Cheesy Carrot Casserole

This is another recipe my Gramma has made since forever. I think some version of this recipe has been made in households across America. It's awesome. Even my picky, non veggie eating little brother eats this.

• 3 cans of carrots
• 1 (8 oz) package velveeta cheese, sliced
• 1 stick margarine, melted
  
• Ritz crackers, crumbled

1. Preheat oven to 325 degrees.
2. Spray casserole dish with non stick cooking spray.
3. Alternate layers of carrots and cheese in the casserole dish, ending with a layer of cheese.
4. Pour melted margarine over the top.
5. Sprinkle top with crushed Ritz crackers.
   
6. Bake for 30-45 mins.
   

Pineapple Marshmallow Fruit Salad

My Gramma has made this recipe for years and years. It's super simple and just so good. Nice and light. Perfect as a side item to take to a potluck.

Ingredients:

• 1 bag miniature marshmallows
• 1 (28 oz) can crushed pineapple UNDRAINED
• 1 tub cool whip

Directions:

1. Mix marshmallows and pineapple together in large bowl.
   
2. Refrigerate until the marshmallows have absorbed the pineapple juice, preferably overnight.
3. Mix in cool whip and serve.
   
4. Can be refrigerate for a couple of hours after mixing in cool whip, but it's not necessary.
   

Pepper Jack Macaroni & Cheese

**This was sooo easy and super yummy! I didn't measure out the cheese just kind of eye balled it so I may have added just a bit more! It wasn't spicy at all and my 10 month old devoured it! This will be made again when we want a twist on our mac and cheese. This recipe can be found on Lynn's Kitchen Adventures.**

Ingredients:

• 1/2 lb elbow macaroni ( I used gluten free pasta)
• 3 eggs
• 1 can (12 ounce) evaporated milk
• 1/4 teaspoon cayenne pepper (optional)
• 1 1/2 cups grated cheddar cheese
• 1 1/2 cups shredded pepper jack cheese 

Directions:

1. Cook macaroni according to directions.
2. In a large bowl whisk together eggs, milk, and cayenne pepper. Stir in cheese.
3. Add cooked pasta and pour into a 2 quart casserole dish.
4. Bake at 400 for about 20 minutes or until cooked through.
5. Let sit 5 minutes before serving.
6. Serve and enjoy!

The result:

Chili Cheese Potato Bake

Ok so I suck again and forgot to take pics and we already ate the whole pan so if you want to check this out go to Lynn's Kitchen Adventures to see what its suppose to look like but I think you'll get the general idea. This was actually very yummy, super easy, and very budget friendly. You could also fix it many ways as well! I just followed the recipe as is and am very happy with the turn out. It was like eating a yummy baked potato.

Ingredients:

• 4-6 cups of leftover chili ( any chili will work here)
• frozen shredded hash browns , I do not really measure this but it is about 3-4 cups
• 1 cup shredded cheddar cheese 

Directions:

1. Spread Chili into a 9×11 or 9×13 pan.
2. Spread hash browns over chili. Then sprinkle cheese over potatoes.
3. Bake uncovered at 375 for 40-50 minutes or until done.
4. Serve and enjoy!

Rich Chocolate Truffle Pie

This recipe is from allrecipes.com. Holy wow. Unbelievably rich and chocolatey. I served it with fresh whipped cream. Easy and so good.

Ingredients:

• 12 ounces semisweet chocolate chips
• 1 1/2 cups heavy whipping cream
• 1/4 cup sifted confectioners' sugar
• 1 tbsp vanilla
• 1 (9 inch) chocolate cookie crumb crust

Directions:

1. In microwave safe dish, combine chocolate chips and 1/2 of the heavy cream. Microwave on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. (edit: Stir in sugar & vanilla. Set aside.)
2. In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time until thoroughly incorporated. Pour into crust.
3. Refrigerate at least 8 hours before serving.

Sweetened Whipped Cream

Ingredients:

• 1 cup heavy whipping cream
• 3 tbsp confectioners' sugar
• 1/2 tsp vanilla

Directions:

1. Whip heavy whipping cream on high with chilled beaters until it begins to thicken.
2. Add confectioners' sugar and vanilla and beat until soft peaks form.

New Blogger! Exciting News!

Hey All!!

I'm excited to introduce to you a new poster on my recipe blog! Woohoo!! It means more yummy new recipes for everyone to try!! I know I know how excited you all are cause I sure know I am!! 

This other blogger well I've known her for a very long time ya'll! Over 20 years! I can't even believe I can say I've known someone that long boy does it make me feel old, but we've been friends for pretty much as long as I care to remember and let me tell you she is one good cook and baker! We use to bake our little hearts out growing up and boy did everyone enjoy that. I will admit she can make a bundt cake and it is still my Achilles heal...won't come out of the pan taste like poo so if you see me post about that run far far away from that recipe but if Jen makes it you can bet your sweet ass that it will come out super yummy!! Jen is an amazing with the things she makes so rest assured if she says its yummy or will turn out one way that it will. 

Trust me fatties like me don't have BFFs that can't cook! I hope ya'll enjoy the new addition and to the many new recipes to come! 

And if you haven't already noticed she is already on a roll just look below this post for a few new recipes! I can't wait to try them either! 

My friend Jen and yes I know I look crazy but I'm totally ok with it and yes Peanut does adore her!

The last time I saw her in person can't believe its been almost a year! And yes for those of you wondering I would allow her to babysit my son and if you know me that is a major thing!!

French Bread (bread machine recipe)

I love this recipe. SO GOOD. I could eat it all in one day. Hope you love it as much as I do!

In Bread Machine:

• 1 1/2 cups warm water
• 4 cups bread flour
• 1 1/2 tsp salt
• 2 1/2 tsp dry yeast

Set for "dough cycle".

1. Dough may be halved for two loaves, or you can just make one big loaf.
2. Roll dough out on floured surface into a rectangle, then roll it up to make a loaf.
3. Slit top of loaf with a sharp non-serrated knife, about 1" apart.
4. Place on greased baking sheet and let rise 1 hour in warm room.
5. Brush on egg wash and bake at 350 degrees for 25-35 mins.

Cheese Garlic Bread Spread

This one is from food.com. Didn't change a thing. Goes great on fresh French bread!

Makes 1 1/2 cups spread

• 1/2-1 cup margarine

• 3 teaspoons chopped garlic

• 1/2 teaspoon garlic powder

• 1/8 teaspoon black pepper

• 1/4 cup Parmesan cheese

• 1 cup grated cheddar cheese

1. Microwave margarine in medium glass bowl for about 40 seconds or until about halfway melted.

2. Mix in all ingredients, using a fork.

3. Spread mixture over bread.
   

4. Place on baking sheet and bake for about 10 minutes at 450, until top is golden brown.

Red Enchilada Sauce

Makes 2 cups. I make it a day ahead to let the flavors blend. It's a little spicy, so season with red pepper and chili powder to taste! This is my go to enchilada sauce from now on. I generally prefer more sauce on my enchiladas, so I've been stretching this out a little by adding a 10 ounce can of pre made enchilada sauce. It may be cheating, but I think it tastes good. :-)

• 3-4 tbsp olive oil
• 1 small onion, finely chopped
• 1 tsp dried red pepper flakes (or to taste)
• 1/2 tsp dried oregano
• 3 tsp chili powder (or to taste)
• 1/2 tsp dried basil
• 1 1/2 tsp cumin
• 1 tbsp fresh minced garlic
• 1/2 cup salsa
• 1 cup tomato sauce
• 1 cup water mixed with beef bouillon
• 1 tsp ground black pepper
• seasoning salt to taste
• *5/15/11 edit: 10 oz of canned enchilada sauce
  

1. Heat oil in a medium saucepan over medium heat. Add onion, red pepper flakes, oregano, basil, chili powder, pepper, and cumin. Saute for 3 minutes.
2. Add fresh garlic; saute for 2 minutes.
3. Add salsa, tomato sauce, and beef broth.
4. Reduce heat to low and simmer uncovered for 30-40 minutes, stirring occasionally.
5. Season with seasoned salt to taste.
6. OPTIONAL: Cool and blend smooth with immersion blender or food processor until smooth.
7. OPTIONAL: To stretch this out a little for more saucy enchiladas, stir in a can of pre made sauce to the mix.
   

Adapted from Kittencal's Red Enchilada or Taco Sauce on food.com.

New Stuff to Come

So being the military wife that I am this is one of those times that my hubby has been gone for a short extended period of time so I didn't try anything new so have no new recipes to share...and I can't wait he'll be home soon! And I have a bunch of easy and budget friendly recipes I'm going to try upon his return. Yes easy since I know it will be quite hectic with little man adjusting, the whirl wind of luggage, uniforms, and whatever else he brought home with him. Hubby adjusting to the time difference and whatever else we will have to do during that time.

I am going to really try to take pics of what I make from now on cause I know I totally suck at that and don't think about it until I'm posting the recipe and then its way too late! Here is the new things we'll be trying this coming up week:

1. Chili Cheese Potato Bake
2. Pepper Jack Macaroni and Cheese
3. Beef Enchilada Soup

I got these three recipes from  Lynn's Kitchen Adventures and has great frugal meals to choose from and if your gluten free some super yummy recipes!

A few of the recipes we've tried come from her page and I'll have to go back and give her credit for them! That is something else I'm gong to try to remember to do is remember where all my recipes come from so you guys can go stalk their blogs for more yummy goodness!

Oh and I joined a food challenge blogging cooking club! How exciting! I will be posting how that goes!! So keep a look out for that!!!! Its for military wives so if you're interested let me know!!!

Beef Tostadas

**Ok so I was in total shock when my wonderful hubby told me he had never had a tostada before! Like seriously how is that not something everyone has eaten at like school or even at taco bell (even though those two are both gross!) so I of course set out to make him a super yummy tostada (and you'd think that after 6 years of marriage I would have already made him one! shame on me!) and this is what we had! Oh and I made our tostada shells and fried them fresh no store bought ones you warm in the oven for us! LOL**

Ingredients:

• 1-1/2  poundsboneless beef round steak
• 1/2  teaspoonsalt
• 1/2  teaspoonblack pepper
• 1/4  cuplime juice
• 3  garlic cloves, finely chopped
• 1  jalapeño, seeded and finely chopped
• 1  largeonion, chopped
• 1  tablespoonchili powder
• 1/4  teaspooncumin
• 1/8  teaspooncayenne pepper
• 12  packaged tostada or hard taco shells
• 3/4  cupfat-free refried beans
• 1-1/2  cupsshredded iceberg lettuce
• 1  cupreduced-fat shredded Mexican-blend cheese
• 3/4  cupsalsa

Directions

1. Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, the garlic, jalapeño, onion, chili powder, cumin and cayenne in a slow cooker. Place beef on top and cook on HIGH for 6 hours or LOW for 8 hours.

2. Remove beef to a cutting board and when cool enough to handle, shred with fingers or using two forks. Place shredded beef in a large bowl. 

3. Strain remaining liquid in slow cooker over a bowl or measuring cup, discarding solids. Add strained liquid and remaining 1 tablespoon lime juice to beef in bowl and stir to combine. Cover; keep warm. 

4. Warm tostada shells in oven according to package directions. While tostadas are baking, heat refried beans in microwave for 1-1/2 minutes on HIGH, stirring halfway through until warm and spreadable. 

5. Spread each tostada with 1 tablespoon refried beans. Place 1/3 cup beef over beans and divide lettuce equally among tostadas. Top each with 1 heaping tablespoon cheese and 1 tablespoon salsa.

Lasagna Soup

**This was actually really yummy and budget friendly so it will more than likely show up in one of weekly menus again! It was super easy and so much quicker to make than I had anticipated, hopefully you guys/gals enjoys it as well!**

1 onion finely diced
1 teaspoon olive oil
2 cloves garlic finely minced
choice of meat (ground beef, Italian sausage, meatballs...)
2 teaspoons dried oregano
2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
2 cups jarred spaghetti sauce
4 cups chicken (or vegetable or beef) stock
2 bay leaves
8 oz pasta (Rotini, Fusilli, Campanelle,Corkscrew)
1 tablespoon fresh parsley
shredded Mozzarella cheese

In a large Dutch oven, heat oil to medium heat and saute onion until golden. Add garlic and warm through about 1 minute before adding your choice of meat. Brown the meat, remove any extra fat. Add oregano, basil, red pepper flakes, spaghetti sauce, chicken stock and bay leaves. Simmer for about 15-20 minutes. Add pasta and increase heat to bring to a boil and cook for recommended time on pasta box for "al dente". Discard bay leaves and adjust seasonings by adding salt & pepper. Stir in fresh parsley and serve with a sprinkling of shredded Mozzarella cheese.

Pumpkin Breads

During this past holiday season I may have gotten a little pumpkin bread happy and I tested out three recipes. One is posted already that I received from a friend which I LOVE when she makes but it just doesn't quite come out the same when I make it, so I thought I'd master a different one and tried two more. This first one is good and we enjoyed it but the the second one listed is by far our favorite (and my test subjects favorite as well!). There is only a slight difference in the recipes but I think its what makes all the difference! Happy baking!

Downeast Maine Pumpkin Bread (AllRecipes)

Ingredients

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. 

Pumpkin Spice Bread (AllRecipes)

Ingredients

• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, lightly beaten
• 1 (16 ounce) can solid pack pumpkin
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 cup water

Directions

1. In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-65 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely.

 

Sloppy Joes

**So I'm not a sloppy joe fan but I figured I should start trying out some more kid friendly meals since we have a baby boy whole will eventually grow up and want kid friendly foods. I then decided to try to find a sloppy joe recipe that I would actually eat (because quite frankly that manwich crap blows) and I found this recipe on a budget friendly blog which one I can't think of at the moment, but me and the hubby really enjoyed this recipe which I was seriously surprised that I did!**

• 1 medium onion, chopped finely
• 2 cloves garlic, minced
• 2 pounds lean ground beef
• 3 tablespoons brown sugar
• 3 tablespoons Worcestershire sauce
• 2 – 8 ounce cans tomato sauce
• 1 cup beef or chicken broth
• a few dashes of hot pepper sauce
• salt and pepper (to taste)
• hamburger buns

1. Brown ground beef with onion until onion is tender and beef is cooked.
2. Add garlic and cook for approximately one more minute.
3. Add remaining ingredients (except buns)and stir well.
4. Bring to a boil and then reduce to a simmer and cook for 15 minutes, stirring occasionally.
5. Serve over buns and enjoy.

Andes mints Brownies

Ingredients:

• 1 cup butter
• 2 cups sugar (white)
• 4 eggs
• 2 teaspoons vanilla extract
• 1 cup all purpose flour
• ½ cup cocoa
• ½ teaspoon salt
• about 1/4 cup (or however much you please, really) of chopped Andes mints
• An additional package of whole Andes mints

Preheat oven to 350 degrees F. Grease 9 x 13 pan. Melt butter in saucepan over low heat. Once melted remove from heat and add sugar, vanilla, and eggs. Blend together. In separate bowl, mix together flour, cocoa, and salt. Add dry mixture to the wet and mix well. Add chopped Andes mints. Pour into greased pan and bake for 35-40 minutes.

RIGHT when the brownies come out of the oven, layer the top with the whole package of Andes mints (or however many it takes to cover the surface). Let them stand for a minute or two, until they are smooth enough to spread. Using a frosting spatula or a flat knife, spread the melted Andes mints evenly over the brownie to cover. Cool, cut and enjoy.

**OMGosh these things are freaking amazing! Seriously make them now! What I did differently is I used the andes mints from the cookie aisle next to the chocolate chips. I used about 1/2 a bag in the brownies and then used the other half to melt on top. I did it this way so the chocolate layer wasn't as think :) They looked pretty and taste amazing!**

Roast Potatoes

Ingredients

• 2 pounds red potatoes, cut into quarters
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried rosemary, crushed

Directions

1. Preheat oven to 450 degrees F (250 degrees C).
2. Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
3. Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.

**I made these as part of our Christmas dinner and of course they're super easy and came out super yummy!** 

ONE BOWL Million Dollar Fudge

What You Need
1/2 cup butter or margarine
4-1/2 cups sugar
1 can (12 oz.) evaporated milk
3 pkg. (12 oz. each) BAKER'S Semi-Sweet Chocolate Chunks
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
3 cups chopped PLANTERS Pecans
1 tsp. salt
1 tsp. vanilla
Make It

BRING butter, sugar and milk to full rolling boil in large saucepan on medium heat, stirring constantly. Boil an additional 5 min., stirring constantly.

REMOVE from heat. Gradually add chocolate chunks, stirring until chocolate is completely melted after each addition. Add remaining ingredients; mix well.

POUR into 15x10x1-inch pan sprayed with cooking spray. Cool completely.

**I like this recipe cause its super easy and yummy. I never add nuts though cause I'm not a fan of them in my fudge. I also use a slightly smaller pan but it just means my fudge is a little thicker. I will def be making this again sometime in the future. Prob around the holidays :)**