Party Starters!

Ok, so today was memorial day to celebrate the men and women who have died for this country. I was in charge of the appetizers. I made two really easy recipes today. One was cheesy potato puffs and the second was creamy tomato snackers.

For the Cheesy Potato Puffs get one puff pastry sheet and let it come to room temp. This may take an hour or so, so do it ahead of time. 

While that is happening either make mashed potatoes from scratch, use some instant mashed potato mix, or use any left over mashed potatoes you may have. I actually used some left over mashed potatoes I had in my fridge. 

Put your left over mashed potatoes in a large snack ziplock baggie (about one cup), add a pinch of salt, pepper, and herb de province. Then add about two table spoons of cream cheese or sour cream, and two tablespoons of nacho cheese. Then this is the fun part! Just mush it all around in the closed bag until its fully mixed! So fun, great to do with kids too! 

Now get your oven ready by setting it to 350 to preheat. Then unroll your puff pastry, do not stretch out. keep the powdered side down when you cup. Cut the pastry five by five. Put 1/2 tablespoon of mix on every square. 

To fold the pastries take opposite sides and bring to middle and pinching so the top looks like an x on a square pastry.

Put in the oven for twenty minutes when puffy and golden brown, its finished!

The second one I made today was Creamy tomato snackers!

They are so simple to make, especially on a time crunch. They also look great and can be very sophisticated.

First put about six pieces of regular white bread on a baking sheet and put in the oven for twenty minutes at 350. Make sure to turn over and put back in the oven for another ten minutes.

You can totally do this with the bread the day before. Also if you want a cleaner look only keep them in for ten minutes on each side, then they will be cut able and less crunchy.

Let cool for ten minutes. Then break into fourths.

Spread with plain cream cheese, make sure its even and a little thickly done. Sprinkle with some dill. 

And here are two options. For a fresh summery and easy taste add a little slice of tomato, if for a more sophisticated crowd, add a sliver of smoked salmon on top. They both taste awesome!!! Today since it was so hot I did tomatoes. 

~Brittany

Cool food blog

Found this guy on a blog, its called cooking comically.

He makes something called a hobo pie. Also the way he writes his recipes are amusing. Check it out.

http://cookingcomically.com

~Brittany

Lazy Veggie Lasagna

Lol, ok so I got home from work at 11 pm tonight and was feeling incredibly hungry for some homemade lasagna.
So I decided to make it the fast lazy super easy and still delicious way. I make this really delish veggie alfredo lasagna, and I turned it into a pasta dish. hahaa

So get a big pot, fill it with water and set to boil. I used spiral noodles cause they looked fun. So once the water is boiling dump the pasta in and stir. I added 1 teaspoon of salt and 1 tablespoon of olive oil to the water. I let that all cook. Once the pasta is almost cooked add about a cup of sweet peas and a cup of sweet corn (frozen). Once the noodles are done drain and place back in the pot. Add one jar of alfredo sauce, I used Rinaldi. 1 cup of Ricotta cheese and 1 cup of three cheese blend of shredded cheese, mixed together sprinkled with garlic powder and pepper stirred again and served. (I think the cheese blend was mozz, cheddar, and Mont. Jack.

I dont have a pic cause it was eaten so fast and I was too lazy as you can tell to even plate it and take a photo for you all. But its super delicious and easy to make. You could even sprinkle a little bread crumbs on top to give it that veggie lasagna feel. Sometime Ill make sure to give my recipe for amazing veggie lasagna, the non lazy version. lol. Hope you enjoy.

~Brittany

Recipe of the day

Hey all, I found this tasty yummy recipe for Mexican lasagna, Just so you know, if you dont have chili powder on hand you can make your lives easier for this recipe and use a taco seasoning mix. XD Yumm!!! And you can make this with ground beef or turkey if you prefer.
http://www.foodnetwork.com/recipes/rachael-ray/mexican-lasagna-recipe/index.html

Happy Eating!
~Brittany

Bacon wrapped Chicken Fried Steak

Ok, so this is not exactly chicken fried steak, its my easy to make and ultra delicious rendition of it though!!! :)

Firstly defrost 1 lb. of hamburger meat. You can use turkey meat, or venison if you prefer, but for this recipe I used hamburger meat, lean hamburger meat.

Get a bowl, place the meat into the bowl add 1/2 teaspoon of pepper and salt, 1 egg and 1/2 cup of flour. Mix thoroughly until completely combined. Set up an assembly line.

1 bowl set up with two eggs and 1 cup of water scrambled. Add 1/2 teaspoon of salt and pepper. Also set up a clean plate. Get another bowl or cup and add 1/2 cup of bread crumbs, 1 1/2 cups of flour, and herbe de province (Rosemary, Thyme, Basil, and Marjoram.

Get big frying pan, put a nice coating of oil on the bottom and turn onto low to heat up.

Divide the meat into four balls. Take each ball, shape into a inch thick oval shaped patty, coat in egg wash, put on clean plate and coat both sides with flour mixture, wrap two pieces of bacon around patty parallel to each other with folds facing up. drizzle with honey and put in the frying pan with the folds side down. Repeat for all patties.

Preheat the oven to 350' F And get a baking pan ready, no need to spray.

When one side of the patty is nice and browned, flip and brown both sides.

Then remove and place in baking pan. Do not cover and stick right into the oven.
[(fyi) do not try to make gravy with the juices and oils from the browning process, it will taste disgusting, dont know why, just does. I tried. lol. I think its cause the honey burns a little and makes the grease and juices taste burned. but the end result is amazing.]

Cook in the oven for 20 minutes, take out, turn over, and place back in for another ten minutes. Check for pinkness, make sure fully brown. If completely cooked, take out, drizzle some honey on top and serve with your favorite sides.

PS: My husband said it was one of the best things I have ever made. So you know its delicious!!!! Give it a shot its soo easy and delish! :)

~Brittany

Creamy Broccoli and Potato Soup

       This one is so super delicious, you really must give it a shot. I think the best soup I have personally ever had, not to sound conceited. It was just delicious!

First you want to peel, rinse, and cube about 5 or 6 russet potatos. Place them in a pot and cover with cold water. Turn the stove on to high. Add about 1 tablespoon of salt to the water.

When the potatos are almost done cooking, add as much broccoli as you want, I added about 2 1/2 cups of broccoli florets. When the potatoes are done, drain both the potatos and the broccoli into a strainer. But back into the  pot and add 1 cup of water and 1quart of milk. I used 1 percent milk, a little healthier.

Cut about 1/4 big onion into very small pieces and add to soup. I added some cheese while its cooking too. 1/4 cup of italien blend shredded cheese(Parm., Mozz., Romano, and Provelone) And then a few slices of nice salty yellow american chease. Stir in till blended.

keep the temp of the stove very low as you are cooking. stir often. add 1/2 teaspoon of garlic powder, 1 teaspoon of pepper, 1/2 teaspoon of salt, 1 tablespoon of sugar, and 1 teaspoon of herbe de province (blend of dry rosemary, thyme, basil, and marjoram).

Also, this adds a bit of creaminess, add 1 cup of sour cream, and 2 tablespoons of Buttermilk ranch dressing. Stir in completely.

Once everything has been slowly cooking for about 1 hour turn the stove off and let cool for ten minutes.

Break out the blender. Ladle till blender is half full and pulse till creamy smooth. Then pour into a serving dish or other pot. keep doing this till all the soup has been blended. You can reheat for just a few minutes on low if the soup has gotten cold.

And that is it, so simple and soooooo good! XD Happy eating.

~ Brittany

Tres Leche Cake

This looks so awesome!!! and moist!!!
http://www.foodnetwork.com/recipes/alton-brown/tres-leche-cake-recipe/index.html

Recipe of Day

This looks totally scrumptious. Its mayo-free potato salad so you know itll be something different but it had poppy seeds which I love, and lots of flavor. Healthier for you and still delicious! XD Try it out.

http://www.foodnetwork.com/recipes-and-cooking/picnic-sides-and-salads/pictures/page-5.html

~Brittany

Porkie Pasta

Ok so this is an original recipe that I thought up one day.

1. Defrost and cook two boneless pork chops in a sauce pan with 1/4 cup of olive oil. Add a splash of soy sauce, salt and pepper both sides of meat and add a pinch of garlic powder. Also add any herbs you like. I use Herbe de province a french blend of rosemary, thyme, basil, and something else I dont remember. Also add 2 table spoons of brown sugar.

2. Turn on a large pot of water and set to boil. Add a splash of olive oil and salt.

3. Once meat is browned and cooked add 1 cup of water and cover with lid.

4. When the water boils add either a pound or two of pasta depending on the number of mouths to feed. I used two. I used penne noodles. stir and let cook. make sure water does not boil over, if so turn water down a little. Stir occasionally.

5. Once sauce is boiling uncover and remove meat. turn the sauce down and whisk in flour till starts to thicken. Add another splash of soy sauce and heat till flour clumps mix in totally with sauce.

4. Then add a jar of tomato sauce, I like sweet and tasty Rinaldi sauce.

5.Then I add peas and corn and cut up the pork into cubes and cook together.

6. Once bubbling add 1/4 cup of cream chease and stir till totally smooth and creamy. Turn off and cover.

7. When noodles are just tender and not chewy drain and place back in pot. coat with some butter.

8. To plate serve some noodles and cover with One big scoop of sauce. Sprinkle some chedder on top as an option. So delicious!!!!

~Brittany

Apple Butter Pie

My apple butter pie is kid friendly and has amazing flavor. I have a few renditions of apple pie but this one is specifically nice for every age.

1. Preheat oven to 350 and get a premade pie crust dough out of the fridge to come to room temp.
2. Peel and Slice 8 small red delicious apples.
3. Mix apples with about 1/4 cup of apple juice, 1/2 cup of Brown sugar, 1 teaspoon of Cinnamon, and 1/2 cup of softened butter or margarine. I used margarine. Set aside.
4. To make the crumple topping get a bowl, mix two crumpled apple cinnamon nutrigrain bars, two packets of instant cinnamon apple oatmeal, 1 cup of crumbled honey teddy grams, 1 cup of smashed captain crunch cereal, 1/2 cup of margerine. Mix this all together till crumbles are formed.
5. Add 1/4 cup of flour to apples and mix together.
6. unroll crust and place in small pie pan.(glass) I smooth along bottom and then pinch the edges. Use a fork and prick the bottom a few times all over. Pour apple mixture into pie crust and make sure the apples pile higher in the middle. Then cover with crumbles. Cover with foil. Place on backing sheet and put in the oven for thirty minutes.
7. When timer goes off remove foil, slit in half and cover crust edges with foil.

8. place back in the oven for thirty minutes.
9. When timer goes off take foil off and add small pats of butter on top then place back in the oven for another thirty minutes. or until fork goes through apples easily. Make sure crumbles are crispy.

10. Let sit for ten minutes then serve hot with a side of Icecream/whipcream.

Venison Shepard's Pie

This shepard's pie you can make with any ground meat you want but I like venison the best. This is just one of my many variations on shepards pie.

1. Defrost two pounds of venison meat.

2. Peel and quarter 7 russet potatoes. Place in a large pot and fill with water till its about an inch above potatoes. Add a good amount of salt and set to boil.

3. Brown the meat in a large sauce pan with a little oil. Add 2 teaspoons of salt, 1 of pepper, and 1 of Garlic powder. When meat is brown drain of oil by placing meat of paper towel lined plate. 

4. Preheat oven to 400

5. Get small pot and fill with three cups of water. Add a beuillon cube (beef) and Half a diced onion. Cook till boils and then add about three tablespoons of flour slowly into mixture. Turn heat down and stir quickly till good thickness, maybe add water if it gets too thick. You want it to look like the consistency of heavy cream. then set aside.

6. When potatoes start to float and are easily cut with a fork, they are done and must be drained. Then get out the margerine, milk(1%) and the electric beater.

7. Slowly beat in 1/2 cup of margerine and milk till the potatoes are whipped. Add 1 teaspoon of salt and stir.

8. Put it all together! Spread the meat into a larger casserole dish, then the gravy and then the potatoes on top. Cover with foil and cook for ten minutes.

9. After ten minutes remove foil, place 6 pats of butter on the top, and place in oven uncovered. Cook for another ten minutes and remove when peaks are browned.

10. Sit for five minutes and serve. XD Enjoy.

~Brittany

Recipe of the Day

Cool and creamy mini lemon meringue pies. You could also use this recipe as one pie.
http://www.foodnetwork.com/recipes/food-network-kitchens/little-lemon-meringue-pies-recipe/index.html

~Brittany

Chicken a la King (My Way)

Ok, for all of you who love a simple easy meal this is it. :)
There are two ways that I have done this meal.
1. You can use left overs
2. Or you can make it from scratch, which is how I did the one tonight.

Using leftovers:
Preheat oven to 350
Get a big casserole dish, no need to spray it or anything. Get out any chicken you have left over from a meal, cut it into small cubes and put into casserole dish. Then get any left over rice you may have and add that to the meat.
Get out one to two cans of cream of chicken soup(concentrated) depending on how much you want to make. Add a can of water per can of soup.
Cut up any left over onion, celery you may have and add that as well. Also add peas and corn, as much as you like.
Optionally add a cup of Montery jack cheese or your favorite kind.
Then take a big spoon and mix it all together and then spread flat in the pan.
Either cover with a light coating of bread crumbs or cheese.
Cover with foil and place in the oven for 20 to 30 minutes until bubbling.
Place aside to sit for ten minutes before serving.

From scratch!!
Preheat oven to 400
Place 4 frozen boneless chicken breast in a baking dish.
Drizzle a little olive oil, sprinkle with pepper, salt, garlic, and any herbs you choose. I use herbe de province.
Then place the chicken in the oven for about 30 minutes or until cooked through(no pink).
While the chicken is cooking, prepare the rice.
I use a rice cooker but feel free to make it however you want and is easiest for you. You want to have about six cups of cooked rice.

To make the cream of chicken sauce, get a big sauce pan and put about 6 cups of milk in the pan and heat on low. Add a cup of margerine or butter, some pepper and garlic, and two cubes of chicken bouillon. Stir until chicken cubes and butter is all mixed in with the milk. Then start to slowly sprinkle some flour into the milk and stir with a whisk until the mixture starts to thicken. Continue to whisk mixture for a minute then turn off and set aside.

Turn oven down to 350
Once chicken is finished mix rice, and cut up chicken together. Add any veggies you like, I added corn, peas, celery, and onion. A cup of your favorite cheese is optional, i recommend montery jack. Then mix together with the sauce and spread flat. Poke holes in casserole and spread a 1/2 cup of milk on the top till it seeps into the wholes.

Cover with cheese or bread crumps, foil wrap and place in the oven for 20 minutes or till bubbling. let stand for 10 minutes before eating.

The biscuits were my rendition of a betty crocker baking powder biscuit recipe.
Preheat oven to 400

2 cups flour
3 teaspoons Baking powder
1 teaspoon salt
1 tablespoon sugar
mix these dry ingredients together
I supstitute shortening for margerine and whisk in a 1/2 cup of that to the dry mix. Stir until fine crumbles then mix in milk till a soft dough. Instead of folding and letting rise, I drop the dough into a twelve cupcake holder and bake for ten minutes till golden brown.  Make sure you butter and flour the cupcake pan before you drop the mix in.
Simple and easy.

~Brittany

Here is a recipe I found streaming on facebook. I think it looks totally scrumptious and easy, so give it a shot!!!

http://www.verybestbaking.com/recipes/144610/Easy-No-Bake-Butterfinger--Peanut-Butter-Pretzel-Bars/detail.aspx

~Brittany

Recipe of the Day

Check out this awesome recipe I just found for Paula Deen's Lemon Cake. If you have the gusto give it a shot! Looks soooo Yummy! :)

http://www.foodnetwork.com/recipes/paula-deen/paulas-lemon-cake-recipe/index.html

~Brittany

My Meat Loaf Recipe

Ok, To start off this new blog of mine I will share with you the amazing recipe for Venison Meatloaf I just made tonight.

First, defrost approx three pounds of Venison meat. I cook for a big family and like left overs so you can adjust for smaller portions.

You could also try this recipe with ground beef, I just prefer the lean venison meat since I am health conscious.

Instead of just using regular bread crumbs, I used a sleeve of Garlic butter crackers also. I ground them up so they were still a little chunky, mixed in about a half cup of the regular bread crumbs. Then add that to the bowl with the meat.

Get out the milk, I used 1% but you can use any kind you prefer. I put about a cup of milk in the bowl as well. 1/4 cup of Italian Dressing. 1/4 cup of Ketchup.

I then put my favorite seasonings. I use Herbe de Province, which is a french mix of dried herbs. Just use anything you like best preferably rosemary and thymn. I put two heavy pinches. 2 teaspoons of black pepper. and lastly 2 teaspoons of Garlic powder.

Preheat the oven to 400 degrees.

Take your hands, wash them, and begin to fold all the ingredients together. Place the meat loaf in a baking pan, no need to spray the bottom. Make sure it is not flattened down. Cover with foil and place in the oven. Set time for 15 minutes

Get a beef boullion cube, place it in a cup of warm water for a few minutes until able to stir into a thick broth. When timer goes off, take  broth and pour over the top of the meat loaf, then cover and place back in the oven for another 15 minutes.

When timer goes off take foil off, then spoon the drippings, which should be thick like gravy and spread them over the top of the meat loaf. Then shake a light covering of bread crumps over the top of the meat loaf. Pour a half cup of water on the bottom of the pan then place back in the oven uncovered for another twenty to thirty minutes until meat is thoroughly cooked.

My Mother said, " This is the best meatloaf I have ever had, go jot down the recipe before you forget. Super moist."  And for her to say that about Venison meat is amazing!!!

Good luck on your trials, let me know what you guys think and if you have any questions don't hesitate to comment.

~Brittany