Tater Tot Hotdish

This is one of the reasons I was asked to start this blog.  Tater tot hotdish.  What is hotdish you ask? AWESOMENESS!

No really.  According to wikipedia: it is a baked casserole that contains a starch, meat/protein, vegetables of some sort, and canned soup.

Did I loose you already?  How about this to keep you here?

Ingredients:

I forgot the can of Cream of Celery in this picture.  OOPS!

I like visual references. Can you tell??

 

1 (24 ounce) bag frozen tater tots
1 lb ground turkey burger
1 (12 ounce) can tomatoes with chilis (Rotel)
1 (12 ounce) can condensed cheddar or nacho cheese soup
1 (12 ounce) can condensed cream of chicken (or celery) soup
1 (12 ounce) can sweet corn (drained) or 1.5 cups frozen
1 (12 ounce) can black beans (drained and rinsed)
1 (12 ounce) bag four-cheese Mexican blend cheese
1 cup diced onion
1 tablespoon olive oil
2 cloves garlic
1/2 chopped red pepper
1 diced jalepeno pepper (seeded)

 Directions:

Heat onions and olive oil over medium heat for 4-5 minutes.  Make sure not to burn them!

Add chopped garlic, jalepeno and red pepper to onions and let cook for 2-3 minutes before adding turkey burger. Cook until browned, 6-8 minutes.

Drain the tomatoes, beans and corn and mix with the cans of condensed soup in a casserole dish.  I used a 13x9" glass dish.  It filled it.  Do NOT add any milk or water to the soup.  Use the soup straight from the can!!

Yummy.

After the meat is browned and the grease is drained, stir it in with the veggie/soup mixture. Cover with shredded cheese and top with frozen tater tots.  If you add more tater tots I will not tell.  I think the best part about this is the cheesy tots on top.  NOM!

Bake in the oven at 375°F until the tots are browned. About 35-40 minutes.

Still yummy reheated the next day, just not as pretty!

Recipe from House of Brinson

Strawberry, Banana, SPINACH Breakfast smoothie

I guess you could have this at other times of the day.  I just drank mine, hence the name.  My good friend from High School, Erin Quarenski, posted a smoothie on Facebook the other day.  It looked so pretty. Nice and green and yummy looking.  So I decided to try to remake it. 

Did it turn out as pretty and green?

NOPE.  (I think I added too many blueberries and maybe it was the addition if the Whey Protein that did it.  But it still was yummy!)

FYI-You can not taste the spinach.  I can feel the fibrous nature in the smoothie, but it tastes like strawberry banana.

Ingredients:

BIG handful of spinach (I added more while blending too)

4 Strawberries

1 Banana

1/2 cup blueberries

1/2 cup pineapple tidbits (big sale at the store.  I would have done fresh if I didn't have this)

1 scoop Whey Protein

Put it all in your blender/bullet/ what ever you have.

White powder is the whey protein.

Give it a good whirl.

Pour into a glass and

Smile.  You just consumed a good portion of you fruits and vegetables for the day!

Told you it wasn't that pretty.  But it tastes GREAT!

Best and Easiest Cinnamon Rolls

Well...I take back the title.  Maybe not the easiest.  I guess the easiest would be the ones you pop out of the can and throw on a cookie sheet.

These take a BIT more effort, but not by much.  As an added bonus you can claim to have made them yourself.  Shh...I won't tell anyone about the can o'biscuits.

So here are the ingredients you need for the rolls.

A can of biscuits.  I used these because, well, that is what was in my fridge this morning.   

Cinnamon sugar. (I mixed 3tablespoons sugar, and a 1/2 teaspoon cinnamon.)

Melted butter. (This is 3 tablespoons.  I had some left over when finished.)

1. Open the rolls and  place on a fat surface.  I used a cutting board.

2.  Roll out with a glass.  You don't have to make them super thin, but the thinner, the more surface area for the sugar mixture.

3.  Brush with melted butter and sprinkle with the cinnamon sugar mixture.

4.  Roll the biscuits into logs.  And cut into 4 pieces.  I cut them in halves and then cut those in half.

5.  Place the pieces on a cookie sheet. I put them close, but not too close.  Judging by the rolls I used I knew they would expand.  So I didn't want them to be overcrowded.

 6.  Bake in a 350degree oven for about 15minutes.  Keep an eye on them.
While waiting...drink your coffee.

Yeah.  Cookie Monster.  Don't judge me!

7.  While drinking your coffee mix up the glaze topping.
1 cup powdered sugar
2 tablespoons milk (any kind)
1 teaspoon vanilla/almond extract

I skipped the extract because I had flavored milk.  Turned out yummy still.

8.  When rolls our done remove from oven.

Mmmm...

9.  Pour glaze on top. (Beware of following pictures.  Do not lick your screen.  Or do.  Whatever.)

10.  Serve immediately.

11.  ENJOY!!!

Rice Congee

Congee- A Chinese rice gruel eaten for breakfast.

An unsweetened. unseasoned rice pudding.  I think I like that definition a bit better.  Either way, that is what Veronica is eating tonight!

This makes about 2 cups.  You can serve plain, to your baby, or spruce it up with fruit for a yummy breakfast!

Ingredients:

1/2 cup short grain rice (I used Thai fragrant)

2 1/2 cups water (I used filtered)

Directions:

If you have time, soak the rice for 2 hours in plenty of cold water, then drain.  

If not, put the rice into a roomy pot and add the water.  

To make the pudding the rice needs to absorb A LOT of water. (4 times their own volume) 

Bring to a boil.

Reduce heat.

LOOSELY cover.

Simmer gently for AT LEAST 30 minutes.

Stir occasionally, until you have a soupy, soft pudding.

For babies- I would cool it down.  Don't want to burn their little mouths!

Warning! Warning!  I did not simmer gently.  Mine sort of cooked out all the water before it got to  soupy state.  If that happens to you, just add a bit more water, reduce to SIMMER, and keep cooking!

Enjoy! I know I will!  I think I am going to add a dash of cinnamon and a few raisins to this and have dessert!

Nutter Butter®-Banana Pudding Trifle

Yes...you read that right.   Nutter Butter®-Banana Pudding Trifle.

Banana pudding in itself is fabulous.  Throw in Nutter Butters and you have heaven in the making.

I am not going to beat around the bush.  Here is the recipe.  It says it makes 8-10 servings.  Shh...I won't tell anyone how much you really eat!

 Ingredients

• 3 cups milk
• 2 (3.4 oz) packages of vanilla instant pudding mix
• 1 teaspoon vanilla extract
• 8oz container of sour cream 
• 5 medium-size ripe bananas
• 1 (1-lb.) package peanut butter sandwich cookies
• Thawed extra creamy whipped topping
• Garnishes: peanut butter sandwich cookies

Directions

1. Place 3 cups milk and vanilla in large bowl; add vanilla instant pudding mixes. Beat with an electric mixer at medium speed 2 minutes or until thickened; let stand 5 minutes.

2. Stir in sour cream.  Chill.

3. Cut bananas into 1/4-inch slices. Break cookies into thirds. (Try not to eat too many.)

4. Spoon half of pudding mixture into a 3-qt. bowl or pitcher. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies. Top with thawed whipped cream. Cover and chill 2 to 24 hours. Garnish, if desired.

From Southern Living February 2009

Chocolate Gooey Butter Cookies

Oh Paula Dean.  How do I love thee?  This is a FABULOUS cookie recipe.  I made them exactly how the recipe states.  They are SUPER moist and super good.    I made them on a Friday night and they were still wonderful for the fourth Of July that following Monday.  Well...the ones that made it to the cabin that is.

Make sure that you store them in a covered, airtight container!!  Best way to keep them moist and keep out sneaky fingers.

Next time I think I might try red velvet, or vanilla, or strawberry...

WARNING! These will be dangerous to your waist line. We are talking about Paula Dean here. Also, this batter is SUPER thick. I used my Kitchen-aid stand mixer and it was even struggling. I would NOT try this with a hand-held mixer. I read reviews that said it burned them out!

See how thick!  It baffles Aidan!!

Yields 24 cookies

Ingredients

1 teaspoon vanilla extract
Confectioner’s sugar, for dusting
1   (18 ounce) box moist chocolate cake mix
1   (8-ounce) brick cream cheese, room temperature
1   egg
1   stick of butter, room temperature

Directions

Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.
Beat in the egg.
Then beat in the vanilla extract.
Beat in the cake mix.
Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.

Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar.
Place on an ungreased cookie sheet, 2 inches apart.
Bake 12 minutes.

Cool completely and sprinkle with more confectioners’ sugar, if desired.  (I did not.  When I rolled them in the sugar it was pretty thick. I think that might be over kill.)

Carrot, Raisin, Pineapple Salad

I am OBSESSED with the carrot raisin salad at Chick-fil-a. Seriously. I dreamed about it when I was pregnant and couldn't have it. (Gestational diabetes=no fun carby foods) I just found this recipe last week and I knew I had to make it.

It isn't as rich as theirs is. No mayonnaise added, which will make my husband happy.

The main three ingredients are: carrots, raisins, and pineapple.



YUMMY! So...here is the recipe!

Makes about 6 side servings.

Mix in a large bowl:
1 bag matchstick carrots (10oz)
1 cup pineapple diced
1/2 cup raisins

In a separate bowl whisk together:
2 tablespoons canola oil
2 tablespoons fresh lemon juice
2 tablespoons maple syrup
1 tablespoon fresh pineapple juice

Once whisked add the oil mixture to the carrot mixture.

Then to the carrot mixture add:
2 tablespoons chopped parsley
1/4 teaspoon salt
1/8 teaspoon pepper

Toss well. Cover. Chill.

VIOLA!