Potato Leek Pizza

Ingredients
1/2  cup Hormel real bacon bits 
3 leeks, rinsed well to remove grit and thinly sliced
1 loaf store-bought frozen bread dough, thawed and left to rise according to package instructions
5 small red potatoes, sliced paper thin with a mandolin or sharp knife
Kosher salt
1 pound fresh mozzarella, sliced thin
4 ounces Feta cheese, crumbled
1/3 cup grated Parmesan
Freshly ground black pepper
Extra-virgin olive oil, for drizzling

Directions

Preheat the oven to 475 degrees F.

In a skillet, heat the bacon for a couple minutes.   Add the leeks and saute until soft, about 3 minutes.

Pull or roll the bread dough into a rectangle and place on a baking sheet. Arrange the potatoes in a single layer all over the crust, slightly overlapping the edges. Sprinkle the potatoes lightly with salt, then lay the mozzarella slices in a single layer on top of the potatoes. Arrange the leeks and bacon on top of the cheese.  Next, add the Feta cheese, grated Parmesan and freshly ground black pepper. Drizzle with olive oil.

Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, 11 to 13 minutes.  ***Mine was still doughy at this point, so I covered it loosely with tin foil and cooked an additional 10 minutes.

Cut into squares and serve immediately.

Recipe slightly adapted from Pioneer Woman

Rate It!
Jen: 7.5
Kile: I don't like this
Kiley: 5
Madee: 6
Destrie: 6

Egg in a Hole

Ingredients: (for 1 serving)

1 T. butter
1 piece bread (I use day old)
1 egg
salt and pepper to taste
1 T. hormel real bacon bits
3 slices cheddar cheese
maple syrup- for serving

Directions:
Melt butter in a skillet.
Use a glass to make a hole in the center of the bread.
Put bread in the skillet.
(I also toast the circle piece left over from making the hole and serve on the side.)
Crack an egg and slowly pour into hole in the bread.
Salt and Pepper the egg.
Let egg cook and start to set for 2 minutes before you turn it.
Turn egg and cook for a couple more minutes.
Turn egg over again and sprinkle bacon on yolk.
Add cheese slices.  Allow cheese to melt.
Remove from pan and serve with maple syrup.

Ratings to come soon!

Bowtie Spinach Chicken Salad

Ingredients:
8 oz. Bowtie pasta, boiled until tender
Rotisserie Chicken
2 cans mandarin oranges, drained
1 bunch green onions, chopped
3/4 cup honey roasted peanuts
6oz. craisins
10oz. spinach

Dressing
1/2 cup oil
1/4 tsp salt
3 tablespoons sugar
1/3 cup white whine vinegar 
1/3 cup teriyaki sauce
1/4 teaspoon pepper
Whisk all dressing ingredients together

Combine all ingredients for salad when ready to serve .
Dress with salad dressing.  Serve immediately.

Recipe slightly adapted and Photo from Real Mom Kitchen

Rate It!
Jen: 8.5
Kile: 6
Kiley: 7
Madee: 8
Destrie: 8

Slow Cooker Beef and Broccoli

• 1 1/2 lbs. beef, chuck roast, sliced into thin strips
• 1 c. water with 1 beef bouillon cube dissolved in it.
• 1/2 c. oyster sauce (found at grocery store with Asian foods)
• 1/2 – 1 lb. broccoli florets -steamed
• 2 T. cornstarch
• Cooked rice
• Sesame seeds (for garnish)

1. Arrange beef strips in a slow cooker and pour beef broth and oyster sauce over the beef.
2. Cover and Cook on LOW for 6–8 hours or on HIGH for 3–4 hours or until beef is very tender.
3. Steam broccoli in a Ziploc steamer bag-according to directions on bag.
4. Combine cornstarch and 2 tablespoons of the cooking liquid (liquid from the broth and juices of the meat in the crock) in a small bowl and stir until smooth.
5. Slowly add cornstarch liquid mixture to the crock and stir in until well combined.
6. Fold drained broccoli into the slow cooker.
7. Leave uncovered. Cook on High for about 15 minutes or until sauce is thickened.

Serve over your favorite cooked rice and garnish with sesame seeds!

Recipe slightly adapted and Photo from: Get Crocked 

Rate It!
Jen: 8
Kile: 7
Kiley: 6
Madee: 6
Destrie: 7

Taco Casserole

*Recipe slightly adapted from a ward cookbook 

Ingredients:
2 lbs. ground beef
1/4 minced onion flakes
salt and pepper -to taste
2 (8oz.) cans tomato sauce
1 1/2 Tbsp. chili powder
corn chips- about 10-12 oz
2 cups grated cheddar cheese
1 can cream of mushroom soup
1 soup can of milk

** sour cream, ranch dressing, shredded lettuce, olives--for topping

Directions:
Cook beef.
Add salt, pepper, and minced onion flakes.
Add tomato sauces and chili powder.

Spray a 9x13 baking dish with cooking spray.
Put a layer of chips (slightly crushed) on bottom of pan.
Next, add all of beef mixture.
Top with another layer of tortilla chips.
Prepare cream of mushroom soup with milk, stir to combine.
Pour over chips.  Top with shredded cheese.
Cover and bake at 350 degrees for 40 minutes.

Top with your choice of sour cream, ranch dressing, lettuce, or olives to serve.

Rate It!
Jen: 7.5
Kile: 7
Kiley: has moved out! She will rate food when she is here!
Madee: 6
Destrie: 8

Easy Strawberry or Lemon Fudge

 

Ingredients

• 1 (12 oz) bag of white or vanilla chips
• 1 tub (1 lb) Strawberry or Lemon Frosting
• food coloring, if needed - add 2 yellow to the lemon version for a brighter yellow color

Instructions

1. Line a 9 x 9 inch dish with foil and set aside.
2. In a microwave safe bowl, add the vanilla chips. Microwave for 30 seconds followed but 10 second intervals until smooth stirring each time.
3. Add the frosting to the melted chips and stir until well combined. Add food coloring if needed.
4. Pour into pan and spread until even. Allow to set for 30 minutes.
5. Remove fudge from the pan using foil and cut into squares.

Notes

For long term storage, keep in the refrigerator. Then bring out of the fridge about 30 minutes before eating. 

Recipe  and Photo From: Real Mom Kitchen 

Rate It!
Jen: 8
Kile:
Kiley: 7
Madee: 6
Destrie: 9

Crisp Bean Burritos

 

Recipe and Photo from Real Mom Kitchen

Ingredients

• canola oil, for frying
• (16 oz.) can refried beans
• 2 tsp taco seasoning
• 1 cup shredded cheddar cheese
• 6-8 (8-inch) flour tortillas
• 6-8 toothpicks

Instructions

1. Heat 1 inch of oil in a deep pan like a dutch oven over medium heat.
2. In a medium bowl, mix together refried beans, taco seasoning, and cheese.
3. Spread about ⅓ cup of the refried bean mixture in a straight line about ⅓ in from one edge of the tortilla.
4. Roll tortillas up tightly, keeping ends open. Secure with a toothpick. You want it to look like a taquito. Repeat until all tortillas are used.
5. Once oil is hot, Carefully place 2-3 burritos in the skillet and cook for 30-60 seconds, or until golden brown.
6. Carefully turn the burritos and cook the other side until golden. Remove from oil and lay on a paper towel lined plate or baking pan.
7. Repeat the frying process until all the burritos are cooked.

Rate It!
Jen: 7
Kile: 8
Kiley:
Madee: 7
Destrie: 7