Bacon 'n' eggs pie

We tried out this new recipe for a breakfast casserole.  It was super easy and pretty good!
1 can biscuits
1 TB butter
6 eggs
3 oz cream cheese (I didn't have any so I used shredded cheddar)
Bacon-cooked and crumbled

Press biscuits into the pie pan to form crust.  Cook according to directions on package.  In skillet cook eggs and butter until set.  Add cheese and cook until cheese is melted and set.  Spoon onto crust and top with bacon.

Chicken Crescent Squares

These are so yummy! Definitely one of Travis' favorites that I make.

You need:

8 oz cream cheese, softened

2 c cooked chopped or shredded chicken

1/8 tsp pepper

1 TB chives

1 TB chopped pimento (I buy it in a jar-usually found near can veggies I think)

3 TB butter, melted

1/4 tsp. salt

2 TB milk

2 cans Pillsbury crescent rolls

3/4 c. seasoned croutons, crushed

Preheat to 350. In bowl blend cream cheese and about 2 TB melted butter. (save 1 TB for later). Add the chicken, salt, pepper, pimento, chives, & milk. Mix well. Seperate crescent dough into rectangles (by pressing two triangles together in the middle). Spoon mixture in the center of the dough. Pull the four corners of the rectangles up to create a little pouch and seal the edges. Brush with melted butter and dip into croutons crumbs. Bake for 20-25 minutes. (should make 6-8 total)

Hashbrown Casserole

This one is a southern staple...

2 lbs frozen hash browns, thawed ( I use the diced ones)

1 stick of butter melted

1 can cream of chicken soup

1 can cream of celery soup

8 oz sour cream

1 small onion, diced

1 & 1/2 cups grated cheese

Preheat to 350. Pour hash browns in 13x9 pan. Pour melted butter over potatoes. Mix remaining ingredients and pour on top. I then top with some extra cheese. Bake for 45 minutes

Cheesy Chicken Pot Pie

Mmmm...this was good and super easy.  I just found this recipe and thought we'd try it tonight.

You need:

• cooked, chopped chicken breasts
• 1 can crescent rolls
• 2 cans veg-all (drained)
• 1 can cream of chicken
• 1 can cream of mushroom
• 1/2 pound (8 oz) Velveeta (diced)

Preheat to 375.  Mix all (except crescent rolls) and spread in 13x9 pan.  Top with crescent roll dough and bake for 20-25 minutes until top is golden!

Basic Chili

This is my "basic" chili recipe. It's the one that Travis prefers...I will post my favorite chili recipe at another time...(it's alot more involved and had more ingredients). But this is the one we make most often. We usually don't make it until Fall is officially here but we both had a hankerin' for it. It's very simple and only takes a few ingredients and one pot! Gotta love those one-pot recipes!You need:
2 large cans of tomato sauce
1 can diced tomatoes
1 can pinto beans
1 can black beans
1 can chili or red beans
1 pound hamburger meat
1 small package Williams chili seasoning (i only had the big one so I used half) you really need the Williams seasoning...it's the best I've found!

Brown hamburger meat in large pot. Add the remaining ingredients and let simmer for a few hours. Seriously that's it! I like mine with fritos and cheese and Travis likes his with crackers and cheese!

Chicken Enchiladas

2 cups cooked chicken

1/2 cup chicken broth

1 can chopped green chiles

1 can cream chicken soup

1 cup sour cream

2 cups cheddar cheese

10 inch flour tortillas

Preheat oven to 350

In bowl mix chicken, broth, chiles, soup, sour cream, and 1 cup cheddar cheese. In each tortillas put several spoonfuls of mixture. Roll up and place in 13x9 pyrex seam side down. Once filled, pour remainder of mixture over tortillas and top with 1 cup of cheese. Bake for 40 minutes!

Salmon Cakes

These are kinda like crab cakes but I use salmon instead. But if you prefer you can also use tuna! They are easy and only take a few ingredients:

3 (6 ounces packages) of salmon-I use the pouch but you can use the canned as well.

2 cups crushed saltine crackers (seperated)

2 eggs

1 egg white

1 small can mexi-corn

1/2 onion finely chopped

salt, pepper

dill (optional)

vegetable oil

Pour just enough oil to cover the bottom of a skillet. Heat oil over med-high heat. Dump salmon into bowl and take a fork to break it into smaller pieces. Add two eggs and one egg white, 1 cup crackers, salt, pepper, and I add about of tsp of dill. Also drain corn and add that. Mix well and form into 6 cakes. Coat each cake in the remainder of crushed crackers.

Place each cake into oil and leave alone for around 3 minutes. Don't try and turn them until you know they are good and cooked on the bottom. If you turn too early they will fall apart. Cook on each side for 3-4 minutes until brown. You can also try and press them so that the sides cook as well. Serve with tartar sauce if desired!

I also fried up some squash...here's how I fry my squash. Now I'm sure there are better ways....this is just how I've always done it!

Wash squash well, cut into thin slices, coat each slice in water, and dredge in Jiffy corn muffin mix. Fry them over med-high heat. MMMM....

Mexian Meat-zza

I ran across the recipe the other day...it's one I made a long time ago and forgot about. I was so excited to find it again because it's really, really good! It's actually a Rachael Ray 30 minute meal...

You need:

2 boxes of corn muffin mix, 8.5 ounces (jiffy is what i use)

2 eggs

4 TB butter, melted

1 and a half cups milk

1 cup frozen corn

extra-virgin olive oil

Topping:

2 TB extra-virgin olive oil

1 pound ground beef

1 small onion, finely chopped

1 TB chili powder

2 teaspoons cumin

2 teaspsoons cayenne (I use only 1)

Salt

2.5 cups shredded cheese (i used mexican blend)

1/2 red bell pepper finely chopped

1 small can green chilies (drained)

2 small vine ripe tomatoes, seeded and diced (I used a can of diced tomatoes instead)

Chopped fresh cilantro for garnish (optional)

Preheat oven to 400.

Mix together muffin mix, eggs, butter, milk and frozen corn. Wipe a large non-stick skillet with oil and pour in the muffix mixture. Use a large skillet and make sure it has oven safe handles. If it doesn't then wrap your handles in foil to protect them. Place pan in oven and bake for about 20 minutes until it's golden brown.

While that is baking, brown your ground beef. Add onions, bell pepper, and spices and cook for an additional 5 minutes.Remove the cornbread from the oven and top with the meat mixture. Cover with cheese and put back in the oven for another 5 minutes just to melt the cheese.Garnish with fresh cilantro, and sour cream if desired. Trust me this one is very yummy!

Pineapple Baked Beans

A different take of baked beans...a little sweet and tropical & it's a Paula Deen recipe so you know it's good! :-)

4 (16 oz) cans baked beans (plain)

1 20 oz can crushed pineapple (drained)

1 cup molasses

1 cup bbq sauce

2 TB yellow or brown mustard

5 slices cooked/crumbled bacon

1 (6 oz) can french-fried onions

salt/pepper to taste

Preheat oven to 350.

In large bowl mix together beans, pineapple, molasses, bbq sauce, mustard, & half onions. Add some salt/pepper to taste. Pour into 13x9 and top with bacon & remainder of onions. cook for 1 hour or until heated through and brown on top!

Ice-Cream Sandwich Dessert

This is seriously one of the easiest and yummiest desserts ever! And you can make a ton of different versions of it! Great for the summer!

All you need:

1 box ice-cream sandwiches

1 jar hot fudge sauce

1 tub Cool Whip

Unwrap ice-cream sandwiches & layer them in the bottom of 9x13. Warm up hot fudge and pour over the ice-cream sandwiches, spread it all around. Top with Cool Whip. Put back in freezer to let it harden up...you want to let it thaw a little bit before serving! You can try different flavors of ice-cream sandwiches to jazz it up as well!