Veggie Scramble

Ok, so I am trying to eat better so I started with this recipe for breakfast. I love it and will make it like 4 times a week...it is that good.

Veggie Scramble

1/2 of a green zucchini, diced
1/4 of a red or green bell pepper, diced
3-4 broccoli florets, chopped
1/4 cup red onion, chopped
1 Large whole egg whisked together with 3 egg whites
1 oz. grated parmesan cheese
Nonstick cooking spray

heat a nonstick skillet coated with nonstick cooking spray over medium heat. Add all vegetables and saute' for about 3 to 5 minutes, until they begin to soften. Add in egg mixture and scramble together, continue to cook until eggs are cooked through, about 3 to 4 minutes. Remove from heat and sprinkle with cheese.

Calories: 242
Protein: 26 g
Carbs: 11 g
Fiber 4 g
Fat total: 10.5 g

Cracker Barrel Hashbrown Casserole

Again, my husband loves eating breakfast at Cracker Barrel for their eggs, biscuits and hashbrowns for breakfast. I found this recipe and knew I had to make it; and it was a winner. Katrina even liked it; winner winner winner.

Cracker Barrel Hashbrown Casserole

26 oz. bag frozen country-style hashbrowns
2 cups shredded Colby cheese
1/4 cup minced onion
1 cup milk
1/2 cup beef stock or canned broth
2 TBsp butter, melted
1 dash garlic powder
1/4 teaspoon ground black pepper

Preheat oven to 425. Combine frozen hashbrowns, cheese, and onion in a large bowl. Combine the milk, beef or chicken stock, half the melted butter, the garlic powder, salt, and black pepper in another bowl. Mix until well blended, then pour the mixture over the hashbrowns and mix well. Heat the remaining butter in a large, ovenproof skillet (no plastic handle) over high heat.

When the skillet is hot, spoon in the hashbrown mixture. Cook the hashbrowns, stirring occasionally, until hot and all of the cheese has melted (about 7 minutes). Put the skillet into the oven and bake 45-60 minutes or until the surface of the hashbrowns is dark brown.

Copycat Cracker Barrel Biscuits

My husband is a huge Cracker Barrel fan so that inspired these biscuits. They were so easy to make and that was appealing. I made them, we ate them and LOVED them.

Cracker Barrel Biscuits

2 1/4 cups Bisquick
2/3 cup Buttermilk
1 teaspoon sugar
1 Tablespoon butter, melted
melted butter, for brushing

Preheat oven to 450.

Mix the Bisquick, buttermilk and sugar together in a bowl. Add the melted butter into the batter. Stir until a soft dough forms.

Turn out onto a well floured work surface. Knead 20 times (this is a very forgiving dough) and don't be afraid to get additional four into the dough.

Roll 1/2 think, or thicker if you prefer towering biscuits. Place close together on an ungreased baking sheet.

Brush tops with melted butter. Bake 8-10 minutes; I usually find 8 minutes is enough.

When ou remove the biscuits from the oven, brush the tops with melted butter again.

Dustin said they were pretty close to the exact recipe. I think with making them a few more times, they will even be better.

Cole Slaw KFC style

I was looking up restaurant recipes and found this and had to make it. I have a Saladmaster machine and it is awesome on shredding cabbage, so I was up for it.

KFC Cole Slaw

2 heads of green cabbage
1/2 green pepper
1/2 small onion
1 medium to large carrot
2 cups miracle whip light
1/2 cup sugar
1/4 cup vinegar
1/4 cup vegetable oil

Cut up cabbage ina food processer, while cutting up cabbage cut small slices of green peppers, onions and carrots and add to processor. Now mix miracle whip, vinegar, oil and sugar. Mix smooth. Taste should be sweet with just a hint of vinegar. Amount of slaw dressing may be increased or decreased according to the amount of slaw you are making. Add to cut up cabbage and mix well. Let stand 1-hour if possible to let flavor's mix. Serving makes 8

Everyone loved this recipe with burgers and baked beans. A great addition to your summer picinic and bbq.

Pepper Steak

My husband loves Peppersteak so I finally made it for dinner. Everyone loved it and it is pretty simple to make. I did leave out the gravy, peppers and onions for the kids' plates.

Pepper Steak

1 Large round steak, cubed
1 Large green pepper, diced
1 Large onion, diced
3-4 Packages brown gravy mix
3 cups instant rice

In a large 2 quart pan, brown beef. Then add water to cover beef and continue cooking 1-1 1/2 hours or until tender. Add water as needed. When beef is tender; let water cook down. Add onions and peppers. In a saucepan, make gravy according to package directions. When gravy is think add to the beef mixture and continue to simmer. Make rice according to package directions. Makes 6-8 servings.

Add rice to plate and top with beef mixture; enjoy:)

I don't really follow the recipe. I get a package of meat, I cut up the peppers in onions into strips and use about 2-3 peppers and a full onion.

Teacher Appreciation Day

Here is the finished product. I made the Chocolate Sybil Cake, packaged them up in bowls and handing them out to the teacher's at Eli's preschool. You can find the cake recipe posted earlier.

Chocolate Sybil Cake

I have had this recipe for a few years and it is my FAVORITE cake recipe. I obtained this recipe from watching "Paula Dean" and have shared it with others so I will share it with you.

I decided to make this cake to share with the teacher's at Eli's school. I didn't realize there were 11 teachers at his preschool but there was enough to go around.

This recipe is a must try.

Chocolate Sybil Cake
Cake:
1/2 cup butter (one stick), softened
1 cup sugar
4 eggs
1 cup all-purpose flour
1 tsp baking powder
1/8 tsp salt
1 tsp pure vanilla extract
1 16oz. can chocolate Hershey syrup

Icing:
1/2 cup (1 stick) butter
1/2 cup semi-sweet chocolate chips
1 cup sugar
1/3 cup evaporated milk
1 tsp pure vanilla
1/2 cup chopped pecans or walnuts (optional)...I never add them.

Use electric mixer, cream butter and sugar till fluffy. Add eggs one at a time beating well after each. Sift flour, baking powder and salt together in a separate bowl. Add creamed mixture, continue beating. Add vanilla and chocolate syrup to batter and mix well. Pour into a prepared pan (9x13) and bake at 350 for 25-30 minutes.

Icing: Just before cake is done, make the frosting. Put butter, chocolate chips, sugar and evaporated milk in a saucepan, over med heat and bring to a boil. Stir ingredients together. Boil 2-3 minutes. Remove from heat and stir in vanilla. Pour over warm cake. This is the best time to eat the cake; when it is warm. ENJOY:)

I put a slice of cake in a bowl, topped it with saran wrap, then wrapped it in tissue paper, tied it with curling ribbon and then added a flower for Eli's teachers. They turned out really cool.