Super Quick Chicken Fried Rice

Super Quick Chicken Fried Rice

My favorite recipe magazine is Taste of Home, and I’ve been a subscriber for a LONG time!  But since David’s been eating gluten free, I haven’t found quite as many recipes that work for us.  I was pretty excited when I found this recipe for Super Quick Chicken Fried Rice and it was definitely a keeper. Continue reading “Super Quick Chicken Fried Rice”

Egg Vegetable Casserole

Egg Vegetable Casserole

This recipe for Egg Vegetable Casserole wasn’t on my menu, so of course, I didn’t have the right ingredients.  As a result, I made some substitutions based on what I had on hand.  The truth is – this casserole is really versatile and any vegetable combination you choose will probably work.  I’ll be making this casserole again. Continue reading “Egg Vegetable Casserole”

Homemade Shake and Bake Chicken

Homemade Shake and Bake ChickenWe are chicken lovers at our house. Well most of us anyway. Our 14-year-old, nicknamed Little Floating Feather by my mother in law, is a vegetarian. So she doesn’t get to enjoy it, but for the rest of us this is one of our favorite meals. One reason we began eating more chicken is because of the high price of ground beef.

I like this recipe because I can put it in the fridge in a container and use it up to 5 times. I am able to use my batches for about 6-8 weeks. Continue reading “Homemade Shake and Bake Chicken”

Baked Eggs in Tomato Parmesan Sauce

Baked Eggs in Tomato Parmesan Sauce

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Eggs are one of my husband, David’s, favorite foods.  He craves eggs the way I crave chocolate.  So I saw this Martha Stewart recipe and knew he would love it.

Ingredients:

  • 1 tablespoon olive oil
  • 4 garlic cloves, thinly sliced
  • 1 teaspoon crushed dried rosemary
  • 2 cans (15 ounces each) diced tomatoes in juice
  • 1 can (15 ounces) crushed tomatoes
  • ¼ cup grated Parmesan
  • Coarse salt and ground pepper
  • 8 large eggs

Directions:

Preheat oven to 350 degrees.  Set four 12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet.

In a large saucepan, heat oil over medium heat.  Add garlic and rosemary; cook, stirring, until garlic is golden, about 2 minutes.  Add diced tomatoes (with juice), crushed tomatoes, and 2 tablespoons Parmesan; bring to a boil.  Reduce to a simmer, and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes.  Season tomato sauce with salt and pepper.

Divide tomato sauce among bowls, reserve 1 cup.  Crack 2 eggs into each bowl.  Dividing evenly, top with reserved sauce and 2 tablespoons Parmesan. Bake until egg whites are just opaque (yolks should still be soft), 24 to 28 minutes, rotating sheet halfway through.

Notes:

This was delicious as is but I plan to make a few changes next time.  I’ll add vegetables and divide the mixture among six ramekins instead of four.  It was a lot of tomato!  If you can’t get enough tomato, you’ll like it as is. If you prefer a little less tomato, adding the vegetables and possibly more cheese will make it even better.

Baked Eggs in Tomato Parmesan Sauce

recipe from www.marthastewart.com

Butterfinger Cookies

Double Chocolate Cookies & Butterfinger Cookies

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If you love Butterfinger candy bars and you love cookies, you’re going to LOVE this recipe for Butterfinger Cookies.  These are delicious!!!  And in case you’re wondering, the chocolate cookies are called Double Chocolate Cookies and are made with a devil’s food cake mix.  You can find that recipe here.

Ingredients:

  • 3-1/2 cups all purpose flour
  • 1-1/2 teaspoon baking soda
  • ½ teaspoon salt
  • 1-1/2 cups granulated sugar
  • 1 cup (2 sticks) butter, softened
  • 2 large eggs
  • 1-3/4 cups (10-oz. package) Nestle Butterfinger Baking Bits (1)

Directions:

Preheat oven to 350 degrees.

Combine flour, baking soda and salt in a small bowl.  Beat sugar and butter in a large mixer bowl until creamy.  Beat in eggs; gradually beat in flour mixture.  Stir in Butterfinger baking bits.

Drop by slightly rounded tablespoons onto ungreased baking sheets.

Bake 8 to 12 minutes or until lightly browned (2).  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  Makes about 4 dozen cookies.

Notes:

(1)        If your store doesn’t carry Butterfinger Baking Bits, you can get the same results by buying Butterfinger candy bars and breaking them into small pieces.  The pieces in the  bag were not tiny pieces – they were more like small chunks of irregular sizes.

Butterfinger Bits

(2)        My cookies were done after 10 minutes.  Be sure to watch the cookies starting at 8 minutes so you don’t overcook them.

 Recipe from Nestle