Bacon & Egg Enchiladas...Share Worthy

I have made this dish once before...liked it...tried it again on the family for Mother's Day brunch this year.

Bacon & Egg Enchiladas
12 slices of bacon (just cook up a whole pound...you know you'll have to sneak a piece)
10 eggs
1/2 cup milk
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
2 cans (10oz each) red enchilada sauce
10 flour tortillas (8 inch diameter)
2 cups shredded Mexican cheese blend (8 ounces...a little more never hurt anyone)
Sour cream and taco sauce if desired

1.  Heat oven to 350 degrees.  Spray 13x9 baking dish with cooking spray.  Cook bacon in a skillet...get it really crispy.  Remove bacon from skillet, reserve 1 tablespoon of drippings in skillet.  Crumble bacon when it's cooled off.
2.  Beat eggs, milk, onion powder and cumin in medium bowl with wire whisk until well blended.  Pour into skillet with bacon drippings.  As mixture begins to set at bottom and side, gently lift cooked portions with spatula so the thin uncooked portion can flow to bottom.  Avoid constant stirring.  Cook 5-7 minutes or until eggs are thickened throughout but still moist.  Do not overcook.
3.  Pour 1/2 can of the enchilada sauce over bottom of baking dish.  Fill each tortilla with about 1/3 cug eggs, 1 tablespoon bacon, and 2 tablespoons cheese; roll up.  Place seem side down in dish.  Pour remaining 1 1/2 can enchilada sauce over filled tortillas.  Top with remaining cheese and bacon.  This is where a little extra bacon and cheese never hurt anyone =-)
4.  Bake uncovered for 20 minutes.

7 Layer Taco Dip...Yumminess...Share Worthy...Family Favorite

7 Layer Taco Dip
Refried beans
Avacado dip (guacamole)
3 tablespoons mayo
3 tablespoons sour cream
Shredded cheddar cheese (better to shred yourself than buy the pre-shredded)
Black olives slices
Green onions sliced
Tomato (seeding them is best)

Layer refried beans onto whatever platter you want to use.  Spread avacado/guacamole dip on top...as much as you like.  Mix the mayo and sour cream with taco seasoning to taste and spread over avacado layer.  Layer cheese, black olives, tomato, and onion.  Presto...crowd pleasing 7 layer dip that flies off the platter.  Serve with tortilla chips.

Lemon Blossoms...Yumminess...Share Worthy

I have not made these Lemon Blossoms in over 3 years.  They were the last thing I every made for my grandmpa in November 2007 days before he passed.  I will always remember him so sickly telling me how good those "lemon things" are with Kylee by his side...holding her baby doll Suzy...and Brody only weeks old. 

Lemon Blossoms

1 (18 oz) box of yellow cake mix

1 (3 1/2oz) package instant lemon pudding mix

4 large eggs

3/4 cup vegetable oil

Glaze:

4 cups powdered sugar

1/3 cup lemon juice

1 lemon, zested (optional - i don't do this part)

3 tablespoons vegetable oil

3 tablespoons water

Preheat oven to 350 degrees.

Spray mini muffin tin with vegetable oil cooking spray.  Combine the cake mix, pudding mix, eggs, and oil.  Blend well with an electric mixer until smooth, about 2 minutes.  Pour a small amoutn of batter into each muffin tin about half way.  Bake for 12 minutes.  Turn out onto a towel. 

To make the glaze, sift the sugar into a mixing bowl.  Add the lemon juice, zest, oil, and water.  Mix until smooth.

With finger, dip the mini cupcakes into the glaze while they are still warm, covering as much of the cake as possible, or you can spoon the glaze over the warm cupcakes, tun them to completely coat.  Place on wire racks with waxed paper underneath to catch any drips (cause it will drip).  Let the glaze set about 1 hour before storing if need be.

Yumminess!

Gooey Butter Cookies...Yumminess...Beyond Share Worthy

I know...I've been MIA...but to make up for that I have some great recipes all made this last Easter Sunday.

Gooey Butter Cookies
1 (18 ounce) box moist chocolate cake (devils food chocolate is the best)
1 (8 ounce) block of cream cheese at room temp
1 egg
1 stick of butter, room temp
1 teaspoon vanilla extract
Powered sugar for dusting

Preheat oven to 350 degrees.
In a large bowl with an electric mixer, cream the cheese and butter until smooth.  Beat in the egg.  Then beat in the vanilla extract.  Beat in the cake mix.  Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.  Roll the chilled batter into some powdered sugar.  Place on an ungreased cookie sheet 2 inches apart.  Bake 12-14 minutes.  The cookies will remain soft and gooey.  Cool completetly and sprinkle with powdered sugar. 

Tips:
Make sure the cream cheese and butter are room temp...take them out in the morning.
The batter divides up into 24 cookies perfectly if you make the cookies the right size.
I always forget I have to chill the batter first...so make sure you plan ahead when baking these tasty treats.

Chicken Cordon Bleu Casserole...Yumminess...Share Worthy

Howdy!  So...I decided to change the name of the blog to "Try It...You Might Like It!"  I try new recipes all the time...and not just on Fridays...hence the change. 

I made this Chicken Cordon Bleu Casserole starting a few years back, but I changed it up a bit and made it my own...not too shabby.  Chris isn't a huge fan...but he could do with less chicken in his life.  HA HA!

Chicken Cordon Bleu Casserole
1/2 cup chicken broth
1/2 cup sour cream
1 packet of chicken gravy, cook as directions state
Cook 3 cups of uncooked egg noodles
1 cup frozen peas
1/2 cup diced up ham lunchmeat (pick your favorite kind...orig recipe calls for real ham, but I rarely have it handy and it's cheaper to just use the lunchmeat)
1 teaspoon paprika
1/4 teaspoon pepper
4 boneless skinless chicken breasts
1/2 teaspoon seasoned salt (Lawry's or Johnny's is our fav)
4 slices swiss cheese

1.  Heat oven to 375 degrees.  In a large bowl, combine broth, sour cream, and gravy; mix well with wire wisk.  Stir in cooked noodles, peas, ham, paprika and pepper.  Spoon into ungreased shallow 2 quart casserole dish (corningware with lid works great).
2.  Place chicken over noodle mixture; sprinkle with seasoned salt (I don't really measure, just sprinkle what looks good), and some pepper.  Cover.
3.  Bake covered at 375 degrees for 30 minutes.
4.  Uncover casserole; bake 20 minutes or until chicken is fork tender and juices run clear.
5.  Place cheese slices over each chicken breast.  Bake an additional 5 minutes or until cheese is melted.

Here is the casserole right before I added the cheese!  Hope you enjoy!  Let me know!

Coffee Cake...Yumminess and Share Worthy

The coffee cake was yummy!  It is actually the first time I have made a cake from scratch with no boxed cake mix.  It is totally awesome anytime of the day.



Coffee Cake

Start by making the topping.

1/2 cup toasted and coarsely chopped walnuts

1/2 cup toasted and coarsely chopped pecans

2/3 cup all-purpose flour, sifted

1/3 cup light brown sugar

2 teaspoons ground cinnamon, sifted

1 teaspoon salt

5 tablespoons of butter (melted)

Directions: Line a baking sheet with parchment paper.  In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt.  Stir to blend.  Stir in the butter.  The topping should form sandy clumps.  Sprinkle the topping onto the baking sheet to break it up into smaller clumps.  Refrigerate.

Coffee Cake

1/2 stick (4 tablespoons) unsalted butter, plus additional for greasing the pan, room temp.

1 cup sugar

2 eggs, room temp

2 cups all-purpose flour, sifted

1 teaspoon baking powder, sifted

1 teaspoon baking soda, sifted

1 teaspoon salt

1 cup buttermilk

1/2 cup whole milke yogurt (I didn't find this at the store so I used 1 Yoplait French Vanilla yogurt)

Directions:  In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and sugar together until light yellow and smooth, 5-8 mins.  Alternatively, this can be done with an electric hand mixer.  Add the eggs, 1 at a time, and beat until thoroughly integrated.

Remove the toppping from the refrigerator so it has a few minutes to come to room temp before baking.

Meanwhile, sift together the flour, baking powder, baking soda, and salt.  In another bowl, whisk together the buttermilk and yogurt until smooth.  Turn the mixer on low and alternate adding some of the flour mix with some of the sour cream mix.  When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated.  Transfer the batter to the greased baking pan, spreading out evenly.  Liberally sprinkle the cake with all of the topping.  Take care to cover the whole top.  Put the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40-50 minutes.  Remove the cake from the oven and allow to cool for 30 minutes before serving.

Enjoy the yumminess!

Coffee Cake

The Coffee Cake is ready for the tea party.  I'll let you know how it tastes.