Cheddar Bacon Biscuits

Tonight I decided to make some of these little nuggets of delicousness....and boy was I pleased that I did!  It's not difficult to toss these together and really make your meal go from yum to WOW!  These are best served right from the oven, so when making them as part of a meal, make sure you do these last!  However, you can always use the wonderful invention, the Microwave to help you out if you need it! ;-)

Ingredients: 

- 2 Cups Flour
- 1 tsp. Baking Powder
- 3/4 tsp. Salt
- 1/4 Cup Butter Flavored Crisco
- 3/4 Cup Milk
- 4 Tablespoons Vegetable oil
- 1 Egg
- 1/2 Cup REAL Bacon bits (NOT the imitation kind!)
- 1/2 Cup Shredded Cheddar cheese

Directions:

1.  In a large bowl, whisk together your flour, baking powder, and salt.  Add in your Crisco, and using a pastry cutter, cut it into your flour.  You will see small chunks of the shortening mixed into the flour.  If you do not have a pastry cutter, you can use a fork and you'll be just fine.

2.  In a separate bowl, combine your milk, veggie oil, and your egg.  Whisk together.

3.  Now combine your wet and dry ingredients until well combined and you have a sticky dough.  Toss in your cheese and bacon and mix together until well combined.

4.  Preheat your oven at 375 degrees and grab your muffin tins.  This recipe will make 12 regular sized biscuits, or you can do like I did and make 6 LARGE biscuits.  Either is fine and the temp or cook time does not change.  Anyway, spray your muffin tin with a liberal amount of cooking spray. 

5.  Using a tablespoon, scoop your dough into each muffin compartment, trying to keep them even as possible.  You don't have to smooth your dough here, you're going for a rustic look!  Now place your muffin tin on a sheet pan and bake your biscuits for 20-25 minutes until they brown slightly on the top.  Use a spoon to scoop them out and serve WARM.

Here's the final product.....

The cheese is melted into the biscuit and the bacon has a smoky taste.  SO delicious and compliments any meal!  Enjoy!  

HAPPY HANUKKAH! Potato Latkes and Matzo Ball Soup

Happy Hanukkah everyone!  I hope that your holiday season has began wonderfully and that it will end the same way! 

This is the first year we've decided to celebrate the Festival of Lights and boy has it been fun!  My husband is Jewish on his father's side, and though we are not religious, we wanted our daughters to get a taste of part of their heritage.  Plus, who doesn't love 8 extra presents?! ;-) 

For our big Hanukkah meal, I decided to take a few chances and make some traditional Jewish foods.  On the menu.....English roast (we can't afford brisket!), latkes, matzo ball soup, and salad.  I was also going to make an apple dessert but somebody...ahem, my children...got into my apples before I could do that.  Oh well...maybe next time! 

So, anyway, here is my first experience with Hanukkah.....

RECIPE ONE:

Latkes

Ingredients:

- 1 bag Simply Potato hash browns, drained well. (I used the ones with onion and bell peppers for extra flavor!)
- 2 Eggs
- 1/2 to 1 cup Flour
- 1 tsp. Baking Powder
- Salt, Pepper, and Parsley to taste
- Vegetable oil for frying

Directions:

1.  Squeeze all the liquid from your hash browns that you can using either a paper towel or a clean dish towel.  Place them in a bowl.

2.  Toss in your eggs and seasoning.  Mix well. 

3.  Now toss in your flour and baking powder.  Depending on how wet your potatoes are, you may need just a 1/2 a cup or a full cup of flour.  Your potato mixture should appear dough like, not sloppy. 

4.  Now refrigerate for 20 minutes.  I find this helps the latkes come together better.  Or, I'm just making that up, but eh, it works for me!  Now heat the vegetable oil in your frying pan until it's hot.  Do this over medium high heat.  Take a handful of your potato mixture and make into a palm sized disc.  Place that into your oil.

5.  Now, this is important....leave it alone until it's ready to flip!  Do not be flip flopping all over the place or your latke will be oily and not done inside.  You'll know it's ready when it's easily slid around the pan and the one side is a beautiful golden brown.  Flip and brown the next side. 

6.  Remove and drain on a paper towel, sprinkling with some salt if you wish.  Eat warm and serve with sour cream if desired. 

Here's the final product....

RECIPE 2:

Semi-Homemade Matzo Ball Soup

Ingredients:

THIS, lol!

Follow the directions on the box and you'll be fine!  I jazzed my soup up by adding parsley to the matza and parsley, pepper, and red pepper flakes to the broth.   Here's a few photos of me just following the directions.....

Here's the final product.....

IT WAS AMAZING!  My oldest daughter ate so much soup I thought she may end up turning into one giant Matzo ball!  LOL! 

Whether you're Jewish or not, I recommend these recipes!  I've never had Matzo ball soup before this and lemme tell you, I am sad about all the years I've missed out on!  It was delicious!  Try these out tonight and HAPPY HANUKKAH! 

Meal Plan Monday 12/3 thru 12/9

Better late than never! ;-)

MONDAY
- Chicken Nuggets
- French Fries
- Salad

TUESDAY
- Hot Dogs
- Kettle Chips
- Fruit Salad

WEDNESDAY
- Leftovers

THURSDAY
- Baked Garlic Chicken
- Stuffing
- Corn
- Salad

FRIDAY
- Fish
- Macaroni and Cheese
- Broccoli
- Salad

SATURDAY
*My oldest daughter's having her 1st sleepover at our house!*
*Also...HAPPY HANUKKAH!*
- Make-Your-Own Mini Pizzas
- Salad
- Ice Cream Sundaes

SUNDAY
*Tonight is our big Hanukkah feast!*
- Roast
- Matzo Ball Soup
- Potato Latkes
- Fried Apples
- Salad

Broccoli Cheese Soup w/Ham

It's been getting a lot colder here lately so I've been in the mood for a nice hearty soup to warm my bones!  This one hit all the right spots and made a TON so I had enough for leftovers, lunch for work, AND a huge dish for my Mom, who is always happy to take advantage of me cooking too much, lol!  Try this recipe out tonight!  And remember, you can always easily freeze your leftovers!

Ingredients:

- 2 (16oz) pkgs of Frozen Broccoli
- 16 oz of Velveeta Cheese, cubed
- 4 to 6 potatoes, cut into cubes
- 2 small onions or 1 large onion, diced
- 3 cups of Ham, cubed
- 3 cans Cream of Celery soup
- 2 cans Cheddar Cheese soup
- 1 can Cream of Mushroom soup
- 6 to 7 cups of water

Directions:

1.  Cut up your potatoes, onion, and ham.  Toss into a large stock pot with your water and bring to a boil. You don't want your water to completely cover your veggies, but it should be a good amount.  I just eyeball it.  Allow to boil until your potato is cooked through.  While this is coming to a boil, cube your cheese so it's ready when you are.

2.  Once your potato is cooked, toss in your soups and lower your burner to medium heat.  Looks unappetizing now, but trust me, that will change!  Stir in and add some pepper if you want.  I also added a pinch of red pepper flakes, but just because I wanted to ;-)

3.  Now toss in your Velveeta chunks and stir until melted through.  Allow to heat about 5 more minutes, stirring occasionally.  Shut heat off and wait an additional 10 minutes with the lid on. 

Here's the final product.....

Creamy, cheesy, and amazing!  One of my favorite dishes!  Serve with croutons, crusty bread, or just as is!  Enjoy!

Meal Plan Monday 11/26 thru 12/2

Another week, another plan!

Here's what's on the menu for this week....

MONDAY
- Broccoli/Ham/Cheese Soup
- Bacon and Cheese Biscuits
- Salad

TUESDAY
- Leftovers

WEDNESDAY
- Breakfast Casserole
- Toast
- Fruit

THURSDAY
- Salisbury Steaks
- Mashed Potatoes
- Corn

FRIDAY
- Shrimp
- Crab Cakes
- Baked Macaroni and Cheese
- Salad

SATURDAY
- Baked Chicken Breast
- Stuffing
- Green Beans

SUNDAY
- Chipolte Beef Tacos
- Cheese Quesadillas
- Salad

Semi-Homemade Pumpkin Pie

This pie is called semi-homemade because I did not make the crust.  It is still a damn good pie though!  I suggest if you want the creaminess of homemade pumpkin pie, but, like me do not have the time to make your own crust, make this one!  It's simple, takes less than 10 minutes to whip up, and it's better than the frozen ones you buy at the grocery store!!!

Ingredients:

- 1 can PURE pumpkin puree (do not buy the already seasoned pumpkin...ugh!)
- 1 (14oz) can of Sweetened Condensed Milk
- 1 frozen Pie crust, defrosted
- 2 Eggs
- 2 tsp. Cinnamon
- 1/2 tsp. Ginger
- 1 tsp. Nutmeg
- 1/2 tsp. Salt
*NOTE:  This recipe makes 1 DEEP DISH Pumpkin pie.

Directions:

1.  Preheat your oven to 425 degrees and place your pie crust on a baking sheet.  Now toss your pumpkin puree into a large bowl and toss in your sweet milk.

2.  Now add your spices and your eggs.

3.  Mix together with a whisk, then switching over to a rubber spatula, scraping the sides of the bowl, until it's well combined.  Pour your mixture into your pie crust.

4.  Now, bake your pie crust at the 425 for 15 minutes.  After that time, turn the temperature down to 350 degrees and allow your pie to keep baking for 35-40 minutes.  Mine is almost always done at the 35 minute mark, but ovens vary.

5.  When you remove your pie, check it by inserting a clean butter knife into the center of the pie carefully.  If the knife comes out clean, it's done!  If not, place it back into the oven for a few more minutes.  Allow your pie(s) to cool for 2 hours at room temp before putting them into the fridge.

Here's the final product.....

Perfect!  Is there anything more Thanksgiving than pumpkin pie?!

HAPPY THANKSGIVING EVERYONE!!!!