Tuesday, November 29, 2011

Bloomin' Bread

'Bloomin' Bread'
Source: The Girl Who Ate Everything via Pinterest


1 unsliced loaf sourdough bread
12-16 ounces Monterey Jack cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds


1. Heat oven to 350 degrees.
2. Cut the bread lengthwise and width-wise without cutting through the bottom crust.

3. Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.

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Wednesday, November 23, 2011

Easy Crab Melts

'Crab Melts'
Source: Adapted from Taste of Home


1 can (6 ounces) crab meat, drained, flaked and cartilage removed
3 tablespoons mayonnaise
5 teaspoons minced celery
1 tablespoon minced green onion
2 English muffins, split
1 cup shredded cheddar cheese


1.In a small bowl, combine the crab, mayonnaise, celery and onion. Toast muffins in a toaster until they're lightly toasted (or you can place them on a greased baking sheet and broil them for 3-4 minutes) 

2. Spread each muffin half with crab mixture. Top cheese and broil until bubbly.

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Wednesday, November 16, 2011

Homemade Chicken Noodle Soup (From Scratch!)

'Homemade Chicken Noodle Soup (From Scratch!)'
Source: Food Network

~Stock Ingredients~

1 whole chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved  
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns

~Stock Directions~

1. Place the chicken and vegetables in a large stockpot or dutch oven, over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak.

2. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

3. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Discard the vegetables.

4. Use the stock immediately OR if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

~Soup Ingredients~

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, sliced
2 celery ribs, chopped
4 fresh thyme sprigs
1 bay leaf
2 quarts of above chicken stock
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Salt and ground black pepper

~Soup Directions~

1. Place a soup pot or dutch oven over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.

2. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.


Tuesday, November 15, 2011

Sweet & Salty Pretzels

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'Sweet & Salty Pretzels'
Source: Pinterest


1 bag of mini pretzels
1 bag of Hershey's Kisses (you can use any kind you like)
1 bag of M&M's


1. Heat oven to 275
2. Line up pretzels on a large baking sheet. Place one Hershey's Kiss on the center of each pretzel
3. Bake for 3 minutes...just enough to soften the kiss, but not melt it
4. Remove from oven and immediately press on M&M into the center of each kiss. Place in the fridge and allow to cool completely.

Wednesday, November 9, 2011

Biscuit Baked Eggs

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'Biscuit Baked Eggs'
Source: Pinterest


1 tube refrigerated biscuit dough (I used Grands!)
8 eggs (or however many you want to make)
1/2 cup real bacon bits
1/2 cup shredded cheddar cheese
1 tablespoon dill weed (my personal preference. Substitute any spice you like)
salt & pepper to taste


1. Heat oven to 400.

2. Lightly spray a standard-sized muffin tin with nonstick cooking spray. 

3. Open the biscuit dough and press one biscuit round into each muffin cup. To be sure there is room for the eggs, make a deep well in your dough by pressing the biscuit all the way up the sides of each muffin cup.

4. Crack an egg into each biscuit, top with bacon bits, cheddar, dill weed, salt and pepper. 

5. Bake for 14-17 minutes. To ensure the center of your egg stays soft-cooked, remove the biscuits from the oven as soon as the edges begin to turn golden brown.


Monday, November 7, 2011

Hawaiian Baked Ham and Swiss Sandwiches

'Hawaiian Baked Ham and Swiss Sandwiches'


1 12 pack of King's Hawaiian Original Rolls
1 lb. deli ham, shaved
1 lb. Swiss cheese, thinly sliced
1 1/2 sticks butter
3 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
3 teaspoons of poppy seeds 
1 onion, chopped


1. Heat oven to 350. Melt butter and mix in mustard, Worcestershire sauce, onion and poppy seed. Simmer for several minutes.

2. Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves in tact).

3. In a greased 9x13 pan, place bottom half of rolls and spread 1/3 of the onion mixture over the bottom of the rolls followed by the ham and cheese.

4. Replace the tops of the rolls and spread the remaining onion mixture over top. 

5. Cover and bake for 15-20 minutes and, once finished, separate for serving.

Tuesday, November 1, 2011

Mexican Rice Bowl with Fried Egg

'Mexican Rice Bowls with Fried Egg'
Source: Cassie Craves


1 cup white or brown rice
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
1 can corn, drained
1 can black beans, rinsed and drained
1 can chopped green chilies (4 oz)
1/2 cup salsa
1/2 cup shredded pepper-jack cheese
Salsa, sour cream, avocado, chopped cilantro for serving, if desired
(I did not desire...I despise cilantro)


   1. Cook rice according to package directions. Stir in chili powder, cumin, salt and pepper, corn, black beans, green chilies, salsa and shredded cheese; set aside and keep warm.

2. Fry eggs to desired doneness. Top each serving of rice with a fried egg and any desired toppings.

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