About This Blog

I enjoy new recipes...especially those that are easy. I always look for two things in the ingredients - a short(er) list and ones that I normally have on hand anyway. So if you are looking for something new to serve...look here!

I can't promise that the recipes will all be easy or healthy, but I do promise to try to add a new one every now and then that I have already tried myself.

Visit my personal blog at www.take10withtricia.com.

Friday, September 11, 2009

Breakfast Sausage and Egg Casserole

Baking dish - medium Pyrex

- Cook about half a pound of sausage (or more) in a frying pan, set aside

- Use 5 - 7 slices of white bread, the crust removed, place in the dish

- Add a layer of cheese ( I prefer sharp cheddar) on top

- Add the sausage in a layer

- Add a mixture of six eggs and a cup of milk

- Lightly salt and pepper

- Add another layer of cheese

- Let it sit in the refrigerator overnight, take it out 20 minutes before baking

- Bake uncovered at 350 for 50 minutes

I have also used cooked ham on one half and sausage on the other.

Wednesday, September 9, 2009

Layer after Layer Lemon Pie

This is a great spring/Easter dessert. I think I got it out of the Kraft Foods Magazine.

1/3 cup strawberry jam
1 prepared graham cracker crust (9-inch)
4 oz. cream cheese, softened
1 tbsp. sugar
2 tubs (8 oz. each) cool whip
1 ½ cups cold milk
2 packages (4-serving size each) Jell-O Lemon flavor instant pudding

Spread jam on bottom of crust.

Mix cream cheese and sugar in bowl with wire whisk until smooth. Gently stir ½ tub of cool whip into cream cheese mixture.

Spread over jam.

Pour milk into large bowl. Add pudding mixes; beat with wire whisk 1 minute or until blended. Gently stir in remaining ½ tub cool whip.

Spread over cream cheese layer.

Refrigerate 4 hours or until set. Top with cool whip.

Tuesday, September 8, 2009

Pumpkin Bread

This is from my friend Amy. Her recipe is awesome!

Also, this recipe makes a LOT - 24 big muffins or 4 loaves in 7-1/2x3-1/2 inch pans. It's great to stock up the freezer.

1 cup softened butter
3 cups sugar
3 eggs
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
1 (16 oz.) can pumpkin
1 teaspoon vanilla
1 cup raisins (optional)
1 cup chopped pecans (optional)

Cream butter and sugar. Add eggs, one at a time, beating well. Combine dry ingredients. Add alternately with pumpkin to the creamed mixture. Stir in vanilla, raisins and pecans. Pour into lined muffin tins or greased and floured bread pans. Bake at 350 degrees (about 25 minutes for muffins, about 45 minutes for breads).

Friday, September 4, 2009

Perfect Hard-Boiled Eggs

So many people have trouble with this one that I just had to share the "recipe" I use. Andy has a cookbook called "Dad's Own Cook Book". I highly recommend it. Search for it on Amazon.

Place cold eggs in a saucepan or pot and cover with cold water. Bring the water to a boil, then reduce the heat to a simmer. Simmer for 12 minutes. Plunge the eggs immediately into cold water to stop the cooking process and to make them easy to peel.

I even put the eggs immediately under a cold faucet and add ice over them. Perfect eggs every time!

Thursday, September 3, 2009

Crock Pot Ham

No real recipe for this one. This is NOT the good southern way. This is quick and easy. Cut up potatoes and put in bottom of crock pot. Place already cooked boneless ham on top. Pour 2 cans of green bean juice over top (save green beans until later). Heat until potatoes are soft and ham is hot. Time will vary depending on size of ham. If ham is pre-sliced, it will overcook and get crispy...beware!! Dump green beans from the can on top close to serving time (if you add them too early, they will turn to mush). Leave until warmed. YUMMY.

Tuesday, September 1, 2009

Crock Pot Chili

Andy's Recipe:

2 lbs. ground beef
2 16-oz cans chili beans – undrained
2 14.5-oz cans chili style diced tomatoes – undrained
2 jalapeno peppers
1 large white onion - diced
2 cloves of garlic (or more/less to taste)
Cayenne pepper to taste
Chili powder to taste
½ cup water, for thinner chili
Carroll Shelby’s Chili Mix (in chili aisle in a brown box)
You may not need the mix if you have the following ingredients it contains:
· Packet masa flour (add only to thicken if necessary)
· Packet salt
· Packet cayenne pepper (Andy uses entire packet plus some more!)
· Packet of spices (ground chili peppers, masa flour, cumin, oregano, garlic, onion, paprika, and salt)

Brown the ground beef with the diced onion, garlic, chili powder, and one diced jalapeno pepper. Put ½ beef mixture in the crock-pot. Pour in one can of the chili beans and one can of tomatoes on top of mixture in crock-pot. Stir. Add the packet of spices from the Chili Mix and stir. Add rest of the beef mixture and cans of beans and tomatoes. Add salt, other jalapeno (sliced), and cayenne pepper to taste and stir. Cook all day on low. Add masa flour at end of day to thicken the chili if necessary, or add water for thinner chili. Serve with crackers, cheese, and sour cream.

Optional - Add macaroni for last hour. For hotter chili, use habanero peppers or more cayenne.