News

Arlon and I are trying to eat a more healthy diet now so I am trying all kinds of new recipes! I will start posting some of those recipes. Hope you enjoy. We are eating mostly low carb so my recipes will be that. I have lost 30 pounds since April 15, 2015. We also are taking Plexus for health as well as helps get your blood sugars in line and helps also with weight lost.

Amish Casserole

1 pound of ground beef

1 can tomato soup

1/4 cup water

1 medium onion, chopped

1 Tablespoon brown sugar

Salt & Pepper

1 can cream of chicken soup

8 ounces of egg noodles

1/3 cup milk

1 pkg.(16 slices) Velveeta Cheese slices

1 Tablespoon butter

Brown ground meat and onions, drain off grease. Add salt & pepper to taste. Add tomato soup, water and brown sugar. Set aside. Cook noodles according to directions on package. Drain noodles. In pot where you cooked noodles, add cream of chicken soup, milk and butter and cheese. Melt this all together and then add cooked noodles. Place noodle mixture into a 9×13 greased casserole dish. Spread hamburger mixture over this, do not stir. Bake covered at 325 for 1 hour. Uncover the last 10 minutes. Make sure it is bubbling. Remember do not stir layers.

Enjoy!

 

 

Fresh Strawberry Muffins

Fresh Strawberry Muffins

 1/2 cup butter, softened

 3/4 cup sugar

 1 egg

 2 cups flour

 2 tsp baking powder

 1/2 tsp salt

 1/2 cup milk

 1/2 tsp vanilla

 1 1/2 cups chopped strawberries

 3 tsp sugar

 1/2 tsp cinnamon

 Cream butter and sugar. Add egg and mix well.

Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.

 Spoon batter into muffin pans.

 Combine sugar and cinnamon and sprinkle over muffins.

 Bake at 400º for 20-25 minutes.

 Makes one dozen muffins.

Slow Cooker Sausage Breakfast Casserole (loved by all and very easy)

Slow Cooker Sausage Breakfast Casserole

Ingredients

1 pkg. (26-32 ounces) frozen shredded hash brown potatoes

1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles

2 cup (8 ounces) shredded mozzarella cheese

1/2 cup (2 ounces) shredded Parmesan cheese

1/2 cup julienne cut sun dried tomatoes packed in oil, drained (used fresh)

6 green onions, sliced

12 eggs

1/2 cups milk

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Directions

1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.

2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.

3. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.

4. Pour evenly over potato-sausage mixture.

5. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

Cook’s Tip: Substitute 1 cup chopped fresh tomato for sun dried tomatoes, if desired.

Substitute 1 pkg. Regular Flavor Jimmy Dean® Pork Sausage Roll, cooked, crumbled for Jimmy Dean® Hearty Original Sausage Crumbles.

12 servings (about 1 cup each)

Wonderful July 4th weekend with lots of good food!

Peaches and Cream French Toast

Turn your house into a bed and breakfast with our easy-as-can-be baked Peaches and Cream French Toast. With a delicious creamy peach filling, and fresh peach slices on top, there’ll be no stragglers to the table in the morning!

 Serves: 8

 Chilling Time: 8 hr

 Cooking Time: 1 hr

What You’ll Need:

1  (8-ounce) package cream cheese, softened 

1 cup peach preserves      

1/2 cup sugar, divided        

1  loaf Challah bread, cut into 1-inch slices      

8  eggs          

1 cup milk     

1 cup heavy cream 

1 teaspoon vanilla extract 

1 teaspoon cinnamon        

 

What To Do:

  1. In a medium bowl, combine cream cheese, peach preserves and 1/4 cup sugar, mix well. 
  2. Layer half bread slices in a 9- x 13-inch baking dish and evenly spread with cream cheese mixture. Cover with remaining bread slices.       
  3. In a large bowl mix eggs, milk, heavy cream, vanilla, cinnamon and remaining sugar. Pour over bread, cover and refrigerate 8 hours or overnight.     
  4. Preheat oven to 375 degrees F. and bake covered 50 to 60 minutes or until firm.

Notes

Garnish with confectioners sugar and sliced peaches.

 

Frozen Lemonade Pie

Frozen Lemonade Pie

Prep: 10 min

Inactive: 8 hr (in freezer)

Cook: 8 min  

Yield: 8 servings

Ingredients 

Graham Cracker Crust: (I used a bought pie crust)

2 cups graham cracker crumbs

1/4 cup granulated sugar

7 tablespoons butter, melted

 

Lemonade Filling:

One 14-ounce can sweetened condensed milk, chilled

One 12-ounce container whipped topping, thawed

One 6-fluid-ounce can frozen lemonade concentrate, unthawed

1 teaspoon candied lemon peel, for garnish

 

 Directions

 For the crust: Preheat the oven to 350 degrees F.

 In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely.

 For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.

 Sprinkle with a little candied lemon peel and serve!

Crawfish Etoufee

I made this a few weeks back after bringing crawfish back from my Louisiana visit! Soooo good!!!

 

Crawfish Etoufee

2 sticks of butter (not margarine)

1 1/3 cup flour

1 cup (medium size) onion, diced

½ cup diced bell pepper

½ cup diced celery

2 green onions, chopped

1 clove garlic

Minced Parsley

1 lb. crawfish tails

1 tsp. lemon juice

1 tsp. salt

¼ tsp. black and cayenne pepper

3 cups of chicken broth (1 use 2 cans of chicken broth – Campbell’s soup, not the larger cans) plus water to make it to 3 cups. You may need to add more liquid according to your taste

 

First make a roux with butter and flour, cook till peanut color. Add onions, bell peppers, celery and green onions to roux. Cook until veggies are soft. Add garlic, parsley, crawfish tails, lemon juice, salt, peppers and broth. Continue to stir and bring to a simmer. Simmer for about 20 minutes.

 

Hope you enjoy!!!