Friday, December 30, 2011

Turkey Cranberry Monte Crisco

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'Turkey Cranberry Monte Crisco'
Source: Paula Deen


8 slices bread (potato bread, challah, or any other soft bread)
1 cup fontina cheese, grated
8 slices cooked turkey breast
1/2 cup whole cranberry sauce
1 cup baby arugula leaves
3 eggs
1/3 cup milk
pinch nutmeg
2 tablespoons butter


1. Lay the 4 slices of the bread out on a cutting board. On each slice, place 2 tablespoons of the fontina, followed by 2 slices of the turkey, and 2 tablespoons of the cranberry sauce.

2. Equally divide the arugula leaves and place on next layer. Top with the remaining fontina and remaining bread slices. Press down firmly on sandwiches to seal in the filling.

3. In a medium bowl, beat the eggs, milk, and nutmeg. In a large skillet over medium heat, add the butter.

4. Dip each sandwich into the egg mixture coating both sides. When butter is melted in skillet, add the sandwiches and cook until golden brown. Flip sandwich and repeat with other side, adding more butter if necessary.

5. Remove from pan, drain on paper towels, and let sit for a few minutes. Cut in halves and serve.


Thursday, December 29, 2011

Banana Pie Cups

'Banana Pie Cups'
Source: A women's magazine...or maybe a cooking one?


Crushed vanilla wafers
Vanilla pudding
Ripe bananas; sliced
Whipped topping


1. Crush vanilla wafers in a plastic bag and spoon about 1/3 cup into the bottom of a glass.

2. Pour vanilla pudding over top wafers (I found it easiest to put the pudding into a plastic bag, snip the corner and squeeze it you a bit more control and it's less messy).

3. Top pudding with sliced bananas, then refrigerate if not serving immediately.

4. Once ready to serve, top bananas with whipped cream (I use Cool Whip, so I do the plastic bag trick again for a neater appearance. Or you can use canned whipped cream).

Wednesday, December 28, 2011

Slow Cooker Italian Beef

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'Slow Cooker Italian Beef'
Source: Some random cookbook from the library


3 lb. Beef Chuck Roast or Sirloin
 1 onion, quartered
 1/2 tsp. Salt
 1/2 tsp. Pepper
 1 can can Beef Broth (14 oz)
 1 pkg. Good Seasons Italian salad dressing
 1 envelope dry Au Jus mix
 1/2 jar Pepperoncini Peppers and juice (from 16 oz jar)


1. Place meat and the onion in a 5-6 quart slow cooker.
 2. Mix together salt, pepper, broth, salad dressing, and Au Jus mix in a medium bowl. Pour over meat.
 3. Add peppers and juice.
 4. Cover and cook on LOW for 6 to 7 hours.
 5. Remove meat from cooker and slice or shred.
 6. Place meat, peppers, and onions on burger bun or slice of bread for open faced sandwiches.
 7. Ladle juice over top.

Tuesday, December 27, 2011

Overnight Tex-Mex Egg Bake

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'Overnight Tex-Mex Egg Bake'
Source: Betty Crocker


12 oz pork sausage (I used pre-cooked crumbles)
5 cups frozen southern-style hash brown potatoes (from 32-oz bag)
1 can (4.5 ounces) chopped green chiles, undrained
 3 cups shredded Colby-Jack cheese (12 oz)
 6 eggs
1 1/2 cups milk
1/4 teaspoon salt
 1 cup salsa


1. Spray 13x9-inch glass baking dish with cooking spray.

2.  Spread frozen potatoes in baking dish. Sprinkle with sausage, green chiles and 1 1/2 cups of the cheese. (If you're not using the pre-cooked stuff, then cook your sausage in a skillet first, breaking it up till it's no longer pink...about 8-10 minutes),

3. In medium bowl beat eggs, milk and salt until well blended. Pour over potato mixture. Sprinkle with remaining 1 1/2 cups cheese. Cover and refrigerate at least 8 hours but no longer than 12 hours.

4. IN THE MORNING: Heat oven to 350°F. Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean. Let stand 10 minutes. Cut into squares. Serve with salsa, chopped green onions, and sour cream if desired.

Monday, December 26, 2011

Overnight French Toast

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'Overnight French Toast'
Source: Alaska Mom


1/4 cup (4 tablespoons) butter, melted
3/4 cup packed light brown sugar
10 slices of thick-cut french bread
8 eggs, slightly beaten
1 cup milk
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup pecans, measured then chopped
maple syrup and/or powdered sugar for topping (optional)


1. In a small bowl, combine melted butter and brown sugar. Pour on the bottom of a greased 9×13 baking dish.

2. Arrange slices of bread in the baking dish, overlapping if necessary. Combine eggs, milk, vanilla extract, cinnamon, ginger, and salt in a bowl and pour evenly over bread slices. Sprinkle chopped pecans over bread slices.

3. Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.

4. In the morning, take the baking dish out of the refrigerator and let sit on the counter for at least 10 minutes – while you preheat your oven to 350 degrees. Bake for 30-35 minutes. If the top starts browning too quickly, place a piece of aluminum foil loosely over the top of the pan for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked, but don’t dry it out completely.

5. Remove from oven and let cool slightly before serving. Serve with maple syrup and/or powdered sugar, if desired.

Saturday, December 24, 2011

Chicken Florentine Puffs

'Chicken Florentine Puffs'


2 sheets puff pastry, thawed and rolled out
2 cups cooked chicken, cubed or shredded
1 (10oz) pkg. frozen chopped spinach, thawed and liquid squeezed out
1 roasted red pepper, diced (I got mine fro a jar)
4oz cream cheese, softened
1c Gruyere, grated
2-3 Tbsp fresh basil (or 2 tsp dried)
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1 egg
1 Tbsp water


1. Heat oven to 350.

2. In a large bowl, combine chicken, spinach, red pepper, cream cheese, Gruyere, basil, garlic powder, salt, and pepper. Toss until well combined and cream cheese is completely mixed in. (I found it was easiest to just use my hands, like when you mix up ground beef for burgers).

3. Make an egg wash by beating egg with water.

4. Roll out puff pastry. Slice each sheet into 4 pieces making 8 squares total. Divide filling among the 8 squares, placing the filling in the center. Brush the edge of one half of each pastry with egg wash and fold in half diagonally to form a triangle. Press down the edges with a fork to seal.

5. Brush the top of the each puff with egg wash. Make 2-3 small slits in the top to allow steam to escape during baking.

6. Place puffs on two baking sheets lined with parchment or foil sprayed with nonstick spray. Bake at for 15-18 minutes, or until golden. Keep an eye on them to prevent over-browning or burning.

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Thursday, December 22, 2011

Slow Cooker Maple Sage Pork Roast

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'Maple Sage Pork Roast'
Source: Betty Crocker


2-3 lb boneless pork shoulder roast
2 tablespoons maple syrup
1 clove garlic, finely chopped
2 teaspoons dried sage
1/2 teaspoon beef bouillon granules
1/2 cup water
2 cups 1 1/2-inch cubes peeled butternut squash
2 cups baby-cut carrots, cut in half lengthwise
2 small onions, cut into wedges


1. Place pork in a greased 4-5 quart slow cooker.

2. In small bowl, mix syrup, garlic, sage, bouillon granules and 1/2 cup water; spoon over pork. Arrange squash, carrots and onions around pork.

3. Cover; cook on LOW heat 8 to 9 hours.

4. Remove pork from cooker and shred using two forks. Serve with vegetables.



All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Monday, December 19, 2011

Brie En Croute

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'Brie En Croute'
Source: Adapted from Food Network


1 tube of crescent rolls
1 tablespoon unsalted butter
1/2 cup pecans
1/8 teaspoon ground cinnamon
1 (8-ounce) wheel Brie
1/4 cup brown sugar
1 egg, beaten
Crackers, for serving (I used Town House)


1. Heat oven to 375.

2. In a saucepan, melt the butter over medium heat. Saute the pecans in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until pecans are coated well.

3. Carefully slice only the top of the rind off the Brie. Place the pecan mixture on top of the Brie and sprinkle the brown sugar over the mixture.

4. Unroll the crescent roll dough out on a flat surface and seal all perforations. Place the brie in the center of the dough. Gather up the edges of the dough, pressing around the brie and gather at the top. Gently squeeze together the excess dough and fold over.

5. Brush the beaten egg over top and side of the dough. Place the wrapped Brie on a cookie sheet and bake for 20 minutes or until pastry is golden brown.

6. Serve with crackers.


Monday, December 12, 2011

Breakfast Egg Melts

'Breakfast Egg Melts'
Source: Adapted from Real Simple


4 English muffins
olive oil
tomato slices
2 hard boiled eggs, sliced
shredded cheese (I used Monterrey Jack)
Chopped green onions
dill weed


1. Make Hard-Cooked Eggs.
2. Toast 8 English-muffin halves and place on a cookie sheet. Slice each egg into 4 (in half, then each half in half)
3. Drizzle each with olive oil (I like a lot), then layer on tomato slices, 2 egg slices per muffin, and a little shredded cheese. Sprinkle with green onions, dill weed, and salt.
. 4. Broil 5 minutes or until the cheese melts.

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All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife