Sunday, April 29, 2007

Bacon Veggie Fried Rice

Bacon Veggie Fried Rice

This recipe was a "side" recipe of Shar's on Recipe Challenge. I added Chicken to it, I just browned it in the pan before the bacon and I also ended up adding like about another cup of water than what it called for on here, Basically I would just use the measurements that come with the rice your using.. This was delicious!! So So good, everyone loved it and I will definitely be making it again! I'll even use the basic recipe with no chicken as a side for my Sesame Chicken !


1 1/3 cups uncooked white rice
1 2/3 cups water
3 eggs, lightly beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3 teaspoons vegetable oil, divided
1/4 pound bacon, cut into strips
1/8 cup soy sauce
1 (10 ounce) package frozen green peas, thawed
2 green onions, chopped

DIRECTIONS In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

Meanwhile, season eggs with salt and pepper. Heat 1 teaspoon oil in small frying pan, pour in eggs. Coat the bottom of the pan with the eggs, in order to cook them evenly; cook for about 3 minutes. Flip the eggs, cook one minute more and remove them to a cool surface. Let them cool, then cut them into thin slices. Set aside.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Spoon remaining 2 teaspoons oil into the skillet with the bacon fat. Stir in rice; break up any clumps and toss to coat with oil. Stir in bacon, soy sauce, peas, eggs and green onions. Stir and cook until heated through, approximately 3 minutes.

Tuesday, April 24, 2007

Dawn's Layered Chicken Casserole

This has been a family favorite for sometime, 8 or so years I'm guessing, The recipe was passed onto me by my very good friend Dawn.

Dawn’s Layered Chicken Casserole

1 box Chicken Rice-A-Roni
16 oz. Chopped Broccoli - Frozen
1 lb. of Cooked Chicken
2 Cans of Cream of Chicken Soup
1/2 Cup of Milk Cheddar Cheese ( or amount to your liking)
Grated Seasoned Bread Crumbs
Mushrooms (2 small cans)

Prepare rice according to package directions. Pat into a long cake pan. Top rice with broccoli, mushrooms, and Chicken. Blend together soup & Milk. Spread over top of Casserole. Sprinkle with Cheese and bread crumbs. Bake in 350 degree oven for 30-40 minutes.

Tuesday, April 17, 2007

Cheesy Fajita Quesadilla's

Last week was my turn on Recipe Challenge to pick recipes for everyone to choose from, My theme was all different kinds of Quesadilla's! We're pretty fond of the Quesadilla's that I've been making for severl years now, Jake was even a bit disappointed when he saw I was making a different type of filling, But these were delicious!!! We will definately be having these again!

Cheesy Fajita Quesadillas

Makes: 6 servings, one quesadilla each

1/2 lb. boneless skinless chicken breasts, cut into thin strips
1 green or red pepper, cut into strips
1/2 cup sliced onions
1/2 cup salsa
1/2 cup drained canned black beans, rinsed
1-1/2 cups KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
6 flour tortillas (6 inch)

SPRAY large skillet with cooking spray. Add chicken; cook on medium-high heat 5 min., stirring frequently.

ADD peppers and onions; cook 4 to 5 min. or until crisp-tender. Stir in salsa and beans; cook an additional 3 min. or until heated through, stirring occasionally. SPOON 1/4 cup of the chicken mixture onto half of each tortilla. Sprinkle evenly with cheese. Fold tortillas in half to enclose filling. Spray large skillet with cooking spray. Heat on medium heat. Add quesadillas, in batches, to hot skillet. Cook 2 min. on each side or until lightly browned on both sides. Fold each quesadilla in half or cut into wedges to serve.

Thursday, April 12, 2007

Chili Casserole

This was a recipe challenge recipe. This was so good!! It didn't have a lot of spiciness like you think it would with the seasonings, But it was so good! I actually forgot to pick up the chili seasoning packet at the grocery store so I found a recipe online and made my own chili seasoning, I'll share that recipe here as well if you'd like to make your own :o)

Chili Casserole

shared by Melissa on Recipe Challenge Group


1/2 pound macaroni, cooked
1 (15 ounce) can chili with beans
1 (15 ounce) can sweet corn, drained
1/2 pound ground beef, browned and drained
2 tablespoons hot sauce
1/2 cup chopped onion
1 tablespoon chili seasoning mix (made my own see below)
1/2 cup shredded mozzarella cheese (used monterey jack & cheddar)

Preheat oven to 300 degrees F (150 degrees C). In a large bowl, combine the macaroni, chili, corn, beef, hot sauce, onion, seasoning mix and cheese. Mix well and spread mixture into a 9x13 inch baking dish. Bake in the preheated oven for 20 minutes, or until heated through.

Chili Seasoning Mix Recipe

1 tablespoon white flour, unbleached
1 1/2 teaspoons chili powder
1/2 teaspoon red pepper flakes, crushed
1/2 teaspoon sugar
2 tablespoons dried onions (I used onion powder)
1 teaspoon seasoning salt
1/2 teaspoon dried garlic
1/2 teaspoon ground cumin

Combine all ingredients in a small bowl and blend well. Spoon mixture into a 6-inch square of aluminum foil and fold to make it airtight and label as Chili Seasoning Mix. Store in a cool, dry place and use within 6 months.

Monday, April 9, 2007

Mexican Chicken & Rice

This was the recipe I chose for last week on the challenge group, Lordy it was soo good!!

Mexican Chicken and Rice

Recipe Source: Sandie on Recipe Challenge group

2 pounds boneless skinless chicken breasts, cut into 1-inch pieces

1 medium green pepper, chopped

1 small onion, chopped

2 tablespoons vegetable oil

1 can (8-3/4 ounces) whole kernel corn, drained

1 cup chicken broth

1 cup salsa

1/2 to 1 teaspoon salt

1/2 to 1 teaspoon chili powder, optional

1/4 teaspoon pepper

1-1/2 cups uncooked instant rice

1/2 to 1 cup shredded cheddar cheese

In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil. Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.

Kid Casserole

I had a lot of elbow noodles that needed using up so that's why I've got two recipes back to back made with them, I found this recipe on my favorite recipe site, I made it one night while we had MOM and Kristi over for Crocet(sp?) LOL! Anyway.. it was way yummy! My pick eater loved this one!

Kid Casserole

Recipe Source:

8 servings

5 hot dogs (i used 1 package of lil' smokies instead)

5-6 slices bacon

3/4 cup celery, chopped

1/2 cup onions, chopped

1 tablespoon flour

1/2 teaspoon pepper

1/2 teaspoon salt

1 can evaporated milk

1 can cream of celery soup

3 cups macaroni noodles, cooked

1/2 cup cheddar cheese, grated

Fry bacon until crisp. Slice 3 of the hotdogs. In a skillet, using some of the fat from the bacon, saute the hot dogs, celery and onion. Stir in four, salt and pepper. Add the milk and can of soup, cook for about 10 minutes, stirring constantly. Crumble bacon and add to the mixture. In a 1 1/2 quart casserole dish, alternate layers of macaroni noodles and cream sauce. Top the casserole with slices of the remaining hot dogs and cover with cheese. Bake at 350 for 20-25 minutes.

Ground Beef Casserole

This was hit, Jake and I loved it, Ashley didn't care for it, But she is our picky girl...

Ground Beef Casserole

Recipe Source: Shared by Shar on Recipe Challenge group


1 - 2 pounds ground beef
1 medium green pepper, chopped
1 medium onion, chopped
1 bag of wide egg noodles - cooked - (I used elbow)
1 -2 cups shredded cheese
1 (15.25 ounce) can whole kernel corn, drained
1 (10.5 ounce) can chunky campbells chicken and rice soup
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup milk
1 teaspoon salt
1/4 teaspoon pepper


In a Dutch oven, cook beef, green pepper and onion until meat is no longer pink and vegetables are tender; drain. Remove from heat; stir in remaining ingredients. Transfer to a baking dish. bake at 350 degrees F for 25 minutes. Add cheese.. cook an additional 5 minutes

Sunday, April 1, 2007

Rhonda's Beans

I made this for the first time this week, This is a wonderful recipe! Very tasty!! Next time we need baked beans at our cookouts I'm making these, minus the ground beef and double the bacon!! So yummy & it makes enough for leftovers!!

Rhonda's Beans

shared by Kristine on RecipeChallenge

1lb hamburger
1 small onion or 1/2 large onion
1/2lb. bacon cut in pieces

Brown above ingredients together.

1 can dark kidney beans - drained
1 can light kidney beans - drained
1 cans butter or lima beans - drained
1 humungo can pork 'n beans - do not drain
(if you want yours "soupier" or to be "thinner". don't drain any of the beans)

Mix all ingredients together in a dutch oven.Add:

1/2 cup ketchup
3/4 cup brown sugar
small amout of dried mustard

Cook on stove until heated through! ENJOY!

P.S. This is WONDERFUL with the Cheese & Beer Bread!!

Cheese & Beer Bread

This is the second time I've made this bread. The first time I used Monterey Jack cheese and it was just as tasty! This bread is yummy! I haven't tried it with the jalapeno's because I never have any in the fridge! (mental note to buy)

Cheese & Beer Bread

shared by Marey on RecipeChallenge

2 1/2 cups all purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon dried oregano
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon dried basil or marjoram
1 12-ounce can or bottle (1 1/2 cups) beer
1 cup shredded cheddar cheese (4 oz.)
1 tablespoon chopped Seeded fresh jalapeno pepper (optional)

Grease the bottom and 1/2" up the sides of a 8x4x2-inch or a 9x5x3-inch loaf pan, set aside.
In a large mixing bowl stir together the flour, sugar, baking powder, oregano, baking soda, salt and basil or marjoram. Add the beer, cheddar cheese and if desired the jalapeno pepper. Stir just until combined (batter should be lumpy).

Spoon batter into prepared pan. Bake in a 375 oven for 35-40 minutes or until golden. Cool in pan on a wire rack for 10 minutes. Remove from pan and serve warm or cool completely on rack.

Yield: 1 loaf 16-18 servings