Cheeseburger Macaroni (Spicy)

This recipe isn't necessarily spicy, it's just got a kick. :) And I like that. I was looking for something quick and easy and thanks to Pinterest and KevinandAmanda.com - I found something where I had all the ingredients right at home. That's always a plus. 

Not my favorite meal, but a good quick weeknight meal. I served it will green beans and a salad. 

1 lb lean hamburger meat
1 pkg taco seasoning
1 can Rotel tomatoes and green chilies (or petite diced tomatoes) [Rotel FOR SURE!]
2 cups beef broth (or water) [I used water]
1 cup elbow macaroni

Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.

Meanwhile, make the cheese sauce….

2 Tablespoons butter
2 tbsp flour
3/4 cup milk
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper [I always add more pepper]

Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

Serves 4.

This recipe is from here.

Homemade Tortilla Pizza

Wheat tortillas have been my best friend lately. You can make so much with them! One of my favorite lunchtime meals recently has been homemade pizza on tortillas (yes, plural). When I first made it, just one tortilla was too thin and flimsy, so I layered two tortillas (with cheese in between, kind of like a quesadilla with a pizza on top). The result is FANTASTIC!

-two tortillas (wheat are the best)

-pizza sauce or spaghetti sauce

-cheese (I like mixing mozzarella and sharp cheddar)

-toppings:  (I'll tell you what I add)

--carrots

--red and green bell peppers

--brussel sprouts (mixed with olive oil and Montreal Steak Seasoning - SOO good!) Remember this post about roasted brussel sprouts? 

(Sometimes I add more veggies, but this is usually what I have on hand. So, go crazy with those veggies!)

Spray cookie sheet, place one tortilla, cover with cheese (not too much). Press second tortilla on top. Cover with pizza sauce (I usually add pizza seasonings and grated parmesan at this point, but not needed). Add cheese. Add chopped veggies. (For brussel sprouts, mix in bowl after cutting, with olive oil and lightly coated with Steak Seasoning). Sprinkle entire pizza with salt and pepper. 

Broil on high for about 3-4 mins. You'll need to keep an eye on it and turn it if your oven cooks unevenly. You want the sides to be brown/black - because you want the brussel sprouts and veggies to roast. Brussel sprout layers tend to blacken when they are ready. That's when you know your pizza is done... and when the cheese is melted of course. 

You will LOOOOOVE this pizza. You MUST have the brussel sprouts on top, it gives it the best flavor with the steak seasoning. Seriously. 

Enjoy! 

*And the next day, make quesadillas or roll-ups with those tortillas you have. Best lunches ever. 

Best Brownies

These truly are the best brownies on the planet!

I like to make them with reeses peanut butter chips sprinkled on top before baking, or pour a bag of Andes mint baking chips on top after baking, then spread around once chips have melted for the best mint brownies ever ~OR~ my personal favorite are cream cheese brownies. (see recipe below) Enjoy!

1 c. melted butter
2 c. sugar
2 tsp. vanilla
4 eggs
3/4 c. cocoa
1 c. flour
1/2 tsp. baking powder
1/4 tsp. salt

Combine melted butter, sugar and vanilla. Add eggs and beat well with a spoon. Add cocoa; beat well until blended. Add flour, baking powder and salt; beat well. Pour batter into greased 9x13" pan.

Bake @ 350 for 30-35 minutes

Cream Cheese Brownies

1 c. milk chocolate chips
1 8 oz. pkg. cream cheese, softened
1/2 c sugar
1 egg

Combine all ingredients and mix well. Drop by spoonfuls onto brownie mix before baking. Swirl together with a knife. Bake as directed for "best brownies" recipe.

Bread Pudding

2 cups whole milk (or half & half)
1/4 c. butter
2/3 c. brown sugar
3 eggs
2 teaspoons cinnamon
1/4 tsp. ground nutmeg
1 tsp. vanilla
3 cups whole wheat bread, torn into small pieces
1/2 c. raisins (optional)

In medium saucepan, over medium heat, heat milk just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

Combine sugar, eggs, cinnamon, nutmeg and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

Place bread in a lightly greased 1 1/2 quart casserole dish.

Sprinkle with raisins if desired. Pour batter on top of bread.

Bake @ 350 for 45-50 minutes or until set. Serve warm.

If you make the sauce to put on top of your bread pudding, reduce the sugar in the bread pudding recipe to 1/3 cup (the sauce has the other 1/3 cup in it)

Bread Pudding Sauce

1 c. whole milk
2 Tbsp. butter
1/3 c. sugar
1 tsp. vanilla
1 Tbsp. flour
dash of salt

Mix everything together and bring to a boil for 3-4 minutes, stirring constantly. Set aside for 5 miutes, then pour on warm bread pudding.

Apple Cobbler

1 quart bottle apple slices, with juice
2 Tbsp. tapioca granules
1 yellow cake mix (click here for homemade version)
1 cube butter, melted
cinnamon
sugar

Pour apples and juice in 9x13" pan. Sprinkle tapioca and cinnamon over top.

For the topping, combine cake mix and melted butter. Crumble with fork and spread over apple slices. Sprinkle with cinnamon and sugar.

Bake @ 350 for 45 minutes. Cover with foil for last 15 minutes. Serve with whipped cream or vanilla ice cream.

Impossible Buttermilk Pie

No crust needed! Hooray!! Just mix and bake. Best. Pie. Ever!

1/2 c. bisquick (for homemade version, see recipe below)
1 1/2 c. sugar
1 c. buttermilk
1/3 c. butter, melted
1 tsp. vanilla
3 eggs
1/4 tsp. nutmeg

Combine all ingredients and beat well. Pour into greased 9" pie pan. Bake @ 350 for 50 minutes. Serve with whipped cream and berries.

Homemade "Bisquick"
6 c. all-purpose flour, sifted
3 Tbsp. baking powder
1 Tbsp. salt
1 c. cold butter

Measure the sifted flour, baking powder and salt into a large bowl. Use a wire whisk to blend thoroughly. Cut in cold butter using a pastry cutter until thoroughly incorporated. (Or just toss it all in a food processor!)

Store refrigerated in an airtight container for up to 4 months.

"Molten Hot Lava" Fudge Cake

The name says it all! Enjoy!

1 1/4 c. sugar, divided
1 c. flour
1/2 c. cocoa, divided
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1/3 c. butter, melted
1 1/2 tsp. vanilla
1/2 c. brown sugar
1 1/4 c. hot water
whipped topping or vanilla ice cream

~Combine 3/4 cup sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. Pour batter into ungreased 9x9 baking dish. Stir together remaining 1/2 cup sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; DO NOT STIR.

Bake @ 350 for 30-40 minutes.

Serve with ice cream or whipped cream, spooning hot fudge sauce from bottom of pan over top.

S'mores

My aunt made these for my sister and I just had to try the recipe... it is fabulous! I would dare to say they are better than campfire s'mores because of the Golden Grahams - Super yummy!

Took me about 10 minutes to prep, cook and enjoy a little taste!

-1 13oz. box Golden Graham cereal (8 cups)

-10 oz. bag mini marshmallows (6 cups)

--- mix together and set to the side in a large bowl (And by large, I do mean LARGE)

Melt: 

-3/4 c. Karo Syrup

-3 tbsp. butter/margarine

-12 oz. bag milk chocolate chips

---melt in double boiler or microwave

Add:

-1 tsp. vanilla after taken off heat

---Pour chocolate mixture on top of Golden Grahams and marshmallows. Stir until everything is melted and mixed. Pour in buttered 9x13 pan. Let sit 5-10 minutes. Then cut into squares!

Macaroni and Cheese

I made my first meal from "What to Cook and How to Cook it" by: Jane Hornby. Great book, you should buy it.

Prep Time: 25 minutes
Cooking Time: 30 minutes
Serves: 4

1 onion
1 bay leaf
3 cups milk
1 tsp kosher salt
12 oz macaroni, or other tube-shaped pasta
1/2 stick (1/4 cup) butter
scant 1/2 cup all-purpose flour
7 oz sharp cheddar cheese
2 oz parmesan cheese
2 tsp Dijon mustard   [I didn't use]
nutmeg, for grating (optional)   [I didn't use]
4 small ripe tomatoes
salt and pepper

1. Bring a large pan of water to a boil for the pasta. While it's heating, start the sauce. Cut the onion into a few rough chunks, then put into a pan with the bay leaf and the milk. Bring the milk to a boil over medium heat. As soon as small bubbles start to pop at the sides of the pan, take it off the heat. Let infuse for 10 minutes (or longer, if there's more time). This will give the cheese sauce a good depth of flavor.

2. Add the salt to the pasta water, then add the macaroni. Return to a boil, stir once, then cook for 8 minutes. Reserve a cupful of the cooking water, then drain the macaroni in a colander. It will be a little undercooked.

3. Once the milk has infused, removed the onion and bay lead with a slotted spoon. Add the butter and sift in the flour.

4. Cook on medium-high heat, stirring with a whisk for about 5 minutes, until the sauce comes to a boil and is thickened and smooth. Meanwhile, preheat the oven to 350.

5. Stir the mustard, 1/4 teaspoon finely grated nutmeg (if using), and two-thirds of the Cheddar and Parmesan into the sauce. Season to taste with salt and pepper. If the pasta has stuck together a little, pour the reserved cup of pasta water into the colander, then stir to loosen. Pour the pasta into a baking dish. Pour the sauce over the pasta, stir well.

6. Sprinkle the remaining cheese on top of the macaroni, then slice the tomatoes and place them on top. Season with salt and pepper.

7. Back for 30 minutes, or until golden and bubbling. Serve immediately.

*Things I learned:

-Really cut the onion into big chunks, 

because you have to get it out later... and small chunks are the worst.

-Just pour the pasta into the sauce you're working with in the pan... 

it is somewhat hard to stir in a dish and 

get everything mixed if you just pour it over the pasta.

-4 tomatoes is a lot. I used 1.5.

Roasted Brussel Sprouts

My friend Jana made these for Pierce and I and they were fantastic! I have gone to the farmer's market twice to make these little diddies!

I just bought a pre-wrapped package of them, probably a pound or so, but they lasted two meals.

-brussel sprouts
-olive oil (about a Tbsp)
-Montreal Steak Seasoning (1-2 Tbsp)

Preheat oven to 450. Cut the brussel sprouts into bite-sized pieces (length wise twice). Throw into a bowl, pour a little olive oil to coat the brussel sprouts, sprinkle Steak Seasoning on and stir to coat. You just want them to evenly coat, but not too much. Lay on baking pan, roast for 20-30 minutes - should start to get crispy, some leaves may even turn black, that's okay - they are yummy like that! Serve warm and enjoy!

Mexican Lasagna

I found this recipe on Mels Kitchen Cafe - seriously amazing. :) You'll see from the note below that this isn't super saucy, because of that, I added a 8 oz can of tomato sauce and put in 4 cans instead of 3. It turned out GREAT! But you can follow her directions if you'd like. 

*Note: this lasagna isn’t super heavy on the sauce, just enough to plump up the pasta noodles perfectly and help everything hold their shape (not dry…just not overly saucy). I split all the ingredients (sauce, cheese, noodles) into three layers but feel free to simplify and just halve everything and do two layers only. Less noodles, more sauce. It’s up to you. Also, the ingredient list looks long, but it comes together quickly, especially with the no-boil lasagna noodles.

*Serves 6-8

1 1/2 pounds lean ground beef or turkey
1 yellow onion, coarsely chopped
2 garlic cloves, finely minced
1 (6 ounce) can tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
dash of ground cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
1 (15 ounce) can black beans, rinsed and drained
1 ½ cup frozen corn kernels, white or yellow
1 (6 ounce) can olives, chopped
9-12 no-boil lasagna noodles (I love the Barilla brand), or boil and drain regular lasagna noodles
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup sour cream, light or regular
8 ounces cream cheese, light or regular

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan and set aside.

In a large 12-inch skillet, brown the ground beef or turkey and onion over medium heat until the meat is no longer pink. Drain the grease. Add the minced garlic and tomato paste. Stir to combine well and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add the diced tomatoes and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes.

Remove the skillet from the heat. Spread 1/2 cup sauce in the bottom of the prepared pan. Layer three (or four, depending on the brand of noodles you use) noodles over the sauce. Spread 1/3 of the sauce over the noodles. Dollop 1/3 of the sour cream and 1/3 of the cream cheese (just pinch off chunks and toss them on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers two more times until all the ingredients are used.

Cover the lasagna with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly. Let stand 10 minutes before cutting into and serving.

Baked Chicken Taquitos

These are so good and easy!  

Makes 14-16 taquitos

4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (white and green parts to equal about 2 tablespoons) - I usually leave this out
2 cups shredded cooked chicken (I cook large batches of chicken in my crockpot with a little chicken broth and salt, shred it and freeze it for meals like this)
1 cup grated monterey jack cheese

small yellow or white corn tortillas
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don’t crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (A few of mine wanted to rebel and come unrolled so I stuck a toothpick through them to keep them right and tight.)

Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately.  (You can make the chicken mixture ahead of time and just refrigerate it until needed).

From: Mel's Kitchen Cafe

Fudge Brownie Muffins with Cheesecake Swirl

My sister Jordan made these for a family get together and I loved them! I didn't want to lose the recipe, so I am putting it up here - Jo can make any notations in the comments section since I obviously haven't made them myself yet. These are AMAZING - basically because I do not like brownies, seriously, and I can eat all of these right up!

Enjoy!

Brownie
1 cup butter or margarine
1/2 cup cocoa
4 eggs
2 cups sugar
2 tsp vanilla
1 1/2 cups flour
1 tsp cinnamon

Cheesecake
1 (8 ounce) package cream cheese; softened
1 egg
1/3 cup white sugar

Mini chocolate chips (optional)

1. Preheat oven to 325 degrees. Line 24 muffin cups with liners and lightly spray them with non stick cooking spray.
2. Place butter and cocoa in a glass bowl and microwave on high 1 minute for until butter melts; set aside.
3. Combine 4 eggs, 2 cups sugar, and vanilla in a large bowl. Add the butter and chocolate mixture, flour, and cinnamon. Stir until blended.
4. In a medium bowl, beat the cream cheese, 1 egg, and 1/3 cup sugar until light and fluffy.
5. Fill muffin cups with brownie batter about half way full. Sprinkle on a few mini chocolate chips (if desired). Drop 1 TBSP of cheesecake batter into each muffin cup.
6. Using a toothpick, swirl a little of the brownie batter up into the cheesecake.
7. Bake for 25 minutes. Cool in pans for 10 minutes, then remove to racks to cool completely. Refrigerate leftovers.

*Freeze well.

Credit: Fantastic Family Favorites

Coconut Chicken Curry

I searched high and low for the perfect curry recipe and after a few tweaks, I think I finally have it down!
2 lbs. chicken breast, cut into 1/2 inch chunks or strips
1 tsp. salt
1/2 tsp. pepper
1 1/2 Tbsp. coconut oil
2 Tbsp. curry powder
1 1/2 tsp. paprika
1 onion, thinly sliced
2 cloves garlic, minced
4 red potatoes, cut into chunks
3-4 carrots, sliced diagonally
1 (14 oz) can coconut milk
1 (8 oz) can tomato sauce
2-3 Tbsp. brown sugar
brown rice (cooked)
cilantro (garnish)

Season chicken with salt and pepper. Heat oil, curry powder and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to medium and stir in onions and garlic; cook 7-10 minutes, or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook ten minutes more, or until chicken is cooked through. Add potatoes and carrots, then add coconut milk, tomato sauce and sugar and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. The sauce thickens upon standing. Serve with rice and garnish with cilantro.

Creamy Chicken Enchiladas

I've had a lot of chicken enchiladas in my days, but none have even come close to these babies! We could eat these every day and never get sick of them. I love that there is no canned soup in this recipe and, while you could make them with regular tortillas, I think the sprouted wheat tortillas are the secret ingredient and so much better for you. (you can find them at any health food store...definitely worth it!)

Here's what you'll need:

1 tbsp. butter
1 can mild Rotel (tomatoes and green chilis), drained
1 (8 oz) pkg. cream cheese
1 can white beans
2 cups chopped, cooked chicken breast
8 sprouted wheat tortillas
2 cups shredded monterey jack cheese
1 pint heavy whipping cream (not sweetened)

Directions ~ Preheat oven to 350. Grease 9x13 baking dish. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Add beans. Spoon chicken mixture down the center of each tortilla. Roll up tortillas and place seam side down in baking dish. (I like to put a little bit of the sauce on the bottom to help them not stick)

Sprinkle with monterey jack cheese and drizzle with whipping cream.

Cover with foil and bake at 350 for 30 minutes. Remove foil and bake another 15 minutes or until cheese is melted and golden brown.

Super Quick Whole Wheat Buns

Per Stacy and Pierce's multiple requests, I am finally posting my roll recipe!

I love homemade rolls, but I don't love spending a lot of time in the kitchen making them. So I was thrilled to find this recipe that is, not only healthy, but fast, easy and yummy! Perfect combo if you ask me!

1 c. warm water
1/3 c. butter, softened (or coconut oil)
1/4 c. honey
2 Tbsp. yeast
1 tsp. salt
1 egg, beaten
3 1/2 c. whole wheat flour

1. Combine water, yeast, oil and honey; let rest for 15 minutes
2. Add salt, egg and flour to yeast mixture and mix well
3. Roll out 3/4 inch thick and cut into 10-12 rounds (or shape rolls as desired)
4. Place rolls on greased cookie sheet
5. Bake @ 400-425 for 8-10 minutes or until lightly browned
6. Brush with melted butter after removing from oven

Enjoy!