Country Breakfast Casserole

I found this recipe online and thought I would give it a shot. We had a few friends stay over and I made it for them this lovely Sunday morning. They all really liked it and it was so easy to cook, so I have to share. Sorry for no pictures as I wasn't expecting it to be so yummy. :)

What do you need:
1 (16 ounce) package of breakfast sausage
2 cups shredded cheddar cheese
6 eggs, lightly beaten
1 cup water
1/2 cup milk
1 (2.64 ounce) package country gravy mix
6 slices of bread, cut into 1 inch cubes (we used wheat)
2 tablespoons melted butter

Directions:
1. Preheat oven to 325F

2. brown sausage in a large skillet, drain fat.

3. Place sausage on bottom of the baking dish. Top with shredded cheese. (Save a handful to use again.)

4. In a seperate bowl, whisk together eggs, water, milk and gravy mix; add mixture to baking dish.

5. Arrange bread squares evenly on top. Drizzle butter on top of break, sprinkle with the left over cheese.

6. Bake for 40 minutes in oven or until knife inserted comes out clean. Set aside for 10 minutes before serving.

7. Optional: if you would like to add a little salsa for extra flavor, please do.

8. Now, go enjoy your new Sunday favorite country breakfast casserole.
 **The recipe does call for green onions which we decided to leave out, but feel free to add as you wish.**

Printed from Allrecipes.com

Noodle Salad

My good friend Kristin also known as Ming Ling use to always make me this yummy salad that had ramen noodles in it. After many years of asking for the recipe, she finally gave me the recipe. I asked her this evening if I could share her recipe and she said yes. You should feel honored.....This is one of those recipes that I had to share. You never know if you will like it or not, unless you try. SO, do yourself a favor and make a salad tonight. (PS- it's best to to refrigerate before serving, its best served)

2 oriental ramen noodle packages
1 pkg. coleslaw mix
1 bunch of green onions
1 cup sunflower kennels
1 cup toasted almonds
3/4 cup of oil
1/2 cup sugar
1/3 cup vinegar

Crunch up the noodles at bottom of bowl
Coleslaw on top of the noodles
Toasted almonds, sunflower kennels and green onions on top of coleslaw
In a seperate bowl combine oil, sugar, vinegar and ramen flour packets
Pour over salad
Refrigerate
DO NOT TOSS UNTIL ready to serve

ENJOY!!

Thanks again Kristin for allowing us to share in this wonderful recipe. YUMMMY!

Creamy Ravioli and Pesto Gratin & Chicken

prep time: 10 minutes, cooking time: 40 minutes

This is by far one of my fave recipes that I have made in my short cooking experience. As I have mentioned in my introduction, I use to never want to cook but now I am becoming addicted. I think my husband loves the fact that I am cooking but knows become I am new with it, that I can be quite clueless and known to make a mess or two. I think the wine that I have while cooking probably helps as well. Either way, I have found a new passion for cooking and I hope you enjoy this recipe as much as I do. Now, comes the fun stuff.

What do you need:
18 ounces of cheese ravioli (frozen or fresh)
1/4 cup pesto (pesto is good on anything)
1 cup heavy cream
1/4 cup grated Parmesan (1 ounce)
1 chicken breast per person Marinated in your choice of flavor

Directions:
1. Heat oven to 400 F. Cook the pasta according to the directions on the package.
2. In a large bowl, whisk together the cream and pesto. Add the pasta and toss to combine.
3. Transfer the mixture to a shallow 2-quart baking dish and sprinkle with Parmesan. Bake until golden brown and bubbling. Usually 20-25 minutes.
4. While all of this is baking, cook the chicken breast on 400 F with the pasta or on the grill. We love our grill, so we made ours on the grill, but you can go with your choice.
5. After all is said and done, place everything on a plate with a small side salad and a glass of vino and enjoy your dinner.

I love this recipe b/c it looks fancy but is so easy to make. Trust me, if I can do it...we'll anyone can. ENJOY!!!


This comes from the Real Simple Dinner Tonight Cookbook. Page 275

Creamy Shrimp with Corn and Poblanos

This recipe was in my new cookbook that the Oxley's bought for us. My fave type of cookbook is one with pictures and this book provides a picture with every recipe. That is my type of book. :) This recipe only takes around 30 minutes and can be served for 2-4 people. I hope you enjoy as much as we did.

What types of things do you need to get started:
1 cup of long-grain white rice
butter will be needed for rice
1 tablespoon olive oil
2 poblano peppers, seeded and cut into 1//2 inch pieces
1 1/2 pounds peeled large shrimp (frozen or thawed work fine)
1 cup frozen corn
3/4 heavy cream
Salt and Black Pepper to taste

Now let's get started:
1. cook the rice according to the package directions (water & butter as directed)
2. While the rice is cooking, heat the oil in a large skillet over medium heat. Add the poblanos and cook, stirring occasionally, until tender.5-6 minutes.
3. Add shrimp, corn, cream, 1/2 teaspoon of salt, 1/4 black pepper to skillet. Simmer until the shrimp are opaque (not see through) throughout, 3-5 minutes.
4. Serve over rice and enjoy.

The End Result!!

Of course me showing my mad skills

Breakfast Crescent Rolls Recipe

Every summer Andrew and I go on a River Trip and stay with these wonderful people Roy & Suzanne. They always provide this wonderful breakfast for all the kids in the house. NO matter how old we get, we look forward to this trip. Andrew and I have done this for 3 years and hope to continue to do so in the years to come. I hope you enjoy this recipe as much as we do.

What you will need:
1 pkg. of ground sausage (regular or hot)
1 large pkg. of cream cheese (set out to often)
1 pkg. of crescent rolls ( large and fluffy are ideal)

Let's get started:
1. Brown sausage on the stove and drain
2. Stir sausage and cream cheese together until it looks equally mixed. (it mixes best when the sausage is warm)
3. Roll out rolls flat- leave in rectangle- pinch together openings (one long solid piece)
4. Distribute sausage/cream cheese mix on flat roll
5. Fold in sides and pinch seams together in middle and end
6. You can put butter on top
7. Bake everything according to the directions on the Crescent Rolls Can
8. Once done,take out and cut into small pieces and distribute.

Tips:
You can make the sausage/cream mix the night before and place in the fridge. You can soften in the microwave when use it. Just take out the next morning when you are ready to place on the rolls.

ENJOY!!!

Steak Night with the AFO

Andrew and I recently put in a nice outdoor grille and with anything new, it usually takes time. I am happy to say, Andrew has got the grill down pretty well. He has started making some delicious little items on the grille and this one I had to share as its easy and quite tasty. :)

Directions:

Steak: 1lb. (each) Thick Cut NY Strip Steak, slap on hot grill and cook for 3-4 minutes each side.

Asparagus: Season 1 bunch of asparagus with butter, salt, pepper, grill for same time as steak making sure to roll around so they don't get burned.

Side was a box recipe and as gross as it sounds. Its quite delicious!

Scalloped potatoes, follow instructions on box.

Enjoy a nice glass of wine and bon appetite!