes doesn't stick to the paper!! Fill each paper liner about 3/4 full of batter. Bake at 350 degrees for 14-17 minutes. Mine took about 13-14 minutes, just watch your closely. Cool cupcakes completely then frost with frosting recipe below.

Root Beer Frosting

2 lb. powdered sugar

3/4 c. shortening

5 T. Root Beer Extract

1/2 c. milk

Mix all ingredient together until smooth. Spread or pipe frosting onto cooled cupcakes.

Julie~

Hot Bean Dip

2012-04-17T07:00:00.000-06:00

I love dips. We confessed our love many times on this blog-- so of course when I saw this bean dip on pinterest it automatically went into my "must make" pile. I whipped it together to take to a meeting and between the 3 of us girls we finished off almost the entire pan! It was SO good. I will absolutely take this to any and every get together I can possibly think of. It's sure to please any crowd.

Hot Bean Dip

8 oz cream cheese

1 cup sour cream

2 cans refried beans

1 packet taco seasoning

2 cups cheese

Mix softened cream cheese, sour cream and refried beans until smooth. Add taco seasoning and mix. Spread bean mixture into a 9x13 pan. Top with shredded cheese and bake at 350 for 25-30 minutes. Serve warm with tortilla chips.

~Dayna~

Pepperoni Pizza Panini

2012-04-16T05:00:00.002-06:00

Panini's have become a favorite at our house. They are quick and everyone loves them. I can be

a gourmet chef and serve them with soup or salad or I can be quick and "thoughtless" and

throw some potato chips on the side...either way, they are a huge hit!

Pepperoni Pizza Panini

1 package sliced pepperoni

8 slices of bread ( any bread with a little substance, I use homemade, don't use the fluffy stuff...this won't work with that)

8 slices of Mozzarella cheese

1 small jar thick pizza sauce

Preheat panini press (instructions on how to make these withOUT a press will follow these instructions) for 6 minutes or until "ready" light kicks on.

To make sandwiches, butter the back sides of the bread, like you would for a grilled cheese sandwich. On one slice of bread, (in order)- spread a small amount of pizza sauce on the inside of each slice of bread (opposite to buttered side) 1 slice of cheese, pepperoni, then another slice of cheese, then top with another slice of bread (that inside has been spread with pizza sauce). MAKE sure that the butter is on the OUTSIDE of each slice of bread.

Place sandwich in panini press and cook until bread is toasted and crisp (mine took approximately 4-5 minutes).

*To make sandwich without a press-assemble sandwich as directed above. Place sandwich in a frying pan, butter side down. Place a smaller sauce pan (the heavier the better) on top of sandwich, pressing sandwich down (I placed a large can of tomato juice (still in the can) in my sauce pan to add more weight...you could use whatever you had) Cook until the one side is browned and then turn sandwich over, repeating if necessary to melt the cheese. I've made panini's like this several times and it works like a charm.

Julie~

Lemon Crepes

2012-04-13T05:00:00.001-06:00

Light a fluffy crepes with a tart creamy lemon filling...

GREAT for breakfast, lunch AND DINNER!

(AND snack time, dessert time and just whenever time)

Lemon Crepes

2 1/4 c. flour

1 1/2 t. salt

3 T. oil

9 eggs

3 3/4 T. sugar

3 c. milk

Mix until smooth, batter will be thin. Put 1/2 c. of patter into a very well greased, hot skillet. Move the pan side to side to spread the crepe batter out. Crepe will bubble and set up, then turn it over and let the other side cook. When its done, place on a plate and let cool slightly. Set aside.

Lemon Filling:

2 c. heavy whipping cream

1/4 c. fresh lemon juice (I just used bottled)

1 box (4 oz) vanilla instant pudding mix

powdered sugar for dusting (optional)

In a small bowl mix heavy whipping cream, lemon juice and pudding until filling is stiff and fluffy.

To assemble crepe: Spoon about 1/4 c. filling into the center of crepe, roll up. Top with a dollop of whipping cream and dust with powdered sugar if desired.

*NOTE: This recipe makes quite a few, for a smaller batch just half the recipe.

Julie~

Chicken Broccoli Casserole

2012-04-11T05:00:00.001-06:00

Dinner is the best when you can throw all the ingredient in a mixing bowl, spread it out in a pan and cook it! This yummy casserole was a hit at our house and easy as 1-2-3 to make.

Chicken Broccoli Casserole

4 c. cooked rice

1-2 c. cooked chicken (rotisserie chicken works great, but any cooked chicken will taste fabulous)

1-2 c. cooked broccoli

1 (8 oz) pkg. fresh mushrooms, sliced, sauted in butter

1 can cream chicken soup

1 cube butter

1/2 c. evaporated milk

1 c. sour cream

2 c. grated cheddar cheese

In a sauce pan combine cream chicken soup, butter, evaporated milk and sour cream. Cook on medium until it forms a creamy sauce. Set aside. In a large mixing bowl combine cooked rice, cooked chicken, cooked broccoli and sauted mushrooms. Stir until ingredient is combined. Pour sauce over the top and stir. Spoon into a 9x13 baking dish. Top with grated cheese. Cook at 350 for 30-35 minutes or until cheese is melted and center is warm. Serve immediately.

Julie~

Caramel Banana's

2012-04-09T05:00:00.001-06:00

One of my daughters isn't a fan of banana's...BUT being the mom that I am, I made her eat them anyway (mean mom's make great kids, right?!). After trying many different ways to get her to eat them, I tried pouring caramel over the top (okay, not the most nutritious thing...but hey, it worked!). She actually started requesting that we have them for breakfast...who would have thought!? These Caramel Banana's also taste AMAZING over ice cream (just in case you have an "ice cream hater" that needs some encouragement)!

Caramel Banana's

6 T. butter

3/4 c. brown sugar

1 T water

1/3 c. + 1 T evaporated milk

1 T vanilla

Banana's

Heat butter, brown sugar and water. Let boil for 5 minutes, stir constantly to prevent scorching. Remove from heat, add evaporated milk and vanilla. Stir. Cool. Slice banana's (any way you want) and place on a serving platter. Pour cooled caramel over the top, serve. YOU could serve it more formal and slice the banana's in bigger chunks and place the cooled caramel in a small serving dish, where it can be spooned onto a dinner plate or snack plate and used for "dipping" the banana's.......any way you eat it, I think you'll love it.

Breakfast Bacon Cups

2012-04-06T05:00:00.002-06:00

What a fun way to start the morning with Breakfast Bacon Cups! Its a bit of a twist on the "Eggs, toast and bacon" idea....and its scrumptious I might add.

Breakfast Bacon Cups

3 T butter, melted

8 slices bread (day old heavier bread, not the squishy cheap stuff)

6 slices bacon

6 eggs

salt

pepper

Spray 6 muffin cups with pan coating. Cut the crust from bread slices and press them into the muffin cups, overlapping slightly so that bread covers the entire cup. Brush with butter. Cook bacon until crisp and done. Lay one slice of bacon in each bread cup. In a small bowl beat six eggs, pour the equivalent of 1 egg over each piece of bacon (in the bread cup). Season with salt and pepper. Bake approximately 20-25 minutes or until egg is set. Serve immediately.

Julie~

Kitchen Tip- Flat Bacon

2012-04-05T05:00:00.000-06:00

My hubby is a huge bacon fan. Breakfast just isn't complete without it. He's pretty particular about how it is cooked too. One thing we both hate is when you cook up a pound of bacon and 10 seconds after it's hit the pan the sides are curling up, the ends have curled-- this pound of bacon all the sudden resembles curly fries. NOT fun! SO to avoid the drama of curly bacon simply open your bag at the top, fill with cold water and then dump the water out. Place bacon in a hot pan and cook. Bacon comes out flat and straight and perfect for sandwiches and burgers!

Taco Sandwich

2012-04-04T05:00:00.001-06:00

When my older kids were still at home, we used to eat taco's at least twice a week, sometimes even 3 (they were served different ways, but the idea was pretty much the same). THE reason why I served them so often is because they are fast and easy and take little thinking (on my part) when I'm asked the question, "Whats for dinner Mom". BUT now that I have hundreds of yummy recipes and ideas to choose from...we don't have them hardly ever. When I ran across this recipe, I thought it was such a creative idea and yet ONE MORE way I could serve taco's when I choose to serve them. I knew the family would like them because WE LOVE anything Mexican...SO I gave this Taco Sandwich a whirl and it was a huge hit. Can't beat and EASY, MOUTHWATERING taco, for lunch or dinner, when your in a hurry!!!

Taco Sandwich

1 lb ground beef

1 package taco seasoning

1/2 loaf french bread

4 oz cream cheese, softened

1/4 c. salsa

1 c. shredded lettuce

1 large tomato, diced

1-2 c. grated shredded cheese

Cook meat with taco seasoning, until done. Drain grease. Cut french bread in half (your only using half...this will make approximately 3-4 good sized sandwiches...to use the entire loaf you will need to double the recipe for other ingredient as well), save the other half for another recipe of your choice. Cut bread (the half that your using for this recipe) in half lengthwise; hollow out top and bottom of loaf, leaving 1/2 inch shell. Discard inside pieces. In a small mixing bowl, beat cream cheese and salsa until blended. Spread on the inside of bread shell, top and bottom. Set aside. Layer lettuce and tomato on the bottom of bread shell, top with meat and cheese. Replace the top to form a sandwich. ENJOY!

Julie~

Banana Bread Pancakes

2012-04-02T05:00:00.002-06:00

These rich little pancakes are a Saturday morning treat (OR any morning you choose to make them). They are full of that yummy Banana Bread taste that we all know and love...with that little hint of cinnamon, nutmeg and banana's...mmmmmmmmmm!

Banana Bread Pancakes

2 c. cake flour

2 t. baking powder

1/4 t. salt

1/4 c. brown sugar

1 t. cinnamon

1 t. nutmeg

1 c. milk

2 T vanilla

3 smashed banana's

3 T melted butter

Mix all dry ingredient and whisk. Add milk and vanilla. Add mashed banana'sand melted butter. Stir until batter is smooth. Cook on a hot griddle or skillet. Pour desired amount of batter, forming a circle, onto griddle...once circle for each pancake. Cook for 2-3 minutes or until bubbles form on top of pancake. Flip and cook for 1-2 minutes more. Serve hot with maple glaze (recipe below).

Maple Glaze:

1 c. maple syrup

3/4 c. powdered sugar

Combine all ingredient in a small sauce pan. Heat until warm and sugar is dissolved. Pour over buttered pancakes.

Julie~