Bacon Pecan Waffles Recipe

This August has been a strange one.  We have been experiencing a thunderstormy end to an adventure filled summer.  The storms have been beautiful..but frightening for my 3 year old.  For the last few weeks every time she hears a noise that is thunderish she covers her ears and cowers.  Try as I might, I cannot get her to stop being frightened.  I tried to explain thunder, I told her what the different not scary sounds were (airplane, garage door opening, etc.), we tried playing games, and more.  But that kid is just scared!

On a less scary note I'm blogging again! Yep, I decided that I had better get back to it because I have been cooking up some delicious delights.  To start things off I am taking a super easy approach to a gourmet breakfast.  Not too long ago I stayed with my sister-in-law and she made some crazy tasty waffles for us.  She added in a little bacon and some chopped walnuts to the batter and they were glorious.  I was wishing that I could have been a pig and eaten all of them.  So I decided I had better make them when I was in the privacy of my own home where I could have seconds...or thirds..

You will need Milk, Bisquick, an Egg, Walnuts, and chopped Bacon.

Mix the Bisquick according to the waffles instructions and finely chop the Walnuts.

Pre-heat you waffle iron and spray it with a little non-stick spray.  Place the waffle mix on the iron and quickly sprinkle with a bit of the bacon and a bit of the Walnuts over the top.  Close and cook as you normally would.

When done add a dollop of butter, drizzle with maple syrup, and enjoy!

The maple syrup adds a gooey richness to the waffles that can't be beat.  These waffles have a fun savory nutty flavor that really gets you going in the morning.  Very filling and perfect for a busy day.  They are also perfect when you want breakfast for dinner.  Give them a try, you won't be disappointed!

Easy Biscuits and Sausage Gravy Recipe

Comfort food alert!

Be warned that I am about to give you one of my very favorite recipes.  Not only does this whip up quickly and easily...but it is so delicious that it will blow your socks off!

Nothing says comfort food to me more than biscuits and sausage gravy.  My Grandmother and my Mother made this dish a favorite by cooking it all through my childhood.  I can still count on an amazing breakfast of biscuits and gravy when I visit my Grandmother.

Did I mention that this is super easy to make and a favorite weeknight meal for me?  Give it a try and you'll be in sausage gravy heaven!

I think this meal requires Pillsbury Grands refrigerated biscuit dough and Jimmy Dean Sage flavored sausage.  They are basically best friends when hugged with gravy.  No need to slave over making fancy homemade biscuits..but if you do I'm sure they would be delicious, too!

Enjoy!

Biscuits and Sausage Gravy Recipe

1 can refrigerated Pillsbury Grand Biscuits
1 Package Jimmy Dean Sage Sausage
1/2 C Flour
3 C Milk
Salt and Pepper to taste

Cook the Biscuits as directed on the package.  I usually start pre-heating the oven when I begin browning the sausage and put them in the oven when I start the gravy.  This will give you hot gravy and hot biscuits every time.

In a large skillet brown and crumble the sausage.  Once the sausage is browned add in the flour and seasoning, stirring it well and cook for a couple of minutes.  My Grandmother likes to add a little Lemon Pepper but my Mother is a purist with just Salt & Pepper.  Add the milk and stir until combined.  Bring the mixture to a boil then simmer until it reaches your desired Gravy thickness.

Split the cooked biscuits in half and top with plenty of the decadent Gravy and Enjoy!

Two Ingredient Crockpot Beef Recipe

When I first saw this recipe floating around online I was very skeptical.  I couldn't believe that something so simple could end up tasting good.  Two ingredients!!  No way, that can't be!

Being the daring individual that I am, I decided to give the impossible a try!  And, wouldn't you know it...this really is simple and delicious!  I am a true believer that you can make something awesome with just a crockpot and two ingredients.  I found the recipe here where they were calling it the "Best Crock Pot Recipe.. Ever."

All you need is a Roast and a bottle of sliced Peppers.  Just put the roast and the whole can of peppers including the juice in a crock pot.  Set to Low and cook for 8 hours.  Easy as pie!  I didn't even Salt & Pepper the meat, which made me nervous.  But, the peppers and their juices just made that meat turn its tasty on!  When the meat is done you can just use two forks to shred the meat.

I decided to use my meat in a sandwich.  I just got a roll, which I sliced in half and toasted with a little butter on a skillet, I then added a little mustard and mayo to one side and a Laughing Cow wedge to the other.  The Laughing Cow was so creamy and delicious on this sandwich!  Then I added plenty of meat and peppers.

Super yummy!  Did I mention that it was wicked easy, too?

2 Ingredient Crockpot Beef Recipe
Source:  Three Peas in My Little pod

Beef Roast (mine was about 3 lbs)
Bottle of Sliced Peppers

Add Beef and Peppers, along with the juice, to the slow cooker and cook on Low for 8 hours.  When done the tender meat can be shredded with two forks.

Enjoy!

Roasted Veggies Pasta Recipe

This past weekend my daughter and I did the "Color Me Rad 5K" and had lots of fun!  My oldest is 5 and really wanted to do the race with me.  During the race they douse you in color, either colored cornstarch or dyed water.  You start out clean and end up crazy dirty.  I had colored powder everywhere!

This was the first time my daughter had done a 5K with me and she was really excited.  I must say she did awesome.  She only complained a little about being tired but she walked the whole thing and didn't have to take a break.  We were almost the last ones to finish..but in the end it was all pretty RAD!

After a race like that a yummy dinner is necessary!  I was watching my favorite TV cooking show, "Ten Dollar Dinners" and Melissa whipped up this awesome looking dish.  I had to give it a try!

You will need Grape Tomatoes, Keilbasa, Zucchini, Mushrooms, Sweet Onion, Bell Pepper, Pasta, and Chicken Broth.

Chop your veggies into big chunks, I didn't even chop up the Mushrooms..just roasted those babies whole.  Place everything but the Tomatoes on a baking sheet.  Add a bit of Olive Oil, Salt, and Pepper to the veggies and toss well.  Roast for about 15 minutes.

Give the veggies a good stir then add Olive Oil, Salt, and Pepper to the Tomatoes and add them the baking sheet.  Roast another 15 minutes until everything is tender and lovely.

Meanwhile cook the Keilbasa in a pan until it is nice and browned.  The browned bits give this some crazy good flavor.  When the Veggies are cool enough give them a rough chop.  Add the Veggies and Chicken Broth in with the Keilbasa and let it cook together for about ten minutes.

Cook some noodles to al dente, top with the sauce, add a bit of Parmesan Cheese to the top and Enjoy!

Roasted Veggies Pasta Recipe
Source:  Melissa d'Arabian

1 Sweet Onion, Chopped into wedges
2 Zucchini, cut into Quarters
1 Bell Pepper cut into slices
1/2 Lb Button Mushrooms
1/2 Pint Grape Tomatoes
1 keilbasa
1/2 Can Chicken Broth
Pasta cooked 
Olive Oil
Salt & Pepper
Parmesan Cheese 

Heat oven to 400 Degrees.

Place all the veggies except the tomatoes in a dish and toss with Olive Oil, Salt, and Pepper.  Roast in a baking sheet for about 15 minutes.  Remove baking sheet from the oven and stir well.  Prepare the Tomatoes with Olive Oil, Salt, and Pepper and add to the pan.  Roast another 15 minutes.  When the veggies are cool enough to touch give them a rough chop.

Meanwhile, in a large pan cook the Keilbasa over medium heat until nice and browned.  Add the chopped veggies and Chicken Broth and stir together well.  Let cook about ten minutes.  Top the pasta with the sauce and add a bit of Parmesan Cheese to finish it off.

Enjoy!

Weenie Boats Recipe

Growing up my husband ate a lot of Weenie Boats (or I've heard them called Stuffed Hot Dogs or Potato Boats).  It is a recipe that he remembers very fondly.  Some of his siblings, on the other hand, don't have any love in their hearts for this dish.  Weenie Boats are a recipe for a night when you are rushed and want something super quick and easy..or you just don't want to put much effort out.  After the holidays...I don't want to put any effort towards my food!  Give these a try, they aren't bad and I'm pretty sure your kids will love them.

You will need Instant Mashed Potatoes (or you can go fancy and make fresh), Hot Dogs, and Cheddar Cheese.

Over medium heat cook the hot dogs.  You can skip this step if you want..but I like to get the outside all crisp and yummy.

Prepare the taters according to package instructions.

Place the dogs on a baking sheet and split them down the middle.  Make sure you don't cut them all the way through!

Heap the mashed taters right on top of the split.  Don't be shy!

Top with a couple of slices of Cheddar Cheese. 

Place in a 350 degree oven for 5-10 minutes or until the cheese is melted.  If you skip the frying step you may want to go longer to get the dogs good and hot.

Serve with lots of veggies cause that's all the nutrition this dish provides!  Enjoy!

Weenie Boats Recipe
Source:  My husband's childhood

Hot Dogs
Instant Mashed Potatoes
Cheddar Cheese

Pre-heat oven to 350 degrees.  In a frying pan cook the hot dogs until the outside is crispy and delicious.  Meanwhile, prepare the mashed potatoes according to package instructions.  When the hot dogs are done place them on a baking sheet and split them down the middle.  Be sure not to cut them all the way through.  Top with a generous portion of mashed potatoes and a couple slices of cheddar cheese.  Place in the oven for 5-10 minutes or until the cheese is melted and bubbly.  Enjoy!

Shepherd's Pie with mashed Parmesan Butternut Squash

I've always loved the Backstreet Boys.  Seriously loved them.  Not like stalker kind of love..just fan that buys your CD's, goes to your show, and buys merch kind of love.  For some reason this blog today reminds me of the "Backstreet's Back" song.  Sure..the fact that I haven't written anything since September might have a little something to do with that.  But..I've been..well..gosh where to start?  I've had a few surprises in my life over the last 6 months or so.  I found out that I am pregnant with my third child.  My surprise baby is due in about 6 weeks!  We are having..another girl and couldn't be more excited. 

But enough about my crazy life..let's get to the good stuff.  A few weeks ago I cooked up the yummiest Shepherd's pie on the planet.  Instead of a mashed potato topping I used  a decadent mashed Parmesan Butternut Squash!  The topping was so delectable that I made it as a side dish for Thanksgiving Dinner.  This is the perfect dinner for a cold night.  It really sticks to your ribs and warms you up right.  Give it a try soon...but try not to eat all the mash before dinner is ready.

You will need Worcestershire Sauce, Beef Broth, Mushrooms, Rosemary, Canola Oil, Parmesan Cheese, Frozen Peas & Carrots, Crushed Tomatoes, Onion, Garlic, Butternut Squash, Butter, Sweet Italian Sausage, and Salt & Pepper.

Peel, de-seed, and chop up the Butternut Squash.

Toss the Squash into a big pot full of lightly salted boiling water and cook until they are tender.  The smaller the chunks the quicker this will happen.

You can do as I do here..or do as you do.  I always wash my Mushrooms under a gently running tap and let dry on a paper towel.  I know they always say to just rub any visible dirt off.. but I just have to wash them.

Warm a skillet over medium heat and brown the Sausage.  When fully cooked set aside and wipe the grease out of the pan with a paper towel.

Slice the Mushrooms thinly..and while you are at it chop the Onion.

Add the Oil, Mushrooms and Chopped Onion to the same skillet you browned the Sausage in.  Cook on medium heat until tender. 

Add in the Garlic and cook another 2 minutes or so.

Stir in the Beef Broth and Crushed Tomatoes.  Go slow..this tends to be a messy step.

Add in the Rosemary, Worcestershire Sauce, and a bit of Salt & Pepper.  Bring to a boil then reduce the heat to medium and let everything cook together another 5 minutes or so until the mixture begins to thicken.

Meanwhile, drain the Butternut Squash once it is tender. 

Add in the grated Parmesan Cheese, a good 5 TBSP of Butter, and Salt & Pepper.  Mash together using your potato masher.  Taste and add more Parmesan, Salt & Pepper, or Butter as needed.  Maybe not Butter if you are using 5 TBSP!!

Creamy..dreamy..and delicious!

Add the Sausage back into the pan along with the frozen Peas & Carrots.  Mix everything together really well.  Let it cook a few minutes to let everything warm up a bit.

Place 6 ramekins on a baking sheet.  The baking sheet is very important unless you truly enjoy cleaning your oven.  Give them a good spritz with non-stick cooking spray.

Add in the Sausage/veg mixture almost to the top.  Then spread the heavenly mash on top. 

Oh yeah!  Bake in a 425 degree oven for 15-20 minutes until everything is warm and bubbly.

Top with Parmesan Cheese shavings..and Enjoy!

Shepherd's Pie with mashed Parmesan Butternut Squash
Source: Better Homes and Gardens Magazine 10/2012

2 1/2 Lb Butternut Squash, peeled, seeded, and cut into chunks
5 TBSP Butter
1/4-1/2 C Parmesan Cheese + more for topping
1 Lb Sweet Italian Sausage
1 TBSP Canola Oil
1 Medium Onion, chopped
8 oz packaged Mushrooms, sliced
3 Cloves Garlic, minced
1 C Beef Broth
28 oz can Crushed Tomatoes
1 tsp Dried Rosemary
1 tsp Worcestershire Sauce
1 C Frozen Peas & Carrots

  Preheat oven to 425 degrees.  In a large pot cook the Butternut Squash in lightly salted boiling water.  15-17 minutes until fork tender.  Drain the water then return the Squash back to the original pan.  Add the Butter, a bit of Salt & Pepper, and the Parmesan Cheese and mash together with a potato masher.  Set aside.

In a large skillet cook the Sausage over medium heat.  Break it up into smallish pieces and stir around until fully cooked.  Drain the excess grease and remove the meat from the pan. Set aside.

In the same skillet, add the Canola Oil, Mushrooms, and Onions.  Cook for a few minutes until they are nice and softened.  Add in the Garlic and cook another 2-3 minutes.  Stir in the Beef Broth, Crushed Tomatoes, Rosemary, Worcestershire Sauce, and a bit of Salt & Pepper.  Bring the mixture to a boil then reduce the heat a bit.  Simmer until the sauce has thickened a bit, about 5 minutes.  Add the meat back into the pan along with the Peas & Carrots.  Cook about 2 minutes just to warm everything up a bit.  

Spray 6 ramekins with non-stick cooking spray.  Divide the meat/veg mixture between the cups and top with the Butternut Squash.  Bake uncovered on a baking sheet for 15-20 minutes.  Top with shaved Parmesan and Enjoy! 
   

Summer Vegetable Casserole Recipe

Summer is very quickly coming to a close.  My heart is breaking a little right now.  I got up early this morning and noticed a significant chill in the air.  What, a chill!?  I'm not ready for a chill yet!  I even wished I had put a sweater on before I left the house.  I've been enjoying my summer way too much to have it get chilly.  Luckily it warmed right up once the sun came out.  My oldest daughter got to play in the water at her cousins house after preschool which was a perfect way to play off some of her extra energy.

Before summer officially ends I found a yummy recipe for you.  It was seriously simple and my oldest gobbled it up.  My youngest who is just shy of 2 was a bit picky and wouldn't even give it a taste.  My husband and I both really enjoyed this and it made me wish that I had planted a fantastic garden this year so I could use my own produce.  Too bad this year I took the lazy route and no garden was planted.

You will need a Yellow Squash, Zucchini, Onion, Potato, Garlic, Tomato, Cheddar Cheese, Canola Oil, Salt & Pepper, and a Mandolin.

Start by chopping your Onion and mincing the Garlic.  Warm a pan over medium heat, add the Canola Oil, Onion, and Garlic and cook about 5 minutes until the Onion is softened.

Meanwhile, using the Mandolin slice the Potato, Zucchini, Yellow Squash, and Tomato very thin.  I cut the Tomato with a knife to avoid smashing it and making a huge mess with the mandolin.

Spray a casserole dish with non-stick spray.

Place the Onion/Garlic mixture in the dish and spread it out evenly along the bottom.

Place the sliced veggies in the dish alternating the veggies to get a good mixture.  Sprinkle with a bit of Salt & Pepper.

Grab your trusty bottle of Italian Seasoning.

Sprinkle it over the top to your liking.

Cover the dish with foil and bake in a 400 degree oven for 30 minutes.

Meanwhile grate the Cheese.  Make sure to feed some to your 2 year old or she will get really super mad at you.

When the timer dings grab the casserole out and sprinkle the cheese over the top.  Place back in the over for another 15-20 minutes.  You want the veggies to be good and tender at this point.

Gooey Cheesy Goodness.  Gotta love the Cheese.

Enjoy!

Summer Vegetable Casserole Recipe
Source:  Budget Bytes

1 TBSP Canola Oil
1 Yellow Onion
1 tsp Minced Garlic
1 Zucchini
1 Yellow Squash
1 Potato (I used a Yukon Gold)
1 Tomato
1-1 1/2 tsp Italian Seasoning
1 C Shredded Cheddar Cheese
Salt & Pepper to taste

Preheat your oven to 400 degrees.

Chop the Onion and Mince the Garlic.  Warm a skillet over medium heat and add in the Canola Oil, Onion, and Garlic.  Saute until the Onion is softened, about 5 minutes.

Meanwhile, using the Mandolin slice the Zucchini, Yellow Squash, and Potato as thinly as you can.  Using a knife thinly slice the tomato.

Spray a casserole dish with non-stick spray.  Place the sliced veggies standing up alternating the veggies for ultimate flavor distribution.  Sprinkle with a bit of Salt & Pepper to taste (remember that potatoes like Salt).  Then sprinkle the Italian Seasoning over the veggies.

Cover the dish with tin foil and bake for 30 minutes.  Remove the foil and sprinkle the Shredded Cheese all over the veggies.  Place back in the oven and bake another 15-20 minutes.  You want all the Veggies to be tender and the Cheese to be melted.

Enjoy!