Showing posts from May, 2022

Cheddar Cheese Quick Bread

*ingredients: °2 cups all-purpose flour °4 teaspoons baking powder °1 tablespoon sugar °1 1/2 tsp garlic powder °1/2 teaspoon salt °1 1/2 cups shredded cheddar cheese °1 cup milk °1 large egg °2 tablespoons butter *directions: Preheat oven 350° Grease/spraying loaf pan. In a large bowl, whisk together flour, baking powder, sugar, garlic powder, and salt. Stir in shredded cheese. Sit aside. In separate bowl, whisking milk, eggs, & butter. Add the liquid ingredients to a bowl of dry ingredients. Stir until smooth. Don't get overly confused. Spoon / pour into a loaf pan. Bake for 45-50 minutes. The top should be golden brown. Cool on wire rack. Removing loaf from pan, cut to slices & serve. Enjoy !


Ingredients °2 portions of bacon °three slices of white bread °100gm grilled chicken breast, sliced °1 tomato reduce into slices °1 slice Emmental cheese °2 lettuce leaves °1 teaspoon mayonnaise Directions Fry the bacon till done. Toast slices of white bread. Sliced ​ chicken breast & tomatoes. Butter 1 slice toast. On top of it is an Emmental slice, 1/2 chicken, a tomato tranche and lettuce leaf. Spread ½ teaspoon of mayonnaise on the next slice of toast and set the mayonnaise aspect at the lettuce. Repeat, omitting cheese and include bacon earlier than lettuce. Spread 1/2 of a teaspoon of mayonnaise at the final slice; Put the mayonnaise down. Cut the sandwich into quarters, securing every quarter with a toothpick. Enjoy!!!


Ingredients: 12 corn torillas 1.5 lb skirt steak 3 limes 1/2 cup orange juice 5 cloves garlic crushed 1 cup fresh cilantro chopped 1 jalepeno minced 1 onion diced 1 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons white vinegar 1/4 olive oil guacamole tomatilla salsa Directions: In a gallon size ziploc bag, combine orange juice, juice from 2 limes, crushed garlic, cilantro, salt, pepper, olive oil, jalapeno, and vinegar. Beat the steak with a kitchen mallet and then place it in the bag with the mixture. Make sure to seal the bag tightly. Squish the bag around to ensure that all of the meat is thoroughly covered in the marinade. Refrigerate for at least 2 hours. Heat a large griddle or grill with a little bit of canola oil to high heat. Remove the meat from the bag, wiping it of extra marinade. Cook over high heat for 3 minutes per side, until outside is starting to crisp and inside is cooked through. Remove the meat from the griddle and let it sit for at least 10 minutes before sl

Hamburger Steaks with brown gravy

The BEST recipe for Hamburger Steaks made from fresh ground beef with an easy, homemade brown gravy. Ingredients : Hamburger Steaks: 1 pound ground beef 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 2 tablespoons vegetable oil Brown Gravy: 1/4 cup pan drippings 1/4 cup flour 2 14-oz cans beef broth Salt & pepper to taste Instructions: Make the steaks: Crumble ground beef in a medium bowl and add salt, pepper, onion powder, and garlic powder; mix by hand until seasoning is evenly distributed taking care not to over-work the meat. Shape ground beef into four thin hamburger steaks (about 1/2 inch thick). Heat vegetable oil in a frying pan over medium-high heat. Once the pan is good and hot, cook steaks on each side for 4-5 minutes or until nicely seared. Remove steaks to a plate and set aside (do not worry if they are cooked through, they will finish cooking in the gravy). Make the gravy: Reduce frying pan temperature to medium. Pour off pa

BLT Pasta Salad

  Ingredients 12 oz rotini pasta, cooked 1/2 cup mayonnaise 3/4 cup ranch dressing 1 1/2 cup diced tomatoes 10 slices bacon, cooked and diced 1 cup shredded cheddar cheese 1/3 cup red onion, diced 1 cup chopped lettuce 1/2 avocado diced, optiona Instructions In a small bowl whisk together mayonnaise and ranch dressing, set aside. In a large bowl add the cooled pasta, tomatoes, bacon, cheese, red onion, lettuce and avocado. Pour the dressing over and toss to combine. Serve immediately. Notes If making this ahead of time add all ingredients except the lettuce and avocado and refrigerate. Right before serving, add the lettuce and avocado and toss to combine. source:

Mini Chicken Pot Pies

Ingredients 14 ounces Cream of Chicken Soup ¼ cup Chicken Stock 3 packages Crescent Rolls(you will have to seal the seams) 9 ounces frozen mixed vegetables, thawed 1 cup chicken, shredded . Instructions Preheat the oven to 400* Spray muffin tins with a non stick spray Lay the crescent roll dough out flat, pinch seams together Using a biscuit cutter, cut out 12 rounds from the dough In a large bowl, mix together the soup, thawed vegetables and the shredded chicken Spoon the filling into each muffin cup, do not overfill Using a pizza cutter, slice strips of dough and lay across the tops of the muffin cups Place in the oven and bake for about 18 minutes, until the top and sides are a light golden brown. If the top begins to brown too quickly, cover with aluminum foil and bake Let cool and use a knife to loosen from the muffin tins.