French Toast Overnight Casserole ~ Breakfast!

I am always looking for new breakfast recipes.  One of my kiddos is obsessed with pancakes, which means the rest of the family has been eating them every morning of every weekend.  We, even the original obsessed, are burnt out!  So, I am always exploring to find something new. 

I came across this recipe through Pinterest.  It was from the blog, The Girl Who Ate Everything.

Here is the recipe:
Overnight French Toast Casserole

I don't know if I did something wrong, but next time ** this is a good sign since it means I will make it again **I am going to try to pour everything on top of the bread versus pouring the brown sugar mixture in the bottom.  I think it would be better if it could soak it all up.  You have to keep in mind I have a MAJOR sweet tooth.  It was nice to wake up, pop this in the oven and have breakfast ready!!! 

BEST rolls EVER and guess what? They are from a box ~ true story!

Yes, this is a true story and a secret held by women in our family for years.  These rolls rock.  They are so good and they are not hard to make.  Mother-in-law Belle shared this secret with me not too long ago and I have since kept this mix on hand and it has become a staple in my pantry.  You can even make homemade cinnamon rolls or pizza crust from this mix.  Buy it, TRY it and then let me know what YOU think.  ;)  You simply follow the directions off the back of the box but this is my play by play for you guys.....

 Whisk together all the dry ingredients in package

 Stir in hot water, butter & egg

 Mix together....

 until the dough starts to pull away from edges.....then kneed for approximately 5 minutes

 Form ball out of dough, allow to sit for 5 minutes in a warm area

 It will start to grow....you then form the dough into balls in greased dish.  You let the rolls rise for about 30 minutes.  They will double in size.  Then bake as directed. 

This is the finished results!  They are OH so yummy!  

Baby Boston Creme Pies ~ YUM

I saw this recipe on The Southern Plate and had to try it!  I went a little overboard on the chocolate but overall - they were yummy and pretty easy to make! 

Recipe for Baby Boston Creme Pies from The Southern Plate

I did alter the recipe a little bit......I didn't have regular vanilla pudding so I used Cheesecake flavored pudding. :)

Baby Boston Creme Pies (altered due to my pantry!)

• 1 can biscuits (five or ten count, NOT the flaky layers type)
• Vegetable Oil
• cheesecake pudding (small box)
• 1  1/2 Cups milk
• 8 ounces whipped topping
• 1 can chocolate frosting

The ingredients I used.

Fry the biscuits in 1/2 inch of vegetable oil for approximately 1 minute on each side.

I cooked mine just a little too long so start checking at about 45 seconds!

In the meantime, mix pudding mix and milk.  Then fold in the whipping cream.  After mixing, I used a syringe to get about 1 - 2 teaspoons of filling in the side of the doughnut. 

Heat icing for about 30 seconds then dip the tops of the doughnuts in the icing. 

Okay, I went a little overboard on the icing!  I was in major need of some chocolate! 

Chicken Enchiladas and Black Bean Salsa

Black Bean Salsa

I was pleasantly surprised with how much I loved the Black Bean Salsa.  I saw a recipe on-line here:

Chicken with Black Bean Salsa

I made the Black Bean Salsa but I altered the recipe just a bit.....

Black Bean Salsa
1 small container of cherry tomatoes, quartered
1 can Black Beans (rinsed and drained)
1 small can of white corn
Juice from 2 limes
1 tsp extra virgin olive oil
1 tsp sea salt
2 tablespoons of chopped red onion

Mix all together and serve as a side or serve with tortilla chips. 

We also made Chicken Enchiladas.  This is a recipe from one of my friends, Lara.  It is quick and delicious!  My son, Will, gobbled these right up!

Combine in the same bowl, chicken, sour cream, chilies.

  Mix well and fold in the cheese that you shredded.

Take mixture and place in tortillas.  Roll the tortilla up and place in a greased pan. 

Pour the red sauce and cheese over the enchiladas.  Cover and put in the oven @ 425 for 30 minutes. 

Take cover off and cook until cheese is melted or for about 15 more minutes.  I have already taken the kids servings out to cool in this picture. 

This is my plate......I ate my Black Bean Salsa with some chips!  Yum, yum!

Chicken Enchiladas (makes about 8)
Ingredients:
1 Rotisserie Chicken  or 3/4 pieces of boneless & skinless chicken (cooked & cubed)
1 small onion (I didn't use an onion)
1 can of chopped green chilies
1 block of Monterey Jack Cheese
12 oz Sour Cream
Tortillas
2 cans of Red Sauce
Yellow Cheese (any kind)

Shred the chicken from the rotisserie chicken (or cube and cook the chicken breasts with chopped up onion). 

Grate the Monterey Jack cheese.

Combine in the same bowl, chicken, sour cream, chilies.  Mix well and fold in the cheese that you shredded.

Take mixture and place in tortillas.  Roll the tortilla up and place in a greased pan. 

Pour the red sauce and cheese over the enchiladas.  Cover and put in the oven @ 425 for 30 minutes. 

Take cover off and cook until cheese is melted or for about 15 more minutes. 



One pot Taco Soup ~ one of my favorites!!!

I usually take recipes and alter them to what I have on-hand or to our household preferences.  This soup started with a Paula Deen recipe and I have slowly changed it into this easy and frequently used recipe.  You throw everything is together, heat up & serve!! 

Ingredients

• 1 rotisserie chicken
• 2 (15 1/2-ounce) cans black beans (drained)
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
• 1 (14 1/2-ounce) can diced tomatoes
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package ranch salad dressing mix
• Corn chips, for serving
• Sour cream, for garnish
• Grated cheese, for garnish
• Chopped green onions, for garnish
• Pickled jalapenos, for garnish

Directions

 Remove the chicken and chop it up.  You through everything in together and heat on the stove on low for about 30 minutes.  It is so easy!!!  You can also substitute the chicken for 1 lb ground beef.  To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, and any other garnishments you choose.

Deep Dish Pizza

 I was inspired to try the Deep Dish Pizza  post on The Southern Plate.  If you have not gone to her website, I highly recommend you to check it out!  There are tons of great recipes and great pictures to go along with it.  I had to alter the recipe to go along with what I had on hand and I am doing weight watchers.  It still turned out pretty good and it was really easy!  My family seemed to enjoy it also, so that is a plus!  :)
Here is the original recipe:

The Southern Plate's Deep Dish Pizza Recipe

Altered Recipe:

• 1lb lean ground beef
• 1 med onion, chopped
• 1 C flour
• 1 bell pepper, chopped (I omit due to picky family)
• 15 ounce jar pizza sauce
• 1/2 C Parmesan (Parmesan is not as easy to spell as one might think…)
• 8 ounce weight watchers mixed cheese
• 1/2 tsp salt
• dash black pepper
• 1 cup skim milk
• 1/2 cup egg beaters
• 1 T oil
• 1/2 tsp garlic salt*
• 1/4 cup fresh oregano*
• **I leave out garlic salt and oregano and just put in two tablespoons dry Italian Seasoning

Preheat oven to 350. Brown hamburger, onion, and bell pepper (if you use). Drain well. Add garlic salt and oregano (or Italian Seasoning). Add pizza sauce. Stir well. Grease a 9×13 inch pan with cooking spray. Sprinkle mozzarella over bottom of it. Spread meat mixture over the cheese.  In mixing bowl, add eggs, milk, flour, oil, and salt. Pour over meat in pan. Sprinkle Parmesan cheese over batter. Bake 30 minutes.

Sprinkle mozzarella over bottom of it. Spread meat mixture over the cheese.

Mix up the flour mixture.

Pour the flour mixture over the cheese & meat in the pan. 

Sprinkle with Parmesan cheese.

Bake @ 350 degrees for 30 minutes.

Okay, so let's be honest.  I am sure my Deep Dish Pizza was not near as yummy as Christy's at The Southern Plate but it fit my diet and it actually wasn't too bad with the altered version.  I may have to have a cheat night to try the REAL deal sometime soon!   Enjoy!

Week Night Dinners/Chicken Pot Pie

Like I said, I love to bake but I can't feed my family cupcakes and cookies for dinner...although I would be completely happy with this. :) A very easy weeknight meal is my Grandma's recipe for Chicken Pot Pie. It has been altered but still has the same yummy taste of hers. You can make 2 separate pies or one big Pyrex full. I usually make 2 round dishes and freeze one for later. This is also one of those meals I usually make for people when they are sick/etc.





Chicken Pot Pie

1 Rotisserie Chicken
1 Can Veg-all (15 oz)
1 Can Cream of Chicken Soup (10 3/4 oz)
1 Can Cream of Celery Soup (10 3/4 oz)
1/2 cup chicken broth
2 tbsp Minced onions
Salt & Pepper to taste
Roll out Pie Crust

Preheat oven to 350 degrees. You take the chicken off the Rotisserie and chop into pieces. Heat all the ingredients on the stove except the pie crust. You bring all ingredients to a boil. You can add more chicken broth to get to the consistency you like. Pour mixture into either a large Pyrex dish or 2 round dishes. Bake at 350 degrees for 25 minutes or until golden brown. Everything is already cooked so you can broil for approximately 1 minute to brown the crust. Quick and EASY!

Throw everything in and heat to a boil. 

Spread in a pyrex or 2 pie pans. 

I was out of the roll out pie crust (which I prefer over this) so I used biscuits and pulled them in half so it would cook throughout. 

End result.  I do like the pie crust better than the biscuits but I had to use what I had on hand!  The kiddos didn't seem to mind...they ate it all up!