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Blue Ribbon Bacon Coupon + Bacon, Egg and Toast Cups Recipe!

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This is what we did with the we bought for vacation one year. Now, my picture would be much better but I an taking a picture with a cell phone, on a paper plate, because I don’t want to do dishes on vacation if I don’t have to! They were such a hit with the kids AND adults!

Bacon and Egg Toast Cups

Ingredients:
6 slices of bacon, uncooked or precooked
6 slices of bread
1/2 cup shredded cheddar cheese
6 eggs
Salt and pepper

Directions:
Preheat the oven to 400° F. Spray large muffin pan with cooking spray.

In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy (if using precooked bacon skip this step). Transfer to a paper towel-lined plate. Cut out circles (about 3 1/2 inches) in each piece of bread using a cookie cutter or a drinking glass turned upside down.

Press the bread rounds into the greased muffin wells. Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. This can be a little tricky until you get the hang of it. Sprinkle a small amount of shredded cheese in the center of each piece of bread. Crack one egg over each piece of bread being careful not to break the yolks. You may not want to use all of the egg white. If you do you may need to adjust the cooking time to a little longer.

Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 15 minutes for me) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste and serve immediately.

From: The Girl Who Ate Everything

Kroger: Hormel Always Tender on sale for $3.99! + Recipe Ideas

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Thanks to reader Renee for letting us know that Kroger has the Hormel Always Tender products on sale for $4.99 at her store. In my ad there is the possibility they they are $3.99! There is a $1 off Hormel Always Tender coupon that you can print HERE to make this even a sweeter deal. This is a great quick meal that you can toss in the crock pot for a ton of different meals!

**Deal Idea**
Buy Hormel Always Tender Pork Loin $3.99-$4.99
Use $1 off Hormel printable HERE
Total: $2.99 – $3.99

The following are my families favorite 3 recipes for pork loin. My kids also love each of these recipes.

This is our favorite!

Pulled Pork Sandwiches
1 Pork Loin
1 Bottle Bar B Que Sauce ( I use Sweet Baby Rays)
Little bit of liquid smoke
Rolls

Brown all sides of the roast in some oil in a large pan. Transfer to a crock pot and add about a cup or two of water. Salt and pepper to taste. Cook on high for 4-6 hours until you can pull it apart without effort with a fork. Drain off almost all the liquid, leave about 1 cup add about 1t. liquid smoke to it. Add an entire bottle of B-B-Q sauce, we love Sweet Baby Ray’s the best. Stir it into the meat, turn down to low on crock pot and let cook fro another hour or until you are ready to eat. Serve on hard rolls or your favorite kind!

Chili Verde 

This is exactly how my mom gave it to me. I have never used a 3-5 lb pork, mine are usually between 1-3 pds so I only use 1 onion and 1-2 cans of green chili’s. I use about 2 tsp of garlic though and I usually skip the searing and make it in the crockpot. About 6 hours on high in a crockpot, 2 1/2-3 hours in a roasting pan, and 1 hour in a pressure cooker.

3-5 lb boneless pork roast
1-3 yellow onions (chopped)
4 cans Ortega chopped green chili’s
olive oil
1/4 tsp minced or chopped garlic
(more if you like garlic)
salt and pepper to taste
2 Tbs flour
3/4 cup water

Heat oil in roasting pan and sear meat. Pour 1/2 cup water in bottom of roasting pan. Place in roast, chopped onions, garlic, salt and pepper. Cover pan and bake at 350 degrees 2 hours or until internal temp. reaches 155 (or meat shreds easily with a fork). Let meat set 1/2 hour and then shred. Set aside.
Take 2 Tbs flour and mix with 1/4 cup water thoroughly (no lumps). Add water to drippings and cook over med heat to make gravy. If desired add more water, flour and (if needed) chicken bouillon for more gravy. Salt to taste. Add green chile’s and shredded meat. Serve over rice.
My kids like it with soy sauce and rice. The next day we wrap it in burritos with cheese and sour cream. The burritos are excellent when fried in a pan on both sides, more sauce dumped on top and coated in cheese. (not healthy though). Enjoy!

 

Fleischmann’s Yeast coupons + Homemade Pizza Dough Recipe!

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The Fleishmann’s yeast coupon is still there today, if you have not printed it, do it and try the pizza dough recipe below. You will be a rock star in your families eyes! We have this just about every Friday night, my kids hate bought pizza they like home made. Plus it is easy and doesn’t take all night!

Go HERE and look under 90210 in “food” to find it!

Homemade Pizza Dough (From Tiffany Ivanovsky)

1 1/2 c. warm water
2 tsp. Fleischmann’s yeast
1 tsp salt
1 T oil
3 c. flour
For one pizza. Double for two. Dissolve yeast in warm water. Add salt, oil 2 c. of flour and beat until well blended and smooth. Add remaining flour to make a stiff dough. Knead until smooth and satiny. Do not allow to rise. Roll out very thin for crispy crust and pat out thicker for chewier crust.
Place in 500 degree oven, on bottom rack and bake about 5min. or until there are brown spots on the underside of the crust. Top will bubble and start to brown. Remove from oven and top with sauce and toppings. Lower oven to 425 and bake for another 15min.

You can see step by step instructions HERE.

Copycat Zuppa Toscana Soup Recipe from Olive Garden

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O.K. so clearance meat does not sound like something you want to eat! When they put it on clearance it isn’t past its date just close. I always make sure to check the meat sections and make friends with my butcher to find out when they mark meat down. If we are not able to use it right away then I toss it in the freezer.

Friday at Randalls I found the Eckrich Beef Sausage 2lb (was $9.99) marked down to $4.99. I grabbed 2 packages and used $0.55/1 Eckrich Smoked Sausage, exp. 9/30/11 (SS 08/28/11 R). My total was $9.99 for 4lbs! I will use this on our very favorite soup recipe!

This is a family favorite recipe in our house. This is what my son asked for his birthday dinner a few weeks ago. Served with a salad and some crusty bread this is the best soup ever. I do add the kale at the end, I cut off the large vein down the middle, bunch it up and julienne it. I add it at the end and give it just a few minutes to soften up. This soup is even better the nest day!

Zuppa Toscana Soup (From Olive Garden)

Yield: Serves 8

Ingredients:

1 pound Italian sausage ( I use the beef sausage above)
1 1/2 teaspoon red pepper flakes
1 large white onion, diced
4 slices bacon chopped
3 cloves garlic, minced
8 cups chicken broth
2 cups Water
1 cup Heavy cream
3 large Russet potatoes, peeled and chopped
3 cups Kale, washed and roughly chopped
Salt and pepper, to taste

directions:

1. In a medium skillet, slice and saute the Italian sausage with the red pepper flakes. Drain excess fat, set aside.

2. In a large soup pot, saute the bacon. When the bacon is half way cooked, add the onions and garlic. Saute until the onions are tender-about 5 minutes.

3. Add the chicken broth and water. Bring to a boil.

4. Add the potatoes and cook until soft, about 30 minutes.

5. Add in the heavy cream and sausage and cook until the soup is heated.

6. Stir in the chopped kale. Season with salt and pepper. Serve hot.


Muffuletta Sandwich Recipe with Egg Crepes

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A few years ago when my brother was getting married and I was the caterer…

I was addicted to Food Network trying to find recipes. One day I watched them make some large sandwiches with products we don’t have locally, they looked awesome! So I created these Muffuletta sandwiches the way Tyler likes them and we have been making them ever since! BTW, I made 23 of these for my brothers wedding (as part of a HUGE menu) and they were a  HUGE hit!

My husband made these the other day, we always make extra and wrap them tightly in saran wrap to keep in the fridge for a day or so. We take them to the ball park for dinner and cut off slices for everyone!

I buy the italian Muffuletta bread, it is usually round. My husband grabbed a loaf style for this one. Slice it in half and toast both sides. Set aside.

Make 2 egg crepes to fit the halves or 4 to fit a loaf.

To make the crepe, beat an egg well add a little milk. Get your pan hot and add butter, pour the egg mixture in and swirl around so it is thin. Cook on one side for about 2 min, sometimes you have to flip over sometimes it is already cook. Place on plate to cool.

Now, that you have made a few crepes, you will start assembling the sandwich.
Next, spread pesto ( I buy bertolli’s pre-made, it is my favorite kind!) don’t skip this part! It makes the sandwich, my little kids even love it! Then layer with an egg crepe.
Next add cheese, we use provolone and swiss.
Layer on Turkey…
Add some nice ham, and finally, don’t forget bacon! The good kind if you have any.
Top with more cheese and another layer of egg crepe.
This is what it looks like when they are done. Wrap them up tightly and store in the fridge.
When you are ready to eat, I take toothpicks to hold it together and cut slices and hand them out. This is a SUPER crowd pleaser!
I realize that these are not the typical “Muffuletta” sandwich, but I really have no idea what to call them?

Bob Evans Coupons + Easy Biscuits and Gravy Recipe

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Bob Evans has released a few new coupons that you can find under 22122. The one that I am really excited about is the $.35/1 Sausage Roll. If your store triples this will be over $1 off! Even is they don’t it is a good excuse to have biscuits and gravy. Which is a favorite dinner meal around here!

Go HERE to print:

  • $.35/1 Bob Evans Sausage Roll
  • $.55/1 Bob Evans Frozen Sandwich or Burrito

Here are some biscuit coupons:

  • $0.30/2 Pillsbury Refrigerated Grands Biscuits, exp. 10/29/11 (GM 08/07/11)
  • $0.40/2 Pillsbury Grands! Biscuits, exp. 9/26/11 (Peelie)

::Easy Biscuits and Gravy Recipe::

A friend taught me this recipe many years ago and it is a staple for breakfast and dinner at our house! It is super easy and I always have everything on hand.
I normally make my own biscuits but I have found this brand of frozen and I love them!

Fist brown a roll of sausage. We like maple flavor but you can use whatever you like.

Break the pieces up into small chunks as it is cooking.
When brown, do not drain. Add about 5T of flour to coat the sausage.

Next, and I forget to take pictures, turn the heat to medium and add about 1 1/2 cups milk. Stir all together and cook for a few minutes. The flour is going to start thickening up into gravy. You are going to have to add more milk, a little at a time, to get the gravy to the consistency that you and your family like. In total I add about 2 1/4 cups milk but honestly every batch is different.
Bake up some really nice buttermilk biscuits, and you have a super simple yummy meal!

My kids will all eat about 2 biscuits and I am at the point of almost having to make 2 rolls of sausage!

Easy. Takes about 15minutes start to finish. We eat this for breakfast and dinner!

Quick Crock Pot Meals – Chicken Theme! + Chicken Taco Soup Recipe

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Photo Credit

You guys have some seriously good recipes out there! I wanted to spend a few posts getting and compiling some good recipes covering different topics. This week I wanted to do Chicken and Crock Pots! I have a bunch of frozen chicken and I am trying to get back to school all together so I am really busy, I want to stick something in the crock pot in the morning and have it done when I get home. We also have company coming over tonight and so is it possible to serve a crock pot dish to company?

One of my kids favorite chicken croc pot recipes is for Chicken Taco Soup. I struggle with having soup in the summer time but the kids don’t care and if they eat something without complaining I am in!

This recipe feeds my family for under $1 a person. I substitute apple juice for the beer.

Chicken Taco Soup (From All Recipes)

Ingredients

  • 1 onion, chopped
  • 1 (16 ounce) can chili beans
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (8 ounce) can tomato sauce
  • 1 (12 fluid ounce) can or bottle beer
  • 2 (10 ounce) cans diced tomatoes with green chilies, undrained
  • 1 (1.25 ounce) package taco seasoning
  • 3 whole skinless, boneless chicken breasts
  • shredded Cheddar cheese (optional)
  • sour cream (optional)
  • crushed tortilla chips (optional)

Directions

  1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
  2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Now, this is one of my favorite things to do with a chicken in a crock pot, it turns out awesome and is cheap!

How to cook a rotisserie chicken in your crock pot:

First thing to do is clean the chicken and get all the gunk out of the inside. Then crunch up several sheets of foil to make foil balls about 1 1/2 inches in diameter. Place foil balls in slow cooker to cover bottom. You do NOT want the chicken to touch the bottom and sit in the juices. People use potatoes also for this, but I think they get too soft. After you clean the chicken out and wash it off, make sure it is dry and place in the crock pot. Cover it with spices, a lot of them! I use Lowery’s, paprika, and garlic powder. Then cook covered, for 4 hours on high or 8 hours on low. There is no need to open the lid to check on it during cooking. Now you have your own rotisserie chicken!

What are your favorite chicken crock pot recipes?

Homemade Oreo Cookie’s + Recipe

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Last night I was really craving homemade Oreo cookies. It had been a little while since I had made them and the kids were looking for something to do with their cousins. My cookie craving seems to have something to do with THIS POST here.

We never made it farther then this (above). They came out of the oven, and the kids ate them. I never even got to put the frosting in the middle. I am still bummed, that is my favorite part. Plus, the real reason I wanted to make them was just so I had an excuse to eat the frosting. I can’t justify making frosting then eating it with a spoon, but I can however, justify making frosting and eating it with a cookie!

This is what they are supposed to look like courtesy of Mommy’s Kitchen.

This same recipe for the basic cookie part is so easy to make. I often make just the cookies and add a bag of chocolate chips to it. Plus, the cake mix is on sale this week at Randalls for $1 and there are $1/2 peelies on the box making them only $.50 a box! So I stocked up! Thanks for the tip Shasta!

You can make the cookies more from scratch and use coco powder, but I have never noticed a difference in taste between that way and using the cake mix. Plus, the cake mix is easier!

Homemade Oreo Cookies from Mommy’s Kitchen

Cookie Recipe
1 package devil’s food cake mix
2 eggs
1/2 – cup oil
(or butter flavored shortening)

Heat oven to 350 degrees. Add oil and eggs to cake mix and blend together. Roll dough into balls (a little larger than a quarter). Place on greased cookie sheet. Bake for 8 minutes. Remove from oven and let cool on sheet (until warm). Remove cookies from sheet and place on cooling rack.To assemble the cookies, in a pastry bag with a 1/2 inch, round tip (you can always use a zip lock bag with a round tip or just use a butter knife)add about a tablespoon of filling into the center of one cookie. Place another cookie similar in size on top of the filling. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

Vanilla Cream Filling Recipe:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 – cup vegetable shortening
2 – 3 – cups sifted confectioners’ sugar
2 – teaspoons vanilla extractCream butter and shortening together. Add add vanilla extract and confectioner’s sugar slowly until you reach your desired consistency.

** On Facebook, Lindsey suggested to try the Sopapilla Cheesecake from her site as well! She said it was awesome!

Bloomin’ Bread Recipes and Idea’s!

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Last week my son had some friends over to spend the night, and I wanted to be the nice Mom and make some food for them. Plus, I was looking for something to eat while we watched a movie.

I had bought some pepperoni and cheese to make a pizza braid, but I saw a recipe for bloomin’ bread and thought it looked great.

I had cheese slices and the are more expensive then shredded. You can use either, I have had blocks and sliced those for the bread. I sliced the bread as it was difficult for the kids to do, but they were able to do EVERYTHING else. It was actually fun for the boys to make their own. It was a hit, so I think should the kids have another slumber party that this would be a good activity for them.

Both loaves were baked together on the same cookies sheet and the kitchen smelled AMAZING!  If you need a snack or appetizer this is a good one!

Bloomin’ Pizza Bread

1 unsliced round loaf sourdough bread
12-16 ounces mozzarella or Provolone cheese, thinly sliced
1 (3.5 ounce) package pepperoni, halved
3 Tablespoons butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasonings
2 Tablespoons Parmesan cheese
pizza/marinara sauce for dippingDirections:
Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place bread on a foil-lined baking sheet and insert cheese slices and pepperoni between cuts. Combine butter, garlic powder, and Italian seasonings. Drizzle or brush over bread with a pastry brush. Sprinkle bread with Parmesan cheese.

Wrap bread completely in foil and bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted and pepperoni is a little crispy.

————————————————————————————————

Bloomin’ Onion Bread

1 unsliced loaf sourdough bread
12-16 ounces Monterey Jack cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds
Directions:
Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Taco Pasta Dish – Easy, Cheap and Good!

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I saw this pasta dish the other day on The Girl Who Ate Everything, and the reason that I liked it is because, 1. It was easy 2. It was cheap and 3. I already had everything! BTW they have coupons today HERE for the Taco Seasoning.

I checked prices at my store this morning and if I had to buy everything it would have been under $10, it served my entire family with leftovers so about $1 a serving!

I served mine with a salad and loaf of french bread, it was a hit!

Check out The Girl Who Ate Everything, her pictures are much better 🙂

Taco Pasta

1 pound ground beef or turkey ( I used 1.5 lb. )
8-12 ounces medium pasta shells or other small dry pasta shapes ( I used 12 oz)
1 small onion, chopped (about 1 cup)
1 clove garlic, minced
1 (14 oz.) can diced tomatoes with mild green chilies, drained (if making this for kids you might want to use just plain diced tomatoes)
4 tablespoons taco seasoning (I used 1 packet)
3 ounces cream cheese
1/2 cup sour cream
1/4 cup chopped cilantro
Salt and pepper

Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 3-5 minutes.

Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit if it is still too thin.

Toss in the cilantro right before serving for some fresh color and flavor. Serve with a green salad.

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