Friday, March 30, 2012

California Breakfast Casserole



'California Breakfast Casserole'

Ingredients

12 pre-cooked (frozen) breakfast sausage patties, thawed
2-3 sliced tomatoes
2-3 sliced avocados
12 eggs
1 cup milk
1 package frozen hash browns, thawed
1 cup shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
extra cheddar cheese for topping

Directions

1. Heat oven to 350. Layer the bottom of a greased 9×13 pan with sausage topped with tomatoes and avocado.

2. In a bowl, beat eggs and milk. Stir in all other ingredients. Pour hash and egg mixture over the sausage, tomatoes, and avocados.

3. Bake for 45-60 min or until well set. Top with extra cheddar right after pulling out of the oven so it melts all over the top. Top with salsa or sour cream.



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Thursday, March 29, 2012

Stuffin' Egg Muffins



'Stuffin' Egg Muffin'
Source: Kraft Recipes

Ingredients

1 package of chicken stuffing mix (6 oz)
12 eggs (or however many you want to make)
3 tablespoons of real bacon bits
1/2 cup shredded Colby & Monterrey Jack Cheeses

Directions

1. Heat oven to 400.

2. Prepare stuffing as directed on package, omitting the stand time. Press 1/4 cup stuffing onto bottom and up side of each of 12 muffin cups (or however many you need) sprayed with cooking spray, forming 1/4-inch rim around top of cup.

3. Add 1 egg to each cup. Top with bacon and cheese.

4. Bake 15-17 min. or until yolks are set. Let stand 5 min. before serving.



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Wednesday, March 28, 2012

Artichoke Bruschetta



'Artichoke Bruschetta'
Source: Taste of Home

Ingredients

1 jar marinated artichoke hearts, drained and chopped (6-1/2 ounces)
1/2 cup grated Romano cheese
1 plum tomato, seeded and chopped
1/3 cup finely chopped red onion
1/3 cup fresh baby spinach, finely chopped
5 tablespoons mayonnaise
1 garlic clove, minced
1 loaf French baguette bread


Directions

1. In a large bowl, combine the first seven ingredients. Cut baguette into 1/2 inch thick slices slices; top with artichoke mixture.
  
2. Place on ungreased baking sheet. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned.

***PRINT RECIPE***


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Tuesday, March 27, 2012

Berry Cheesecake Parfaits



 'Berry Cheesecake Parfaits'
Source: Kraft Recipes

Ingredients

1 package of cream cheese (8 oz)
1 1/2 cups cold milk
1 package Vanilla pudding (3.4 oz)
1 1/2 cups thawed cool whip, divided
24 vanilla wafers, coarsely chopped
1 1/2 cups mixed blueberries and strawberries

Directions

1. Beat cream cheese in medium bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup COOL WHIP.

2. Layer half each of the wafers, berries and pudding mixture in 8 parfait glasses. Repeat layers.

3. Top with remaining COOL WHIP.    

**To make it a little easier and less messy, I put the pudding mixture into a large plastic bag, snipped off a corner, and piped it into the cups**

***PRINT RECIPE***


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Monday, March 26, 2012

Mint Brownie Grasshopper Pie in a Jar



'Mint Brownie Grasshopper Pie in a Jar'

Ingredients

1 box fudge brownie mix, plus ingredients on box
1/4 to 1/2 cup Andes Mints, chopped
1 container Cool-Whip
7 ounce jar marshmallow fluff
1 teaspoon peppermint extract
green food coloring
wide-mouthed canning jars, 1/2 pint size

Directions

1. Prepare brownies as instructed on package in a 9 x 13 baking dish, mixing in Andes mints.

2. After brownies have cooled completely, remove from pan and crumble into a large bowl (I only crumbled half the pan since I only made two jars. The rest of the brownies I ate on their own). Press the crumbled brownie mixture inside of your canning jars, along the bottom. Place in freezer for approximately 15 minutes.

3. In the meantime, mix together your marshmallow fluff, cool-whip and peppermint extract. Add green food color until desired shade is reached (I needed about 15-20 drops).

4. Spread filling mixture inside jars and freeze, approximately two hours.

5. Just before serving, top with whipped cream, chocolate syrup, and chopped Andes mints.

Makes approximately 6 jars.

***PRINT RECIPE***


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Friday, March 23, 2012

Panko Zucchini and Fried Egg Stacker



'Panko Zucchini and Fried Egg Stacker'
Source: Adapted from BS in the Kitchen

Ingredients

1/2 cup panko bread crumbs
salt and pepper
1/4 cup Parmesan cheese
1/4 cup flour
5 eggs
1 tomato
fresh chives
8 slices of zucchini
mozzarella ball
vegetable oil

Directions

1. Set oven to broil. Get three shallow dishes. In the first one goes the flour, the second goes one beaten egg, and in the third mix together the panko, Parmesan, salt and pepper (to taste). Heat oil in a large skillet over medium heat.

2. Slice zucchini into 1/2 in thick slices. Dip 8 slices first into flour, then into the egg, then cover completely in panko.

3. Place panko covered zucchini slices into the pan, sliding them around until the bottoms get a good coating of oil. Cook until both sides are golden brown (2-3 minutes per side).

4. Meanwhile, cut tomato and mozzarella ball into four slices. Lightly salt each slice of tomato and top with mozzarella. Place on a foil lined baking sheet and broil until cheese starts to soften, but not melt completely (about 2 minutes). Remove and set aside.

5. Once zucchini slices are browned on both sides, transfer to a plate and cover with foil to keep warm. Prepare your 4 eggs however desired (poached, sunny-side up, over easy).

6. Place 4 zucchini slices on a plate, forming a square. Top with 2 slices of the tomatoes and mozzarella and 2 of the eggs. Sprinkle with fresh chives, salt and pepper.



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Thursday, March 22, 2012

Irish Cream Chocolate Mousse



Source: Kraft Recipes

Ingredients

1 package instant chocolate pudding
1-1/4 cups cold milk
1/4 cup Irish cream liqueur (or coffee creamer)
2 cups thawed cool whip, divided
1/2 cup fresh raspberries

Directions

1. With a whisk, beat pudding mix, milk and liqueur in medium bowl 2 minutes. Stir in 1-1/2 cups cool whip. 

2. Spoon into dessert dishes. Refrigerate 20 minutes.

3. Top with remaining cool whip and berries.



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Wednesday, March 21, 2012

Chicken Salad Panini



'Chicken Salad Panini'
Source: Kraft Recipes

Ingredients

2 1/2 cups chopped cooked chicken breast
1/4 cup mayonnaise
2 Tablespoons bacon bits
1 green onion, thinly sliced
2 Tablespoons ranch dressing
8 slices bread
1 tomato, cut into 8 thin slices
4 slices of cheese

Directions

1.  Mix chicken, mayo, bacon, onions and dressing; spread onto 4 bread slices. Top with tomatoes, cheese and remaining bread.

2. Cook in preheated grill pan or panini maker sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides.



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Tuesday, March 20, 2012

Bacon Guacamole Grilled Cheese Sandwich

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'Bacon Guacamole Grilled Cheese Sandwich'
Source: Closet Cooking

Ingredients
2 slices bacon
2 slices sour dough bread
1 tablespoon butter, room temperature
1/2 cup jack and cheddar cheese, shredded
2 tablespoons guacamole, room temperature
1 tablespoon tortilla chips, crumbled (optional)

Directions

1. Cook the bacon until crispy and set aside on paper towels to drain (or use pre-cooked bacon).

2. Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered side of one slice of bread followed by the guacamole, bacon, tortilla chips, the remaining cheese and finally top with the remaining slice of bread with the buttered side up.

3. Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.

***PRINT RECIPE***


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Monday, March 19, 2012

Turkey and Gravy Open Faced Sandwiches



'Turkey and Gravy Open Faced Sandwiches'

Ingredients

5 slices of bacon
1 small onion, chopped
2 tablespoons all-purpose flour
1 1/4 cups milk
1 1/4 cups low-sodium chicken broth
1 1/4 cups grated muenster or Monterrey jack cheese
Kosher salt and freshly ground pepper
4 thick slices white bread
Dijon mustard, for spreading
1 tomato, sliced
3 cups shredded or sliced roast turkey or rotisserie chicken
1/4 cup chopped fresh parsley

Directions

1. Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon fat from the skillet.

Make the gravy:

2. Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the flour and cook, stirring, 1 more minute.

3. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper.

4. Arrange the bread on a parchment or foil-lined baking sheet. Spread each slice with mustard, then drizzle with some of the gravy and top with the sliced tomato.

5. Toss the turkey with the remaining gravy in the skillet. Divide the turkey evenly among the bread slices, then sprinkle with the remaining 1/4 cup cheese.

6. Broil until golden, about 2 minutes. Use a pancake spatula to carefully transfer to plates.
Crumble the bacon over the sandwiches; sprinkle with the parsley. Enjoy!

***PRINT RECIPE***


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Friday, March 16, 2012

Mexican Baked Eggs

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'Mexican Baked Eggs'

Ingredients

2 cups defrosted frozen shredded hashbrowns
1 cup shredded cheddar cheese (4oz)
1/2 teaspoon taco seasoning
4 eggs
salt and pepper

Directions

1. Heat oven to 375. Combine hashbrowns and cheese in a medium bowl. Sprinkle with taco seasoning; toss to mix.

2. Divide mixture evenly among 4 greased 1-cup ramekins; press against bottoms and up along the sides. Place on a baking sheet and bake for 10 minutes.

3. Remove from oven and carefully break and slip an egg into each potato nest. Bake until white are set and yolks begin to thicken, but are not hard...about 10-15 minutes. Sprinkle with salt and pepper.



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Thursday, March 15, 2012

Sweet Maple Sausage Gravy

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'Sweet Maple Sausage Gravy'

Ingredients

2 tablespoons olive oil
1/2 cup pureed onion (1 whole small)
12 oz. package breakfast sausages (your favorite kind)
1/4 cup all purpose flour
1/8 teaspoon cayenne pepper
3/4 cup half & half
1/2 cup milk
1/4 cup maple syrup
salt & pepper, to taste

Directions

1. Saute pureed onion and breakfast sausage in large skillet over medium heat with olive oil until meat has browned completely. As the meat cooks, be sure to break apart into smaller pieces (do this if you're using ground sausage).

2. Sprinkle in flour and cayenne pepper. Stir to moisten flour and cook for 1 minute. Pour in milk and half & half. After a minute or two, gravy should start to thicken. Once it has thickened remove from heat, stir in maple syrup and salt & pepper to taste.

3. Serve over warm biscuits



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Wednesday, March 14, 2012

Sausage Stuffed Crescents

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'Sausage Stuffed Crescents'
Source: It's what I had available

Ingredients

1 tube of crescent rolls
1 box of frozen sausage links
(I use Banquet, in the yellow box. There's 10 per box)
maple syrup

Directions

1. Heat oven to 375.Warm sausage in the microwave for 20-40 seconds (depending on how many you're making).

2. Unroll the crescents and separate triangles. Place one sausage link at the base of each triangle and roll up as usual. Place on a greased baking sheet and bake 7-9 minutes, or until crescents are golden brown.

3. Top with maple syrup.



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Tuesday, March 13, 2012

Twinkie Pudding Pie

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'Twinkie Pudding Pie'

Ingredients
(These are the original directions. Split ingredients in half to make an 8x8 batch)

1 box of Twinkies
2 3.9 oz boxes Instant Vanilla Pudding
3 1/2 cups milk
20 oz can crushed pineapple, drained
Cool Whip, cherries, and sprinkles for garnish

Directions

1. In a large bowl, whisk together both packages of pudding mix and milk for 2 minutes. Place bowl in the refrigerator to set.

2. Unwrap Twinkies and split lengthwise. Line a 9×13 pan with the Twinkies, cream side up. There should be exactly enough to line the entire pan.

3. Remove pudding from refrigerator and spread over Twinkies. Top with drained pineapple. Cover with plastic wrap and refrigerate for several hours.

4. Serve topped with Cool Whip, sprinkles and a cherry.

***PRINT RECIPE***


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Monday, March 12, 2012

Spinach and Artichoke Dip Stuffed Mushrooms

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'Spinach and Artichoke Dip Stuffed Mushrooms'

Ingredients

2 tablespoons oil
6-8 medium sized portobello mushrooms, stems and gills removed
1 container of spinach artichoke dip
(Here's his dip recipe if you want to make your own)
1 tablespoon oil
1/2 cup panko bread crumbs
1/4 cup grated Parmesan

Directions

1. Heat oven to 450. Brush the mushrooms with oil and roast on a baking sheet with the inside facing up until tender, about 10-15 minutes. 

2. Meanwhile, if making your own dip, do so now. Mix together the oil, breadcrumbs and Parmesan in a small bowl.

3. Divide the spinach artichoke dip between the mushrooms and sprinkle with bread crumbs. Roast until the filling is hot and the breadcrumbs are golden brown, about 10 minutes.

***PRINT RECIPE***


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Friday, March 9, 2012

Salmon Eggs Benedict with Dill Bearnaise Sauce

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'Salmon Eggs Benedict with Dill Bearnaise Sauce'

Ingredients

1 packet of Bearnaise mix
(1 cup of milk and 1/4 cup of butter needed for the sauce)
4 eggs
1 tablespoon fresh dill, plus more for garnish
8 ounces smoked salmon lox
4 English muffins, split in half, toasted

Directions

1. Prepare Bearnaise mix according to package directions in a small saucepan. Once sauce has thickened stir in tablespoon of fresh dill.

2. Heat a greased skillet over medium. Crack 4 eggs into heated pan and cover. Lower heat to low-medium and cook for 3 minutes (4-5 minutes if you prefer a more cooked yolk).

3. While eggs are cooking toast English muffins. Top muffins with desired amount of salmon, then top each with one egg. Spoon Bearnaise sauce over each muffin and garnish with remaining dill.

***PRINT RECIPE***


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Thursday, March 8, 2012

Dolly's Dixie Stampede Creamy Vegetable Soup

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'Dolly's Dixie Stampede Creamy Vegetable Soup'
Source: Food.com

Ingredients

3 tablespoons margarine
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon corn syrup
3 tablespoons all-purpose flour
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2 cup chicken broth
1 1/2 cups water
3/4 cup finely chopped cooked vegetable
(I bought a can of mixed veggies and chopped them)
1 pint of heavy cream
chopped fresh parsley

Directions

1. In a 3-quart sauce pot, melt margarine on medium heat. Add onion, garlic, and corn syrup. Simmer 1 minute. Do NOT brown.

2. Add flour, white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes.

3. Add half-and-half. Simmer until desired consistency. Stir constantly - do NOT bring to boil
Garnish with chopped parsley and serve.

***PRINT RECIPE***


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Wednesday, March 7, 2012

Fried Green Tomato BLT

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'Fried Green Tomato BLT'
Source: Living in the South

Ingredients

2 firm green tomatoes, sliced 1/4 inch thick 
2 cups vegetable oil, for deep-frying
1 cup buttermilk (regular works fine too)
2 cups self-rising flour
2 tablespoons black pepper
Salt
4 slices of bread (your preferred type)
6 strips of cooked bacon
Lettuce
Mayonnaise
**Optional remoulade sauce in place of Mayo)

Directions

1. In a large skillet, fry your bacon (if you're using pre-cooked bacon, which I recommend, then just heat it in the microwave for 10-15 seconds). Set aside.

2. Lay sliced tomatoes out on a paper towel and sprinkle with salt. Heat the oil in a deep skillet over medium-high heat.

3. Place the buttermilk (or regular milk) in a shallow dish. In another shallow dish mix together the flour and the pepper. Dip the tomato slices first in the buttermilk, then coat both sides in the flour mixture. Fry until golden brown on both sides (about 2-3 minutes per side). Remove from pan and place on a paper-towel to drain.

4. Toast your bread and smear both sides with mayo (or remoulade sauce). Top with lettuce, 3 strips of bacon and two slices of fried tomatoes. Enjoy!



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Tuesday, March 6, 2012

Praline-Pecan French Toast

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'Praline-Pecan French Toast'
Source: My Recipes

Ingredients

 loaf of French bread
1 cup firmly packed light brown sugar
1/3 cup butter, melted
2 tablespoons maple syrup
3/4 cup chopped pecans
4 large eggs, lightly beaten
1 cup milk
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions

1. Heat oven to 350. Cut 10 slices of bread each 1 inch thick. 

2. Stir together brown sugar, melted butter, and maple syrup; pour into a lightly greased 13- x 9-inch baking dish.


3. Whisk together eggs, milk, sugar, cinnamon, and vanilla. Arrange bread slices in the baking dish and sprinkle with pecans; pour egg mixture over bread.


4. Bake 35 to 37 minutes or until golden brown. Serve immediately.


***PRINT RECIPE***



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Monday, March 5, 2012

Baked Monte Cristo Sandwich

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'Baked Monte Cristo Sandwich'

Ingredient

1 egg
1 teaspoon water
All-purpose flour
1/2 of a package of Puff Pastry (1 sheet), thawed
8 thin slices deli ham
4 slices Swiss cheese
Confectioners' sugar
Maple syrup

Directions

1. Heat oven to 400. Beat the egg and water in a small bowl with a fork.

2. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Cut into 4 equal squares. Brush the edges of the pastries with the egg mixture.

3. With a corner of one pastry facing you, place 2 slices ham and 1 slice of cheese on the bottom half of the pastry. Fold the back corner of the pastry up over the filling to form a triangle and press the edges to seal. Crimp the edges with a fork. Repeat with the remaining pastries.

4. Brush the tops of the pastries with the egg mixture and place onto a greased baking sheet. Bake for 20 minutes or until pastries are golden brown.

5. Sprinkle with confectioners' sugar and serve with the maple syrup.

***PRINT RECIPE***



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