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Breakfast Casserole Recipe

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This is a huge time saver! We even have this for dinner occasionally.

Breakfast Casserole

Ingredients

  • 2 cups diced ham
  • 1 medium sweet onion, chopped
  • 6 eggs, lightly beaten
  • 4 cups frozen shredded hash brown potatoes, thawed
  • 2 cups shredded Cheddar cheese
  • 1 1/2 cups small curd cottage cheese
  • 1 1/4 cups shredded Swiss cheese
 Directions
  1. In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
  2. Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

Nutella $1/2 off Coupon + Nutella Puppy Chow Recipe

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I know you have read about my obsession with Nutella, there is a $1/2 off coupon on Facebook, and I plan on using it! Go HERE to get yours!

Photo Credit

I saw this one on Pintrest and my heart stopped beating for a second! NUTELLA Puppy Chow? OH. MY. WORD! Where have you been all my life?! You will need the Chex cereal coupons ($1/2 Chex Cereals: Rice, Corn, Wheat, Honey Nut, (SS 12/04/11))  for this recipe and I will give you my address, you can drop some by!

NUTELLA PUPPY CHOW

recipe from: Healthy Tasty Chow
  • 1/2 cup butter
  • 1 cup Nutella (coupon HERE)
  • 3/4 cup chocolate chips (use semi-sweet or dark, milk would be far too sweet and you’d lose the chocolate flavor)
  • 3/4 cup white chocolate chips
  • 2/3 cup hazelnuts
  • 13 cups (more or less) or one 12oz box of hearty wheat/corn/rice cereal like Crispix or Chex – try to find a hearty version so it doesn’t break down when stirring (coupon $1/2 Chex Cereals: Rice, Corn, Wheat, Honey Nut, Chocolate, Multi-Bran or Cinnamon, exp. 1/14/12 (SS 12/04/11))
  • 3 cups powdered sugar
In a 350 degree preheated oven, roast hazelnuts until fragrant and light brown, about 8 minutes
Allow to cool and remove as much of the skin as you can with a towel
Grind up hazelnuts finely in a food processor
Put the cereal in a large bowl and set aside.
In a pan over medium-low heat, melt butter, chocolate, and white chocolate, stirring constantly.
When all is melted, remove from heat and add Nutella and stir until mixed in, then add hazelnuts and stir well.
Slowly pour over cereal.
Stir with your hands! (make sure they are clean first!) It is MUCH easier than with a spoon.  It may take some time since the the batter is thick.
Dump into a gallon size zip-lock bag and pour in powdered sugar. Start out with a little and add more as needed.  You don’t want them TOO coated with powdered sugar because they will end up tasting to sweet. Zip up the back and shake it until they are coated.

Beech Nut Baby Food Coupons + Baby Food Carrot Cake Recipe

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There is a Beech-Nut baby coupon you can grab under 77477 while it is still there.

Beechnut Stage 2/12 Homestyle Textures Baby Food
$1.10/4 Printable Coupon (77380 under baby tab)
Total:$.35 each wyb 4

This reminded me, have you had the carrot cake bars with baby food??? They are really good, and since today is so UGLY out side I am going to bake a few things!

Baby Food Carrot Bars

Ingredients

  • 2 cups white sugar
  • 1 1/2 cups vegetable oil
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 3 (4 ounce) jars carrot baby food (coupon HERE)
  • I add raisins in mine, you can leave them out…

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch jelly roll pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
  2. In a large bowl, beat sugar, oil and eggs until smooth. Mix in the flour mixture. Stir in the baby food carrots.
  3. Spread batter into a 10×15 inch jelly roll pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Santa Fe Chicken Recipe

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Photo Credit 

We just got home from church, and I have nothing planned for dinner. Last night on Facebook Shasta posted a recipe from Skinny Taste, called Santa Fe Chicken, then another reader commented she had tried it and passed it along to her sister. I had ALL the ingredients so I am trying it for dinner tonight. Plus, I can toss it in the crock pot and go for a bike ride with the kids before it rains!

** Totally has nothing to do with anything…. My 3 year old wanted cereal for lunch. I didn’t care. He wanted Golden Grahams so I made him a bowl. As I handed it to him I took a bite ( which explains the 10 pounds I can’t get rid of:)) OMGosh!!! When was the last time you had Golden Grahams? I ate the entire bowl and had to get him another, it was like dessert! That stuff is good! Frosted Toast Crunch, NOT so good 🙁 

I have to add this in also. I made a Chicken Tortilla Soup this week for a few girls at work. It DUMPED all over the back of my truck on the way to work. I even put the Crock Pot in a 9×13 in case it spilled. There was about 2″ of liquid all over the carpet in the back. It was so bad my husband had to come get my truck at work and take it to wet vac out the back. Needless to say, THIS is my NEW Crock Pot. The lid locks on.

Back to dinner: I have really overdone the taco dinner ideas lately, but I am not going to the store today, so I am serving this with rice.

Crock Pot Santa Fe Chicken

Gina’s Weight Watcher Recipes
Servings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

  • 24 oz (1 1/2) lbs chicken breast
  • 14.4 oz can diced tomatoes with mild green chilies
  • 15 oz can black beans
  • 8 oz frozen corn
  • 1/4 cup chopped fresh cilantro
  • 14.4 oz can fat free chicken broth
  • 3 scallions, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper (to taste)
  • salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice (extra pts).

Boneless Skinless Chicken Breast Deals + AWESOME Chicken Taco Soup Recipe!

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Today of you are looking for some bonless skinless chicken, both Randalls and Kroger have great deals going. I have a little left from the last Zaycon order and the next order is open, you can read that HERE. But if you are OUT and need some chicken TODAY, this is the deal.

Randalls has boneless skinless for $1.88/lb

Kroger has boneless skinless for $1.99/lb

Both are really good prices. Zaycon is $1.69/lb this time and it is better quality, plus all natural. BUT, if you are out, you are out!

** Today I made lunch for my teachers at the school, it is one of their birthday’s today. I made a taco chicken soup in the crock pot. I know I am slamming you with all the taco seasoning recipes this week, but for some reason they are just fitting in that way. If you have not tried this recipe it is a KEEPER! Plus, it is SUPER easy. Go grab some frozen chicken out of the freezer NOW and toss it in the crock pot for dinner tonight!

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 coupon HERE)
  • 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.

*NEW* Kraft Shredded Cheese Coupon! + Foil-Pack Taco Chicken Dinner Recipe!

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There is a HOT Kraft coupon you can print HERE. It is for $.50/2 Kraft Shredded cheese under zip code 77477. They are priced at $2.29 at Walmart everyday.

Kraft Shredded Cheese $2.29
Use $0.50/2 Kraft Printable Coupon HERE
Total: $2.04 each

Here is a super easy and quick FUN chicken dinner that the kids love! Plus, my kids like to make it themselves!

Foil – Pack Taco Chicken Dinner

Ingredients

  • 4 small boneless skinless chicken breasts
  • 4 teaspoons taco seasoning mix
  • 1/2 pound red potatoes, peeled, thinly sliced
  • 1 cup KRAFT Tex Mex Shredded Cheese ( coupon HERE)
  • 1/2 cup salsa
  • 1/4 cup sour cream

Directions

  1. Heat oven to 400 degrees F. Sprinkle chicken with seasoning mix. Place 1/2 cup potatoes on centre of each of 4 large sheets of heavy-duty foil; top with chicken, cheese and salsa.
  2. Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x3/4-inch baking pan.
  3. Bake 30 to 35 minutes or until chicken is cooked through (170 degrees F). Cool 5 minutes. Cut slits in foil to release steam before opening. Top with sour cream.

Taco Pasta Dinner – Easy, Cheap and Good!

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I have posted this meal a few times, and as I was looking for something for dinner tonight I realized that I had everything for it as usual! i like that kind of meal!

1. It is easy 

2. It is cheap and…

3. I already have everything! 

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 serve mine with a salad and loaf of french bread, it is 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.

 

Baked French Toast (to die for!!) and Elf Update!

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We are celebrating Christmas this year at the Tree Top cabin. You might remember that we have been here before, you can read about our trip HERE. 

This year has been a sad one for me as much of my family moved away from the Houston area. We have lived close to my parents and some siblings for a while. My parents moved to Beijing China this spring, My sister and her husband (+ new baby) moved to Lubbock to go back to school and my brother, his 5 girls and wife were transferred to Midland this summer.

The Tree House was about 1/2 way between and an PERFECT meeting place! We really love it here and hope this becomes a tradition for many years. I found this place because we LOVE Garner State Park and the Frio river. Camp sites were full and so I started looking for cabins, this one was so Swiss Family Robinson like I knew we had to stay here!

** Just a quick disclosure, we were NOT given in any way, a discount or ANYTHING to stay here! I just love it here and wanted to let you all know about it also! 

Like I reported yesterday, our Elf managed to make the car trip with us! This morning we found him in the most unlikely place….. I want you to look at the picture above and pay close attention to the little black dot on the rope swing.

YEP! That is Chocolate Buddy taking a ride on the rope swing! The thing that I am most worried about is that I have a feeling that out of the 4 grown men here, the one that got the Elf out there is the one that does NOT have life insurance… I am just sayin’. Plus, I am guessing the water is about 40 degrees!

This morning my sister Anna made breakfast. We split up meals by families, when it is your meal you are in charge of making and bringing the ingredients for that meal. Anna made the Baked French toast from The Pioneer Woman. OMGosh!!!! It was AMAZING!!!!

Photo Credit

** We used a loaf of plain ol’ white bread, nothing fancy. The topping is a MUST! Serve with some thick cut bacon and I just gained 10 pounds!

Baked French Toast 
From The Pioneer Woman 

Ingredients

  • FRENCH TOAST
  • 1 loaf Crusty Sourdough Or French Bread
  • 8 whole Eggs
  • 2 cups Whole Milk
  • 1/2 cup Whipping (heavy) Cream
  • 3/4 cups Sugar
  • 2 Tablespoons Vanilla Extract
  • Topping
  • 1/2 cup All-purpose Flour
  • 1/2 cup Firmly Packed Brown Sugar
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 1 stick Cold Butter, Cut Into Pieces
  • Fresh Fruit (optional)

Preparation Instructions

Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.

Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.

In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.

When you’re ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

Scoop out individual portions. Top with butter and drizzle with maple syrup.

Fantasy Fudge Recipe – VERY Easy Fudge Recipe!

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First, I would like to have a moment of silence for my hand mixer…

Thank you. I bought this mixer with the last $9 I had 15 1/2 years ago 16 days after I got married, at a Walmart in Cedar Falls, Iowa. There is not a week that has gone by that I have not used this mixer, and sometimes a few times a day. I pulled it out tonight to make fudge and as I turned it on quick something happened with the beaters and it quit working 🙁

If you think that you can NOT make fudge or have messed it up in the past PLEASE give this fudge recipe a try!! This is totally fool proof and EVERYONE can make AWESOME fudge that will make your family LOVE you!! Recipe HERE. 

Fantasy Fudge (Kraft Recipe on Marshmallow Cream) 

3 c. granulated sugar
2/3 c. evaporated milk (5oz.)
1 (7 oz.) jar marshmallow creme
1 tsp. vanilla
3/4 c. butter
1 (12 oz.) pkg. chocolate chips
1 c. chopped walnuts
Bring butter, sugar and milk to a hard boil, stirring constantly. Boil 5 minutes. Remove from heat and add chips; stir until the chips are melted. Add marshmallow creme, nuts and vanilla. Beat well; pour into 9″x13″ pan.
** That the is recipe. I double it, although it says not to on the jar…. and put it in a 9×13 and it is pretty thick. Line the 9×13 with foil, don’t skip that step, and sometimes I put the pan in the fridge to set up for a minute.

$1 off Smucker’s Jam Coupon! + EASY Thumbprint Cookie Recipe

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There is a really HOT coupon you can print HERE, it is for $1 off Smucker’s Orchards Finest product, you need to use zip code 10001 to find it. Plus, print the cookies mix coupon under 77477 and you have some really good cookies!

Have you made thumbprint cookies? 

These are a favorite Holiday tradition around here, and so I was happy to see a coupon for the jam! This is the easiest recipe and they are SOOOOO good!

Ingredients
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix ( coupon HERE)
1/2 cup butter or margarine, softened
1 egg
3 tablespoons Gold Medal® all-purpose flour
1/3 cup jam (coupon HERE)
1 cup white vanilla baking chips
Red or green sugar, if desired

  • 1Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.
  • 2Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.
  • 3Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.
  • 4In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with colored sugar.

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