Chuckwagon Breakfast

We LOVE breakfast dishes and so I am always looking to change it up.  This one combines it all in one pan.  Add some cooked veggies, change you cheese, add different spices and it can be different every time!

Chuckwagon Breakfast

1 pound frozen hash browns, thawed
one recipe sausage gravy
4 eggs
olive oil
dried parsley
1-1/2 to 2 cups shredded cheese (your favorite kind that melts well)

Make one recipe sausage gravy (via the link) and cool it to at least room temperature.

Foodie Friends Friday Linky Party #86

Welcome to the Foodie Friends Friday 

St Patrick's Day GREEN Recipes Party!!

Congo Squares

My great grandma had this recipe in her recipe box for years.  I needed a birthday treat I could wrap up individually and thought about these.  It's like a chocolate chip cookie in a bar and easy to make.

Congo Squares

2-3/4 cups flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup shortening
2-1/2 cups light brown sugar
3 eggs
1 cup nuts, coconut, and/or chocolate chips.

Preheat oven to 350 degrees. In small bowl mix together dry ingredients.

30 Minute Mozzarella

Have fun turning milk into cheese!

30 Minute Mozzarella

1 gallon WHOLE cow's milk (not ultra high pasteurized*) 
1-1/2 teaspoons Citric Acid Powder
1 cup cool water cool (to mix with citric acid)
1/4 teaspoon liquid rennet, liquid
1/4 cup water (to mix with rennet)
salt to taste

Put the cool milk into a stainless pot. I use a double boiler. Dissolve the citric acid into 1 cup of cool water. Stir into the milk. Bring the temperature of the milk to 90 degrees and remove from heat. Mix the rennet into ¼ cup cool water and stir into the milk for about 10 seconds.  Use the spoon to slow down the turning of the milk so it can rest.

Foodie Friends Friday Linky Party #85

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Nothing but NOODLES Pasta Party!!

Easter Egg Hunt Cupcake Tutorial

These Easter themed cupcakes are fun and so easy to do!  The basket in the background is one my mom crocheted around cool whip container. It's has a plastic canvas handle and pom pon bunny face on front. Bet you didn't know I still had this mom!! 

Easter Egg Hunt Cupcake Tutorial

Cupcakes
Your favorite frosting recipe (see mine here)
Kelly Green and Leaf Green Paste colors
#233 Frosting Decorating Tip
Decorating Bag (I use disposable ones)
Small Easter egg shaped candies (Cadbury chocolates, jelly beans, Whopper style eggs (my fav!))

Tint your frosting.  Use just a small amount of paste to color the frosting. It doesn't take much and if you put too much in you can't go back! Add icing to decorator bag fitted with decorator's tip.  

Southwestern Chicken and Rice

Southwestern Chicken and Rice

olive oil

2/3 cup diced red pepper

2/3 cup diced green pepper

2/3 cup diced onion

1-1/4 pounds skinless boneless chicken breasts (can use boneless thighs) cut into 1 inch pieces

1-1/2 teaspoons taco seasoning

1 cup instant brown rice*

1 cup salsa

1-3/4 cups chicken broth

1 can black beans, rinsed and drained

3/4-1 cup whole corn, drained

2 cups shredded Mexi-blend cheese, cheddar, Chihuahua cheese

Drizzle some olive oil in the bottom of skillet.  Cook veggies until almost done. 

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Jennifer @ Jeni Eats.

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Foodie Friends Friday Linky Party #84

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POTATO LOVERS Party!!

Smoky Baked Cauliflower Bites

Smoky Baked Cauliflower Bites

1 head cauliflower, washed and cut into cut bite size pieces

1-2 Tablespoons olive oil

smoked paprika (approx 1 teaspoon)

good pinch of salt

1 Tablespoon bacon grease (optional)

Mix together all but the cauliflower.

Add cauliflower and toss until coated.

Heat jelly roll pan (cookie sheet with sides) in a 350 degree oven.  Add bacon grease from fridge and let it melt.  Swirling to cover the bottom of the sheet (or I used a baking stone.) The cauliflower will shrink so it's OK if they touch a little.

Bake for 35-40 minutes flipping half way through the cooking until they are soft and caramelized.

 Enjoy!

Pin it:  http://www.pinterest.com/pin/273593746086917166/

Coffee Cream Brownies (with Gluten Free Option)

Grab a big glass of milk or a cup of coffee.  This dessert deserves a drink!

Coffee Cream Brownies (with Gluten Free Option)                         Printable Recipe

1/2 cup butter, cut up
3 ounces unsweetened chocolate broken into pieces.
3 eggs
1-1/4 cup sugar
1 teaspoon vanilla extract
3/4 cup flour (OR 1 cup Jules GF Flour)

2 Tablespoons whipping cream
3 - 4 teaspoons instant coffee*
2 Tablespoons softened butter
1-1/4 cup powdered sugar

1/3 cup whipping cream
6 ounces semi sweet chocolate chips

Preheat oven to 350 degrees.  Line 8 x 8 inch baking dish with parchment paper.  Leave paper hanging up and over edges.  I only used one piece.  It is mostly used to get the bottom off and the whole brownie lifted out for cutting.  In small glass bowl melt the unsweetened chocolate and butter, 15 seconds at time, stirring in between.  Allow to cool.

Whisk together eggs, sugar, and vanilla extract.

Add melted chocolate mixture to eggs and mix.

Dump in flour and whisk until flour is completely incorporated.

Should be a nice smooth ribbon of liquid chocolate!

Spread into baking dish.  Bake for 25-30 minutes or until toothpick inserted near center comes out clean. Cool completely.

Combine whipping cream and instant coffee.

Add butter and powdered sugar and beat until incorporated.  You can use a little more whipping cream if you need to get it thinner but don't use too much or it will be too thin.

Smooth onto brownies reaching the edge as best you can and keeping the layer even.

In small glass bowl heat up chocolate chips and whipping cream. 15 seconds at a time, stirring in between. 

When you start to stir it will look gloppy and grainy. 

Keep stirring and it will be smooth and glossy.  

Spread on top of coffee cream layer out to the edges.

I swirled the top a little to make it look pretty.  Allow to cool or put in the fridge to set up quicker.

Here is a little side view of it in the fridge.

Use parchment paper and take brownies out of the pan to a cutting board.  Use a long knife to cut with, cleaning it off  in between cuts. 

Store in airtight container.  I put wax paper in between the layers even though the chocolate was set up.

*At 3 teaspoons mine did not have enough coffee flavor for me so I will add another teaspoon next time.

Foodie Friends Friday Linky Party #83

Welcome to the Foodie Friends Friday Party!!

Teriyaki Chicken Kabobs

I love to grill and do so no matter the time of year.  You can't beat the flavor!  If the weather is not playing nice (like a downpour) I will use the grill pan indoors or you could leave the chicken off the sticks and cook them in a cast iron skillet.  

Teriyaki Chicken Kabobs (serves 3-4)                                   Printable Recipe

1/4 cup soy sauce* (or use my soy-free Fauxy Sauce)
1/4 cup water
1/4 cup Mirin (sweet cooking rice wine)
2 Tablespoons honey
1" knob of ginger (microplaned or chopped small)
2 pounds boneless skinless chicken breasts cut into chunks
bamboo skewers (soaked in water**)

Mix together soy sauce, Mirin, water, honey, and ginger for the marinade.  If your honey does not want to dissolve you can heat the liquid a little bit but be sure to cool it before you add your chicken. Cover and marinade for several hours.  

Foodie Friends Friday Linky Party #82

Welcome to the Foodie Friends Friday 

VALENTINE SWEET TREATS Party!!

Oatmeal Caramelitas (with Gluten Free Option)

Oatmeal Caramelitas (with Gluten Free Option) 

1-1/2 cups old fashioned oats (use GF)
1/2 cup dark brown sugar
1 cup flour (I used Jules GF Flour)
3/4 teaspoon baking soda
12 Tablespoons butter (cold)
1/2 cup caramel topping
2 Tablespoons flour (I used Jules GF Flour)
1/2 cup chopped pecans
1/2 cup semi sweet or milk chocolate chips

Foodie Friends Friday Linky Party #81

Welcome to the Foodie Friends Friday 

BERRY FRESH Party!!

Last week's recipes that received the MOST CLICKS!!  

"Bee My Honey" Cupcake Tutorial

These beehive cupcakes are super easy to make.  I used pre-made Bumble Bee Icing Decorations from Wilton.  These would be great for Valentine's Day, Anniversary, or a Birthday party. 

"Bee My Honey" Cupcake Tutorial

Yellow cake cupcakes (or white cake mix tinted yellow)
You favorite frosting recipe (see mine here)
Buttercup Paste color
Size 12 Round Decorating Tip
Decorating Bag (I use disposable ones)

Tint your frosting.  Use just a small amount of paste to color the frosting. It doesn't take much and if you put too much in you can't go back! Add icing to decorator bag fitted with Size 12 round tip.  You can use a star tip if you like but I prefer the smooth look of the honey bee hive. 

Cinnamon Applesauce Muffins (with Gluten Free Option)

Three of our favorites in one...cinnamon....applesauce...muffins! These are great for snack, breakfast, or even dessert.  Double your batch because they go fast!

Cinnamon Applesauce Muffins (with Gluten Free Option)

1/2 cup butter, softened

3/4 cup dark brown sugar

2 eggs
3/4 cup unsweetened applesauce (homemade is best if you have it)
1 teaspoon baking soda
2-1/4 teaspoons baking powder
2 cups flour (I used Jules GF Flour)
1 teaspoon cinnamon
1/4 teaspoon salt

Combine dry ingredients.

Beat together butter and sugar, then add eggs.  Beat on medium for 20-30 seconds.

 Add applesauce.

 Mix until combined. 

 Dump in flour mixture. 

Mix just until dry ingredients are wet.

Scoop into greased muffin pan. (I have not tried these with papers so I don't know if they will work well or not.) 

I filled mine fairly full using all of the batter.  It is thick.  If you have peaks on your muffin batter you can wet your fingers a little and tap them down.

Bake at 350 degrees for 20 minutes or until toothpick inserted comes out clean.  Cool in pans for at least 5 minutes then finish cooling on rack.  

 Eat now or freeze for another time.