December 10, 2013 by feedingmrpicky
There is a huge brand out there that came out with this Taco Crescent Ring at least 15 years ago. Well I am still making it but I have my version. It is easy and looks fancy plus both Mr.Picky and the kids eat it up with smiles on their faces. It is not by any means healthy or by scratch.
I happen to have bought a box of 5 cans of crescent rolls as a treat to create what I felt necessary. This is not a usual purchase and I know they are loaded with all kinds of junk. Sometimes my stomach feels the need to eat some junk and doesn’t care what my brain or body want.
I was in need of a quick dinner and had everything on hand. So this recipe was prepared once again to everyone’s satisfaction. I thawed the meat from the freezer and the rest of the ingredients are usually on hand.
Taco Crescent Ring:
- 2 tubes of crescent rolls
- 1 lb. ground beef or turkey
- 1/2 cup onion, chopped
- 1 (16 oz.) can of refried beans (black or pinto)
- 1 recipe of my taco seasoning or a taco seasoning packet
- 2 cups cheddar cheese or mexican cheese blend
- 1/2 cup water
- tomatoes, diced
- sour cream
- lettuce, shredded
Brown ground beef and onion in a skillet and drain any extra fat.
Add in water, taco seasoning, and refried beans. Stir and heat until combined. Set aside to cool slightly.
On a circular baking pan or baking stone spread the crescent rolls evenly in a sun shape. Leave a circle about 6 inches wide in the center and have the pointed end face out, overlap here needed.
I will sometimes roll or press the rolls together to get a good base for the filling if needed.
Spread the meat mixture around the circle evenly allowing about 1/2″ of room near the edge of the inner circle.
Sprinkle with the cheese.
Starting anywhere began folding the pointed edge of the outside triangle into the center. Slight press or tuck under the inner circle to hold the filling together. Not all of the filling will be covered and that is the pretty part.
Bake in a preheated oven at 375 degrees for about 20-25 minutes or until golden brown.
Serve with tomatoes, sour cream, lettuce, salsa, and olives to top each slice.
Category One Dish Meals, Recipes | Tags: , Baking, baking stone, Cheddar cheese, COOK, crescent rolls, easy dinner, Ground beef, Home, Lettuce, mexican cheese blend, mexican food, olives, Recipe, Refried beans, Sour cream, stoneware, taco ring, tacos, tomatoes | No Comments
December 8, 2013 by feedingmrpicky
As a girl I remember my mom making Buffalo Chip cookies all the time. In fact as I was making them she stopped by. She mentioned that it had been many years since she had made them and that they are one of her favorite.
Years ago when I moved from my mother’s house I wrote copies of most of her recipes. Some how this one was forgotten. A few weeks ago I was looking through an old cookbook with my Grandma and we came across the original recipe. It was typed and given to her along with a handwritten note. The note read something like,” It was wonderful to visit with you in the pharmacy today here is a copy of the recipe I was telling you about. I also attached a few extra to pass around”.
This note made me laugh and smile. Something I admire most about my Grandma is how outgoing and friendly she is, not to mention we like to give her a hard time about knowing everyone. I am sure you all have someone in their lives with similar traits. I am lucky to inherit these friendly outgoing genes and enjoy visiting in long line anywhere. Slow down and give a stranger a smile is the lesson here today, you never know what kind of recipe you could get out of it.
Usually I prefer a chewy gooey cookie. This is one of the few exceptions, well almost they are still chewy but with some crunchy. The crunch is not from the overdone cookie but the corn flakes. It is a secret weapon that makes these cookies delicious. I left out the nuts and coconut due to some picky guests but I really love it with the coconut added.
I made them for a larger group and had many requests for the recipe so here it is.
Buffalo Chip Cookies:
Recipe yields about 3 dozen large cookies
- 1 cup sugar
- 1 cup butter, softened
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup corn flakes
- 1 cup oats
- 2 cups flour
- 3/4 cup chocolate chips
- 1/2 cup walnuts, chopped (optional)
- 1 tsp baking soda
- 1 tsp baking powder
- pinch salt
Cream both sugars and butter until light and fluffy. Add in eggs and vanilla until combined.
Meanwhile sift together flour, pinch of salt, baking soda, and baking powder.
Add flour mix to the butter mixture and add all remaining ingredients, mix until just combined.
Scoop on a cookie sheet and bake 350 degrees for 10-13 minutes.
Cool for 1-2 minutes on sheet before removing to wire rack.
Optional add ins:
3/4 cup raisins
1/2 cup coconut
Category Cookies, Recipes | Tags: , Bake, buffalo chip cookies, Butter, chocolate chips, Coconut, COOK, cookies, corn flakes, Flour, grandma, memory, mix cookie, mom, notes, Oatmeal, passing along, raisins, Recipe, recipe box, recipe card, smiling, strangers, Sugar | No Comments
December 3, 2013 by feedingmrpicky
How do you get your family to eat their spinach? You add cheese of course and make it creamy. This recipe is so simple. My mom made something similar and I followed her footsteps in my way. Mr.Picky likes it which is huge so give it a try.
This may seem like a lot of spinach but if you have ever cooked fresh spinach before you know how it shrinks. Just think they think they are eating a little spinach when it is actually a cup or two of fresh. Sneaky little trick. As far as how much garlic to use that all depends on how much you like garlic. We are all garlic lovers so I added 3 cloves.
Next time I make it I might try adding a Tbs or so of minced shallot which I think would add a lot of depth. A splash of cooking sherry would brighten the dish as well. Stay tuned for updates to an already great recipe.
Easy Creamed Spinach:
- 1 1/2 pounds, washed baby spinach (whole or coarsely chopped)
- 1 Tbs olive oil
- 1-3 cloves garlic, crushed
- 2-3 Tbs cream cheese
- 2 Tbs freshly grated parmesan cheese
- salt and pepper
In a medium sauté pan heat oil over medium/high heat. Add in the garlic and sauté about 30 seconds until fragrant.
Add in spinach and continue to stir until wilted.
Season with salt and pepper.
Stir in the cream cheese until melted and then sprinkle with parmesan until it all comes together.
Category Recipes, Vegetables/Sides | Tags: , baby spinach, COOK, cream cheese, creamed spinach, fresh spinach, Garlic, Home, parmesan cheese, Recipe, Spinach | 1 Comment
December 1, 2013 by feedingmrpicky
After a full week of non stop moving and cleaning, we can breathe today. We have made our big move and are in our first home. Our family is so happy and excited to have our own home. Unfortunately the real work has just started. We have lots of projects ahead of us but it will be fun.
Now to pick out paint colors and put up decor. Not to mention trying to organize and reorganize until I get a good system down. We went from a tiny cozy house which was older with a bunch of built-in cabinets and shelves to a little newer home with more floor space which is now empty.
On the plus side my new home has a great gas stove to play with. Stay tuned for some great recipes. Thank you all for the patients and faithful reading, I assure you it will be worth the wait when I have a chance to start posting regularly again.
Category About Me, Around My House | Tags: , decorating, gas range, gas stove, home decor, house, house painting, Housewife, moving, new home, new house, organizing, packing, painting, picking home colors, unpacking | No Comments
November 24, 2013 by feedingmrpicky
I never thought I like fajitas until I tried this recipe for Chicken Fajitas:Allrecipe.com. I started making this years ago and will continue forever to use this recipe. No gross packets of seasoning and everything is in the pantry.
The key to these fajitas are to slice the chicken thinly, marinade the meat, and cook over a high heat. This makes for the most tender flavorful chicken. Wrap it all up with a corn tortilla (one day I will try making my own) and some peppers and onions. This is a great meal on its own or add some spanish or mexican rice.
This is great the way the recipe is written. Something that stops me from making fajitas so often is that the kids and Mr.Picky usually pick out most of the peppers (which make me crazy). I made a recipe for drunken peppers instead and cooked just the chicken as written below. Then you could just eat a chicken fajita or load it up with peppers and onions. This did take a bit of the flavor away from the chicken but the drunken peppers made up for every bit of it.
- 1 Tbs worcestershire sauce
- 1 Tbs cider vinegar
- 1 Tbs soy sauce
- 1 tsp chili powder
- 1 clove garlic, minced
- 1 dash hot sauce
- 1½ lb. (about 2 large breasts) chicken, sliced thinly in strips
- 1 Tbs oil
- 1 onion, thinly sliced
- 1 green pepper, sliced
- ½ lemon, juiced
Combine chicken and first 6 ing. and refrigerate overnight.
Heat oil over high heat. Add chicken for 5 minutes.
Then add onion and pepper for 3 minutes more.
Remove from heat and add lemon juice.
Serve with warm corn or flour tortillas and top with a dab of sour cream.
Category Meat/Fish, One Dish Meals, Recipes | Tags: , chicken breast, chicken fajitas, COOK, corn tortillas, Dinner, drunken peppers, fajitas, Home, marinade, mexican, mexican food, mexican rice, peppers, Recipe | No Comments
November 23, 2013 by feedingmrpicky
I came across this recipe which looked amazing for Flank Steak Fajitas Recipe : Sunny Anderson. I didn’t have any flank steak so I decided to make my chicken fajitas. The idea of drunken peppers and onions sounded amazing. Plus the one reason I don’t usually make fajitas is everyone complains about all the peppers.
So I decided to make the chicken fajitas and drunken peppers separate as Sunny Anderson had made hers. The peppers were great. Although my chicken lacked a bit of flavor because it was not cooked with the peppers and onions. It still is the best fajitas I have had. Mix dinner up and add a little drunken peppers to the meal.
I winged the recipe and used what I had but they turned out great. I was worried the jalapeño might be too spicy but it was just right. Of course it depends on the jalapeño.
Drunken Peppers and Onions along with chicken fajitas.
Drunken Peppers and Onions:
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 1 green pepper, thinly sliced
- 2 jalapeño, seeded and sliced thinly
- 1 large sweet onion, thinly sliced
- salt and pepper
- 1 Tbs olive oil
- 1/2 cup beer, we used modelo since we were having mexican food
In a large sauté pan heat oil. Add in all the peppers and onions and sauté over medium heat for about 5 minutes.
Season with salt and pepper and add the beer, cover and cook another 8-10 minutes until the peppers and onions are almost caramelized.
Use to top fajitas, hot dogs, or anything your heart desires. I think this would make a great dip as well if you added some cream cheese and yogurt.
Category Meat/Fish, Recipes, Vegetables/Sides | Tags: , Beer, chicken fajitas, drunken peppers, fajitas, green peppers, jalapenos, pepper topping, peppers, red peppers, side dish, spice, vegetables | 1 Comment
November 17, 2013 by feedingmrpicky
I made broccoli quinoa bake as a meatless meal last night. We loved it, in fact I am already thinking of endless quinoa bake ideas. Mr.Picky was not around to try it but I think he would tolerate it. We ate it as a main dish because quinoa is full of protein and we had plenty of broccoli in it. It would also make a great side dish accompanying any meat really.
Think of it as an easy risotto. Don’t let the broccoli and quinoa fool you. We combined both healthy ingredients with some cheese to come up with a family edible solution.
I had inspiration from many recipes I found but I ended up revamping the recipe to my taste. I made a white sauce by scratch with pulled the whole thing together. The fat content in other recipes seemed extremely high to me and I reduced that and all turned out well. Give it a try, it is a great dish to test quinoa out on the family. I just told them it was rice.
Broccoli Quinoa Bake:
- 3/4 cup quinoa
- 1 1/2 cup water
- dash salt
- 1 cup milk
- 1 Tbs cornstarch
- 1 chicken bullion cube
- 1 tsp Morton Nature’s Seasoning
- salt to taste
- 1/4 tsp pepper
- dash of nutmeg
- 1 cup shredded blended cheese (Colby,cheddar, or mozzarella)
- 1 green onions,chopped
- 2 cups broccoli, steamed until tender and chopped
- 2 Tbs mayonnaise
- 2 Tbs parmesan cheese, to sprinkle on top
Bring quinoa, water, and dash of salt to a boil. Cover and reduce the heat to low. Continue to cook for 15-20 minutes or until the quinoa looks like it has white tails. Fluffy with a fork and set aside to cool slightly. (You can skip this step and use leftover cooked quinoa about 1 1/2-2 cups worth).
While the quinoa is cooking steam up the broccoli or use frozen and thaw. Either way coarsely chop the broccoli.
In a saucepan you are going to make a white sauce or base soup to pull the whole dish together. Combine 1 cup cold milk and 1 Tbs cornstarch. Whisk until smooth and continue to heat over medium heat. At this point you can add the chicken bouillon, salt, 1/4 tsp pepper to taste, dash of nutmeg and to season I added Morton Nature’s Seasoning (see link to create your own). Continue until starting to thicken, make sure and taste your seasoned sauce.
Cream of whatever or white soup.
(In substitute to the white sauce you could use a can of cream of mushroom, cream or chicken, or cream of celery soup. You can also add in mushrooms to the white sauce or any other vegetable you desire)
Now to put it all together in a large bowl combine the cooked quinoa, cooked broccoli, the white sauce, 1 green onion chopped, shredded cheese, and mayonnaise. Stir until well combined.
Pour into a lightly greased 1 1/2 or 2 quart baking dish. Spread evenly and sprinkle with 2 Tbs parmesan cheese.
Bake at 350 degrees for 35-40 minutes until bubbly and cheese is starting to brown.
Category One Dish Meals, Recipes, Vegetables/Sides | Tags: , Broccoli, broccoli quinoa bake, Casserole, Cheese, COOK, green onions, Home, Mayonnaise, parmesan cheese, quinoa, Recipe, side dish, white sauce | No Comments
November 16, 2013 by feedingmrpicky
With all that Halloween candy to use up we came up with some fun surprise brownies. The kids had a blast adding in the candy bars. It was even more fun to see what kind of candy bar you ended up with in your piece of brownie. Tasty treat with a scoop of ice cream.
Happy little helpers!
Don’t forget how important it is to get kids interested and in the kitchen. They learn how to cook and be independent. It is a memory they will never forget. Recipes and baking are a great way to learn fractions and math. Foodies are born in the kitchen, I grew up always helping in the kitchen and so will my kids.
- 1 box or recipe for 9×13″ pan brownie mix, prepared and ready to pour
- multiple fun size candy bars or larger ones but into bite size pieces (the more variety the better)
Prepare a 9×13″ baking dish by lightly greasing.
Pour 2/3 of the batter into the baking dish.
Follow by pressing different candy bar pieces into the brownie mix. The kids love this part so get some helpers.
Pour the remaining batter even over the candy bars being sure to at least cover each candy. Spread with a spatula if needed to cover all bars.
Bake as directed on box or recipe.
Cool completely and serve everyone their very own surprise brownie. You can serve them warm with ice cream as well, but the candy is extra gooey.
Category Children, Crafts/Pojects, Desserts, Recipes | Tags: , Bake, brownies, candy, candy bars, Chocolate, COOK, Cooking, fun, Halloween, kids, Recipe, surprise brownies | 1 Comment
November 12, 2013 by feedingmrpicky
I love pumpkin and fell into the pumpkin crazy during fall like most of you. About 4 years ago I started making Granny Kat’s Pumpkin Roll Recipe – Allrecipes.com. This pumpkin roll is not only tasty but impressive. When I take it somewhere I get asked how long it took or get told I have a lot of patients. Little do people know it is easy and made even easier with step by step instructions.
This dessert can be made ahead which is a huge bonus. Some comments on Allrecipes state that it can be frozen and thawed easily. Which makes sense but I have never tried it myself. The only thing you do need is a jelly roll pan (typically 10 1/2″ x 15 1/2″ x 1 “deep). You can use this pans for bar cookies as well so it comes in handy more than once.
Like most things I changed the recipe slightly by decreasing the filling because it was a bit much for my taste. I love how moist this cake is. Mr.Picky loves this cake so much he never wants me to take it anywhere so he doesn’t have to share. Have fun baking and don’t forget to share.
- 3/4 cup flour
- 1 cup sugar
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 cup pumpkin purée
- 3 eggs
- 1 tsp lemon juice
- 2 Tbs powdered sugar
- 1/2 cup or 4 oz. cream cheese, softened
- 2 Tbs butter, softened
- 1 tsp vanilla
- 1/2 cup powdered or confectioners sugar
Preheat oven to 375 degrees . Prepare pan by greasing and flour a 10×15 inch jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin purée, eggs, and lemon juice.
Pour mixture into prepared pan. Spread the mixture evenly.
Bake at 375 degrees for 15 minutes, do not over bake.
Lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it.
Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
Make the filling by blending cream cheese, butter, vanilla, and sugar.
When the cake has cooled 20 minutes, unroll it and spread icing onto it.
Immediately re-roll (not in the towel this time), and wrap it with plastic wrap.
Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil.
Cut the cake in slices just before serving. Dusting with more confectioners sugar as desired for decoration.
Category Cakes and Frostings, Desserts, Recipes | Tags: , Bake, Butter, cake, confectioners sugar, COOK, cream cheese, cream cheese filling, Dessert, fall, Home, jelly roll pan, make ahead dessert, Powdered sugar, pumpkin cake, pumpkin puree, pumpkin roll, Recipe | 1 Comment
November 9, 2013 by feedingmrpicky
My neighbor mentioned tuna noodle casserole and it occurred to me I hadn’t made that in forever. My heart was torn because I had just purchased a giant bag of French’s Fried Onions and a bag of petite fresh green beans. I really wanted to make green bean casserole. So I combined the two and came up with a simple and tasty dinner.
The whole family enjoyed this meal. Who doesn’t love a comforting casserole? Mr.Picky heated it up even the next morning for breakfast. Next time I will update the recipe by removing the canned mushroom soup and making it from scratch. This is because Mr.Picky dried a ton of wild mushrooms and for health reasons. It was late and I was hungry so I reached for the extra cans in the cupboard. I really enjoyed the green beans and would probably double the amount next time. This depends on if your family likes green beans of course.
Tuna Green Bean Casserole:
- 2 cup dry egg noodles, cooked until al dente according to package
- 2 (10 3/4 oz.) cans of cream of mushroom soup
- 3/4 cup milk
- 1 tsp pepper
- 1/2 cup onions, finely chopped
- 2 (7 oz. or smaller) cans tuna, drained and flaked
- 1 cup fresh petite green beans, cut to bite size pieces
- 1/2 cup shredded cheddar cheese
- 1 cup fried onions, divided
While cooking noodles, throw the green beans into the water the last-minute or two of boiling to start the cooking process.
Meanwhile in a large bowl combine mushroom soup, milk, pepper, onion,tuna, 1/2 cup fried onions, and shredded cheese.
Drain noodles and beans and add to the bowl.
Combine the mixture and pour into a lightly grease 9×13″ glass baking dish.
Bake at 375 degrees for about 30-40 minutes, or until bubbly. The last 5 minutes of cooking sprinkle with the remaining 1/2 cup fried onions and cook until golden brown.
Category One Dish Meals, Recipes | Tags: , Bake, casserole recipe, Cheddar cheese, COOK, Dinner, eat, egg noodles, fresh green beans, fried onions, green bean casserole, Home, Milk, mushroom soup, Onion, Pepper, Recipe, tuna noodle casserole | 2 Comments