Breakfast Wraps

I have a new addiction.  I go through addictions with food and the only way to get rid of them, is to give in to the cravings…a lot.  Then, eventually they will go away.  Previous addictions include: peanut butter and bananas (yeah, a raw banana and a spoon of peanut butter straight from the jar), dark chocolate covered almonds and yogurt almonds.  I’m still working on the almond addiction.

However, most of my energy is focused on these things.  They are so simple – they take like 5 minutes to make and they are delicious!  I’ve actually been eating them for dinner like once a week.  Yeah, I’m out of control.

Plus, I really like that you can customize them.  You can essentially put any of your favorite breakfast flavors in there: bacon, cheese, ham, egg, taco sauce, etc.

Then you wrap it up in a delicious tortilla and it’s finger food!  Seriously though, give these a try.  You won’t be disappointed.

Breakfast Wraps

– 6 eggs

– 2 T milk

– 1/4 pepper

– 1 c shredded cheddar cheese (or fav cheese)

– 3/4 c diced fully cooked ham (or lunch meat style ham)

– salsa, if desired

– 4 flour tortillas, warmed

In a small bowl, whisk the eggs, milk and pepper.  Grease a large skillet and add egg mixture; cook and stir over medium heat until eggs are completely set.  Stir in cheese and ham.

Spoon egg mixture down the center of each tortilla; roll up.  Serve immediately with taco sauce or wrap in plastic wrap and freeze in a resealable plastic bag.

Christmas Party Goodies!

Zack and I got to go to the first Christmas party of the season last weekend.  His boss had a dinner party for the management and office employees.  I really enjoyed going, because I got to meet the people that Zack works with.  It was really nice to get to put faces with names that I’ve heard Zack talk about.

Everyone was so nice, too!  Plus there was lots of good food.

Zack and I took a platter of desserts – peanut butter and chocolate fudge and cookie balls and a plate of jalapeno cheddar bite appetizers.  People seemed to like both plates of stuff.

There were some leftovers on both plates, so I took them to work with me Monday and every bit got snatched up 🙂

I forgot to take a picture of the platter of goodies which sucks, because the fudge and cookie balls looked so cute arranged on the platter!  Oh well, at least I got individual pictures.

Christmas Tree Cool Mint Oreo Cookie Balls

Prep: 30 minutes, plus refrigerating. Makes about 24 cookie balls.

– 6 oz package cream cheese, softened

– 1 pkg (15. 25 oz) Oreo cool mint cream cookies, finely crushed

– 2 pkg (6 squares each) white chocolate, melted

– 6 drops green food coloring

– red and green decorating icing

Mix cream cheese and cookie crumbs until well blended.

Shape into 1″ balls; place on waxed paper covered baking sheet.  Freeze 10 minutes.  Mix melted chocolate and food coloring until well blended.  Dip balls in chocolate; return to baking sheet.  Squiggle green and red icing onto balls to make Christmas trees.  Let stand until chocolate is firm.  Keep refrigerated.

Chocolate Fudge

Prep: 10 minutes.  Cook: 30 minutes.  Cool 2 hours.  Stand 1-2 hours.

– 4 c sugar

– 1 1/3 c milk

– 1/4 c corn syrup

– 1/4 t salt

– 4 oz unsweetened baking chocolate

– 1/4 c butter

– 2 t vanilla

Grease bottom and sides of square pan, 8×8 with butter.

Butter sides of heavy 3-qt saucepan.  Place sugar, milk, corn syrup, salt, and chocolate in saucepan.  Cook over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved.  Cook, about 25 minutes, stirring occasionally, to 234 degrees on candy thermometer or until small amount of mixture dropped into a cup of very cold water forms a soft ball that flattens when removed from water; remove from heat.  Drop butter on top, but do not stir.

Cool mixture without stirring to 110 degrees, about 2 hours (bottom of saucepan will be lukewarm). Add vanilla.  Beat vigorously and continuously using wooden spoon until fudge begins to thicken.  Then, continue beating 5-10 minutes until mixture is thick and no longer glossy.

Quickly, spread or press into pan.  Let stand about 1-2 hours or until firm.  Cut into 1-inch squares.

Peanut Butter Fudge

– 8 T butter, plus more for greasing pan

– 1 c smooth peanut butter

– 1 t vanilla extract

– 1 lb powdered sugar

Combine the butter and peanut butter in a 4-qt microwave safe bowl and cover with plastic wrap.  Microwave for 2 minutes on high.  Stir and microwave on high for 2 more minutes.  It will be HOT.  Add the vanilla and powdered sugar to mixture and stir to combine with a wooden spoon.  Mixture will become hard to stir and lose its sheen.  Spread into a buttered 8×8 pan lined with parchment paper.  Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours.  Cut into 1-inch pieces and store in an airtight container at room temperature for up to 1 week.

Jalapeno Cheese Bites

– 1 can pizza dough

– 2 jalapeno peppers, halved, seeded, blanched, and sliced

– 1 – 1 1/2 t olive oil

– salt & pepper

– 1 t mixed dried herbs (oregano, parsley, basil)

– ~ 1 c Tex-Mex shredded cheese

Center a rack in the oven and preheat oven to 400 degrees.

Press down the dough on a lightly floured surface.  Then pull and stretch the dough into a rectangular shape.

Spread the oil on the dough and gently press it into a 14×8 inch rectangle.  Sprinkle some salt, herbs, pepper, cheese, and jalapeno peppers onto the dough.

Roll up the dough as tightly as you can.  Pinch both ends, and slice the log into 3/4″ – 1″ rounds.  Place the rolls on the baking sheet, cut side up, and bake for about 16-20 minutes, or until the cheese is melted and light golden brown in color.

Makes about 14 bites.

Cheesy Chicken Casserole

This is the ultimate comfort food.  It’s crunchy, cheesy, chicken-y, buttery…just overall delicious.  This is another recipe that has been handed down from my mom.  She used to make it for me all the time when I was little.

Zack really likes it, too, so it has become a staple in our household.

This is my first post in a few days.  I’ve been really busy getting everything ready for Thanksgiving.  I made desserts to take to my granny’s dinner on Thanksgiving day.  Now I am preparing for my first ever hosting of a Thanksgiving Dinner.  My parents, stepdad, Zack’s parents, brothers, and grandma are all coming.  I am really excited and really nervous at the same time.  (Yep, I’m cooking the entire traditional spread myself).  The dinner is Sunday, so be expecting a post about it soon after that.

Enjoy this recipe, it’s one of my favorites! 🙂

Cheesy Chicken Casserole

– 1 can (10 1/4 oz) cream of chicken soup

– 1/2 stack Ritz (or other buttery cracker) crackers, crushed

– 1/2 cup cheddar cheese

– 1/4 cup mayonnaise

– 1/2 stick butter, melted

– 2 cups boneless chicken breast, cooked and chopped into bite size pieces (or use canned)

Place chicken in a medium casserole dish.  Mix soup and mayonnaise and spread over chicken.  Sprinkle with cheese.  Melt butter and combine with crushed crackers.  Place on top of cheese.  Bake at 350 degrees for 30 minutes.

Potato Crusted Salmon


I love salmon.  It’s such a versatile fish and is really mild.  It’s a lot like chicken – you can really add basically any flavors to it and it will still be delicious.

This recipe made the salmon crunchy and the paprika gave it a nice spice.  I actually used a four-cheese mashed potato mix which added positively to the flavor as well.

Yum!

Potato Crusted Salmon

Prep: 10 minutes.  Cook: 6 minutes.  4 servings.

– 1 lb salmon, about 3/4″ thick

– 1 egg, lightly beaten

– 1 T water

– 1/3 c mashed potato mix (dry)

– 2 t cornstarch

– 1 t paprika

– 1 t lemon pepper

– 2 T olive oil

Cut fish into 4 serving pieces.  Beat egg and water with fork.  Mix potato mix, cornstarch, paprika, and lemon pepper.  Dip just the top and sides of fish into the egg, then press into potato mixture.

Heat oil in 10-inch skillet over medium high heat.  Cook fish, potato sides down in oil 3 minutes.  Carefully turn fish with wide slotted spatula.  Reduce heat to medium.  Cook about 3 minutes longer or until fish flakes easily with a fork.  If fish has skin, carefully slide cooked fish off of the skin with wide spatula.

Italian Chicken Pasta Skillet

This was DELICIOUS.  I think I was an Italian in a previous life, because I cannot get enough Italian food, but this one was to die for.

I gave up cooking the next night so that I could have another heaping plate of this stuff and believe me, that is unheard of.  I really don’t know what exactly made this dish so delicious, but I wanted to eat the entire skillet full.

Zack really liked it, too, thankfully because I can guarantee that we will be having it again.

I’m so thankful to have a guy like him – he’s always so open to trying all the foods that I throw at him everyday.  Even if he thinks something doesn’t sound good, he will still try it.  He is such a good sport.  I’m a lucky girl.


Italian Chicken Pasta Skillet

– 1 lb boneless, skinless chicken breasts, cut into bite size pieces

– 1 green pepper, chopped

– 1 small onion, cut into thin wedges

– 1 jar (26 oz) spaghetti sauce

– 2 cups pasta, cooked, drained

– 1 pkg (8 oz) shredded mozzarella cheese, divided

Cook and stir chicken in large skillet sprayed with cooking spray on medium heat 5 minutes.  Add vegetables, cook 5 minutes or until chicken is done and vegetables are crisp tender.

Add sauce and pasta; cook until heated through, stirring occasionally.

Stir in 1 cup cheese; top with remaining cheese.  Cover; let stand 2 minutes or until cheese is melted.

For a spicier dish, add 1/4 tsp crushed red pepper with the spaghetti sauce.

Bacon, Egg, Cheese, and Toast Cups

I’ve had this recipe laying out for weeks, just waiting to get time so that I could make it for Zack.

We finally got to be home together for breakfast last weekend and I seized the opportunity to make him some of these cups!

I have such a thing for cute little packaged foods like this.  My muffin pan rarely gets used for actual muffins or cupcakes – it’s always food that you wouldn’t normally make in muffin form.

FYI – the yellow on top of the cups is cheese, not the yolk.  I didn’t look at the pictures and notice that it looked like a disgusting busted egg yolk until after Zack had eaten them.  Oh well, you get the point.

I really enjoyed making these, because I rarely get to make breakfast.  As I said before, Zack and I are barely ever home for breakfast together.  He works Tuesday-Saturday mornings from like 4 am until 10 am and I work/go to school Monday-Thursday all day.  Sunday is our one breakfast together morning and I savor it.

Enjoy this recipe, it’s fun and your family will thank you.

Bacon, Egg, Cheese, and Toast Cups

Makes 6 cups.

– 3 T butter, melted

– 8 slices whole wheat sandwich bread

– 6 slices bacon

– 6 large eggs

– coarse salt and ground pepper

– cheddar cheese

Preheat oven to 375 degrees.  Lightly butter 6 standard muffin cups.  With a rolling pin, flatten bread slices slightly and with a 4 1/4-inch cookie cutter, cut into 8 rounds.  Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to the edge of the cup.  Use extra bread to patch any gaps.  Brush bread with remaining butter.

In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once.  It will continue to cook in the oven.  Lay one bacon slice in each bread cup and crack an egg over each.  Season with salt and pepper.  Bake 15 minutes.  Remove from oven and sprinkle with cheese and put back in the oven for 5-10 more minutes or until egg whites are just set.  Run a small knife around cups to loosen toasts.  Serve immediately.

Fajitas of Santa Fe

New favorite fajita recipe by far.  These things were amazing.  Every single bit of it was gobbled up.  (Get it?  Gobble gobble?  Turkey day?  Ah, never mind…)

Anyway, I highly recommend this recipe (so does my dad and Zack).  I made this one night when my dad came over for dinner and he was super happy to have gotten to try it.

I think what sets this recipe apart from other fajita recipes is the marinating.  Allowing everything to marinate gives it such a great flavor.  Yum.

Easy and delicious – the perfect go-to Mexican recipe.

Fajitas of Santa Fe

– 1 lb boneless, skinless chicken breasts, sliced in strips

– 4 slices red onion, 1/4″ thick

– 2 large bell peppers, sliced into strips (any color is fine)

– 2 tablespoons olive oil

– 1 cup shredded cheese

– 2 tablespoons lime juice

– 2 cloves garlic, minced

– 3/4 cup salsa

– 8 flour tortillas

Marinate chicken, onion and peppers in oil, lime juice, garlic and salsa in refrigerator 2-24 hours.  Stir fry all together until done.  Put chicken and vegetable mix in tortillas.  Top with cheese.  Roll up and serve with extra salsa and/or sour cream.

BBQ Cups

Zack and I love barbeque sauce, turkey, cheese, and bread.  This recipe incorporates all of them.

These would be great finger food-type appetizers for a get-together.  In fact, I think they were in that section of the cookbook that I got the recipe from.

There is a little bit of prep work for these, because you have to brown the turkey before you can bake them, but it really does not take that long and the end result is so good.

The can of biscuits that I used had 8 biscuits in it, so I just baked the extra two on a baking sheet and Zack got breakfast out of the deal, too! 🙂

BBQ Cups

– 1 lb ground turkey

– 1 onion

– 1/2 cup BBQ sauce

– 1 tablespoon brown sugar (optional, I used a sweet barbecue sauce so I omitted this)

– 1 can biscuits

– cheese

Brown turkey and onion.  Add BBQ sauce and brown sugar.  Simmer 15 minutes.  Cool.  Roll canned biscuits to fit jumbo muffin tin.  Place meat mixture inside.  Add cheese on top.  Bake at 350 degrees for 15 minutes.  Makes 6 jumbo BBQ cups.

Mexican Stuffed Shells

This dish combines two of my favorite things: stuffed shells and Mexican spices.  When I saw this recipe, I knew I had to try it.

I really liked the way it turned out.  I like it just as much as I like regular tacos (which, believe me, is a whole lot).

Zack says he likes regular tacos better, but he isn’t a big fan of any type of pasta, so that’s understandable.

That being said, I would definitely make it again.  It found a place in my ‘favorites’ recipe binder.

For those of you that don’t know, instead of having cookbooks with pages marked everywhere, I print out all of the recipes I want to try (if they’re in a cookbook, I just copy them).  Then, I put them in a binder that I have organized by food types.  After I try a recipe, it gets moved to either the ‘favorites’ binder or to the trash.  In my opinion, it’s a great way to keep everything organized and allow you to quickly see what recipes you have.  Plus, you don’t have to search for a recipe, you know exactly where it is.  Can you tell I’m pretty anal about organization? 🙂

Mm, cheesy, spicy goodness.  The original recipe called for two cups of cheese, but one cup was definitely enough.  Two cups would have been overpowering.

When I make it again, I might leave out the cream cheese, too.  I didn’t really see where it helped or hurt the flavor and it’s just extra calories.

Mexican Stuffed Shells

– 1 lb ground turkey (or beef)

– 1 package taco seasoning (or use homemade!)

– 4 oz cream cheese

– 14-16 jumbo pasta shells

– 1 1/2 cups salsa

– 1 cup taco sauce

– 1 cup Monterey Jack cheese

– 3 green onions, optional

– sour cream, optional

Preheat oven to 350 degrees.

In a frying pan, cook ground turkey/beef and add seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted.  Blend well.  Set aside and cool completely.  While ground beef is cooking, cook the pasta shells according to directions; drain.  Set shells out individually, taking care that they do not all stick together.

Pour salsa on the bottom of 9×13 baking dish.  Stuff each shell with the meat mixture.  Place shells in 9×13 dish, open side up.  Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10 minutes more uncovered.  Top with any condiments you’d like (green onions, black olives, jalapenos).  Serve with sour cream and/or more salsa, if desired.

Deep Dish Pizza Casserole

Ah, yes.  Another delicious pizza recipe.  This one is made like a casserole for an interesting twist.

I don’t know if Zack and I like pizza because we’re young, if it’s a phase that we will grow out of, or if it’s just because it is SO good.  Regardless, I am going to keep making it as often as possible in as many different ways as possible.  We are that addicted.

This pizza was pretty good.  It was a nice change from the standard pizza, but it isn’t going to become our go-to pizza recipe.  It’s easy to make and not really that time consuming – a great weeknight dinner.

This makes A LOT of pizza.  I bet Zack and I didn’t even eat 1/4 of it.  The crust is so thick that you get full really quick, so if it’s just you one or two other people, I’d probably recommend cutting the recipe in half (unless you really like leftovers!).

My granny grew those jalapenos in her garden.  Homegrown produce is the best.  Knowing that it isn’t covered in pesticides or sprayed with chemicals to make it stay fresh longer makes it taste so much better.

Here’s Zack’s pepperoni-clad piece.  This pizza was really messy.  It immediately fell apart when we took it out of the dish (by fell apart, I mean all the toppings slid off!).  Oops.  We just slid it all back on there and ta-da, good as new.
My delicious jalapeno-topped piece.  I am so hooked on jalapenos lately.  I’ve been putting them on almost everything.

Deep Dish Pizza Casserole

– 1 lb ground turkey

– 1 jar (15 oz) chunky Italian style tomato sauce

– cooking spray

– 1 pizza dough (homemade, store bought, or canned)

– 1 1/2 c shredded part skim mozzarella cheese

– various pizza toppings

Cook meat over medium-high heat until browned, stirring until it crumbles.  Drain.  Add tomato sauce and cook until heated.  Coat 9×13 inch baking dish with cooking spray.  Unroll pizza crust dough.  Press in bottom and halfway up sides of baking dish.  Top with meat mixture.  Bake uncovered at 425 degrees for 12 minutes.  Top with cheese and toppings and bake 5 more minutes until golden brown and cheese melts.