What's for Dinner

Monday- Cereal
Tuesday- Leftovers
Wednesday- Pizza
Thursday- Baked Glazed Pork Chops, Black Eyed Peas, Cabbage and Cornbread
Friday- Pizza
Saturday- Buffalo Chicken Pillows 
Sunday- Nachos

Breakfast Casserole

Ingredients:

12 Eggs

1/2 Cup Milk

1 Pound Breakfast Sausage

8 oz Cream Cheese

2 cans (8oz) Crescent Rolls

2 Cups Shredded Cheese

Instructions:

Preheat oven to 375.

Beat eggs and add milk. Scramble and then set to the side.

Brown sausage.  When cooked, add cream cheese and stir to combine. Add scrambled eggs and combine.

In an 13x9 dish, unroll 1 can of crescent rolls. Press down.  Spread sausage mixture on top.  Top with shredded cheese. Then top with the remaining can of crescent rolls. 

Bake for 25 minutes or until eggs are fully cooked. (I ended up baking mine about 35 minutes.)

Merry Christmas

This was our Christmas card this year.  I used Minted and I was very pleased with them! I loved the thickness of the card and their cute recipient address labels. 

Christmas 2014

Holiday Tour

Here is a glimpse at our home during the Christmas season!

Nothing like a photo bomb by a 3 year old. :)

I call this my snowman tree. 

This nativity is from Jerusalem.  My grandmother brought it back from one of her trips there.  

Cookies and Cocoa Christmas Party

On Sunday we had friends over for a cookies and cocoa party.  It was a lot of fun! The guys watched the horrible Saints game against the Falcons, while the ladies talked in the kitchen.  I love having friends over, especially during the Christmas holiday. 

I made three appetizers for the party and all were wonderful.

Charleston Cheese Dip

Texas Trash Bean Dip

Sausage Appetizer 

For the hot cocoa bar I had the following toppings: peanut butter chips, marshmallows, white chocolate chips, and sprinkles.

For the desserts we had Oreo balls, turtle cookies, Oreo peppermint crunch cookies, gingerbread cupcakes and Reese cheesecake.

Oreo balls

Turtle Cookies

Gingerbread Cupcakes

Reese's Cheesecake

Oreo Peppermint Crunch Cookies

The ladies: Carol-Anne, Meredith, Lyndsey, myself and Lori. 

Sausage Appetizer

Ingredients:

1 lb hot sausage

1 lb mild sausage

1 1/2 blocks cream cheese

3 boxes of Phyllo dough pastry shells (36-54 shells)

Pepper jelly (red or green)

Instructions:

Fry together 1 lb. hot sausage and 1 lb. mild sausage.  Melt in 1 1/2 blocks of cream cheese.

Use this mixture to fill (extremely full) Phyllo dough pastry shells.  

Cook at 350 degrees until crispy (about 20 minutes).

After removing from oven, top each shell with pepper jelly (red or green).

***You can third or half recipe.

Texas Trash Bean Dip

Ingredients:

8 oz cream cheese

1 c sour cream

2 can(s) (16-oz.size)refried beans

1 pkg taco seasoning

2 c cheddar cheese, shredded

2 c monterey jack cheese shredded

Instructions:

Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning. 

Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.

Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

Charleston Cheese Dip

Ingredients:

1/2 cup mayonnaise

One 8-ounce package cream cheese, softened

1 cup grated sharp Cheddar cheese

1/2 cup grated Monterey Jack cheese

2 green onions, finely chopped

1 dash cayenne pepper

8 butter crackers, crushed, such as Ritz

8 slices bacon, cooked and crumbled

Corn chips, crackers or bagel chips, for serving

Instructions:

Preheat the oven to 350 degrees F.

In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green onions and cayenne pepper. Transfer the mixture to a shallow baking dish, such as a 9-inch pie pan. Top the mixture with the cracker crumbs and bake until heated through, about 15 minutes.

Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, crackers or bagel chips.

Oreo Peppermint Crunch Cookies

Ingredients:

1 box white cake mix (15.25 oz.)(I use Pillsbury)

1 stick butter, melted (8 Tbsp.)

1 egg

1/2 teaspoon peppermint extract

1/2 teaspoon vanilla extract

4 ounces cream cheese, softened

1 cup Oreo cookie chunks

1 cup Andes Peppermint Crunch pieces

1/2 cup dark chocolate chips

Instructions:

Combine the cake mix, melted butter, egg, and extracts. Beat until a soft dough forms. Add the cream cheese and beat in gently until combined. Stir in the peppermint crunch pieces and chocolate chips first. Then gently stir in the cookie pieces by hand being careful not to break up the cookie more. Refrigerate dough for at least 30 minutes.

Roll the dough into 36 balls. Bake on a cookie sheet at 350 degrees for 9 minutes. Do not over bake. The cookies will be very soft and look undone. Let them sit on the hot cookie sheet for 2 minutes, then gently remove them with a spatula to a piece of wax paper on the counter.

Very gently tap the tops of the cookies with the bottom of the spatula to even out the tops. Let them sit until completely cool. Store in a sealed container. Makes 36 cookies.

Turtle Cookies

Ingredients:

Sugar cookie dough  (I used a roll of Pillsbury)

48 rolo candies, unwrapped

1/4 cup chopped pecans

sugar

Instructions:

Preheat oven to 375.

 Shape dough into 1-inch balls (small scoop) and roll in sugar. Drop each dough ball in mini muffin pan. Bake for 9-10 minutes.

Remove from oven and immediately press Rolo into each cookie. Remove cookies from pan and top with chopped pecans. Cool completely.

What's for Dinner

Monday- French Dip Sandwiches
Tuesday- Birthday Dinner
Wednesday- Spaghetti Casserole
Thursday- Nachos
Friday- Christmas Party
Saturday- Out
Sunday- Leftovers

Chili

Ingredients: 

2 lbs ground beef

1 (29 ounce) can tomato sauce

1 (29 ounce) can kidney beans (with liquid)

1 (29 ounce) can pinto beans (with liquid)

1 cup diced green chilis (I use the small can of green chilis)

1/4 cup diced celery (1 stalk) (I don't always use/cc)

3 medium tomatoes, chopped (I use one can diced tomato)

2 teaspoons cumin powder

3 tablespoons chili powder

1 1/2 teaspoons black pepper

2 teaspoons salt

1 cups water

Instructions:

Brown the ground beef in a skillet over medium heat; drain off fat.

Using a fork, crumble the beef into pea size pieces.

In a large pot, combine the beef plus all remaining ingredients, and bring to a simmer over low heat. Cook, stirring every so often, for 2-3 hours.

For spicier chili, add 1/2 teaspoons more black pepper. For much spicier chili, add 1/2 teaspoon black pepper and a tablespoon cayenne. (We like it hot, so I added 5-6 jalepeno peppers.

 Leftovers can be frozen for several months.

Easy and Healthy Chicken Enchiladas

Ingredients:

4-6 oz of 2% or fat free cream cheese

½ c to 1 c salsa

1 1/2 c chopped cooked chicken breast meat

½ c pinto beans, drained

6 (6 inch) whole wheat tortillas

½ c-1 c shredded 2% Mexican blend cheese

1 small can red enchilada sauce

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

2. In a small saucepan over medium heat, combine the cream cheese and salsa.

Cook, stirring until melted and well blended.

3. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.

4. Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

5.Heat red sauce on side to be drizzled over if desired.

Cheesy Ham Puff

Ingredients: 

1 to 2 tablespoons all-purpose flour

2 sheets frozen puff pastry, thawed

1 tablespoon butter

1 cup milk

Salt and pepper

Pinch of nutmeg

6 ounces sliced ham (or meat of your choice)

1 cup grated Mozzarella (or cheese of your choice)

1 large egg, beaten

Instructions:

1.Line two cookie sheets with parchment paper and set aside.

2. On a well-floured counter, roll each sheet of pastry into a 10x13 rectangle. Transfer to sheets and refrigerate.

3. Meanwhile, melt butter over medium heat. Add flour and cook about a minute, stirring constantly, until golden. Add milk, whisking constantly, and bring to a simmer. Stir until thick, about five minutes. Add nutmeg and season with salt and pepper. Remove from heat and let cool 30 to 45 minutes.

4. While flour mixture cools, preheat oven to 400 degrees.

5. On one pastry sheet, arrange ham evenly, leaving at least a 3/4-inch border. Spread sauce over ham and sprinkle with cheese. Brush remaining border with egg then top with pastry sheet. Fold edges over and press to seal.

6. Brush top pastry sheet with egg. Cut slits in top to vent. Bake about 30 minutes, until brown and puffy. Serve warm or slightly cooled. Refrigerate leftovers.

What's for Dinner

Monday: Cheesy Ham Puff
Tuesday: Out
Wednesday: Easy Chicken Enchiladas
Thursday: Stuffed French Bread
Friday: Leftovers
Saturday: Stacked Enchiladas
Sunday: Chili